KIT - Chief Commissary

Operations management:

Coordinate with the Executive Chef/Head Chef to ensure proper pre- processing of all dishes served at restaurants and banquet functions.
Verify expiry dates, ensure proper stock rotation in compliance with FIFO standards, and recommend disposal of substandard or expired products.
Supervise shift scheduling and manpower allocation to ensure sufficient staffing for smooth departmental operations.
Implement and monitor compliance with hygiene standards, food safety regulations, fire prevention and firefighting (FPF), and occupational health and safety requirements within the assigned areas.
Guide and monitor the implementation of standards, SOPs, and internal regulations; proactively recommend updates and continuous improvements where necessary.
Prepare and submit periodic reports in accordance with established plans and schedules.
Monitor daily inventory transactions (receiving, issuing, and stock on hand); consolidate reports on shortages and prepare purchasing plans accordingly.
Inspect the proper use, maintenance, and storage of kitchen assets, machinery, tools, and equipment.
Prepare shift summary reports and escalate unusual matters or issues beyond decision- making authority to senior management.
Assist the Executive Chef in organizing, managing, and supervising all kitchen inventory and operational activities.

Human resource management:

Foster a positive working culture by motivating team members and promoting creativity, discipline, and teamwork.
Support recruitment activities, including interviewing and training new employees.

Quality control:

Monitor and control the quality standards of all incoming goods and materials.
Ensure proper control, maintenance, and readiness of all equipment and utensils within the assigned area.
Report results of chemical residue concentration checks for vegetables and raw materials (if applicable).

Coordination:

Maintain close coordination with the F&B Department and other outlets to obtain operational information, control costs, and plan purchasing orders effectively.

Minimum of over 02 years of experience in an equivalent position.
Graduate from Vocational School / College or equivalent Culinary Certification.
HACCP and/or ISO 22000 certification is an advantage.
Experience in coaching and training staff.

Annual Leave: 12 days of annual leave, with 1 additional day added each year
Full benefits including insurance, annual leave, and holiday bonuses
Relocation support and annual home visit benefits
Full salary and service charge provided during the probation period
Employee Birthday: one paid day off and birthday gift
Competitive salary, with staff accommodation or transportation allowance provided
Working 5.5 days per week

Cập nhật gần nhất lúc: 2026-07-06 21:40:03