Riversdale Hotel

Key Responsibilities:
 Menu Planning & Preparation:
o Plan and develop menus in coordination with management.
o Prepare and cook food items across various meal services, ensuring
consistency in taste, quality, and presentation.
o Demonstrate and implement cooking techniques and methods to maintain
high culinary standards.
 Kitchen & Staff Management:
o Supervise and train kitchen staff in food preparation, portion control, and
sanitation procedures.
o Allocate duties to kitchen staff and ensure tasks are completed efficiently.
o Maintain high team morale and encourage collaboration within the kitchen.
 Quality Control & Food Safety:
o Monitor the quality of dishes during all stages of preparation and
presentation.
o Conduct spot checks on dishes before service to ensure quality, temperature,
and presentation meet required standards.
o Follow hygiene and safety protocols, enforcing compliance with food safety
regulations.
o Ensure proper storage of food items as per health and safety standards.
o Identify and report any workplace hazards or equipment malfunctions.
 Inventory & Cost Management:
o Estimate food costs in line with budget expectations.
o Order food supplies and manage stock rotation to reduce waste and ensure
freshness.
o Maintain accurate records of food usage, wastage, and stock levels.
 Collaboration & Communication:
o Liaise with restaurant managers, waiting staff, and suppliers to coordinate
service and ensure customer satisfaction.
o Communicate clearly with all levels of staff to ensure smooth kitchen
operations.
Skills and Qualifications:
 Either Relevant culinary diploma qualification or three years of relevant work
experience

 Strong knowledge of food safety standards and hygiene practices.
 Effective time management and leadership skills.
 Ability to work under pressure and in a team-oriented environment.
 Available to work during weekend and public holiday
 Available to work late night