Supervise and manage the daily operations of the Cold Kitchen.
Ensure all food preparation meets established recipes, presentation standards, portion control, and NEA food safety regulations.
Plan and oversee buffet production (Breakfast, Lunch, Dinner) according to reservation covers to minimise wastage.
Ensure sufficient mise-en-place and timely replenishment of buffet and la carte items.
Monitor food quality, storage, and handling to prevent contamination and spoilage.
Maintain cleanliness, hygiene standards, and proper equipment usage within the section.
Monitor inventory levels and assist in requisition of supplies.
Train, supervise, and evaluate kitchen staff performance.