Job Duties
ยท Ensure daily opening and closing duties in the outlet are properly executed
ยท Supervision of food preparation and food production to ensure that food quality
standards are met company SOP
ยท Ensure kitchen operations, food safety and hygiene standards as set in our SOP
ยท Recruiting& hiring of restaurant staff
ยท Responsible for induction training and on the job training of new employees and also newly promoted staff
ยท Train and demonstrate cooking techniques and proper equipment usage to staff
ยท Responsible for employee's performance and discipline
ยท Manage stock levels of food and other related utensils and cutleries
ยท Manage inventory control ,usage and minimise usage
ยท Liaise with Central Kitchen and external suppliers for ordering
ยท Handling the repair & maintenance of restaurant equipment
ยท Backend duties: stock takes, scheduling etc
ยท Handle any other duties assigned by Chef
Job Requirements / Skills
ยท Minimum GCE N-Level or ITE qualifications
ยท Minimum 3 years working experience in F&B or relevant experience
ยท Positive attitude with ability to influence and lead a team
ยท Possess WSQ Food & Hygiene Certificate
ยท Good understanding of procedures related to kitchen operation
ยท Possess passion in Japanese Cuisine
ยท Able to work in warm, oily and humid environment
ยท Able to do split shift and work on weekends and public holidays
ยท Able to multi-task, adapt to fast paced environment and work under pressure
ยท Uphold excellent food hygiene and kitchen safety practices