Responsibilities:
- Expertise in Modern / Asian & Western cuisine
- Assisting Executive Chef in the daily operations of the kitchen
- Responsible for kitchen management including profit & loss and budget / cost control
- Planning, scheduling, preparing, cooking and serving meals
- Designing new recipes, planning menu and selecting plate presentation
- Maintain promptness, freshness and quality of dishes
- Obtaining feedback on food and service quality, and handling customer problems and complaints
- Roster planning and manpower deployment of kitchen team
- Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
- Reviewing staffing levels to meet service, operational and financial objectives
- Setting and monitoring performance standards for staff
- Performing administrative tasks, taking stock of food and equipment supplies
- Any other ad-hoc duties as assigned by the Company
Job Requirements:
- Minimum 3 years of experience in the Food & Beverage industry
- Able to perform work on weekend/public holiday
- PC literate, well organized and self-motivated
- Have initiative and hardworking with positive attitude to learn and contribute
- Possess good communication and interpersonal skills
Whatsapp 91834574 for more information
