Responsibilities:
- Works with Head/Executive Chef to maintain smooth kitchen operations
- Coordinates with restaurant management team on supply ordering and kitchen efficiency
- Assists with menu planning, inventory and management of supplies
- Provides guidance to junior kitchen staff members
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Any other ad-hoc duties as assigned by the Company
Requirements:
- Relevant experience in F&B industry
- Able to work on split shifts, weekends, and public holidays
- Have initiative and hardworking with positive attitude to learn and contribute
