Responsibilities
- Responsible for overseeing culinary operations in Asian/Western cuisine restaurants
- Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
- Plan and implement initiatives on food cost control and new menu to improve sales revenue
- Assist in training and development of the culinary team
- Meet QA score based on Singapore Food Agency requirements
- Fulfill corporate administrative duties
- Carry out any other duties as and when assigned by the Management
Requirements
- Certificate in Culinary Skills / GCE 'O' level or its equivalent
- At least 5 years of experience in hotel restaurants specializing in Asian/Western cuisine
- Knowledge in HACCP and proficient in Microsoft Office applications
- Good interpersonal, communication and supervisory skills
- 5 working days per week with the ability to work on weekends/public holidays
