Job Description & Requirements
- Oversee and handle the outlet kitchen's smooth operations
- Create and maintain the restaurant’s menu and identity of high quality and standards
- Well-knowledgeable about -Western /Japanese cuisine
- Passion to create menu and recipe development
- Food preparations and presentation based on set SOPs
- Works well with the team to hit KPIs and deliverables
- Understands and comply with the mandatory hygiene, cleanliness, and safety standards
- Oversee food costs- works within budget
- Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
- Handle disciplinary and staff training according to good employment practices and company policy
- Works with the marketing team for company events and functions
- Travel multiple outlets for supervisory and staff training as and when required
- Any other ad hoc duties assigned by the Management
Requirements
- Minimum 2 year experience in leading kitchen team
- Demonstrate strong knowledge of culinary techniques and practices
- Strong leadership abilities.
- Good interpersonal and communications skills
- Able to working on rotating, split shift, weekends & public holidays.
- Able to stand for long periods of time during operation hours
