Job Scope:
• Day to day restaurant operations and food preparation
• Directs food preparation and collaborates with head chef
• Helps in the design of food and drink menus
• Produces high quality plates, including both plating and taste
• Oversees and supervises kitchen staff, and to discipline or coach whenever necessary
• Assists with menu planning, inventory, and management of supplies
• Ensures that food is top quality and that kitchen is in a good and hygienic condition
• Keeps stations clean and complies with food safety standards
• Offers suggestions and creative ideas that can improve upon the kitchen’s and restaurant's overall performance
• Prepares food according to the restaurant's SOP
• Schedules staff shifts, leaves and off days
• Trains new employees to the SOP of the restaurant
• Ordering of food supplies and inventory
• Direct and oversee stock taking
• Monitors and maintains all kitchen equipment, utensils and machinery
• Solves problems that arise and seizes control of issues in the kitchen
Skills and Qualifications:
• Pleasant attitude and open-mindedness towards all staff and guests of diversity
• Basic customer service such as greeting, serving and engaging with guests
• Proficient oral and written communication in English language
• Multitasking and adaptability
• Self-motivation and willingness in growth, learning and improve on oneself with the team and company
• Computer literacy (in Google docs and sheets)
• Preferably have past experience in Japanese cuisine / Modern Japanese Cuisine
