Primary Responsibilities
- Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
- Supervise, coach and motivate the team in the kitchen
- Ensure that the culinary team maintain quality and standard of cooking whilst complying to health and safety standards
- Adhere to kitchen and hygiene set standards
- Responsible of management and progress of cooks
- Providing 100% outstanding satisfaction service to customers
Requirements
- Possess certificate in Culinary Skills / GCE 'O' level or equivalent
- Minimum 4 years of relevant experience in Japanese Fine Dining restaurants, preferably in sushi making
- Good interpersonal, communication and leadership skills
- Knowledgeable in HACCP and proficient in Microsoft Office applications
