Responsibilities:
- Responsible for the managing and overseeing of restaurants kitchen operations.
- Accountable for food cost management, menu planning, as well as the development and creation of new products in meeting business needs. Responsible for the running and the supervision of food preparation and food production to ensure that food quality standards are met and delivered.
- You are equipped with the ability to train and demonstrate cooking techniques and proper equipment usage to our team in the back of house to ensure that our kitchen operations adhere to sanitation, food safety and hygiene standards as set in our SOP.
Requirements:
- Good culinary skills with sound working knowledge in all work stations of the kitchen
- Min 5-6 years’ experience in Western Restaurant
- Good communicator with leadership qualities
