ESSENTIAL DUTIES AND RESPONSIBILITIES
· Supervise the function of outlet’s kitchen employees, facilities and costs
· Preparing hot and cold dishes and executing request based on required specifications
· Planning and development of menus and recipes
· Supervising, training and developing sous chefs and below and ensuring consistency in work performance
· Ensure quality control and presentation of food for the brand.
· Supervise and maintain food cost planned
· Work hand in hand with Restaurant Manager to ensure food quality consistency and achieving sales target
· Any other ad-hoc duties as required
REQUIREMENTS
· Preferably with Food Hygiene Audit Certificate
· Minimum 8 years of related experience
· Have initiative and is able to lead the kitchen
· Require to rotate between outlets if necessary
