Responsibilities:
- Plan and create new recipes and design overall menus
- Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
- Track, record, and maintain inventory stock including foods and kitchen supplies
- Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
- Establish controls to minimise food waste
- Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
- Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
- Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
- Requirements:
- Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
- Familiar with Food & Beverage trends, meticulous with a flair for menu creation
- Strong leadership skills and a team player with good interpersonal skills
- Possess a valid food hygiene cert
- Possess a Statement of Attainment / Certificate of FSMS
- Able to multitask and work efficiently under pressure
