Responsibilities:
- Assist head chef during service for timing and progress of all dishes
- Manage kitchen operations effectively during the absence of Head Chef
- Control and direct the food preparation processes and any other relative activities
- Cost and Quality Control – plan orders of equipment or ingredients according to identified shortages
- Establish Standard Operations Procedures (SOP) for each dish
- Approving of all dishes before they leave the kitchen
- Constructing and creating new and/or innovative Japanese and Western Recipes/Menu and improving existing culinary creations
- Maintains and Improve Food Quality Standards
Requirements:
- Candidate must possess at least a Culinary Diploma, Advanced/Higher/Graduate Diploma, Food & Beverage Services Management or equivalent. Preferred
- Minimum 5 years experience in a related field
- Preferably with 3 years of Management Experience
- Well-versed knowledge and a good understanding of hygiene, health and safety practices and regulations (HAACP, H&S regulations)
- Have initiative, hard-working and can lead
- Able to perform shift duties (including Sat, Sun and PH)
- Preferably Senior Managers specializing in Food/Beverage/Restaurant Service or equivalent.
