Responsibilities
Ensure kitchen operates in compliance with food hygiene standards and standard operating procedures.
Constantly challenge new concepts that are creative, entertaining and appealing.
Delivers food services with high quality standards.
Exercise cost control initiatives, minimize waste by means of good yield management.
Practices good inventory control to manage food and labour costs.
Train and provide guidance to the kitchen staff.
Proactively contribute ideas and develop synergy amongest the team.
Requirements
Minimum 5 years of culinary experience.
Diploma in Culinary skills or relevant experiences.
Ability to innovate and create attractive food products.
Sensitive to numbers and possess good administrative duties.
Able to work on weekends/public holidays.
