Responsibilities:
- To assist in menu development from sourcing of ingredients to the final plating. Innovation, uniqueness and current trends should be take into consideration so as to meet current market demands.
- To source for high quality and fresh ingredients as well as cooking instruments required.
- Ensure that usage of ingredients are optimised, and that food wastage in the restaurant is kept at a minimal.
- Cost management and budgeting
- Tasting of final dishes to provide constructive comments to elevate quality.
- To educate fellow kitchen staff on best practices, culinary knowledge as well as techniques. Hygiene and food safety practices are also required.
- To educate front-of-house staff on recommendations to be suggested to customers, such as best food and beverage pairings.
- Provide feedback on the overall ambience and layout of the restaurant so as to ensure performance efficiency and customer satisfaction
- Take part in special events and curate time-limited menu
- Undertakes any other duties and ad hoc related roles as the business requires
Qualifications & Requirements
- Bachelor in relevant field of study
- Basic food hygiene & Workplace Safety & Health for Food Operation Certificate
- Ability to work well in a team
- Excellent listening and communication skills as well as multi-tasking skills.
- Passion for delivering great food and service.
- Available to work shifts during weekends and holidays
