Responsibilities
- Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
- Supervise, coach and motivate the team in the kitchen
- Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
- Following kitchen and hygiene set standards
- Responsible of management and progress of cooks
- Providing 100% outstanding satisfaction service to customers
Requirements
- Possess certificate in Culinary Skills / GCE 'O' level or equivalent
- Minimum 4 years of relevant experience in Japanese/Izakaya restaurants
- Good interpersonal, communication and supervisory skills
- Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications
