Job Responsibilities
- Ensure daily opening and closing duties in the outlet are properly executed
- Supervision of food preparation and food production to ensure food quality standards are met company SOP
- Ensure kitchen operations, food safety and hygiene standards as set in our SOP
- Recruiting & hiring of restaurant staff
- Responsible for induction training and on the job training of new employees and also newly promoted staff
- Train and demonstrate cooking techniques and proper equipment usage to staff
- Responsible for employee's performance and discipline
- Manage stock levels of food and other related utensils and cutleries
- Manage inventory control ,usage and minimise usage
- Maintenance of restaurant equipment
Job Requirements
- Minimum GCE N-Level or ITE qualifications
- Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
- Fully responsible for taste, quality and hygiene of the food produced.
- Able to work in warm, oily and humid environment
- Able to do split shift and work on weekends and public holidays
- Able to multi-task, adapt to fast paced environment and work under pressure
- Uphold excellent food hygiene and kitchen safety practices
