Responsibilities:
- Manage, lead the junior kitchen staff and assist the management in employment decisions as and when required
- Manage and oversee daily operations of the kitchen
- Contribute to menu items, planning, hygiene, cleaning and assessing staffs progress with senior staff and Executive Chef
- Responsible for supervising and coordinating the activities of kitchen staff
- Ensure new and existing staff follow right training programs as shown by the Executive Chef
- Prepare daily requisition and monthly standing order
- Follow proper Kitchen Standard Operating Procedures
- Ensure high standards of food preparation, quality and consistency
Requirements:
- At least two (2) years of working experience in the related field
- Willing to learn, with strong motivation to excel
- Passion for food, creative & result orientated
* 5-day work week
* with OT pay
