Responsibilities:
- Control and direct the food preparation processes and any other relative activities
- Cost and Quality Control – plan orders of equipment and/or ingredients according to identified shortages
- Assist in establishing Standard Operations Procedures (SOP) for each dish
- Approving of all dishes before they leave the kitchen
- Assist in constructing and creating new and/innovative Japanese and Western Recipes/Menu and improving existing culinary creations
- Assist in maintaining and improving food quality standards
- Supervise and manage kitchen operations effectively during the absence of Head Chef
Requirements:
- Culinary Diploma preferred
- Minimum 3 years’ experience in related field
- Preferably with 1 – 2 years’ of Management Experience
- Well-versed knowledge and good understanding of hygiene, health and safety practices and regulations (HAACP, H&S regulations)
- Have initiative, hard-working and have the ability to lead
- Able to perform shift duties (including Sat, Sun and PH)
