Job Responsibilities
• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure that 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
• Liaise with Central Kitchen and external suppliers for ordering
• Handling the repair & maintenance of restaurant equipment
• Backend duties: stock takes, scheduling etc
Job Requirements
• Minimum GCE N-Level or ITE qualifications
• Minimum 3 years working experience in F&B or relevant experience
• Positive attitude with ability to influence and lead a team
• Possess WSQ Food & Hygiene Certificate
• Good understanding of procedures related to kitchen operation
• Possess passion in Japanese Cuisine
• 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
