Roles & Responsibilities:
- Quality Control: Ensure all dishes adhere to the company's quality standards.
- Equipment Liaison: Coordinate with other departments for the maintenance of kitchen equipment.
- Supervision: Oversee kitchen operations and ensure a smooth workflow for food preparation and service.
- Menu Familiarization: Thoroughly understand and be familiar with the menu offerings.
- Operational Checks: Conduct pre-operation checks to ensure everything is in place for service.
- Team Management: Manage the kitchen department, conduct briefings, and handle staff matters, including dismissals, terminations, and resignations.
- Compliance: Ensure that the kitchen departments comply with 5S and HACCP (Hazard Analysis and Critical Control Points) requirements.
- Additional Duties: Perform other tasks as assigned by superiors.
Requirements:
- Experience: At least 4 years of relevant experience in Chinese cuisine, with expertise in nutritional cooking.
- Management Skills: Proven experience in managing kitchen staff and operations.
- Specialization: Strong knowledge and skills in Chinese cuisine.
- Skills: Excellent time management, multitasking abilities, leadership, and organizational skills
EA Personnel Name: Wong Choo Sian
EA Personnel No: R1762582
EA License No: 23C1703
