· To perform weekly and daily ordering of ingredients for individual sections
· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes
· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations
· Ensure the highest standard of cleanliness in the kitchen at all times
· Train new employees in order to ensure consistency in food presentation, taste and texture
· Appraise the performance of the subordinate and make recommendations for promotions or other actions
· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers
· Dealing with suppliers and ensuring that they supply quality goods at affordable prices
· Set-up for new restaurant
· Make reports on all matters pertaining to kitchen operation
· Menu planning & costing
· Creating new product and recipes
· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders
· Minimum GCE N-Level or ITE qualifications
· Minimum 10 years working experience in F&B or relevant experience
· Possess passion in culinary
· Positive attitude with ability to influence and lead a team
· Possess WSQ Food & Hygiene Certificate
· Good understanding of procedures related to kitchen operation
· 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
· Able to speak japanese to liaise with japanese R&D team
