- Responsible for the shift operations
- Identify issues or problems ands report and discuss with Senior Sous Chef / Executive Chef for solutions
- Ensure fast and efficient food are prepared for serving
- Train, Orientate ,guide and evaluate Line Chef
- Build and maintain a strong efficient team
- Schedule kitchen roster and deployment
- Test and develop new menu items with Executive Chef
- Assume the duties in production during absence/ in adequate of kitchen staff
- Conduct daily briefing in absence of the Senior Sous Chef/ Executive Chef
- Aware of food cost control and minimize wastage
- Develop new ideas with Junior Sous/ Senior Sous Chef/ Executive Chef
- Monitor the quality, presentation and quantity of all food items before serving
- Keep Junior Sous/ Senior Sous Chef/ Executive Chef aware of all items of interest
- Contribute ideas and suggestions regularly
- Enquire guest satisfaction in food served
- Ensure quality standards in kitchen in relation to sanitation, cleanliness and hygiene
- Ensure all operating equipment / utensils are in good condition
- Ensure front of house dealing with direct guest contact have full knowledge of all food items ,ingredients and methods in which way they were prepared
- Stock inventory and monitoring submit requisition approval before ordering old supplies
- Ensure supplies received are in good conditions and quantities
- Create a sound and strong relationship with all staffs, and help develop their maximum potential
- Assist in developing maximum potential of each kitchen staff
- Maintain good relationship with team members and front of house staff
- Preferably with University Degree
- With Overseas Work Expereince in Japanese and/or European restaurant
- Junior Executives specializing in Food/Beverage/Restaurant Service or equivalent.
x
