Job Responsibilities
· Ensure daily opening and closing duties in the outlet are properly executed
· Supervision of food preparation and food production to ensure 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
· Handle any other duties assigned by Chef
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
