The incumbent will be reporting to the Head Chef and assisting in the management and supervision of the kitchen operations, design and plan the menu, control inventory and managing the food cost.
Responsibilties depending on level and positions:
- Responsible in supervising, training and mentoring the kitchen crew (Sous Chef)
- Planning the work schedule for kitchen crew (Sous Chef)
- Maintain and enforce operational health and safety standards and food hygiene regulations
- Ensure that all food items are prepared according to standard receipe and control food portion and minimizing waste
- Ensure accurate use and maintenance for all the kitchen equipment
- Maintain adequate amount of food, storage containers, packaging supplies etc.
- Maintain proper ordering and receiving orders according to standard operating procedures
- Responsible for quality, taste and presentation of the food in accordance with the standards
Requirements:
- At least 1-5 years of working exeperience as a Chef specialized in preparing chinese cuisine (depending on position)
- An individual who has passion in food creation and leadership oriented
- Establish effective standards for all food production and presentation
- Preferably able to manage food stock, purchase, track expenses and manage a budget
