1. Ensure that food preparation areas are clean and hygienic.
2. Storing and distributing ingredients.
3. Washing, peeling, chopping, cutting and cooking of foods.
4. Ensure food preparation meets company SOP and Recipe.
5. Keep up-to-date with current promotions and new items in menu.
6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.
7. Assist in keeping food wastage to minimum, through correct product measurements.
8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.
9. Always adhere to all company policies and procedures.
10. Assist Branch Chef to:
a. Control Food Cost.
b. Daily ordering of food and supplies.
c. Inventory.
11. Any other duties as assigned by Branch Chef or Restaurant Managers.
Job Requirements:
1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.
2. Mature and positive attitude.
3. Basic Food Hygiene Certification is a must.
4. Able to commit on weekends and public holiday.
5. Able to accept split shift.
