Job Responsibilities:
- Assist with menu planning, inventory, supply management, and maintaining portion sizes
- Minimize waste and maximize thorough usage of food through proper and well-organized storage
- Maintain excellent standards of food quality and production, ensuring consistency in all dishes
- Ensure adherence to standards and procedures
- Maintain the highest standards of kitchen and food hygiene at all times
- Ensure safe and proper use of equipment at all times and to give guidance to other team members
- Supervise the Chef De Partie and/or Commis Cook
- Perform any other duties as assigned
Job Requirements:
- Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
- 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
- Prior experience working in a pre-opening team would be advantageous
- Work independently and good team player
- Possess effective communication and interpersonal skills
- Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
- Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays
