Role and responsibilities
· Ingredient preparation and cooking
· Ensure that the kitchen operates smoothly and meets the Company's quality and hygiene standards
· Plan and direct food preparation to maximise profits and minimise wastage
· Resolve any kitchen issues
· Manage and train junior staff and establish working schedule
· Inventory management
· Maintain general cleanliness of premises
· Other ad-hoc duties as assigned by Management
Requirements
· Prior cooking experience
· Understanding of various cooking methods, ingredients, equipment and procedures
· Excellent record of kitchen management
· Accuracy and speed in handling emergency situations and providing solutions
· Familiar with industry’s best practices
