Total 45 job vacancies by Bachmann Japanese Restaurant Pte Ltd

· Handling incoming and outgoing goods

· Perform stock related duties, including receiving, picking, packing, labelling, stacking, returning, inspection and un-stuffing of goods

· Perform stock take and ensure stock accuracy

· Maintain good housekeeping in warehouse

· Ensure proper storage and safe handling of products in the warehouse, practice FIFO principle

· Assist in shifting the goods to different levels (level 3 & 6) / or to nearby warehouse

· Ensure proper stock levels and maintain inventory control

· Use Warehouse Management System (WMS) to perform picking, receiving and stock take

· Perform data entry and printing at Navision system

· Handle any other duties assigned by Manager

Job Responsibilities:

• Provide general admin support to Central Kitchen daily operation
• Coordinate work with Outlets and Central Kitchen
• Use WMS system to perform picking , receiving , and stock take
• Keying daily invoice
• Maintain proper filing
• Stock-take

Job Requirements:
• Positive working attitude
• PC literate
• Independent and able to work in a team
• Other ad-hoc duties as assigned

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that 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 / Skills

· 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

· Cutting vegetable, meat, poultry, fish and mince meat

· Prepare sauces, spices, seasonings and marinades based on standard recipes

· Preparation and production of soup (Bak Kut Teh, Tonkatsu Soup etc.)

· Prepare gyoza ingredient, making gyoza & gyoza skin (by machine)

· Preparation and production of mochi

· Receive and store food products at designated area

· Packing of food and storage

· Baking of tarts

· Cleaning of equipment and tools and waste disposal

· Handle any other duties assigned by Manager

· Assist in back up noodle, bakery and packing department if needed

· Follow company safety SOP and wear safety equipment while working in the kitchen

Requirements

1. Able to solve daily operational issues with efficiency

2. Able to communicate effectively with all staffs and receptive to feedback

3. Able to work 6 days and public holidays off on sundays

Job Description

We are seeking a professional General Manager to oversee the restaurant operations. The incumbent is expected to direct and lead the team to achieve the hotel’s strategic goals in expanding business opportunities, customer satisfaction and staff engagement. Responsible for developing annual and medium term strategies and plans to achieve profitability.

To excel in this role, you must be approachable and detail-oriented with proven hospitality or management work experience.

Responsibilities :

• Lead, motivate and provide effective leadership to the management team to ensure all functions are operating effectively
• Responsible for the restaurants profit & loss to ensure that KPIs are achieved
• Drives guest satisfaction and maintains high service standards through consistent reviews of patrons feedback; effective communication as well as institutionalizes a culture of accountability and continuous improvement to mitigate shortfalls, so as to improve overall customer journey and experience
• Ensure compliance with relevant regulations/ legislations and the restaurant’s standards
• Ah hoc duties / projects as assigned

Requirements :

• You should possess a Bachelor’s degree in hospitality, business administration or a relevant field
• Have at least 10 years of relevant experience in the General Management of an established group chain
• Team-oriented approach with a mindset of open communications
• Outstanding interpersonal and leadership abilities
• Translation of documents from English to Japanese or vice visa.
• Liaise with Japanese speaking stakeholders in Japan and Director.

Interested applicants are invited to email your resume and expected salary via this platform.

We regret that only shortlisted candidates will be notified.

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Supervision of food preparation and food production to ensure that 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

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

Job Responsibilities

• Reviewing and analysing sales, inventory, and other performance data to

measure productivity and goal achievement and to determine areas needing cost reduction and program improvement

• Creating and improving standard operating procedures for service and product preparation

• Ensuring compliance with licensing laws pertaining to the service of food and beverage, public / employee safety and food safety

• Supervise the effective control of food & beverages, labour cost and budget to

ensure effective operational

• Managing manpower schedules, staff development and comply with service standards and SOP

• Working closely with the Marketing department on sales and promotions

• Work closely with R&D chefs for new product development

• Conduct investigation and perform trouble shooting to resolve quality issues

• Suggest and recommend improvements to the running of the restaurant

Job Requirements

• Minimum GCE A-Level or diploma qualifications

• Minimum 2 years working experience in related role

• Able to perform split shift and work on weekends and public holidays

• Positive attitude with ability to influence and lead a team

• Good communication and interpersonal skill

• Organized, meticulous and able to work under pressure

• Energetic and adapt to fast paced environment

• Able to multi-task and work independently

• Possess WSQ Food & Hygiene Certificate

Job Duties

· Working with Outlet Manager to manage all F&B and day-to-day operations

· Learn from Outlet Manager to acquire information about methods,

procedures, and standards required to perform and excel in your training

· Serve guests efficiently and cater to special requests of guests

· Maintain cleanliness and ensure hygiene standards are met according to Company’s requirements

· Progressively master the skills to run restaurant operations

· Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

· Perform any ad-hoc duties as required by Management

Job Requirements /

Skills

· At least GCE O-Level / Diploma / Degree qualifications

· Able to perform split shift and work on weekends and public holidays

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Willing to learn and has passion for service industry

· Provide friendly and professional service to customers

· Able to multi-task and adapt to fast paced environment

· Possess WSQ Food & Hygiene Certificate

Job Responsibilities

· Assist Outlet Manager in ensuring daily opening and closing duties in the outlet are properly executed

· Overseeing outlet operations and maintaining its operational smoothness

· Maintain high productivity, quality, and customer service standards

· Respond efficiently and accurately to customer feedback

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Responsible for employee's performance and discipline

· Responsible for achieving target sales and profit levels

· Liaise with Central Kitchen and external suppliers for ordering

· Manage stock levels of beverage and other related utensils and cutleries

· Backend duties: Sales report, stock takes, scheduling etc

· Ensuring safety, cleanliness and sanitation standards are adhered to by all staff

of the restaurant

· Handle any other duties assigned by Outlet Manager

Job Requirements

· Minimum GCE O-Level or ITE qualifications

· Minimum 2 years managerial experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Provide friendly and professional service to customers

· Able to multi-task, adapt to fast paced environment and work under pressure

· Able to perform split shift and work on weekends and public holidays

· Possess WSQ Food & Hygiene Certificate

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• 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

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

• Manage stock levels of beverage and other related utensils and cutleries

• Backend duties: Sales report, stock takes, scheduling etc

• Ensuring safety, cleanliness and sanitation standards are adhered to by all staffs of the restaurant

Job Requirements

• Minimum GCE O-Level or ITE qualifications

• Minimum 3 years managerial experience in F&B or relev experience

• Positive attitude with ability to influence and lead a team

• With F&B experience is an asset but not essential

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

• Able to multi-task, adapt to fast paced environment and work under pressure

• Able to perform split shift and work on weekends and public holidays

• Possess WSQ Food & Hygiene Certificate

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· 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

· Able to speak japanese to liaise with japanese R&D team

· Organize orders posting for Company

· JFE A/O, invoice

· Posting S/O for both entities

· Transfer and received Japan Shipment item or daily gyoza dough, post invoice for oversea shipment

· Staff scheduling, incident report

· Create system new item code & label PLU number

· Ordering dry goods for outlets

· Jewel loading bay booking Woodleigh & Singpost

· Monthly Season parking

· Outlets discrepancy (add order /short of delivery item /outlet closing transfer goods)

· Inventory write off

· Halal audit and new items

· HACCP (ONLY minor part for vendor questionnaire and request updated licence) (only once per year)

· NEA Submission ( only once per year)

· Monthly stock adjustment for production, Quarterly stock take

· Update outlets ordering template, as new system will be coming soon, it might be

easier

· Assist store

· Ad-hoc duties as assigned by Management

• Ensure profitability by maintaining an accurate record of baking operations.
• Manage needed supplies and inventory levels.
• Direct and supervise the production staff’s activities to make sure that products are up to standards.
• Ensure fillings of bread is standardized for all products
• Decorate baked products using glaze, icing and other toppings to achieve a finished appearance.
• Assess the quality of raw materials before baking.
• Conduct research to develop recipes for new products.
• Maintain portion control and quantities of preparation to minimise waste
• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure that 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
• Handling the repair & maintenance of restaurant equipment
• Backend duties: stock takes, scheduling etc
• Handle any other duties assigned by Head Chef
• Ensure staffs follow company safety SOP
• Follow company safety SOP

• Ensure profitability by maintaining an accurate record of baking operations.
• Manage needed supplies and inventory levels.
• Direct and supervise the production staff’s activities to make sure that products are up to standards.
• Ensure fillings of bread is standardized for all products
• Decorate baked products using glaze, icing and other toppings to achieve a finished appearance.
• Assess the quality of raw materials before baking.
• Conduct research to develop recipes for new products.
• Maintain portion control and quantities of preparation to minimise waste
• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure that 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
• Handling the repair & maintenance of restaurant equipment
• Backend duties: stock takes, scheduling etc
• Handle any other duties assigned by Head Chef
• Ensure staffs follow company safety SOP
• Follow company safety SOP

· Handling incoming and outgoing goods

· Perform stock related duties, including receiving, picking, packing, labelling, stacking, returning, inspection and un-stuffing of goods

· Perform stock take and ensure stock accuracy

· Maintain good housekeeping in warehouse

· Ensure proper storage and safe handling of products in the warehouse, practice FIFO principle

· Assist in shifting the goods to different levels (level 3 & 6) / or to nearby warehouse

· Ensure proper stock levels and maintain inventory control

· Use Warehouse Management System (WMS) to perform picking, receiving and stock take

· Perform data entry and printing at Navision system

· Handle any other duties assigned by Manager

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• 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

Able to speak japanese to liaise with japanese R&D team

Job Responsibilities

· Assist Outlet Manager in ensuring daily opening and closing duties in the outlet are properly executed

· Overseeing outlet operations and maintaining its operational smoothness

· Maintain high productivity, quality, and customer service standards

· Respond efficiently and accurately to customer feedback

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Responsible for employee's performance and discipline

· Responsible for achieving target sales and profit levels

· Liaise with Central Kitchen and external suppliers for ordering

· Manage stock levels of beverage and other related utensils and cutleries

· Backend duties: Sales report, stock takes, scheduling etc

· Ensuring safety, cleanliness and sanitation standards are adhered to by all staff

of the restaurant

· Handle any other duties assigned by Outlet Manager

Job Requirements

· Minimum GCE O-Level or ITE qualifications

· Minimum 2 years managerial experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Provide friendly and professional service to customers

· Able to multi-task, adapt to fast paced environment and work under pressure

· Able to perform split shift and work on weekends and public holidays

· Possess WSQ Food & Hygiene Certificate

Job Responsibilities:

• Provide general admin support to Central Kitchen daily operation
• Coordinate work with Outlets and Central Kitchen
• Use WMS system to perform picking , receiving , and stock take
• Keying daily invoice
• Maintain proper filing
• Stock-take

Job Requirements:
• Positive working attitude
• PC literate
• Independent and able to work in a team
• Other ad-hoc duties as assigned

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

• Manage stock levels of beverage and other related utensils and cutleries

• Backend duties: Sales report, stock takes, scheduling etc

• Ensuring safety, cleanliness and sanitation standards are adhered to by all staffs of the restaurant

Job Requirements

• Minimum GCE O-Level or ITE qualifications

• Minimum 3 years managerial experience in F&B or relev experience

• Positive attitude with ability to influence and lead a team

• With F&B experience is an asset but not essential

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

• Able to multi-task, adapt to fast paced environment and work under pressure

• Able to perform split shift and work on weekends and public holidays

• Possess WSQ Food & Hygiene Certificate

Job Responsibilities

• Reviewing and analysing sales, inventory, and other performance data to

measure productivity and goal achievement and to determine areas needing cost reduction and program improvement

• Creating and improving standard operating procedures for service and product preparation

• Ensuring compliance with licensing laws pertaining to the service of food and beverage, public / employee safety and food safety

• Supervise the effective control of food & beverages, labour cost and budget to

ensure effective operational

• Managing manpower schedules, staff development and comply with service standards and SOP

• Working closely with the Marketing department on sales and promotions

• Work closely with R&D chefs for new product development

• Conduct investigation and perform trouble shooting to resolve quality issues

• Suggest and recommend improvements to the running of the restaurant

Job Requirements

• Minimum GCE A-Level or diploma qualifications

• Minimum 2 years working experience in related role

• Able to perform split shift and work on weekends and public holidays

• Positive attitude with ability to influence and lead a team

• Good communication and interpersonal skill

• Organized, meticulous and able to work under pressure

• Energetic and adapt to fast paced environment

• Able to multi-task and work independently

• Possess WSQ Food & Hygiene Certificate

Job Description

We are seeking a professional General Manager to oversee the restaurant operations. The incumbent is expected to direct and lead the team to achieve the hotel’s strategic goals in expanding business opportunities, customer satisfaction and staff engagement. Responsible for developing annual and medium term strategies and plans to achieve profitability.

To excel in this role, you must be approachable and detail-oriented with proven hospitality or management work experience.

Responsibilities :

• Lead, motivate and provide effective leadership to the management team to ensure all functions are operating effectively
• Responsible for the restaurants profit & loss to ensure that KPIs are achieved
• Drives guest satisfaction and maintains high service standards through consistent reviews of patrons feedback; effective communication as well as institutionalizes a culture of accountability and continuous improvement to mitigate shortfalls, so as to improve overall customer journey and experience
• Ensure compliance with relevant regulations/ legislations and the restaurant’s standards
• Ah hoc duties / projects as assigned

Requirements :

• You should possess a Bachelor’s degree in hospitality, business administration or a relevant field
• Have at least 10 years of relevant experience in the General Management of an established group chain
• Team-oriented approach with a mindset of open communications
• Outstanding interpersonal and leadership abilities
• Translation of documents from English to Japanese or vice visa.
• Liaise with Japanese speaking stakeholders in Japan and Director.

Interested applicants are invited to email your resume and expected salary via this platform.

We regret that only shortlisted candidates will be notified.

Job Description

We are seeking a professional General Manager to oversee the restaurant operations. The incumbent is expected to direct and lead the team to achieve the hotel’s strategic goals in expanding business opportunities, customer satisfaction and staff engagement. Responsible for developing annual and medium term strategies and plans to achieve profitability.

To excel in this role, you must be approachable and detail-oriented with proven hospitality or management work experience.

Responsibilities :

• Lead, motivate and provide effective leadership to the management team to ensure all functions are operating effectively
• Responsible for the restaurants profit & loss to ensure that KPIs are achieved
• Drives guest satisfaction and maintains high service standards through consistent reviews of patrons feedback; effective communication as well as institutionalizes a culture of accountability and continuous improvement to mitigate shortfalls, so as to improve overall customer journey and experience
• Ensure compliance with relevant regulations/ legislations and the restaurant’s standards
• Ah hoc duties / projects as assigned

Requirements :

• You should possess a Bachelor’s degree in hospitality, business administration or a relevant field
• Have at least 10 years of relevant experience in the General Management of an established group chain
• Team-oriented approach with a mindset of open communications
• Outstanding interpersonal and leadership abilities
• Translation of documents from English to Japanese or vice visa.
• Liaise with Japanese speaking stakeholders in Japan and Director.

Interested applicants are invited to email your resume and expected salary via this platform.

We regret that only shortlisted candidates will be notified.

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• 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

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that 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 / Skills

· 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