Job Duties
· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times
· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items
· Comply with all Company policies and procedures to ensure that all statutory regulations complied
· Establish performance and development goals for team members.
· Assist Head Chef in ordering stocks to maintain inventory at all times
· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.
· Promote teamwork and quality service through daily communication and coordination with other departments
· Working closely with other Chefs of all levels
· Perform other duties as directed by management / stakeholders
· Cook and maintain kitchen Standard Operating Procedures (SOPs)
· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.
Job Requirements
· Fast Learner
· Innovative in curating new dishes
· Positive attitude in interacting with both guests and staff
