· Overall in-charge of the kitchen department in the Japanese Fusion Fine Dining outlet, ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.
· Work closely with Director, Sommelier & Restaurant Manager in the pursuit for continuous improvements in products and menu items, promotions and to meet productivity and profitability KPIs set by the Management.
· Overall in charge of food safety and food hygiene standards for the outlet.
· Responsible for overseeing the kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.
· To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.
· Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.
· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
· Oversee the day-to-day production and operations in the kitchen which include the planning and directing of all food preparation; as well as ensuring proper requirements are met.
· To plan, prepare and execute new menus and maintain consistency of current menus for the outlet.
· To plan, supervise and execute food preparation and production activities.
· Teach and train staff of preparation and presentation changes to the menu items.
· To plan, establish and maintain an optimum “lean” operational structure to ensure effective and efficient running of the outlet.
· To manage the cost control of raw materials, food cost and related kitchen operational expenses under the outlet.
· Responsible for the proper operation and maintenance of the outlet kitchen facilities and equipment.
