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
Ensure staffs follow company safety SOP
Follow company safety SOP
Backend duties: stock takes, scheduling etc
Handle any other duties assigned by Chef
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

Jobseekers

Employer

No results found