Job Responsibilities
- Ensure daily opening and closing duties in the outlet are properly executed
- Supervision of food preparation and food production to ensure 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
- 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
