Constructs menus with new culinary creations ensuring the variety and quality of the servings
Supervise and ensure smooth operation while ensuring that food cooked is of high quality, excellent presentation and consistent standard is always preserved
Experience in new restaurant opening including setting up full kitchen a plus
Manage the operations and profitability of the restaurant
Assist in preparation and design of all food and drink menus
Develops and implements standard operating procedures to ensure a high standard of kitchen sanitation and safety standard is observed and maintained at all times
Observes and evaluates chefs’ performances and devise methods to enhance efficiency with maximum productivity
Oversees the manpower requirements and checks the work schedules for all kitchen staff
Looks into the welfare and discipline of all kitchen staffs together with the relevant departments
Monitors and ensures the food cost and the labour cost is within the targets set
Looks into ways to reduce wastage, guard against pilferages and control cost of food supplies and kitchen inventory
Stocks inventories appropriately to ensure freshness of produce while minimising wastages
Experience in multi cuisine including western, local food concepts a bonus

Requirement:

Minimum 2-3 years of relevant experience with a proven record preferably in a reputable asian/western, izakaya or Japanese restaurant.
Excellent in people management and management skills
Strong interpersonal and communication skills to foster teamwork among the kitchen staff
Ability to lead, motivates the team of staff while embracing a strong cultural diversity and work in multi-ethnic teams

Job Types: Full-time, Permanent

Pay: $4,500.00 - $5,500.00 per month

Benefits: