Chef 5/8 Offs per month (New Join Bonus)

Job Responsibilities • 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 • Backend duties: stock takes, scheduling etc 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