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

Job Responsibilities

• Ensure daily opening and closing duties in the outlet areproperly executed
• Supervision of food preparation and food production toensure that food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygienestandards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job trainingof new employees and also newly promoted staff
• Train and demonstrate cooking techniques and properequipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils andcutleries
• Manage inventory control,usage and minimise usage
• Liaise with Central Kitchen and external suppliers forordering
• Handling the repair & maintenance of restaurantequipment
• Backend duties: stock takes, scheduling etc

Job Requirements

• Minimum GCE N-Level or ITE qualifications
• Minimum 3 years working experience in F&B or relevantexperience
• Positive attitude with ability to influence and lead ateam
• Possess WSQ Food & Hygiene Certificate
• Good understanding of procedures related to kitchenoperation
• Possess passion in Japanese Cuisine
• Able to work in warm, oily and humid environment
• Able to do split shift and work on weekends and publicholidays
• Able to multi-task, adapt to fast paced environment andwork under pressure
• Uphold excellent food hygiene and kitchen safety practices