Chief Chef
Must-have:Lead
Job Description & Requirements
- To perform weekly and dailyordering of ingredients for individual sections
- Supervise all cooking activitiesto ensure dishes are prepared in accordance to the established recipes
- Preparemise-en-place/ingredients and ensure smooth day-to-day operations
- Ensure the highest standard ofcleanliness in the kitchen at all times
- Train new employees in order toensure consistency in food presentation, taste and texture
- Appraise the performance of thesubordinate and make recommendations for promotions or other actions
- Ensuring that kitchen staffadhere to quality, hygiene and cleanliness standards
- Co-ordinate and oversee thereceiving/collection of delivery of materials from suppliers
- Dealing with suppliers andensuring that they supply quality goods at affordable prices
- Set-up for new restaurant
- Make reports on all matterspertaining to kitchen operation
- Menu planning & costing
- Creating new product and recipes
- Maintain a high standard ofpersonal hygiene and observe all guidelines pertaining to the handling andpreparation of orders
- Minimum GCE N-Level or ITEqualifications
- Minimum 10 years workingexperience in F&B or relevant experience
- Possess passion in culinary
- Positive attitude with abilityto influence and lead a team
- Possess WSQ Food & HygieneCertificate
- Good understanding of proceduresrelated to kitchen operation
- Able to do split shift and workon weekends and public holidays
- Able to multi-task, adapt tofast paced environment and work under pressure
- Uphold excellent food hygieneand kitchen safety practices
- Able to speak japanese to liaisewith japanese R&D team