Chief Chef
Must-have:LeadPrincipal
- To perform weekly and daily ordering of ingredients for individual sections
- Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes
- Prepare mise-en-place/ingredients and ensure smooth day-to-day operations
- Ensure the highest standard of cleanliness in the kitchen at all times
- Train new employees in order to ensure consistency in food presentation, taste and texture
- Appraise the performance of the subordinate and make recommendations for promotions or other actions
- Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
- Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers
- Dealing with suppliers and ensuring that they supply quality goods at affordable prices
- Set-up for new restaurant
- Make reports on all matters pertaining to kitchen operation
- Menu planning & costing
- Creating new product and recipes
- Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders
- Minimum GCE N-Level or ITE qualifications
- Minimum 10 years working experience in F&B or relevant experience
- Possess passion in culinary
- Positive attitude with ability to influence and lead a team
- Possess WSQ Food & Hygiene Certificate
- Good understanding of procedures related to kitchen operation
- 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
- Able to speak japanese to liaise with japanese R&D team