CHEF

Candidate must possess at least a Vocational Diploma/Short Course Certificate, Bachelor's/College Degree in Food & Beverage Services Management or equivalent. At least 3 years' of working experience in a counter type set-up, casual, semi-fine dining is required for this position.

Qualifications/Requirements: Responsible for leading kitchen staff, creating menus, managing inventory, and ensuring high-quality food production. Maintain strict health and sanitation standards, manage food costs, and oversee the day-to-day operations to ensure profitability and customer satisfaction. Organize all kitchen activities, oversee food preparation, and supervise staff to ensure efficiency and consistency. Recruit, train, mentor, and schedule kitchen personnel. Monitor ingredient stock, place orders with suppliers, manage food waste, and control food and labor costs.