Job Responsibilities:

Culinary Operations & Support:

Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.
Support menu planning initiatives and ensure proper implementation of recipes and standards.
Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

Supervise, coach, and motivate kitchen team members to maintain high performance standards.
Monitor the progress and development of cooks and provide guidance where necessary.
Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

Support inventory management and stock control processes to minimise wastage.
Assist in monitoring food costs and ensuring efficient utilisation of resources.

Food Safety, Hygiene & Compliance:

Guest Satisfaction & Service Excellence:

Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

Certificate in Culinary Skills, GCE O Level, or equivalent professional qualification.
Minimum 4 years of culinary experience. Japanese Cuisine experience in a hotel/QSR environment will be an added advantage
Prior supervisory experience is preferred.
Proficient in Microsoft Office applications.
Knowledge of HACCP.
Good interpersonal, communication, and supervisory skills.
Strong leadership and team supervision capabilities.
Good operational planning and organisational skills.
Sound understanding of food cost control and inventory management.
Strong problem-solving and decision-making abilities.
Ability to work effectively in a fast-paced, high-pressure environment.
Able to perform shift work, and willing to work during weekends/public holidays.

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