Assistant Chef/ Chef

. Ensure daily opening and closing duties in the outlet are properly executed

. Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

. Ensure kitchen operations, food safety and hygiene standards as set in our SOP

. Recruiting& hiring of restaurant staff

. Responsible for induction training and on the job training of new employees and also newly promoted staff

. Train and demonstrate cooking techniques and proper equipment usage to staff

. Responsible for employee's performance and discipline

. Manage stock levels of food and other related utensils and cutleries

. Manage inventory control, usage and minimise usage

. Liaise with Central Kitchen and external suppliers for ordering

. Handling the repair & maintenance of restaurant equipment

. Ensure staffs follow company safety SOP

. Follow company safety SOP

. Backend duties: stock takes, scheduling etc

. Help out at other outlets when needed.

. Handle any other duties assigned by Area Manager

. Minimum GCE N-Level or ITE qualifications

. Minimum 2 years working experience in F&B or relevant experience

. Positive attitude with ability to influence and lead a team

. Possess WSQ Food & Hygiene Certificate

. Good understanding of procedures related to kitchen operation

. Possess passion in Japanese Cuisine

. Able to work in warm, oily and humid environment

. 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