Chef

Chef (Japanese )

Reports to Restuarant Manager and Management

. In charge of running full spectrum of Kitchen including managing of kitchen cooks and assistant.

. Oversee and ensure that the food quality, presentation of food and standard are kept consistency.

. Menu planning, able to create new Japanese cuisine.

Ensure kitchen is clean and organised and adhere to safety and health standards.

. Plan and work with Restuarant Manager on the roster of kitchen staff.

. Check and ensure that the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed.

. Check and ensure the receiving stock are correct, monitor stock and replenish when stock runs low.

. Responsible for cost control and budgeting for food supplies to ensure competitiveness.

. Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.