Menu Planning & Development: Create and implement innovative menus in conjuction with Japanese and Asian recipes. Develop fusion recipes, design food presentation with aesthetics.
Kitchen Management: Oversee all daily kitchen operations, ensuring efficiency, smooth workflows, and high food quality.
Staff Management: Recruit, train, supervise, and motivate kitchen staff, fostering a collaborative environment.
Cost Control & Budgeting: Develop and manage the kitchen's budget, control food costs, and manage inventory.
Food Safety & Quality: Enforce strict food safety regulations, hygiene standards, to ensure high-quality food and compliance with standards.
Purchasing & Inventory: Order ingredients and supplies, manage inventory, and ensure all kitchen equipments are well-maintained.
Business Operations: Provide leadership, contribute to business decisions, and manage relationships with suppliers.
Continuous Improvement: Drive improvement by reviewing recipes and processes and staying updated on industry trends.
Promotion concepts: input and creat diversity to entice customers.
Productivity levels: formulate production line
Marketing: To assist in both social media, above the line (ATL) and below the line (BTL) promotion.
Substitute: To relief and stand in for kitchen staff absentees.
Off Days: Once a month weekends off. Compulsory work day on eve and public holidays, with off-in-lieu replacement.
