Job Description
Daily Operations & Team Management:
- Manage day-to-day kitchen operations, ensuring smooth service and adherence to company SOPs.
- Work closely with the restaurant manager.
- Lead, train, and manage kitchen staffs, ensuring that the working environment is productive and positive.
- Ensure all staffs adhere to health, workplace safety, and food hygiene regulations.
Strengthening Menu Consistency & Execution
- Work in alignment with the management to ensure consistent menu execution across outlets.
- Assist in rolling out new menu items and providing feedback to the management on any required adjustments.
- Ensure that all recipes, plating, and preparation techniques are executed to the company's SOPs.
Cost Management & Inventory Control
- Maintain food cost control by managing inventory, ordering, and waste according to recipe standards.
- Assist the management in cost-saving initiatives while ensuring quality standards are met.
Training & Development
- Train kitchen staffs to meet the standards set in accordance with the company's SOPs, including proper cooking techniques and food presentation.
- Conduct orientation, training, coach & development of kitchen staffs.
- Plan kitchen staffs duty roster and kitchen cleaning duties.
- Conduct & evaluate regular performance reviews and implement training programs to enhance staffs skillsets.
Quality Control & Customer Satisfaction
- Ensure consistent food quality, presentation, and taste that meets customer expectations.
- Ensure the highest standards of food safety and freshness are consistently maintained in all kitchen operations, adhering to regulatory guidelines and company policies to deliver exceptional quality and safety in every dish.
- Address customer feedback related to food and communicate with the management to make necessary adjustments.
Innovation And Improvement
- Collaborate with the management to introduce new techniques and creative dishes.
- Provide creative input and feedback to enhance menu items and restaurant performance.
Labour Cost Management
- Ensure that labour expenses are align with budgetary goals.
- Implement strategies to maximize productivity.
Job Requirements
- Minimum 5 years of experience in a senior kitchen role, preferably in a Chinese cuisine restaurant.
- Strong leadership and team management skills.
- Proficiency in food cost control and kitchen operations management.
- In-depth knowledge of food safety regulations and best practices.
- Creativity in menu development and food presentation.
- Excellent problem-solving skills and the ability to perform under pressure.
- Knowledge on operating and using IT devices/equipment such as tablets.
