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Responsibilities:
Manage and oversee daily kitchen and outlet operations
Ensure the outlet meets sales targets and profitability goals
Conduct daily roll call before operations to brief and motivate staff
Plan duty rosters and manpower deployment
Lead kitchen operations, including food preparation and presentation
Work with management on menu planning and cost control
Monitor food quality, portion control, and consistency
Manage inventory, stock ordering, and wastage control
Ensure compliance with food hygiene, health, and safety regulations
Train, supervise, and motivate kitchen and service staff
Handle customer feedback and resolve complaints professionally
Ensure staff comply with company uniform and grooming standards
Coordinate with HR, Finance, and Operations on administrative matters (e.g. payroll, reporting, stock records)
Manage emergency situations and operational challenges effectively
Perform other duties as assigned by Management
Job ID: 148374127
Skills:
asian cuisine , food cost control, Food Preparation, Menu Development, kitchen operations
Skills:
Food Quality, Japanese or Japanese-Western cuisine, Food Hygiene, Cost Control, Food safety and hygiene regulations, Inventory Management, Kitchen Operations
Skills:
Sanitation, Inventory Management, Butchery, fish preparation, knife skills, Japanese Fusion cuisine, food handling, hygiene practices, Food Costing, labour scheduling
Skills:
food hygiene certification, kitchen equipment maintenance, Menu Development, shift scheduling, Inventory Control, Japanese cuisine, kitchen manpower planning
Skills:
Waste Management, Cooking, Specialty Cuisine Preparation and Cooking, Work in A Fast Paced Environment, Inventory Handling, Sanitation, Restaurant Management, Hygienic Environment, Stock Control, Japanese, Stay Calm Under Pressure, Menu Planning, Inventory Management, Food Safety and Hygiene, Ordering Supplies, Assisting the Head Chef
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