This position is responsible for overseeing the kitchen operations of a modern European restaurant, which include training and developing all kitchen staff and ensuring consistency in work performance.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Supervise the function of outlet’s kitchen employees, facilities and costs
- Preparing hot and cold dishes and executing request based on required specifications
- Planning and development of menus and recipes
- Supervising, training and developing sous chefs and below and ensuring consistency in work performance
- Ensure quality control and presentation of food for the brand.
- Supervise and maintain food cost planned
- Work hand in hand with restaurant manager to ensure food quality consistency and achieving sales target Any other ad-hoc duties as required
REQUIREMENTS
- Preferably with Food Safety L3 Certificate
- Minimum 5 years of related experience
- Have initiative and is able to lead the kitchen
- Exercise creativity in menu development