Responsibilities:
- Oversee the day-to-day operations of various food service production and be accountable to guest feedback.
- Handle the operational aspects of food licensing and ensure compliance with MOE food hygiene standards.
- Collaborate with the Sous Chef/Executive Chef to plan menus, including preparing sample menu items for evaluation before adding them to the menu.
- Responsible for the standard quality and quantity of food produced.
- Research market trends for new food items, update the menu periodically, and develop standardized recipes with photos.
- Serve as a hands-on Manager and Trainer for the entire kitchen team.
- Conduct daily and monthly inventory checks.
- Maintain food cost efficiency.
- Prepare staff rosters and submit OT reports.
Requirements:
- At least 2 years of relevant working experience in the same capacity.
- Preferably possesses N/O Level qualifications.
- 5 days a week. Will be required to work on weekends.