Responsibilities:
- Handle the operational aspects of food licensing and ensure compliance with SFA 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.
- Oversee the day-to-day operations of various food service production and be accountable to guest feedback in the absence of Sous Chef / Executive Chef
- Conduct daily and monthly inventory checks. Maintain food cost efficiency.
Requirements:
- At least 2 years of relevant working experience in the same capacity.
- Preferably possesses N/O Level qualifications or equivalent
- 5 days a week. Will be required to work on weekends.
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