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.
License/Certification:
- Food Hygiene Certificate (Preferred)
Job Type: Full-time
Pay: $3,500.00 - $4,200.00 per month
Benefits:
- Dental insurance
- Employee discount
- Food provided
- Health insurance
Schedule:
- Day shift
- Early shift
- Holidays
- Late shift
- Weekend availability
Supplemental Pay:
- 13th month salary
- Performance bonus
Work Location: In person
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