Chief Chef

. To perform weekly and daily ordering of ingredients for individual sections

. Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

. Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

. Ensure the highest standard of cleanliness in the kitchen at all times

. Train new employees in order to ensure consistency in food presentation, taste and texture

. Appraise the performance of the subordinate and make recommendations for promotions or other actions

. Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

. Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

. Dealing with suppliers and ensuring that they supply quality goods at affordable prices

. Set-up for new restaurant

. Make reports on all matters pertaining to kitchen operation

. Menu planning & costing

. Creating new product and recipes

. Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

. Minimum GCE N-Level or ITE qualifications

. Minimum 10 years working experience in F&B or relevant experience

. Possess passion in culinary

. Positive attitude with ability to influence and lead a team

. Possess WSQ Food & Hygiene Certificate

. Good understanding of procedures related to kitchen operation

. Able to do split shift and work on weekends and public holidays

. Able to multi-task, adapt to fast paced environment and work under pressure

. Uphold excellent food hygiene and kitchen safety practices

. Able to speak japanese to liaise with japanese R&D team