Chef 5/8 Offs Per Month (New Join Bonus)

Job Responsibilities • Ensure daily opening and closing duties in the outlet areproperly executed • Supervision of food preparation and food production toensure that food quality standards are met company SOP • Ensure kitchen operations, food safety and hygienestandards as set in our SOP • Recruiting & hiring of restaurant staff • Responsible for induction training and on the job trainingof new employees and also newly promoted staff • Train and demonstrate cooking techniques and properequipment usage to staff • Responsible for employee's performance and discipline • Manage stock levels of food and other related utensils andcutleries • Manage inventory control ,usage and minimise usage • Liaise with Central Kitchen and external suppliers forordering • Handling the repair & maintenance of restaurantequipment • Backend duties: stock takes, scheduling etc Job Requirements • Minimum GCE N-Level or ITE qualifications • Minimum 3 years working experience in F&B or relevantexperience • Positive attitude with ability to influence and lead ateam • Possess WSQ Food & Hygiene Certificate • Good understanding of procedures related to kitchenoperation • Possess passion in Japanese Cuisine • Able to work in warm, oily and humid environment • Able to do split shift and work on weekends and publicholidays • Able to multi-task, adapt to fast paced environment andwork under pressure • Uphold excellent food hygiene and kitchen safety practices