Executive 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