Assistant Chef/ Chef

· Ensure daily opening and closing duties in the outlet are properly executed · Supervision of food preparation and food production to ensure that food quality standards are met company SOP · Ensure kitchen operations, food safety and hygiene standards as set in our SOP · Recruiting& hiring of restaurant staff · Responsible for induction training and on the job training of new employees and also newly promoted staff · Train and demonstrate cooking techniques and proper equipment usage to staff · Responsible for employee's performance and discipline · Manage stock levels of food and other related utensils and cutleries · Manage inventory control, usage and minimise usage · Liaise with Central Kitchen and external suppliers for ordering · Handling the repair & maintenance of restaurant equipment · Ensure staffs follow company safety SOP · Follow company safety SOP · Backend duties: stock takes, scheduling etc · Help out at other outlets when needed. · Handle any other duties assigned by Area Manager · Minimum GCE N-Level or ITE qualifications · Minimum 2 years working experience in F&B or relevant experience · Positive attitude with ability to influence and lead a team · Possess WSQ Food & Hygiene Certificate · Good understanding of procedures related to kitchen operation · Possess passion in Japanese Cuisine · Able to work in warm, oily and humid environment · 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