Industry
Food & Beverage/Catering/Restaurant
Specialization
Food/Beverage/Restaurant
Position Level
Senior
Working Hours
11:00am-2:30pm (Morning Shift) , 5pm-10:30pm (Night Shift)
Responsibilities
- Create and maintain the restaurant’s menu and identity.
- Know different Japanese cooking styles of food to create a menu exhibiting authentic tastes of Japanese cuisine
- In charge of recipe development to execution (prepared properly-quality, presentation)
- Create and provide SOPs for day-to-day operations to hit KPIs and deliverables
- Train and hire kitchen staff for the back of the house
- Oversee smooth operations of the restaurant
- Responsible for planning and standard food preparation is observed at all times based on SOPs and given targets
- Understands and compiles with the mandatory hygiene and cleanliness standards/compliance at all times
- Oversee sales, inventory costs, monitoring labor, and scheduling.
- Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction through budgeting
- Any other ad hoc duties assigned by the Management
Requirements
- Preferably with two years relevant experiences in high-volume kitchen
- Demonstrate strong knowledge of culinary techniques and practices
- Strong leadership abilities.
- Passionate and creative about food and cooking.
- Team player with good initiative skills
- Able to work on rotating, split shift, weekends & public holidays as assigned
- Cover any shortfall in the outlet and attend events if required.
- Well groomed
- Able to stand for long periods of time during operation hours
- High secondary education or equivalent