Job Description

Main Responsibilities

To be aware of all Financial Budget and goals of the Restaurant. Obtain feedback on product quality and service levels are maintain. Manage the kitchen budget. Control and analyze food cost and review regularly to maintain portion control and minimize waste. Establish and enforce kitchen policies, procedures and standards. Ensure that all dishes meet the restaurant's standards for taste, presentation and food safety. Responsible for all stores and fridges, storing of food products and recycling of leftovers. Execute inspections of physical aspect the food preparation areas. Maintain a clean and organised kitchen that is compliant with all health and safety regulations. Project a positive and motivated attitude. Hire, train, schedule and supervise all kitchen staff, fostering a positive and productive work environment. Work closely with restaurant service and front-of-house teams to ensure smooth service. Create job schedules and assign responsibilities to ensure smooth workflow. Responsible and supervision of dishwashing area.

Job Requirements

5 years' experience in similar capacity or 10 years relevant experience in Western/Local cuisine in Hotel environment. Hands-on approach to all operational aspects. Initiative and Self-motivated. Creative and innovative Strong leadership, organisational and communication skills Adaptability and problem-solving skills Certification in Food Safety.


We regret to inform that only shortlisted candidates would be notified.