Sous Chef (japanese Cuisine)
Job Description
Primary Responsibilities * Responsible for overseeing culinary operations in Asian/Western cuisine restaurant * Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures * Plan Primary Responsibilities Responsible for overseeing culinary operations in Asian/Western cuisine restaurant Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures Plan and implement initiatives on food cost control and new menu to improve sales revenue Assist in training and development of the culinary team Meet QA score based on Singapore Food Agency requirements Fulfill corporate administrative duties Carry out any other duties as and when assigned by the Management Requirements Certificate in Culinary Skills / GCE 'O' level or its equivalent At least 5 years of experience in hotels restaurants Knowledge in HACCP and proficient in Microsoft Office applications Good interpersonal, communication and supervisory skills 5 working days per week with the ability to work on 24 hours rotation shift/ weekends/ public holidays
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Job Detail
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Job IdJD1212891
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IndustryNot mentioned
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Total Positions1
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Job Type:Full Time
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Salary:Not mentioned
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Employment StatusPermanent
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Job LocationSingapore, Singapore
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EducationNot mentioned