Responsibilities:

• Oversee the day-to-day operations of various food service production and be accountable to guest feedback.
• Handle the operational aspects of food licensing and ensure compliance with MOE food hygiene standards.
• Collaborate with the Sous Chef/Executive Chef to plan menus, including preparing sample menu items for evaluation before adding them to the menu.
• Responsible for the standard quality and quantity of food produced.
• Research market trends for new food items, update the menu periodically, and develop standardized recipes with photos.
• Serve as a hands-on Manager and Trainer for the entire kitchen team.
• Conduct daily and monthly inventory checks.
• Maintain food cost efficiency.
• Prepare staff rosters and submit OT reports.

Requirements:

• At least 2 years of relevant working experience in the same capacity.
• Preferably possesses N/O Level qualifications.
• 5 days a week. Will be required to work on weekends.

Job Types: Full-time, Permanent
Pay: $3,500.00 - $4,000.00 per month

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Parental leave
• Professional development

Work Location: In perso

• Oversee the day-to-day operations of various food service production and be accountable to guest feedback.
• Handle the operational aspects of food licensing and ensure compliance with MOE food hygiene standards.
• Collaborate with the Sous Chef/Executive Chef to plan menus, including preparing sample menu items for evaluation before adding them to the menu.
• Responsible for the standard quality and quantity of food produced.
• Research market trends for new food items, update the menu periodically, and develop standardized recipes with photos.
• Serve as a hands-on Manager and Trainer for the entire kitchen team.
• Conduct daily and monthly inventory checks.
• Maintain food cost efficiency.
• Prepare staff rosters and submit OT reports