REQUIREMENTS

• Preferably with Food Safety L3 Certificate
• Minimum 5 years of related experience
• Have initiative and is able to lead the kitchen
• Exercise creativity in menu development

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervise the function of outlet’s kitchen employees, facilities and costs
• Preparing hot and cold dishes and executing request based on required specifications
• Planning and development of menus and recipes
• Supervising, training and developing sous chefs and below and ensuring consistency in work performance
• Ensure quality control and presentation of food for the brand.
• Supervise and maintain food cost planned
• Work hand in hand with restaurant manager to ensure food quality consistency and achieving sales targetAny other ad-hoc duties as required