• Overseeing & executing the fast pace kitchen work demands, smooth running of food preparation, cooking and presentation with high quality.


• Directly reported to Store Manager.


• Manage the hot section and distribute tasks for the rest of team and ensuring food, health & safety is strictly implemented.


• Responsible to implement the food safety hygiene with coordination with the chef.


• Cooks the food (butch recipe), daily special and the cold appetizer food, also prepare the paste and sauces related to cold appetizer area.


• Maintaining a safe and hygienic kitchen environment and that staff are obeying sanitation rules.


• Managing food purchasing and storage


• Helping create new recipes and write menus


• Inspects storage room temperature and parameters


• Cost controlling by means of sufficient inventory of raw materials, portion control, implements measures to minimize wastage


• Responsible for staff scheduling for each week based on operational requirements

Skills

• Graduate or Certificates in Associates and/or Bachelor's Degree in Culinary Arts from Culinary Institutes, Community Colleges and Technical Schools


• 2 to 3 years of experience of which last 1 year in a similar environment is a plus


• In depth knowledge of HACCP requirements and preferably with an advance HACCP certification


• Experienced and skills in assisting Executive Chef with menu planning, menu preparations, food purchasing, inventory and supplies management.


• Fluent in Spoken and written English


• Excellent presentation skills and leadership skills


• Excellent culinary skills and people management skills, Food development, Costing, Managing large team and experienced in practical trainings in the kitchen.