Assistant Chef

Ensure daily opening and closing duties in the outlet are properly executedSupervision of food preparation and food production to ensure that food quality standards are met company SOPEnsure kitchen operations, food safety and hygiene standards as set in our SOPRecruiting& hiring of restaurant staffResponsible for induction training and on the job training of new employees and also newly promoted staffTrain and demonstrate cooking techniques and proper equipment usage to staffResponsible for employee's performance and disciplineManage stock levels of food and other related utensils and cutleriesManage inventory control, usage and minimise usageLiaise with Central Kitchen and external suppliers for orderingHandling the repair & maintenance of restaurant equipmentEnsure staffs follow company safety SOPFollow company safety SOPBackend duties: stock takes, scheduling etcHandle any other duties assigned by ChefMinimum GCE N-Level or ITE qualificationsMinimum 3 years working experience in F&B or relevant experiencePositive attitude with ability to influence and lead a teamPossess WSQ Food & Hygiene CertificateGood understanding of procedures related to kitchen operationPossess passion in Japanese CuisineAble to work in warm, oily and humid environmentAble to do split shift and work on weekends and public holidaysAble to multi-task, adapt to fast paced environment and work under pressureUphold excellent food hygiene and kitchen safety practices