• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Dealing with suppliers and ensuring that they supply quality goods at affordable prices

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

• Minimum GCE N-Level or ITE qualifications

• Minimum 10 years working experience in F&B or relevant experience

• Possess passion in culinary

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

• Able to speak japanese to liaise with japanese R&D team