Roles & Responsibilities
1. Kitchen Management : Oversee daily kitchen activities, ensuring top-notch food quality and a clean, organized kitchen following SOP.
2. Menu Improvement : Collaborate with the head chef to create and enhance menu dishes, aiming to boost sales.
3. Team Training : Instruct kitchen staff on cooking techniques and maintaining high standards, promoting teamwork for consistent quality.
4. Ingredient Control : Monitor ingredient levels, assess their quality, and manage kitchen stock to ensure a constant supply of good ingredients.
5. Safety and Cleanliness : Ensure adherence to safety rules, maintain cleanliness, and meet health standards for a safe and healthy workplace.
Tell employers what skills you have
Recipes
Ingredients
Able To Multitask
Food Safety
Cooking
Food Quality
Inventory
Team Training
Sanitation
Assembling
Food Service
Kitchen Management
D15 Katong Joo Chiat • D15 Katong, Joo Chiat, Amber Road, SG