Job Responsibilities

• Ensure daily opening and closing duties in the outlet areproperly executed

• Supervision of food preparation and food production toensure that food quality standards are met company SOP

• Ensure kitchen operations, food safety and hygienestandards as set in our SOP

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job trainingof new employees and also newly promoted staff

• Train and demonstrate cooking techniques and properequipment usage to staff

• Responsible for employee's performance and discipline

• Manage stock levels of food and other related utensils andcutleries

• Manage inventory control ,usage and minimise usage

• Liaise with Central Kitchen and external suppliers forordering

• Handling the repair & maintenance of restaurantequipment

• Backend duties: stock takes, scheduling etc

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevantexperience

• Positive attitude with ability to influence and lead ateam

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchenoperation

• Possess passion in Japanese Cuisine

• Able to work in warm, oily and humid environment

• Able to do split shift and work on weekends and publicholidays

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

• Uphold excellent food hygiene and kitchen safety practices