Chef

Reports to Management

• Responsible for preparation of food dishes in a Japanese outlet
• Responsible for overall training, co-ordination, work delegation and supervision of staff within the kitchen sections
• Responsible for the food quality and work discipline of staff within sections
• Responsible for the overall food quality and hygiene standards of kitchen and kitchen staff
• Responsible for cost control and budgeting for food supplies to ensure competitiveness
• Any other duties as assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections