Roles and Responsibilities

1) Properly maintain all equipment. Ensure proper use of equipment.

2) Planning of manpower and deployment of kitchen staff.

3) Stock take of ingredients and ensure all food items are stored properly.

4) Undertake basic cooking duties, including cashier duties in time of needs.

5) Maintaining sales or increase profitability without compromising quality.

6) Good leadership and management skills preferred.

7) 12 hours night shift is a must.

8) 100% commitment to work on weekends and public holidays.

9) PC literate, well-organized and self-motivated.

10) Basic accounting knowledge would be advantageous.

11) Willing to take on any other Ad Hoc duties assigned by the company.

12) Must be able to stand hot environment and master BBQ chicken wing satay.