To prepare food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of restaurants guests. Helping to develop new dishes and menus. Ensuring everyone in the team have high standards of food hygiene and follow the rules of health and safety. Monitoring portion and waste control to maintain profit margins.

Main Tasks and Responsibilities:

· Help in the preparation and design of all food and drinks menus

· Produce high quality plates both design and taste wise

· Ensure that the kitchen operates in a timely way that meets our quality standards

· Planning and directing food preparation when necessary

· Resourcefully solve any issues that arise and seize control of any problematic situation

· Manage and train kitchen staff, establish working schedule and assess staff’s performance

· Order supplies to stock inventory appropriately

· Comply with and enforce sanitation regulations and safety standards

· Maintain a positive and professional approach with co-workers and customers

· Conduct interactive cooking experiential session at least once a month to create awareness for the restaurant

Requirements:

• Practical experience and basic education will also be considered.
• Proven experience in a Chef role for a minimum of three year.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good in customer service, focused and oriented.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.
• Able to work night shift and split shift
• Able to work long hours and over weekends / public holidays.
• Able to speak Mandarin and English