Job Responsibilities
- To perform weekly and daily ordering of ingredients for individual sections.
- Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
- Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
- Ensure the highest standard of cleanliness in the kitchen at all times.
- Train new employees in order to ensure consistency in food presentation, taste and texture.
- Appraise the performance of the subordinate and make recommendations for promotions or other actions.
- Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
- Set-up for new restaurant.
- Make reports on all matters pertaining to kitchen operation.
- Menu Planning & costing.
- Creating new product and recipes.
- Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders.
Job Requirements
- Minimum 5 years working pastry experiences in F&B industry.
- Certificate/Diploma in Food and Beverage / Hospitality Management
- Possess WSQ Hygiene Certificate is an advantage.
- Able to do shift work, including weekends and public holidays.
- Good organizing skills and able to communicate well.
- Work well with others and when under pressure.
- Attention to detail and ability to identify and solve problems.
- Fluent in Japanese language as need to liase with Japan Franchisor.
