Job Description
  • Make regular inspections of outlets to observe quality of food preparation and service (food appearance, taste, cleanliness and sanitation of production and service areas, equipment and employee appearance)  
  • Coaches and provides leadership to all kitchen staff, ensuring the training and development of staff, providing input for performance, appraisal and disciplinary action                
  • Ensure consistent food preparation and product                                                      
  • Supervise and participate in the production and plating of all food service area, to maintain the best quality food possible.                    
  • Cleanliness, hygiene and labeling  is maintained in the various kitchen including refrigerators and storerooms and food products are rotated to ensure high standards of freshness
  • Maintain and prepare weekly staff schedules and monitor staffing in conjunction with determined budget 
Job Requirements
  • HACCP knowledgeable or certified                                 
  • Minimal 1.5 years of experience as Sous Chef
  • Have expert knowledge about COGS report and food costing                                                                            
  • Experienced in opening, training and coaching staff member                                                                
  • Able to prepare operational report and analyses setting forth progress                                         
  • Expertise in western cuisine (abroad experience is a plus)   
  • Have advance skill  at Ms.Office                                                                        
  • Good leadership skills, able to work under pressure and detailed oriented                  
  • Advance English skill and communication proficiency