Assistant Chef

Responsibilities:

• Assist head chef during service for timing and progress of all dishes
  
• Manage kitchen operations effectively during the absence of Head Chef
  
• Control and direct the food preparation processes and any other relative activities
  
• Cost and Quality Control – plan orders of equipment or ingredients according to identified shortages
  
• Establish Standard Operations Procedures (SOP) for each dish
  
• Approving of all dishes before they leave the kitchen
  
• Constructing and creating new and/or innovative Japanese and Western Recipes/Menu and improving existing culinary creations
  
• Maintains and Improve Food Quality Standards
  

Requirements:

• Candidate must possess at least a Culinary Diploma, Advanced/Higher/Graduate Diploma, Food &
  Beverage Services Management or equivalent. Preferred
  
• Minimum 5 years experience in a related field
  
• Preferably with 3 years of Management Experience
  
• Well-versed knowledge and a good understanding of hygiene, health and safety practices and regulations (HAACP, H&
  S regulations)
  
• Have initiative, hard-working and can lead
  
• Able to perform shift duties (including Sat, Sun and PH)
  
• Preferably Senior Managers specializing in Food/Beverage/Restaurant Service or equivalent.