ResponsibilitiesThe incumbent will be responsible for the daily kitchen operations, portion control and keep track of stock level, propose new items and help with menu development, enhance cooking efficiency and food variety. He/she is responsible to improve quality and consistency of food items, entire the kitchen operation and further improve the standard. In addition, he/she will be monitor the hygiene standard as well as improve the productivity, provide training to the team and implement ISO 22000 requirements.
Requirements•Form 5 or above
•Minimum 5 years’ relevant experience
•Familiar with HACCP/ ISO22000 food safety system
•Good leadership and interpersonal skills
|Career Level||Intermediate (3-6 years)|
|Education Level||Lower Secondary|