Job Purpose
Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to team members, and controlling costs.

Key Responsibilities
• Deliver high quality products to every guest
• Monitor and assist with the kitchen workflow
• Requisition raw materials and monitor ingredients for quality control purposes
• Guarantee food is fresh, hygienic, and chilled and stored according to Company standards
• Monitor food preparation, kitchen costs, inventory levels, and portion and quality control regularly

Competencies and Requirements
Experience: Minimum of 8 years’ culinary experience in a 4 to 5 star Chinese restaurant
Knowledge/Certificates: Excellent product knowledge of Cantonese Noodles & Congee; understanding of HACCP standards and guidelines
Education: Secondary school diploma or equivalent
Language Ability: Good in Cantonese or Mandarin, basic English
Computer Skills: Basic