Job Purpose
Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to team members, and controlling costs.
Motivate and coach the kitchen team to exceed guests’ expectations for high-quality food.

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 Southeast Asian kitchen
Knowledge/Certificates: Excellent product knowledge of Southeast Asian cuisine; accurate knife skills; understanding of HACCP standards and guidelines
Education: Secondary school diploma or equivalent
Language Ability: Good English
Computer Skills: Basic