- Responsible Research & Development in innovating new dishes, Cooking and presentation as per the standardized recipes.
- Preparation of Roast of different Meats that goes with Carbohydrate (Rice, Noodles & Congee) and side dishes (Vegetable, Different Bean items & Seafood)
- Responsible of the overall training, co-ordination, work discipline of staff, work delegation and supervision of staff where applicable to the area of your workplace;
- Responsible for ensuring the receiving raw material goods, frozen & chill food, perishable and stock supplies are consistent in quality, quantity, control wastage and FIFO (First in First Out)
- Responsible for the overall food quality, taste, appearance and portion control where applicable to the area of your workplace
- Enabling and adherence of the principles and work practices detailed under Authority regulation or System (HACCP & etc) with all relevant Food Hazzard in food safety, hygiene, sanitation, cleanliness, health, storage & etc as applicable to the area of your workplace
- Enabling and adherence of the principles and work practices detailed under Authority regulation or System (ISO & etc) with all relevant Kitchen Hazzard in health safety, fire safety, pollution, chemical control & storage & etc as applicable to the area of your workplace
- Responsible for diligently recording all recipes used and sold by the restaurants and outlet in a Master Recipe Book which is the property of the management;
- Any other duties as assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.