The candidate is required to have minimum 4 years of experiences of similar position and knowledge, and is a good instruction and action taker, and creative in developing fusion menu (including pork) to suits restobar business.
Management and hands-on experience in leading a kitchen team operation and train / pass-on skills to the team.
Knowledge of menu and ingredients cost calculation, method of keeping raw materials to ensure freshness and minimum wastages cost.
Abilities in developing ingredients for Centre Production.
Work closely with Directors and Operation Managers in developing business menu concept.
Strong leadership and communication ability with all level and all departments of team mates.