JOB DESCRIPTION Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staffEnsure efficient, cost-effective operation and profitability of food productionSupervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating orderEnsure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely mannerAssure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specificationsMonitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are metAssure kitchen personnel is trained in best cleanliness and sanitation practicesSupport New Product Development and collaborate with Central Kitchen to enhance, introduce menuBe as role model towards all Branches, conduct training and guidance towards standardization REQUIREMENT Have expert knowledge in restaurant or organization's cuisine with at least 4 years of working experience in the related field / hotel.Possessed advanced culinary skills including food preparation, flavor pairings and other cooking best practices.Has an ability to develop unique recipes and calculate food costing.Expert in Western Cuisine & Malay CuisineKnowledge of federal, state, and local food handling and health regulations.Able to train, direct and supervise kitchen staff.Exceptional leadership skills, including motivation and goal setting.Excellent communication and interpersonal skills.Good time management and organizational skills.Able to read, write and speak in English, and one other language. A high level of professionalism and personal integrityGenerally, in good healthPossess knowledge in Microsoft Office applications that include Words, Excel and Power Point.