Onboarding & Induction: Lead the culinary onboarding process for new hires (such as Chefs de Partie, Commis, and Pastry staff), guiding them through the company culture, kitchen safety, and basic skills.
Recipe & Technique Training: Train kitchen staff on core menu recipes, specific cooking techniques, food prep rules (mise en place), and strict portion control.
SOP Instruction: Teach and enforce corporate operational standards, including food hygiene regulations (HACCP/Halal guidelines), kitchen waste management, and equipment operations.
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Assist Outlet Manager in managing the daily restaurant & kitchen operations, execute product & sales promotion, draft / arrange staff schedules, and educating all staff members on all menu & products & services.
Perform stock check & ordering according to schedule to ensure that a par stock is maintained.
Properly opening and closing the outlets as well as handling and taking over shifts.
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