2nd Wok, Red Lantern

Responsibilities

• Develops and implements the menus for the outlet(s).
• Sets culinary guidelines for respective outlets.
• Is in charge of an outlet operation.
• Drives hygiene and HACCP programs.
• Executes all administrative duties.
• Maintains all recipes.
• Ensures maintenance of established standards.
• Plans and oversees staff training activities.
• Develops respective kitchen staff.

Qualifications

• Willing to work in shifting schedules.
• Certificate holder in culinary or equivalent.
• At least 5 years of experience in the same position from a 5 star hotel or fine dining.