Aiman Mohd Johar

• Learn and Create Hong Kong cuisine
• R&D into Hong Kong Tapas concept
• Innovate and create menus for "day & night" concepts
• Oversee food preparations and productions
• Collaborations with local brands/restaurants
• Maintaining food quality and food wastages
• Instill teamwork and synergy exists between staffs through proper communications
• Manage staffs schedules
• Influence process to run effective and efficient kitchen.

Maintain Health & Safety standards set by establishments

• Oversee food preparations and cooking in restaurant
• Ensuring kitchen staff adhere to set standards, procedures, rules and hygiene requirements
• Managing kitchen inventories and supplies
• Keeping workstation organized and clean
• Train kitchen staffs about food knowledge and menus
• Organize and manage staffs schedule, payroll, kitchen set up/tear down.

• Assigned to relegate everyday job task to co-worker
• Organize and plan for daily mise en place
• Takes care of daily preparation and duties assigned by superiors to meet the standards and quality of the establishment
• Responsible in supervising junior chefs
• Ensure that all quality and preparation are up to standards before operation
• Aware and acknowledge of all standards procedure of all menu items, recipes, production method and presentation
• Ensure effective communication between staffs by maintaining a secure friendly environment
• Assess quality control and adhere to establishments service standards
• Personally responsible of all ordering, hygiene and cleanliness of every section on and off duty.

• Responsible in maintaining food logs
• Responsible for organising and planning workloads
• Assists superior in conducting monthly documented company audits
• Required to ensure all stocks are maintain in good qualities and standards
• In charge in ordering, production and cooking in the main section
• Coordinate and participate with other sections requirements such as wastages, cost control and cleanliness.

• Practice FIFO in stock rotation and checking all ingredients before their use-by date
• Ensuring the assign station are fully ready for smoother operation flow
• Performed research and development on food
• Responsible in preparing mise en place.

• Responsible in placing orders from central kitchen to outlet
• Monthly recording of inventory and wastage
• Preparing weekly roaster and staffs payroll
• Quality checking on food and stock.