Job Description

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• Prepare, cook and serve a variety of items in accordance with specific menus
• Assist Executive Chef and Sous Chef to develop new dishes and menus
• Understand food cost models and how these impact profitability of restaurants
• Assist with inventory and managing of supplies
• Adhere to safety and cleanliness standard
• Ensure quality control and presentation of all food items
• Ensure proper handling and storage of all food items in accordance with restaurant standards and regulations
• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard
• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu
• Oversee the implementation of processes and guidelines in Kitchen Operations
• Train & develop kitchen staff in the preparation of all meals to the highest quality standards
• Position kitchen staff according to operation needs to maximize kitchen efficiencies
• Manage quality and level of kitchen inventory as well as products delivered from suppliers
• Investigate causes and reasons for customer complaints pertaining to food quality
• Ad-hoc duties as assigned by Chef in-charge or Executive Chef, including performing Steward duties.

• Minimum possess a Professional Certificate/NITEC.
• At least 2-3 years of relevant work experiences.
• Possess a valid Food and Hygiene Certificate.
• Customer-service oriented personality
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player.
• Cheerful and self-motivated with positive working attitude.