Job Description

Job Responsibilities:

Hands-on preparation of all local dishes (Central Kitchen and Production for all Outlets) and ensure the highest standard of food quality is produced. Supervise kitchen staff for smooth kitchen operations and provide culinary guidance when necessary. Anticipate and assist to solve problems and make decisions at the managerial level. Manage and maintain food costs within budget and inventory's accuracy. Order raw materials for daily operational use. Monitor and minimize food wastage. Source for kitchen part-timers when required. Stand in to help other kitchen sections and F&B outlets. Ensure all food preparation and storage areas adhere to sanitation and hygiene regulations. Ensure Halal certification procedure is followed at all times (where required). Stay updated on industry trends and new ingredients to continuously improve menu items. Handle customer inquiries and special requests regarding menu items.

Requirements:

Proven experience as a Local cuisine Chef, preferably in a high-volume restaurant or catering environment. In-depth knowledge of Local cuisine, spices, and cooking techniques. Leadership, communication, teamwork and attention to detail are important attributes. * Able to work flexible hours, including evenings, weekends and holidays.