Roles & Responsibilities
Working Days: 4 days off per month
Working hours: 11am - 11pm (10 hours per day, 2 hours break)
Job Duties:
- Overall in charge of kitchen operations
- Procurement, selection, inspection and preparation of ingredients
- Cut various meats and vegetables as per established specification
- Track inventory stock in kitchen and conduct daily order
- Cleans food preparation areas as determined by law and company policy
- Prepares food to the specifications of the client
- Prepares food before the arrival of the guests
- Makes adjustments to food items to accomodate guests with allergiesor specific diet concerns
- Manage other employees in the kitchen
- Acts as liaison to front-of-house employees to ensure proper food service temperature
- Seasons food according to recipes or company needs
- Orders ingredients and spices needed
- Operates various kitchen appliance such as a blender, oven, grill
- Portions, arranges, and garnishes food based on client preference
- Direct and lead the food assembly process
- Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment.
Job Requirements
- At least 5 years' experience in western cuisine
- Good experience in western cuisine kitchen operation
- Knowledge of good hygiene practices
- Willing to work long hours and OT when required
Understand western spices well