Roles & Responsibilities
A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.
Skills/Qualifications:
- At least 2 years of relevant Restaurant / institutional catering
- Minimum ‘O’ level or Diploma in F&B service or equivalent
- Willing to be involved in hands on operations
- Excellent communication and interpersonal skills
- Able to lead and motivate to produce results
- Ability to work in a fast-paced environment
- Team player
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