Responsibilities
- Prepare, cook and present quality dishes within the speciality section
- Assist the Sous Chef in the development of new menu concepts and ideas including seasonal items and for special events
- Administer stock supplies, quality, order and costing of food and help to monitor and minimise wastage
- Maintenance of kitchen cleanliness and food safety standards
- Assist in managing health & safety regulations, food hygiene practices, waste control
.
Requirements
- Secondary School / "O" Level/Professional Certificate/NiTEC
- At least 3 Year(s) of working experience in Food/Beverage/ Restaurant Service
- Good knowledge of Local Cuisine, Western, Asian Cuisine
- Good food presentation skills and prepare food by the established standards
- Possess high food standard quality and culinary skills
- Meticulous, result oriented and punctual for work
- Possess a positive, committal and can-do attitude
- Good team player but able to work independent
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