CHEF

• To be able to do Asian Cuisine.
• Able to follow company SOP.
• To keep up with cleanliness and hygiene measures.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor.
• Ensure great presentation by dressing dishes before they are served.
• Keep a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Check quality of ingredients.
• Monitor stock and place orders when there are shortages.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably have completed Food & Hygiene Course. (Keen applicants who have not attended the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours ...