Kitchen Chef

• Prepare food in accordance to standards established and ensure consistency in quality and presentation at all times.
• Ensure that all mise-en-place is prepared according to production plan.
• Check and ensure adequate provisions of ingredients, working equipment, inventory and supplies, etc. for smooth daily operation of the restaurant.
• Check the quality of raw and cooked food products, as well as their storage, handling and usage.
• Assist in monthly inventory counts and proper recording of food wastage.
• Ensure all equipment is being maintained and cleaned regularly.
• Enforce strict health and hygiene standards in kitchen.
• Be aware and ensure all policies, procedures, standards and guidelines are strictly adhered to.
• Perform any other duties and responsibilities that may be assigned.

Requirements:

• Possess at least F&B Certificate in Culinary Arts with minimum 2 years of experience on Western cuisine.
• Positive service mindset and willing to go the extra mile
• Ability to work independently and take initiative
• Must be able to work on weekends and public holidays.