Job Summary
Perform cooking duties as the head chef in a non-aircon F&B kitchen, managing daily kitchen operations and preparing dishes to meet quality standards.
Responsibilities
- Lead daily kitchen operations to ensure smooth food preparation and service
- Prepare ingredients by cutting, steaming, frying, and handling raw materials such as vegetables, seafood, pork, poultry, and beef
- Clean and maintain kitchen equipment including fridge, freezer, cooking area, exhaust hood, and drainage regularly to ensure hygiene and safety
- Collaborate with management to review the menu periodically and design new promotional dishes to attract customers
- Adapt to additional tasks assigned by management to support kitchen and restaurant needs
- Work split shifts daily from 10am to 2pm and 6pm to 10pm, including weekends and public holidays
- Respond to short-notice overtime requests to cover colleagues medical leave or other absences
- Operate effectively in a non-air-conditioned kitchen environment
Required competencies and certifications
- Experience working as a chef in a restaurant environment
Preferred competencies and qualifications
- Ability to work well with team members to maintain a positive and productive kitchen atmosphere
