CHEF

To assist in supervising, coaching and guiding the junior team members in their daily work.

To regularly check for consistency in quality and standard of food

To be involved in the preparation of mise-en-place and food production

To be involved in daily recording of food wastage, ordering and receiving of stock, etc.

To conduct the month-end inventory stocks check

To suggest and discuss with the KIC on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational workflow