Job Description

Job Description

Food Preparation: Cook dishes according to set recipes, menus, and company standards. Ensure correct portion control and consistent food quality.
Kitchen Operations: Organize workstations and handle daily preparation of ingredients before cooking. Keep the kitchen running smoothly during busy service hours.
Staff Supervision: Train, guide, and support junior cooks and kitchen helpers. Coordinate tasks across different kitchen sections.
Inventory Control: Check the freshness of ingredients. Monitor stock levels, rotate stock using FIFO (First-In, First-Out), and report shortages.
Safety and Hygiene: Follow local food safety regulations and maintain high standards of kitchen cleanliness.

Requirements

- Preferably someone with at least 1-3 years in a working experience

- 6 days work week, able to work on weekends, public holiday.

- Experience working in F&B sector and able to work in a fast-paced environment