Responsibilities:
Setting up workstations with all needed ingredients and cooking equipment.
Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting
meat etc.).
Checking quality of ingredients
Cook food in various utensils or grillers.
Ensuring correct use of equipment and utensils.
Ensuring dishes are presentable and attractive.
Ensuring that all food produced is high quality and portion sizes are consistent
Monitoring, controlling, ordering and inspecting stock.
Manage stock and place orders when there are shortages (ingredients, raw materials,
etc).
Keeping budgets in mind and minimising waste.
Understanding and complying with relevant laws, e.g. food safety and hygiene, health
and safety and licensing.
Maintaining a clean and hygienic work environment
Coordinate with Halal Executive whenever necessary.
Manage and train kitchen staff, establish working schedule and monitor staff's
performance
Prepare menu for documentation.
Requirements:
Proficient in using cutting tools, cookware and bakeware.
Familiarity of various cooking procedures and methods (grilling, baking, boiling etc.).
Capable to follow all sanitation procedures.
Ability to work in a team.
Good physical condition and stamina.
Possess at least Diploma from a Culinary School will be an advantage.
Perks & Benefits
- Outpatient medical benefit
- Work/life balance
- Free parking
