| Other Requirement |
• Strong cooking and food-preparation skills
• Knowledge of international/local cuisines
• Menu and recipe development
• Food presentation and plating
• Food safety and hygiene
• Portion and cost control
• Inventory management
• Time management
• Teamwork and communication
Experience:• 5–6 years of relevant professional experience.
• Experience in restaurant, hotel, catering, or commercial food production preferred. |
| Responsibilities |
Job Description:• Prepare and cook food according to approved recipes, specifications, and presentation standards.
• Maintain consistency in taste, portion size, quality, and appearance.
• Ensure proper preparation of ingredients and mise-en place before service.
• Develop and suggest new dishes, recipes, and menu ideas.
• Maintain appropriate cooking methods, temperatures, and holding standards.
• Follow food safety, hygiene, sanitation, and HACCP procedures.
• Ensure proper storage, labeling, dating, and rotation of ingredients.
• Monitor food quality and freshness throughout preparation and service.
• Minimize cross-contamination and food wastage.
• Maintain a clean, organized, and safe kitchen environment.
• Support food-cost reduction initiatives without compromising quality.
• Work effectively with chefs, kitchen assistants, service teams, and management. Guide junior chefs and kitchen staff when required.
• Support training and development of culinary team members.
• Maintain professional behavior, discipline, and teamwork in the kitchen.
• Participate in menu planning and recipe development.
• Conduct trials and tastings for new products.
• Provide recommendations on ingredients, recipes, presentation, and portion sizes.
• Help maintain recipe cards, preparation standards, and product specifications. |
