- In charge of broiler station – meat preparations ( doneness )
- Able to perform basic ordering, maintain inventories, invoices
- Able to manage basic staff scheduling & attendance
- Familiar with kitchen recon, line checks, par sheet, temp charts, and wastage sheets
- In charge of all machinery and kitchen equipments
- Must maintain a high level of cleanliness and hygiene
- Must able to follow sanitation practices & follow recipes specifications
- Must be able to read and converse in English
- Experience in western style kitchen (broiler, sides, pantry) is an advantage
At least has 10-12 years restaurant experience in western full-service restaurant kitchen is required.
