Primary Responsibilities:
· Basic preparation of meat, poultry and fish.
· Carries out basic cooking under the supervision of the Sous Chef.
· Responsible for cooking employees’ meals.
· Carry out all duties according to the standard of the Sous Chef.
· Mise en place for the next shift.
· Responsible for the general cleaning in his work area.
· Carry out any other duties assigned by the Management Staff.
Requirements:
· Minimum Nitec in Asian Culinary Arts.
· Minimum 1 years of working experience as Cook.
· Passionate about the food.
