Job Description
- To oversees the outlet kitchen operations, prepare the ingredients to cook
- Cook/prepare for customers' orders according to their preferences when Cook/Chief is busy or away
- Employs food safety best practices and makes sure that all kitchen staff members do the same things
- Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
- Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
- Leads other kitchen workers, and determines the quantity of food that will be needed within a particular time frame.
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
