Job Responsibilities:
· Prepare, cook and serve a variety of items in accordance with specific menus
· Assist Executive Chef and Sous Chef to develop new dishes and menus.
· Assist with inventory and managing of supplies
· Maintain safety and cleanliness standard
· Ensure quality control and presentation of all food items
· Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation /
health regulations
· Ad-hoc duties as assigned by chef in-charge
Job Requirements:
· Minimum a Professional Certificate/NITEC with at least 1-2 years of relevant and similar role work experience
· Customer-service oriented personality
· Proactive, friendly and pleasant characteristics
· Able to communicate skills and team player
· Cheerful and self-motivated with positive working attitude
