Responsibilities:
- Prepare dishes for a variety of à la carte, set, and buffet menus.
- Ensure high standards of food preparation, quality, and consistency.
- Follow proper Kitchen Standard Operating Procedures.
- Maintain kitchen cleanliness, hygiene, and safety.
Requirements:
- Knowledge of à la carte and banquet service.
- Experience is preferred but not necessary.
- Good understanding of kitchen operations, administration, and cost control.
- Results-oriented, able to work in a fast-paced environment.
- A good team player with a flair for creativity and a keen eye for detail.
- Passionate about food, adaptable, responsible, and diligent.
- Good planning, communication, and interpersonal skills.
* 5-day work week
* with OT pay
