Primary Responsibilities
• Prepare mise-en-place and able to cook independently according to the recipe
• Control food waste without compromise on food quality
• Able to operate cooking equipment in the kitchen, not limited to, woks, fryers, rice cookers, steamers as well as all common professional cooking equipment found in a kitchen.
• Maintain organization, cleanliness and sanitation of work areas and equipment
Requirements
• Minimum 3 years’ experience as Chef
• Good interpersonal communication and problem-solving skills
• Quick thinking and confident to make decisions
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• Willing to work rotating shifts (including night shifts), weekends and Public Holidays
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