1) To have proper house keeping of whole kitchen equipment and products.
2) Cook Food in a timely and organized manner and ensure appealing plate presentation for our guests.
3) Check and responsible for Freshness of Food and do FIFO (First In First Out) stocks arrangements.
4) Food Hygiene is observed at all times and ensure compliance with all Health and safety regulations.
5) Do daily ordering for kitchen stock use to avoid over/under stocked especially perishable items.
6) To take on extra duties, such as cleaning of utensils and washing when the kitchen is short staffed
7) Dally to ensure morning kitchen is set up accordingly before restaurant opens and night time to ensure kitchen
8) To be equipped with the skills for frying/goreng station ,soup station as well as drink station. ready to step into any of the station whenever is help is needed
9) Dally/weekly to follow up with cleaning tasks to keep the kitchen well maintained
10) To follow up with Any other Ad Hoc duties as assigned by management.
