Primary Responsibilities
- Prepare and cook menu items in accordance with standards and plating guide specifications of the outlet
- Inspect and ensure that the kitchen area is clean and meet the hygiene standards at all times
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements
- Assist section chef to meet daily operation needs
Requirements
- Certificate in Culinary Skills or its equivalent
- Preferably 1 year of experience in F&B industry
- Ability to work independently as well as in a team
- 5 working days per week with the ability to work on weekends/public holidays
