Responsibilities:
- Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
- Assist in developing new Western-style recipes and contribute to menu creation.
- Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
- Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
- Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
- Support additional tasks as assigned by the Executive or Sous Chef.
Requirements:
- DIploma / equivalent culinary certification.
- 1-3 years of relevant experience in Western cuisine.
- Excellent communication and teamwork skills with a strong focus on customer satisfaction.
- Proactive, innovative, and motivated with a passion for Western cooking.
