Roles & Responsibilities
Duties and Responsibilities
1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness
in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.
2.Prepare, cook and serve a variety of items in accordance with menus.
3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines
4.Ensure proper use and maintenance of kitchen equipment
5.Assisting in inventories, stock ordering management.
