You will be responsible to assist with the efficient running of the department in accordance with the hotel’s standards and financial goals. The Chef (Indian / Malay Cuisine) is responsible to assist the Sous Chef / Chef de Cuisine in managing the assigned kitchen operation in accordance with the hotel’s standards and financial goals, ensuring maximum guest satisfaction, and contributing to the overall success of the restaurant.
- Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in a hotel or large restaurant with good standards
- Able to cook and prepare Indian / Malay cuisine
- Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
- Knowledgeable of occupational health and safety standards
