Job Description

• Minimum of 2 years of experience as a chef in a Chinese seafood restaurant or similar establishment.
• Proven expertise in preparing nasi goreng and kueh teow.
• Strong knowledge of Chinese cuisine and cooking techniques.
• Ability to work efficiently in a fast-paced environment.
• Excellent attention to detail and commitment to quality.
• Strong organizational and multitasking skills.
• Ability to work well within a team and communicate effectively.
• Flexibility to work evenings, weekends, and holidays as required.

Responsibilities

• Prepare and cook a wide range of Chinese and seafood dishes, with a focus on nasi goreng and kueh teow.
• Assist the Head Chef and Sous Chef in daily kitchen operations.
• Ensure that all dishes are prepared to the highest standards of quality and consistency.
• Maintain cleanliness and organization of the kitchen area, adhering to food safety and sanitation guidelines.
• Monitor inventory levels and assist in ordering and stocking kitchen supplies.
• Collaborate with kitchen staff to ensure efficient and timely service.
• Participate in menu planning and development, bringing creative ideas and suggestions.
• Adhere to health and safety regulations, ensuring a safe working environment.

Benefits

• Competitive salary based on experience.
• Opportunities for career growth and development.
• Staff Discount

Additional Benefits

• EPF / SOCSO / PCB
• Annual Leave
• Annual Bonus
• Allowance Provided
• Training Provided
• 5 Working Days

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