Job Description

• Relevant culinary or hospitality degree or certificate, or equivalent experience.
• Proficiency in basic kitchen operations and techniques.
• Can speak in English and Mandarin
• Ability to work effectively under the guidance of a Chef de Partie or Sous Chef.
• Strong teamwork and communication skills.
• Basic understanding and adherence to food safety and hygiene standards.

Responsibilities

• Assist the Chef de Partie or Sous Chef in preparing ingredients and dishes.
• Execute food preparation tasks such as cleaning, cutting, cooking, etc.
• Control usage and inventory of ingredients to minimize costs and waste.
• Responsible for plating and decorating dishes to ensure presentation standards.
• Follow recipes and food safety standards to maintain food quality and safety.
• Coordinate and support kitchen team during busy periods.
• Participate in the development and testing of new dishes, and adjust menus and food offerings as needed.

Benefits

• EPF/SOCSO contributions provided.
• Staff hostel accommodation available.
• Staff meals provided during working hours.
• Opportunities for training in food handling and kitchen procedures.
• Potential year-end bonuses after completing more than 3 years of service.
• Employee discounts on meals and beverages.

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