Head Chef

Subang Jaya, Selangor, Malaysia

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Actually Cook with the knowledge and techniques of cooking in large qty and variety of basic local and western food
Able to start work at 5am till 2pm ( the critical 9 hours of the event day )
Create new menus for festive occasion/ promotions
sense of urgency when team member needs help
Able to understand the work flow of the kitchen and breakdown order forms into job task sheet, ordering ingredients list
Be able to handle a team of up to 15 to 20 staff

Responsibilities

Benefits

Ricebowl

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