Job Description

Applicants must have a minimum Diploma, Bachelor\'s Degree, Post Graduate Diploma, Professional Degree, Hospitality/ Tourism/ Hotel Management. Experienced at least 3 years including various categories and culinary areas. Education from a culinary arts school or relevant culinary training. Proficiency in various culinary techniques, including cutting, cooking, baking, seasoning, etc. Leadership and teamwork skills. Adhere to food safety and hygiene standards. Skilled in efficient time management at work. Innovative culinary creativity, able to provide new menu ideas.

Responsibilities

• Responsible for the preparation of food such as main dishes, appetizers, desserts, etc.
• Ensuring high standards in food preparation, ensuring the best taste and quality of dishes.
• Adhere to food safety and hygiene standards, maintain kitchen cleanliness and sanitation.
• Lead and mentor team members, ensuring efficient team collaboration.
• Organize and organize specific areas of the kitchen to streamline operations to increase speed and maximize productivity.
• Contributing to innovation and menu development, providing new culinary ideas.
• Manage the supply of necessary materials and inventory, ensuring the availability of fresh materials.
• Help solve food quality problems and ensure high quality customer service.
• Adapts to a potentially high-pressure kitchen environment, ensuring tasks are completed in a timely manner.

• Staff Meal
• Uniforms & Allowance are provided
• Training & Intensive Program
• Medicine
• Annual Leave & Bonus Company
• EPF contribution of 13%
• SOCSO employee insurance contributions

• Staff Activities
• Training Provided
• Staff Meal
• Allowance Provided

Ricebowl