Key Responsibilities:

. Prepare and cook food according to menu standards and recipes

. Ensure consistency in taste, presentation, and portion control

. Supervise kitchen helpers and junior staff

. Manage food preparation, cooking, and plating during service hours

. Maintain cleanliness and hygiene of kitchen at all times

. Monitor food stock levels and assist with ordering ingredients

. Ensure proper food handling and storage according to safety standards (HACCP)

. Assist in menu planning and development when required

. Minimise food wastage and control kitchen costs

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JOB REQUIREMENTS:

. Minimum 2-5 years of experience as Chef / Cook in F&B industry

. Experience in Western / Asian / Local cuisine (depending on restaurant type)

. Able to work in a fast-paced kitchen environment

. Good understanding of food safety and hygiene standards

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