REQUIREMENTS:

• High school diploma or equivalent preferred
• Prior experience in related food and beverage service and vegetarian food preparation
• Thorough experience with vegetarian, hot and cold food preparation
• Good working knowledge of accepted sanitation standards and health codes.
• Able to handle work in a fast-paced environment
• Flexible with work timing and schedule and should not have any concern with working overtime
• Must be able to accept and work on shift rotation basis
• Ready to work Saturday, Sunday, and Public Holiday especially on 1st and 15th of every lunar month

As Assistant Cook, you need to ensure the kitchen is orderly manner, assists Head Cooks to prepare and arrange food. The duties also include handling entire kitchen operations, cleaning the kitchen area, washing dishes, pots, pans and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

• Responsible in food preparation activities like washing, cleaning, cutting, chopping and peeling of all food ingredients
• Assist Head Cook in ingredients preparation in accordance to establishment’s recipes
• Experience in variety of kitchen appliances and instruments operations like cutters and ovens
• Hand-on experience in arranging, cosmetic garnishing, cleaning dishes for final presentation
• Take Charge of purchasing , stock-up, weighing, ingredients storage of food supplies
• Responsible to keep track of the available inventory and order in time to avoid out-of-stock
• Constantly checks on food and ingredients for freshness
• Able to work fast on preparation of multiples food packets for catering within given time-frame
• Take charge of handling entire food ordering process from delivery to customer’s hand with precise accuracy, prompt response time and freshness
• Fully responsible for best cleanliness of all equipment and utensils, disinfecting, sanitization, improve best practices, proper up-keeping of hygiene within kitchen vicinity in accordance to industry and Company hygiene codes of practice, health and safety standards
• Maintain, manage all kitchen expenses, food costs, inventory, within budget allocated
• Participates and contributes to projects designed to improve quality of service and productivity
• Assist in motivating all kitchen staffs alongside branch manager
• Working well under pressure and within tight timeline and planned