JOB DESCRIPTION

• Support the Sous Chef and Head Chef with daily tasks
• Provide guidance and leading the chefs including but not limited to, line cooking, food preparation, and dish plating
• Oversee and organize kitchen stock and ingredients
• Keeps cooking stations well-stocked, especially before and during prime operation hours
• Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise and assist in all food preparation and presentation to ensure quality and restaurant standards
• Work with the head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing
• Any other ad hoc duties assigned

REQUIREMENTS:

• At least 3 years’ experience
• Process Food and Beverage Safety and Hygiene certificate
• Strong knowledge in Food and Beverage
• Strong organizational and problem-solving skills and attention to detail
• Must be able to work on shift roster (including Sat, Sun & PH)

Please refer the Job description for details