Key Responsibilities
- Lead and supervise cooks, helpers, and stewarding staff during kitchen operations.
- Prepare, cook, and present dishes according to recipes, standards, and portion control.
- Ensure food quality, taste, and presentation are consistent with outlet standards.
- Assign daily tasks to kitchen staff and monitor productivity.
- Train and guide junior kitchen staff in cooking techniques and kitchen safety.
- Monitor stock levels, assist with ordering, and prevent food wastage.
- Maintain cleanliness, hygiene, and organization in the kitchen.
- Enforce food safety and sanitation standards (HACCP or equivalent).
- Support menu planning, special dishes, and seasonal promotions.
- Report kitchen issues, maintenance needs, or shortages to Chef de Partie / Outlet Manager.
Qualifications
- Minimum High School Diploma (SMU/SMK) or Culinary School Graduate.
- Proven experience in cooking, preferably in restaurants or hotels.
Required Skills & Experience
- Minimum 2–3 years of experience in a kitchen role, with at least 1 year in a leadership position.
- Strong knowledge of cooking techniques, food ingredients, and kitchen equipment.
- Leadership and team management abilities.
- Good time management and ability to work under pressure.
- Attention to detail in food quality and hygiene.
- Familiarity with kitchen safety and sanitation regulations.
Ability to multitask in a fast-paced environment.
