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Minimum SPM or Diploma in Culinary Arts or related field

Minimum 2 – 3 years of experience in western cuisine cooking

Strong knowledge of western cooking techniques, sauces and plating presentation

Able to work in a fast-paced kitchen environment

Responsible, creative and passionate about food quality

Able to work shifts, weekends and public holidays

Experience in a restaurant, hotel or cafe setting is an added advantage

Prepare and cook a variety of western cuisine dishes to consistent quality standards

Plan and develop menus in collaboration with the F&B management team

Ensure all food is prepared and presented according to restaurant standards and portion control guidelines

Maintain high standards of food hygiene, cleanliness and kitchen safety at all times

Monitor food inventory, control wastage and assist in stock ordering

Supervise and guide junior kitchen staff and commis chefs when required

Ensure kitchen equipment is properly maintained and in good working condition

Adapt and innovate dishes based on seasonal ingredients and customer feedback