High-Heat Wok & Culinary Expertise: 3–5 years of hands-on experience operating commercial wok burners, mastering high-heat frying techniques, flame management, and achieving wok hei across Asian staples.
Station Prep & High-Volume Speed: Proven ability to manage pre-shift prep (mise en place) for sauces, noodles, and proteins, executing fast-paced batch orders during peak meal rushes.
Kitchen Safety & Hygiene: Strong knowledge of food safety, raw protein cold-chain storage, FIFO inventory rotation, and holding a valid Food Handler Certificate and typhoid vaccination....
Food preparation
Cash handling
Point of Sale (POS) systems
Teamwork
Food safety
Inventory management
Order taking
Cleaning and sanitation
Communication
Customer service
Halal Certification Management
Research and Development (R&D)
Food Science
Product Development
Quality Assurance
Regulatory Affairs
Food Safety Standards
Food Preparation & Cooking Techniques
Culinary Techniques
Kitchen Station Management
Mise en Place Preparation
Menu Execution
Food Presentation & Plating
Recipe Compliance
Ingredient Handling
Candidates with a Professional Certificate, Diploma, Advanced Diploma, or Degree in Culinary Arts, Food & Beverage Services, Hospitality/Tourism/Hotel Management, or Food Technology/Nutrition are strongly encouraged to apply.
At least 3–5 years of working experience in a related field....
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.