Minimum 3 years of experience as a Demi Chef or Commis in a professional restaurant, hotel, or fine dining kitchen. Experience in Korean or Asian cuisine is an advantage.
Skilled in food preparation, cooking techniques, plating, and maintaining consistency while following recipes, SOPs, and high-quality presentation standards.
Able to work efficiently in a fast-paced environment, maintain excellent hygiene and food safety standards, and demonstrate reliability, teamwork, and a willingness to learn and grow.
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SPM or equivalent qualification; a Certificate or Diploma in Culinary Arts, Food & Beverage, Hospitality Management, or a related field is an added advantage.
Possess a valid Food Handler's Certificate and Typhoid Vaccination, or be willing to obtain both before commencing employment.
Basic knowledge of food safety, kitchen hygiene, and HACCP practices; familiarity with Halal food handling requirements is an added advantage.
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