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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Basic knowledge of food preparation
kitchen cleanliness
and hygiene practices.
Responsible
disciplined
and able to follow instructions and standard recipes accurately.
Food Preparation & Cooking Techniques
Culinary Techniques
Kitchen Station Management
Mise en Place Preparation
Menu Execution
Food Presentation & Plating
Recipe Compliance
Ingredient Handling