Basic knowledge of food preparation
kitchen cleanliness
and hygiene practices.
Responsible
disciplined
and able to follow instructions and standard recipes accurately.
Certificate or Diploma in Culinary Arts, Professional Cookery, Hotel & Restaurant Management, or an equivalent qualification.
Minimum 2–3 years of experience as a Cook in a hospital, medical centre, healthcare facility, hotel, catering, or institutional food service environment.
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.
Content Calendar Management
Campaign Coordination
Brand Awareness & Positioning
Community Engagement
Trend Research
Influencer/KOL Coordination
Project & Time Management
Ability to work under tight deadlines
Teamwork and collaboration
Problem-solving and adaptability
1–2 years of experience in sushi preparation
Junior candidates with basic sushi-making skills are welcome
Able to prepare simple sushi
maki and sushi rolls
Able to prepare Japanese steamed egg (Chawanmushi)
Basic knowledge of Japanese cuisine and food preparation
Familiar with kitchen hygiene and food safety
Responsible
hardworking and willing to learn
Able to work well with the kitchen team