Requirements
-Experience cooking in large quantity (Asian/local/western)
-can work on shift
-Committed to work
-have own transport
-Open for locals only

Responsibilities
-Excellent understanding of various cooking methods, ingredients, equipment, and procedures
-Cooks are responsible primarily for cooking the food along with the sous chef
-Assist chef in food preparation / served as per the contract and client specification.
-To ensure all kitchen equipment and tools are always cleaned and in proper working condition.
-Assist Chef in supervises cooking and all kitchen personnel
-Assist Chef in estimates current and daily requirements of foods consumption base on event orders, daily menus forecast
-To assist Chef in food cost controlling and monitoring.
-Coordinate closely with the chef and in determining quality and quantity of food material used with a view of eliminating waste and spoilage, especially meat, fish, products etc.
-Responsible of the food prepare in the kitchen. Check constantly for taste, temperature, and visual appeal. Make sure that all products from the kitchen are correct.
-Ensure the cleanliness, 5S of working area are always practiced and complied with food safety requirement.