Job Description:
-Coordinate and supervise the smooth running of a shift on a day-to-day basis to deliver quality service on behalf of the Chef De Cuisine.
-Manage daily inventory of raw materials, semi-finished items and finished goods.
-Stock check and maintain adequacy of supplies for daily production.
-Monitor freshness of food and ingredients by checking for quality, keep track of current and new items.
-Ensure food consistency is well maintained at all times, conduct checks for quality and presentation of food as according to the standard recipes and presentation.
-Ensure the kitchen is in line with the food hygiene and safety practices.
-Assist Chef De Cuisine for all kitchen operations that include training, ordering, supervision of staff, staff control and development.
-Work closely with Chef De Cuisine in creating menu items, recipes and developing dishes.
-Perform any ad-hoc duties as assigned by Chef De Cuisine/ Executive Chef.

Position Requirements:
1. Qualifications: Diploma in Culinary Art
2. Experience: Preferable with a minimum of 3 years of culinary experience
3. Skills / Competencies:
-Have a passion for cooking.
-Pleasant personality, good work attitude, responsibility, friendly and active personnel.
-Fast learner.
-Good command language in English & Malay
4. Willing to work on shift, weekend and public holidays.