Requirements
-Able to work at: Tanjung Tokong, Penang
-Ability to work independently and under pressure.
-Must strictly adhere to rules and regulations set by Company.
-Must be able to follow directions provided by Manager/Superior.
-Must have a strong sense of responsibility and have a positive character.
-Must have a good team work, communication skill and attention to details.
-Able to work 6 days in a week.

Skills and qualifications
-Strong culinary skills and experience in a specific station.
-Good multitasking and prioritization abilities.
-Excellent communication and teamwork skills.
-Physical stamina for long hours on your feet and lifting.

Responsibilities

Manage a kitchen station:
-Oversee a particular section of the kitchen, such as the sauce, grill, or pastry station.

Prepare and cook dishes:
-Ensure high-quality food is prepared and cooked consistently according to standard operating procedures (SOPs).

Supervise junior staff:
-Train and manage other chefs in their section, including commis chefs or demi-chefs.

Maintain standards:
-Uphold food safety, health, and hygiene regulations.

Assist the senior team:
-Support the sous chef and head chef with other tasks and at special events