Requirements
-1-3 years of experience
-Knowledge in Local & Western Cuisine.
-Able to work shift, weekends and Public holiday.
-Knowledge in basic food safety.
-Attend Food Handling Course (Food Handling Course).
-Willing to learn, positive attitude and self development.

Responsibilities
-Excellent understanding of various cooking methods, ingredients, equipment, and procedures
-Cooks are responsible primarily for cooking the food along with the sous chefs, who are the head chef's second in command.
-To ensure / assist chef in food preparation / served as per the contract and client specification.
-To assist Chef in supervises cooking and all kitchen personnel coordinates their assignments and arrangement to ensure economical and timely food production
-To assist Chef in estimates current and daily requirements of foods consumption base on event orders, daily menus