Job Description:

Work closely with the Executive Chef and Sous Chef

Direct and coordinate all food preparations and functions

carried out in the local kitchen section

In charge of the day-to-day kitchen operations of local kitchen

section

Produce all items relating to the menu according to the

establishment's standards to satisfy customers' expectations

Ensure the highest standard of food production and

presentation at all times as per standard of performance

manual and recipes

Maintain a high standard of hygiene, and health and safety

Ensure all portion controls are strictly adhered to

Participate in the monthly stock-takes of the Restaurant

Able to multi-task and take on additional duties as they arise

Job Requirement:

Possess good hygiene and personal grooming standards

Able to work in a fast-paced environment

Able to work split shifts

2.