Job Description:

• Central Kitchen (CKP) - compromising Butchery, Production, & Catering sections
• Coordinate and Assist Executive Chef / CKP Sous Chef (or equivalent) on daily kitchen operations, manpower scheduling, inventory management, food supplies, and food wastage control
• Oversee the food preparation process, portioning, presentation, and quality
• Prepare, portion, and present food according to the Company's quality and cost requirements
• Always adhere strictly to food safety and hygiene regulations
• Assist with administrative and logistic matters when necessary
• Any other ad-hoc duties may assigned

Job Requirements:

• Minimum of 2 years in a culinary position, supervisory experience in food production or catering is an advantage
• Available to work shifts and/or weekends (if required)
• Able to work effectively in a fast-paced environment
• Computer literate and familiar with Microsoft Office programs
• Full-time: 6 days week x 10 working hr/day

Company Benefits:

• Staff Meal & Discount | Insurance Coverage | Medical Benefits

• Hospitalization and Surgery Insurance

• Good career advancement opportunities