- assist in all aspects of kitchen operation

- food menu planning and preparation

- quality and consistency control of food and dishes

- new food item and dishes creation

- train junior team members

- ensure personal hygiene, grooming and maintain cleanliness of kitchen at all times

- ensure food ordering and minimise inventory wastage

- ensure team work

Requirements

- Min of 5 years as cook , chef de partie, junior chef or sous chef position

- Excellent attitude

- team work

- Good communication and inter personal skills