Job description

Job Scope: 
- Assist Chefs in the Kitchen Operations.
- Prepare and determine right quantity of various ingredients for sauces.
- Stir-fry and cook dishes in the menu.
- Quality control on the presentation of dishes prepared by all chefs.
- Monitor the inventory level of all ingredients and notify the Chief Cutter when stock level is low.
- Familiarise with all sauces and cooking methods for all food items.
- Defrost and cut poultry, beef and other meat items.
- Receive orders issued by service staff and sort out ingredients for the dishes.

Requirement: 
- 2 to 5 years work experience
- Hold a valid WSQ Basic Food Hygiene Certificate
- Comfortable to work weekends, public holidays, and extended hours as scheduled
- Able to work under pressure and efficiently
- Possess learning and growth mindset in terms of knowledge and skillsets

Interested Candidate
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