Assist the Chef De Partie with planning, co-ordination and supervision of all menu implementations.
Assist in creating and developing new dishes and recipes by keeping up with the latest market trends.
Has a conscious mind on profitability and cost control as of need to be responsible for the daily requisition of all food goods.
Ensure a professional running of kitchen and ensure quality, hygiene and other standards are kept at all times.
Communication of local requirements, food sanitation laws, safety regulations and others to all staff.
Provides leadership, training and supervision of all production in the kitchen and oversees the quality as well as timely distribution of food products.
Job Requirement
Minimum SPM and come with at least 2 years relevant working experience in F&B Kitchen at Comis 1/Demi Chef level, preferably in Healthcare/Hospitality industry.
Possess Certificate in Culinary Arts and Food Handling Certificate.
Excellent oral and written communication skills
Able to work independently, able to work under pressure and able to multitask.
Able to work long hours with shifts and able to work on weekend / public holiday.
