Chef

Responsibilities and Duties

・Prepare and cook diverse Asian and Western dishes in line with the restaurant's standards. ・Innovate and contribute to the menu, ensuring a variety of appealing culinary options. ・Manage kitchen operations, supervise staff, and maintain high-quality, timely service. ・Enforce food safety regulations and uphold kitchen hygiene standards. ・Control inventory, order supplies, and minimize waste for cost efficiency. ・Collaborate on special events and promotions with the management team. ・Keep updated on industry trends and culinary techniques. ・Maintain a clean and organized kitchen workspace.

Qualifications and Requirements

・Minimum 2 years of experience in Asian and Western cuisine. ・Proficiency in creating authentic and innovative dishes. ・Strong understanding of food safety and hygiene. ・Leadership and communication skills for effective team management. ・Passion for culinary arts and commitment to quality. ・Knowledge of inventory management and cost control practices.

Working Condition

Working hours

・6 days a week, 5 pm - 11 pm.

Qualification

Experience

・2 years of experience in Asian / Western cuisine.

Interview Process

CV screening → 1 to 2 interviews