Job Description

Responsibilities

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation
• Any other duties assigned by superior

Requirements

• Has at least 2 years of relevant working experience 
• Able to adapt in a fast-paced environment 
• Willing to work shift hours, weekends and Public Holidays 
• Has good communication and interpersonal skills
• Basic Food Hygiene Cert.

**NO QUOTA