CHIEF COOK

• Ensure the kitchen operates smoothly and efficiently during daily service.
• Prepare food, sauces, and other menu items according to established recipes and quality standards.
• Assist the Head Chef with food preparation and service operations.
• Maintain high standards of food quality, presentation, hygiene, and cleanliness.
• Work closely with the kitchen team to ensure timely and efficient service.
• Support daily kitchen operations and be actively involved in hands-on food preparation.
• Work effectively in a fast-paced and high-pressure kitchen environment.
• Demonstrate passion, enthusiasm, and commitment to delivering quality food and service.

Skills & Qualifications

• Minimum 2 years of relevant experience in restaurant or institutional catering.
• Minimum GCE ‘O’ Level, Diploma in Food & Beverage Service, or equivalent.
• Willing to be actively involved in hands-on kitchen operations.
• Excellent communication and interpersonal skills.
• Ability to lead, motivate, and guide a team to achieve results.
• Able to work effectively in a fast-paced and demanding environment.
• Strong team player with a positive and cooperative attitude.
• Willing to work long hours, including evenings, weekends, and public holidays when required.