Job description

Prepare and cook a variety of dishes in accordance with menu specifications.

Follow recipes, portion control guidelines and presentation standards as stated in Food & Beverage Manual Book.

Maintain a positive and professional attitude when interacting with customer.

Prepare and submit Kitchen Usage Report following the Operation Manual Book.

Prepare and submit Wastage or expired food Report following the Operation Manual Book.

Perform stock take for Food and Beverages and report it to Direct Superior as stated in Operation Manual Book.

Reports any incidents and faculty of kitchen equipment to Direct Superior immediately.

Adhere to strict hygiene and sanitation standards as stated in Operation Manual Book.

Inspect food products for quality and freshness.

Report any issues with ingredients or equipment to the Direct Superior.

Participate in quality control procedures to maintain consistent food quality.

Ensure all stock deliveries are kept at designated area as stated in Operation Manual Book.

Executes and storing food in accordance with standard guidelines provided (Beginning and closing shift).

Ensures kitchen inventory done end of each shift and restocking the items as and when needed.

Ensure stock ordered is used with maximum optimization with minimal wastage.
                    

Requirements

Willing to work on shift, Weekend and Public holidays.
Basic cooking skill
Practice hygiene and physically healthy.
Core Values
C - Customer Centricity
R - Reliability
A - Accountability
Z - Zeal for Teamwork
Y - Yielding Integrity
                    

Benefits

Competitive salary
Floating allowance
Parent allowance
Happiness score
Training Program
Birthday Gift
Team Building Activities
                    

Additional Information

• Age Range of Candidate: 18 to 30 years old
• Experience: 2 year(s)
• Specific Work Location: -