Job Description
Responsible for preparing, cooking, and presenting high quality meals in line with menu standards, while maintaining hygiene, safety, and kitchen efficiency.
Responsibilities
Prepare and cook menu items to set recipes and quality standards
Plan and organize daily kitchen prep and cooking schedules
Monitor food stock levels and inform on ordering needs
Ensure proper food storage and minimize wastage
Maintain cleanliness and hygiene of kitchen and equipment
Follow food safety and sanitation regulations
Plate and present dishes appealingly
Coordinate with kitchen team/support staff during service.
Education
Secondary school certificate (minimum); Culinary certificate/diploma is an advantage.
Experience
1–3 years'' experience as a Cook/Chef in a similar setting (restaurant, hotel, catering).
Skills
Culinary/cooking techniques and menu preparation
Time management and multitasking under pressure
Attention to detail (taste, presentation, portioning)
Basic knowledge of food costing and portion control
Teamwork and communication
Physical stamina (standing, lifting).
Other Requirements:
Food safety/hygiene certification (e.g., HACCP, ServSafe) is a plus
Flexibility to work shifts, weekends, and holidays
Cleanliness and personal hygiene standard