CHEF

Job Scope – Chef (Local Chinese & Western Cuisine) Job Responsibilities · Prepare and cook a variety of local Chinese and Western dishes according to recipes, food quality standards, and customer preferences. · Plan and prepare daily menus, including main courses, side dishes, soups, sauces, and other food items as required. · Ensure all food is prepared with consistent taste, presentation, portion size, and quality. · Develop and introduce new dishes or menu items when required. · Prepare ingredients through washing, cutting, marinating, seasoning, cooking, and proper storage. · Monitor food stock levels and inform management of ingredients and supplies that need to be replenished. · Ensure proper food handling, hygiene, sanitation, and kitchen safety practices are strictly followed. · Maintain cleanliness and organisation of the kitchen, cooking equipment, utensils, and work areas. · Monitor food costs and minimise food wastage through proper preparation, portion control, and storage. · Coordinate with kitchen assistants and other kitchen staff to ensure smooth daily operations. · Ensure food orders are prepared accurately and served within the required time. · Check the quality and freshness of ingredients before use. · Follow all workplace safety, food hygiene, and regulatory requirements. · Assist with kitchen inventory, stock-taking, and receiving of food supplies when required. · Perform other kitchen-related duties as assigned by the management. Requirements · Relevant experience as a Chef, Cook, or Kitchen Supervisor. · Good knowledge of local Chinese cuisine and Western cuisine . · Able to work independently and manage kitchen operations efficiently. · Good understanding of food hygiene, safety, and proper food handling. · Able to work in a fast-paced kitchen environment. · Responsible, hardworking, and willing to work flexible hours, including weekends and public holidays when required. · Good teamwork and communication skills.