chef

• To be able to do North and south indian food . • Able to follow company SOP. • To keep up with cleanliness and hygenie measures. • Basic knowledge of safety measures. • Any other ad hoc duties specified by the Restaurant Manager or Supervisor • Ensure great presentation by dressing dishes before they are served • Keep a sanitized and orderly environment in the kitchen • Ensure all food and other items are stored properly • Check quality of ingredients • Monitor stock and place orders when there are shortages, when needed. • Adhere company rules. • Able to work well in a team, Team player. • Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene) • Staff meal provided. • Break included. Working Days : 5.5 Days, 1.5 days off. Working hours : 10 hours per day.