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.