Responsibilities
*Prepare food according to SOP to achieve consistency of food execution and food quality
control before service / dispatch.
*Store food in accordance with food safety standards.
*Manage food cost, food wastage and quality control to achieve agreed food cost, wastage
targets and guidelines.
*Comply with workplace safety and food hygiene & safety management systems for food
services, policies and practices.
*Use equipment with care to reduce breakdown and increase lifespan of equipment.
*Review processes to improve productivity and food quality.
*Any other duties that may be assigned

Requirement
*Min O-Level/Professional Certifications in Culinary Skills / Arts
*Must have kitchen expriences

Remuneration
*Basic Salary: $1800 – $2300
*Working hours: 7am-3.30pm
*6days work week
*OT 1.5hrs
*Entitles AL 10-14days and ML 14days

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