chef

An Asian chef prepares, cooks, and manages Asian cuisine dishes—such as Chinese, Malay, local Cuisines T—while ensuring kitchen hygiene and quality standards.

Daily Food Preparation and Cooking

• Organizes and prepares fresh ingredients, stocks, and sauces before service.

• Executes traditional techniques like high-heat wok cooking, steaming, grilling, or noodle preparation.

• Monitors dish taste, texture, and presentation to meet restaurant standards.

Kitchen Management and Operations

• Menu Planning: Assists in creating new recipes, seasonal menus, and balancing flavor profiles.

• Inventory Control: Tracks food supplies, orders fresh ingredients, and minimizes waste.

• Staff Supervision: Trains junior line cooks, delegates tasks, and maintains a smooth workflow during service hours.

Safety and Hygiene Compliance

• Sanitation Standards: Follows strict food safety guidelines to prevent cross-contamination.

• Cleanliness: Keeps workstations, cutting boards, and specialized cooking equipment spotless.

Requirements:-

• Minimum of 2 years’ Hotel experience in local cuisines or similar role

• Strong knowledge of cooking methods, kitchen equipment, and best practices.

• Teamwork-oriented with outstanding leadership abilities.

• Able to work on 2 shift work

• Working location at Orchard Area