Main duties include taking sole responsibility for the Pan Asian kitchen section, preparing fresh meat, vegetable ingredients, and sauces in portion for daily trading. You will cook in front of customers by order with professional and presentable cooking skills, monitor and control the quality and freshness of food production in your section, and comply with food hygiene and health & safety regulations.
Additionally, you will contribute to the development of junior staff by supervising, motivating, and training them. Responsibilities also include stock taking, ordering, and costing for your section, maintaining kitchen equipment, and managing waste. You will work with the kitchen senior management team to innovate new dishes and organize banquets, parties, and other events.
Experience and Skill Requirements: Preferably one year of relevant working experience; on-the-job training will be provided for suitable candidates. Skilled worker sponsorship is available for this role.
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