CHEF

Key responsibilities Food Preparation & Cooking -

Ingredient Handling & Storage

Teamwork & Training

Food Safety & Hygiene Supervision

About you 2 years and above F&B kitchen experience; familiarity with Chinese/Southeast Asian cuisine preferred.

Solid knife skills; able to operate wok/fryer/steamer independently; basic plating skills.

Able to understand basic English/Chinese instructions. Chinese communication sufficient.

Able to stand for long hours in hot environment; lift heavy items.

Strong stress tolerance, hygiene-conscious, good team player.

Basic knowledge of SFA/NEA requirements; WSQ Food Hygiene Certificate preferred