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