- Help the Head Chef run daily back-of-house operations and take full charge of the kitchen in the Head Chef's absence.
- Prepare and cook dishes according to established recipes, ensuring proper taste, presentation, portion size, and consistency.
- Assist with menu planning, testing, and developing new dishes or daily specials.
- Supervise, guide, and support junior cooks, chefs, and kitchen assistants during shifts.
- Help organize staff duties, work schedules, and manage shift coverages or leaves.
- Train new and existing staff on standard operating procedures (SOPs), food handling, and cooking techniques.
- Manage quality and level of kitchen inventory as well as products delivered from suppliers
- Monitor food wastage and assist in implementing cost-control measures.
- Maintain high standards of cleanliness, sanitation, and organization across all kitchen work areas.
- Follow and enforce local food safety and hygiene regulations (such as NEA and SFA guidelines).
- Ensure proper use, routine checks, and maintenance of kitchen equipment, reporting repairs when necessary.
- Must be able to prepare Malay Desserts
- Must be able to work on weekends, and public holidays.
- Must to have a class 3 driving license.
- Must be able to work in a multi task environment.
