Key Responsibilities
- Prepare and cook dishes according to approved recipes, portion sizes, and presentation standards.
- Ensure all ingredients used are Halal-compliant and properly sourced and stored.
- Follow Halal food-handling procedures and prevent cross-contamination.
- Maintain high standards of kitchen hygiene, cleanliness, and food safety.
- Ensure proper storage, labelling, temperature control, and stock rotation of ingredients.
- Monitor food quality, taste, presentation, and consistency.
- Assist with menu planning, recipe development, and introduction of new Muslim-friendly dishes.
- Manage daily food preparation and ensure dishes are ready according to service requirements.
- Minimise food wastage and assist with food-cost and inventory control.
- Work closely with kitchen assistants and other chefs to maintain smooth kitchen operations.
- Train and guide junior kitchen staff on cooking techniques, hygiene, and Halal handling procedures.
- Follow company SOPs, food-safety requirements, and applicable MUIS Halal requirements.
- Perform other kitchen duties assigned by the Head Chef or Kitchen Manager.
Requirements
- Minimum 2–3 years of relevant culinary experience ; experience in a Halal-certified kitchen is preferred.
- Strong cooking and food-preparation skills.
- Good understanding of Halal ingredients, preparation, and handling procedures.
- Knowledge of food hygiene and safety requirements.
- Food Safety Course certification is an advantage.
