Job Details

Requirements:

• Min. Qualification – Diploma or Degree in Culinary Arts or equivalent.
• Min. 1-2 years experience in F&B / Kitchen Operations.
• Knife handling and butchery skills.
• Basic food safety and hygiene knowledge.
• Experience in food production is a plus, but not mandatory. Training will be provided.
• Experience in Western cuisine.
• Able to work independently.
• Customer Service Oriented, able to work as a team and work under pressure.
• Attention to details and willingness to follow procedures.
• Willing to work long hours, including weekends and public holidays.
• Able to communicate in English and Mandarin.

Responsibilities:

• Preparing ingredients according to standardized recipes.
• Daily kitchen operations.
• Ensure food quality, and portion control are consistent.
• Operate kitchen appliances safely.
• Maintain cleanliness of the cooking area, stovetops, and grills. 
• Communicate with sous chef or head chef during service.
• Coordinate with the service team for a smooth workflow. 

Remuneration & Benefits:

• Training provided
• Basic salary + OT wages, EPF, SOCSO included
• Annual leaves & Medical claim
• Staff meals provided (lunch & dinner)
• Double pay on Gazetted Public Holidays
• Year End Performance Bonus

Working hours: 

• 6 days per week. (Restaurant is closed on every Thursday)
• OT may be required, especially during weekends’ dinner service.