Job Description

• Plan and prepare meals, snacks, and specials
• Manage kitchen operations, including food prep, cooking, and plating
• Maintain cleanliness, hygiene, and safety standards in the kitchen
• Order and manage inventory of kitchen supplies and ingredients
• Keeping records relating to stock in/out, production levels, sales and inventory transactions
• Crafting and creating new and exciting meals through adapting with local ingredients
• Work with management to design seasonal, event/special menus and promotions
• Execute food preparation and cooking for both à la carte service and bulk catering
• Willingly relocate or work at sister restaurant/cafe as required
• Frequently prepare meals for company or external events, ensuring efficiency and quality in large-volume cooking
• Often work early morning, extended hours, weekends, holidays and night shift
• Willing to be assigned or relocate at sister restaurant/café as required
• Train, supervise, and mentor staff 

Job Requirements

1. High school, Bachelor Diploma or equivalent: culinary training is a plus
2. 3-5 years experienced as chef, preferably western cuisines; experience in restaurant, casual dining, or event catering is highly valued
3. Good communication, time and resource management, and planning skills
4. Strong attention to detail, multitasking skills, and ability work early/night shift
5. Willing to work independently or with other team members to solve problems, plans schedules, fulfill orders
6. Flexibility to work around customer demands, including working early, extended hours, night shift, weekend, and holiday
7. Ability to stand for long periods and work with fast-paced environment
8. Knowledge of food safety standards and kitchen operations
9. Creative and passionate about food presentation and taste
10. Ability to cook efficiently for large groups or special functions
11. Can drive and have driving license