CHEF

Job Summary

Assist in daily kitchen operations to ensure high-quality food production, preparation, and presentation. Operate and maintain kitchen equipment, control operation and food costs, uphold cleanliness and hygiene standards, and collect daily feedback to report issues.

Responsibilities

• Assist in managing daily kitchen operations to support smooth workflow and timely food service
• Ensure food production, preparation, and presentation meet high-quality standards for customer satisfaction
• Apply knowledge of standard kitchen procedures and policies to maintain consistent operations
• Operate kitchen equipment safely and perform routine maintenance; report any malfunctions promptly
• Monitor and control operation and food costs to optimize budget and reduce waste
• Maintain cleanliness and hygiene standards in the kitchen to comply with food safety regulations
• Collect daily feedback from staff and customers to identify and report operational issues
• Perform ad-hoc duties as assigned to support kitchen needs
• Work night shifts starting at midnight, including public holidays and weekends, for full operational coverage
• Commit to a six-day workweek and manage long working hours as required

Required competencies and certifications

• Proven experience as a Chef or in a relevant culinary role
• Proficiency in various cooking techniques and cuisines
• Strong leadership and organizational skills to manage kitchen teams and operations
• Familiarity with food safety and sanitation standards

Preferred competencies and qualifications

• Minimum 2 years of relevant work experience

Other Information

• Work schedule includes night shifts (midnight), public holidays, weekends, and long hours
• Work six days per week