MAIN DUTIES AND RESPONSIBILITIES
Ensure all operational documents are properly managed.
Ensuring that high standards of appearance and cleanliness are maintained.
Maintain safe and hygienic work practices and conditions at all times.
To ensure that all preparations and cooking procedures are followed according to food specification, established recipes, quality standards, presentation standards
and food preparation checklist.
Carries out all reasonable duties as assigned by Head Chef or Sous Chef.
Help to manage good team work and conducive work environment.
Prepares food material for serving (e.g. chopping vegetables, preparing meat, or sauces).
Manage stock level and perform regular stock take.
Responsible for the planning, directing controlling, coordinating training and participating in the daily activities of food preparation in the main kitchen.
Plan and manage day to day operations and supplies of the outlet.
Ordering and manage food inventory in term of quality and quantity.
Continuously implement improvement process to optimize speed and quality serving.
Candidate must possess at least a Primary/Secondary School/SPM/"O" Level, any field.
At least 1 year(s) of working experience in the related field is required for this position.
Preferably Non-Executives specializing in Food/Beverage/Restaurant Service or equivalent.
Full-Time position(s) available.
Non- Halal Korean Restaurant : Sell Pork & Alchohol