Experience
- 5 to 6 years
- The applicants should have experience in the following business area(s): Garments, Textile, Hotel, Agro based firms (incl. Agro Processing/Seed/GM), Fast Food Shop, Agro based Startup
Education
- Diploma
- Bachelor/Honors
Diploma/Graduate Certificate in Culinary Arts, Hotel Management, or a related field preferred.
Relevant professional culinary training./Degree
Food safety/hygiene certification is an advantage.
Requirements
- 5 to 6 years
- The applicants should have experience in the following business area(s): Garments, Textile, Hotel, Agro based firms (incl. Agro Processing/Seed/GM), Fast Food Shop, Agro based Startup
Skills Required
Additional Requirements
Strong cooking and food-preparation skills
Knowledge of international/local cuisines
Menu and recipe development
Food presentation and plating
Food safety and hygiene
Portion and cost control
Inventory management
Time management
Teamwork and communication
Experience:
5–6 years of relevant professional experience.
Experience in restaurant, hotel, catering, or commercial food production preferred.
Responsibilities & Context
Job Description:
Prepare and cook food according to approved recipes, specifications, and presentation standards.
Maintain consistency in taste, portion size, quality, and appearance.
Ensure proper preparation of ingredients and mise-en place before service.
Develop and suggest new dishes, recipes, and menu ideas.
Maintain appropriate cooking methods, temperatures, and holding standards.
Follow food safety, hygiene, sanitation, and HACCP procedures.
Ensure proper storage, labeling, dating, and rotation of ingredients.
Monitor food quality and freshness throughout preparation and service.
Minimize cross-contamination and food wastage.
Maintain a clean, organized, and safe kitchen environment.
Support food-cost reduction initiatives without compromising quality.
Work effectively with chefs, kitchen assistants, service teams, and management. Guide junior chefs and kitchen staff when required.
Support training and development of culinary team members.
Maintain professional behavior, discipline, and teamwork in the kitchen.
Participate in menu planning and recipe development.
Conduct trials and tastings for new products.
Provide recommendations on ingredients, recipes, presentation, and portion sizes.
Help maintain recipe cards, preparation standards, and product specifications.