1. *Food Preparation and Cooking*:
- Prepare and cook a variety of dishes according to recipes or menu specifications.
- Ensure all food is prepared to the highest quality and safety standards.
2. *Kitchen Management*:
- Organize and manage the kitchen environment to ensure smooth operations.
- Maintain cleanliness and hygiene in all areas of the kitchen.
- Oversee the work of kitchen assistants or junior cooks.
3. *Inventory and Supplies*:
- Monitor stock levels and order ingredients and supplies as needed.
- Manage inventory to minimize waste and control costs.
4. *Menu Planning and Development*:
- Assist in creating and developing new recipes and menu items.
- Adapt and modify recipes to accommodate dietary restrictions and preferences.
5. *Quality Control*:
- Ensure consistency in the taste, presentation, and quality of all dishes served.
- Conduct regular quality checks and taste tests.
6. *Health and Safety Compliance*:
- Follow all health and safety regulations and guidelines.
- Ensure proper storage, handling, and preparation of food to prevent contamination.
7. *Customer Service*:
- Occasionally interact with customers to understand their preferences and feedback.
- Adapt to special requests or dietary needs when necessary.
8. *Team Collaboration*:
- Work closely with other kitchen staff and front-of-house personnel.
- Participate in training and mentoring junior staff members.
9. *Administrative Tasks*:
- Maintain records of food costs, inventory, and supplies.
- Assist with budgeting and financial planning for the kitchen.
Job Types: Full-time, Trial period contract
Contract length: 3 months
Education:

• SMA/SMU/SMK (Preferred)

Experience:

• COOK/COOK HELPER: 1 year (Required)

Language:

• English (Required)