Chef

To be able to do North and south indian food . Able to follow company SOP. To keep up with cleanliness and hygenie measures. Basic knowledge of safety measures. Any other ad hoc duties specified by the Restaurant Manager or Supervisor Ensure great presentation by dressing dishes before they are served Keep a sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check quality of ingredients Monitor stock and place orders when there are shortages, when needed. Adhere company rules. Able to work well in a team, Team player. Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene) Staff meal provided. Break included. Working Days : 5.5 Days, 1.5 days off. Working hours : 10 hours per day.