Chef

Roles & Responsibillities Working Days: 4 days off per month Working hours : 11am - 11pm (10 hours per day, 2 hours break) Job Duties: Overall in charge of kitchen operations Procurement, selection, inspection and preparation of ingredients Cut various meats and vegetables as per established specification Track inventory stock in kitchen and conduct daily order Cleans food preparation areas as determined by law and company policy Prepares food to the specifications of the client Prepares food before the arrival of guests Makes adjustments to food items to accommodate guests with allergies or specific diet concerns Manage other employees in kitchen Acts as liaison to front-of-house employees to ensure proper food service temperature Seasons food according to recipes or company needs Orders ingredients and spices as needed Operates various kitchen appliance such as a blender, oven, grill Portions, arranges, and garnishes food based on client preference Direct and lead the food assembly process Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment Job Requirements At least 5 years' experience in western cuisine Good experience in western cuisine kitchen operation Knowledge of good hygiene practices Willing to work long hours and OT when required Understand western spices well