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$1,680 - $4130 / Month


3 Years experience

Permanent, Full-Time

About this Role:
  • Responsible for all the work of the chopping work, familiar with all the work flow of the kitchen.
  • Cutting and marinate higher-priced cooking ingredients.
  • Ordering of ingredients, inspecting, and accepting purchased ingredients.
  • Responsible of preparing and processing raw ingredients, cooked food and cold dishes.
  • Responsible for the storage and use of cooking ingredients in storage space and refrigerators.
  • Coordinate with head chef to prepare the banquet menu and snack menu.
  • Coordinate with Restaurant Manager to check on inventories, delivery ,accounts and calculation of the food costs.
  • Supervise the work of a chopper, monitor the dosage and the quality of ingredients use.
  • Supervise that the staffs strictly follow the procedures and regularly inspect and maintain the facilities and equipment. Check gas switch, burner, fire equipment, fire prevention work
  • Complete the work that is assigned by the Executive Chef/Head Chef 

• Must have at least 1 – 3 years of experience in traditional Cantonese/Teochew cuisine
• Good attitude, proactive and reliable
• Team work and passionate
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• To communicate regarding the tasks and job responsibility