Food Preparation: Executes recipes, cooks dishes, and ensures consistent taste and presentation.Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.Team Leadership: Trains and supervises Demi Chefs and Commis Chefs.Inventory: Manages ingredients and kitchen equipment. Strong leadership, teamwork, and communication skills.Adaptability and precision in fast-paced environments.RequirementsExperience: Expertise in various Asian cooking techniques.Experience in hotels/restaurants, often with a culinary degree.Education: High school diploma and Vocational certificate.
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