Intermediate Chef

Culinary Leadership:

Lead the cooking process and independently produce medium to high-difficulty dishes while ensuring stable taste and superior product quality. Menu Innovation:

Drive the innovation of new dishes and provide guidance to other chefs during the creation process. Reception Management:

Lead the production of private room reception meals and actively collect customer feedback to optimize dishes in a timely manner. Hygiene & Safety:

Regularly inspect the operation status of restaurant equipment and facilities to ensure safety. Environment Maintenance:

Maintain the cleanliness and disinfection of the restaurant environment, kitchenware, and tableware. Hazard Control:

Identify and eliminate safety hazards to ensure safe and orderly progress of all restaurant work. Chef

Location:

Subang Job Responsibilities

Culinary Leadership:

Lead the cooking process and independently produce medium to high-difficulty dishes while ensuring stable taste and superior product quality.

Menu Innovation:

Drive the innovation of new dishes and provide guidance to other chefs during the creation process.

Reception Management:

Lead the production of private room reception meals and actively collect customer feedback to optimize dishes in a timely manner.

Hygiene & Safety:

Regularly inspect the operation status of restaurant equipment and facilities to ensure safety.

Environment Maintenance:

Maintain the cleanliness and disinfection of the restaurant environment, kitchenware, and tableware.

Hazard Control:

Identify and eliminate safety hazards to ensure safe and orderly progress of all restaurant work.

Job Requirements

Experience:

At least 1 year of relevant professional experience.

Technical Proficiency:

Must be proficient in utilizing various cooking techniques.

Education:

No specific degree or major limit required.

Language Skills:

Neither English nor Chinese proficiency is required for this role.

#J-18808-Ljbffr