Japanese Demi Chef

Responsibilities

• Assists the Outlet Head Chef and other kitchen staff in food production.
• Assists the Outlet Head Chef to maintain high cuisine standards for functions, clients, and delegates.
• Assists the Outlet Head Chef to produce different foods, like Western food, Asian food, Japanese food and canapés.
• Assists the Outlet Head Chef to ensure that the food is prepared and served to the clients on time.
• Assists the Outlet Head Chef to ensure that the health, safety and hygiene standards are upheld in the kitchen.
• Assists the Outlet Head Chef in the development of menus.
• Assists the Outlet Head Chef in making requisitions for food items.
• Perform other duties as assigned by the Outlet Head Chef.

Requirements

• Possesses at least SPM/STPM/O-Level, Professional Certificate/Diploma in Hospitality/Tourism/Hotel Management/Culinary or equivalent.
• Possess at least two (2) years’ experience in related field.
• Possess knowledge in food handling and environmental sanitation standards.
• Attended the Food Handler Course.
• Possess good command in English (proficient in other languages is an added advantage).
• Able to work under pressure.
• Able to work well in a team and in a diverse work environment.
• Have a well-groomed, pleasant, and professional appearance.
• A detail, people and customer-oriented individual.
• A motivator and self-starter individual.
• A team builder that displays initiative and creativity.
• Able to work on weekends and shifts (if required).