Chefs

Key Roles & Responsibilities

Food Preparation & Cooking:

Prepare meals according to standardized recipes and menu specifications.

Cook a variety of dishes including appetizers, main courses, and sides for both club and restaurant patrons.

Ensure all meals are served hot, fresh, and well-presented.

Section Responsibility:

Take charge of a specific kitchen section (e.g., grill, fryer, salad, pastry) as assigned.

Ensure all mise en place (prep work) is completed ahead of service time.

Maintain readiness during peak service periods and events.

Kitchen Hygiene & Safety:

Adhere to proper food handling, storage, and sanitation practices.

Keep cooking areas clean, sanitized, and organized at all times.

Ensure that kitchen tools and equipment are cleaned and stored properly.

Inventory & Waste Management:

Assist in checking and storing deliveries of fresh produce and kitchen supplies.

Monitor portion control to minimize food waste.

Report any spoilage, shortage, or equipment malfunction to the Head Chef.

Team Collaboration:

Work closely with the Head Chef, cooks, and service staff to ensure coordinated food service.

Support colleagues during busy shifts or when switching between the restaurant and club service.

Be flexible to assist with banquet setups, buffets, or themed club nights.

Compliance & Consistency:

Follow recipes, plating standards, and dietary requirements strictly.

Maintain consistency in taste, texture, and presentation of all dishes.

Stay updated with health and safety regulations and company kitchen standards.

Requirements

Experience as a cook or chef in a club, restaurant, or hotel kitchen.

Knowledge of a variety of local and international cuisines.

Ability to work quickly and efficiently in a high-pressure environment.

Good communication and time-management skills.

Culinary certification or training is an added advantage.

Industries:Hospitality

Function: Others