Job description
Food Preparation & Production Take ownership of a specific section (e.g., saucier, entremetier, pastry, or garde manger) and ensure all mise en place is prepared to the highest standard. Execute recipes accurately, ensuring consistency in taste, texture, and presentation. Assist in hot and cold food production for a la carte, buffet, and plated services.
Maintain portion control and monitor food quality to meet internal and customer standards. Kitchen Operations Ensure cleanliness, order, and hygiene of the assigned station always. Follow HACCP guidelines and kitchen safety standards during all food preparation and storage. Support smooth kitchen workflow during peak service hours by staying organized and responsive.
Assist in stock control, stock rotation, and inventory checks as required. Event & Function Support Contribute to the preparation and execution of large-scale functions (up to 300 pax). Support special event menus by following briefed plating styles and dietary requirements. Teamwork & Communication Collaborate effectively with other chefs and kitchen staff to meet service targets.
Communicates kitchen needs, issues, or concerns promptly to the Chef de Partie or Head Chef. Mentor junior staff where necessary and uphold a positive team spirit. Continuous Improvement Accept feedback and actively participate in training to develop new culinary skills. Propose ideas to minimize waste and improve kitchen efficiency.
Requirements
Education
and Certification Diploma or Certificate in Culinary Arts from a recognized institution HACCP certification or equivalent in food safety and hygiene Basic knowledge of First Aid and Fire Safety is an added advantage Professional Experience 3–4 years in a professional kitchen (a la carte restaurant or hotel) At least 1 year in a similar role or a strong Commis ready to step up Experience with large-scale functions (up to 300 pax) Comfortable with high-volume prep, mise en place, and pressure service Core Competencies Skilled in at least one section: saucier, entremetier, pastry, or garde manger Strong mise en place and station management Precise execution of recipes and plating Solid knife skills, portion control, and cooking techniques Experience with buffets, plated service, and set event menus Understanding of kitchen workflow during peak periods Familiar with stock rotation, inventory, and minimizing wastage Competent in both hot and cold kitchen production Personal Traits Responsible, reliable and able to work independently Communicates effectively and collaborates with the team High attention to detail and commitment to food quality Remains calm and adaptable under pressure Receptive to feedback and continuous improvement