Responsible for the daily smooth operations of kitchen and ensures that adequate staffs are as per schedule and prepares and monitors all food productions.

Tasks & Responsibilities

1. Prepares meals in accordance with the portion and quality standards
2. Prepares station set up according to the production chart
3. Assists Sous Chef prepare and control food usage in order to minimize waste, maintains sanitation and hygiene standards in the kitchen
4. Performs opening and closing duties
5. Responsible for the monitoring of commis work performance and take immediate corrective measures if mistakes are made
6. Conducts training for staff to ensure competent level
7. Ensures that employee grooming standard is maintained
8. Handles proper storage of food
9. Prepare garnishes on a daily basis
10. Does portion control on prepared food items
11. Maintains cleanliness of work station
12. Order market list on a daily basis through the Executive Chef
13. Maintains par level on a daily basis
14. Organize refrigeration units are clean and temperature is correct
15. Ensure that chinaware are well stocked up before service
16. Ensures that all buffet set up for Banquet and outlets are set on time and according to standard.


1. To consistently behave in a manner that reflects the Group’s vision and core values with both internal and external stakeholders.
2. To foster teamwork with others by working with all stakeholders in the Group in a cooperative and friendly manner.
3. To regularly up-skill yourself through daily work experience, self-improvement and structured learning.
4. To keep abreast of latest trends involving your specific role as well as the industry that you are involved in.
5. To be fully aware of and be in full compliance with Group’s policies and procedures all times.
6. To be fully aware of and be in full compliance with all laws and regulations that affect your job functions or the industry you are involved in.
7. To exercise reasonable care and caution to ensure that the confidentiality of Company’s documents and all material information in relation to the business is not compromised.
8. To produce timely and accurate reporting of your business and operations under your care to achieve the objectives set by your superior(s).
9. To formulate and execute clear strategies to run the business or operations under your care to achieve the objectives set by your superior(s).


1. Teamwork
2. Customer focus
3. Managing Work
4. Continuous Improvement
5. Integrity
6. Continuous Learning
7. Courage
8. Initiating Action


Candidate must possess at least a Higher Secondary//Professional Certificate, Diploma/ Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Food Technology or equivalent.


At least 2-4 year(s) of working experience in Kitchen

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