Chef

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 3 year of relevant professional experience.

• Technical Proficiency: Must be proficient in utilizing various cooking techniques.

• Education: High School Minimum