Job Responsibility Prepare, cook and present dishes within individual speciality and scope. Ensure food serving time and quality consistency. Ensure high standards of food hygiene in accordance to the rules of health and safety policies and the Company SOP. Assist the sous chef and F&B Manager to develop new dishes and menus. Coordinates daily tasks with Sous Chef. Operate and maintain all department equipment and reporting of malfunction. Manage and train any demi-chef de parties or commis chef. Ensure personal hygiene and cleanliness at all times. Ensure all chemicals are stocked up properly and filled up with proper handling procedures. Monitoring portion and waste control to maintain profit margins. Ensure stock inventory is at par. Ensure full operational of all kitchen equipment Job Requirements Minimum 2 years of experience in kitchen preparation and cooking. Able to communicate with all level of people. Able to bend, stoop and lift up to 40 pounds. Able to work in standing position for long period of time (9 hours) Knowledge in hygiene and sanitation. Able to work in fast-paced environment Possess own transportation and willing to travel when necessary Job Benefits Medical benefits Dental benefits Free movie passes Comprehensive leave Group Term Life & Personal Accident Insurance Coverage Staff discounts On the Job Training Career growth opportunities Fun recreational activities Show more Show less