Western Chef (Pork Free)

Prepare and cook Western dishes according to recipes and outlet standards.

Innovate and develop new Western menu items based on market trends and customer feedback.

Ensure food portions, quality, and presentation meet company expectations.

Monitor and maintain food freshness and stock rotation.

Supervise kitchen team to ensure smooth daily operations.

Ensure kitchen cleanliness, proper equipment usage, and compliance with food safety regulations.

Assist in daily mise en place and ensure timely food service during operating hours.

Monitor wastage and control food cost effectively.

3. Inventory & Purchasing

Coordinate with Purchasing Department for ingredient orders based on menu needs.

Maintain accurate stock levels and minimize spoilage.

Check quality and quantity of incoming ingredients.

4. Team Management & Training

Train and guide junior kitchen staff on cooking techniques, hygiene, and efficiency.

Delegate tasks effectively to ensure balanced workload.

Support a positive and disciplined kitchen environment.

5. Quality & Hygiene Control

Enforce strict hygiene and sanitation standards in the kitchen area.

Ensure compliance with local health and safety regulations.

Conduct regular cleaning and equipment maintenance checks.

Requirements

Diploma or Certificate in Culinary Arts or equivalent.

Minimum 3–5 years of experience in Western cuisine.

Strong knowledge of Western cooking techniques and presentation styles.

Excellent leadership, teamwork, and time management skills.

Able to work under pressure and adapt to fast-paced F&B operations.

Flexibility to work on weekends, public holidays, and shifts.

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