Chef

Responsibilities

• Cook daily meals for employees according to the menu plan.
• Ensure food is prepared in a clean, safe, and hygienic manner.
• Maintain consistent food quality, taste, and portion control.
• Follow company health, safety, and food hygiene standards.
• Manage food ingredients, including checking freshness and proper storage.
• Assist in planning simple, nutritious, and cost‑effective menus.
• Monitor stock levels and inform supervisors when supplies are low.
• Keep kitchen equipment clean and in good working condition.
• Minimize food waste and ensure efficient use of ingredients.

Qualifications

• Minimum SPM or higher with 1 or 2 years of experience is encouraged to apply.
• Willing to work in a 12-hour rotating shift and weekends.