Chef

Task & Responsibilities

The ideal candidate will be responsible for:

1. Stock Ordering: Source and order authentic ingredients, spices, and specialty items as needed. Manage the ordering and inventory of Southeast Asian ingredients and kitchen supplies, maintaining optimal inventory levels. Monitor inventory and control food costs through efficient stock management.
2. Sauce and Paste Creation: Develop and prepare authentic sauces and pastes integral to Malaysian, Thai, and other Asian cuisines dishes, ensuring rich and unique flavors.
3. Deboning: Skillfully debone chicken, ensuring meat is prepared to the highest standards for various dishes.
4. Roasting and Steaming: Prepare, roast, and steam chicken to perfection, ensuring tenderness and flavor.
5. Menu Development: Design and innovate new dishes for our Asian fusion menu, incorporating specialty ingredients.
6. Quality Control: Monitor the quality of dishes at all stages of preparation and presentation.
7. Food Safety: Implement and enforce food safety procedures, maintaining high standards of hygiene and cleanliness in the kitchen.
8. Kitchen Management: Oversee kitchen operations, manage kitchen staff, and provide training to ensure high standards of food preparation.