Role overview

【Key Responsibilities】

Station Management: Set up and stock stations with all necessary supplies (Prep work).

Execution: Prepare dishes in cooperation with the rest of the kitchen staff, ensuring high quality and consistent plating according to our recipes.

Speed & Accuracy: Maintain a fast pace during peak service hours without compromising on food safety or presentation.

Sanitation: Follow strict food hygiene and safety standards (HACCP); keep your station clean and organized at all times.

Teamwork: Communicate effectively with the Sous Chef and FOH staff to ensure a seamless dining experience for our guests.

【What We’re Looking For】

Experience: 3-5 years of experience in a high-volume professional kitchen.

Skills: Strong knife skills and knowledge of various cooking techniques (grilling, sautéing, poaching, etc.).

Reliability: A team player who is punctual, professional, and has a strong work ethic.

Flexibility: Ability to work shifts including evenings, weekends, and holidays.

Certification: Food Handlers Certificate (FoodSafe) is preferred.