Chinese Chef

Responsibilities
1. Prepare employee breakfast, lunch and dinner.
2. Manage all phases of kitchen operations including food selection, preparation and menu planning.
3. Responsible for producing high-quality food at a cost and level that meets management objectives.
4. Establish working methods and cooking standards to maintain high quality food.
5. Develop new cooking methods to improve cooking.
6. Keep workstations, tableware, utensils, equipment and materials neatly arranged and kept clean and hygienic.

Requirements
1.Have relevant work experience in the catering industry.
2. Understand food safety and hygiene regulations.
3. Learn about various cooking techniques and ingredients.
4. Good communication (Mandarin-to communicate with China colleagues), Malay and English.
5. Be creative and adapt to changing menu and staff preferences.
6. Option to cook from home and deliver to factory.