Candidate must possess at least a Primary/Secondary School/SPM/"O" Level, Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma, any field.
Understanding of various cooking methods, ingredients, equipment and procedures.
Ability to follow all sanitation procedures.
Preferably Non-Executives.
Able to work in shifts, weekends, and public holidays.
Flexibility in work hours.
Handle and store ingredients and food.
Maintain food safety and sanitation standards.
Ensure ingredients and final products are fresh.
Follow recipes, including measuring, weighing and mixing ingredients.
Present, garnish and arrange final dishes.
Maintain a clean and safe work area, including handling utensils, equipment and dishes.