Cook (Hot and Cold)

1. Senior Hot Kitchen

Job Description:

Responsible for preparing and cooking dishes in the hot kitchen section.

Ensure food quality, taste consistency, and proper presentation.

Supervise and support commis chefs during kitchen operations.

Maintain cleanliness and organization of the kitchen area.

Ensure all dishes are prepared according to restaurant standards.

Qualifications:

Minimum 2–3 years experience in hot kitchen.

Knowledge of Western or international cuisine is an advantage.

Ability to work efficiently in a fast-paced environment.

Good teamwork and communication skills.

Willing to work in shifts.

2. Commis

Job Description:

Assist chefs with food preparation such as cutting, portioning, and basic cooking tasks.

Prepare ingredients and kitchen tools for daily operations.

Assist in cooking and plating dishes.

Maintain cleanliness and organization of the kitchen and equipment.

Qualifications:

Minimum 1 year experience in a kitchen environment.

Knowledge of cooking techniques and kitchen operations.

Hardworking, disciplined, and willing to learn.

Able to work well in a team.

3. Cold Kitchen

Job Description:

Prepare and present cold dishes such as salads, appetizers, and garnishes.

Ensure food freshness, quality, and presentation standards.

Maintain hygiene and food safety standards in the cold kitchen area.

Assist with ingredient preparation for daily kitchen operations.

Qualifications:

Minimum 1–2 years experience in cold kitchen.

Knowledge of basic food preparation and plating techniques.

Detail-oriented and well organized.

Able to work in a fast-paced kitchen environment.