DUTIES & RESPONSIBILITIES Control and direct the food preparation process and all related activities Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Managing and training kitchen staff Comply with nutrition and hygiene regulations and safety standards Foster a climate of cooperation and respect between co-workers REQUIREMENT ㅣ EDUCATION & EXPERIENCE Min. Certificate/NITEC/Higher NITEC/Diploma in culinary. At least 1 years of proven experience in a similar role (hot/cold kitchen). Exceptional proven ability of kitchen management Able to work well under pressure in a fast-paced environment & in a outlet kitchen (northeast area) Must be able to commit for a min. of 3 to 6 months period Must be able to commit 20 hours per week (4 days, 5 hours per day) BENEFITS Staff Discount Medical Benefits Meal Benefits Leave Benefits