Chef in Catering Institutional

Qualification

1. Minimum of 2 years experience in Catering Institutional for big companies / offshore / cruise
2. Able to handle production of large order (100-2000 meal in 1 batch).
3. Able to work under high pressure environment
4. Minimum Diploma (D3) from Food & Beverages major or equivalent
5. Has knowledge of all food items regarding ingredients, cooking techniques and preparation
6. Good understanding of HACCP standards and its implementation
7. Excellent communication, good teamwork, solid service-oriented attitude

Key Responsibilites

1. Set the standards for food production (recipe and cost calculation) in line with the F&B objectives of the catering
2. Manage the preparation and presentation of food products to always ensure quality and consistency
3. To respect and ensure the respect of all property to minimize wastage and/or breakage of any equipment and supplies