Description
- Prepare and chop the raw food material into the standardised sizes
- Measure and divide the ingredients into the right serving sizes for next-step processing
- Assist the executive chef or sous chef in sauce production
- Responsible for topping the dishes with the right sauces
- Form 3 or above
- Participated in restaurant production-related training courses
- Minimum 3-years experience in the capacity of restaurant chef or cook
- Well versed in operation and production procedures of a restaurant kitchen
- Responsible and with a strong team spirit
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