Job Description:

  • Facilitate effective communication and engagement at the workplace.
  • Apply food safety management systems for foodservice establishments.
  • Conduct food and beverage hygiene audit.
  • Demonstrate advanced dry heat cooking techniques.
  • Demonstrate sous-vide method.
  • Establish relationships for customer confidence.
  • Facilitate effective work teams.
  • Grind wet flour.
  • Identify meat and its fabrication and utilization in culinary.
  • Identify seafood and its fabrication and utilization in culinary.
  • Maintain workplace safety and health policies and procedures.
  • Manage productivity improvement.
  • Solve problems and make decisions at the supervisory level.
  • Supervise food production.
  • Supervise quality procedures.
  • Understand Asian food culture and techniques.
  • Understand nutritional knowledge and dietary requirements.

Additional Information

Career LevelNon-ExecutiveQualificationHigher Secondary/Pre-U/’A’ Level, Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate DiplomaYears of Experience1 yearJob TypeFull-TimeJob SpecializationsHotel/Restaurant, Food/Beverage/Restaurant

Company Overview

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Additional Company Information

Registration No.199904130NCompany Size1 – 50 Employees

IndustryHuman Resources Management / Consulting


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