Food Preparation & Cooking: Prepare raw ingredients, chop, marinate, and cook catering dishes according to standard recipes and instructions from the Head Chef or Sous Chef.
Perform various HR and administrative support tasks, including stationery and uniform coordination, data entry, filing, scheduling, and general record management.
Preparation of Bill of Quantities for Tenders. Responsible in preparation and calculation of projects costing, feasibility study and project cash flows.