Principal responsibilities:
· Assist Chef in managing daily kitchen operations to ensure smooth and efficient service.
· In the absence of the chef, replace the chef to lead the team, maintain high standards and consistency of cooking quality.
· Proficiency in the handling and cooking of fresh seafood to ensure that customers are provided with the highest quality dishes.
· Good at making traditional Chinese cooking fried to ensure the taste of the dish.
· Responsible for food preparation, cooking and presentation, ensuring compliance with the stall standards.
· Train and direct junior staff in the kitchen to ensure that tasks are effectively completed.
· Ensure that food hygiene and safety norms are always complied with.
· Manage inventory, kitchen materials and assist in ordering.
Requirements:
· Have at least 4 years of relevant work experience, with deputy chef or similar kitchen management experience.
· Proficient in traditional Chinese cooking and/or live seafood.
· Familiar with cooking technology, especially the processing and cooking of living seafood.
· Hold a valid Singapore food hygiene certificate.
· Can read and write simple English / Chinese to liaise with PRC and Indian colleagues.
· Able to work in a fast-paced environment and manage multiple tasks.
· Must live in Singapore and be able to work 6 days per week, can work on weekends, public holidays and long hours.
· Have a positive working attitude, teamwork spirit and good communication skills.
主要职责：
- 协助主厨管理日常厨房运营，确保顺畅、高效的服务。
- 在主厨缺席时，代替主厨带领团队，保持高标准和一致性的烹饪质量。
- 精通新鲜海鲜的处理和烹饪，确保为顾客提供最优质的菜品。
- 擅长制作传统中式煮炒，确保菜品口味地道。
- 负责食品的准备、烹饪和呈现，确保符合摊位的标准。
- 培训和指导厨房的初级员工，确保任务有效完成。
- 确保始终遵守食品卫生和安全规范。
- 管理库存、厨房物资及协助订货。
职位要求：
- 至少有4年相关工作经验，具备副厨师长或类似厨房管理经验。
- 精通传统中式煮炒的制作。
- 熟悉烹饪技术，特别是活海鲜的处理和烹饪。
- 持有有效的新加坡食品卫生证书。
- • 能读写简单的英文/中文，以便与中国和印度同事联络。
- 能够在快节奏的环境中工作，管理多个任务。
- 必须居住在新加坡，并能每周工作6天，可以在周末、公共假期和长时间工作.
- 具备积极的工作态度、团队合作精神和良好的沟通能力。
