Prepare foods to the specifications of the client

Prepares food before the arrival of guests

Makes adjustments to food items to accommodate guests with allergies or specific diet concerns

Manages other employees in the kitchen

Acts as liaison to front-of-house employees to ensure proper food service temperature

Seasons food according to recipes or company needs

Orders ingredients and spices as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

Job Responsibilities:

1. Pleases customers by providing a pleasant dining experience.

2. Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

3. Executes cold food production in accordance with standards of plating guide specifications.

4. Adheres to proper food handling, sanitation, and safety procedures.

Requirements:

1. Minimum one (1) years of cooking experienced include food preparation

2. Current food handler certification

James Cook University (JCU) has commenced a comprehensive global search for their next Deputy Vice Chancellor, Singapore (DVCS). The DVCS is the executive leader of the Singapore campus and is responsible for strategic and operational performance outcomes in line with the corporate strategy of creating a brighter future for life in the Tropics and beyond, through education and research that makes a difference locally, and globally.

The Singapore campus of JCU was established in 2003 and offers a broad range of degree level programs including Higher Degree by Research. JCU has experienced strong growth in Singapore over the last five years and our students come from at least 40 different countries.

We are now seeking a Deputy Vice Chancellor to lead the University’s activities in Singapore. Reporting to the Vice Chancellor and President, the Deputy Vice Chancellor Singapore will support the effective operation of the campus as an integral part of the University and ensure the continued development of JCU in Singapore consistent with the mission and strategy of the University.

For this crucial appointment JCU is seeking a highly accomplished professional with a deep understanding of higher education leadership and the ability to develop an environment that allows staff and students to thrive. The DVCS will possess the strategic insight to understand the key areas of focus for JCUS into the future and the investment needed to develop the institution. They will also bring the mix of selfless collegiality and institutional perspective essential for a member of the University Executive reporting to the Vice Chancellor, working with colleagues at all levels across the institution and extensively role modelling the values of authenticity, excellence, integrity and respect.

• Prepares orders according to the recipe and ensures that portioning is correct.
• Prepares all raw cooking materials and other required products.
• Prepares thorough mis-en-place as featured for the menu.
• Stores all raw food materials according to the standards.
• Works closely with the Leading Cook & Chef De Partie.
• Ensures that all hygiene standards are observed when preparing the food materials.
• To follow and enforce all Hotel’s rules and regulations at all times.
• Ensure that the department’s rules and regulations are observed at all times.
• Maintain personal grooming and hygiene standards.
• Provides functional assistance and direction to the kitchen daily operations.

Requirements

• A positive attitude
• Strong Team player
• Chinese cuisine experience
• Well organized and fast learner
• Willing to learn new things
• Strong time management and Good customer service skills
• Can work with volume & under pressure
• Has passion for hospitality and likes to work in a hotel environment
• Detailed person with commitment to the Job
• Accor hotels provide internal training for the right person with the right attitude.

Interested applicants are to send their resume to Executive Chef --- [email protected] and HR --- [email protected]

Job Description

- Prepare, cook and plate food according to SOP

- Maintain consistency of food quality and safety

- Responsible for reviewing kitchen inventory and estimating what foods are needed

- Ensure cleanliness and hygiene in food preparation and the kitchen

- Store food items in a safe and orderly manner

Requirement:

At least 2 years of experience as a Cook

Able to commit 6 days of work per week

Able to work at weekends and PHs

Multi tasking

Able to work in a fast-paced environment

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients