Job Description:
- Ensure that the kitchen runs in compliance with NEA, HACCP, HALMQ and other Government authority’s regulations.
- Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.
- Ensure smooth operations and allocations of duties within the kitchen.
- Cooking and preparing high quality dishes of Peranakan / Nyonya Cuisine.
- Prepare customers’ orders according to standard recipes and procedures.
- Monitor inventory level to ensure sufficient inventory for kitchen operations.
- Exercise cost controls by ensuring accurate portioning of food items, minimizing wastage and proper inventory control.
- Ensure proper use and maintenance of kitchen equipment.
- Ensure all kitchen staff's compliance with the organization’s Workplace Safety and Health (WSH) policies and procedures.
- Assist to plan kitchen staff schedules based on operational needs.
- Assist to provide on-the-job training and performance evaluation to kitchen staffs.
- Enforce discipline and ensure proper conduct of all kitchen staffs.
- To undertake any other duties and responsibilities that assigned by the management.
Requirements:
- Study in the related field
- Have at least 3 -5 years of experience working in the BUFFET food-service industry in a CHEF supervisory/managerial role (hotel workingenvironment preferred)
- Able to lead by example, train and retain staff.
- Must be able to work a flexible schedule including shifts, weekends and public holidays
- Have apositive attitude;
- Able to create a warm and friendly atmosphere with a high level ofenergy and spirit
JK Tan (R1875280)
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