Job Responsibilities:
- Report to head chef and has to manage a small culinary team
- Responsible in handling day-to-day operations and overseeing mise-en-place
- Handles ordering of food for savory menu items
- Assist supervisor in developing interesting and exciting menu items that is in line with our concept
- Assist in plating up special event meals as assigned
- Monitor the supply of food items and review wastage for appropriate adjustment in future preparation
- Supervise and monitor the consistency of food standards in kitchen
- Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
- Proficient in the use of software system to input ingredients usage/ wastage and ordering
- Prepare and execute with finesse all menu items during service
- Any other ad-hoc duties assigned
Job Requirements:
- Must be able to communicate well with team members
- With minimum of 5 years of relevant experience
- Able to report on food wastages and know basic costing of food ingredients for the menu
- Must be able to supervise and coordinate the culinary station unassisted
- Must be passionate about western cuisine
- Able to work weekends and public holidays
- Prefers to hold a recognised Basic food hygiene certification
