- To prepare, cook and serve a variety of items in accordance with specific menus.
- To assist Sous Chef to develop new dishes and menus.
- To understand food cost concept and how these impact profitability of the restaurant.
- To assist with inventory and managing of supplies and perform quality checks upon delivery of food items.
- To adhere to safety and cleanliness standard in accordance to Singapore Food Agency (SFA).
- To ensure quality control and presentation of all food items.
- To ensure proper handling and storage of all food items in accordance with restaurant standards and regulations.
- To conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu.
- To oversee the implementation of processes and guidelines in Kitchen Operations.
- To train & develop kitchen staff in the preparation of all meals to the highest quality standards.
- To manage quality and level of kitchen inventory.
- To investigate causes and reasons for customer complaints pertaining to food quality.
- Any other duties as assigned by Sous Chef or Outlet Manager, including performing Steward duties.
Requirements
- Minimum possess a Professional Certificate/NITEC.
- At least 2-3 years of relevant work experiences.
- Possess a valid Food and Hygiene Certificate.
- Customer-service oriented personality
- Proactive, friendly and pleasant characteristics
- Able to communicate skills and team player.
- Cheerful and self-motivated with positive working attitude.
- Singaporeans and PR preferred.
Please note that our establishments serve pork.
