JOB RESPONSIBILITIES:
- Prepares, arranges and serves all food according to the standard set by the Executive Chef Preparation, cut, cook and arrange of food as required.
- Coordinates activities of cooks, pantry maids and kitchen helpers to ensure an efficient and smooth food service.
- Controls cost by minimizing spoilage, waste and exercising portion controls.
- Handles machines, furniture, equipment and utensils the proper way and clean them after use.
- Attends training classes, staff meeting and make suggestions for improvement.
- Assists in the training of kitchen personnel as instructed by the Sous Chef.
- Follows established procedure and performs special duties as may be assigned by his Supervisors.
- Responsible for presentation, taste and timeliness of sections production.
- Creates distinctive dishes and present them to Management for approval to incorporate such dishes into the regular menu.
- To train staff on the preparation and cooking of Western cuisine.
- To ensure compliance of hygiene standards.
JOB REQUIREMENTS:
- Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
- Good command of English in both written and spoken as need to liaise with English speaking clients.
- At least 5 Year(s) of working experience in the related field is required for this position.
- Required Skill(s): Food Preparation, compliance on kitchen hygiene standards
- Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
- Candidates that require work passes need not apply.
- Singaporeans only.
