Job Responsibilities:
- Report to Junior Sous Chef
- Support the daily activities of the back-of-house kitchen
- Responsible in handling day-to-day operations and overseeing mise en place
- Follow instructions while handlings production and minimise food waste
- Check inventory from time to time
- Practise and follow standard of procedure for every recipe in menu
- Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
- Oversee and ensure kitchen working area are always clean and tidy
- Prepare and execute orders with finesse 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
