Job Responsibilities:
- Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
- Supporting the daily activities of the back-of house kitchen
- Prepare ingredients by chopping, slice, mince food ingredients. Basic Knowledge on raw meat, seafood handling.
- Follow instructions and SOP given and food ingredient handlings, minimize food waste daily.
- Check Inventory from time to time.
- Mise en place daily work stations and ready for service
- Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
- Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
- Perform any other ad-hoc duties assigned by the Management
- 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:
- With minimum of 4 years of relevant experience
- Must be able to communicate well with team members
- Able to report on food wastages and know basic costing of food ingredients for the menu
- Able to work weekends and public holidays
- Prefers to hold a recognized Basic food hygienic certification.
- Food safety and hygiene practice in food handling
