Commis/Chef de Partie
Roles & Responsibilities
Job Description
- Pick and pack items based on the order sheet received
- Working effectively with kitchen team, and complying with company procedures and food safety policies.
- Preparing workstation with required ingredients and equipment, and keeping station sanitary and organised throughout shift.
- Basic cooking responsibilities.
- Ensuring ingredients are tagged, date-labelled, covered, stored and rotated effectively.
- Overseeing food levels and restocking items on time.
- Supervised the preparation of production schedules, preparation and assembly of meat product.
- Following established recipes to prepare menu items.
- Following guidelines to ensure correct serving temperatures and adequate portion control.
- Able to fill in any area of kitchen at any time.
- Keeping utensils and equipment clean and sanitary
- Establishing stock levels at end of shift and capturing information on standardised stock sheets.
- Removing trash and clearing storage bins.
- Maintains production books, recipe development, food production procedure guidelines, and general
- Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
- Able to handle heavy duty machinery
- Available to work shifts and extended hours.
- Other duties as and when assigned by Manager
Requirement
- Minimum Diploma / GCE O or N Levels
- Basic food hygiene certificate
- Diploma, or certification in Culinary Arts is advantageous
- Minimum 1-3 years of relevant experience
- Good knowledge in food products and is familiar with the food service environment
- Familiar with food handling and handling process
- Good knowledge of food hygiene law
- Hands-on execution, able to meet deadline and work under pressure
- 5.5 days work week
- ONLY SINGAPOREANS AND PR NEED TO APPLY
