9.5 working hours (include 45 mins of unpaid break)
Monthly salary is calculated based on 5 days work week, S$14/hour (Monday-Thursday) and S$15/hour (Friday-Sunday) rate for full month.
WHAT'S THE JOB
Prepare food in accordance with portion and quality standards specified in recipes of all day dining restaurant operation under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures
YOUR DAY-TO-DAY
- Adhere HACCP policies and procedures within the hotel
- Maintain cleanliness and hygiene of your work stations and maintenance of equipments
- Communicate with team member of hazardous situation and notify supervisors of potiential dangers
- Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
- Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
- Adhere hotel brand standards
- Establish and maintain effective employee working relationships
- Attend and participates in all kitchen briefings and meetings
- Attend and participate in training sessions as scheduled
- Communicate politely and display courtesy to guests and internal customers
WHAT WE NEED FROM YOU
- Diploma / Vocational certificate in Culinary Skills or related field
- No experience or with 1 year related experience in full service restaurants/ local or international hotels in high volume kitchen
- Preferred cuisine knowledge of Western European / Italian
- Commitment to work rotating shifts, weekends and public holidays
- Great communication skills
- Oral and written fluency in English
- Valid Food Hygiene/ Food Handler certificate as required by local government
- Humble and willing to learn new things, able to accept feedback and criticism
- Able to multi-tasks and ability to handle stressful situations
- Proficient in Excel and Microsoft word (optional)
- Look smart – wear your uniform with pride
