Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tanjong Pagar / Maxwell
Salary Range: $2500 - $3200
Requirements
- Diploma or a bachelor’s degree in Culinary Arts
- At least 1 year of working experience in the related field is required
- Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
- Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
- Complete knowledge of the industry’s best practices, hygiene, and safety standards
- Familiarity with pastry preparation techniques and kitchen equipment
- Excellent hygiene standards
- Ability to work at flexible hours and on weekends
Job Description:
To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are always of the highest quality.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
- Guides and trains the subordinates daily to ensure high motivation and economical working environment.
- Assess quality control and adhere to restaurant service standards.
- Carry out any other duties as required by management.
Chin See Min Reg No. : R22107450
The Supreme HR Advisory Pte Ltd EA No. : 14C7279
