COMPANY DESCRIPTION
RESPONSIBILITIES
Responsibility:
- Assist Sous Chef/ Junior Sous Chef with the kitchen work.
- Preparation and cooking food according to assigned menus.
- Sorting, storing and distributing ingredients.
- Ensure high standard of cleanliness and hygiene maintained in the kitchen at all times.
- Conduct pre-cooking checks on raw materials.
- To ensure all raw materials are labelled and dated
- Wash fruits and make cordial drinks
- Able to recognize what are the control forms
- Provide quality service during serving
- Collect food sample
- Operate / record a hot holding cabinet and food warmers
- Ensure daily operations is aligned to all company policies, procedures and maximum standards
- Ensures daily cooking procedures are in accordance with SOP
- Prepare basic, washing, peeling, chopping and cutting raw items
- Handles all equipment and utensils the proper way and ''clean as you go''.
- Any other job duties as assigned by the superior.
QUALIFICATIONSKnowledge, Skills & Abilities Required:
Minimum 1 year of working experience in kitchen
Applicants without experience will be provided with culinary training (OJT)
Please note that your application will be sent to and reviewed by the direct employer - NTUC Foodfare
