Roles & Responsibility
• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard
Skills & requirements
• With at least 1 years of kitchen experience
• Excellent knowledge of ingredients
• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Positive attitude and good communication skills
• Meticulous, keen attention to detail and creativity.
Other job details
• 5 day work week
• Medical claim system
• 14 days of annual leave (upon completion of probation period, prorated)
• Individual welfare fund (upon completion of probation period, prorated)
Salary: up to $2,800
Work location: Central Kitchen in Tai Seng
Work hours: 5 day work week. 9am to 7pm.
