Roles & Responsibillities
Working Days: 4 days off per month
Working hours : 11am - 11pm (10 hours per day, 2 hours break)
Job Duties:
- Overall in charge of kitchen operations
- Procurement, selection, inspection and preparation of ingredients
- Cut various meats and vegetables as per established specification
- Track inventory stock in kitchen and conduct daily order
- Cleans food preparation areas as determined by law and company policy
- Prepares food to the specifications of the client
- Prepares food before the arrival of guests
- Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
- Manage other employees in kitchen
- Acts as liaison to front-of-house employees to ensure proper food service temperature
- Seasons food according to recipes or company needs
- Orders ingredients and spices as needed
- Operates various kitchen appliance such as a blender, oven, grill
- Portions, arranges, and garnishes food based on client preference
- Direct and lead the food assembly process
- Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment
Job Requirements
- At least 5 years' experience in western cuisine
- Good experience in western cuisine kitchen operation
- Knowledge of good hygiene practices
- Willing to work long hours and OT when required
- Understand western spices well
