Job Responsibilities include, but not limited to:
- To ensure mise- en place is prepared fresh for each service, standard set by the Sous Chef
- All food items are correctly stored in daily working station used in rotation with a minimum wastage.
- Communicate with Chef and Sous Chef to ensure that all promotions and new menus are completed to the agreed standard.
- Consistent preparation and presentation of all dishes which complies to the recipe manual in section as designated by Sous Chef and Executive Chef
- Check the kitchen cleanliness and storage for hygiene purpose
- Check event order on daily basis
- Prepare buffet, set lunch & dinner for function & Daily routine
- Check & monitor the whole production and operations
- To ensure creative garnishing of all plates is clearly followed to the specification designated by Executive Chef and Sous Chef.
- To ensure that all dishes are cleanly presented on time for each service with a minimum complaints.
- To order stores for the required daily business and to follow up the correct order in food stock sheets every night to achieve cost and agreed budget.
- To train all trainees in your section according to standard set by the Sous Chef.
- To arrive at work on time according to time sheet, and always be ready for each service.
- Health and safety to comply to Singapore law requirements with minimum complaint.
- Perform all other duties as assigned by supervisors/management.
Benefits
- 5 days work week
- Uniform provided, meal allowance, Bonus + AWS;
- Career Advancement Opportunity
- Fun Working Environment
