Job Description:
Work closely with the Head Chef to help in the menu preparation together with the Kitchen team:
- Follow the Sous Chef / Head Chef's guidance on kitchen operations
- Prep required ingredients and sauces
- Check, monitor, and ensure adequate supply at the cooking stations
- Prepare specific food items and stock up required fresh produce for the day's usage
- Adhere to strict hygiene standards and good food handling practices at all times
- Be responsible for stock rotation by ensuring the freshness of ingredients to be used
- Practice proper inventory management through the safeguarding of stock-taking and ordering of supplies
- Any other skill-development or ad-hoc task as assigned
Job Requirements:
- Minimum 1 year of related experience in a Food & Beverage (F&B) establishment
*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow, and develop as we have a long and positive track record of developing our Commis Chefs and CDPs into Junior Sous Chefs and Sous Chefs
- A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)
*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification
- Able to work under pressure in a fast-paced, yet fun environment
- Great communication skills with positive, interpersonal skills
- A team player with a good sense of job responsibility and a keen eye for details
- Honest willingness to learn and grow with the Company
