Responsibilities:
- Produce all menu items according to established standards to meet customer expectations.
- Adhere strictly to recipes and guidelines outlined in the standard performance manual.
- Maintain a high standard of hygiene and follow health and safety protocols.
- Report any equipment failure or hazards promptly to the Executive Chef or senior staff.
- Implement strict control measures to minimize food waste.
- Report any instances of waste following correct procedures.
- Manage stock rotation to ensure the use of food products before the best before date.
- Adhere to portion control guidelines to manage costs effectively.
- Uphold the highest standards of food production and presentation.
- Ensure consistency with recipes to deliver an exceptional dining experience.
- Clean and sanitize work surfaces, refrigeration units, and storage areas before the end of each shift.
- Maintain a clean and organized kitchen environment.
- Participate in the monthly physical stocktake of the restaurant, including plates and utensils.
Requirements:
- Minimum of 5 years of relevant experience in a similar role.
- Availability to work six days a week.
- Hardworking individual with excellent teamwork skills.
- Possess a valid and recognized Food Safety Certification in accordance with Singaporean regulations.
