Job Highlights:
- 5 mins away from MRT
- 5 days work week
Responsibilities:
- Assist Sous Chef
- Run the kitchen at a high quality whilst maintaining acceptable food cost
- Track, record, and maintain inventory stock including foods and kitchen supplies
- Establish controls to minimise food waste
- Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
Requirements:
- Minimum 3-4 years of relevant experience in managing kitchen in a hotel/western restaurant
- Diploma in Food Preparation and Culinary Arts
- Familiar with Food & Beverage trends, meticulous with a flair for menu creation
- Strong leadership skills and a team player with good interpersonal skills
- Possess a valid food hygiene cert
- Possess a Statement of Attainment / Certificate of FSMS
- Able to multitask and work efficiently under pressure
