Job Descriptions
- Report to and support the Sous Chef / Senior Chef de Parties in their duties in running the kitchen
- Ensure that all food items are prepared and served with outstanding quality and presentation, adhering to the recipe, process and presentation standards provided by the Company at all times
- Ensure kitchen operates in a timely manner that meets the Company's quality standards
- Ensure kitchen practices good control on food portions, minimizing food wastage and spoilage
- Prepare all menu items in the designated food preparation section provided to you by the Company
- Ensure that the kitchen and equipment are always clean, organized and sanitized and the kitchen teams meet all stipulated regulations including sanitary and food safety guidelines
- Take charge of kitchen opening, closing and other side duties
- Keep the workstation and kitchen equipment clean, organized and sanitized
Job Requirements
- Min 3 years experience in hot and cold side kitchens
- Experience in Japanese or Western cuisine preferred
Benefits
- $300 yearly allowance for medical and wellness (after probation)
- 13mth Bonus issued in 0.5mth (Jul) + 0.5mth (Jan)
Working hours
- 5 days work week/44 hours
