Job Descriptions
- Ensure that all food production meets/exceeds standards
- Work effectively with all kitchen team to ensure a high level of service experience
- Exercise cost control in minimizing wastages and spoilage of food products
- To ensure knowledge of the product is maintained and communicated to all relevant personnel
- To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
- To ensure mis en place is completed accordingly
- To report any maintenance issues to the Junior/Sous Chef immediately
- Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
- Follows and adheres to Company policies, processes, and procedures accordingly
- To be flexible and willing to help in the kitchen at busy times if required
- To attend trainings/meetings as and when required
- Ad hoc duties/projects assigned by Supervisor
Job Requirements
- Minimum professional certificate in Culinary Arts
- At least 3 years of relevant working experience
- Able to lead and is a team player
- Good communication and interpersonal skills
- Good Microsoft Office skills
- Able to work in a fast-paced environment
Benefits
- Working in a renowned restaurant
Working Hours
- 5 days 44 hours
