Job Descriptions
- Create and design innovative Western cuisine dishes, ranging from appetizers to desserts, that reflect the restaurant's style and cater to customer preferences.
- Prepare and cook dishes according to recipes and quality standards, ensuring consistency in taste, portioning, and presentation.
- Select the best ingredients, maintain stock levels, and ensure proper storage, freshness, and rotation of food products.
- Oversee the daily operations of the kitchen, ensuring efficient workflow and productivity among the kitchen staff.
- Ensure all dishes are cooked and presented to the highest standards, performing quality checks before dishes are served to customers.
- Manage kitchen expenses by controlling food costs, minimizing waste, and maximizing the use of ingredients.
- Mentor and train junior kitchen staff, ensuring that they follow recipes, cooking techniques, and hygiene standards.
- Adhere to all health, safety, and food hygiene regulations, maintaining a clean and organized work environment at all times.
Job Requirements
- At least 1-2 years western cuisine experience
Benefits
- Meal and uniforms provided
- 10 days annual leave
- Additional leave in line with MOM's regulations
Working Hours
- 5.5 days work week
- 11am to 10pm.
- With 2 hrs break from 3pm - 5pm
