Your Role
Ensuring that all food is of excellent quality, and served in a timely manner.
Coordinates daily tasks with the Head Chef / Executive Chef.
Taking stock of ingredients and equipment, and placing orders to replenish stock.
Enforcing safety and sanitation standards in the kitchen.
Receiving feedback and assisting in making improvements where necessary.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Follow good preservation standards for proper handling of all food products at the right temperature.
Check expiry dates and proper storage of food items in the section.
Ensure effective communication between staff by maintaining a secure and friendly and non-political working environment.
Other duties assigned to meet the standard and the quality set by the company.
Requirements
Recognised culinary qualification or similar discipline; Culinary school degree/diploma preferred.
Minimum 2 years relevant experience in similar role
Advanced knowledge of the culinary arts and working knowledge of F&B profession principles and practices.
Perfectionism in sanitation and quality control.
Expert multitasking ability.
Meticulous with good organizational skills.
Team player with good interpersonal skills.
Ability to run stocktaking and place orders for resupply.
Exemplary work ethic in a high-pressure environment.
Passion and pride for delighting people with food.
Staff Perks
5 Day work week
Salary Range: from $2,000 – $2,500
Annual Leave: 7 Days in year one, 14 Days in year two, and 21 Days from year three onwards
Medical Benefits (Upon confirmation) for full time employees
Late Night Transport – Operations staff who end work after midnight can claim for transport expenses or use the cab charge
