**SINGAPOREANS ONLY! **NO QUOTA!**
**5 DAYS WORK!**
**ATTRACTIVE BENEFITS!**
**Responsibilities**:
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
- Coordinates daily tasks with the Sous Chef
- Responsible to supervise junior chefs or commis
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Follows good preservation standards for the proper handling of all food products at the right temperature
- Operate and maintain all department equipment and reporting of malfunctioning
- Ensure effective communication between staff by maintaining a secure and friendly working environment
- Establishing and maintaining effective inter-departmental working relationships
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
- Personally responsible for hygiene, safety and correct use of equipment and utensils
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
- Checks periodically expiry dates and proper storage of food items in the section
- Consults daily with Sous Chef and Executive chef on the daily requirements
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty
- Daily feedback collection and reporting of issues as they arise
- Assess quality control and adhere to hotels service standards
- Carry out any other duties as required by management
**Requirements**:
- 3 years of relevant experience in the F&B industry
- Professional qualifications in culinary or relevant kitchen work experience are mandatory
- Great cooking skills, creative in developing specials, and excellent plating skills
- A cool head and ability to work in a fast-paced environment
**SINGAPOREANS ONLY! **NO QUOTA!**
**5 DAYS WORK!**
**ATTRACTIVE BENEFITS!**
**Job Types**: Full-time, Permanent
**Salary**: $2,000.00 - $2,300.00 per month
**Benefits**:
- Dental insurance
- Employee discount
- Flexible schedule
- Food allowance
- Health insurance
- Professional development
Schedule:
- Day shift
- Early shift
- Holidays
- Monday to Friday
- Weekend availability
Supplemental pay types:
- 13th month salary
- Overtime pay
- Performance bonus
**Experience**:
- Cooking: 3 years (preferred)