CHEF DE PARTIECANDLENUT KITCHEN PTE LTD
- Plans, prepares and cooks menu items as directed by the Sous / Head Chef. - Assists in the development and planning of menus, including future food trends, new styles of service and concepts. - Ensures that customers are given a prompt and efficient service with timely food preparation and delivery. - Demonstrates and instructs cooks in food preparation and cooking skills. - Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards. - Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards. - Execute and maintain standard recipes, cooking techniques and presentation to assure consistency. - Maintains a consistent understanding of food costing, sales mix and menu planning. - Enforces controls to minimize food and supply waste and pilferage. - Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. - Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work. - Ensures that food storage areas are maintained in accordance with the kitchen’s - Hygiene, health and safety policies and procedures. - To take responsibility for contributing towards own development and attend training sessions or courses when required. - Support safe work habits and a safe working environment at all times.
Work Location (MRT)