$ 2000 - $ 2500
•Sign-On Development Incentive of SGD500 payable on the first month •5-day work week •Paid Overtime and Sales Incentive •Paid Annual Leave starting at 14 days •Free meals provided during shift •Flexi-Wellness Plan (Outpatient, Hospitalization, Dental, Optical etc.) •COMO Group Benefits (discounts up to 40% for shopping, dining and international hotel stay) •Opportunities to attend fully paid external training & development courses ____________________________________ •Prepares and serve menu items in compliant with menu recipe and standards. •Prepares work stations and collect all necessary supplies to prepare menu for service. •Prepares mise-en-place for daily menus including basic sauces and supplementary garnishes. •Tracks and date stamps food items. •Ensures that food storage at station is tidy and well maintained. •Inform Chef in charge of replenishments and new orders. •Follow instructions on ingredient handlings to minimize food waste. •Proper use of kitchen equipment and utensils. •Opens and closes the work station correctly with checklists. •Ensures high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. •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.
- To maintain standards set by the Executive Chef in relation to food preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees. - Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations. - Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency. - Assist in achieving and maintaining a reputation as a market leader in food quality and presentation - Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Chef in Charge. - To maintain personal hygiene and grooming standards. - Create a great working environment , through enthusiasm, having a positive attitude, showing respect to all departments & people within the property, offering assistance to anyone that is in need. - To attend training sessions and meetings as directed. - Informing Senior Chefs of missing or limited items on the daily menus. - Covering all duties required of the Chef de Partie in their absence. - Never leave fresh produce unattended, if you see another walk pass (pack it away yourself). - Handle all knives, sharp utensils and dangerous equipment with in correct safety standards. - Report all equipment within the kitchen that is not fully functional and safe. - To teach & lead by example in kitchen practices of cooking, handling, labeling and dating of all foods item (practice what you preach). - To assist with achieving a level of service quality that consistently meets the expectations of guests and internal customers. (No work pass quota for foreigner)