CHEF

Roles & Responsibilities

Responsibilities includes:

Prepare and cook designated items on the menu within specified time

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Overseeing stock and ordering supplies

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

At least 2 year(s) of working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure.

Excellent leadership and management

Ability to delegate tasks.

Tell employers what skills you have

Standard Operating Procedures
Leadership
Cook the Menu
Personal Chef Services
Preparing Food Orders
Planning of Raw Materials
Cooking
Housekeeping
Inventory Handling
Purchasing
Food and Hygiene Policies
Sanitation
Quality Checking
Machinery Equipment.
Team Player
Food and Beverage Equipment Maintenance
Culinary Skills
Japanese