Indian Chef (North & South Indian Cuisine) #TUAS

Roles & Responsibilities

Working Location : 50 Tuas West Drive

Working Hours : 6.30am to 4pm

Key Responsibilities :

• Responsible for the overall daily food production and back of the house operation including Event / Catering)
• Cook and prepare assigned dishes for serving according to the menu (main and special / promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Supervise a team of kitchen staff and ensure that they perform their duties as required.
• Maintain and enhance manpower management by daily effective communication.
• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.
• Attend weekly service meetings to improve and enhance service level.
• Performs any other duties as directed by the Head Chef and Unit Manager.

Tell employers what skills you have

Sampling

Ingredients

Able To Multitask

Quality Control

Food Safety

Cooking

Serve food

Customer Service Management

Workplace Safety

Food Quality

Inventory

Food and Beverage Safety and Hygiene

Sanitation

Service Level

Food hygiene

Assembling

Food & Beverage

Catering

serving of food

Food Service