chef - D22 Jurong, Jurong Island, Tuas, SG

Roles & Responsibilities

• ensure kitchen is at highest level of hygiene quality in accordance with SFA guidelines
• ensure work place safety which includes but not limited to proper handling of tools & equipments
• ensure all kitchen staff strictly adhere to all safety procedures and regulations
• oversees all culinary operations
• responsible for menu development
• cost control
• maintain stock inventory list and conduct regular stock check / audit
• ordering of ingredients and quality control
• training of kitchen staff
• ensure kitchen able to meet highest quality and consistency
• conduct risk assessment

Tell employers what skills you have

Recipes

Menu Development

Leadership

Ingredients

Quality Control

Risk Assessment

Food Safety

Cooking

Housekeeping

Food Quality

Inventory

Sanitation

Culinary Skills

Pastry

Audit

Cost Control