CHEF

Job Description

• To work closely with the team and Head Chef on day-to-day operations.
• To practice innovation and creativity by constantly introducing new creations and presentations.
• To be responsible for the total quality of food prepared.
• To match volume of food prepared in accordance with business needs thereby preventing food wastage and keeping food costs within budget.
• To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the Singapore Food Agency (SFA) and in compliance with FSMS standards.
• To achieve a high standard of food quality which meets the expectations of guests.
• To ensure that all kitchen equipment are kept in good working condition and are serviced in accordance with suppliers' recommendations thereby protecting their long term investment value.
• To ensure that the kitchen is in a neat and clean condition thereby posing no safety threat to kitchen staff.

Requirements

Minimum 3 - 5 years relevant experience in Indian Restaurant.

Sound product knowledge of Indian cuisine.

Able to work on rotating shifts, weekends and public holidays.

Service-oriented and a team player.