Assistant Sous Chef to Junior Sous Chef (HALAL RESTAURANT) XWG
$ 3,600 - $ 3,600 / month
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Only Singaporean/SPR/LOC/PLOC apply
Take full responsibility of the Kitchen and the well being of the Kitchen Crews. Assist the Sous Chef on all assigned task to ensure achievement of good QSC score, control food cost, cleanliness and efficiency.
Key Responsibilities:
- Inform the Restaurant Manager regarding kitchen team issues or concerns.
- Gather feedback on food and drinks menu so that they are always harmonized with the requirements of guests.
- Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks.
- Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.
- Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.
- Responsible for clean and tidy presentation of the kitchen.
- An active link between the kitchen and service and is to ensure good communication.
- File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
- Notify any repairs / Maintenance to Restaurant Manager.
- Make good order and enter correctly in the system and Stock Checklist.
- Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance.
- Is responsible to cooperate with Restaurant Manager in checking time record for team members.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Inspect supplies, equipment, and work areas to ensure compliance to established standards.
- Coordinate planning, budgeting, and purchasing for all the food items.
- Maximize the productivity of the kitchen team and implement proper sanitation practices.
- Maintain good personal hygiene as well as high work and safety standards in the workplace.
-- Execute any other duties as requested by immediate superiors
Requirements:
- Experience in F&B Operations (Kitchen) for at least 2 years
Take full responsibility of the Kitchen and the well being of the Kitchen Crews. Assist the Sous Chef on all assigned task to ensure achievement of good QSC score, control food cost, cleanliness and efficiency.
Key Responsibilities:
- Inform the Restaurant Manager regarding kitchen team issues or concerns.
- Gather feedback on food and drinks menu so that they are always harmonized with the requirements of guests.
- Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks.
- Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.
- Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.
- Responsible for clean and tidy presentation of the kitchen.
- An active link between the kitchen and service and is to ensure good communication.
- File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
- Notify any repairs / Maintenance to Restaurant Manager.
- Make good order and enter correctly in the system and Stock Checklist.
- Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance.
- Is responsible to cooperate with Restaurant Manager in checking time record for team members.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Inspect supplies, equipment, and work areas to ensure compliance to established standards.
- Coordinate planning, budgeting, and purchasing for all the food items.
- Maximize the productivity of the kitchen team and implement proper sanitation practices.
- Maintain good personal hygiene as well as high work and safety standards in the workplace.
-- Execute any other duties as requested by immediate superiors
Requirements:
- Experience in F&B Operations (Kitchen) for at least 2 years
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