Demi Chef (5 days/CBD)
$ 2,300 - $ 2,300 / Per Mon
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Description
Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!
Key Responsibilities:
Food Preparation & Cooking:
Prepare ingredients and cook dishes as directed by the Chef de Partie or Sous Chef.
Ensure all dishes are prepared according to standard recipes and presentations.
Handle various kitchen stations such as hot, cold, pastry, grill, or any specialized sections.
Monitor portion control and minimize food wastage.
Quality Control:
Ensure food preparation and presentation meet the required standards for quality, consistency, and hygiene.
Monitor and ensure food safety and cleanliness are always maintained, following health and safety regulations.
Time Management & Efficiency:
Work in a fast-paced kitchen environment and maintain a high level of productivity.
Ensure dishes are served on time and in accordance with kitchen timings.
Health and Safety:
Adhere to kitchen safety and hygiene practices, including proper handling of kitchen tools, cleaning procedures, and storage guidelines.
Follow all health and safety regulations, including food allergies and dietary requirements.
Skills & Qualifications:
Experience: At least 1-2 years of experience in a professional kitchen, preferably in a similar or entry-level position.
Culinary Education: A formal culinary qualification is preferred but not always required.
Role is open to dependent pass and LTVP+ holder who are residing in Singapore
Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!
Key Responsibilities:
Food Preparation & Cooking:
Prepare ingredients and cook dishes as directed by the Chef de Partie or Sous Chef.
Ensure all dishes are prepared according to standard recipes and presentations.
Handle various kitchen stations such as hot, cold, pastry, grill, or any specialized sections.
Monitor portion control and minimize food wastage.
Quality Control:
Ensure food preparation and presentation meet the required standards for quality, consistency, and hygiene.
Monitor and ensure food safety and cleanliness are always maintained, following health and safety regulations.
Time Management & Efficiency:
Work in a fast-paced kitchen environment and maintain a high level of productivity.
Ensure dishes are served on time and in accordance with kitchen timings.
Health and Safety:
Adhere to kitchen safety and hygiene practices, including proper handling of kitchen tools, cleaning procedures, and storage guidelines.
Follow all health and safety regulations, including food allergies and dietary requirements.
Skills & Qualifications:
Experience: At least 1-2 years of experience in a professional kitchen, preferably in a similar or entry-level position.
Culinary Education: A formal culinary qualification is preferred but not always required.
Role is open to dependent pass and LTVP+ holder who are residing in Singapore
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