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Cooking and Kitchen Management
Prepare nutritious meals for our clients as per requirement.
Prepares all food and beverage products, complying with the termly menu and in a proper, correct, and hygienic way.
Ensure high standard of cleanliness and safety are maintained throughout operation.
Adhere to SFA guidelines and requirements.
Requisite for purchases of all items one week in advance and assist in market purchases as when required.
Report and request weekly inventories balance and new requisitions of dry and wet provisions during weekly planning meeting with Food and Nutrition Committee.
Prepare all items for the next day menus and special events catering for the food production (thawing, cutting, marinating, blending, etc.) on time or earlier, if required. Ensure that all issued items are correct, sufficient, and counter-checked and portioned.
Practices low food costs and to minimize food wastage.
Ensure all dry and wet provisions for expiry and practice first-in first-out system.
Arrange and ensure all meat, seafood, vegetables, fruits, etc. are stored systemically and hygienically in the refrigerator and freezer at all times.
Arrange, manage all dry provisions and stored systemically and hygienically in the cabinets and kitchen areas at all times.
Perform any other duties assigned by Catering Coordinator.
This includes quarterly spring cleaning and weekly housekeeping.
Report all faulty equipment, gas & electrical appliances, etc. for repair immediately.
Other Duties
Pantry & Pantry Fridge Cleaning: Tidy up and clean the pantry, cupboards, and fridge every day.
Replenish supplies: To ensure that water jugs in the communal areas are replenished daily at least twice.
Upkeep: To support to maintain the cleanliness of the communal areas.
Laundry: Wash blankets and pillowcases daily, following a set schedule.
Prepare nutritious meals for our clients as per requirement.
Prepares all food and beverage products, complying with the termly menu and in a proper, correct, and hygienic way.
Ensure high standard of cleanliness and safety are maintained throughout operation.
Adhere to SFA guidelines and requirements.
Requisite for purchases of all items one week in advance and assist in market purchases as when required.
Report and request weekly inventories balance and new requisitions of dry and wet provisions during weekly planning meeting with Food and Nutrition Committee.
Prepare all items for the next day menus and special events catering for the food production (thawing, cutting, marinating, blending, etc.) on time or earlier, if required. Ensure that all issued items are correct, sufficient, and counter-checked and portioned.
Practices low food costs and to minimize food wastage.
Ensure all dry and wet provisions for expiry and practice first-in first-out system.
Arrange and ensure all meat, seafood, vegetables, fruits, etc. are stored systemically and hygienically in the refrigerator and freezer at all times.
Arrange, manage all dry provisions and stored systemically and hygienically in the cabinets and kitchen areas at all times.
Perform any other duties assigned by Catering Coordinator.
This includes quarterly spring cleaning and weekly housekeeping.
Report all faulty equipment, gas & electrical appliances, etc. for repair immediately.
Other Duties
Pantry & Pantry Fridge Cleaning: Tidy up and clean the pantry, cupboards, and fridge every day.
Replenish supplies: To ensure that water jugs in the communal areas are replenished daily at least twice.
Upkeep: To support to maintain the cleanliness of the communal areas.
Laundry: Wash blankets and pillowcases daily, following a set schedule.
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