JUNIOR SOUS CHEF (HALAL RESTAURANT) BRAND: XWG
$ 3,600 - $ 3,600 / Per Mon
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Only Singaporeans/SPR/PLOC/LOC apply
Key Responsibilities:
To prepare and cook menus items according to established recipes and standards. This includes but is not limited to, preparing ingredients, cooking, plating, and garnishing dishes. Collaborate with Sous Chef and culinary team in menu development.
Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.
Gather menu orders feedback to ensure it always align with customers requirement.
Maintain a clean, organized, and efficient kitchen environment. This includes proper storage of ingredients, utensils, and equipment, as well as cleanliness of workstations and equipment to compliant with established standards. To adhere to strict food safety and hygiene standard sat all times.
File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
Notify any repairs or issues to 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.
Manage Inventory and ordering by assisting in managing kitchen inventory, including monitoring stock levels, conducting inventory counts, and placing orders for ingredients and supplies as needed. Order all the necessary goods accurately in accordance with the Par stock. Help minimize waste and control food costs through efficient inventory management.
Coordinate planning and budgeting for all the food items.
Maintain good personal hygiene as well as high work and safety standards in the workplace.
Execute any other duties as requested by immediate superiors.
We will look into Senior position if you are qualified.
Requirements:
Experience in cooking under F&B Operations for at least 2 years
Key Responsibilities:
To prepare and cook menus items according to established recipes and standards. This includes but is not limited to, preparing ingredients, cooking, plating, and garnishing dishes. Collaborate with Sous Chef and culinary team in menu development.
Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.
Gather menu orders feedback to ensure it always align with customers requirement.
Maintain a clean, organized, and efficient kitchen environment. This includes proper storage of ingredients, utensils, and equipment, as well as cleanliness of workstations and equipment to compliant with established standards. To adhere to strict food safety and hygiene standard sat all times.
File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
Notify any repairs or issues to 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.
Manage Inventory and ordering by assisting in managing kitchen inventory, including monitoring stock levels, conducting inventory counts, and placing orders for ingredients and supplies as needed. Order all the necessary goods accurately in accordance with the Par stock. Help minimize waste and control food costs through efficient inventory management.
Coordinate planning and budgeting for all the food items.
Maintain good personal hygiene as well as high work and safety standards in the workplace.
Execute any other duties as requested by immediate superiors.
We will look into Senior position if you are qualified.
Requirements:
Experience in cooking under F&B Operations for at least 2 years
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