COOK/COMMIS/DEMI CHEF/CDP
$ 1,600 - $ 1,600 / Per Mon
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DUTIES/JOB SCOPE:
-Carry out kitchen mis en place
-Ensure kitchen prep is well stocked and ready for service
-Execute and cook made to order food for all orders
-Uphold the highest quality and standard of food while adhering to the proper and necessary personal hygiene and cleanliness at all times
-Able to assist and carry out the food orders with precision and quality
-Able to learn fast, adapt quickly to the company's pace and working style
-Keep track of inventory and stock levels to ensure day to day ordering for ingredients are fulfilled
-Work hand in hand with head chef and director of operations with the ground service staff in ensuring the best dining experience is offered to all our customers
-Able to work under pressure and stress and long hours
-Other adhoc duties and responsibilities given my head chef/director
BENEFITS/Job Requirements:
-44 hour work week
-OT pay (maximum cap depending on position)
-1.5 days off (5.5 work days)
-Mondays off (fixed), Sundays halfday (fixed) [changes to roster and schedule is at the sole discretion of the company)
-Pay increments/promotions (in due time, with yearly appraisal)
-Minimum 8 days AL + 1 birthday off (same month claim)
-11 PH in lieu leaves (PH is a working day, hence PH in lieu will be given)
-Staff meal included daily
-Shift work (Opening, Mid Shift, Closing or Full Shift)
-Standard MOM MC/Hospital leave (14 days/60 days)
-Staff Discount/Yearly Company Dinner/R&R
-Other benefits to be discussed during interview and hiring process
-BASIC TRAINING + OPERATIONS / BUSINESS MANAGEMENT TRAINING OPPORTUNITIES
-All staff is required to undergo service and front of house training (customer service, serving, clearing tables, crowd management, basic cashiering, etc) during their probation.
If you have the passion to learn the basic and hone your skills to become a chef, this is the perfect place for you. Come join our family!
Relevant experience is preferred, but no experience is welcome.
-Carry out kitchen mis en place
-Ensure kitchen prep is well stocked and ready for service
-Execute and cook made to order food for all orders
-Uphold the highest quality and standard of food while adhering to the proper and necessary personal hygiene and cleanliness at all times
-Able to assist and carry out the food orders with precision and quality
-Able to learn fast, adapt quickly to the company's pace and working style
-Keep track of inventory and stock levels to ensure day to day ordering for ingredients are fulfilled
-Work hand in hand with head chef and director of operations with the ground service staff in ensuring the best dining experience is offered to all our customers
-Able to work under pressure and stress and long hours
-Other adhoc duties and responsibilities given my head chef/director
BENEFITS/Job Requirements:
-44 hour work week
-OT pay (maximum cap depending on position)
-1.5 days off (5.5 work days)
-Mondays off (fixed), Sundays halfday (fixed) [changes to roster and schedule is at the sole discretion of the company)
-Pay increments/promotions (in due time, with yearly appraisal)
-Minimum 8 days AL + 1 birthday off (same month claim)
-11 PH in lieu leaves (PH is a working day, hence PH in lieu will be given)
-Staff meal included daily
-Shift work (Opening, Mid Shift, Closing or Full Shift)
-Standard MOM MC/Hospital leave (14 days/60 days)
-Staff Discount/Yearly Company Dinner/R&R
-Other benefits to be discussed during interview and hiring process
-BASIC TRAINING + OPERATIONS / BUSINESS MANAGEMENT TRAINING OPPORTUNITIES
-All staff is required to undergo service and front of house training (customer service, serving, clearing tables, crowd management, basic cashiering, etc) during their probation.
If you have the passion to learn the basic and hone your skills to become a chef, this is the perfect place for you. Come join our family!
Relevant experience is preferred, but no experience is welcome.