Checking job availability...
Original
Simplified
Key Responsibilities:
Support to assist the Executive Chef / Executive Sous Chef with dailly operation efficiency of the kitchen
Focus on western cuisine for à la carte dining, banquets and other menu planning and recipe development including maintaining updated and accurate of all dishes prepared and sold
Execute banquet operations, ensuring quality, consistency, standards and timely delivery
Supervise, lead, train and manage kitchen staff including attendance, leave and overtime approvals in system, maintaining a positive and efficient work environment
Manage inventory, purchase requisition, control costs, and minimize food waste
Assist with budget planning and tracking
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food
Ensure chefs adhere strictly to SOPs, hygiene, safety and all F&B regulations
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards
Other assignments/projects
Requirements:
Proven experience in all rounded cuisine and banquet planning
3 years' experience in F&B industries
Strong leadership, organizational, and time-management skills
Familiarity with inventory and cost control
Ability to work in a fast-paced environment
Able to commit to 6-days week, work on PH/weekends and non-office hours
Others:
All-day transport provided at Caldecott MRT
Fast track career development for effective performers
Attractive staff benefits, rewards and remuneration
Support to assist the Executive Chef / Executive Sous Chef with dailly operation efficiency of the kitchen
Focus on western cuisine for à la carte dining, banquets and other menu planning and recipe development including maintaining updated and accurate of all dishes prepared and sold
Execute banquet operations, ensuring quality, consistency, standards and timely delivery
Supervise, lead, train and manage kitchen staff including attendance, leave and overtime approvals in system, maintaining a positive and efficient work environment
Manage inventory, purchase requisition, control costs, and minimize food waste
Assist with budget planning and tracking
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food
Ensure chefs adhere strictly to SOPs, hygiene, safety and all F&B regulations
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards
Other assignments/projects
Requirements:
Proven experience in all rounded cuisine and banquet planning
3 years' experience in F&B industries
Strong leadership, organizational, and time-management skills
Familiarity with inventory and cost control
Ability to work in a fast-paced environment
Able to commit to 6-days week, work on PH/weekends and non-office hours
Others:
All-day transport provided at Caldecott MRT
Fast track career development for effective performers
Attractive staff benefits, rewards and remuneration