Kitchen Chef / Team Member ( 5 days work )
$ 2,700 - $ 2,700 / month
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JOB RESPONSIBILITIES:
• Food Preparation: Skillfully preparing and cooking a variety of dishes according to
the menu, ensuring consistency in taste, quality, and presentation.
• Recipe Execution: Following recipes accurately and efficiently, while also possessing the ability to adjust flavors and techniques as needed.
•. Ingredient Handling: Properly handling, storing, and measuring ingredients to maintain freshness, safety, and recipe accuracy.
• Cooking Techniques: Utilizing a range of cooking techniques such as grilling, sautéing, baking, frying, and others to create diverse and flavorful dishes.
• Timely Service: Coordinating with other kitchen staff to ensure that orders are prepared and delivered to customers in a timely manner.
• Station Organization: Maintaining a clean and organized workstation, including proper storage of utensils, tools, and ingredients.
• Quality Control: Regularly check the taste, texture, and appearance of dishes to ensure they meet the restaurant's quality standards.
• Food Safety and Hygiene: Adhering to strict food safety and hygiene practices, including proper handwashing, temperature control, and cleanliness in food handling.
• Menu Collaboration: Communicating with other kitchen staff and chefs to ensure smooth coordination and preparation of dishes, particularly during busy times.
• Plating and Presentation: Showcasing culinary creativity by designing visually appealing dishes that not only taste great but also look enticing.
• Budgeting and Cost Control.
•Customer Interaction.
Job Requirement:
• At least 1- 2 years of relevant work experience in the related field.
• Driven and willing to learn.
• Able to work in a fast-paced environment.
• Able to commit rotational shifts, weekends, and public holidays.
Working Operation:
• 5 Days work week
• Sunday closed
• Food Preparation: Skillfully preparing and cooking a variety of dishes according to
the menu, ensuring consistency in taste, quality, and presentation.
• Recipe Execution: Following recipes accurately and efficiently, while also possessing the ability to adjust flavors and techniques as needed.
•. Ingredient Handling: Properly handling, storing, and measuring ingredients to maintain freshness, safety, and recipe accuracy.
• Cooking Techniques: Utilizing a range of cooking techniques such as grilling, sautéing, baking, frying, and others to create diverse and flavorful dishes.
• Timely Service: Coordinating with other kitchen staff to ensure that orders are prepared and delivered to customers in a timely manner.
• Station Organization: Maintaining a clean and organized workstation, including proper storage of utensils, tools, and ingredients.
• Quality Control: Regularly check the taste, texture, and appearance of dishes to ensure they meet the restaurant's quality standards.
• Food Safety and Hygiene: Adhering to strict food safety and hygiene practices, including proper handwashing, temperature control, and cleanliness in food handling.
• Menu Collaboration: Communicating with other kitchen staff and chefs to ensure smooth coordination and preparation of dishes, particularly during busy times.
• Plating and Presentation: Showcasing culinary creativity by designing visually appealing dishes that not only taste great but also look enticing.
• Budgeting and Cost Control.
•Customer Interaction.
Job Requirement:
• At least 1- 2 years of relevant work experience in the related field.
• Driven and willing to learn.
• Able to work in a fast-paced environment.
• Able to commit rotational shifts, weekends, and public holidays.
Working Operation:
• 5 Days work week
• Sunday closed