Chef ( Temporary ) - For Indian Restaurant

ESSENTIAL DUTIES AND RESPONSIBILITIES

Key Responsibilities

1. Food Preparation & Cooking
   - Prepare and cook menu items according to hotel standards and guest requirements.
   - Ensure consistency in taste, presentation, and portion control.
   - Assist in menu execution for à la carte, buffet, banquets, or room service as required.
2. Kitchen Operations
   - Support the daily kitchen operations during assigned shifts.
   - Follow standard recipes and maintain food quality, hygiene, and safety standards.
   - Assist in mise-en-place (pre-preparation) for service periods.
3. Food Safety & Hygiene
   - Comply with hotel and regulatory food safety standards (e.g., HACCP, NEA guidelines in Singapore).
   - Maintain cleanliness of workstations, kitchen equipment, and utensils.
   - Properly label, store, and rotate ingredients to minimize waste.
4. Collaboration & Teamwork
   - Work closely with full-time chefs and kitchen staff to ensure smooth service.
   - Assist different kitchen sections (hot kitchen, cold kitchen, pastry, banquets) depending on operational needs.
   - Provide support during peak meal periods, functions, or events.
5. Cost & Waste Control
   - Practice efficient use of ingredients and minimize wastage.
   - Report shortages or quality issues to the Chef de Partie or Sous Chef.

SKILLS, ABILITIES & ATTRIBUTES

• Prior culinary experience in hotels, restaurants, or catering preferred.
• Basic knowledge of food safety and kitchen hygiene.
• Ability to work flexible hours, including weekends, evenings, and public holidays.
• Good teamwork, time management, and adaptability in a fast-paced environment