CHINESE CUISINE (ROAST MEAT) CHEF
Summary
A chef specializing in Chinese cuisine, particularly roast meat, prepares dishes, maintains hygiene, and manages kitchen operations in a Singapore-based restaurant.
Key Responsibilities
- Prepare and cook Chinese cuisine in accordance with the Company's recipes, quality standards and standard operating procedures.
- Ensure consistency in food quality, taste and presentation.
- Prepare ingredients and organise food production for daily operations.
- Maintain proper handling, storage and rotation of food and ingredients.
- Maintain high standards of food hygiene, cleanliness and workplace safety.
- Monitor stock levels and assist with inventory control and ordering of ingredients.
- Minimise food wastage and ensure efficient use of ingredients.
- Maintain kitchen equipment, utensils and work areas in a clean and orderly condition.
- Supervise and guide junior kitchen staff where required.
- Work collaboratively with the operations team to ensure smooth kitchen operations.
- Comply with all Company policies and applicable regulatory requirements.
- Perform any other duties assigned by Management.
Requirements
- Minimum 3 years of relevant experience as a chef specialising in Chinese cuisine in a commercial kitchen. Experience in roast meat preparation is preferred.
- Knowledge of food preparation, food hygiene and safe food handling practices.
- Able to work independently and as part of a team.
- Able to work in a fast-paced environment.
- Willing to work shifts, weekends and public holidays.