Western & Japanese Chef
Summary
A chef prepares Western and Japanese cuisine, supervises kitchen staff, and maintains food quality and sanitation standards in a Singapore-based restaurant.
Job Responsibilities:
Experience and extensive knowledge in cooking Western & Japanese food.
Must be able to operate kitchen efficiently and supervise a team of staff.
Keep track of all inventory, recipes and ensure quality of food is always at its best.
Coordinate and carry out the preparation of all meals.
Prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, and grills.
Ensure quality of plating/packaging meals for customers.
Rinse and clean dishes, pots, pans and utensils when needed and store things accordingly.
Help clean and maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices in keeping with government regulations.
Ensure cleaning materials are stocked.
Requirements:
Able to work ot on weekends and public holiday
Able to work night shift and split shift.