chef

BRINDA'S PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading culinary service company in Singapore is seeking a Station Chef responsible for ensuring high standards of food safety and quality. The role involves implementing health regulations, maintaining cleanliness, and supervising kitchen activities. Ideal candidates should possess knowledge of food production, Asian culinary techniques, and effective communication skills. Join a dynamic team committed to excellence in culinary service.

Qualifications

• Experience in food production and quality procedures.
• Understanding of Asian food culture and techniques.
• Knowledge of nutritional requirements and dietary needs.

Responsibilities

• Ensure all products meet high standards for dishes.
• Implement and review health and safety legislation.
• Maintain cleanliness of all kitchen areas after service.
• Supervise kitchen cleaning rosters and schedules.
• Facilitate effective communication and engagement.

Skills

Advanced dry heat cooking techniques

Sous vide method

Food safety management

Communication skills

Problem solving

Knowledge of Asian food culture

Job description

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

Responsibilities

• Facilitate effective communication and engagement at the workplace.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Demonstrate advanced dry heat cooking techniques.
• Demonstrate sous vide method.
• Establish relationships for customer confidence.
• Facilitate effective work teams.
• Grind wet flour.
• Identify meat and its fabrication and utilisation in culinary.
• Identify seafood and its fabrication and utilisation in culinary.
• Maintain workplace safety and health policies and procedures.
• Manage productivity improvement.
• Solve problems and make decisions at supervisory level.
• Food production.
• Quality procedures.
• Understand Asian food culture and techniques.
• Understand nutritional knowledge and dietary requirements.

Able to speak in English.