Chef

NEO GARDEN CATERING PTE. LTD.; Singapore; Vor Ort; SGD 38.000 - 58.000; Vollzeit

Zusammenfassung

NEO GARDEN CATERING PTE. LTD. seeks a Station Chef responsible for ensuring all ingredients meet high standards and for implementing health, safety legislation and guidelines. You will maintain cleanliness after service and supervise kitchen cleaning rosters, signing off regularly.

You will facilitate effective communication at the workplace, apply food safety management systems for food service establishments, and conduct hygiene audits to uphold quality and compliance across all stations.

Qualifikationen

• Practise food safety management systems in a service establishment.
• Proven ability to supervise kitchen operations.
• Knowledge of hygiene auditing and quality procedures.
• Understanding of Asian food culture and techniques.
• Familiar with nutrition knowledge and dietary requirements.

Aufgaben

• 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.
• Supervise food production.
• Supervise quality procedures.
• Understand asian food culture and techniques.
• Understand nutritional knowledge and dietary requirements.

Kenntnisse

Food safety management

Supervision

Sous vide technique

Advanced dry heat cooking

Nutrition knowledge

Asian cuisine understanding

Team facilitation

Meat fabrication knowledge

Seafood fabrication knowledge

Problem solving

Jobbeschreibung

Job Description & Requirements

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.

• 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.
• Supervise food production.
• Supervise quality procedures.
• Understand asian food culture and techniques.
• Understand nutritional knowledge and dietary requirements.