Chef

Deli Hub Catering; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading catering service in Singapore is looking for a Station Chef who ensures high standards in food preparation and adherence to safety regulations. The role requires advanced cooking techniques and the ability to supervise food production and maintain cleanliness. Knowledge of Asian food culture and customer relationship management is essential. This position offers a dynamic work environment with ample opportunities for growth.

Qualifications

• Experience with food safety management systems.
• Knowledge of food and beverage hygiene standards.
• Advanced cooking techniques is required.

Responsibilities

• Ensure high standard of products used for dishes.
• Maintain cleanliness of all areas after service.
• Supervise food production and quality procedures.

Skills

Apply food safety management systems

Conduct hygiene audits

Advanced dry heat cooking techniques

Sous vide method

Customer relationship management

Team facilitation

Problem-solving

Supervision of food production

Understanding Asian food culture

Nutritional knowledge

Job description

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. Facilitate effective communication and engagement at the workplace.

Requirements

• 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.