Chef

NEO GARDEN CATERING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading catering company in Singapore is seeking a Station Chef who will ensure high standards in food quality and safety. The role involves supervising food production and cleanliness, implementing health regulations, and utilizing advanced cooking techniques. The ideal candidate must have strong problem-solving skills and knowledge of Asian culinary practices.

Qualifications

• Experience in supervising food production and quality procedures.
• Knowledge of food and beverage hygiene standards and audits.
• Ability to maintain workplace safety and health policies.

Responsibilities

• Ensure all products used for dishes meet high standards.
• Implement and review health and safety legislation and guidelines.
• Prepare kitchen cleaning rosters and supervise cleaning schedules.

Skills

Advanced dry heat cooking techniques

Sous vide cooking method

Food safety management systems

Problem-solving and decision-making

Understanding of Asian food culture

Job description

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.