Commis Chef (Airport Transit Lounge)

AAPC SERVICES PTE. LTD.; Singapore; On-site; SGD 31,000 - 40,000; Full time

Job summary

AAPC SERVICES PTE. LTD. in Singapore seeks a skilled kitchen professional to join our team. You will participate in cooking, baking, pastry cooking or butchering duties and prepare breakfast, lunch and dinner for ala carte and buffet services, ensuring high quality presentation.

Maintain a clean and hygienic work environment and demonstrate commitment to customer service for internal and external customers. Reports to the Executive Chef and collaborates with front-of-house teams.

Qualifications

• Minimum 2 years of related experience in Hospitality/Hotel/F&B Culinary operations.
• Possess a valid WSQ Food Hygiene certificate would be an added advantage.

Responsibilities

• Prepare and present menu items showing variety and flair.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Prepare and ensures availability of mis en place as required.
• Check that all cooked and pre-cooked foods are properly stored.
• Order necessary food according to proposed business demands.
• Consult with Executive Chef for guidance and authorisation of order.
• Liaise with front of house staff regarding the availability of menu items, additions to the menu and any relevant changes.
• Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Be familiar with other areas in the Kitchen so when called upon, assistance can be provided.
• Assist and liaise with chef on duty as required.

Skills

Experience in Hospitality/Hospitality/

Job description

Job Highlights

Be part of a global leader in Augmented Hospitality and Tourism.

Discounts at over 3500 hotels globally and other discounts.

Excellent career and development opportunities.

Job Description

Overview of Duties

Works as part of the kitchen team. Engaged in cooking, baking, pastry cooking or butchering duties.

This position involves food preparation and presentation with flair for breakfast, lunch and dinner for ala carte and buffet services.

Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.

Demonstrate commitment to customer service for internal and external customers.

Reporting Line

This position reports to the Executive Chef.

Main Responsibilities & Duties

• Prepare and present menu items showing variety and flair.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Prepare and ensures availability of mis en place as required.
• Check that all cooked and pre-cooked foods are properly stored.
• Order necessary food according to proposed business demands.
• Consult with Executive Chef for guidance and authorisation of order.
• Liaise with front of house staff regarding the availability of menu items, additions to the menu and any relevant changes.
• Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Be familiar with other areas in the Kitchen so when called upon, assistance can be provided.
• Assist and liaise with chef on duty as required.

Experience & Skills

• Minimum 2 years of related experience in Hospitality/Hotel/F&B Culinary operations.
• Possess a valid WSQ Food Hygiene certificate would be an added advantage.