Cook

SATS LTD.; Singapore; On-site; SGD 30,000 - 40,000; Full time

Job summary

SATS LTD. in Singapore is seeking a dedicated kitchen staff member to prepare inflight meals for airline clients. This role involves planning and producing meals while ensuring compliance with stringent food safety and hygiene regulations.

The ideal candidate should have at least 2 years of relevant experience in the hotel food and beverage sector and be able to demonstrate their culinary skills through a practical test.

Qualifications

• Able to work with computers and systems related to kitchen, including Infolog.
• Good knowledge of food hygiene and handling procedures is necessary.
• Ability to make decisions and solve problems effectively.

Responsibilities

• Plan and produce meals as per Chef's instructions.
• Ensure compliance with hygiene and safety standards.
• Work shifts and be adaptable in different kitchen sections.

Skills

Food hygiene knowledge

Decision making skills

Communication skills

Computer skills (Infolog)

Education

Minimum 2 years in hotel food and beverage business

Job description

Job Description

You will work in a commercial kitchen preparing inflight meals for airline clients, with the following responsibilities:

1. Plan and produce meals according to tasks assigned by Chef-in-charge.
2. Ensure products received meet expectations.
3. Follow orders in production of meals as directed to the quality expected by customers, complying with food safety and hygiene regulations.
4. Ensure and adhere to HACCP, Medina food safety requirements, and all hygiene procedures.

Job Requirements

• Must be able to use PCs and computer systems related to area of work (e.g., Infolog), read computerised worksheets, check and respond to emails when on duty.
• Possess good knowledge of food hygiene and food handling procedures.
• Possess good decision-making, problem solving, communication and training skills.
• Be able to work shift.
• Willing to be cross deployed across sections in Food Solutions when required.
• Preferably with minimum 2 years of relevant experience in hotel food and beverage business.
• Have good knowledge in preparation of different cuisines.
• Have the ability to work in a large brigade with a multi culture team.
• Be prepared to undergo a practical test to display his/her culinary skills.