Cook

GREEN JAY PTE. LTD.; Singapore; Presencial; SGD 40.000 - 60.000; Jornada completa

Descripción de la vacante

GREEN JAY PTE. LTD. in Singapore is seeking a skilled chef to produce all menu items to the Head Chef's standards.

The role requires you to maintain high hygiene and safety levels and to manage kitchen operations during your shift. Candidates should have at least 3 years of relevant experience, with Western and Asian cuisine experience (Japanese preferred), plus strong communication and independence. You will assist with stock rotation, portions, costing with the Head Chef, and participate in

Formación

• Minimum 3 years of relevant experience.
• Experience in Western and Asian cuisine (Japanese preferred).
• Strong communication and interpersonal skills; able to work independently.

Responsabilidades

• Produce all menu items to the Head Chef's standards.
• Maintain high hygiene and safety standards.
• Report equipment failures and waste per procedures.
• Control food waste and monitor stock rotation.
• Ensure proper portion control and high production standards.
• Assist with recipes and costing with Head Chef to meet monthly margins.
• Attend team briefings and participate in stock takes.
• Keep work surfaces, refrigeration, and storerooms clean and sanitised.
• Ensure correct protective clothing and safe kitchen practices.
• Keep kitchen secure and tidy before shift ends.

Conocimientos

Communication skills

Independence

Interpersonal skills

Work under pressure

Descripción del empleo

Job Description:

• Produce all items relating to the menu to the Head Chef's standards.
• Maintain a high standards of hygiene and health and safety
• Ensure all equipment failure and hazards are reporting any waste in the correct procedure.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipe.
• Ensure work surfaces, refrigeration, stores sire cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the code of practices.
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Head Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefing.
• Participate in monthly physical stock take of the outlet, including but not limited to plates and utensils

Job Requirements:

• 5 day work week
• At least 3 years of relevant experience
• Experience in both western and Asian cuisine (preferably Japanese) will be an advantage
• Basic communication and interpersonal skills
• Able to work independently