Demi CDP – Elevate Menus, Fast-Paced Kitchen

K MEAT CLUB PTE. LTD.; Singapore; On-site; SGD 36,000 - 58,000; Full time

Benefits offered by this job

Monthly sales incentive

Annual bonus

Medical coverage

Group discount (Dining)

Training & Career Growth

Overseas opportunities

Job summary

INITIA GROUP, a leading brand concept creator in Singapore & Malaysia, is seeking a Demi CDP to support the CDP and Sous Chef, ensuring consistently high-quality food, proper purchase orders, and accurate documentation across multiple outlets.

You will plan menus with the Head and Sous Chef, manage daily ingredients, maintain safety standards, and drive efficient kitchen operations, including innovative dish presentations and improved productivity.

Qualifications

• Diploma or qualification from a culinary school.
• Past experience in a similar role.
• Ability to work well in a team.
• Good listening and communication skills, as well as multitasking.
• Knowledge of safety and sanitation best practices.
• Passion for delivering great food and service.
• Flexibility to work shifts, including weekends and public holidays.
• Role may involve standing for extended periods and handling moderately heavy kitchen items.

Responsibilities

• Plan and execute menus in collaboration with other colleagues.
• Manage ingredients that should be frequently available on a daily basis.
• Follow the directions of the executive and sous chef.
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention productivity of the kitchen such as speed and food quality.

Skills

Teamwork

Communication

Multitasking

Food safety

Education

Diploma in Culinary Arts

Job description

INITIA GROUP, a leading brand concept creator in Singapore & Malaysia, is seeking a Demi CDP to support the CDP and Sous Chef, ensuring consistently high-quality food, proper purchase orders, and accurate documentation across multiple outlets.

You will plan menus with the Head and Sous Chef, manage daily ingredients, maintain safety standards, and drive efficient kitchen operations, including innovative dish presentations and improved productivity.