MANAGEMENT ASSOCIATES-KITCHEN

DELICIAE HOSPITALITY MANAGEMENT PTE. LTD.; Singapore; Vor Ort; SGD 42.000 - 72.000; Vollzeit

Zusammenfassung

DELICIAE HOSPITALITY MANAGEMENT PTE. LTD. is seeking an experienced culinary professional to lead daily kitchen operations, collaborate with the executive team, and ensure top-quality food preparation for in-house and outside catering events.

Responsibilities include overseeing junior staff, maintaining inventory, ensuring FIFO, and upholding hygiene and safety standards across all kitchen activities.

Qualifikationen

• Meticulous, keen attention to detail and creativity.
• Capable of working in a fast-paced environment.
• Positive attitude and good communication skills.
• Solutions-oriented, results driven and problem-solver.

Aufgaben

• Support the Executive/Chef De Cuisine and assigned personnel: run daily kitchen operations and assist with outside catering events.
• Prepare and delegate mise-en-place as directed by superior.
• Oversee junior kitchen staff and ensure knowledge of menus and recipes.
• Maintain proper stock for smooth kitchen operations.
• Ensure FIFO and proper handling/storage of all food items according to standards.
• Uphold quality control and presentation per company recipes and portion controls.
• Inspect quality of food on receipt and sign off deliveries; monitor temperatures.
• Assist Head Chef and oversee stock movement and inventory.
• Ensure hygiene, safety, and risk management practices are followed.
• Perform daily kitchen duties: setup/cleaning of equipment, surfaces, floors, and storage areas.

Jobbeschreibung

Job responsibilities including, but are not limited to:

• Working closely with the Executive/Chef De Cuisine and his assigned personnel: supporting CDC/Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.


• Preparation/delegating of mise-en-place as written/verbally instructed by superior.


• Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.


• Maintain proper stock for smooth running of daily restaurant kitchen operations


• Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.


• Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering), ensuring all portion controls are strictly adhered to following the head chef's practices.


• Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)


• Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving


• To ensure with good hygiene and personal grooming standards, ensure workplace safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.


• Enjoys being challenged, committed to serving food of the highest quality.


• Have good initiative, a self-starter and a team player.


• To assist in monthly inventory for the entire kitchen.


• Monitoring portion and waste control to maintain profit margins.


• Perform any other duties as assigned by the management/CDC/Restaurant Manager


• Carrying out daily general kitchen duties which include, but not limited to,


• setting up and cleaning of kitchen equipment/cleaning of kitchen surfaces, floors and storage areas, trash disposal, organize and ensure kitchen space is clean and tidy in accordance with food safety and hygiene standards etc.

Requirements:

• Meticulous, keen attention to detail and creativity.


• Capable of working in a fast-paced environment.


• Positive attitude and good communication skills


• Solutions-oriented, results driven and problem-solver


• Those with a degree certification-