Model jobs in Singapore

Responsibilities:

• Reports to the Chef de Cuisine/ Sous Chef on a daily basis for communication of concerns and opportunities

• Assists in managing the activities of assigned outlet kitchen

• Assists in maintaining food quality and presentation

• Assists with maintaining kitchen labor and related costs controls

• Participates in outlet staff scheduling, evaluations, training, motivating, safety, and counseling where required

• Maintains proper product and work flow

• Maintains a complete SOP Manual for Outlet Kitchen Operations

• Follows up on quality control with the most economical usage of products

• Monitors that Job Descriptions of kitchen staff are performed as stated

• Observes movement of menu items, anticipates and recommends changes to meet rising Member’s expectations

• Follows through on proper maintenance and sanitation of kitchen equipment and facilities

• Follow through on implementing progressive staff training and development programs

• Suggests and assists with menu and recipe upgrading, development, costing and implementation

• Ensures effective lines of communication are in place at all levels

• Provides budget recommendations and adheres to objectives set and established by the management

• Attends briefings as and when required, conducts daily line up’s and ensures appropriate information is channeled to subordinates in an effective manner

• Provides Food Requisitions and establishes close control for correct par levels, adjusting to member demands

• Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas

• Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, so as to encourage all employees to likewise

• Provides and conducts training for junior staff on Basics & food handling techniques

• Adheres to deadlines and objectives for the yearly business plan

• Ensure daily HACCP system in place

• Able to take over the operation when Sous chef not on duty

• Able to handle purchasing and pre order market list

Requirements:

• Certificate from a recognized culinary institution

• Minimum of 6 years with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on American Style) in comparable operations

• Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine

• Knowledge of religious dietary requirements

• Able to communicate in English

• Knowledge in Production flow and equipment usage

• Basic computer skills