Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
Procurement, selection, inspection and preparation of ingredients
Prepare and serve menu items
Lead, supervise and provide guidance to team members
Ensure smooth and efficient running of kitchen operations
Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
Ensure self and team\'s compliance with all company policies/service procedures/standards at all times
Align with HSE & SFA requirements
Requirements:
Minimum 5 years of relevant experience as Chef in Institutional Catering Management
Highly creative in development of menu items and food presentation, in line with the Company\'s & Client\'s directives
Solid hands-on cuisine preparation skills
Strong leadership and communication skills to manage, train and motivate team members
Comfortable to work beyond normal business hours, whenever required
Additional Information
Career Level
Non-Executive
Qualification
Higher Secondary/Pre-U/\'A\' Level, Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma
Years of Experience
5 years
Job Type
Full-Time
Job Specializations
,
Company Overview
We believe our people are our best assets and we seek solutions everyday to build a Great Workforce and a Great Workplace. If you are looking for a challenging and fulfilling career, we invite you to join us.
Additional Company Information
Registration No.
S95CS0215C
Company Size
501 - 1000 Employees
Average Processing Time
16 days
Industry
Food & Beverage / Catering / Restaurant
Benefits & Others
Dental, Medical, Regular hours, Mondays - Fridays, Business (e.g. Shirts)