Commis / Demi Chef / Chef De Partie

Singapore, Singapore

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Prepare food in accordance to standards established and ensure consistency in quality and presentation at all times.
Ensure that all mise-en-place is prepared according to production plan.
Check and ensure adequate provisions of ingredients, working equipment, inventory and supplies, etc. for smooth daily operation of the restaurant.
Check the quality of raw and cooked food products, as well as their storage, handling and usage.
Assist in monthly inventory counts and proper recording of food wastage.
Ensure all equipment is being maintained and cleaned regularly.
Enforce strict health and hygiene standards in kitchen.
Be aware and ensure all policies, procedures, standards and guidelines are strictly adhered to.
Perform any other duties and responsibilities that may be assigned.

Requirements:

Possess at least F&B Certificate in Culinary Arts with minimum 2 years of experience on Western cuisine.
Positive service mindset and willing to go the extra mile
Ability to work independently and take initiative
Good knowledge and creative in food planning and preparation
Must be able to work on weekends and public holidays.

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