Job Description

Main Responsibilities . To ensure food preparation, quality and presentation are met at all times. . To monitor stock movement and be responsible for ordering on your section . To carry out daily Main Responsibilities . To ensure food preparation, quality and presentation are met at all times. . To monitor stock movement and be responsible for ordering on your section . To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage . To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems. . To keep high standards of personal hygiene. . To adhere to hotel procedures in regard to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained . To be fully aware of all hygiene control and chemicals used in workplace . To have full knowledge of, and be able to act upon, fire procedures and comply with all hotel policies . To carry out and assist in the smooth running of the kitchen . To attend all meeting and training sessions as required . To prepare roster for the culinary team. Requirements . Possess Singapore Basic Food Hygiene Certificate . Minimum 5 to 8 years' experience in culinary field preferably in Hotel industry . Minimum 2 to 3 years in similar capacity or as Junior Sous Chef . Perform rotating shifts required ..We regret to inform that only shortlisted candidates would be notified. ..