- Bukit Timah Central Region (Singapore) Singapore
Green Jay Hiring! Full Time Cook in Central Region (Singapore), Earn up to SGD 3,500 - Ricebowl
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Job Description
Responsibilities
Job Description:
Produce all items relating to the menu to the Head Chef's standards.
Maintain a high standards of hygiene and health and safety
Ensure all equipment failure and hazards are reporting any waste in the correct procedure.
Ensure a strict control on food waste and reporting any waste in the correct procedure.
Ensure a correct standard of stock rotation, making sure food products are used prior to the best date
Ensure all portion controls are strictly adhered to
Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipe.
Ensure work surfaces, refrigeration, stores sire cleaned and sanitised before end of shift
Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the code of practices.
Ensure the kitchen is secure, clean and safe before going off shift
Produce recipes and costing in conjunction with the Head Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
Attend all team briefing.
Participate in monthly physical stock take of the outlet, including but not limited to plates and utensils
Job Requirements:
5 day work week
At least 3 years of relevant experience
Experience in both western and Asian cuisine (preferably Japanese) will be an advantage
Basic communication and interpersonal skills
Able to work independently
Produce all items relating to the menu to the Head Chef's standards.
Maintain a high standards of hygiene and health and safety
Ensure all equipment failure and hazards are reporting any waste in the correct procedure.
Ensure a strict control on food waste and reporting any waste in the correct procedure.
Ensure a correct standard of stock rotation, making sure food products are used prior to the best date
Ensure all portion controls are strictly adhered to
Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipe.
Ensure work surfaces, refrigeration, stores sire cleaned and sanitised before end of shift
Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the code of practices.
Ensure the kitchen is secure, clean and safe before going off shift
Produce recipes and costing in conjunction with the Head Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
Attend all team briefing.
Participate in monthly physical stock take of the outlet, including but not limited to plates and utensils
Job Requirements:
5 day work week
At least 3 years of relevant experience
Experience in both western and Asian cuisine (preferably Japanese) will be an advantage
Basic communication and interpersonal skills
Able to work independently
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