- Geylang Southeast (Singapore) Singapore
AL FALAH BARAKAH RESTAURANT PTE. LTD. Hiring! Full Time COOK in Southeast (Singapore), Earn up to SGD 5,000 - Ricebowl
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Job Description
Responsibilities
To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc
To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc
Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Able to introduce new menu’s every three months to change customer tastes and to give new variety for repeated customers
Seek to ensure at all times that customers have the best experience possible
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times
Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods
JOB REQUIREMENTS
:
To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc
Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Able to introduce new menu’s every three months to change customer tastes and to give new variety for repeated customers
Seek to ensure at all times that customers have the best experience possible
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times
Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods
JOB REQUIREMENTS
:
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