- Ayer Rajah Avenue one-north Southwest (Singapore) Singapore
SODEXO SINGAPORE Hiring! Full Time COOK #$2500 - $2700 #5 DAYS WORK in Southwest (Singapore), Earn up to SGD 2,800 - Ricebowl
COOK #$2500 - $2700 #5 DAYS WORK
SODEXO SINGAPORE
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Job Description
Responsibilities
Location: International School @One North
Working Hours: 7.30am to 4.30pm
Working Days: 5 days a week (Mondays to Fridays only)
Key Responsibilities:
Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
Assist in planning of menus and recipes with the Unit Manager and Sous Chef.
Attend weekly service meetings to improve and enhance service level.
Recording temperature for all refrigerators and Daily Cooking core temperature.
Responsible to ensure that all menu items are available in service areas throughout service times.
Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
Performs any other duties as directed by the Sous Chef and Unit Manager.
Key Requirements:
Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
Minimum 3-5 years’ experience in similar capacity with or without qualification.
Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objective.
Working Hours: 7.30am to 4.30pm
Working Days: 5 days a week (Mondays to Fridays only)
Key Responsibilities:
Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
Assist in planning of menus and recipes with the Unit Manager and Sous Chef.
Attend weekly service meetings to improve and enhance service level.
Recording temperature for all refrigerators and Daily Cooking core temperature.
Responsible to ensure that all menu items are available in service areas throughout service times.
Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
Performs any other duties as directed by the Sous Chef and Unit Manager.
Key Requirements:
Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
Minimum 3-5 years’ experience in similar capacity with or without qualification.
Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objective.
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