全职 CHIEF COOK 工作, 薪水 up to SGD 3,900, SOI 72 PTE. LTD. Central Region (Singapore) 公司招聘中 - Ricebowl

Prepare food according to the Company standard procedures.Assist in cooking and food preparation.Prepare cold foods and raw foods, slice meat, and wash vegetable.Stir and strain soups and sauces.Butcher and clean fowl, fish, and poultry to prepare for cooking or serving.Ensure kitchen operations are carried smoothly and effectively.Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.Responsible for inventory management to ensure sufficient stock for operation efficiency.Ensure kitchen cleanliness, food hygiene and kitchen safety practices.Lead junior cooks or kitchen helpers in kitchen duties.Allocate work to junior kitchen cooks.Cut various meats and vegetables as per established specification.Track inventory stock in kitchen and conduct daily order.Cleans food preparation areas as determined by law and company Policy.Prepares food to the specifications of the client.Prepares food before the arrival of the guests.Make adjustments to food items to accomodate guests with allergies or specific diet concerns Manages other employees in the kitchenAct as liaison to front-of-house employees to ensure proper food service temperature.Seasons food according to receipes or company needsOrders ingredients and spices as needed Operates various kitchen appliance such as blender, oven and grillPortions, arranges, and garnishes food based on client preference. Assists other cooks during the food assembly process

Responsible for kitchen equipment maintenance

Perform other reasonable job duties as requested by Supervisors.Washing, disinfecting and properly storing cooking and kitchen utensils and equipment.Buying, weighing and storing ingredients and food supplies.Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens.Managing inventory, unloading supplies and organising the storeroom.Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.Maintains clean work areas, utensils, and equipment.Develop new menu items while improvising the existing ones.Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.Able to do shift work.