- Yishun North Region (Singapore) Singapore
全职 EXECUTIVE CHEF 工作, 薪水 up to SGD 12,000, HYDEEN EATING HOUSE PTE. LTD. North Region (Singapore) 公司招聘中 - Ricebowl
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职位描述
岗位职责
Hiring and training kitchen staff on food handling or equipment safety
Creating and updating menus based on ingredient pricing and seasonality
Setting and maintaining standards for food quality and dish presentation
Managing ingredients or supplies inventory
Overseeing kitchen-related finances, including budget and food and labor costs
Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation detailS
Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation proceduresEnsuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
Prepare traditional South Indian dishes such as dosa, idli, vada, sambar, rasam, pongal, biryani, meals, chutneys, and curries.
Prepare breakfast, lunch, dinner, and special menu items according to the restaurant's requirements.
Maintain consistent taste, quality, and portion sizes.
Manage food preparation and cooking efficiently during busy hours.
Ensure proper storage and handling of ingredients.
Maintain cleanliness and hygiene in the kitchen.
Monitor food stock and inform management about required ingredients.
Minimize food wastage and control ingredient usage.
Follow food safety and kitchen safety standards.
Work effectively with other kitchen staff.
Requirements:
Previous experience as a South Indian Chef or Cook.
Good knowledge of South Indian cuisine and cooking techniques.
Ability to work under pressure and manage multiple orders.
Knowledge of kitchen hygiene and food safety.
Good teamwork and communication skills.
Willingness to work flexible hours, including weekends and holidays.
Creating and updating menus based on ingredient pricing and seasonality
Setting and maintaining standards for food quality and dish presentation
Managing ingredients or supplies inventory
Overseeing kitchen-related finances, including budget and food and labor costs
Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation detailS
Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation proceduresEnsuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
Prepare traditional South Indian dishes such as dosa, idli, vada, sambar, rasam, pongal, biryani, meals, chutneys, and curries.
Prepare breakfast, lunch, dinner, and special menu items according to the restaurant's requirements.
Maintain consistent taste, quality, and portion sizes.
Manage food preparation and cooking efficiently during busy hours.
Ensure proper storage and handling of ingredients.
Maintain cleanliness and hygiene in the kitchen.
Monitor food stock and inform management about required ingredients.
Minimize food wastage and control ingredient usage.
Follow food safety and kitchen safety standards.
Work effectively with other kitchen staff.
Requirements:
Previous experience as a South Indian Chef or Cook.
Good knowledge of South Indian cuisine and cooking techniques.
Ability to work under pressure and manage multiple orders.
Knowledge of kitchen hygiene and food safety.
Good teamwork and communication skills.
Willingness to work flexible hours, including weekends and holidays.
重要安全守则
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