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Commis/Demi Chef/ CDP

3 months ago

Singapore FOC SENTOSA PTE. LTD. Full time

BENEFITS

  • Monthly sales incentive
  • 5 Days work per week
  • 44 hours weekly
  • Staff Meals provided
  • Transport from Vivo MRT to FOC Sentosa directly in and out daily
  • Referral Fee (Up to $3000) 
  • Uniform provided
  • Career Growth Opportunities
  • Staff discount
  • Birthday treat
  • Medical

RESPONSIBILITIES AND MEANS(Commis/Demi Chef) Salary Up to $2800

  • Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
  • Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
  • Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
  • Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.
  • Accurately measuring meal ingredients for the recipes.
  • Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
  • Assisting with the unloading of delivered food supplies.
  • Assisting supervisor in inventory duties.
  • Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards.
  • Plating and presenting meal items as per sections required
  • To be responsible for completing food preparations for your section
  • To ensure minimum kitchen wastage.
  • To monitor stock movement and be responsible in preparing ordering list for the supervisors in charge.
  • To ensure knowledge of the product is maintained and communicated to all relevant personnel.
  • To learn and record skills and recipes from other members of the department

RESPONSIBILITIES AND MEANS(Chef De Partie) Salary Up to $3200

  • Able to work in place of the Commis and Demi Chef.
  • Managing and training any demi-chef de parties or commis working with you.
  • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
  • Monitoring portion and waste control to maintain profit margins