Demi Chef

Methodist Welfare Services – Choa Chu Kang Serves as the shift leader in the kitchen He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include: Conduct meal quality check and ensure that they meet standards Conduct staff training on equipment function, standard recipes, personal hygiene and food safety Ensure that meals are served according to dietary requirements and requests Ensure the meals are cooked safely and thoroughly Ensure to prepare the food accordingly to the standard recipes Train and guide cooks in these cooking techniquessuch as pan frying, stir-frying, deep frying, roasting/baking, steaming, and braising Plan meal preparation according to schedule and update kitchen team on any change of meal request To plan and prioritize urgent duties/works to be carried out to ensure smooth operations Ensure goods are received in proper and good condition according to purchase requests Ensure goods are stored according to food safety regulations andmaintain FEFO (First Expiry, First Out) to ensure proper stock rotation Monitor inventory level daily and liaise with Chef De Partie/ Central Kitchen Manager on purchasing of goods Monitor food wastages and update CDP/CKM if there is any discrepancy Participate in menu planning To spot and inform Chef De Partie/Executive – Kitchen Operations on safety hazards that require attention. Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule Assist CDP to implement SOPs and ensure that all staff adhere to them strictly Delivery and collection of food using food warmer trolley or food bag for every meal Ensure cleanliness for all crockeries, utensils and equipment Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal. Ensure all food waste are disposed into the right waste bins Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests Report to CDP/CKM if there is any sign of pest infestation in the kitchen area To carry out any other duties and responsibilities as assigned Qualifications Minimum ITE/SHATEC or equivalent At least 4 years of relevant culinary experience and Able to understand and speak basic English Possess Certificate in Basic Food Hygiene Possess Class 3 driving license will be an advantage Competency Requirements Core Able to work in a fast-paced central kitchen environment (cooking and preparing in large quantities)Resilient, able to handle stress Compliant, able to listen and follow instructions Team player Open minded and continuously seek opportunities to improve Great time management and task prioritization Technical/Functional Good knowledge and skills in kitchen operations Confident in operating kitchen equipment safely, ensuring no compromise in work safety and preventing injury to oneself and others Able to solve daily operational issues with efficiency Able to cook, prepare, plan, and delegate duties to kitchen staff according to daily requirements, utilizing cooking techniques such as pan frying, stir frying, deep frying, steaming, roasting/baking and braising Leadership Physical Requirements Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)Working Conditions Uniform and duty meal are provided Safety shoes required (yearly reimbursement, claimable after probation)Non-air-conditioned environment No smoking allowed within the premises of the nursing home Working Hours Any timeslot of 8-hour shift between 4:00AM– 7:00PM (6-day work week, rotating shifts include work on weekends and public holiday, no fixed rest day)Direct Reports (Job Titles of Positions to be supervised by the Incumbent)Cook I, Cook II, Assistant/Steward, Driver #J-18808-Ljbffr