CHIEF COOK

2 weeks ago


Singapore JBR WORLD PTE. LTD. Full time

Roles & Responsibilities Able to cook South and North Indian cuisines and Malay cuisines. South Indian cuisines include prata, murtabak, thosai, roti naan, tandoori, kebab, briyani, set meals, mee goreng, kambing soup, and Indian rojak. Malay cuisines include nasi padang, mee rebus, mee siam, mee soto, lontong, nasi lemak, and Thai seafood. Responsibilities: Control and direct the food preparation process and any other relative activities. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings. Approve and polish dishes before they reach the customer. Plan orders of equipment or ingredients according to identified shortages. Arrange for repairs when necessary. Estimate staff's workload and compensations. Experience in preparing all kinds of South Indian Cuisine, Malay Cuisines, and Thai Muslim Seafood. Comply with nutrition and sanitation regulations and safety standards. Foster a climate of cooperation and respect between co-workers. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings. Manage Seafood Goreng oven in a fast-paced environment. Approve and polish dishes before they reach the customer. Create tasting menus for clients interested in contracting the food for different events from their kitchen. Work effectively with the kitchen team and comply with company procedures and food safety policies. Prepare workstation with required ingredients and equipment and keep the station sanitary and organized throughout the shift. Develop a cross-marketing strategy to increase profit, such as pairing drinks with the food served. Must have prior experience in Indian Sweets, Malay Kuih-Kuih, and Epok Epok. Must have prior experience in Indian Fusion menu. Ensuring ingredients are tagged, date-labeled, covered, stored, and rotated effectively. Oversee food levels and restock items on time. Supervise the preparation of food production schedules, preparation, and following established recipes to prepare menu items. Follow guidelines to ensure correct serving temperatures and adequate portion control. Able to fill in any area of the kitchen at any time. Maintain accurate production levels to maintain a certain food cost variance. Keep utensils and equipment clean and sanitary. Establish stock levels at the end of the shift and capture information on standardized stock sheets. Remove trash and clear storage bins. Maintain production books, recipe development, food production procedure guidelines, and a general understanding of various cooking methods, ingredients, equipment, and procedures. Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control. Preparation of tasty and authentic South Indian fusion cuisine, Malay cuisines, and Thai Muslim Seafood. Hands-on execution, able to meet deadlines, and work under pressure. Independent and team player, independent, and able to work under minimum supervision. Work well under pressure and have no qualms assuming additional responsibilities. Responsible and dedicated to meeting tight deadlines. Skills & Qualifications: Organizational Skills. Verbal Communication. Culinary Arts. Kitchen Equipment Knowledge. Creativity, Interpersonal. #J-18808-Ljbffr


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