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Chef

2 weeks ago

Singapore SG EMPLOYMENT 88 Full time

**Duties and Responsibilities**
- Prepare Mise-en-place.
- Prepare food items in accurate and standard portions/quantities.
- Prepare meals as directed and according to recipe, menu specification and expected standard.
- Attend to any last-minute additional meal orders or menu changes due to flight delay.
- Assist Production Chef during Food Presentation and ensure all prepared foods are properly labelled with Day Sticker.
- Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
- Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
- Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
- Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
- Ensure staffs adhere to safety rules and regulation practices and check and ensure that the First Aid Box is always complete with required content.
- Monitor and ensure food temperatures are within standard limits.
- Provide training, supervise, and assign job to staff and monitor and check staff attendance against roster and work schedule.
- Minimize wastage and optimize stock level of raw materials and ingredients.
- Monitor stock level of raw materials and products in the cold room or freezer.
- Submit wastage and spoilage report to Production Chef.
- Adjust duty roster according to workload, if necessary and plan and order dry store items ahead actual requirement.
- Conduct daily cold rooM/Freezer/equipment inspection.
- Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities. Submit Daily Performance Report to Production Chef.
- Undertake any other duties assigned by immediate superior. Ensure compliance with all workplace safety, security, and health policies and procedure

**Requirements**:

- Minimum 10 years of experience in culinary operations
- Must have a comprehensive culinary background in a specific cuisine