
Chef/cook
1 week ago
Responsible for overseeing the production of all menu items, ensuring the quality is of high standards and consistent.
- Manage and control the food preparation to minimize food wastage.
- Assist in planning menu and able to create new items, SOP and Kitchen Organization.
- To ensure that there is always sufficient supply of all food items.
- Train and supervise the kitchen team, ensuring all recipes are followed in the preparation process.
- Ensure the cleanliness and hygiene standards in the kitchen are in compliance with all NEA requirements.
- Manage food purchase and storage according to demand.
- Maintain a safe and hygienic kitchen environment, including cleaning schedule.
- Train & motivate staff.
- Perfect knowledge of recipes, techniques and produce applied in the kitchen.
- Check and review Kitchen Porters performance and report to the higher management.
- Monitor kitchen wastage and create ideas to utilize or reduce.
- Ensure all food is monitored daily including quality, quantity and freshness.
- Ensure timely set-up/table setting according to event orders or reservations.
- Ad hoc duties as per assigned by superior.
**Salary**: $2,000.00 - $3,500.00 per month
**Benefits**:
- Food provided
Schedule:
- Day shift
- Weekend availability
**Experience**:
- Cooking: 5 years (preferred)
Work Location: In person
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