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Line Cook, Grill

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Central Region, Singapore SteakGrill Full time $2,600 - $3,300 per year

Famous Steakhouse is hiring

Line Grill Cook (Sous Chef / Chef de partie)

Location and Salary: $3300, central

JD: The line grill cook is responsible for the grilling of all proteins ala minute (cooked to order), mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for Line Sauteed Cook (all sides and sauces).

Reporting hierarchy: Report to Head cook

Working hours

  • 11am to 1030pm (930pm last order)
  • 1 hour break
  • 5.5 days work week

Requirements:

  • Knowledge of different types of proteins and how to handle them, the different cook temperatures
  • Curing and marination
  • Butchery skills are required
  • Heat and fire management and skills
  • Food hygiene and quality control
  • Experience in grill, sauteed, bbq

Benefits:

  • Career progression to head cook
  • Freedom to create new dishes
  • Staff meals
  • Team bonus sharing

Line Sauteed Cook (Chef de partie)

Location and salary: $2600 to $3300

JD:  The line sauteed cook is responsible for the sides, sauces and starters ala minute (cooked to order), mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for Line Grill Cook (all Proteins grill).

Reporting hierarchy: Report to Head cook

Working hours

  • 11am to 1030pm (930pm last order)
  • 1 hour break
  • 5.5 days work week (central) 11 am to 1030pm
  • 6 days work week (North) 11am - 930pm

Requirements:

  • Knowledge of different types of french sauces and sides and how to make them, the different textures and consistencies
  • Cutting skills are required
  • Knowledge on roasting, sauteed, reducing, braising, confit, pasta
  • Experience in sauteed, grill

Benefits:

  • Career progression to Line Grill Cook
  • Freedom to create new dishes
  • Staff meals
  • Team bonus sharing

Line Pastry Cook (Junior / Commis 1)

Location and salary: $2800 (Central)

JD:  The line pastry cook is responsible for the desserts and beverages, production and ala minute (cooked to order), mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for line cook.

Reporting hierarchy: Report to Head cook

Working hours

  • 11am to 1030pm (930pm last order)
  • 1 hour break
  • 5.5 days work week

Requirements:

  • Knowledge of different types of desserts and cocktails and how to make them, the different textures and consistencies
  • Baking and mixing skills are required
  • Knowledge on bread, butter making, basic cocktail, puddings, cakes
  • Fresh grads welcome

Benefits:

  • Training provided, Cook in Training for senior role secondment
  • Staff meals
  • Team bonus sharing

Line Cook (Junior/ Commis 2)

Location and salary: $2500 (North/Central)

JD:  The line cook is responsible for the sides, production assistance and ala minute cooking (cooked to order), expediting, mise en place (station readiness), quality control, station cleanliness and maintenance, and daily stock updates. Secondary role is filling in for line cook (senior).

Reporting hierarchy: Report to Line Sauteed / Grill Cooks

Working hours

  • 11am to 1030pm (930pm last order)
  • 1 hour break
  • 6 days work week

Requirements:

  • Knowledge of food hygiene
  • Basic sauteed skills
  • Passion for F&B

Benefits:

  • Training provided, Cook in Training for senior role secondment
  • Staff meals
  • Team bonus sharing

Head of Service (Senior/ Maitre D)

Location and salary: $3200 (Central), $2500 (North)

JD:  The head of service is responsible for the total customer satisfaction, store upkeep, stock ordering, service training and customer relationship management. To conduct roll call for stock updates, upselling, cross-selling, and managing sales KPIs. To also manage team of service crew.

Reporting hierarchy: Report to Head Operations

Working hours

  • 11am to 1030pm (930pm last order)
  • 1 hour break
  • 5.5 days work week (Central)
  • 6 days work week (North)

Requirements:

  • Knowledge of different western cuisine, steaks, sides, wine, cocktails
  • Experience in reservations management, service recovery, customer hosting and engagement
  • Experience in managing a team of service personnel
  • Focused and sharp, alert and responsible
  • Experience as senior crew or restaurant managers

Benefits:

  • Manager meals
  • Staff meals
  • Management bonus sharing