Chef

Roles & Responsibillities

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:
Overall in charge of kitchen operations

Procurement, selection, inspection and preparation of ingredients

Cut various meats and vegetables as per established specification

Track inventory stock in kitchen and conduct daily order

Cleans food preparation areas as determined by law and company policy

Prepares food to the specifications of the client

Prepares food before the arrival of guests

Makes adjustments to food items to accommodate guests with allergies or specific diet concerns

Manage other employees in kitchen

Acts as liaison to front-of-house employees to ensure proper food service temperature

Seasons food according to recipes or company needs

Orders ingredients and spices as needed

Operates various kitchen appliance such as a blender, oven, grill

Portions, arranges, and garnishes food based on client preference

Direct and lead the food assembly process

Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

At least 5 years' experience in western cuisine

Good experience in western cuisine kitchen operation

Knowledge of good hygiene practices

Willing to work long hours and OT when required

Understand western spices well