Demi Chef de Partie
-
Changi Airport MRT, Changi
50 Airport Boulevard, Singapore, 819658
- Sepenuh masa
- 5 Hari Seminggu
Summary
You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.
Duties and Responsibilities
- Prepare Mise-en-place and prepare food items in accurate and standard portion and quantities.
- Prepare meals as directed and according to recipe, menu specification and expected standard.
- Attend to any last-minute additional meal order or menu changes due to flight delay.
- Assist Sous Chef and Production Chef during Food Presentation.
- 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.
- Ensure staffs adhere to safety rules and regulation practices.
- Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
- Ensure food temperatures are within standard limits.
- Provide training, supervise and assign job to staff.
- 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 and check and ensure weight of meals is prepared according to specifications.
- Plan and order dry store items ahead actual requirement.
- Conduct stock check of Airline float stocks and submit report to Dry Store.
- Conduct daily cold room/freezer/equipment inspection.
- Undertake any other duties assigned by immediate superior.
- Ensure compliance with all workplace safety, security, and health policies and procedure
Requirements
- Minimum 2 years of experience in culinary operations
- Must have a comprehensive culinary background in a specific cuisine
Tentang Majikan
BRN/UEN: 197702772D
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