Dim Sum Chef - Vegetarian
- All food production and presentation of dishes in designated kitchen and complete on time to the specification of the Chef.
- Communicate with Chef and Sous Chef to ensure that all promotion and new menus are completed to the set standard.
- Controlling stock and all perishables working on rotation to reduce wastage.
- Oversee and manage designated kitchen staff, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training.
- Executing the creation of all menus based on the forecast of the business promotions and ala carte.
- Creative garnishing of all plates are followed to the specification designated by Chef and Sous Chef.
- Order market & store items on daily basis.
- Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts.
- Co-ordinate all work smoothly in designated kitchen.
- Responsible to have all required kitchen areas set up on time for service.
- To ensure that all mise en place is fresh and checked daily according to business.
- To follow instructions and to train all kitchen staff, standard set by the Executive Chef.
- To oversee and manage in the absence of the Sous Chef in your designated kitchen, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training, standard set by the executive chef
- Health and safety to comply to Singapore law requirements with minimum complaint To follow health, safety, hygiene and fire regulations set by the Club.
Application Process
Send in your resume via email by clicking this link.