RESPONSIBILITIES
Perform Food Preparation and Manage Food Safety and Quality Standard
- Ensure all food preparation is carried out according to the Standard Recipes and Operating Procedures
- Ensure consistent food standard is maintained at all times conduct checks for quality, consistency and presentation of food
- Ensure standards of food hygiene, health and safety are monitored and adhered to all statutory food hygiene and sanitation guidelines by SFA
- Ensures proper labelling of food items after preparation
- Ensures the correct rotation by FIFO and maintain stock levels of all food products
- Ensures the proper stocking of raw materials required for the kitchen
- Continuously develop cooking skills through on-job training to be able to manage all the stations efficiently and productively
- Constantly rectify and improve issues /procedures to improve food standard
- Always maintain adequate stock
- Receive deliveries, check quality/expiry dates, and store items properly
Meet Customer Expectations
- Work with Head Chef/ Sous Chef/ Junior Sous Chef to handle food issues/complaints effectively and manage customer satisfaction promptly and appropriately.
- Constantly rectify and improve on food issues to manage and ensure customer satisfaction.
Upkeep and maintain Cleanliness of the Kitchen
- Ensure the kitchen, workstations and utensils are well-cleaned and maintained at all times.
- Ensure all kitchen equipment are well-maintained and serviced regularly.
- Ensure uniform is well kept and good personal and food hygiene is maintained at all times.
- Follow NEA/SFA food safety and hygiene standards. Wear proper attire: apron, hairnet, gloves.
- Dispose of waste and do dishwashing when needed.
