Job Responsibilities:
- Food Preparation: Assist in the preparation and cooking of dishes according to recipes and standards set by the executive chef, Head Chefs , senior sous and Sous chefs
- Station Support: Support the sous chefs & the Chef de Partie in managing a specific kitchen station, ensuring all tasks are completed efficiently and effectively.
- Ingredient Handling: Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste.
- Quality Assurance: Maintain high standards of food quality and presentation, conducting regular taste tests and inspections.
- Kitchen Hygiene: Adhere to strict sanitation and safety guidelines, keeping the kitchen clean and organized at all times..
- Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operations during service periods.
- Training and Development: Participate in training sessions and workshops to enhance culinary skills and knowledge.
- Ad-hoc duties as assigned by chef in-charge
Health and Safety Responsibilities:
- Adhere to Compass Singapore HSE systems and procedures
- Follow all Emergency Response plans on site
- Follow procedures for identifying, assessing and controlling hazards and risks
- Adhere to and maintain food handling standards and food safety plan at all times
Job Requirements:
- Candidate must possess at least a Professional Certificate/NITEC
- At least 1-2 years of relevant work experience in the related field
- Proactive, friendly and pleasant characteristics
- Able to communicate skills and team player
- Cheerful and self-motivated with positive working attitude
