Chef (South & North Indian Cuisine)
at MANAM RESTAURANT PTE LTD
Singapore, Southeast, Singapore -
Start Date | Expiry Date | Salary | Posted On | Experience | Skills | Telecommute | Sponsor Visa |
---|---|---|---|---|---|---|---|
Immediate | 02 Sep, 2024 | USD 4500 Monthly | 04 Jun, 2024 | 5 year(s) or above | Communication Skills,Interpersonal Skills,Creativity,International Cuisines,Customer Service | No | No |
Required Visa Status:
Citizen | GC |
US Citizen | Student Visa |
H1B | CPT |
OPT | H4 Spouse of H1B |
GC Green Card |
Employment Type:
Full Time | Part Time |
Permanent | Independent - 1099 |
Contract – W2 | C2H Independent |
C2H W2 | Contract – Corp 2 Corp |
Contract to Hire – Corp 2 Corp |
Description:
Below is a brief summary of the tasks involved in the Cook’s Job Position:
- Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
- Wash & Cut vegetables, meats, seafood and poultry.
- Marination’s, mise-en-place and set up all stock stations
- Ensure the food quality and the presentation.
- Ensure the prompt and speedy delivery of orders.
- Set up and manage Buffet Stations with all necessary supplies.
- Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
- Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
- Receiving goods after checking the quality and quantity.
- Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
- Check the quality of raw and cooked food products to ensure that the standards are met
- Ensure personal hygiene and safety requirements.
- Ensure the cleanliness of the kitchen, cooking utensils and equipment’s.
- Monitor the performance of assistant chefs.
- Cook staff meals
COOK SKILLS & QUALIFICATIONS:
- Basic Computational Skills,
- Organizational Skills,
- Verbal Communication,
- Culinary Arts,
- Kitchen Equipment Knowledge,
- Knowledge of International Cuisines,
- Creativity, Interpersonal Skills,
- Culinary Arts Training
REQUIREMENTS:
- Must have at least 5 year F&B Cook experience
- Excellent customer service and interpersonal skills
- A team player with strong communication skills
- Willing to perform shift work schedule during weekends and public holidays
- Pleasant personality and well-groomed
Responsibilities:
- Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
- Wash & Cut vegetables, meats, seafood and poultry.
- Marination’s, mise-en-place and set up all stock stations
- Ensure the food quality and the presentation.
- Ensure the prompt and speedy delivery of orders.
- Set up and manage Buffet Stations with all necessary supplies.
- Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
- Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
- Receiving goods after checking the quality and quantity.
- Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
- Check the quality of raw and cooked food products to ensure that the standards are met
- Ensure personal hygiene and safety requirements.
- Ensure the cleanliness of the kitchen, cooking utensils and equipment’s.
- Monitor the performance of assistant chefs.
- Cook staff meal
REQUIREMENT SUMMARY
Min:5.0Max:10.0 year(s)
Hospitality
Hotels / Restaurants
Hospitality
Graduate
Proficient
1
Singapore, Singapore