Executive Cook
at MANJAL RESTAURANT PTE LTD
Singapore, Southeast, Singapore -
Start Date | Expiry Date | Salary | Posted On | Experience | Skills | Telecommute | Sponsor Visa |
---|---|---|---|---|---|---|---|
Immediate | 24 Aug, 2024 | USD 8000 Monthly | 25 May, 2024 | N/A | Good communication skills | 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:
Roles & 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 meals
How To Apply:
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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:N/AMax:5.0 year(s)
Hospitality
Hotels / Restaurants
Hospitality
Graduate
Proficient
1
Singapore, Singapore