Head Chef
at TUNG LOK CATERING
Singapore, Southeast, Singapore -
Start Date | Expiry Date | Salary | Posted On | Experience | Skills | Telecommute | Sponsor Visa |
---|---|---|---|---|---|---|---|
Immediate | 28 Jun, 2024 | USD 6000 Monthly | 29 Mar, 2024 | N/A | Interpersonal Skills,Beverage Industry | 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:
JOB REQUIREMENTS:
- Minimum 3 years of experience in the Food & Beverage industry, preferably in a Halal Chinese Banquet environment
- Able to perform different shifts and work on weekends/public holidays
- Basic PC literate, well organized and self-motivated
- Have initiative and hardworking with positive attitude to learn and contribute
- Possess good communication and interpersonal skills
Responsibilities:
- Expertise in Asian & Western cuisine in central kitchen
- Attend and execute food tastings and events in relation to Banquet with support from existing central kitchen team
- Organize food production in a cost effective and hygienic manner
- Prepare Banquet menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis
- Assist in formulating, coordinating and supervising all menu planning and implementation in the kitchen
- Ensure food standards and presentations are maintained and continuously improved
- Ensure that the kitchen is managed efficiently and according to the established concept statements
- Investigate and manage customer complaints
- Estimate materials or labor requirements
- Oversee work progress to verify safety or conformance to standards
- Requisition stock, materials, supplies or equipment
- Supervise, coordinate and integrate into activities of cooks and other food preparation workers
- Check the quality of raw and cooked food products to ensure that standards are met
- Estimate amounts and costs of required supplies, such as food and ingredients
- Monitor sanitation practices to ensure that employees follow standards and regulations
REQUIREMENT SUMMARY
Min:N/AMax:5.0 year(s)
Hospitality
Hotels / Restaurants
Hospitality
Graduate
Proficient
1
Singapore, Singapore