Key Responsibilities and Duties
- Culinary Excellence: Preparing, seasoning, and cooking high-quality dishes, including sauces, soups, and entrees, while ensuring consistent presentation.
- Kitchen Management: Supervising kitchen staff, including line cooks and prep cooks, and delegating tasks during service.
- Inventory & Purchasing: Ordering, receiving, and inspecting food supplies and kitchen equipment.
- Safety & Sanitation: Enforcing strict food safety, health regulations, and cleanliness standards, such as HACCP.
Required Skills and Qualifications
- Culinary Expertise: Strong knowledge of cooking techniques, flavor combinations, and knife skills.
- Leadership: Experience leading a team, training junior staff, and maintaining a calm demeanor under pressure.
- Operational Knowledge: Understanding of food safety regulations, inventory control, and kitchen equipment maintenance
WORKING LOCATION -BUKIT TIMAH
TALENT LINK SOLUTION – (23C1962)
PATRICK POH
Reg No - R1107847
