| Company Name | Paradox Clarke Quay Pte Ltd |
|---|---|
| Company UEN | 201021900G |
Monitor the quality of ingredients and cooked dishes / pastry meet the hotel’s standards. Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage. Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage. Assist in training within department and to attend training sessions when requested. Keep the Respective Kitchen in Charge informed about all aspects of the assigned section. Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities. Assist in other food production areas as needed. Maintain good working relationships with your own colleagues and all other departments. Participate in serving guests during outside catering events as assigned. Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards. Any other adhoc duties as and when assigned by the Management.
Experience in Western Banquet / Pastry, Baking and making Petit Fours / using wok to prepare Asian Cuisine / choosing, preparing, and presenting cold foods, such as salads, cold soups, meats, and cheeses. Possess Food Hygiene Certificate Knowledge of Food Safety Regulations Good interpersonal and problem-solving skills. Good Organization and time Management skills. Ability to work well under pressure and independently in a fast-paced environment. Ability to work flexible hours, beyond working hours and on weekends.
| Job Title | Demi Chef |
|---|---|
| Salary | SGD2,426.00 - 2,426.00 |
| Employment Type | Full Time |
| Working Experience | 1 Years |