- Newton Road Novena Central Region (Singapore) Singapore
Full Time Western Cook (Non-halal Environment) Jobs, Salary up to SGD 2,600 in Hotel Royal Limited Central Region (Singapore) - Maukerja
Western Cook (Non-halal Environment)
Hotel Royal Limited
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Job Description
Responsibilities
JOB RESPONSIBILITIES
Responsible for preparing all sauces and all mise en place for daily usage.
Responsible for raising Requisition Forms to order stock and supplies for Chef and Sous Chef to approve.
Prepare daily buffet breakfast for groups and Ala Carte, according to recipes.
Responsible for proper handling on kitchen cleanliness, maintenance of working areas, equipment, freezers and chillers.
Responsible for cutting meat and vegetables for daily usage.
Ensure that there are adequate stock of food for day to day operation and to inform Chef/Sous Chef on low par stock.
Keep all store rooms and kitchen areas in a clean, tidy and hygienic manner, including cold room and refrigerators in accordance to Ministry of Environment rules and regulations.
Ensure that all utensils, crockery and cutlery are both washed, cleaned and stored in a clean and convenient place.
Ensure portioned control of all meat items and no pilferage.
Keep all unauthorized persons away from the Kitchen at all times.
Report all incidents and accidents to the Chef/Sous Chef.
Attend to all meetings and training as organized by the Chef and Sous Chef.
Perform other duties as and when assigned by the Management.
EDUCATION & WORK EXPERIENCE
Possess at least a GCE ‘N’ Levels or equivalent
At least 2 years of experience in hospitality industry
Specialized in western and local cuisines with good organizing and coordinating skills
Work well under pressure
Able to work on rotating shift, including weekends and public holidays
OTHER INFORMATION
Annual Wage Supplement (13th month bonus - AWS) / Yearly Bonus
Outpatient medical benefits
Dental benefits/Flexi benefits/Other benefits
Responsible for preparing all sauces and all mise en place for daily usage.
Responsible for raising Requisition Forms to order stock and supplies for Chef and Sous Chef to approve.
Prepare daily buffet breakfast for groups and Ala Carte, according to recipes.
Responsible for proper handling on kitchen cleanliness, maintenance of working areas, equipment, freezers and chillers.
Responsible for cutting meat and vegetables for daily usage.
Ensure that there are adequate stock of food for day to day operation and to inform Chef/Sous Chef on low par stock.
Keep all store rooms and kitchen areas in a clean, tidy and hygienic manner, including cold room and refrigerators in accordance to Ministry of Environment rules and regulations.
Ensure that all utensils, crockery and cutlery are both washed, cleaned and stored in a clean and convenient place.
Ensure portioned control of all meat items and no pilferage.
Keep all unauthorized persons away from the Kitchen at all times.
Report all incidents and accidents to the Chef/Sous Chef.
Attend to all meetings and training as organized by the Chef and Sous Chef.
Perform other duties as and when assigned by the Management.
EDUCATION & WORK EXPERIENCE
Possess at least a GCE ‘N’ Levels or equivalent
At least 2 years of experience in hospitality industry
Specialized in western and local cuisines with good organizing and coordinating skills
Work well under pressure
Able to work on rotating shift, including weekends and public holidays
OTHER INFORMATION
Annual Wage Supplement (13th month bonus - AWS) / Yearly Bonus
Outpatient medical benefits
Dental benefits/Flexi benefits/Other benefits
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