- Bedok East Region (Singapore) Singapore
Kerja Sepenuh Masa Chef, Gaji tinggi SGD 3,500 di FOODTALKS CATERER & MANUFACTURER East Region (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Chef - Central Kitchen Food Catering
Work Scope
Food preparation and cooking – carry out daily production tasks according to recipes and quality standards
Kitchen operations responsibility – manages assigned kitchen operations and ensure tasks are completed accurately and on time
Resource planning support – support planning and monitoring of ingredient and goods usage as required
Food cost awareness – monitor ingredient usage and support efforts to minimize wastage
Quality control – check finished products for taste, consistency, hygiene, and food safety before dispatch
Menu contribution – support the planning and development of new and seasonal menu items
Collaboration – work with office and operations staff to discuss ideas and resolve operational matters
Other duties – perform any other tasks as assigned
Requirements
Culinary qualification (e.g. WSQ, ITE, or equivalent) preferred, or equivalent relevant experience
Prior experience as a Chef/Cook in a central kitchen, catering, or commercial kitchen setting
Working knowledge of food safety and hygiene standards (Basic Food Hygiene Certificate a plus)
Able to work in a fast-paced kitchen environment, including standing for extended periods
Strong sense of taste, consistency, and presentation standards
Team player with good communication skills
Able to work shifts, including weekends/public holidays as required by production schedules
Work Scope
Food preparation and cooking – carry out daily production tasks according to recipes and quality standards
Kitchen operations responsibility – manages assigned kitchen operations and ensure tasks are completed accurately and on time
Resource planning support – support planning and monitoring of ingredient and goods usage as required
Food cost awareness – monitor ingredient usage and support efforts to minimize wastage
Quality control – check finished products for taste, consistency, hygiene, and food safety before dispatch
Menu contribution – support the planning and development of new and seasonal menu items
Collaboration – work with office and operations staff to discuss ideas and resolve operational matters
Other duties – perform any other tasks as assigned
Requirements
Culinary qualification (e.g. WSQ, ITE, or equivalent) preferred, or equivalent relevant experience
Prior experience as a Chef/Cook in a central kitchen, catering, or commercial kitchen setting
Working knowledge of food safety and hygiene standards (Basic Food Hygiene Certificate a plus)
Able to work in a fast-paced kitchen environment, including standing for extended periods
Strong sense of taste, consistency, and presentation standards
Team player with good communication skills
Able to work shifts, including weekends/public holidays as required by production schedules
Peringatan Penting
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