Cutter Chef I

Job Purpose:

Assist Head Chef in managing the daily overall Food Service Operations, Banqueting Functions and Food & Beverage Events and Promotions.

Responsibilities:

1. Assist the Head Chef in the daily kitchen operations, food service, banqueting functions and food-related events.
2. Prepare,cut, slice, chop and portion meat, poultry, seafood, vegetables and other ingredients according to recipes and kitchen requirements.
3. Perform proper Chinese-style cutting and preparation techniques while ensuring consistency in size, quality and portion.
4. Ensure ingredients are fresh, properly handled, stored, labelled and rotated in accordance with food hygiene and safety standards.
5. Maintain high standards of food quality, preparation, cleanliness and hygiene within the assigned section.
6. Monitor ingredient usage, minimize wastage and assist with food cost and portion control.
7. Ensure sufficient stocks are available and assist with requisition, receiving and daily/ monthly inventory of ingredients.
8. Assist the Head Chef in maintaining standardized recipes, preparation methods and food quality standards.
9. Guide and train junior kitchen staff in food preparation, cutting techniques, hygiene and safe work practices.
10. Maintain cleanliness and proper upkeep of knives, equipment, workstations and kitchen areas.
11. Work closely with the Head Chef and kitchen team to ensure timely and efficient food preparation during service.
12. Comply with workplace safety,food hygiene and safe work procedures, including proper use of personal protective equipment.
13. Perform any other duties/projects as assigned by Supervisor and/ or Management.
14. Others

• Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace.
• Not engage in any unsafe or negligent act that may endanger your self or others working around you.
• Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment.

Requirements:

• Diploma/Specialist certification in culinary arts with minimum 6-7 years of relevant experience with Food and Hygiene Certification
• Ability to provide creative innovative in menu, preparation and presentation in culinary forms
• Ability to multitask and have good time management skills
• Good leadership, communication and teamwork skills, with the ability to guide junior kitchen staff.
• Responsible, dependable and detail-oriented with a strong commitment to food quality and hygiene.
• Good communication and interpersonal skills
• Excellent Service Orientation

Benefits in joining us:

• Complimentary daily staff meal

• Birthday leave and vouchers

• Holistic medical & insurance health benefits for staff

• Central location. Easy access to public transport

  We regret that only shortlisted candidate will be notified.