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Chef

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DOMESTIC MAID SPECIALIST logoDomestic Maid Specialist · Food Xchange @ Admiralty, Singapore
S$36K–S$60K/yrFull-timeUnknown5d ago
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Responsibilities

  • Prepare, cook food and present food effectively and efficiently.
  • Assist in the preparation, cooking, garnishing, and presentation of food.
  • Keep up to date with the current promotions and new items on the menu.
  • Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
  • Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.
  • Assist in accurate food-ordering and stocking levels.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
  • Assist in keeping the kitchen clean, hygienic and tidy at all times.
  • Maintain good personal hygiene as well as high work and safety standards in the workplace.
  • Report on time, in proper uniform and grooming.

Requirements

  • Minimum 5 year of experience working in kitchen as food preparation and/or cooking.
  • Minimum technical certificate or certificate in any relevant fields.
  • Great team player and customer service oriented.
  • Possess strong initiative and integrity.
  • Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations
  • Assist in cleaning duties
  • Prepare and cook food items on placed orders
  • Ensure good presentation of each dish served
  • Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
  • Follow and adhere to health and safety procedures
  • Maintain a clean working environment
  • Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
  • Maintaining the entire kitchen operation
  • Preparing hot and cold dishes and executing requests based on required specifications
  • Assisting in the planning and development of menus and recipes
  • Supervising, training, and developing staff and ensuring consistency in work performance
  • Ensure quality control and presentation of the food

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