Executive Chef

Career > Retail (F&B)

Number of Vacancies - 1

Job Descriptions:

• Responsible for Research & Development in innovating new dishes, cooking and presentation as per the standardized recipes
• Preparation for Roast of different Meats that goes with Carbohydrate (Rice, Noodles & Congee) and side dishes (Vegetable, Different Bean items & Seafood)
• Responsible for the overall training, coordination, work discipline of staff, work delegation and supervision of staff where applicable to the area of your workplace
• Responsible for ensuring the receiving raw material goods, frozen & chill food, perishable and stock supplies are consistent in quality, quantity, control wastage and FIFO (First in First Out)
• Responsible for the overall food quality, taste, appearance and portion control where applicable to the area of your workplace
• Enabling and adherence to the principles and work practices detailed under Authority regulation or System (HACCP & etc.) with all relevant Food Hazzard in food safety, hygiene, sanitation, cleanliness, health, storage & etc., as applicable to the area of your workplace
• Enabling and adherence to the principles and work practices detailed under Authority regulation or System (ISO & etc.) with all relevant Kitchen Hazzard in health safety, fire safety, pollution, chemical control & storage & etc., as applicable to the area of your workplace
• Responsible for diligently recording all recipes used and sold by the restaurants and outlet in a Master Recipe Book which is the property of the management
• Any other duties as assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections

Job Requirements:

• Understand different cuts of meats of Beef, Pork, Lamb and Poultry
• At least 3 years in roasting and minimum 5 years of F&B relevant experience
• Willing to learn and positive attitude
• Able to speak and write English