Station Chef - Singapore - RB FOOD GROUP PTE. LTD.

Description

Job Description:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the Restaurant.

• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with Head Chef and Sous Chef.

• Responsible to supervise Commis cooks.

• Ensure that the production, preparation and presentation of food are of the highest quality at all times

• Chef de partie is responsible for one or more stations.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

• Full awareness of all menu items, their recipes, methods of production and presentation standards.

• Follows good preservation standards for the proper handling of all food products at the right temperature.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Ensure effective communication between staff by maintaining a secure and friendly working environment.

• Establishing and maintaining effective inter-departmental working relationships.

• Maintaining quality and controlling costs in a volume food business.

• Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Demonstrate correct use of equipment and practice work safety.

• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

• Checks periodically expiry dates and proper storage of food items in the section.

• Consults daily with Head Chef and Sous chef on the daily requirements, functions and also any last-minute events.

• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

• Daily feedback collection and reporting of issues as they arise.

• Assess quality control and adhere to restaurant service standards.

• Carry out any other duties as required by management.

Requirement:

• Possess relevant professional qualifications.

• At least 2 years of experience in similar capacity.

• Able to work independently & a good team player.

• Good interpersonal & communication skills.

• Be willing to work on shifts, weekends and public holidays.

• Passion to cook

• Able to work at a fast pace and under pressure