Salary:

• $2000 Basic and above, + $240 Shift Allowance + $110 Culinary Allowance + OT + Staff Transportation + 12 Days AL

Working Hours:

• Rotating Shift/ 6 days work week (Staff transportation will be provided once working beyond midnight)

Location:

• Airport Blvd / Changi North Crescent

Job Responsible:

• Working in a commercial kitchen performing the below functions.
• Supervise meals produced, according to menu specifications, production schedules and menu cycle.
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around.
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO).
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures.
• Assist in planning rosters and deployment of staff as and when requested.
• Monitor the performance of machines/equipment and report any malfunction.

Requirement:

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerized worksheets, check and respond to emails when on duty.
• Possess good knowledge of food hygiene and food handling procedures.
• Possess good decision-making, problem solving, communication and training skills.
• Willing to be cross deployed across sections in Food Solutions when required.
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business.
• Have good knowledge in food preparation.
• Have the ability to work in a large brigade with a multi culture team.
• Be prepared to undergo a practical test to display his/her culinary skill.
• Comfortable with shift work.

GMP Recruitment Services (S) Pte Ltd | 09C3051| Charlotte Tan | R25127499