chef

Key Responsibilities and Duties Culinary Excellence:
Preparing, seasoning, and cooking high-quality dishes, including sauces, soups, and entrees, while ensuring consistent presentation. Kitchen Management:
Supervising kitchen staff, including line cooks and prep cooks, and delegating tasks during service. Inventory & Purchasing:
Ordering, receiving, and inspecting food supplies and kitchen equipment. Safety & Sanitation:
Enforcing strict food safety, health regulations, and cleanliness standards, such as HACCP.
Required Skills and Qualifications Culinary Expertise:
Strong knowledge of cooking techniques, flavor combinations, and knife skills. Leadership:
Experience leading a team, training junior staff, and maintaining a calm demeanor under pressure. Operational Knowledge:
Understanding of food safety regulations, inventory control, and kitchen equipment maintenance
WORKING LOCATION -BUKIT TIMAH TALENT LINK SOLUTION - (23C1962) PATRICK POH Reg No - R

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