Leading Cook (Chinese restaurant) (Singapore)
Roles & Responsibilities
1. Reports for duty punctually wearing the correct, clean uniform, shoes and name badge.
2. Maintains a good working relationship with colleagues within and outside the department.
3. Maintains cleanliness of refrigerators, cold room, working tables and kitchen equipment.
4. Supervises the various buffet set-up, replenishment and clearance and assists where necessary.
5. Supervises cooks on food preparation and assist them.
6. Ensure the cost effective production of raw materials to minimize wastage.
7. Ensure the high quality of food preparation is in accordance with the established standard.
8. Ensure the electrical, mechanical equipment and utensils are in operation and properly maintained and to report on any malfunction.
9. Performs any other duties as may be assigned from time to time by the Management.
