DIM SUM CHEF (SINGAPORE)
Specialisation: Hotel Services
Education Qualification: Primary/ Secondary/ O level
Work Location : Anywhere In Singapore, Singapore
Salary Range : S$ 4,100.00 – 5,150.00
Date : November 01, 2024
Roles & Responsibilities:
- Assists the Master Chef in the supervision and smooth operation of the Dim Sum kitchen including training, preparation and service of food and cleanliness and hygiene.
- Assists any sections when required.
- Manages food cost by adopting best practice
- Builds and leads an effective team
- Ensure that all employees report for duty punctually, wearing the correct, clean uniform, shoes and name badge.
- Assists in building an efficient team of employees by taking an active interest in the welfare, safety and development.
- Assists in training the employees, ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
- Supervises the employees of the department, ensuring that the correct standards and methods of service are maintained and continuously improved
- Ensure that the departmental food cost & operational budget is strictly adhered to and all the costs are strictly controlled.
- Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
- Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
- Ensure the quality of food preparation is in accordance with the established standard.
- Ensure the cost effective production of raw material so as to minimize wastage.
- Check all incoming food items to ensure consistency in quality of appearance and taste. All outgoing dishes to ensure that the established standard is met before serving to the guests.
- Checks food items/ingredient stock and prepares daily market list.Ensure the highest hygienically standards in the preparation, storage and handling of food and equipment according to ENV standards
- Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.
- Prepares the weekly duty roster to maximize employees’ productivity.Keep abreast of new products to improve on creativity and quality. Be innovative.
- Maintains an accurate food recipe data.
- Conducts interviews and makes selection of new applicants.
- Conducts disciplinary action of staff.
- Feedback to Master Chef / Director of Kitchen on the performance of staff.
- Performs any other duties as may be assigned from time to time by the Management.
