Kitchen Crew - Hot Kitchen (Glenmarie)

- Support the Chef de Partie in overseeing and managing kitchen section, ensuring it meets the standards.
- Ensure that all preparation for the designated section is completed and ready for each service.
- Execute menu items accurately and consistently under the guidance of the Chef de Partie.
- Make sure that all dishes leaving the station are of high quality, properly seasoned, and visually appealing.
- Assist Chef de Partie in costing menu items, including portion control and minimizing waste.
- Aid in the supervision of inventory levels for the station, including requisitioning supplies to maintain appropriate stock levels as needed.
- Adhere to all food safety and hygiene standards, including HACCP guidelines.
- Maintain a clean and organized work area, ensuring equipment is properly cleaned and sanitized.
- Work closely with other chefs and kitchen staff to ensure smooth operations and timely service.
- Strive to ensure that every customer enjoys the best possible dining experience.
- Performs other related duties/ tasks as assigned by superior/ management

Requirements:
- Must possess at least a Diploma/ Degree in Culinary Arts or other related disciplines.
- Minimum 1 year of work experience as a Chef de Partie, or other related roles.
- Proficient in cooking techniques, knife skills, and familiarity with kitchen equipment.
- Strong understanding of the menu, including ingredients, preparation methods, and presentation.
- Ability to contribute to menu development and create visually appealing dishes.
- Strong organizational skills to manage the station efficiently and keep track of inventory.
- Strong knowledge of food safety regulations and practices, including HACCP guidelines.
- Ability to cope with a fast-paced working environment.
- Excellent teamwork and outgoing personality, with good customer service skills.
- Willing to work on early shift, closing shift, weekends & public holidays.
- Possess own transport and willing to travel.