| Mandai Wildlife Group is dedicated to caring for the planet and protecting animals and nature. Conservation education is intrinsic in all interactions with the Group, to inspire action for a healthier world.
Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world-renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature-based experiences, green public spaces and an eco-friendly resort.
Mandai Wildlife Group advocates for biodiversity, contributes leading wildlife research, develops innovative solutions to promote living sustainably, and collaborates with conservation partners in Singapore and Southeast Asia.
The Group provides funding and in-kind support to Mandai Nature for conservation work across Southeast Asia.
Mandai Global, an entity that is part of the Group, will establish and operate new lines of business anchored on creating positive outcomes for nature and wildlife.
Job Duties & Responsibilities
· Cook and prepare food on placed orders.
· Delegate and supervise cooking/preparation chores to Cook.
· Prepare and delegate preparation of mise-en-place.
· Ensure good presentation and quality for each dish served.
· Supervise and take active part in the cleaning of the kitchen chillers to ensure that it is clean, orderly and safe for operation at all times.
· Training of subordinates to be able to work independently.
· Works very close with the Pantry Staff and assists when necessary.
· Ensure that supplies are picked up on time.
· Ensure function set-up and clearing carried out according to function sheets.
· Work closely under the supervision of the Junior Sous Chef so that kitchen operations can be carried out smoothly and effectively.
· Assist the Junior Sous Chef in maintaining kitchen order and staff discipline.
· Control food wastage so as to minimize food cost.
· Assumes responsibility for the respective outlet in the absence of the Junior Sous Chef.
· Ensure food is properly stored according to rules and regulations.
· Ensure kitchen stores are all times sufficiently replenished.
· To directly supervise all aspects relating to operations.
Job Requirements
· Minimum ‘O’ level qualification
· Minimally 3 years of relevant experience
· Ability to communicate in English
· Able to work on weekends and Public Holidays |