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.
Job Duties & Responsibilities
· Assists the Sous Chef to schedule the working hours of all kitchen employees, taking into consideration volume of expected business.
· Details & instructs specific duties to all employees under his supervision
· Work closely with Restaurant Managers & Sous Chef to keep kitchen areas clean and orderly.
· Checks on personal cleanliness and proper deportment of all employees under his supervision or working in areas under his supervision.
· Works very closely with the Sous Chef in determining quality of food materials to be purchased and prepared. Keeps a close watch over all materials used with a view of minimizing wastage and spoilage.
· Responsible for the quality, freshness and hygiene aspects of all food prepared and constantly check it for taste, temperature and visual appeal. Makes sure that all dishes are uniform and the established portion sizes are adhered to.
· Assures that soiled or damaged serving utensils are not put into use, watching particularly for cracked or chipped china and glassware and trains his staff to follow this rule.
· Prevent the use of spoiled or contaminated products in any phase of food preparation and ensuring that employees who are ill or suffering from infection from taking part in the preparation or handling of food.
· Checks maintenance for all equipment used in food service from the kitchen and requests immediate repairs when required.
· Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions concerning improvements which would increase volume of business or profit and customer satisfaction.
· Coordinates closely with his Chef-de-partie and leading cook so they can supervise the Kitchen Staff in his absence.
· Arrange for food to be served on time. Ensure continuous replenishment of food and proper clearing after service time.
· Work closely with all Sous Chef in the different outlets in order to understand their operation and standard of service.
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 |