Chef, Singapore

Job description
Responsible for managing all the work of the wok department, mastering all the techniques and knowledge of the kitchen. Conducting, guide and teach the line cooks to improve cooking techniques. Work closely with other department's Head Chef during services. Ordering of ingredients, inspecting, and accepting purchased ingredients. Responsible of preparing and processing raw ingredients, cooked food and cold dishes. Responsible for the storage and use of cooking ingredients in storage space and refrigerators. Coordinate with Restaurant Manager to check on inventories, delivery accounts and calculation of the food costs. Supervise the work of the department, monitor the dosage and the quality of ingredients use. Supervise that the staffs strictly follow the procedures and regularly inspect and maintain the facilities and equipment. Check gas switch, burner, fire equipment, fire prevention work Complete the work that is assigned by the Executive Chef/ Head Chef. Experience
Must have at least 8 years of experience in traditional Cantonese/ Teochew cuisine Extremely high quality standard oriented chef to be able to satisfy local and as well international traveler guests with high expectation with new existing food to try. Chef will strive to go above and beyond guest expectation in order to have return guest Good attitude, proactive and reliable Team work and passionate Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times Instils an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts. Open minded and willing to take constructive criticism To communicate and assign tasks and job responsibility