Deliciae Hospitality Management Pte Ltd – Back of House

Working closely with Head Chef/Executive Chef/his assigned personnel and assist in running of daily kitchen operations/outside catering events.

• Preparations of mise en place as in accordance to instructions given by all superiors (having all your ingredients measured, wash, cut, peeled, sliced, grated, etc before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out.) hot and cold dishes and executing request based on required specifications: appetizers, meat, salad and desserts on daily menus in restaurant and during events.
• Ensuring consistency in preparations and methods of cooking each recipe as instructed by all superiors.
• Checking and reporting to superior for running of low stock items in preparation for smooth running of daily operations 
• Ensuring proper handling and storage of all food items (FIFO-first-in-first-out) in accordance with the company standards as instructed by all superiors etc
• Always ensure quality control and presentation of the food as per standard company recipes, ensuring all portion controls are strictly adhered to (following practices).
• Inspect quality of food upon receipt and sign off delivery order in accordance with company policy etc.
• To ensure must possess good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues.
• Looking for Cook to Junior Sous Chef.