Western Chef
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Western Chef
Roles and Responsibilities
- Prepare and cook Western dishes (grill, sauté, pasta, sauces, salads, desserts) to recipe, portion and quality standards
- Do daily mise en place and check that ingredients are fresh and properly stored
- Keep the station clean and follow food hygiene, labelling and temperature-control rules
- Reduce waste, rotate stock (FIFO) and report shortages
- Work with the Head Chef and service team to keep service fast and consistent
- Train and guide junior kitchen staff (for senior roles)
- Complete cleaning and temperature logs and closing checklists
- Follow workplace safety rules (knife handling, fire safety, burns and slip prevention)
Requirements
- Diploma or certificate in Culinary Arts, or equivalent experience (1–2 years for Commis, 3–5 years for Chef de Partie)
- Good knowledge of Western cooking techniques, knife skills and plating
- Valid Basic Food Hygiene certificate, or willingness to obtain one
- Able to stand for long hours and work in a hot, fast-paced kitchen
- Good teamwork and Good communication.
Location : Changi terminal 2 nearby.
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