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CHEF DE PARTIE, PASTRY & COMMIS COOK

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CHEF DE PARTIE, PASTRY & COMMIS COOK You will : • Plan, prepare and cook menu items as directed by Sous Chef. • Ensure that all food production meets/exceeds standards. • Execute and maintain standard recipes, cooking techniques and presentation to assure consistency. • Compile all food orders for the section, ensuring food quality and cost are in line with the brasserie standards.   • Ensure that customers are given a prompt and efficient service with timely food preparation and delivery. • Ensure stocks and deliveries are all checked and recorded in line with the brasserie food standards. • Exercise cost control in minimizing wastages and spoilage of food products. • Enforce controls to minimize food and supply waste and pilferage. • Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work. • Ensure that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures. • Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Comply to food safety and hygiene regulations. • Ensure and adhere to HACCP and all food safety procedures. • Take responsibility for contributing towards own development and attend training sessions or courses when required. • Support safe work habits and a safe working environment at all times. • Perform any other duties as assigned by Sous Chef. You have : • Passion for people and food. • Self-drive with a positive attitude to learn. • Team play in a diverse work environment. • Good work ethic, attention to detail and good communication & interpersonal skills. • Enjoy challenges and able to work in a fast-paced environment. • Minimum 2 years of experience in culinary. Enquire for more information or email your resume quoting position applied, expected salary & availability to citrinerecruit@gmail.com. Reg. R1871097/EA Lic. No. 13C8988
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Orchard / River Valley
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