Cook / Chef at Newchip Technologies

• We are seeking a creative, experienced, and highly skilled Chef to join our team. The ideal candidate will be passionate about food quality, kitchen efficiency, and maintaining the highest standards of hygiene and presentation. This role is crucial to the execution of our menu and the satisfaction of our guests.

Key Responsibilities:

Culinary Execution and Quality:

• Prepare and execute dishes according to standardized recipes, ensuring consistency, high quality, and attractive presentation across all service periods.
• Operate and maintain all kitchen equipment safely and efficiently.
• Monitor food portions and control preparation methods to minimize waste and reduce food costs.

Kitchen Operations and Inventory:

• Assist the Head Chef/Sous Chef in managing daily kitchen operations, including directing and motivating junior kitchen staff (Line Cooks, Kitchen Assistants).
• Monitor inventory levels, assist with stock taking, and ensure proper storage and rotation of ingredients (FIFO method).
• Receive, inspect, and verify the quality and quantity of all incoming produce and supplies.

Hygiene and Safety Compliance:

• Maintain the highest standards of personal hygiene, kitchen cleanliness, and food safety in line with local health regulations and HACCP principles.
• Ensure all food preparation areas and tools are sanitized and organized throughout the shift.

Menu Development (Mid-level to Senior Role):

• Contribute creative input to menu planning, testing new recipes, and introducing innovative culinary techniques.
• Adapt recipes and techniques as needed based on seasonal availability and cost considerations.

Required Qualifications & Experience:

• Education: Minimum of a National Diploma (ND) or professional certification in Culinary Arts, Hospitality Management, or a related field.
• Experience: Proven experience (Minimum 3-5 years) working as a Chef, Sous Chef, or Chef de Partie in a professional kitchen setting (restaurant, hotel, or catering firm).
• Cuisine Knowledge: Strong knowledge and practical experience in preparing local and international dishes

Skills:

• Technical Proficiency: Mastery of various cooking techniques, knife skills, and portion control.
• Teamwork: Ability to lead, train, and work harmoniously with kitchen staff during high-pressure service periods.
• Time Management: Excellent organizational skills and the ability to manage multiple tasks and orders simultaneously.