Chefs at NewRest Group

About the job

• Prepare all hot dishes according to recipes, safety guidelines and standards set by the Executive Chef
• Assist in preparation of hot dishes following specified recipes and yield guides
• Ensure cleanliness and orderliness of working area in line food hygiene and safety guidelines
• Comply with specific preparation instructions for each recipe and food safety and hygiene guidelines
• Actively participate to learn, record and culinary skills and recipes
• Work in the designated station as set by Executive Chef and Chef – in- Charge
• Prepare the hot meals for airlines using the menu specifications provided and communicated safety guidelines
• Responsible to maintain cleanliness, sanitation at the assigned work area
• Preparation of all hot meals within set deadlines to avoid delay
• Storing of all hot meals in the holding fridge
• Practice proper grooming, personal hygiene, and use safety equipment
• Compliance with all company standards, food safety requirements, health, safety and environment procedures
• Perform other duties as assigned by the DCDP, Chef -in- Charge and Executive Chef
• Demonstrated knowledge in Culinary or related fields
• Minimum 1 years’ working experience in cooking/culinary or related departments
• Working knowledge of the fundamentals of cooking
• Working knowledge of kitchen equipment and tools
• Availability to work in varied shifts, including weekends and holidays
• Working knowledge of food safety practice and procedure
• Effective communication skills

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About the job

• Preparation and arrangement of materials for food production
• Ensure meal preparation process are consistent and adheres to standard recipes as set by the Executive Chef
• Prepare all hot dishes according to recipes, safety guidelines and standards set by the Executive Chef
• Inspect all food products and cooking tools before use; select and use only food items/tools in compliance food safety and hygiene standards
• Prepare all dishes following specified recipes and yield guides
• Supervise the cleanliness and orderliness of working area in line food hygiene and safety guidelines
• Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines
• Supervise all preparation and storage and ensure they are carried out under appropriate condition and temperature
• Monitor inventory and replenish as and when due to avoid stock out while ensuring availability of appropriate stock levels and supplies according to daily production plan
• Ensure compliance with preservation standards for the proper handling of all food products at the right temperature
• Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the hot station
• Assist in training of new employees when required
• Assist the Executive Chef in monitoring and enforcing company and departmental food safety and hygiene policies and procedures
• Practice proper grooming, personal hygiene, and use safety equipment
• Compliance with all company standards, food safety requirements, health, safety and environment procedures
• Perform other duties as assigned by the Chef -in- Charge and Executive Chef
• BSC or equivalent in Culinary or related fields
• Minimum 5 years’ working experience in cooking/culinary or related departments
• Working knowledge of the fundamentals of cooking
• Working knowledge of kitchen equipment and tools
• Availability to work in varied shifts, including weekends and holidays
• Working knowledge of food safety practice and procedure
• Effective communication skills

go to method of application »

About the job

• Assist in the preparation and arrangement of materials for food production
• Assist in meal preparation process ensuring consistency and adherence to standard recipes as set by the Executive Chef
• Prepare all hot dishes according to recipes, safety guidelines and standards set by the Executive Chef
• Inspect all food products and cooking tools before use; select and use only food items/tools in compliance food safety and hygiene standards
• Assist in preparation of hot dishes following specified recipes and yield guides
• Ensure cleanliness and orderliness of working area in line food hygiene and safety guidelines
• Cover, label and store decanted products and cling film, color code and properly store all processed/chilled products
• Ensure compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines
• Carry out all preparation and storage of food out under appropriate condition and temperature
• Prepare inventory of all stock and raise requisition for replenishment as needed
• Actively participate to learn, record and transmit our culinary skills and recipes to junior chefs
• Report any change of food quality in the preparation to CDP, Chef -in- Charge and Executive Chef
• Practice proper grooming, personal hygiene, and use safety equipment
• Compliance with all company standards, food safety requirements, health, safety and environment procedures
• Perform other duties as assigned by the CDP, Chef -in- Charge and Executive Chef
• OND or equivalent in Culinary or related fields
• Minimum 1 years’ working experience in cooking/culinary or related departments
• Working knowledge of the fundamentals of cooking
• Working knowledge of kitchen equipment and tools
• Availability to work in varied shifts, including weekends and holidays
• Working knowledge of food safety practice and procedure
• Effective communication skills