Working Hours / Days: 9.00am to 6.00pm (Alternative 5 / 6 days’ work week)
Position Title (New): Nyonya Kueh Chef – Junior Sous Chef
- Job Description & Requirements
- Creation and Presentation: Responsible for the creation, decoration, and presentation of Nyonya kueh based on Singapore’s standards.
- Decoration: Decorate kueh using various techniques and toppings to ensure they are visually appealing and exciting.
- Inventory Management: Monitor stocks for ingredients such as rice flour, coconut milk, pandan leaves, etc., and make appropriate orders within budget.
- Quality Control: Check the quality of materials and the condition of equipment and devices used for making kueh.
- Staff Guidance: Guide and motivate kitchen assistants and cooks to work more efficiently in preparing Nyonya kueh.
- Workstation Maintenance: Maintain a clean and orderly cooking station and adhere to health and safety standards.
- Supervision: Manage and supervise the entire kueh preparation area and the activities of all chefs, cooks, and other kitchen workers.
- Reporting: Report to the Head Chef on all operational matters.
- Hands-On Involvement: Be physically involved in all phases of the daily operation requirements.
- Training: Demonstrate new cooking techniques and use of new equipment to staff.
- Menu Management: Update recipe cards and menu planning for promotions.
- Stock Maintenance: Ensure that adequate stock is always maintained in the relevant station.
- Compliance: Adhere to rules and regulations set by the Management.
Join a fast growing Nyonya chain of restaurant in Singapore!
Job Location
Level 19, Menara AIA Sentral, 30, Jln Sultan Ismail, Bukit Bintang, 50250 Kuala Lumpur, Federal Territory of Kuala Lumpur
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