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Open nowPosted 15 days ago

Demi Chef (Café Quenino) - Artyzen Singapore Hotel

MyCareersFuture94,028 open roles

Pay
SGD 2,500 – SGD 2,800 a month
Where
Central, Singapore
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Your applicationOpen nowDemi Chef (Café Quenino) - Artyzen Singapore HotelMyCareersFuture · Central, Singapore

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  2. 3.3%3 days
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  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 15 days ago

The posting

Job Highlights

  • Dynamic working environment
  • Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

  • Understand the food concept and directions of the assigned outlet kitchen.
  • Ensure the highest standards and consistent quality in the daily preparation.
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
  • Follow proper handling and right temperature of all food products.
  • Demonstrate proper and safe usage of all kitchen equipment.
  • Have full knowledge of all dishes on the menu, signature dishes and seasonal promotions.
  • Follow kitchen policies, procedures and service standards.
  • Follow all safety and sanitation policies when handling food and beverage.
  • Perform the tasks requested in a timely manner.
  • Contribute to the kitchen revenue through effective food cost control.
  • Be entirely flexible, able to rotate within the different sub departments/sections of the Kitchen.
  • Actively share ideas and suggestions, opinions in the daily briefings.
  • Inform the Sous Chef/Chef de Partie of any maintenance issues.
  • Respond to any changes in the restaurant function as dictated by the hotel.
  • Be flexible and able to work in different roles and rotate with other departments.
  • Complete other tasks that assigned by Management.
  • Maintain high standards of food presentation.
  • Support the Chef de Partie in managing their section.
  • Step in to take charge of the section during the Chef de Partie’s absence.
  • Help junior kitchen staff with training and skill development.
  • Work across different sections when needed.
  • Adapt to changing priorities, such as catering to special requests or dietary restrictions.
  • Time management and organizational skills.
  • Ability to work under pressure in a fast-paced environment.
  • Creativity and attention to detail.

Qualifications:

  • Prior experience in a similar role is preferred, but not essential.
  • Strong interest in cooking and a willingness to learn new skills.
  • Positive attitude, a team player with a great personality and positive synergy.
  • Excellent communication skills and the ability to follow instructions accurately.
  • Ability to work under pressure and in a fast-paced environment.
  • A passion for food and a commitment to delivering high-quality dishes.
  • Good organizational skills and the ability to prioritize tasks.
  • Knowledge of food safety and sanitation regulations, and ability to maintain a clean and organized kitchen.
  • Must be available to work flexible hours, including nights, weekends, and holidays
  • Excellent communication and interpersonal skills, with the ability to work as a team.
  • Adaptable and outgoing with excellent interpersonal skill.
  • Ability to work under pressure and be flexible.
  • Passionate and enthusiastic with a positive ‘can-do’ attitude
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