Job Responsibilities:

• Implement organizational stock control procedures and systems
• Monitor portion and waste control to minimize loss and wastage
• Contribute to the research and development for new and existing menu items, recipes, products, and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Assist in the workstation and the dishes/cuisines categorized as assigned by the Executive Chef or Sous Chef
• Promote teamwork and quality service through daily communication and coordination with other departments
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory, and equipment
• Replenish supplies in a timely manner and minimize waste
• Monitor the preparation of assigned workstations before the start of each service
• Run workstation smoothly and efficiently, tasks to be completed in a timely manner
• Report to management any maintenance defects, loss or damaged of good or equipment
  

Job Requirements:

• Minimum 1 - 2 years of relevant culinary experience
• Experience in fine-dining operations would be a plus
• Advanced knowledge of food profession principles and practices
• Excellent knowledge of BOH systems, ordering and inventory
• Understanding of health, safety, and basic food hygiene practices
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Good command of English and Chinese (spoken & written) for business communication needs
  

Interested applicants may apply through the portal or submit their resume/CV to hr@fygroup.com.sg. We regret to inform that only shortlisted candidates will be contacted for interview.