Job Description:

• Responsibilities include working closely and assisting the Sous Chef for the preparation of all the dishes on the menu to our club members.
• Act in accordance with the TMCC Operating Procedure and to ensure the smooth running of the Kitchen operation workflow.
• Ensure proper storage in first-in-first-out system and adequate temperature for all products in the fridges and other food preparation protocol.
• Liaise with Stewarding in general cleanliness.
• Check on personal hygiene, cleanliness of uniforms and arrange proper work practices at all times.
• Check all equipment belonging to his department and ensure that all are in good working condition and report to the supervisor.
• Always maintain a professional performance towards to all staff and harbour stronger teamwork and relationships.
• To carry out any other duties as may be assigned from time to time.

Job Requirement:

• ‘N’/`O’ level qualifications or its equivalent from culinary institution;
• Minimum 5 years of Experience in Asian & Western Culinary Cuisine;
• Able to Converse and Write in English;
• Certificate / Diploma from Culinary Training Centre is an advantage;
• Willing work on weekends and Public Holidays.

Transport pick-up available: Bedok and Tampines