Demi-Chef (cuisine de banquet occidentale) - InterContinental Singapore

YOUR DAY-TO-DAY

• Adhere HACCP policies and procedures within the hotel 
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments 
• Communicate with team member of hazardous situation and notify supervisors of potential dangers 
• Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods 
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards 
• Adhere hotel brand standards 
• Establish and maintain effective employee working relationships 
• Attend and participates in all kitchen briefings and meetings 
• Attend and participate in training sessions as scheduled 
• Communicate politely and display courtesy to guests and internal customers

WHAT WE NEED FROM YOU 

• Diploma / Vocational certificate in Culinary Skills or related field 
• Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen  
• Commitment to work rotating shifts, weekends and public holidays 
• Great communication skills  
• Oral and written fluency in English
• Valid Food Hygiene/ Food Handler certificate as required by local government  
• Outgoing and people oriented 
• Able to multi-tasks and ability to handle stressful situations 
• Proficient in Excel and Microsoft word (optional)  
• Look smart – wear your uniform with pride