Western Chef

Western Chef

Roles and Responsibilities

· Prepare and cook Western dishes (grill, sauté, pasta, sauces, salads, desserts) to recipe, portion and quality standards

· Do daily mise en place and check that ingredients are fresh and properly stored

· Keep the station clean and follow food hygiene, labelling and temperature-control rules

· Reduce waste, rotate stock (FIFO) and report shortages

· Work with the Head Chef and service team to keep service fast and consistent

· Train and guide junior kitchen staff (for senior roles)

· Complete cleaning and temperature logs and closing checklists

· Follow workplace safety rules (knife handling, fire safety, burns and slip prevention)

Requirements

· Diploma or certificate in Culinary Arts, or equivalent experience (1–2 years for Commis, 3–5 years for Chef de Partie)

· Good knowledge of Western cooking techniques, knife skills and plating

· Valid Basic Food Hygiene certificate, or willingness to obtain one

· Able to stand for long hours and work in a hot, fast-paced kitchen

· Good teamwork and Good communication.

Location : Changi terminal 2 nearby.