LIVE SEAFOOD CHEF 活海鲜厨师

KEY RESPONSIBILITIES:

- Prepare and cook fresh live seafood, ensuring taste and quality of dishes.

- Skilled in various cooking techniques such as stir-frying, stewing, and steaming live seafood.

- Ensure seafood handling complies with hygiene standards to guarantee food safety.

- Adhere to food hygiene procedures to maintain cleanliness and safety in the kitchen and cooking processes.

- Regularly check food storage to ensure seafood is fresh and stored according to food safety standards.

- Oversee purchasing, receiving and inventory management of seafood ingredients to ensure a steady supply of fresh ingredients.

- Perform regular inventory checks and ensure proper rotation and control of ingredient shelf life.

- Participate in menu innovation and improvement based on customer feedback and market trends.

- Ensure consistency in dish quality to maintain high customer satisfaction.

- Assist and guide kitchen staff to ensure smooth and efficient kitchen operations.

- Train new staff in seafood cooking techniques and operational procedures.

- Accommodate special customer requests by customizing dishes (e.g., flavour preferences, special requirements).

- Perform other tasks as assigned by management to ensure smooth operations of the kitchen and stall.

REQUIREMENTS

- At least 5 years of relevant seafood cooking experience, preferably in a Zichar stall.

- Must hold a valid food hygiene certificate.

- Able to work a 6-day workweek, including weekends and public holidays.

- Familiar with seafood cleaning, handling and cooking techniques.

- Strong awareness of food safety and ability to comply with hygiene and safety standards.

- Good teamwork and communication skills.

- Able to work under pressure and maintain efficient performance.

BENEFITS

- Competitive salary package.

- Employee meals and other benefits.

- Opportunities for career advancement.

主责:

- 负责准备烹饪新鲜活海鲜，确食质熟练掌煮煮制等海鲜料技巧确海鲜符准，食安全

- 严守食作程，确厨房环境烹饪过程清与安全定期检查食存，确海鲜新鲜，并按照食进行存

- 负责海鲜食采购接存管，确食充足新鲜定期检查存，确食轮有效期控制

- 顾客馈场需，与创新良质一致性，确顾客满度

- 助并指导厨房其他工，确厨房作畅高效新工授海鲜烹饪技巧相关作程，确团队能够熟练执行日常任务

- 供个性化调（好特别等）

- 执行上级安其他任务，确厨房顺利进行

先决件:

- 至5年相关海鲜烹饪验，具有煮工作验者优先有有效食书

- 能够6天工作制，包括末公共期

- 熟海鲜清烹饪技巧具备良好食安全识，能够守安全作范良好团队作精神

沟通能力

- 能承一定工作压力，高效工作表现

利:

- 具有竞争力薪酬待供工其他相关利良好晋机会