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.