Total 2 job vacancies by Abr Holdings Limited

Fiz is a contemporary Southeast Asia restaurant located on Tanjong Pagar Road. It sets out to be purposefully vast in its scope, sweeping across food cultures from the ancient steps of Angkor Wat to the lush highland valleys of Sarawak.

Chef-Owner Hafizzul Hashim, has been working in professional kitchens since the age of 18. He was born in Kuala Lumpur, Malaysia to Malay and English parents and spent over 20 years working in kitchens in Kuala Lumpur, London, Tokyo, Ho Chi Minh and now Singapore. That includes sharpening his knives in Michelin-starred kitchens like Mirabelle and Chez Bruce as well as Jean Georges Tokyo.

The cosmopolitan chef turned to Southeast Asian cuisine after an illustrious international career because the comfort and familiarity he continues to draw from it piqued his intellectual curiosity. It now propels his personal culinary philosophy.

PRIMARY FUNCTION

To work closely with the Sous Chef in daily kitchen operation management.

ROLES AND RESPONSIBILITIES

2.1 Assist the Sous Chef in the operations of the kitchen

2.2 Line cooking, food preparation, and dish plating in according to recipe and standard operating procedure

2.3 Supervise the kitchen team of a single shift to attain efficiency in operations

2.4 Involved in the training process of new employees

2.5 Assist the Sous Chef in all aspects of the implementation of new, special and promotion menu.

2.6 Ensure that the kitchen runs in compliance with NEA, HACCP and other government authorities’ regulations

2.7 Supervise kitchen employees ensuring cleanliness of kitchen

2.8 Monitor kitchen’s inventory to ensure that determined inventory levels are met

2.9 Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner.

2.10 Maintain optimal working condition of all kitchen equipment

2.11 Ensure consistency in standard and quality of all food items prepared

2.12 To undertake any other duties and responsibilities assigned by the management

IMPACT

Assist the Sous Chef in operating the kitchen smoothly and efficiently.

1. PRIMARY FUNCTION

Work in an organized and systematic manner to learn about the kitchen basic operations and food preparation, while keeping the kitchen clean and stocked

2. ROLES AND RESPONSIBILITIES

2.1 Set-up the kitchen for the day’s business by setting up equipment ready for use, preparing necessary products and laying out all necessary utensils

2.2 Properly prepare, slice and portion food items for use

2.3 Properly prepare each customer’s orders according to recipe and standard preparation time

2.4 Operate each piece of equipment observing proper safety precautions

2.5 Clean the kitchen and store all products at the end of the day

2.6 Ensure that all weekly cleaning assignments are completed according to schedule

2.7 To undertake any other duties and responsibilities assigned by the management

3. IMPACT

Prepare quality food for customers according to standard recipes.

4. ENVIRONMENT

Fine dining restaurant