Overall job objectives

In-charge of the entire operations of the kitchen, from menu planning, propose pricing, purchasing supplies, quality and presentation of the food that comes out of the kitchen.

Core responsibilities

- Plan and analyse recipes to assign prices to menu items.

- Maintain proper consistency in food quality and service.

- Understands and adheres to proper food handling, safety and sanitation standards during food preparation

- Responsible in training staffs.

- Research and develop new menu for food items.

- Creation and implement Standard Operating Procedures for preparation of food items.

- Minimum 3 years experience in the area of Asian cuisines.

- Looking for an independent, creative, meticulous individual to join our - growing team.

- Consumer/retail facing experience in food and menu creation will be preferred.

- Experienced in hot food sector.

- Experienced in sourcing, ingredients cost calculation, recipe card, SOP, work flow

- Team player

Job Responsibilities:

· To assist Group Pastry Chef for smooth day to day operations of the Pastry Department.

· Ensure smooth Kitchen Operation and desserts served are of consistent quality at all times.

· Ensure that all desserts, pastries and baked goods are prepared and served in a timely manner.

· Prepare ingredients and food items accordingly to recipes.

· Contribute to conceptualization and execution of restaurants’ Pastry Department and desserts menu.

· Manage all food and production cost.

· Check that quantity of item ordered are received and stored in proper condition to minimize wastage and spoilage of ingredients and other food items.

· Manage and maintain the hygiene standards established.

· Manage and train pastry kitchen staff, work rostering and assess staff’s performance.

· Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4-5 years of experience in related field with Food & Hygiene certificate;
• Experience of Petit Four, Fine Dining desserts, Ice-Creams and Sorbets, Speciality Cakes, Events/Banquets/Buffets will add advantage;
• Independent, creative and loves challenges.
• Willing to experiment, take risk and not afraid to fail;
• Possess excellent interpersonal and communication skills & to be team player with a flair for creativity;
• Good planning, communication and interpersonal skills;
• Able to work in a fast-paced environment;
• High standard of personal hygiene;
• Must present a positive and professional attitude at all times;
• Willing to work on weekends and public holidays.
• Willing to travel.

• Prepare and serve coffee and other beverages in accordance with the SOPs

• Ensure that the coffee equipment is calibrated and maintained to produce consistent and high-quality coffee

• Preserve and upholding excellent levels of customer service

• Responsible for conducting service training to all other staff.

• Stock management - ordering and storage of products, liaising with internal and external stakeholders

• Able to perform cashier and order-taking duties.

• Ensure the maintenance of equipment and flag for servicing or repairs when needed.

• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Description & Requirements

• To assist in the preparation of mis-en-place and production of food during operations time.
• To cook standard and/or a-la-carte dishes in accordance with the menu.
• To assist the Sous Chef with special dishes.
• To assist other Cooks in the kitchen as and when there is a shortage of men to do the job.
• To keep kitchen equipment and tools in good order and report any defects/malfunction.
• Any other suitable tasks as and when assigned by Sous Chef.

Requirements

• Good team player
• Positive attitude

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 16 JUN 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

The Warehouse Hotel was built in 1895 along the Singapore River as part of the Straits of Malacca trade route. At that time, the area was a hotbed of secret societies, underground activity, and liquor distilleries. Today, while much of that history has disappeared, one building has been meticulously restored as a modern 37-room boutique hotel, focusing on heritage and local culture. Open as of January 2017, it delivers thoughtful hospitality with historically-detailed rooms, classic local dishes and craft cocktails in the vibrant neighborhood of Robertson Quay.

We are looking for creative and passionate individuals to fill the role of a Junior Sous Chef. Pertaining to high standards of personal hygiene and food preparation in the kitchen, we look forward to fill this position with talented personas with an immense desire to create remarkable Asian flavours and memorable experiences for all our guests.

Responsibilities:

• To ensure smooth operations of culinary operations at Po Restaurant
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Ensuring quality of dishes prepared and served to guests from the kitchen
• Monitoring stock and place order when there are shortages
• Responsible for management of Kitchen Operations
• Support the Executive Chef for R&D
• Training of junior culinary staff members (Cooks, CDPs)

Requirements:

• At least 2-3 years in a similar position
• Conversant with hygiene procedures in the kitchen
• Wok experience will be ideal for this role due to the cuisine style
• A team player and willing to do multiple job when required
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• Strong leadership skills

Responsibility

· Responsible for food preparation and cooking to standard
operating procedures;

· Ensure smooth operations and allocation of duties within
the kitchen;

· Ensure that all orders are fulfilled in a timely
manner and to expected standards;

· Attend to kitchen related duties stock- checking and
inventory and ordering;

· Practice and ensure good hygiene and housekeeping
standards within the kitchen;

· Ensure food is stored, prepare and presented in a safe
and hygiene manner;

· Uphold high standards of food quality to ensure customer
satisfaction.

Requirements

· Prefer diploma in Culinary Studies, experience will be also be considered

· At least 2 to 4 years of work experience in Chinese
Cuisine;

· Ability to work flexible hours including nights and weekends.

· Strong team spirit and ability to work well in a fast-paced
environment.

Responsibility

· Responsible for food preparation and cooking to standard
operating procedures;

· Ensure smooth operations and allocation of duties within
the kitchen;

· Ensure that all orders are fulfilled in a timely
manner and to expected standards;

· Attend to kitchen related duties stock- checking and
inventory and ordering;

· Practice and ensure good hygiene and housekeeping
standards within the kitchen;

· Ensure food is stored, prepare and presented in a safe
and hygiene manner;

· Uphold high standards of food quality to ensure customer
satisfaction.

Requirements

· Prefer diploma in Culinary Studies, experience will be also be considered

· At least 2 to 4 years of work experience in Chinese
Cuisine;

· Ability to work flexible hours including nights and weekends.

· Strong team spirit and ability to work well in a fast-paced
environment.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

DUTIES AND RESPONSIBILITIES

Ensuring Culinary Standards and Responsibilities are Met

· Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

· Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

· Assists Executive Chef with all kitchen operations and preparation.

· Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

· Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

· Assists in determining how food should be presented and creates decorative food displays.

· Maintains purchasing, receiving and food storage standards.

· Ensures compliance with food handling and sanitation standards.

· Performs all duties of kitchen managers and employees as necessary.

· Recognizes superior quality products, presentations and flavor.

· Ensures compliance with all applicable laws and regulations.

· Follows proper handling and right temperature of all food products.

· Operates and maintains all department equipment and reports malfunctions.

· Checks the quality of raw and cooked food products to ensure that standards are met.

Educational /Academic Requirements : High School, Diploma or Equivalent College/University degree

Experience : 4 - 6 years of experience in culinary

Specific Knowledge & Skills Required: At least 3 years of supervisory experience

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 30 May 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Job Descriptions

Preparation and Baking:

• Prepare and bake a variety of goods like bread, pastries, cakes, cookies, and other cafe like cuisines.

Quality Control:

• Ensure all cuisine meet the required quality standards. Monitor the freshness and quality of ingredients and finished products.

Sanitation and Safety:

• Maintain a clean and safe work environment, complying with health and safety standards and regulations. Regularly clean and maintain all baking equipment.

Inventory Management:

• Assist in the control of inventory and ordering of bakery ingredients and supplies.

Teamwork and Training:

• Work closely with the other chefs in the kitchen, assisting with training and mentoring junior staff as needed. Collaborate with colleagues to ensure a smooth service.

Presentation:

• Ensure the final presentation of baked goods is visually appealing and aligns with the bakery's standards.

Job Requirements

• No requirement

Benefits

• Free to eat from menu items but we do not cook or order food in.
• AL - depending on experience 7 - 10 days.

Working hours

• 9 hrs a day / 5 days per week
• Wed to Sunday (Off : Mon Tue)

Responsibilities

Seeking a talent for Yakitori concept

- Plan and execute concept launch with the management team and external vendors

- Work harmoniously, effectively and efficiently with internal stakeholders for the collective good

- Align with Group’s 4 core values and transmit to the team

- Custodian of the business’ financials with profitability growth the key objective

- Develop high quality, optimally priced menus for the relevant target audience

- Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.

- Recruit, drive, nurture and retain positive culinary members for career growth

- Delegation, monitoring and ensuring team’s effective and efficient undertaking of responsibilities

- Maintain safe working environment inline with the relevant authorities’ standards

Qualifications

- Business and team oriented, driven professional

- 8 years or more of experience with Japanese/Yakitori cuisine

Job Description & Requirements

• To assist in the preparation of mis-en-place and production of food during operations time.
• To cook standard and/or a-la-carte dishes in accordance with the menu.
• To assist the Sous Chef with special dishes.
• To assist other Cooks in the kitchen as and when there is a shortage of men to do the job.
• To keep kitchen equipment and tools in good order and report any defects/malfunction.
• Any other suitable tasks as and when assigned by Sous Chef.

Requirements

• Good team player
• Positive attitude

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description & Requirements:

Below is a concise overview of the responsibilities entailed in the Cook position:

• Prepare and cook South & North Indian Curries, starters, and hot plate breads for dine-in guests, take-away, and catering.
• Perform vegetable, meat, seafood, and poultry washing and cutting.
• Conduct marination, mise-en-place, and set up of all stock stations.
• Maintain food quality and presentation standards.
• Ensure timely delivery of orders.
• Set up and manage Buffet Stations with necessary supplies.
• Communicate with Restaurant Managers and captains regarding unavailable dishes.
• Conduct stocktaking and coordinate with purchase & catering managers to maintain adequate food items.
• Receive goods, inspecting for quality and quantity.
• Store raw materials and ingredients in compliance with temperature guidelines.
• Inspect raw and cooked food products to uphold quality standards.
• Adhere to personal hygiene and safety protocols.
• Maintain cleanliness of the kitchen, cooking utensils, and equipment.
• Supervise assistant chefs' performance.
• Prepare staff meals.

Requirements:

• Minimum of 4 years F&B Cook experience.
• Exceptional customer service and interpersonal skills.
• Strong team player with effective communication abilities.
• Willingness to work shifts including weekends and public holidays.
• Pleasant demeanor and well-groomed appearance.

SOUS CHEF

[Job Description]

- Strong culinary skills and knowledge of various cooking techniques, ingredients, and cuisines.

- Responsible for food preparation, including chopping, marinating, seasoning, and cooking.

- Supervise kitchen staff to ensure food is prepared correctly.

- Lead and manage kitchen staff effectively. This includes assigning tasks, providing guidance, and ensuring that everyone follows safety and hygiene standards.

- Responsible for managing kitchen operations, such as ordering supplies, maintaining inventory, and ensuring proper food storage. They should also manage kitchen equipment and make sure it's well-maintained.

- Ensure that all dishes leaving the kitchen meet quality and presentation standards set by the Group/Head chef.

- Comply with all food safety and sanitation regulations and ensure that the kitchen operates safely and hygienically.

- Effectively manage time to meet service deadlines, ensuring that food is ready for service at the right times.

[Job Requirement]

- More than 3 years of experience in a professional kitchen

- Proficiency in cooking techniques, knife skills, and a deep understanding of various cuisines.

- Strong leadership and communication skills to manage kitchen staff effectively.

- The ability to work in a fast-paced, high-stress environment and adapt to changing circumstances is crucial.

Looking for candidates available to work:

- Expected working days: 6days a week

- Expected start date for role: 01 April 2024

- Expected salary: $2,500 - $3,500 per month(include incentive)

Job Descriptions

Preparation and Baking:

• Prepare and bake a variety of goods like bread, pastries, cakes, cookies, and other cafe like cuisines.

Quality Control:

• Ensure all cuisine meet the required quality standards. Monitor the freshness and quality of ingredients and finished products.

Sanitation and Safety:

• Maintain a clean and safe work environment, complying with health and safety standards and regulations. Regularly clean and maintain all baking equipment.

Inventory Management:

• Assist in the control of inventory and ordering of bakery ingredients and supplies.

Teamwork and Training:

• Work closely with the other chefs in the kitchen, assisting with training and mentoring junior staff as needed. Collaborate with colleagues to ensure a smooth service.

Presentation:

• Ensure the final presentation of baked goods is visually appealing and aligns with the bakery's standards.

Working hours

• 9 hrs a day/ 5 days per week
• Wed to Sunday (Off : Mon Tue)

ESSENTIAL CORE SKILLS

Food Preparation and Production:

• Assist in the preparation and cooking of dishes according to established recipes and standards.
• Ensure that all food products are handled, stored, and prepared safely and by food safety regulations.
• Monitor portion sizes and presentation to maintain consistency and quality.
• Collaborate with the kitchen team to develop new menu items and seasonal specials.

Kitchen Operations Management:

• Assist the Executive Chef and Sous Chef in managing day-to-day kitchen operations.
• Coordinate and supervise kitchen staff during food preparation and service.
• Monitor inventory levels and assist in ordering supplies to ensure adequate stock levels.
• Maintain a clean and organized kitchen environment, adhering to sanitation and hygiene standards at all times

Training and Development:

• Provide guidance and training to kitchen staff on proper food preparation techniques and cooking methods.
• Foster a positive and supportive work environment, promoting teamwork and collaboration.
• Assist in evaluating the performance of kitchen staff and providing feedback for improvement.

Menu Planning and Cost Control:

• Assist in developing menus and pricing strategies to maximize profitability while meeting customer preferences.
• Monitor food costs and portion control to ensure budget targets are met.
• Identify opportunities to minimize waste and optimize kitchen efficiency.

Adherence to Regulations and Standards:

• Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
• Stay informed about industry trends and best practices in culinary arts and incorporate them into kitchen operations as appropriate.

Qualifications:

• Proven experience working in a professional kitchen environment, preferably in a similar role.
• A culinary degree or relevant certification from a recognized culinary institution is preferred.
• Strong knowledge of food preparation techniques, cooking methods, and culinary terminology.
• Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
• Attention to detail and a commitment to maintaining high standards of quality and consistency.
• Effective communication and interpersonal skills, with the ability to work well in a team environment.
• Flexibility to work evenings, weekends, and holidays as required.

We are seeking a skilled and innovative Pastry Demo Chef specializing in kitchen equipment to join our team in Singapore. The ideal candidate will possess a deep understanding of pastry techniques and a comprehensive knowledge of various kitchen equipment used in pastry preparation. The Pastry Demo Chef will be responsible for conducting captivating and educational pastry equipment demonstrations for our customers, providing insights into how to optimize equipment usage for exceptional pastry creations.

Job Description:

• Develop and execute creative pastry menus that showcase unique flavors, textures, and presentations.
• Research and experiment with new ingredients, techniques, and trends to create innovative pastry dishes.
• Plan and execute engaging pastry equipment demonstrations for customers, highlighting the proper usage and benefits of various kitchen equipment.
• Provide clear and informative explanations of how different equipment can enhance pastry preparation.
• Address customer questions, concerns, and inquiries during and after each demonstration.
• Stay updated on the latest advancements in kitchen equipment relevant to pastry preparation.
• Maintain a clean and organized demonstration area, adhering to food safety and sanitation standards.
• Participate in customer-focused events, seminars, and webinars to showcase equipment features and benefits.
• Collaborate with customers to understand their specific pastry equipment needs and tailor demonstrations accordingly.
• Assist in product launches and demonstrations for new kitchen equipment releases.

Qualifications:

• Extensive experience as a Pastry Chef with a strong focus on utilizing various kitchen equipment for pastry preparation.
• Proven experience as a Pastry Chef with a focus on creating innovative and visually stunning desserts.
• Exceptional presentation and communication skills, with the ability to engage and educate diverse audiences.
• Strong organizational skills to coordinate equipment demonstrations and maintain necessary materials.
• Flexibility to adapt recipes and techniques for different equipment models and brands.
• Ability to work collaboratively in a dynamic culinary environment.

JOB HIGHLIGHTS:

-Outstanding Career Growth

-Competitive Salary package & Staff benefit

-Multi Culture working environment

JOB DESCRIPTION:

-Assist Chef with creation and preparation.

-Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.

-Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.

-Ensure all equipment are cleaned and kept properly.

-Track the inventory of the kitchen and food supplies.

-Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.

-Other ad-hoc duties as requested.

JOB REQUIREMENTS:

-Candidate must possess at least 1 to 2 years relevant experience in Western / European cuisines;

-Must have completed Basic Food Hygiene course;

-Possess a strong sense of initiative;

-Manage and maintain sanitation and hygiene standards;

-Willing to learn and adapt to various line positions with locations;

-Willing to work on weekends and public holidays.

ESSENTIAL CORE SKILLS

Food Preparation:

• Assist in the preparation of ingredients, such as cutting, chopping, and peeling vegetables, and portioning meats and seafood.
• Follow recipes and cooking techniques provided by senior kitchen staff to ensure consistency and quality of dishes.
• Prepare basic sauces, dressings, and garnishes as directed by the Chef de Partie or Sous Chef.

Cooking:

• Cook and assemble simple dishes, such as soups, salads, appetizers, and desserts, under the supervision of senior kitchen staff.
• Monitor cooking times and temperatures to ensure that food is cooked properly and meets safety standards.
• Assist in grilling, sautéing, frying, baking, and other cooking methods as required.

Training and Development:

Kitchen Operations:

• Maintain cleanliness and organization in the kitchen, including washing dishes, sanitizing work surfaces, and storing food items properly.
• Assist in receiving and storing deliveries of food and supplies, checking for quality and freshness.
• Follow proper food handling and sanitation procedures to prevent contamination and ensure food safety

Learning & Development:

• Learn and develop culinary skills under the guidance of experienced kitchen staff, including knife skills, cooking techniques, and recipe execution.
• Seek opportunities for training and skill enhancement to advance within the culinary profession.
• Demonstrate a willingness to learn and adapt to the dynamic environment of a professional kitchen

Qualifications:

• Previous experience in a kitchen environment is preferred but not required.
• Basic knowledge of food safety and sanitation practices.
• Ability to follow instructions and work effectively as part of a team.
• Good communication skills and a positive attitude towards learning.
• Physical stamina and the ability to work in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 21 April 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 21 April 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

• Developing unique and cuisine-appropriate menus

• Collaborating with the Restaurant Manager to set item prices

• Staying current on developing trends in the restaurant industry

• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

• Monitoring inventory and purchasing supplies and food from approved vendors

• Hiring, training and supervising kitchen staff

• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

• Identifying and introducing new culinary techniques

• Preparing meals and completing prep support as needed

Job Description:

• prepare ingredients, cook food, and clean up after service.
• support other chefs in the daily kitchen operation.
• comply with safe and hygiene food handling procedures.
• perform other ac-hoc duties instructed by Head Chef

Requirement:

• minimum 3 years of relevant experience.
• high standard of personal hygiene.
• must be a team player

For quicker response, please express your interest to email: [email protected]