We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 4+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

At Gusta Sourdough Pizza Co (IG: @gustapizza.co), we are a young & dynamic team of passionate people that love to R&D and create new products. We are looking for enthusiastic and motivated individuals like us to join and expand our team.

Candidates should have the right to work in Singapore. Your Role is to:

• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to deliver consistency of food
• Ensure high standards of sanitation, cleanliness and safety throughout all kitchen areas at all time
• Ensure that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Perform stock taking, stock control, stock ordering
• Perform opening and closing duties
• Manage and maintain hygiene standards as per SFA requirements
• Perform any other tasks assigned by superiors

We are looking for someone with:

• Love to cook and bake and kitchen environments in general
• Deep curiosity and strong drive to learn new skills in and out of the kitchen
• Proactive in giving and receiving constructive feedback
• Optimistic, warm and good interpersonal skills
• Good communication skills
• Proficient in English
• Able to work on weekends and public holidays
• O Level, Diploma or Nitec/Professional certificate
• Min 3 year of experience is preferred

Our Benefits are:

• Salary: $2,800.00 - $3,100.00 per month depending on experience
• 4.5 day work week (44h/week)
• Overtime pay + Monthly performance bonus
• Insurance coverage
• Meal provided during shift
• Fast career development & Training provided

More experienced candidates could be considered for more senior roles.

Apply now to join our team and enjoy fast career development opportunities with more exciting overseas projects to come! Please send your resume with details on experience, last drawn and expected salary.

We regret that only short listed candidates will be notified.

Job Description

Main Responsibilities

-Report to the Southern Dim Sum Head Chef

-Assist the preparation of menu-items for the Southern Dim Sum section

-Deputisein the absence of the Southern Dim Sum Executive Chef

-e- Procurement of ingredients and update GRN

-Maintain quality control for all products including monitoring freshness of product

-Ensure the consistency and the quality of food served in the restaurant

-Clean and sanitise work stations and equipment

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Participate in checking all purchased supplies for quality and account for each delivered item

-Assist in bi-monthly stock take and monitoring stock level

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 6 years of experience in a similar restaurant concept for Southern Dim Sum Chef 1 (Grade 3)

-Minimum 4 years of experience in a similar restaurant concept for Southern Dim Sum Chef 2 (Grade 2)

-Proficient with Dim Sum and Chinese specialty equipment

-Strict sense of hygiene and safety standards

Looking for a fish soup ramen chef:

Requirements:

Can cook fish soup,

Can cook ramen,

Good cut fish

Can manage the kitchen

Will arrange assistant work

Or head chef's assistant:

Requirements:

Good cut fish

Can cut vegetables,

Can basically cook soup

Help the cook prepare food

Follow the chef's instructions.

Key Responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping, and peeling food ingredients

· Cleaning and sanitizing the food preparation areas based on company and industry hygiene codes and health and safety standards.

· Washing, disinfecting, and properly storing cooking and kitchen utensils and equipment

· Buying, weighing, and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers, and ovens

· Managing inventory, unloading supplies, and organizing the storeroom

Requirements:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organizational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

Requirements

-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)

-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)

-Strong knowledge of Chinese cuisine

-Strict sense of hygiene and safety standards

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability to divide responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook a variety of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Join our renowned international hotel and tourism school as a full-time Pastry & Baking Trainer and inspire the future generation of culinary experts. As a Trainer, you will play a key role in delivering exceptional training to our students, equipping them with the skills and knowledge needed for success in the hospitality industry. Your responsibilities will include developing and delivering engaging culinary lessons, demonstrating cooking techniques, assessing student progress, and providing constructive feedback. The ideal candidate will have a strong pastry and baking background, a passion for teaching, and excellent communication skills. If you are dedicated to fostering culinary excellence, nurturing talent, and shaping the next generation of culinary professionals, we encourage you to apply for this rewarding position.

MINIMUM QUALIFICATION AND WORK EXPERIENCE REQUIRED

1. Diploma or Degree holder in relevant field of studies from a recognized educational institution with at least 5 years industry experience at a supervisory/managerial level
2. WSQ Advanced Certificate in Learning and Performance and/or related teaching/training experience advantageous
3. Good command of English with an ability to communicate effectively at all levels
4. Team player who is able to work with faculty members and administrative staff
5. Familiarity with the latest developments and best practices in food and industrial trends, safety protocols, and sanitation measures.
6. Working knowledge of relevant computer software applications pertaining to course delivery, e.g. PowerPoint, Word, Excel or equivalent
7. Strong interest in nurturing students in their learning journey

Job Description

Main Responsibilities

-Report to the Congee Chef 1

-Assist the preparation of menu-items for the Congee section

-Deputisein the absence of the Congee Chef 1

-e- procurement of ingredients and update GRN

-Maintain quality control for all products including monitoring freshness of product

-Ensure the consistency and the quality of food served in the restaurant

-Clean and sanitize work stations and equipment

-Assist in managing discipline, cleanliness and hygiene of the kitchen area

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Assist in bi-monthly stock take and monitoring stock level

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 3 years of experience in a similar restaurant concept for Congee Chef 2 (Grade 3)

-Minimum 1years of experience in a similar restaurant concept for Congee Chef 3(Grade 1)

-Proficient with Congee specialities

-Strict sense of hygiene and safety standards

Job Description & Requirements

• Report to the Kitchen Leader
• Oversee and ensure the smooth operations of the Outlet
• Food Preparation and cook the wide variety of food offered in Outlet
• Motivate and inspire the team to achieve monthly sales target
• Ensure smooth operations through setting and enforcing high standard of food and beverage quality.
• Maintain strong hygiene and safety standards, ensure utmost cleanliness, hygiene and safety standards are kept
• Strong sense of customer service, attend to customers’ enquiries and complaints and constantly obtain customer feedback during operations to ensure satisfaction
• Analyse financial performance, formulate and implement strategies to maximise productivity and profitability
• Ensure accuracy and timely submission of paperwork to HQ
• Prepare beverages
• Conduct interviews and recruit suitable candidates
• Read emails and conduct briefings and meet staff to ensure timely sharing of information as well as to gather feedback from the ground
• Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
• Able to deploy, supervise, direct, Foster and build strong employee relations in the restaurant to motivate staff
• Brief staff on menu items, customer service standards and other required matters
• Take charge of inventory control and conduct bi-monthly stock take
• Update GRN and perform e-Procurement
• Plan staff duty roster and cleaning duties
• Handle cashiering duties, daily sales collection, cashiers float and petty cash claims
• Perform banking duties
• Responsible for staff training, orientation and discipline issues
• Continuous innovation to achieve business goals
• Create a fun and healthy working environment for outlet staff
• Any other appropriate duties and responsibilities as assigne

chef Job Description & Requirements

Restaurant chef Responsibilities:

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned.
• Help lead and inspire our kitchen staff with the restaurant manager.
• Wow our guests with amazing dishes.

Restaurant chef Requirements:

• High school diploma or equivalent preferred.
• Culinary school 2-4 year degree or foreign equivalency preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• The kitchen is relatively hot, accepting high temperature working environment
• Work 6 days a week, need to work on weekends
• Able to work on nitht-shift

Job Description

Main Responsibilities

-Report to the Cutter 1

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Assist in investigate customer complaints

-e-Procurement of stock supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to the Head Wok Chef

-Assist in the picking and preparation of food ingredients for the wok station

- Operate kitchen equipment such as buffalo chopper and handles knives

-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients

-Assist other Cutter member when absence or the workload approaches a more hectic pace

-Assist to marinate and season ingredients

-e-Procurement of stock supplies and update GRN

-Maintain discipline, cleanliness, hygiene of the kitchen area

-Ensure the consistency and the quality of food served in the restaurant

-Assist in managing discipline, cleanliness, hygiene of the kitchen area

-Assist in bi-monthly stock take

-Investigate customer complaints

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

-

Requirements

-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)

-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)

-Strong knowledge of Chinese cuisine

-Strict sense of hygiene and safety standards

1. Trains, develops and motivatand culinary staff to meet and exceed established food preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes anad follows up and discusses ways of constantly improving the cuisine at the restuarant.
3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8. Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
9. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
10. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
11. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
12. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
13. Determines how food should be presented, and create decorative food displays.
14. Recognizes superior quality products, presentations and flavour.
15. Ensures compliance with food handling and sanitation standards.
16. Follows proper handling and right temperature of all food products.
17. Ensures all equipment in the kitchen is properly maintained and in working order
18. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
19. Ensure proper grooming and hygiene standards for all kitchen staffs.
20. Ensures all kitchen employees maintain required food handling and sanitation certifications.
21. Ensure proper purchasing, receiving and food storage standards in the kitchen.
22. Interacts with guests to obtain feedback on food quality, presentation and service levels.
23. Actively responds to and handles guest problems and complaints.
24. Maintain Quality levels of receiving, storage, production and presentation of food.
25. Ensure sufficient staffing levels are scheduled to accommodate business demands.
26. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
27. Discuss daily food cost reports with key kitchen and F&B team members.
28. Review weekly and monthly schedules to meet forecast and budget.
29. Frequently review finished products for quality and presentation before the orders are send to guest.
30. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.anning and directing the food preparation of the kitchen.

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

Responsibilities

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Cuisine dishes,

• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,

• Maintaining/raising the food’s profit margins for the restaurant,

• Meeting health and safety standards,

• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,

• Hands-on experience with various kitchen equipment,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Familiarity with sanitation regulations.

Only candidates who meet the requirements will be notified for interviews