1. Must have knowledge of Bengali food preparation and food menus

2. Must be familiar with Bengali language to interact with customers.

3. Responsible to handle entire kitchen operations.

4. Need to understand the customer requirements, as per order

5. Must be able to work on shift basis.

6. Capacity to work under pressure during the extremely busy period.

7. Must be Flexible with work timing and schedule and should not have any concern with working overtime.

8. Must be able to work on fast hands for the preparation of multiples food packets for catering purpose in shorter tie period.

9. Plan and arrange ingredients for next day preparation and orders

10. Responsible to set the weekly menu for the restaurant

11. Responsible to keep track of the available inventory and order in time beforehand

12. Responsible to handle below staff and enhance their skills.

13. Responsible for proper hygiene in and around the kitchen area

14. Responsible to handle the entire cooking operations and take care of order delivery time and quick & accurate response to the orders

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.

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.

We are a looking for a Cook with speciality and experience in Kerela stle Authentic Veg/Non-Veg curry

Requirements And Skills

Proven work experience as a Chef or Cook

Minimum Diploma or Degree Qualification required

Hands-on experience with various kitchen equipment

Ability to remain calm and undertake various tasks and stand in Skills.

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

Company Description

Surrey Hills Grocer aims to be the most authentic Australian destination grocer by bringing honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer everyone a taste of warm Australian hospitality.

As a service Kitchen Assistant, you will assisting the Chef in food preparation.

Job Description

-Manage kitchen operations including food preparation, cooking, and presentation

-Assist in maintaining high standards of hygiene and cleanliness in the kitchen and storage areas

-Ad Hoc duties given by superior

Requirement

-No Experience welcome

-Prefer to Have Food Hygiene Cert

What you can expect to gain from the job:

- An opportunity to work in a unique F&B concept involving both a grocer and a cafe
- Staff Meals and Discount across all outlets

Only Singaporeans / PR / LTVP may apply.

Interested applicants pls whatsapp 83321427

· Must need to know how to cook the following items

· Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

· Fish Molee. Famous in South India

· Kerala Karimeen Fry.

· Aila Curry.

· Prawns Kuzhambu.

· Kheema with Coconut Curry

· Chicken Roast.

· Payyoli Chicken Fry.

· Chettinadu Chicken

· Crab (Small and Big Size)

· Mutton Biriyani

· Chicken Biriyani

· Egg Biriyani

· Prawn Biriyani

· hettinad Dry Pepper Chicken,

· Chettinad Kozhi Kuzhambu,

· Spicy Chettinad Fish Fry Recipe

· Chettinad Mutton Chops Kuzhambu Recipe

· Chettinad Nandu Varuval Recipe

· Thalapakkati Style Chicken Biryani

· Mutton Chukka Varuval

· Chicken Ghee Roast

· Chettinad Chicken Kuzhambu

· Small Variety Fish Fry

· Boondhi Raita

· Boiled Egg

· Fruit Custard

· 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

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Madura's Restaurant is looking for a Master Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes.

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.

• Ability to prepare food quickly in a fast paced environment. Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.

• Being able to come up with own recipes and ideas to improve the menu selection. Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.

• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.

• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.

• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily

• Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

• Experience in various culinary would be a bonus!

• Expereince in Head Chef role would be a postitive.

• Able to adapt in working environment.

· Must need to work on weekends and public holidays

· Must have Proficiency to speak English, tamil, Hindi and Malay

· Preparation of menus relevant to a diversity of clients

· Ordering and stock control of food and related items

· Participating in the development of training and appraisal of kitchen staff

· Preparation and cooking of food for clients

· Maintain a clean and tidy kitchen

· Ensure the maintenance of kitchen equipment and report any breakdown

· Ensure kitchen security at all times

· Adhere to all policies

· Health and Safety at Work

· Environmental Health Regulations

· Care Home Safety Policy

· Able to work weekends and public holidays

· Able to work rotating shift

· Able to work early morning & late night whenever required

· Willing to work long hours whenever required

· Perform other duties as assigned by management

· Daily operations of the kitchen including production, preparation & presentation.

· Ensure all items of highest quality at all times.

· Efficient management of food costs & wastage.

· Maximizing the overall food & beverage department profit.

· Quality levels of production including cleanliness, sanitation & hygiene.

· Creative menu planning on a timely basis

· In-charge of the kitchen

· Monitor kitchen flow

· Procurement & purchasing

· Staffing & timetable

· Daily operations of the kitchen including production, preparation & presentation.

· Ensure all items of highest quality at all times.

· Efficient management of food costs & wastage.

· Maximizing the overall food & beverage department profit.

· Quality levels of production including cleanliness, sanitation & hygiene

· Creative menu planning on a timely basis

· Must need to know how to cook the following items

· Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

· Fish Molee. Famous in South India

· Kerala Karimeen Fry.

· Aila Curry.

· Prawns Kuzhambu.

· Kheema with Coconut Curry

· Chicken Roast.

· Payyoli Chicken Fry.

· Chettinadu Chicken

· Crab (Small and Big Size)

· Mutton Biriyani

· Chicken Biriyani

· Egg Biriyani

· Prawn Biriyani

· hettinad Dry Pepper Chicken,

· Chettinad Kozhi Kuzhambu,

· Spicy Chettinad Fish Fry Recipe

· Chettinad Mutton Chops Kuzhambu Recipe

· Chettinad Nandu Varuval Recipe

· Thalapakkati Style Chicken Biryani

· Mutton Chukka Varuval

· Chicken Ghee Roast

· Chettinad Chicken Kuzhambu

· Small Variety Fish Fry

· Boondhi Raita

· Boiled Egg

· Fruit Custard

· 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

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

• Apply principles of gastronomy.
• Implement loss/risk prevention.
• Innovate with new culinary ingredients.
• Interpret culinary nutrition.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage culinary operations.
• Manage food and beverage operations.
• Manage inventory control system.
• Manage site/outlet and equipment maintenance.
• Master cook and chill methods.
• Master recipes from various cuisines.
• Perform culinary application and techniques.
• Plan and develop menus for food service establishments.
• Prepare herb and spice blends of various cuisines.

He will be cooking food with traditional Style,

Menus he will prepare Dalema,Ghugni,Aloo ghanta,mudhi macha ghanta,Badi chuna,Pakhala Bhata,Besar macha,kasa khasi mangsa,pyaji,alooo chop,saga cahaddhi,sorisa bata macha,Baingana varta,Tadka famous.

Besides this he must know how to keep kitchen clean,Maintain Hygenie

Italian restaurant located in river valley looking for a chef de cuisine, specialized in cooking pasta ,pasta sauces and preferably pizza.

Opportunity of chosing split shift or streight shift.

6 days a week 8 hours daily.

At least 3 years of experience in italian restaurant is required.

Candidate must be responsible and friendly with his colleagues in order to keep a good working harmony.

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Coordinates daily tasks with the Sous Chef.
4. Responsible to supervise junior chefs or commis.
5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.
7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
9. Full awareness of all menu items, their recipes, methods of production and presentation standards.
10. Follows good preservation standards for the proper handling of all food products at the right temperature.
11. Operate and maintain all department equipment and reporting of malfunctioning.
12. Ensure effective communication between staff by maintaining a secure and friendly working environment.
13. Establishing and maintaining effective inter-departmental working relationships.
14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
15. Personally responsible for hygiene, safety and correct use of equipment and utensils.
16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
17. Checks periodically expiry dates and proper storage of food items in the section.
18. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
19. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
21. Daily feedback collection and reporting of issues as they arise.
22. Assess quality control and adhere to hotels service standards.
23. Carry out any other duties as required by management.

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

· Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

· Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

· Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

· Should be able to provide direction for all day-to-day operations in the kitchen.

· Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

· Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

· He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

· Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

· Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

· Determines how food should be presented, and create decorative food displays.

· Recognizes superior quality products, presentations and flavour.

· Ensures compliance with food handling and sanitation standards.

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

· Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

· Coordinates with the purchasing department for the acquisition of needed goods and services.

· Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

· Ensure proper grooming and hygiene standards for all kitchen staffs.

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

Job Description

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant

Job Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• able to work on sat,sunday and public holiday.

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Chef De Cuisine - DUTIES

1. Fully responsible to supervise & work with cooks in the operations of produce food, dishes and semi-finished food items to our 5 outlets without any delay as per the instructions of kitchen manager.

2. Able to cook South Indian, North Indian, Tandoori food items and able to prepare Snacks, Sweets and beverages. In absence of chefs able full-fill the full food production operations

3. Particularly excellent in Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rices, Naan, Kabab, Tikas etc.,

4. Able to grind Idly, Thosai, Vadai flour for all our 5 outlets in absence of Dough Cook. (Must have a strong body capable to lift our heavy grinding stones)

5. Fully responsible for taste, quality and hygiene of the food produced.

6. Must ensure food and dishes are prepared as per ABR recipe methods to maintain food quality.

7. Inspect raw materials and certify they are in the prescribed quality.

8. Check the freshness of vegetables before cook.

9. Fully responsible for the Hygiene system maintained at the kitchen.

10. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

11. For emergency you must load/unload cooked foods to our delivery vehicles.

12. Follow up the kitchen work-flow and maintains zero wastages from raw-material to final product.

13. Often call Outlet Managers to minimize cooked food wastages. Produce small quantities depending on their shelf-life to reduce wastage, at the same time we cannot say to a customer that item sold out.

14. Must do Buffet settings for catering orders.

15. Capable to cook for 5000 persons at a time

Chef De Cuisine - Requirements

1. Must have a trade certificate in Food Production.

2. Minimum 10 years Indian cuisine experience

3. Able to cook South Indian, North Indian, Tandoori, Chatt food items and able to prepare Snacks, Sweets and beverages. In absence of chefs able full-fill the total food production operations

4. Particularly excellent in Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rices, Naan, Kabab, Tikas etc.,

5. Able to grind Idly, Thosai, Vadai flour for all our 5 outlets in absence of Dough Cook. Must have a strong healthy body capable to lift our heavy grinding stones.

6. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

7. Sound Health in case of emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.

8. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques, Food quality control

9. Must have knowledge and experience in Buffet settings for catering orders.

10. Capable to cook for 5000 persons at a time.

11. Must work on Saturday, Sunday and Public Holidays.

Roles & Responsibilities

We are a looking for a Cook with speciality and experience in South Indian Veg/Non-Veg curry, flour and chutney based frozen and semi-cooked food production. The individual should be well versed in making Vadai, dosa,Idly various types of Chutneys and Curries.

Responsibilites

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Ensure appealing plate presentation
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

• Proven work experience as a Chef or Cook
• Minimum Diploma or Degree Qualification required
• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks and stand in Skills.
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

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.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• 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

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

South Indian chef assist in the daily operation of the kitchen including preparing and cooking Authentic South India cuisine

Monitor food production, safety and hygiene practise

Mixing and preparing of South Indian spices for cooking for the next day

Must be willing to work on weekend and public holidays

Willing to start work very early in the morning

Have good skills and knowledge in Authentic South Indian cuisines (Veg/Non Veg)

Authentic Chettinad cuisine, varieties of Biryani

Able to make South Indian Tiffin – Prata, Dosa, Varieties Rice, Appam, Idli, Pakoda, Chapatti, Vadai, Sambar and varieties of Chutney

Knowledge of Malaysian Indian cuisine will be an advantage

Knowledge of making sambal for Mee Goreng

Have interpersonal skills and team player

Have min of 5-10 years relevant working experience

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage.

Responsible all staff work Progress with records and schedule for training.

Responsible all food costs, maintainance and expenditures control.

Responsible for staff development and works upgrade.

Supervise staff in food knowledge, storage and acceptable quality.

Strictly Comply and Execute ALL SOPs.

Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance…

Supervise staff to ensure and comply with FIFO procedures.

Ensure all products comply to company's requirement and quality in achieving its maximum profitability.

Able to create new dishes in order to meet market needs and expectation.

Able to cook China Chinese Cuisine.