1. Ensure that employees report for duty punctually, wearing the correct uniform, shoes and name badge.

2. Ensure that all employees are courteous and professional at all times.

3. Supervises the employees, ensuring that the correct standards of service is maintained and continuously improved.

4. Ensure the quality of food preparation is in accordance with the established standard.

5. Ensure the quality of food collected from the store before using.

6. Ensure the cost effective production of raw materials so as to minimize wastage.

7. Ensure proper portion control of food.

8. Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.

9. Ensure cleanliness and maintenance of all outlets, refrigerators, freezers, working tables and equipment.

10. Ensure the highest standard in preparation, storage and handling of food according to ENVstandards.

11. Ensure staff practice “First In First Out” standard.

12. Performs any other duties as may be assigned from time to time by the Management

We are a multi-faceted luxury F&B lifestyle company with over a decade of brand-building experience. We are behind several well-loved Singaporean and global craft food brands and have a house brand specializing in luxury coffee.

We are looking for a dedicated and hardworking Assistant Pastry Chef in our kitchen.

Our Assistant Pastry Chefs are required to:

• Work with the team on product development, and formulate new recipes to cater to different demands of the company.
• Refine and improve existing processes.
• Test product rollout training, quality control, and measurement.
• Support the team with relevant information and assistance where required, for marketing and retail purposes
• Ensure smooth operation and that food served is of consistent quality at all times.
• Understand and manage the wastage and spoilage of ingredients and other food items.
• Maintain the premises of baking area in a neat and hygienic manner.
• Have a good know-how of operating baking machineries and implements.
• Perform all other tasks or projects as assigned by senior management.

Qualifications/ Experience

• Certification in Patisserie or Bakery
• At least 1 years of experiences as pastry or bakery profession
• Excellent time management skills and ability to self-direct when necessary
• Ability to keep a calm, mature, professional demeanor at all times

As a Sous Chef, you will plan, direct, control and co-ordinate the activities of the kitchen staff. Your responsibilities includes but are not limited to:

• Assists in building an efficient team by taking an active interest in their welfare, safety and development.
• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.
• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.
• Planning of cost control
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
• Ensure the quality of food preparation is in accordance with the established standard.
• Quality control of ingredients
• Provides ideas for new dishes and menu planning.
• Checks food items/ingredient stock and prepares daily market list.
• Equipment Control
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

Requirements

• 3 years of relevant experience in relation to the Sous Chef Position
• Good time-management skills and able to work under pressure
• Team player with good leadership and communication skills
• Able to do shift work, weekends and public holidays

For more information, please visit www.goodwoodparkhotel.com.

Please be informed that only shortlisted candidates will be notified.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Job Responsibilities:

• Lead/facilitate the transfer of information regarding priorities, assignments and problem solving at various briefing sessions each day
• Ensure all team members under your supervision are scheduled according to the hotel’s level of business and daily check staffing availability
• Organize inventories and ensure clean, systematic storage of all food items
• Ensure a clean kitchen, hygienic work procedures and high safety standard
• Manage food cost whilst achieving high food quality
• Support senior leadership by developing and assuming basic management responsibilities
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

Job Requirements:

• Positive attitude and a team player
• Able to work rotating shifts and weekends/public holidays

• Responsible for assisting Chef in administrative work
• Responsible for procuring ingredients and invoicing
• Responsible for preparing ingredients and dishes
• Counsels, guides and instructs personnel in the proper performance of their duties
• Responsible in assisting the Chef in the development of new dishes
• Graduated with a degree in Culinary skills
• With at least 4 years of kitchen experience
• Excellent knowledge of ingredients
• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards

JOB SUMMARY

Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Develops and trains team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

JOB MAIN FUNCTIONS

1. Recognizes superior quality products, presentations and flavor.
2. Maintains food preparation handling and correct storage standards.
3. Maintains purchasing, receiving and food storage standards.
4. Supports procedures for food & beverage portion and waste controls.
5. Follows proper handling and right temperature of all food products.
6. Actively involved in training the pastry associates on the fundamentals of pastry techniques and excellent plate presentations.
7. Ensures disciplinary procedures and documentation are completed according to Marriott Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
8. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
9. Ensures compliance with all Singapore regulations.
10. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
11. Sets a positive example for guest relations.
12. Ensures associates understand expectations and parameters.
13. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
14. Empowers associates to provide excellent customer service.
15. Communicates performance expectations in accordance with job descriptions for each position.
16. Participates in the associate performance appraisal process, providing feedback as needed.
17. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
18. Ensures hotel policies are administered fairly and consistently.
19. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
20. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
21. Assists as needed in the interviewing and hiring of associate team members with appropriate skills.
22. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
23. Brings issues to the attention of the department manager and Human Resources as necessary.
24. Purchases appropriate supplies and manage inventories according to budget.
25. Strives to improve service performance.
26. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).
27. Leads shifts while personally preparing food items and executing requests based on required specifications.
28. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
29. Supervises and coordinates activities of cooks and workers engaged in food preparation.
30. Checks the quality of raw and cooked food products to ensure that standards are met.
31. Assists in determining how food should be presented and creates decorative food displays.
32. Any other duties as may be assigned from time to time.

JOB MAIN RESPONSIBILITIES

· Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

· Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention.

· Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.

· Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members.

· Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

· Managing Daily Operations of the Area or Department- Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

· Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.

· Communicating with Supervisors, Peers, or Subordinates- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

· Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

· Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.

· Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.

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

JOB REQUIREMENTS

• Minimum Diploma in Culinary Arts & Pastry Skills.
• At least 10 years of relevant experience in handling Pastry technical skills & Section Head leadership.
• Able to demonstrate and train employees and able to motivate them.
• Great interpersonal & communication skills.
• Must be consistent on the quality of products.
• Responsible for the day-to-day operations.
• Able to start work within short notice period.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Job duties & responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes.
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members.
• Ensure food costs are manageable and within the budget set for the restaurant.
• Review staffing levels for maximum productivity, operational and financial objectives.
• Promote teamwork and quality service through daily communication and coordination.
• Obtain feedback on food and service quality, and handling customer problems and complaints.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure the food presentation are according to the recipes as set.
• Ensure workstation, refrigeration, stores are cleaned and sanitised before end of shift.
• Personal hygiene, including wearing of the correct protective clothing as laid down in the codes of practice.
• Conduct regular team briefing.
• Perform other duties as delegated.

Job Highlights

• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Competitive Salary and Package
• Good working environment and culture

Job Description

Sushi Chef

Benefits Summary:

• Staff meal and uniform provided
• Within 5-minutes Bus-stops nearby
• Annual and Medical Leave Provided
• 2 days off/ week

Responsibilities:

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation

Requirements:

• High school diploma/GED required (two-year culinary degree preferred)
• 3+ years’ experience in an executive kitchen position
• Demonstrated knowledge of current restaurant industry trends
• Must possess culinary creativity
• Strong knowledge of food sanitation regulations
• Comfortable providing direction and supervision to kitchen staff
• Good experience in fine dining Restaurant
• Team Player, friendly and cheerful personality.
• Customer service oriented and with desire to serve.
• Able to work under pressure

Kitchen Chef

Benefits Summary:

• Staff allowance and uniform provided
• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Annual and Medical Leave Provided
• Two days off per week

Responsibilities:

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Stay current on restaurant industry trends
• Responsible for food preparation in the Kitchen
  Requirements:
• High school diploma/GED required (two-year culinary degree preferred)
• Strong knowledge of food sanitation regulations
• Good experience in fine dining establishment
• Team Player, friendly and cheerful personality.
• Customer service oriented and with desire to serve.
• Able to work under pressure

Brief description of the Restaurant

Located in the heart of Orchard Road, Lawry’s The Prime Rib Singapore is distinguished for its exceptional American cuisine; serving only the best.

Overlooking the vibrant streets of Orchard Road through the 4-metre-high floor-to-ceiling windows, Lawry’s boasts a seating capacity of up to 160. It exudes an air of opulence with its sleek interpretations of luxury.

Be prepared to indulge in their authentic Signature Prime Rib of Beef! Each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward and ensures uniformly juicy and flavourful meat. It is then carved from the famous Silver Carts and served with the table-side showmanship of the Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessertthe Strawberry English Trifle.

Job Descriptions

The executive chef is responsible for supervising the overall culinary operations and hygiene standards of the restaurant and maintaining high standards of quality of food offerings. Main responsibilities will include but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

• Plan and execute the daily operations of the kitchen.
• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.
• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.
• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.
• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.
• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Job Requirements

• Proven experience in the same experience in a high-end restaurant setting.
• Culinary degree or equivalent professional training.
• Strong leadership and communication skills.
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Creative and innovative approach to culinary arts.
• Minimum of 7-10 years of experience in kitchens covering all aspects of cooking.
• Exposure to American cuisine will be a strong asset
• Computer Literate
• Have excellent English Communication Skills both Written and Spoken
• Fully aware of HACCP Principles
• Ability to thrive in a fast-paced environment and handle pressure gracefully.
• Knowledge of current culinary trends and a commitment to continuous learning

Working hours

• 6 Days 48 hours/week

Job Summary

• Responsible for helping Sous Chef in the smooth running of the kitchen’s daily operations
• Responsible for the calling of orders / ensuring food is served within a stipulated time for a specific section
• Responsible for ensuring consistency in the quality of food prepared by Demi Chefs
• Responsible for running a section, training, supervising Commis / Cooks and Demi Chefs de Partie

Job Description

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes and preparation techniques.
• Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the Restaurant.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with Head Chef and Sous Chef.
• Responsible to supervise Commis cooks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Chef de partie is responsible for the pastry station
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.

Job Description

• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Maintaining quality and controlling costs in a volume food business.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Demonstrate correct use of equipment and practice work safety.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Head Chef and Sous chef on the daily requirements, functions and also any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Job Specifications

• Minimum Qualifications:
• GCE O level / SPM

Experience:

• 2-6 years experience in the kitchen

Skills and Knowledge:

• Very good knowledge of ingredients
• Very good knowledge of food handling, food preparation and cooking procedures for the dessert station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• ▪Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards

Traits:

• Passion to cook
• Able to work at a fast pace and under pressure
• Creative in working with ingredients
• Positive attitude
• Resposible

Job Specifications

• Good attention to detail
• Good organisational and supervisory skills
• ▪Able to work in a team
• High standard of personal hygiene

He or she must know how to cook sichuan or hunan cuisine. He or she must be very independent and hardworking. he or she must be well verse in the ingredient and know where to source the necessary ingredient. He or she must

have the team with their workmate. He must well or organise in food inventory

We are looking for passionate and positive team members to join our kitchen crew!

Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of menus.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can behelpful
• Kitchen experience

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Overview:

The executive chef is responsible for supervising the overall culinary operations and hygiene standards of the restaurant and maintaining high standards of quality of food offerings. Main responsibilities will include but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Responsibilities:

• Plan and execute the daily operations of the kitchen.

• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.

• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.

• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.

• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.

• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Qualifications:

• Proven experience in the same experience in a high-end restaurant setting.

• Culinary degree or equivalent professional training.

• Strong leadership and communication skills.

• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.

• Creative and innovative approach to culinary arts.

• Minimum of 7-10 years of experience in kitchens covering all aspects of cooking.

• Exposure to American cuisine will be a strong asset

• Computer Literate

• Have excellent English Communication Skills both Written and Spoken

• Fully aware of HACCP Principles

• Ability to thrive in a fast-paced environment and handle pressure gracefully.

• Knowledge of current culinary trends and a commitment to continuous learning.

Benefits:

• Competitive salary commensurate with experience.

• Health and dental insurance coverage.

• Staff discounts at Lawry's The Prime Rib

• Performance Bonuses

Roles & Responsibilities

· Create a rich sushi menu with various main ingredients and raw fish

· Prepare all types of sushi, including maki, nigiri and sashimi

· Take responsibility for food menu development

· You should also be able to customize customers’ orders according to preferences and food allergy considerations.

· Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

· Ultimately, you will help us establish our reputation as one of the best sushi places in the area and increase our clientele.

· Identify new culinary techniques and presentations

· Excellent inter-personal skills, highly motivated individual

· Excellent team player

· Undertake ad hoc duties assigned by supervisors

Requirements

· Good knowledge of various sushi types and sushi-rolling techniques

· Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

· Proven experience working in upscale sushi restaurants.

· Team spirit

· Certification from a culinary school is a plus

· Able to maintain high standard of food quality

· Excellent communication skills. Proficiency in Japanese is an advantage

Good experience in fine dining Restaurant

If you are interested in any of the position, please apply directly together with your full CV by email to [email protected]

Only short-listed Candidates will be notified.

- Assists the Master Chef in the supervision and smooth operation of the Dim Sum kitchen including training, preparation and service of food and cleanliness and hygiene.

- Assists any sections when required.

- Manages food cost by adopting best practice

- Builds and leads an effective team

Job Responsibilities:

1. Ensure that all employees report for duty punctually, wearing the correct, clean uniform, shoes and name badge.

2. Assists in building an efficient team of employees by taking an active interest in the welfare, safety and development.

Assists in training the employees, ensuring that they have the necessary skills to perform their duties with the maximum efficiency.

3. Supervises the employees of the department, ensuring that the correct standards and methods of service are maintained and continuously improved

4. Ensure that the departmental food cost & operational budget is strictly adhered to and all the costs are strictly controlled.

5. Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.

6. Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

7. Ensure the quality of food preparation is in accordance with the established standard.

8. Ensure the cost effective production of raw material so as to minimize wastage.

9. Checks all incoming food items to ensure consistency in quality of appearance and taste.

10. All outgoing dishes to ensure that the established standard is met before serving to the guests.

11. Checks food items/ingredient stock and prepares daily market list.

12. Ensure the highest hygienically standards in the preparation, storage and handling of food and equipment according to ENV standards

13. Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.

14. Prepares the weekly duty roster to maximize employees’ productivity.

15. Keep abreast of new products to improve on creativity and quality. Be innovative.

16. Maintains an accurate food recipe data.

17. Conducts interviews and makes selection of new applicants.

18. Conducts disciplinary action of staff.

19. Feedback to Master Chef / Director of Kitchen on the performance of staff.

20. Performs any other duties as may be assigned from time to time by the Management.

Please be notified that only shortlisted candidates will be notified.

For more information, visit www.goodwoodparkhotel.com.

DUTIES & RESPONSIBILITIES:

To supervise and administer all phases of kitchen operations as directed by the Head Pastry Chef.

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge and compliance with all department/hotel policies and procedure.
• Meet with chef to review schedules, assignments, anticipated business level, changes and other information pertinent to job performance.
• Work on line during service and assist wherever needed.
• Observe guest reactions and confer with service staff to ensure guest satisfication.
• Promote positive guest relations at all time.
• Organise all necessary food requisition and food transfer
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Correct any deficiencies. Ensure that the quality and details are being maintained.
• To be able to assist the head pastry chef when he or she is not around

REQUIREMENTS:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/ Baking or equivalent.
• At least 2 Year(s) of working experience in the related field is required for this position.
• Preferably Junior Executive specialized in Pastry/ Baking or equivalent.

Brief description of the Restaurant

Bonding Kitchen established since November 2018 in Johor Bahru, Johor, Malaysia. In September 2020, we had opened our 1st outlet in Singapore. Originally, beginning as a home private dining concept, we have broadened it into a cosy eatery specializing in delicious modern Peranakan dishes with an atmosphere that encourages, well, bonding!

Our vision is to inspire multiracial people to live in harmony & peacefully through the most unique Peranakan cuisines which strongly represent the multiculturism of Singapore.

We focus on food quality & safety, great customer service and cosy dining environment.

Job Descriptions

• Support Chef De Partie / Sous Chef in running the kitchen operations
• Maintain high standards of sanitation, cleanliness and safety.
• Maintain high standard of personal hygiene
• Prepare & serve quality food by following strictly the preparations
• Manage Inventory and stock receipt
• Passionate in delivering quality dishes
• Communicate effectively across all teams from kitchen to front of house

Job Requirement

• Minimum culinary certificate or 1-2 years related working experience
• Must have Chinese wok skills
• Good communications
• Passionate in cooking
• Keen to learn and positive attitude
• Be punctual and well disciplined
• Full of energetic & spirit
• Ability to stand long hours and work in fast-paced environments.
• Able to work on weekend & PH and working hours may vary in accordance to opening hours
• Weekly rotation

Benefits

• Medical & Insurance benefit
• Staff discount
• Good career development
• Staff meal provided

Working hours

• 5.5 days per week (10 hrs per day, exclude 1 hr breaktime)

MIZUKI F&B PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

Mizuk located at 391 Orchard Road, #05-32 Ngee Ann City Podium Block, S238872, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

1. ASSISTANT HEAD CHEF

Job Highlights

• Opportunities available for career progression

Responsibilities:

• Assist in preparation of daily items for our menus and ensure that items prepared is of high quality and in accordance to the restaurant’s standards.
• Maintaining a clean working environment and ensure safety when operating kitchen & counter equipment
• Monitoring stock level through regular stock checks and make sure stock is properly stored.
• Assist in monthly inventory checks.
• Covering all the section in the kitchen & counter time to time in order to coordinate smooth daily operations.
• Assist and report to the head Chef

Requirements:

• Expertise in Japanese Cuisine
• Experience in Omakase Counter Service
• Highly motivated, quick learning individual with excellent interpersonal skills
• Passion for food with a creative flair and is result orientated. Able to perform shifts including weekends and Public Holidays.
• Good organizational and planning abilities.
• 6 days work week

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

1. Ensures that all food prepared and served are according to the standards set by the Executive Chef / Executive

Sous Chef.

2. Plans, directs, controls and co-ordinates the activities of all kitchen staff.

3. Assists the Executive Chef / Executive Sous Chef in planning menu, daily specials and food promotions.

4. Estimates food consumption and prepares requisitions, indicating type and quantity of food items, for approval

by the Executive Chef.

5. Checks the quality and quantity of food received from the market, food store.

6. Controls cost by minimizing spoilage, maintaining adequate inventory of food and utilizing food supplies.

7. Ensures that all kitchen staff complies with food safety standards in accordance to SFA’s regulations.

8. Ensures that all machines, furniture, equipment and utensils are clean and in working condition at all times.

Job requirement

1. Certificate or Diploma in culinary skills or equivalent with at least 5 years relevant experience.

2. Good time-management skills and able to work under pressure

3. Team player with good leadership and communication skills

4. Able to do shift work, weekends and public holidays