A. Menu Creation and Evolution

• Develop, create and evolve omakase menu that showcase the chef’s creativity, culinary skills and highlight seasonal and fresh ingredients of each season
• Introduce new and innovative dishes to keep the omakase experience fresh and exciting

B. Ingredient Sourcing

• Source high quality and fresh ingredients for each season’s menu Maintain relationships with suppliers to ensure a consistent supply of premium ingredients

C. Food Preparation

• Skillfully prepare and execute a variety of traditional Japanese dishes with the chef’s unique rendition, these include sushi, sashimi, and other omakase o!erings
• Pay meticulous attention to detail in presentation, ensuring each dish is visually appealing

D. Culinary Creativity

• Demonstrate creativity by incorporating innovative and unique elements to highlight each season’s dishes
  Stay updated on culinary trends and techniques to bring fresh ideas to the omakase experience

E. Customer Interaction

• Engage diners and explain the origin and details of each dish, creating an interactive and educational dining experience
• Cater to diner’s individual preferences and dietary restrictions, adjusting the omakase menu accordingly

F. Kitchen Management

• Oversee and manage the kitchen, ensuring a smooth workflow and adherence to sanitation and hygiene standards

G. Maintain Omakase Experience Standards & Quality Control

• Uphold the reputation and standards of the omakase dining experience, ensuring consistency and excellence
• Continuously seek feedback from diners to improve and refine the experience
• Implement rigorous quality control measures to ensure that all dishes meet the highest standards of taste, texture and presentation

H. Any other duties assigned by the Company

Job Purpose:

To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.

Responsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organizes kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist executive chef with menu creation
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• Experience in the preparation of Indian fine-dining dishes is a must
• Thorough knowledge of wood fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communications skills
• Ability to multi-task and work under tight reporting timeline

27 Mezze Bar & Grill – Executive CHEF - Turkish Cuisine

Job Description:

`27 Mezze Bar and Grill` is looking for an Executive Chef specializing in Turkish Cuisine and to be responsible for overseeing the culinary operations and kitchen management of the restaurant that focuses on authentic Turkish cuisine.

• Prepare the authentic Turkish menu that showcases traditional flavours maintaining high standards of food quality and presentation.

• Prepare both à la carte and special event menus that cater to a wide range of preferences and dietary requirements.

• Ensure all dishes are prepared and cooked to the highest standards of taste, texture, and presentation consistent with Turkish cuisine.

• Provide strong leadership and guidance to kitchen staff, train and mentor staff on Turkish culinary techniques, recipes, and plating presentation.

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Manage kitchen inventory, including ordering and sourcing ingredients and supplies for Turkish cuisine.

• Control food costs by minimizing waste, optimizing portion sizes, and managing inventory turnover efficiently.

• Implement and enforce hygiene, safety, and sanitation standards in compliance with local health regulations conducting regular inspections of equipment, and overall kitchen cleanliness.

• Manage front-of-house teams to ensure a seamless dining experience for guest

• Lead scheduling, staffing levels, and performance evaluations for kitchen staff.

• Maintain accurate records of recipes, cooking techniques, and preparation methods.

• Lead budget planning and cost analysis related to the kitchen operations.

Requirements:

• Experience (5-10 years) in culinary roles with a significant focus on Turkish cuisine.

• In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.

• Experience in both kitchen operations and management is a must

• Familiarity with food safety regulations and best practices.

• Excellent communication skills to interact with staff, management, and guests.

• Ability to work under pressure and adapt to changing situations.

• Culinary arts degree from a university is a must

• Experience in a chain of restaurants is a plus

• Education degree in management programs is a plus

• Fluency in Turkish is preferred

• Able to work on weekends and public holidays when required.

• Collaborate with the Executive Chef to 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

• 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 diploma 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

This is a fantastic opportunity for an experienced Chef at a popular restaurant to join their team.

We are looking for a talented, dedicated, and innovative Chef with vast knowledge of Indian cuisine who can work in a dynamic environment.

Duties & Responsibilities:

• Passionate about Indian cuisine with a desire to meet high standards and deliver quality food consistently.
• The smooth running of the section and sustaining clear communication with other chefs during busy service.
• Experiment with new recipes and suggest new variations while maintaining cost and delivering consistently high-quality results.
• Be able to work as a team, supervise other chefs, and assist as needed.
• Organize and maintain stock areas, inventory checks, and labeling.
• Ensure an appealing plate presentation and modify recipes to meet customers’ needs and requests.
• Maintaining all food hygiene and health and safety measures in the kitchen area.

Key Skills & Experience:

• Experience producing a wide range of Indian dishes and excellent knowledge of the catering industry.
• Professional attitude and appearance.
• Excellent time management skills.
• Self-motivated and a good team player.
• Ability to work well and provide consistent results under pressure.

Minimum Requirements:

• Minimum 10 years of relevant experience in a similar role.
• A degree in catering or food preparation is essential.

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Minimum ‘O’ level or Diploma in F&B service or equivalent

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef Concierge to join our team!

As theChef Concierge, we rely on you to:

• Leading the concierge eam
• Provide a personalized guest service
• Engage with guests and enhance their overall experience with the resort
• Create an exceptional and memorable experience for all guests
• Review process and keep up to date the latest trends in the industry

We are looking for someone who:

• Takes pride in being a hotelier
• Loves interacting with guests and customers
• Is a self-starter and a team player
• Loves being creative with an eye for detail
• Enjoys crafting best-fit solutions for the guests
• Has strong interpersonal and communication skills

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef Concierge to join our team!

As theChef Concierge, we rely on you to:

• Leading the concierge eam
• Provide a personalized guest service
• Engage with guests and enhance their overall experience with the resort
• Create an exceptional and memorable experience for all guests
• Review process and keep up to date the latest trends in the industry

We are looking for someone who:

• Takes pride in being a hotelier
• Loves interacting with guests and customers
• Is a self-starter and a team player
• Loves being creative with an eye for detail
• Enjoys crafting best-fit solutions for the guests
• Has strong interpersonal and communication skills

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

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

- 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.

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)

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

As a Demi Chef (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high-quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Role and responsibilities

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• 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 always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• 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.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• 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 Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.
• At least 1 year of working experience in the related field is required for this position.

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry.
• Experience in MICHELIN and/or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Good time management and organizational skills
• Strong communication and listening skills
• Ability to multitask and prioritize tasks
• Ability to work at flexible hours and on weekends
• A team player as well as able to work independently
• Having an eye for detail
• Ability to offer excellent customer service

MIZUKI F&B PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

JAPANESE FINE DINING RESTAURANT

Mizuki Tempura & Sushi 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. Tempura Chef

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

Over 3 years relevant experience in the area of Japanese fine dining restaurant especially work within Tempura session;

- At least 3 years working experience in the senior position;

- Able to maintain high standard of food quality;

- Capable to support every team in the kitchen of Mizuki.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

Job Highlights

• Meal Allowance
• Singapore Welfare & Benefits
• Exciting Career Path Opportunities

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 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 time to time in order to coordinate smooth daily operations.

Requirements:

• Familiar with Japanese cuisine, 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.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

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

Kyoaji Dining is seeking a dedicated and customer-oriented individual to join our team as aService Crew. As a key member of our service staff, you will play a crucial role in creating a positive dining experience for our guests.

Job Descriptions

# Sushi Preparation:

• Prepare and present a variety of traditional and contemporary sushi dishes with precision and creativity.
• Ensure the quality and freshness of all sushi ingredients.
• Maintain a clean and organized sushi station.

# Menu Development:

• Collaborate with the Head Chef to create innovative and enticing sushi menu items.
• Stay informed about industry trends and incorporate new ideas into the menu.

# Quality Control:

• Monitor food quality and consistency, adhering to established standards.
• Conduct regular tastings to ensure flavor profiles meet expectations.

# Team Collaboration:

• Work closely with kitchen staff to coordinate timely delivery of sushi orders.
• Provide guidance and training to junior sushi chefs and kitchen assistants.

# Customer Interaction:

• Interact with customers at the sushi bar, explaining menu items and answering questions.
• Accommodate special requests and dietary restrictions with creativity and flexibility.

Job Requirements

• Proven experience as a Sushi Chef in a Japanese Restaurant
• Extensive knowledge of sushi preparation techniques and presentation.
• Excellent knife skills and attention to detail.
• Strong organizational and multitasking abilities in a fast-paced environment.
• Knowledge of food safety and sanitation practices.
• Creativity and passion for experimenting with flavors and textures.
• 1 year of Sushi Experience

Working hours

• 6 days work week
• 8.5 working hours per day

Chef de parti (Singaporean or PR)

Recently opened French bistro near orchard, 5min walking to somerset mrt.

60 covers capacity

5.5 days a week

$3000 - $3400 salary depend on experiences

Great ambiance, entirely new kitchen equipment, very experienced head chef.

• Leading the kitchen staff during the Head Chef’s absence
• Guiding and supervising the junior kitchen staff during food preparation
• Assisting the Head Chef in menu preparation
• Planning and managing food preparation in restaurant kitchens
• Training new staff
• Inventory and orders to suppliers
• Designing menus together with the Head Chef
• Preparing, cooking and presenting food in accordance with restaurant standards

Happiness is a full belly and you know the ways to keep our guests satisfied with your delicious creations.

Pssst.. you’ll also be joining an award-winning team behind the Best Buffet Restaurant in Singapore for 7 years running (voted by SPH AsiaOne People’s Choice Awards)! It is also a halal-certified kitchen.

Your duty includes (but is not limited to):

• Manages all day-to-day operations of the bakery section of the kitchen
• Able to produce bread/buns on schedule
• Assist in preparations of bread and other pastry items
• Follows proper handling and right temperature of all food products
• Replenish the buffet counter

Write to us if you check the following listed:

• Passionate about culinary arts
• Service-oriented
• Able to work independently under tight timelines
• Physically fit
• 5-day a week including weekends and public holidays
• Able to work morning shift as early as 5am to 1.30pm.

• Humble and Willing to learn to challenge for excellence in work
• Good Team player, good and professional work ethics and cheerful attitude in support of company objectives
• Always be operational ready to deliver high level of professionalism and good work ethics during work hours
• To assist in all areas of kitchen and sushi counter operations
• To be well verse in Japanese seasonal produce being served and to explain to diners at counter service
• To keep high level of personal hygiene and cleanliness
• To check and ensure freshness of produce received and served for the business at all times
• To keep a high standard of careful and meticulous food preparation and quality according to the Japanese way as instructed by Chefs and according to Company’s direction
• To ensure hygiene and cleanliness of food and kitchen operations at the highest industry standards
• To assist in the preparation of Staff meal, if necessary
• To assist in dishwashing
• To work with team to provide efficient operation, hygiene, cleanliness and service delivery
• Assist and manage any other relevant business duties and responsibilities as required by management

You will be responsible to assist with the efficient running of the department in accordance with the hotel’s standards and financial goals. The Chef (Indian / Malay Cuisine) is responsible to assist the Sous Chef / Chef de Cuisine in managing the assigned kitchen operation in accordance with the hotel’s standards and financial goals, ensuring maximum guest satisfaction, and contributing to the overall success of the restaurant.

• Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in a hotel or large restaurant with good standards
• Able to cook and prepare Indian / Malay cuisine
• Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
• Knowledgeable of occupational health and safety standards

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to manage the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Good practical, operational and administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Job Description:

`27 Mezze Bar & Grill` is looking for a Restaurant Chef specializing in Turkish Cuisine, to be responsible for the culinary operations.

• Prepare the authentic Turkish menu that showcases traditional flavours maintaining high standards of food quality and presentation.
• Ensure all dishes are prepared and cooked to the highest standards of taste, texture, and presentation consistent with Turkish cuisine.
• Provide guidance to kitchen staff on Turkish culinary techniques, recipes, and plating presentation.
• Ensure that food items are being prepared in a timely and correct manner.
• Implement and enforce hygiene, safety, and sanitation standards in compliance with local health regulations conducting regular inspections of equipment, and overall kitchen cleanliness.
• Collaborate with the restaurant management and front-of-house teams to ensure a seamless dining experience for guests.
• Assist in scheduling, staffing levels, and performance evaluations for kitchen staff.

Requirements

• Experience (3-5 years) in culinary roles with a significant focus on Turkish cuisine.
• Experience as a chef in a Turkish Restaurant is highly preferred.
• Minimum Qualification Level: Bachelor’s Degree or Equivalent
• In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.
• Familiarity with food safety regulations and best practices.
• Excellent communication skills to interact with staff, management, and guests.
• Ability to work under pressure and adapt to changing situations.
• Fluency in Turkish is highly preferred.
• Able to work on weekends and public holidays when required.

You will be responsible to supervise the assigned station / section of the outlet kitchen, contributing to the overall success of the restaurant, in accordance with the hotel’s standards and financial goals.

In this role, you will:

• Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in the section comply with company and Hotel Policies and Procedures
• Monitor food and operating costs and minimize food wastage
• Train culinary associates in the assigned section of kitchen with the skills necessary for them to perform their function
• Organise and set up the assigned section of the kitchen efficiently to facilitate workflow and maximize productivity.
• Maintain cleanliness of work areas, equipment and utensils

Qualifications:

• Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in a hotel or large restaurant with good standards
• Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
• Knowledgeable of occupational health and safety standards

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

• Holds a culinary Diploma or equivalent
• Extensive knowledge and hands-on experience in Kitchen management, menu planning and operational skills.
• Must understand and be up-to-knowledge about current local and International food and beverage industry trends.
• Has an outgoing personality that feels comfortable in interacting with guests and has an absolute “can-do” attitude when facing challenges.
• Excellent communication and organizational skills with structured thinking process.
• Effective leader with excellent management and coaching skills and able to oversee an outlet kitchen operations.
• Good computer skills especially in MS Office, MS Outlook and Recipe Maintenance System.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Minimum of two to four years of experience as Chef de Cuisine in an international hotel or reputable restaurant of good standards or 15 years of culinary experience.
• Preferably with experience in luxury international brands.