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.

27 Mezze Bar & Grill – Junior CHEF – Turkish Cuisine

Job Description:

`27 Mezze Bar & Grill` is looking for a Junior 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 (1-3 years) in culinary roles with a significant focus on Turkish cuisine.
• Experience in a Turkish Restaurant is highly preferred.
• 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 provide an excellent and consistent level of service to your customers. The Demi Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and and in accordance with the hotel’s 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 Sous Chef is responsible to assist the Chef de Cuisine in managing the 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 Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage. 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.

In charge of daily food preparation and order

Check food quality

Plan and order ingredients

Reponsible for kitchen hygiene and sanitization

Oversee overall activites of the kitchen

And other duties assigned by Director

Must a team player

Good communication skills

Have good initiative, a self starter

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and in accordance with the hotel’s standards.

LA D'ORO PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

ITALIAN & JAPANESE FINE DINING RESTAURANT

LA D'ORO located at 333A Orchard Road, Madarin Gallery, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

SOUS 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 5 years relevant experience in the area of Japanese fine dining restaurant;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development;

- Capable to support every team in the kitchen of LA D'ORO.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.