Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

DUTIES & RESPONSIBILITIES:

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Helps control and direct the food preparation process efficiently and professionally
3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade
4. Supports the Head Chef in planning and coordinating tasks while keeping labour expenses in mind
5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario
6. Helps create meals using new or current culinary inventions or as the business prescribes
7. Approves and polishes dishes before they are delivered and served to customers
8. Produces quality menu that could change seasonally as the business requires
9. Places equipment, tools or ingredient orders in response to possible detected shortfalls
10. When required and directed, makes arrangements for repairs of cooking equipment
11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
12. Manages kitchen stocks and ensures minimal wastage
13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labour costs in control
14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximise gross profit to include the effective staff management and staff salary
15. Helps supervise subordinates’ work on dishes and guides them, at times handholding them, to produce the best expected outcome
16. Assists in ensuring that base food preparations and mise en place are well organised for service, allowing smooth kitchen operations
17. When required, regulates the workload of junior kitchen staff
18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
19. Helps maintain punctuality and attendance records
20. Follows and strictly implements all food and sanitary rules as well as safety guidelines
21. Encourages coworkers to cooperate and respect one another, motivates team work
22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date
28. Undertakes any other duties and ad hoc related roles as the business requires

QUALIFICATIONS:

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) to five (5) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Working knowledge of kitchen organising
• Strong interpersonal and leadership skills
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail
• Good communication skills
• Team player

Somma is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Menu development and Research & Development activities supporting Chef Partner’s concepts
• Organisation and documenting of new and current recipes into a system that is easily utilised by the culinary operations team, ensuring SOPs, recipes are followed
• Conducting training and development of recipes to current and new staff under Chef Partner’s concepts
• Support the Chef Partner in planning and manage activities with the Marketing department relating to overseas events that the Chef Partner is engaged in
• Logistical liaison and project manager for overseas promotional/4-hands trips that the Chef Partner is engaged in to both external and internal contacts
• Food cost and savings for concepts under Chef Partner
• Support Chef Partner in operations where necessary

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

We are a prestigious Michelin-starred Japanese fine dining restaurant, dedicated to delivering exceptional culinary experiences. We are seeking passionate, skilled professionals who share our commitment to excellence and are eager to join our team in creating unforgettable dining moments. Candidates with experience in high-end Japanese cuisine will be given special consideration as we continue to elevate our offerings and service. If you are driven by a passion for fine dining and culinary artistry, we would love to hear from you.

Somma is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Collaborate with the Management Chefs to create innovative and seasonal menus that align with the restaurant's concept and appeal to a diverse range of guests
• Oversee and participate in food preparation activities, including but not limited to, cooking, plating, and presentation to ensure consistency and quality
• Lead and mentor culinary team member by providing training, guidance, and performance feedback
• Manage and maintain kitchen inventory, including ordering, receiving, and monitoring the usage of ingredients to minimize waste and control costs
• Assist in developing and managing the kitchen budget, including cost control, pricing, and profit margins
• Work closely with the front-of-house team to maintain open communication and deliver a seamless dining experience for guests
• Build and maintain relationships with local suppliers and vendors to source high-quality ingredients and products
• Leading monthly reports & meetings

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

A new concept by The Lo & Behold Group and Chef Mirko Febbrile.

The new concept is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Somma is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Collaborate with the Management Chefs to create innovative and seasonal menus that align with the restaurant's concept and appeal to a diverse range of guests
• Oversee and participate in food preparation activities, including but not limited to, cooking, plating, and presentation to ensure consistency and quality
• Lead and mentor culinary team member by providing training, guidance, and performance feedback
• Manage and maintain kitchen inventory, including ordering, receiving, and monitoring the usage of ingredients to minimize waste and control costs
• Assist in developing and managing the kitchen budget, including cost control, pricing, and profit margins
• Work closely with the front-of-house team to maintain open communication and deliver a seamless dining experience for guests
• Build and maintain relationships with local suppliers and vendors to source high-quality ingredients and products
• Leading monthly reports & meetings

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

A new concept by The Lo & Behold Group and Chef Mirko Febbrile.

The new concept is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Kitchen Operations Management:

• Prepare food according to SOP to achieve consistency of food execution and food quality control before service
• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.

Requirements & Competencies:

• Minimum of 1 year in basic culinary position
• Basic cooking and sanitary knowledge

Perks
* Birthday Leave to spend with loved ones on your special day
* Competitive Staff Discounts across outlets
* Medical and Health Insurance coverage
* Opportunity to learn from knowledgeable mentors in the industry

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Responsibilities:

• Assist Chef de Partie / Sous Chef in preparing food, stocks, and soups for lunch and dinner for a Japanese Unagi restaurant
• Assist Chef de Partie / Sous Chef in preparing and ensuring sufficiency of mise en place for a Japanese Unagi restaurant

Requirements:

• Some experience in a Japanes Unagi restaurant is preferred but not necessary
• Passion to cook
• Able to work at a fast pace and under pressure
• Positive attitude
• Willingness to learn
• Able to work in a team
• Flexible and adaptable
• High standard of personal hygiene

Responsibilities

Assist the management to achieve the forecast and meet the company budget

Co-ordinates with agent on marketing promotion so as to maximize the revenue

Oversee smooth operations and ensure cost effectiveness in inventory control management

Implement business strategies to increase profitability of F&B operations

Designing new dishes to fit the menu

Encourage co-operation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen

Managing human resources, including staff hiring, training promotion and termination

Requirement

Working knowledge of F&B profession principles and practices

Human resources management skill

Familiar ordering and inventory system

Awareness with culinary trends and best cooking practices

Good interpersonal communication and presentation

Responsibilities

Assist Executive Chef oversee daily activities

Assist Executive chef to create menu recipes

Supervise, motivate and work closely with other in the kitchen

Assist in food order, cost control and inventory level

Cooking and preparation high quality dishes

Direct food preparation process

Train staff and scheduling shifts

Requirement

Knowledge of F& B professional principles and practices

Familiar order and inventory system

Awareness with culinary trends and best cooking practices

Interpersonal communication

Responsibilities and Duties of a Demi Chef

• Demi chef oversees line or station cooks within a production area -- such as the wok, congee, grade-manger or pastry section.
• A demi chef relays orders to his station cooks and ensures that each menu item his station is responsible for is prepared on time.
• Oversees all preparation, cooking and presentation for plates.
• Required to assist with cooking, preparation and plating when station chefs are absent.
• Demi chef also ensures that all health and food safety standards are practiced and helps troubleshoot any kitchen issues that may arise.
• Demi chef is responsible for one or more stations, such as the fryer, congee, wok, noodles and dessert.
• Demi chef is responsible for most food preparation and cooking, and many are responsible for cleaning the kitchen at the end of night as well.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback collection and reporting of issues as they arise.
• Carry out any other duties as required by management.

Responsibilities

• Preparation of all food items
• Assist to create and plan new food offerings when required
• Ensure cleanliness of the kitchen at all times
• Inventory management and ensuring sufficient stock level at all times
• Monitor food quality and taste to meet and exceed customer expectations.
• Compliance with SFA safety and hygiene standard requirements

Requirements

• At least 2 years of culinary experience in a Café setting or similar food establishment
• Team player and able to work in a fast-paced environment
• Positive attitude with a pleasant personality

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

We are seeking a passionate and dedicated Chef/ Stall In-Charge to lead our team in delivering quality Japanese-Taiwanese-inspired dishes at our stall in the Central Region. If you love cooking, managing operations, and thrive in a fast-paced environment, we want you on board!

Key Responsibilities:

• Prepare and cook meals according to menu specifications and standards.
• Oversee stall operations, ensuring smooth and efficient workflow.
• Maintain cleanliness and hygiene of the stall area.
• Manage inventory, stock replenishment, and minimize waste.
• Provide excellent customer service and handle customer feedback professionally.

Requirements:

• Prior experience as a chef or in a similar supervisory role is preferred.
• Strong leadership and organizational skills.
• Ability to work effectively in a fast-paced environment.
• Positive attitude, willingness to learn, and a strong team player.

Why Join Us:

• Competitive salary with performance incentives.
• Staff meals provided.
• Opportunities for career growth and skill development.

Work Schedule:

• 6 days a week

If you’re ready to lead and make an impact, apply now to join our team! We look forward to welcoming you.

Note: Only shortlisted candidates will be contacted.

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

We are a prestigious Michelin-starred Japanese fine dining restaurant, dedicated to delivering exceptional culinary experiences. We are seeking passionate, skilled professionals who share our commitment to excellence and are eager to join our team in creating unforgettable dining moments. Candidates with experience in high-end Japanese cuisine will be given special consideration as we continue to elevate our offerings and service. If you are driven by a passion for fine dining and culinary artistry, we would love to hear from you.

We are a prestigious Michelin-starred Japanese fine dining restaurant, dedicated to delivering exceptional culinary experiences. We are seeking passionate, skilled professionals who share our commitment to excellence and are eager to join our team in creating unforgettable dining moments. Candidates with experience in high-end Japanese cuisine will be given special consideration as we continue to elevate our offerings and service. If you are driven by a passion for fine dining and culinary artistry, we would love to hear from you.

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

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