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

• 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

• 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

About us:
Greybox is an award wining premium coffee brand, founded in 2016. We source beans from the best growers in the world, which scored over 80 points by Specialty Coffee Association. We roast the beans in small batches, aiming to bring the best in the cup. To stay ahead of the coffee trends, we work with champion baristas for training, and do our best to serve to coffee lovers.

Chef / Kitchen Crew Job Description:

Food Preparation:

• Assist in food preparation tasks such as chopping vegetables, marinating meat, and preparing sauces.
• Ensure that food items are prepared according to standardized recipes and portion sizes.
• Maintain cleanliness and organization of the kitchen workstation.

Cooking:

• Perform basic cooking duties, including grilling, frying, and baking.
• Monitor cooking temperatures and times to ensure food safety and quality.

Stock Management:

• Receiving and storing deliveries of food and kitchen supplies.
• Keep track of inventory levels and report on shortages.
• Rotate and organize stock to maintain freshness and prevent waste.

Cleaning and Sanitization:

• Ensure cleanliness and sanitation of kitchen surfaces, utensils, and equipment.
• Follow proper hygiene practices and food safety guidelines at all times.
• Assist with kitchen cleaning duties as needed.

Menu Improvement:

• Provide input and suggestions for menu items and recipes based on experience and customer feedback.
• Participate in menu tastings and offer constructive feedback to the team.

Compliance and Safety:

• Adhere to all health and safety regulations, including HACCP standards.
• Report any safety hazards or incidents to the Manager immediately.
• Attending training sessions on food safety and hygiene practices as required.

Requirements:

• Prior experience as a cafe barista or kitchen assistant is preferred. Those with relevant experience working in a FnB setting are welcome to apply.
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Attention to detail and a passion in making various coffee drinks.
• Available to work shift hours which include morning, afternoon, weekends, and public holidays

Benefits:

• 5 days work week
• Overseas Training Opportunities
• Medical insurance
• Employee discounts
• Partner meals and discounts
• Career progression pathways available

Join our team and become part of a vibrant coffee culture where your passion for coffee and dedication to customer satisfaction can shine!

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

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 looking for a Chef de Partie to join our team!

As a Chef de Partie, we rely on you to:

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation
• Ensure the food quality is always of high standards
• Review existing menu as required
• Assist in maximising profitability
• Supervise daily operation of the kitchen
• Maintain the food preparation process in alignment with Shangri-La's service and hygiene standards
• Ensure all Health and Safety standards and policies are followed correctly
• Manage the overall kitchen operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in either a restaurant or a hotel environment
• Committed to serving food of the highest quality
• Must be a friendly, helpful and trustworthy leader
• Enjoys planning, organizing and problem solving
• Communicates with fluency in English (as well as the local language)
• A self-starter and a teamplayer
• Displays curiosity and takes time to learn and understand new culinary trends
• Committed to serving food of the highest quality
• Willing to work shifts

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

Successful candidate will be required to adhere to hotel's grooming and uniform guidelines issued.

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.

Your day to day

• Review menus, analyzes recipes, assess food quality and labor requirements.

• Exercise efficient Payroll Management within your kitchen to maintain budgeted labor costs.

• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include other kitchen outlets, food and beverage, maintenance, business development & front office.

• Interact with outside contacts such as guests – to ensure their total satisfaction, vendors – to order supplies/ equipment and ensure best prices and quality. To assist with the Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.

• Serve fresh ingredients to the guests of the highest quality of which reflect the style of the outlet concept.

• Monitor methods of food preparation, sizes of portions and garnishing of foods to ensure food is prepared in the described manner.

• Approve all food/ dishes leaving your section or kitchen before served to guests

• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies accordingly.

• Devise specialty dishes and develops innovative menus.

• Establish or enforce hygiene standards for the kitchen outlet.

• Develop and assist with training activities focused on improving skills and knowledge.

• Take an active involvement in the welfare, safety, development and well-being of hosts providing advice, counseling and (positive) constructive feedback.

• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure quarterly reviews to accurately reflect any changes.

• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order.

• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

• Log security incidents and accidents in accordance with hotel requirements.

• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Diploma or Degree in Culinary Arts.

• At least 1 year experience in a similar position, or an experienced Chef de Partie will also be considered.

• Working experience in the hotel industry will be an added advantage.

• Commitment to work rotating shifts, weekends and public holidays.

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

Pastry Commis/ Demi Chef

We are looking for a self driven Pastry Chef who is creative and innovative, willing to learn, interested in refining your craft. You will be working with an incredible and professional team led by an international chef that is highly recognized and rated.

Your role:

• Assist the Head Pastry Chef all aspects of service and food preparation
• Uphold the standards of food presentation, production, and portioning
• Monitor the preparation of the dishes to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Ensure a high standard of food hygiene at all times
• Guide, train, and supervise junior members

What we are looking for:

• 1-3+ years of relevant work experience (salary will commensurate with experience)
• Certificate in culinary skills or equivalent - passionate fresh graduates are welcome to apply
• A high standard of personal hygiene and grooming
• Ability to multitask in a demanding environment
• Reliable and good team worker
• Ability to work on weekends and public holidays

Who we are

1880 is a members' club in Singapore that is interested in inspiring conversations that change the world. Combining a social club, co-working space, and an evolving calendar of events including discussions, parties, DJ nights, wellness sessions, and corporate launches, we create catalytic moments that stimulate both the intellect and the senses.

Your Perks:

• 5-day work week with diverse and energetic colleagues who work hard and play hard
• Employee discount on F&B at the club
• Staff meals every day
• Late night transportation
• $100 Transport allowance every month
• Birthday credits (Birthday Leave, $75 voucher for use in the club and Birthday Cake!
• $1,000 Sign-on bonus and a referral bonus
• You will receive a bonus every quarter
• Monthly gratuities
• Group Insurance ( GP- unlimited free consultation & medicine, TCM, Hospitalisation)
• Flexible benefits, and more!

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

Are you passionate about providing exceptional dishes and creating memorable dining experiences?

Rosso Vino is looking for enthusiastic individuals to join our team as Sous Chef!

Highlights:

• Singaporean or PR Salary ranging from S$4000 to S$4500 in basic pay
• Two staff meals are provided per day
• Transportation provided after 11 pm
• Experience in Italian cuisine is required

If you're ready to embark on a rewarding career journey and contribute to the success of Rosso Vino, apply now! Join us in creating unforgettable dining experiences and become a valued member of our dynamic team. Apply today and take the first step towards an exciting career in hospitality!

About Lawry's the Prime Rib Singapore

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 table-side showmanship of the Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessert- the Strawberry English Trifle.

Qualifications:
• Proven experience in a high-end restaurant setting
• Culinary degree or equivalent professional training
• Strong leadership and communication skills
• Creative and innovative approach to culinary arts
• 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.
• Opportunities for career growth and development.
• Staff discounts at Lawry's The Prime Rib
• Performance Bonuses

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
2. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.
3. Control all the pastry and bakery order stocks.
4. Attend BEO meeting if Pastry Chef off duty.
5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.
6. Room service room amenity.
7. Check on all a la carte stock, available, fresh, date and labelled.
8. Work closely with Pastry Chef on the 39 points checklist.
9. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
10. Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef.
11. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 1 year of experience in similar capacity
• Able to work in a fast-paced environment
• Able to multi tasked and committed to the quality of food served
• Excellent working attitude and willing to constantly grow his/her skills

About Lawry's the Prime Rib Singapore

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 table-side showmanship of the Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessert- the Strawberry English Trifle.

Qualifications:
• Proven experience in a high-end restaurant setting
• Culinary degree or equivalent professional training
• Strong leadership and communication skills
• Creative and innovative approach to culinary arts
• 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.
• Opportunities for career growth and development.
• Staff discounts at Lawry's The Prime Rib
• Performance Bonuses

*** Hiring for Chef ***

- Experience in Vietnamese vegan cuisine

- Able to work in hot environment

- Hard working

- Team player

- Able to work under stress

- Able to create new dishes

- Shift work

- Work place: Central / North

Kesmond Yow

Mobile: 97438394

Reg. No.: R1550395

Kylice Recruitment Pte. Ltd.

EA License: 19C9585

Thai Restaurant looking for Assistant Chef at Killiney outlet.

Candidate must be a team player and able to withstand pressure working in a fast paced environment. He or she must have a passion for Thai cuisine.

Job scope includes preparation of ingredients, stock taking, stock ordering, sauce preparation, R&D new items, menu planning, etc.

Ability to speak and understand Thai will be an advantage.

Meals and uniforms provided.

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 souce the

necessary ingredient. He or she must have the team with their workmate. He must well or organise

in the food inventory

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

Job Description & Requirements

You will support the Executive Pastry Chef in ensuring high standards are delivered in pastries and cakes preparation, production and presentation.

1. Minimum Diploma In Pastry & Baking with at least 3 to 5 years' experience in the similar capacity.
2. Must have the ability to create and present innovative ideas in pastries production and cakes decorations.
3. Result oriented with a sense of urgency and ability to prioritize.
4. Highly creative and has keen eyes for details.

Thai Restaurant looking for Assistant Chef at Killiney outlet.

Candidate must be a team player and able to withstand pressure working in a fast paced environment. He or she must have a passion for Thai cuisine.

Job scope includes preparation of ingredients, stock taking, stock ordering, sauce preparation, R&D new items, menu planning, etc.

Ability to speak and understand Thai will be an advantage.

Meals and uniforms provided.

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

- 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.

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

- 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.

- Ensure the cost effective production of raw products so as to minimize wastage.

- Checks all incoming food items to ensure product consistency in quality, appearance and taste.

- Provides ideas for new dishes and menu planning.

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

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

- Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

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

- Be present in the outlet during service hours to assist and check the quality and consistency of food produced and served at all times.

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

- Prepare, grill, and plate a variety of menu Items, including duck, chicken, pork, fish, etc

- Grill and maintain equipment, such as grills and fryers.

- Insure food meets quality standards and is garnished and served in a timely manner.

- Maintain a clean, safe and sanitary work environment.

Dynamic company. We are a well established Italia restaurant (located along Robertson Quay waterfront). Looking for a CDP

Salary range: $2800+ depending on experience.

Staff meals provided.

Work week 5.5 days, split shift.

Please send CV to [email protected]. Suitable candidates should hear back quickly.

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

Job Responsibilities:

· Control and direct the food preparation process and any other relative activities

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

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

· Plan orders of equipment or ingredients according to identified shortages

· Arrange for appliances repairs when necessary

· Remedy any problems or defects

· Be fully in charge of hiring, managing and training kitchen staff

· Oversee the work of subordinates

· Estimate staff’s workload and compensations

· Maintain records of payroll and attendance

· Comply with nutrition and sanitation regulations and safety standards

· Foster a climate of cooperation and respect between co-workers

Job Requirements:

· Proven experience as head chef

· Exceptional proven ability of kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

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

· Credentials in health and safety training

· Must be able to work effectively in a team environment.

· Must always have a positive and professional attitude.

· Must be able to work under pressure and in a fast-paced environment.

· Must be able to work split shift.

· Must be able to work extra hours or weekend if needed