Chef Responsibilities:

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

We are looking for a skilled Chef/Cook to join our team in Singapore, Central. The ideal candidate will have 1-3 years of experience in culinary settings, strong knowledge of food safety, culinary techniques, cooking methods, knife skills, ingredient selection, kitchen equipment operation, and sanitation practices. This is a full-time, on-site position that requires a primary education qualification.

**Key Responsibilities:**

- Prepare and cook high-quality dishes following established recipes and standards

- Ensure food safety protocols are strictly adhered to at all times

- Utilize culinary techniques and cooking methods to create delicious meals

- Demonstrate excellent knife skills for precision cutting and chopping

- Select fresh and high-quality ingredients for cooking

- Operate kitchen equipment efficiently and safely

- Maintain cleanliness and sanitation in the kitchen area

**Required Skills and Qualifications:**

- 1-3 years of experience in a culinary role

- Strong knowledge of food safety practices

- Proficiency in culinary techniques and cooking methods

- Excellent knife skills for food preparation

- Ability to select and use ingredients effectively

- Experience in operating kitchen equipment

- Understanding of sanitation standards and practices

- Primary education qualification

**Other Details:**

- Job Type: Full Time

- Work Mode: On-site

- Location: Singapore, Central

- Salary Range: $2800 to $4800

If you meet the requirements and are passionate about creating delicious dishes in a fast-paced kitchen environment, we invite you to apply for this exciting opportunity.

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarathi dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarathi dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

Main Responsibilities

• Report to Brand Executive Chef
• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Provide key leadership on setting new standards of culinary and operational exccellence.
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Conduct bi-monthly stock take
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Handle disciplinary issues, conduct annual review and confirmation of staff
• Conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety
• Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
• Maintain high standards of quality control, hygiene, and health and safety
• Training & coach new trainees
• Plan staff duty roster and cleaning duties
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum of 6 years of progressive culinary/kitchen management and supervisory experience
• Highly skilled in cooking techniques and progressive in their approach to fine cuisine
• Hands on chef experience in high volume, complex service operations is a must
• Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Thorough understanding of food equipment and safety standards
• Passion for training and development
• Basic PC-literacy

Main Responsibilities

• Report to Head Wok Chef
• Attend to the picking and preparation of food ingredients for the wok station
• Working knowledge of the storerooms and cold room and know where to find all the ingredients
• Well verse in various kitchen equipment
• Ensure the kitchen inventory is sufficient and cost-effective while maintaining the quality of the ingredients
• Marinate and season ingredients
• Guide and train the culinary team
• Maintain discipline, cleanliness, hygiene of the kitchen area
• Ensure the consistency and the quality of food served in the restaurant
• Assist in managing discipline, cleanliness, hygiene of the kitchen area
• Assist in bi-monthly stock take
• Investigate customer complaints
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirements

• Minimum 6 years of experience in a similar restaurant concept
• Strong knowledge of quick serve concepts / asian cuisine
• Strict sense of hygiene and safety standards

We are looking for a motivated Junior Pastry Chef or Baker to work in our Serangoon kitchen/shop, near NEX shopping mall. You are passionate about baking, creative and have an interest in the art of French Patisserie? You are willing to learn and grow with us to take up more responsibilty in the future? Then, this job is right for you.

Caro Patisserie is a French bakery concept specializing in making and selling exquisite tarts, biscuits and other French pastries via its retail shop in Serangoon & Joo chiat and online on its website: caro-patisserie.com

Location: 78 Yio Chu Kang Road, 545571

Work Schedule: 5 days a week (Tuesday to Saturday)

Salary: 2400 - 3200 SGD/ month subject to experience

RESPONSIBILITIES:

• Assist the head chef in the preparation of pastries
• Be able to bake independently
• Execute and maintain consistent recipes and presentation
• Follow proper handling and right temperature of food products
• Handle equipment in a safe and proper manner
• Maintain workstations clean and tidy with proper hygiene
• Minimize the wastage and spoilage of ingredients
• Ensure proper hygiene practices in accordance with food & beverage safety and hygiene standards
• Any other duties assigned by the manager

REQUIREMENTS:

• Singaporean and Local candidates only
• Ideally at least 1 year of relevant experience
• Experience in French baking techniques an advantage
• Training provided, but willing to learn and have a strong passion for baking
• Able to work independently with minimum supervision
• Comfortable working in a fast-paced environment and during peak hours
• A valid food hygiene certificate will be an advantage

BENEFITS:

• Discretionary Bonus
• 14 days of annual leave
• Staff discount
• Medical insurance

Food Atrium is a vibrant and dynamic food destination, offering a diverse range of cuisines to our customers. We're seeking an experienced and skilled Head Chef to lead our food and beverage team and drive culinary excellence.

Job Summary:

As our Head Chef, you oversee several foods types kitchen and you will be working closely with the Food and Beverage Managers in the entire food & beverage operation, including menu planning, food preparation, and presentation. Your roles and responsibilities also includes research and development, new product and recipe development.

Job Responsibilities:

Planning

• To review on a regular basis the condition of the kitchen crew of various brands in terms of food standards, food safety, recipes compliance and all other related matters
• To abide by all Company’s rules, regulations and policies
• To conduct inspections on all kitchen inventories and integrity of ordering systems at all stalls
• To plan and organize the staffing, administrative and logistic on forthcoming public holiday base on the year calendar
• To plan creative food promotions to induce return business for all brands

Profitability

• To monitor the quality and quantity of all food items served in accordance to set recipes and presentation
• Develop & implement continuous cost control methods on top of current model used
• To ensure that all operating, cost of goods and labour expenses are in line with planned figures
• To analyze daily sales reports for response to further profitability strategies
• To work with the Purchasing Committee to identify optimum usage of quality and cost effective raw products

General

• To work with the F&B manager on anticipated volume of business, taking into consideration the holidays, weather and activities in the area and the community in general
• To work with the F&B manager on ensuring that all staff members are fully aware of Company’s rules and regulations by reviewing them on a monthly basis
• To inspect all equipment continuously and keep them well maintained to ensure proper functioning following the set existing systems
• To conduct internal training for all staff in preparation for future development plans
• To work with the F&B manager on compiling all existing recipes and training manuals with copy to the VP
• To assist in generating costing for all products for accurate data entry for menu engineering system
• To work with F&B Manager & Training Manager on all skills regarding product knowledge training

Personnel & Training

• To ensure that all staff are screened properly when hired
• Conduct orientation program
• Inform staff on all kitchen procedures
• Informed staff on rules and regulations
• To develop and implement training programs and conduct training sessions for product knowledge
• To constantly supervise the on-the-job training of staff so that they can provide the highest standard of service
• To check all employee regularly for cleanliness, appearance awareness of pride in uniform
• Maintain periodic appraisals and interview

Customer Service

• To enforce adherence to prescribed service procedures in accordance to our business model
• To enforce courtesy and efficiency
• To directly supervise and counsel staff on any case of customer service-related issues

Cleanliness

• To implement and maintain high standards related to sanitation and cleanliness
• To monitor hygiene standard
• To work with the F&B manager / executives on all feedbacks regarding safety and sanitation issues
• To instil a clean and hygienic work place culture

Legal regulations

• To have complete knowledge of local food service laws
• To have complete knowledge of local labor laws

Job Requirements:

• Culinary Degree/Diploma or equivalent experience
• 5 – 8 years of relevant experience in F&B industry
• Proven track record of culinary excellence and menu innovation
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Expertise in Asian Cuisine is advantageous

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

Flexible working hours, including weekends and evenings, when necessary.

Job Description & Requirements

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

· Ensuring that all food is of excellent quality and served in a timely manner.

· Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

· Overseeing all kitchen operations.

· Coordinating kitchen staff, and assisting them as required.

· Training staff to prepare and cook all the menu items.

· Taking stock of ingredients and equipment, and placing orders to replenish stock.

· Enforcing safety and sanitation standards in the kitchen.

· Creating new recipes to keep the menu fresh.

· Keeping up to date with industry trends.

· Receiving feedback and making improvements where necessary.

Work Flexibility:Work on public holidays and night shifts to meet the demands of our dynamic restaurant environment.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control ,usage and minimise usage
• Maintenance of restaurant equipment

Job Requirements

• Minimum GCE N-Level or ITE qualifications
• Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
• Fully responsible for taste, quality and hygiene of the food produced.
• Able to work in warm, oily and humid environment
• Able to do split shift and work on weekends and public holidays
• Able to multi-task, adapt to fast paced environment and work under pressure
• Uphold excellent food hygiene and kitchen safety practices

Role & Responsibilities:

Overseeing all direct operated restaurant (DOR) brands culinary operations which may include food brands within Food Republic to manage the team with the highest of culinary standards.

This incumbant is expected to maintain complete knowledge of;

• All menu items available in the restaurant; primarily the DOR brands
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices
• Manage team schedules
• To ensure and establish cost control within all relevant culinary departments
• Overseeing and ensuring hygiene standards are of highest quality
• Establishing work safety measures for team
• Conducting food tasting
• Working together with management to create new product items
• Monitoring trend of sales and having improvement plans
• Assist in new stall / restaurant set up and opening
• Any other duties as assigned by Superior

Requirements:

• At least 3-5 years of hands-on back-of-house or kitchen working experiences
• Candidates with stir-fry or "zhi char" experience will be prioritise

Personal Attributes:

• Self-Motivator with high energy level
• Have passion working in the Food & Beverage Industry
• Creative and innovative
• Adventurous and able to work under pressure

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9, Must be able to work night shift or split shift

10,Must be able to work extra hours or weekend if needed

We are seeking a skilled and passionate Head Baker to lead our baking team. The Head Baker will be responsible for overseeing all aspects of bakery operations, from recipe development to production and quality control. This role requires strong leadership, creativity, and a deep understanding of baking techniques and trends.

• Lead and manage the bakery team, including training, scheduling, and performance evaluation.
• Develop and execute recipes for a variety of baked goods, including bread, pastries, cakes, and other items.
• Ensure consistent product quality and adherence to company standards.
• Oversee daily bakery operations, including inventory management, ingredient sourcing, and equipment maintenance.
• Monitor and manage food safety and sanitation practices.
• Collaborate with management to create new product offerings and seasonal specials.
• Maintain a positive and productive work environment.

Qualifications:

• Proven experience as a baker, with at least 8 years in a supervisory role.
• Strong knowledge of baking techniques, recipes, and ingredient functions.
• Excellent leadership and team management skills.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Creative mindset with a passion for innovation and quality.
• Understanding of food safety regulations and best practices.

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

job overview

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure workplace quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
  of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Duties and Responsibilities

FINANCIAL RETURNS

• Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of meals and menus within brand or local menu guidelines.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Coordinate Meal Preparation and service activities within the workspace. Review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time. Direct both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Oversee Food Quality by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.
• Develop Menus and make key decisions regarding a restaurant’s menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Collaborate with executive chef to discuss menu options and develop creative dishes throughout the year.

PEOPLE

• Respond to Customer Concerns. Interface directly with customers to resolve complaints and other issues that may arise during the course of food service. Handle customers who were displeased with some part of their meal and make efforts to correct any issue with kitchen or restaurant staff to ensure that the customer is satisfied with the visit.
• Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

  GUEST EXPERIENCE

• May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

RESPONSIBLE BUSINESS

• Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
• Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Assist sales, catering and banquet staff with banquets, parties and other special events.

ACCOUNTABILITY

Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs.

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Roles & Responsibilities

· Ensure the quality of all the dishes adhere to company’s standard

· Liaise with other department for the maintenance of kitchen equipment

· Supervise kitchen operations and ensure smooth flow of food

· Increase profit and reduce expenditure and control cost

· Familiarise with the menu

· Create new dishes

· Conduct checks before operation starts

· Manage the department and conduct briefings

· Handle dismissal, termination and resignation

· Ensure the departments follow the 5S and HACCP requirements

· To perform any other duties assigned by superior

Requirements

· At least 6 years of relevant experience in Chinese cuisine

· Experience in managing staff

· Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking

· Execellent time management and able to multi-task

· Good leadership and organizational skills

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices