Job Description：

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 and split shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

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

l Proficient with BBQ and Chinese specialty equipment

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

· Must be able to work night shift and split shift

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

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 Profound knowledge of different kinds of beverages

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

· Must be able to work night shift and split shift

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

Key Responsibilities:

• Oversee the preparation and cooking of yakitori dishes, including grilling, skewering, and seasoning, ensuring optimal taste and presentation.
• Develop and refine the yakitori menu, incorporating seasonal ingredients and innovative techniques.
• Manage kitchen operations, ensuring cleanliness, organization, and adherence to hygiene and safety standards.
• Train and mentor kitchen staff, promoting a culture of excellence and continuous improvement.
• Monitor inventory, placing orders for fresh ingredients and managing stock to minimize waste.
• Collaborate with the restaurant management team to ensure smooth service and a top-tier guest experience.
• Maintain equipment and tools, ensuring they are in optimal working condition.
• Stay updated on culinary trends and continuously improve techniques to keep the menu fresh and exciting.

Requirements:

• Proven experience as a Yakitori Chef or similar role in a high-end Japanese restaurant.
• Expertise in yakitori grilling techniques and Japanese cuisine.
• Strong leadership and communication skills, with the ability to train and motivate kitchen staff.
• Ability to work in a fast-paced environment and maintain high standards under pressure.
• Knowledge of food safety regulations and best practices in a professional kitchen.
• Creativity and passion for Japanese cuisine, with a desire to innovate and perfect dishes.

Reqiured:

• Knowledge of food-related curriculum and training techniques
• Understanding of raw materials, quality control and other techniques for the effective creation and distribution of food products
• Excellent customer service skills
• Knowledge of food preparation regulations and standards
• Ability to use common kitchen tools, including cutlery, graters and ranges

Interested in modern healthy food?

We are seeking a dynamic and passionate Chef to join our young and energetic culinary team!! This is an excellent opportunity for a motivated individual with a strong culinary background to grow and develop the skills in the health food industry in a supportive and collaborative environment.

Roles & Responsibilities:
• Prepare ingredients with hygiene practices
• Cook according to instructions set by Head Cook
• Perform and maintain kitchen cleaning and support duties
• Perform miscellaneous job-related duties as assigned.

5 day week. working hour 9 am -6 pm

• Good knowledge of North/South Indian cuisine
• Min. 6 years of relevant experience required
• Able to take charge of daily ordering of ingredients via mobile app
• Willing to commit long hours and shiftwork
• Willing to work on PH and/or weekends
• Able to work well with a team and individually
• Able to ensure cleanliness in work premises and be well-organised
• Able to adhere to good personal hygiene

We are seeking a dynamic and passionate Chef to join our young and energetic culinary team!! This is an excellent opportunity for a motivated individual with a strong culinary background to grow and develop the skills in a supportive and collaborative environment.

Roles & Responsibilities:

• Prepare ingredients with hygiene practices
• Cook according to instructions set by Head Cook
• Perform and maintain kitchen cleaning and support duties
• Perform miscellaneous job-related duties as assigned.

Job Types: Full-time, Permanent

Salary: $2,000.00 - $2,400.00 per month

Working hours: 5.5day work week

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

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

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l 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

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.Requirementsl Strong experience in Chinese cuisine including all varieties of noodles and ricel Profound knowledge of different kinds of beveragesl Deep knowledge of every aspect of Chinese dishes and pastryl Proficient with Chinese specialty equipmentl 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

The head chef is responsible for overseeing the daily operations of the kitchen, including menu creation, inventory management, staff supervision, and ensuring the highest quality of food and service. This role requires strong leadership skills, culinary expertise, and the ability to manage both the creative and operational aspects of the kitchen.Oversee the daily process of running and managing food preparation for kitchen.They direct kitchen sta and handle all foodrelated issues, including checking up on food supplies, planning menus, and creating new recipes.He is ensures the kitchen is orderly and assists Cook to prepare and arrange food. His duties include cleaning the kitchen area .Must be working with a team

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

A Head Chef manages and oversees an outlet's kitchen operations and kitchen staff. The Chef plans the menu, liaises with suppliers, controls the budget and ensures that the kitchen produces quality food. Other responsibilities include resolving problems that may arise in a positive and professional manner.

Roles And Responsibilities :

Administer purchasing and receiving procedures.Apply principles of culinary science.Apply principles of food chemistry.Apply principles of food psychosociology

Apply principles of gastronomy.Implement loss/risk prevention.Innovate with new culinary ingredients.

Interpret culinary nutrition.Manage compliance with food and beverage hygiene policies and procedures.Manage cost and quality controls.Manage culinary operations.

Manage food and beverage operations.Manage inventory control system.Manage site/outlet and equipment maintenance.Master cook and chill methods.

Master recipes from various cuisines.Perform culinary application and techniques.Plan and develop menus for food service establishments.Prepare herb and spice blends of various cuisines.Use herbs and spices in various cuisine preparation and presentation

Job Description

Be familiar with the cooking methods of various dishes;

Cook according to the customer's order;

Prepare food and related ingredients;

Keep the kitchen clean and tidy;

Properly store unused food

Requirements

At least 3 years of experience as a Chinese restaurant chef

Able to work long hours

Like chef work and interested in developing new dishes

Good at communication

JOB DESCRIPTIONS:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook and prepare different varieties of North, South Indian Dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 4 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

Requirements

· To willingly to work 6 day per week including weekends, Public Holiday including CNY

· At least 2 years experience in Food & Beverage in a restaurant (Vegetarian ), Catering Buffet and Offsite Banquets (Advantage)

· Take responsibility and work professionally

· Extensive culinary knowledge and experience.

· Strong leadership and team management skills.

· Excellent organizational and multitasking abilities.

· Creativity and a passion for food and innovation.

· Proficiency in budgeting and cost management.

· Strong understanding of health, safety, and sanitation regulations.

· Effective communication and interpersonal skills.

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• 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 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

Responsibilities:

• Design and curate Indian cuisine.
• Able to serve quality Northern and Southern Indian food at the required margin
• Producing quality and presentable Indian food for the outlet.
• Able to work on shifts.
• Creation of classic and traditional menu based on specific concepts.
• Cost and quality control.
• Good at numbers and planning.
• Work closely and efficiently with other departments to achieve company’s goals.

Requirements:

• Culinary education from recognised institutions.
• Experience in Indian cuisine fine dining .
• Good experience in big scale on-site catering.
• Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)
• Ability to plan and execute strategies to achieve company’s objectives.
• Have initiative, is hard working and able to lead the kitchens by him/herself.
• Knowledge of various Northern and Southern Indian cuisine
• 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.
• Able to work night shift and split shift
• Able to work ot on weekends and public holiday
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

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

l Proficient with BBQ and 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

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

Chef de Cuisine Job Description Template

We are looking for an admirable chef de cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service.

Chef de Cuisine Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Chef de Cuisine Requirements:

• Qualification from a culinary school.
• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.