Job Requirements

• At least 2 years of experience as a Chef
• Multi tasking
• Able to communicate in Chinese/English and work as a team player
• Able to work in a fast-paced environment
• Able to work in public holiday & Weekend

Job Descriptions

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• In charge of cooking local cuisine, and preparations of all dishes
• Following kitchen and hygiene set standards
• Preparations of food
• Responsible of management and progress of cooks
• To remove any hazards and make safe any defects in the kitchen or equipment
• Ensuring of food quality and presentations of food placement
• Training of new team members
• In charge of food ingredient ordering
• Capable to come up with new dishes on a quarterly basis

Job Summary

• Take full responsibility of all food, kitchen labour, stewarding, equipment/capex and hygiene/sanitation standards.
• Kitchen productivity, par-level, deployment cost, kitchen supervision, hands-on training and continuing people development.
• Supply chain, product sourcing, quality control and COS.
• Core menu development of traditional Austrian/German fare, seasonal produce, cost tabulation and recipe/photo archiving.
• Be actively involved in the restaurant(s) culture, creating gastronomic and guest experience. Be visible and approachable by staff and guests alike.
• Be actively involved in concept development. Raffles City refurbishment and any other areas where your expertise is a must.

Main Duties and Responsibilities

• Plan menus for all outlets and work closely with the 'Culinary Committee' and Marketing for alignment.
• Schedule and coordinate the work of all kitchen employees and ensure efficient food preparations, manpower deployment, timekeeping and liaise with Chef de Cuisine, HR and/or other senior kitchen employees (if any), to assure correct food production and consistency is achieved.
• Approve the requisition of products and other necessary food supply at optimum cost and quality.
• Develop kitchen manual, standard recipes and techniques for food preparation and presentation which will help to ensure consistency, quality delivery and uncompromised guest satisfaction.
• Establishes controls of minimise food and supply waste and pilferage. Exercises portion control for all items served and assists in establishing such documentation SOPs.
• Ensures and maintain the high standards of sanitation, cleanliness and safety in all kitchen areas. Follow Government guidelines at all times.
• Safeguards all food preparation by ongoing training of all staff to increase knowledge and development of food safety, sanitation and accident prevention principles.
• Prepare necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Supervise the cooking of items that require skilful preparation.
• Ensure proper staffing for maximum productivity to deliver the highest standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for Chef de Cuisines, Sous Chefs and all other organisational kitchen staff.
• Involved in Human Resource (HR) issues for BOH including: Staff motivation, recruitment, discipline and training, staff appraisals.
• Solicit feedback from guest, during table visitation, likewise for staff; in areas for improvement and incorporates useful suggestions into enhancing kitchen operations.
• Execellent leadership skills, coaching and counselling problems with employees and keep an open door policy.
• Regular exchange of best practices and HR matters with Manager of Operations and colleagues.
• Proper and timely submission of documentation and information to Head Office, fellow colleagues, and others.
• Perform other duties as directed by the Managing Director.

Job Specifications

• Specialise in Western/German Cuisine
• PC literate with knowledge in MS Office
• At least Diploma in Culinary Arts or any related fields
• At least 5 years of experience in management of Kitchen Operations, Food Costs ,Food Quality control and R&D or creation of cuisines.

Competency Profile

• Leadership - Coaching, Delegating Responsibility, Building and Driving Team
• Interpersonal - Teamwork. Ability to create a great working environment to minimise staff turnover and grievances.
• Business Management - Innovation, Managing Work
• Personal Attributes - Authenticity and Integrity, Results Driven
• Technical / Professional - Knowledge and Skills
• Perform other duties as directed by Managing Director

Job Description & Requirements

min 3 years in western cuisine, familiar with western ingredients

strong execution on the station, and also able to handle ordering, inventory management

able to organize your work independently

team player with positive attitude

open minded

5 day work week ( Wed - Sun ), 0700 - 1600/ 1630

fair pay

Come join us to express your Andaz as Chef de Cuisine - 665 Degrees Fahrenheit if the following describes you.

You will be responsible for the efficient running of our premium steakhouse, 665°F and further elevating the restaurant to be one of the leading steakhouse restaurants. As the Chef de Cuisine, you will be responsible in overseeing the food preparation & logistics; managing an efficient kitchen team; taking care of the inventory of food and kitchen supplies; ordering; implementing policies and procedures.

Your Profile

• Professional diploma in Food Production
• Minimally two years’ experience in the capacity of a Chef de Cuisine/Senior Sous Chef in a premium steakhouse restaurant
• Has a sound knowledge in food cost control
• Great personality & flair in creativity
• Exudes passion in food management/creation
• Ability to relate to various cultures and groups
• Comprehensive knowledge of kitchen hygiene practices
• An inspiring leader who manages by example

** Please note that this is a local packaged position **

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Job Description:

A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in command, he/she has a large amount of responsibility in the kitchen.

Job Responsibilities:

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
• Come up with new dishes which appeal to the clients whenever required.
• Establish the working schedule and organize the work in the kitchen so that everything works like “well-oiled
• machinery.”
• Produce high-quality dishes that follow up the established menu and level up to the location’s standards as well as to client's requirements.
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste.
• Discover talented chefs and train the min order to reach the high standards of the location.
• Train the auxiliary kitchen staff in order to provide the best results in minimum time and using the maximum available resources.
• Maintain order and discipline in the kitchen during working hours.
• Create tasting menus for clients interested in contracting the food for different events (weddings, banquets, corporate dinners, birthday parties etc.) from their kitchen.
• Developing a cross-marketing strategy in order to increase profit such as pairing drinks with the food served.

Minimum Qualifications:

• Proven experience as Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management

Responsibilities

• Work with Food & Beverage Manager in the operations, preparations, production areas and scopes.
• Responsible for the daily kitchen operation.
• Designing new recipes, planning menus, and selecting plate presentations.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Supervised of cleanliness, cleaning, neatness and maintaining personal hygiene in the kitchen areas.
• Upkeep the working condition of kitchen equipment and its proper usage.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Work scheduling
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• 5+ years of experience in a similar position.
• Good culinary knowledge and skills.
• Good leadership skills.
• Up-to-date knowledge of cooking techniques and recipes.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Culinary school diploma preferred

Roles & Responsibilities

We are looking for a talented chef to join our culinary team to create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked. You should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions:

• Ensuring that all food is prepared and served according to the standards set by the Head Chef
• Contributing ideas and providing suggestions for menu developments
• Communicating purchasing requirements daily
• Monitoring all deliveries for quality and quantity to price, quality and appeal
• Demonstrating proper food safety and hygiene at all times

Job Requirements:

• Eager and quick to learn
• Team player
• Handle feedback well
• 1~2 years of experience will be an added advantage

Responsibilities

• Work with Food & Beverage Manager in the operations, preparations, production areas and scopes.
• Responsible for the daily kitchen operation.
• Designing new recipes, planning menus, and selecting plate presentations.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Supervised of cleanliness, cleaning, neatness and maintaining personal hygiene in the kitchen areas.
• Upkeep the working condition of kitchen equipment and its proper usage.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Work scheduling
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• 5+ years of experience in a similar position.
• Good culinary knowledge and skills.
• Good leadership skills.
• Up-to-date knowledge of cooking techniques and recipes.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Culinary school diploma preferred

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committedtothe quality of food served

• To plan, direct, control, coordinate and participate in the activities of all personnel engaged in the preparation
• and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by
• the Company.
• To create new recipe ideas, menus and promotions through collaboration with the Culinary Development team
• to create a winning cuisine style and concept for the outlet.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, join operations briefings to discuss any day-to-day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and coordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• Responsible for maintaining a minimum inventory of food & to achieve budgeted food costs.

Job Requirements:

• Proven experience as a Head Chef or equivalent culinary role, demonstrating expertise in various cuisines and cooking techniques.
• Strong leadership skills, with the ability to motivate and guide a diverse kitchen team.
• In-depth knowledge of food safety, sanitation standards, and kitchen operations.
• Exceptional organizational and time management skills to manage multiple tasks effectively.
• Creativity and innovation in culinary approaches, menu planning, and problem-solving.
• Ability to handle high-pressure situations and meet deadlines in a fast-paced environment.
• Excellent communication and interpersonal skills to effectively interact with team members, management, and guests.

Job Description:

A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in command, he/she has a large amount of responsibility in the kitchen.

Job Responsibilities:

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
• Come up with new dishes which appeal to the clients whenever required.
• Establish the working schedule and organize the work in the kitchen so that everything works like “well-oiled machinery.”
• Produce high-quality dishes that follow up the established menu and level up to the location’s standards as
• well as to client's requirements.
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste.
• Discover talented chefs and train the min order to reach the high standards of the location.
• Train the auxiliary kitchen staff in order to provide the best results in minimum time and using the maximum available resources.
• Maintain order and discipline in the kitchen during working hours.
• Create tasting menus for clients interested in contracting the food for different events (weddings, banquets,
• corporate dinners, birthday parties etc.) from their kitchen.
• Developing a cross-marketing strategy in order to increase profit such as pairing drinks with the food served.

Minimum Qualifications:

• Proven experience as Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management

Roles & Responsibilities

We are looking for a talented chef to join our culinary team to create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked. You should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions:

• Ensuring that all food is prepared and served according to the standards set by the Head Chef
• Contributing ideas and providing suggestions for menu developments
• Communicating purchasing requirements daily
• Monitoring all deliveries for quality and quantity to price, quality and appeal
• Demonstrating proper food safety and hygiene at all times

Job Requirements:

• Eager and quick to learn
• Team player
• Handle feedback well
• 1~2 years of experience will be an added advantage

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked andcommittedtothe quality of food served

• To plan, direct, control, coordinate and participate in the activities of all personnel engaged in the preparation
• and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by
• the Company.
• To create new recipe ideas, menus and promotions through collaboration with the Culinary Development team
• to create a winning cuisine style and concept for the outlet.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, join operations briefings to discuss any day-to-day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and coordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• Responsible for maintaining a minimum inventory of food & to achieve budgeted food costs.

Job Requirements:

• Proven experience as a Head Chef or equivalent culinary role, demonstrating expertise in various cuisines and cooking techniques.
• Strong leadership skills, with the ability to motivate and guide a diverse kitchen team.
• In-depth knowledge of food safety, sanitation standards, and kitchen operations.
• Exceptional organizational and time management skills to manage multiple tasks effectively.
• Creativity and innovation in culinary approaches, menu planning, and problem-solving.
• Ability to handle high-pressure situations and meet deadlines in a fast-paced environment.
• Excellent communication and interpersonal skills to effectively interact with team members, management, and guests.

Brief description of the Restaurant

At Fish Mart Sakuraya, one can enjoy fresh sashimi and sushi that is prepared on the spot using fresh fish air-flown from Japan. This has allowed us to gain popularity among our local and Japanese customers since the opening of our first restaurant in 1999.

Job Descriptions

• Lead a team and assist a chef
• Prepare and cook a wide range of Japanese dishes with precision and flair.
• Ensure that all dishes are presented to the highest standard and in line with our restaurant's concept.
• Manage kitchen inventory and assist in ordering supplies.
• Work efficiently under pressure in a fast-paced kitchen environment.
• Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.

Job Requirements

• 3 year of Japanese cook experience
• Willing to learn and can-do attitude

Working hours

• 5.5 days, 48 hours

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

1. Job Description

• Produce all items relating to the menu to the Executive Chef's standards
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion control are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Maintain a close professional working relationship with other members of staff at all times
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned

2. Job Requirements

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with pleasant disposition.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

Job Overview:We are seeking an experienced and innovative Executive Chef to lead our culinary team and oversee all aspects of kitchen operations. The ideal candidate will be passionate about food, possess excellent leadership skills, and have a creative approach to menu development. As the Executive Chef, you will be responsible for maintaining high culinary standards, managing kitchen staff, and ensuring exceptional dining experiences for our guests.

Key Responsibilities:

• Develop and execute creative and seasonal menus that showcase our restaurant's concept and vision.
• Oversee all kitchen operations, including food preparation, cooking, and plating.
• Manage inventory, control food costs, and ensure compliance with health and safety regulations.
• Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment.
• Maintain and enforce sanitation standards and hygiene practices to ensure a clean and organized kitchen.
• Collaborate with management to develop strategies for achieving culinary and financial goals.
• Stay updated on industry trends and incorporate new techniques and ingredients into our menu offerings.

Requirements:

• Proven experience as an Executive Chef or in a similar leadership role in a high-volume restaurant environment.
• Extensive knowledge of culinary techniques, ingredients, and flavors, with a focus on [your restaurant's cuisine type].
• Strong leadership and interpersonal skills, with the ability to motivate and mentor a diverse team.
• Excellent organizational and time management abilities, with the capacity to multitask and prioritize in a fast-paced setting.
• A creative and innovative approach to menu development, with a commitment to delivering memorable dining experiences.
• Familiarity with food cost control, inventory management, and kitchen sanitation standards.
• Flexibility to work evenings, weekends, and holidays as required.
• Culinary degree or relevant certification preferred.

Sous Chef

Beirut Grill is the most awarded and oldest Middle Eastern Cuisine Experience in Singapore.

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

• Help in the preparation and design of all food menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements

• 2+ years of experience as a Sous Chef in a Middle eastern or Mediterranean restaurant.
• Food Hygiene Cert
• Understanding of various cooking methods, ingredients, equipment and procedures specific to Middle Eastern Cooking
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Experiece in Plating art.
• Degree in Culinary science or related certificate would be a plus

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• 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
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Prepare all food items as per standard recipe cards while maintaining portion control and minimizing waste.
• Maintain food stock levels in relevance to the hotel occupancy and function forecasts.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
• Focus on high standard in food preparation, presentation and service.
• Perform any other job tasks as assigned.

Job Requirements

• Minimum 2 years of experience in a similar capacity.
• Innovative and service-oriented.