Responsibilities

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
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Excellent time management abilitiesrious tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

We are looking for a passionate and talented Sous chef to join our team at BLACK CHERRY. The successful candidate will be responsible for assisting the head chef in preparing and cooking a range of dishes, ensuring that all food is of the highest quality and presentation.

Responsibilities:

• Assist the head chef in all aspects of food preparation and cooking
• Ensure that all food is cooked to the highest standards and presented in an attractive and appetizing manner
• Maintain high levels of cleanliness and hygiene in the kitchen
• Ensure that all dishes are prepared on time and to the required standard
• Help to develop new and innovative dishes for the menu
• Work closely with other members of the kitchen team to ensure a smooth and efficient service

Requirements:

• Experience as in a modern European restaurant
• Passion for food and a desire to provide customers with an exceptional dining experience
• Excellent communication and teamwork skills
• Ability to work under pressure in a fast-paced environment
• Knowledge of food safety and hygiene standards
• Willingness to learn and develop new skills

If you are a talented and passionate chef with a love for modern European cuisine, we would love to hear from you. Please submit your application today!

Job Summary

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve client satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education And Experience

• 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards And Responsibilities Are Met For Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing seasonal menu items for client.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Responsibilities

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
• Supervis 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
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

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

• 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

Responsibilities (Key Result Areas & Activities)

• Duties include verification of daily restaurant POS sales collections, proceeds from partners/mall vouchers and reconciliations.
• Posting of month end closing of sales into ERP System and gross turnover reporting
• Assist in issuing sales invoices and allocation of receipts from customers
• Update daily cash book and manage bank reconciliation for AR accounts
• Ensure compliance with internal controls, policies, and processes for sales collections
• Liaising with Operations on sales collections discrepancies
• Any other duties as assigned by the superior
• To assist the management on other ad-hoc duties as and when assigned
• Proficient in Microsoft Office applications and preferably Microsoft Dynamics Navision
• Any other appropriate duties and responsibilities as assigned

Required to - KNOW (Skills, Knowledge & Behaviours)

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma, Bachelor’s Degree, Post Graduate Diploma, Professional Degree in Finance/Accountancy/Banking/Business Studies/Administration/Management or equivalent
• At least 2 year(s) of working experience in the related field is required for this position
• Independent, analytical and have a positive working attitude
• Proficient in Microsoft Office applications and preferably Microsoft Dynamics Navision
• Good working knowledge in Excel required (Vlookup, Pivot table etc)

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and SFA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

. To perform cooking duties in a non-aircon F&B working environment.

. Assist the head chef in daily kitchen operation

. Cutting, steaming, frying, etc.

. Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

. Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

. Periodically review menu with the management and design new promotion dishes

. Other ad hoc duties assigned by the management

. Relevant experience

. Able to get along with team members

. Needs to work on split shift daily

. Needs to work on weekends & public holidays

. OT may be required with short notice to cover other colleagues’ MC or leaves

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

· Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.

· Ability to prepare food quickly in a fast paced environment.

Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.

· Being able to come up with own recipes and ideas to improve the menu selection.

Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.

· Knowledge in food preparation for event catering would be advantageous to this role.

. Plan orders of equipment or ingredients according to identified shortages

. Proven min 2 years to 5 years experience as a 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

. Check freshness of food and ingredients

. Supervise and coordinate activities of cooks and other food preparation workers

. Develop recipes and determine how to present the food

. Plan menus and ensure uniform serving sizes and quality of meals

. Inspect supplies, equipment, and work areas for cleanliness and functionality

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

Xi Yan award wining private dining established since 2005 has opened a brand new flagship restaurant , Xi Yan Maxwell with a fresh concept that includes Private dining, General Dining and Bar since July 2019. We are looking for suitable Head Chef cum Kitchen Manager to be part of this growing team.

Location of work place : 28 Maxwell Road #01-15/17, Maxwell chamber suites, 069120

Responsibilities include:

• creating and curating new menus for different occasions and requirements
• perform continuous quality control of dishes prepared
• ensure proper methods and process of cooking
• Plan schedule of kitchen staff
• Train the junior members
• Ensure cleanliness and hygiene of kitchen staff
• Ensure ingredients and food ordered are of quality and at competitive prices
• coordinate with services manager and team to ensure smooth operations to achieve good customer satisfaction
• Maintain cleanliness and housekeeping of work areas

Qualities we seek are:

• Positive attitude and commitment to excellence
• Respective skills in functions to be performed
• Excellent interpersonal and communications skills
• Team work
• Willing to learn and able to work under pressure
• Experience in F&B Operations, fine dining, banquet
• Bilingual (English and Chinese) would be an advantage
• Preferably 5 years of relevant experience in restaurant

Please submit resume/CV with recent picture

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

Working in a small team, you will prepare all food items, working in the kitchen mostly.

Depending on your experience, you will take on the role from Kitchen assistant to Chef De Partie.
Training and guidance will be provided where necessary.

Details:
Only candidates with full time kitchen experience and/or certificate from a culinary institution may apply.
Good verbal communication in English.
44-hour 5-day work week can be arranged.
Rotating shifts and working on PH/weekends.

Complimentary staff meals for all shifts
Staff Discount for family.
Annual and Medical leave
Referral Bonus

Preferred
Full time kitchen experience of at least 1 year, with experience in preparing mise en place.
Experience in western/ brunch menu.
Experience in multiple methods of cooking including the use of combi-oven, pan frying, deep frying and griddle etc.
Experience in baking or desserts is a bonus.
Communication in 2 languages or more.
A valid Food Hygiene Certificate.

Fresh graduates from Culinary schools are welcome to apply too!

Cooking is a team sport. It requires stamina and flexibility.
A respect for cleanliness and hygiene is an absolute necessity.
A sensitive palate is crucial too.

Please email your recent resume and expected salary to [email protected] if you are interested.

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

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

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.

ob 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,Able to converse in Chinese to liasise with mandarin speaking vendor & customers

10,Must be able to work night shift and splite shift

11,Must be able to work extra hours 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
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

• 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.

Job Description & Requirements

Expertise in Chinese Northern Food.

To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation

To ensure all food is produced on time to the required quality standards.

To prepare and serve food at additional functions.

To ensure catering service effectiveness, ensuring waste minimised, and write offs within agreed limits, in accordance of the cost plan.

A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

Ready to work any shift.

Need to work long term.

Ready to work for public holidays & Sunday.

A chef working in a vegetarian restaurant, often known as a vegetarian chef or plant-based chef, plays a crucial role in creating and executing a menu that emphasizes vegetarian and vegan dishes. Here's a job description for a chef in a vegetarian restaurant:

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

Roles & Responsibilities

1. Menu Development

• Create and design seasonal menus that reflect the restaurant’s concept and target audience.
• Innovate dishes while maintaining consistent quality and flavor.

2. Food Preparation and Cooking

• Oversee the preparation and cooking of all menu items.
• Ensure food is cooked to the appropriate temperatures and presented beautifully.

3. Kitchen Management

• Supervise kitchen staff, including line cooks, prep cooks, and dishwashers.
• Delegate tasks and manage workflow during service hours.

4. Quality Control

• Maintain high standards of food quality and presentation.
• Regularly taste dishes to ensure consistency and flavor profiles.

5. Inventory and Cost Management

• Monitor inventory levels and order supplies as needed.
• Control food costs by minimizing waste and ensuring efficient use of ingredients.

6. Health and Safety Compliance

• Ensure the kitchen complies with health and safety regulations.
• Maintain cleanliness and organization in the kitchen area.

7. Staff Training and Development

• Train new kitchen staff in cooking techniques and safety protocols.
• Foster a collaborative and positive team environment.

8. Customer Engagement

• Occasionally interact with guests to receive feedback and make recommendations.
• Adapt menu items based on customer preferences and dietary restrictions.

9. Collaboration with Management

• Work closely with restaurant management to align kitchen operations with overall restaurant goals.
• Participate in staff meetings to discuss menu changes, customer feedback, and operational improvements.

10. Event and Special Menu Planning

• Prepare special menus for events, private parties, or seasonal celebrations.
• Collaborate with event planners or management for customized dining experiences.

Skills Required

• Strong culinary skills and creativity
• Leadership and team management abilities
• Excellent time management and organizational skills
• Knowledge of food safety standards and regulations

Bonjour! We are MERCI MARCEL, a relaxed French social destination bringing dining & shopping experience in unique design spaces. Today we have 6 outlets and we are looking for passionate & driven individuals to join in on Marcel's adventure! As we grow, so do our people.

Be a part of our diverse and extraordinary kitchen team, You bring skills and a customer-centric mentality, and we'll bring the tools and environment you require to ensure consistent and quality food is delivered to our guests’ from behind the scenes. If you’re up for a challenging yet rewarding experience, say hello to us now!

Outlets:

Merci Marcel – Club street, Orchard, Tiong Bahru & East Coast

French Fold – Telok Ayer & Orchard

What you get:

• 5-day work week | 44 hours work week, no split shift
• Salary range: S$4,000 - S$5,000
• Benefits: Health insurance, Dental Incentive ($200/year), Monthly Incentive Program (KPI up to $350), Daily Meal Allowance ($7), Staff discount and Referral Incentive Program (up to $400), Welcome & Birthday Vouchers, Classpass membership, Increment upon confirmation & Long Service Incentive
• A dynamic & innovative French Company with audacious ideas to bring new French concepts in Singapore.
• A company with values: meritocracy, innovation, responsibility & sincerity
• Opportunities to progress internally
• Training: Training & Development and Individualised Career Plan provided

What you will do:

· Responsible for managing the daily operations in the kitchen, ensuring that food is prepared to the highest standards of quality, taste, and presentation.

· Develop and implement new culinary trends together with team, direct & design plating techniques to ensure excellent customer service and welcoming environment

· Oversee inventory, ordering of food supplies & kitchen equipment to ensure effective use of all resources, budget control and minimise wastages

· Monitor and enforce hygiene work practices to ensure that employees follow standards and regulations

· Managing kitchen staff, including hiring, training and scheduling. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance

· Collaborating with front-of-house staff to ensure a seamless dining experience for customers, actively responding to and handle guest complaints or feedback in a professional manner.

Skills & Experience:

· Diploma/Cert. in Culinary in recognised institutions or related field

· Min. 5 years working experience in the same capacity

· Knowledge of various cuisines with French culinary techniques and modern trends is a plus

· Excellent kitchen planning skills and good understanding of F&B marketing

· Self-driven, service-oriented, good leadership qualities and have a strong work ethics

· Strong communication and leadership skills

Establishrd chicken rice stall at Toa Payoh Central

Hiring Assitant Chef

-Able to lead a term and supervise daily operation

-Must be able to accept split shift of arrement

-Off on weekdays only

-Must be able to follow stall style of apreparation

-Process own transport as need to report for work at 5.30am

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,A,Must be able to work night shift and splite 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

• 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 and split shift
• · Must be able to work extra hours or weekend if needed