Asian Pastry Chef

We are seeking an experienced and passionate Pastry Chef to join our team.

Your expertise in preparing a variety of Asian pastries, combined with your creative flair in developing unique tastes and recipes, will be essential in delighting our customers.

As an ideal candidate, you should have a strong background in culinary arts and a genuine passion for creating sweet and delectable treats.

Your commitment to upholding health and safety standards is crucial to ensuring the highest quality of service to our clients.

By delivering exceptional culinary experiences, we aim to enhance customer satisfaction and foster the growth of our clientele.

Join us in creating memorable moments through the art of pastry-making.

Responsibilities

• Prepare a wide variety of pastries. following traditional and modern recipes
• Create new and exciting products to renew our menus and engage in the interest of customers
• Ensure the presentation is eye catching and exciting.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check the quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards

Requirements and skills

• Proven experience as Pastry Chef, baker or relevant role
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• Certificate in culinary arts, pastry-making, baking or relevant field.

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.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

· 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

· Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

Attends to hte detail and presentation of each order

~ Places and expedites orders, Prepares ingredients by follwing recipes : Slicing,Cutting,Chopping, Mincing, Stirring, Wiipping, and mixing ingredients, adding seasonings, verifying taste, and plating meals

~ setting up the kitchen with cooking utensils and equipment, like knives,pans and food scales

~ Studying each recipe and gathering all necessary ingredients

~ Cooking food in a timely manner

Job Description:
Main responsibilities include participating in the development and design of recipes and menus, selecting ingredients and making cooking plans; responsible for the selection and preparation of ingredients, such as washing, cutting, seasoning, etc.

Requirements
Use various cooking methods and techniques to process and cook ingredients to make delicious dishes; decorate and arrange cooked dishes to make them artistic and visually attractive; ensure that the quality and taste of dishes meet standards, taste and evaluate; cooperate with other chefs and kitchen staff to coordinate team work; comply with regulations and guidelines related to food safety and hygiene, and maintain good personal hygiene; properly use and maintain kitchen equipment, and comply with relevant standards for food storage and handling; innovate and improve dishes according to market demand and customer preferences.

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• Handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage, rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

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.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage, rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Chef Responsibilities:

• Must have experience with Sichuan Cuisine, Northeastern Cuisine, Hunan Cuisine.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• 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.

Chef Requirements:

• Past experience as a working chef.
• Agreeable with weekend work shifts and public holidays replaced off-in-lieu.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Chinese Fine Dining

Job Description:

1. Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards.

2. Staying up-to-date with culinary trends and kitchen processes.

3. Dealing with suppliers and ensuring that they supply quality goods at affordable prices.

4. Managing the inventory and ordering stock as needed.

5. Overseeing the maintenance of kitchen equipment and organising repairs when needed.

6. Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary.

7. Developing new dishes and overhauling menus to attract more clientele.

8. Ensuring that guests receive excellent service and enjoy their culinary experience.

9. Ensure food preparation meets company SOP and Recipe.

10. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

11. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

12. Always adhere to all company policies and procedures.

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

Any other duties as assigned by Restaurant Managers.

Job Requirements:

1. At least 3years of experience in F&B (Kitchen) industry,

experience in chinese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

Able to accept split shift.

Resume included with expected salary photo or Apply thru Watsapp +65 8628 6818

JOB SUMMARY

Reporting to the Head Chef, the Demi Chef plays a key role in the kitchen team, assisting in the preparation and presentation of high-quality dishes. This position involves both leadership and culinary skills, ensuring that every meal meets the highest standards. The Demi Chef is expected to maintain cleanliness and organization in the kitchen, manage food storage, and assist in training junior kitchen staff. With a passion for food, the Demi Chef contributes to creating a memorable dining experience for guests, while adhering to health and safety standards, and upholding the reputation of the establishment.

WHAT YOU WILL BE DOING:

• Take responsibility and ownership of food preparation, ensuring the highest quality and consistency.

• Assist in managing daily kitchen operations, including inventory control, food preparation, and ensuring all dishes are served according to recipe standards.

• Work closely with the Head Chef and other kitchen staff to coordinate and ensure smooth service during busy periods.

• Support the Head Chef in menu planning, ingredient sourcing, and food preparation techniques. • Maintain cleanliness and organization of the kitchen, ensuring all utensils, equipment, and workspaces are clean and sanitized.

• Observe and ensure proper food storage and handling procedures to maintain food safety and quality.

• Prepare and cook dishes with attention to detail, ensuring food presentation is impeccable and meets brand standards.

• Assist in training and mentoring junior kitchen staff, offering guidance and support as needed.

• Participate in the creation of new dishes or improvements to existing menu items.

• Maintain high standards of hygiene and cleanliness, adhering to local and international food safety regulations.

• Assist in the preparation of mise en place, ensuring that all ingredients and equipment are ready before service.

• Collaborate with other departments, such as front-of-house staff, to ensure the seamless execution of meals and a high-quality dining experience for guests.

• Ensure all kitchen equipment is maintained in good working order and report any faults or damage to the Head Chef. • Participate in the evaluation of food quality, including taste, texture, and presentation, ensuring the highest level of customer satisfaction.

• Take ownership of assigned duties, ensuring the kitchen operates efficiently and effectively.

• Follow all safety and security protocols to ensure a safe working environment.

• Participate in all sustainability and corporate social responsibility initiatives in line with hotel standards.

• Perform any other duties and responsibilities as assigned by the Head Chef or management.

Your experience and skills include:

· Diploma/GCE ‘O’ level/Certificate in Hospitality or equivalent

· Minimum 2 years of Culinary experience.

· Possess positive service mindset and attitude

· Good human relations and influencing skills

· Good communications, planning and coordination skills

· Ability to work independently and take initiative

· Work well under pressure with good time management skills

· Creative and resourceful

· Understand the needs of international luxury travellers

· Possess good local hospitality market knowledge

· Flexible with working days and hours including weekends and public holidays

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head 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 head 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.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

We are looking for an experienced and qualified Head Chef to organize all kitchen’s activities. Menu mainly consists of local cuisine. You will be the first in command in the kitchen and will work closely with the outlet manager. You will create the SOP and ensuring food quality.

Responsibilities

• Create the menu with proper SOP and work together with the Head of Ops for menu food costing.
• Prepare, control and direct food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Be responsible on cost management - plans order of equipment or ingredients and labour costs
• Be fully in charge of hiring (with the support of HQ resources), managing and training kitchen staff
• Oversee the work of subordinates
• Compliance of SFA - sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary rends and optimized kitchen processes
• Good understanding of useful computer programs (MS Excel, ordering system, POS) – Preferred

Job brief

We are looking for a Sushi Chef to join our culinary team.

Sushi Chef responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to work during our opening hours.

Responsibilities

• Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi).
• Prepare all types of sushi, including maki, nigiri and sashimi.
• Manage food prep activities, like cooking rice.
• Prepare appetizers and salads that are close to the philosophy of Japanese cuisine.
• Monitor food stock and place orders, as needed.
• Recommend new, modern recipes, like sushi burgers.
• Maintain hygiene principles in all cooking areas and clean your space at the end of the production.

Requirements and skills

• Work experience as a Sushi Chef or at an Asian restaurant.
• Good knowledge of various sushi types and sushi-rolling techniques.
• Ability to work both fast and accurately.
• Team spirit.
• Availability of working during operation hours, including weekends and evenings.
• Flexibility to take on various shifts.
• Certification from a culinary school is a plus.

Duties & resposibilities:

• Well experienced in making Pakistani/North Indian Cuisine (Curries, Bbq, Biryani, Pulao, Signature dishes)
• Well experienced in making all kinds of Naan in a Charcoal Tandoor
• Well aware of recipes and marination/preparation of famous Charcoal Bbq (Beef, Lamb, Seafood, Chicken)
• Well experienced in making Chicken/Mutton Karahi and other famous Pakistani Curries
• A good team player
• Responsible to supervise junior kitchen staff and lead them to achieve best results in food preparation and presentation
• Ensure the food quality, taste and the presentation of cooked food before serving.
• Ensure prompt and speedy delivery of the orders
• Plan menu for special occasions and festivals
• Health and safety conscious to maintain a safe and hygienic kitchen environment and operations
• Order Kitchen supplies and check quality of ingredients supplied
• Monitor temperature of Chillers, Freezer and hot holding equipments

The role: Organize and execute work processes in his/her outlet/area/section, supervise the work of cooks and assist Junior Sous Chef in ensuring smooth daily operations.

Job Responsibilities:

• Prepare, arrange and serve food in the area of patient dietary requirements, cafeteria and other catering related services.
• Assist in monitoring of food cost control on a daily basis and other related cost.
• Ensure proper standards/tools are used for food portioning and appropriate food preparation techniques.
• Conduct frequent checks in outlet/area/section with regards to hygiene, storage, cleanliness and par-stock level.
• Ensure accuracy of meals prepared in accordance to quality and standards set with an achievement of high compliment to complaint ratio.
• Meals produced are superior in quality even under controlled cost with zero or low food wastage and spoilage.
• Frequency of quality checks – taste, temperature and visual appeal – on meals prepared with evidence of customer satisfaction.
• Lead by example to subordinates and show professionalism by being a team player who takes initiative to achieve excellence.
• Consistency in ensuring a clean and hygienic environment with sufficient equipment/stock for daily operational needs.
• Reporting of issues to relevant supervisors
• Perform other ad hoc tasks assigned.

Qualifications and Certifications:

• Certificate in food preparation or equivalent from a recognized institution majoring in Food and Beverage
• Able to speak, write and read English and preferably be able to understand local dialects
• Completed all courses conducted by National Environment Agency (NEA) or basic hygiene courses on sanitation and hygiene related matters or food handling issues
• Minimum 4 years’ experience as a Cook I in hotel or restaurant. Preferably from a five-star hotel
• Basic knowledge and skills in Western/Asian cuisine
• Food product knowledge

Working hours:

• On rostered basis to work 6 days per week, maximum of 42 hours.
• 0500-1300/0600-1400/0700-1500/0800-1600/ 0900-1700

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Job Description

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction.

What you will be doing:

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

Your experience and skills include:

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies

OB SUMMARY
Reporting to the Executive Chef, the Junior Sous Chef will be responsible for assisting in the daily operations of the kitchen, ensuring high standards of food preparation, presentation, and hygiene are maintained. This role plays a vital part in managing kitchen staff, maintaining efficient kitchen operations, and delivering exceptional culinary experiences for guests.

WHAT YOU WILL BE DOING:

• Attend pre-shift meetings to receive daily kitchen assignments and updates from the Executive Chef.
• Assist in overseeing food preparation and cooking processes, ensuring that all dishes are prepared according to the hotel’s standards and recipes.
• Supervise and guide kitchen staff, ensuring a smooth and efficient flow of operations.
• Ensure the kitchen is well-stocked with ingredients and supplies, placing orders as necessary and tracking inventory levels.
• Monitor and maintain food quality, ensuring all dishes are presented to the highest standards.
• Ensure all kitchen equipment is functioning correctly and report any maintenance issues immediately.
• Maintain cleanliness and organization of the kitchen and cooking areas, ensuring all safety and hygiene regulations are followed.
• Assist with the creation of new menu items and specials, in collaboration with the Executive Chef.
• Train and mentor junior kitchen staff, offering guidance and support where needed.
• Ensure all health and safety guidelines are followed, including food handling, storage, and sanitation.
• Assist with the preparation and presentation of dishes for special events, banquets, and large functions.
• Maintain a positive and professional working environment in the kitchen, promoting teamwork and cooperation.
• Assist in the proper storage of food and ingredients, ensuring that food safety standards are adhered to at all times.
• Work efficiently during high-pressure periods, ensuring consistency and quality in all food served.
• Follow all workplace safety and security policies and procedures. Report accidents, injuries, and incidents to the appropriate team immediately.
• Participate and contribute actively in all Corporate Social Responsibility and Sustainability initiatives organized by the hotel.
• Perform any other duties and responsibilities as may be assigned by the Executive Chef.

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Proven experience as a Chef de Partie or in a similar role in a fast-paced kitchen environment.
• Strong culinary skills with knowledge of various cooking techniques and styles.
• Ability to manage and motivate kitchen staff effectively, leading by example.
• Excellent organizational and time-management skills to handle multiple tasks and prioritize effectively.
• Strong attention to detail and ability to maintain high standards of cleanliness and food safety.
• Ability to work well under pressure and in a fast-paced environment.
• Positive service-oriented attitude with a commitment to team success.
• Flexible with working days and hours, including weekends and public holidays.
• Strong communication and interpersonal skills.

JOB SUMMARY

We are seeking multiple Senior Sous Chef who is passionate about culinary innovation and has a keen eye for detail. The ideal candidate will be responsible for leading our research and development efforts, continuously innovating dishes for respective cuisines – Thai, Chinese, Western, Japanese, Korean, Indian, Vietnamese and

Bakery.

RESPONSIBILITIES & EXPECTATIONS

• Assist in the creation and preparation of Thai, Chinese, Western, Japanese, Korean, Indian, Vietnamese and Bakery.
• Assist in the smooth-running operations of a catering kitchen.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
• Check quantity and quality of items ordered are received and stored in proper condition.
• Work closely and cooperate with all levels of staff (e.g. superiors, peers, and subordinates) to achieve highest possible satisfaction of food items.
• Ad-hoc duties as assigned.

REQUIREMENTS

• Minimum 3 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Creative and experimental in cooking.
• Willing to work in the West.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Responsibilities:

• Prepare and cook a diverse range of dishes, such as breakfast options, sandwiches, salads, soups, pastries, and other cafe favorites.
• Ensure the quality and flavor of food consistently meet or exceed customer expectations.
• Develop creative and enticing menus tailored to a variety of customer tastes and dietary needs.
• Maintain detailed food inventory records, monitor stock levels, and plan ingredient requirements in advance.
• Follow proper culinary techniques, food safety protocols, and health regulations.

Requirements:

• Demonstrated experience as a Chef in a cafe or comparable food service setting.
• Extensive understanding of cooking methods, menu development, and food preparation.
• Skilled in designing and implementing innovative and attractive menus.

______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact [email protected] for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628