Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape.

The Executive Sous Chef plays a key role to support the Executive Chef in the smooth coordination and operation of all kitchen sections, including menu planning, food cost management, food safety, hygiene and sanitation as well as training/coaching of Associates. He has to also work closely with Food & Beverage Service and Marketing Department to draw patronage to the Restaurants through food promotion.

Primary Responsibilities:

• Research and prepare, under the supervision of the Executive Chef any new menu offering for the Restaurant, Bar and Banquet operation.
• Check on all the aspects of kitchen operations, making sure that deadlines are met and all the mise-en-place are ready for all the different outlets, menus, banquet, special events and outside catering.
• Ensure quality of ingredients and end products meet the pre-set standards, portion size and presentation
• Organise and maintain strict control of his department and its processes in a way that minimises any over production.
• Provide inputs and assist with the preparation of budget and annual business plan
• Follow up with Stewarding and Housekeeping department to maintain optimum level of cleanliness and sanitation, including pest control.
• Follow up with Engineering department on preventive maintenance, repair and servicing of equipment to ensure functionality.
• Coach Associates to apply proper work practices and insist on excellent personal hygiene and cleanliness in order to achieve maximum performance in this area.
• Conduct on-the-job training as well as any specialised culinary skills training

Responsibilities:

The incumbent will be responsible for the proper efficiency and profitable functioning of the kitchen department. Assisting the Executive Chef managing and monitoring the kitchen operation. Guiding the Sous Chefs to achieve continuous improvement. He will be responsible for but not limited to the following culinary operations:

• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with the Chef de Cuisine/Specialty Chef in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform the Chef de Cuisine/Specialty Chef immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified).
• Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest’s preferences
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions to the Executive Chef concerning product enhancements / savings / other improvements
• Has a strategic plan to analyze and subsequently reduce food waste
• Monitors the hygiene and maintenance standards in all kitchen areas
• Conducts daily briefing and de-briefing in the absence of the Executive Chef
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business.

Requirements:

• A graduate from a well-known culinary institution is highly desirable
• Minimum of 5-7 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset
• Must have culinary experience in Mediterranean cuisine(French/Italian/Spanish /Moroccan) food
• Preferably with banquet experience
• Prefer Michelin star experience
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Fully aware of HACCP principles
• Have excellent English communication skills both in written and spoken
• Computer literate

Only shortlisted candidates will be notified.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

Responsibilities:

• Produce all menu items according to established standards to meet customer expectations.
• Adhere strictly to recipes and guidelines outlined in the standard performance manual.
• Maintain a high standard of hygiene and follow health and safety protocols.
• Report any equipment failure or hazards promptly to the Executive Chef or senior staff.
• Implement strict control measures to minimize food waste.
• Report any instances of waste following correct procedures.
• Manage stock rotation to ensure the use of food products before the best before date.
• Adhere to portion control guidelines to manage costs effectively.
• Uphold the highest standards of food production and presentation.
• Ensure consistency with recipes to deliver an exceptional dining experience.
• Clean and sanitize work surfaces, refrigeration units, and storage areas before the end of each shift.
• Maintain a clean and organized kitchen environment.
• Participate in the monthly physical stocktake of the restaurant, including plates and utensils.
  

Requirements:

• Minimum of 3 years of relevant experience in a similar role.
• Availability to work six days a week.
• Hardworking individual with excellent teamwork skills.
• Possess a valid and recognized Food Safety Certification in accordance with Singaporean regulations.

Looking forward to your application,

The Italian Alliance Management

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 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

Position Summary Statement:

The Culinary Creative Chef (Dim Sum)is pivotal, blending culinary expertise with business acumen. They oversee all dim sum preparation, refine menus, ensure quality, minimize wastage, and control costs. They maintain culinary excellence, monitor industry trends, and ensure seamless kitchen operations for exceptional dining experiences.

Job Responsibilities:

• Showcase exceptional dim sum culinary skills coupled with keen business acumen.

• Collaborate in refining menu offerings, ensuring superior food quality and consistency.

• Oversee food preparation for the entire dim sum menu, ensuring efficiency and excellence.

• Implement measures to minimize food wastage and prevent theft of supplies.

• Innovate and refine recipes and cooking techniques to maintain high quality while optimizing food costs.

• Exercise strict portion control and contribute to setting menu prices.

• Directly supervise food preparation, ensuring adherence to standards and timely service.

• Stay informed about industry competition and pricing trends, providing valuable insights to F&B management for strategic decision-making.

• Uphold stringent sanitation and cleanliness standards in all kitchen areas, in compliance with SFA regulations.

• Maintain kitchen equipment in optimal working condition through regular servicing and upkeep, safeguarding their longevity and performance.

Talent Profile

• Minimally a Diploma in Culinary or equivalent, with specialisation in Cantonese Chinese Cuisine
• Minimally 3 to 5 years of relevant working experience in hotel and restaurant
• Possess Dim Sum culinary talents and skills

Interested applicant, please send in your resume to [email protected]or whatsapp to 8487 1588 for any enquiry.

• Assist Head Chef and senior Chefs with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Ensure that quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Ensure the proper usage of food and minimise food waste.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 year experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must be able to work effectively in a team environment.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Passionate about pastry
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

About Us:

1doc Bistro is an entity of 1doc Medical Centre Pte Ltd. We offer a comprehensive selection of healthy, nutritionally-balanced meals minus all the unhealthy sugars, carbs and additives. We offer both Western meals as well as local delights.

Responsibilities:

1. Food Preparation: Assist in the preparation and cooking of various dishes under the guidance of senior chefs.

2. Ingredient Handling: Ensure proper handling and storage of all food products to maintain quality and freshness.

3. **Station Setup:** Assist in the setup and organization of kitchen stations as per menu requirements.

4. Recipe Adherence: Follow recipes and cooking techniques provided by senior chefs to maintain consistent quality.

5. Cleaning and Sanitation: Maintain cleanliness and sanitation standards in all food preparation and storage areas.

6. Stock Management: Assist in monitoring and managing kitchen inventory, notifying the appropriate personnel when supplies are running low.

7. Team Collaboration: Work closely with other chef and kitchen staff to ensure smooth kitchen operations.

8. Quality Control: Assist in quality control measures to ensure that all dishes meet the established standards of taste and presentation.

9. Adaptability: Be open to learning new techniques, recipes, and equipment operation as per the kitchen's requirements.

10. Safety and Compliance: Adhere to all health and safety regulations and guidelines to ensure a safe working environment.

11. Any other work as assigned.

Qualifications:

1. Culinary Education: A formal culinary education or relevant certification is preferred.

2. Experience: Previous experience in a similar role or culinary internship is a plus.

3. Basic Skills: Proficiency in basic culinary techniques, knife skills, and familiarity with kitchen equipment.

4. Adaptability: Ability to work in a fast-paced environment and adapt to changing priorities.

5. Team Player: Strong communication skills and the ability to work collaboratively with a diverse kitchen team.

6. Attention to Detail: A keen eye for detail and commitment to maintaining high standards of food quality and presentation.

7. Work Location: HeartBeat@Bedok

You will assist to manage the day-to-day operations of the Kitchen and you will ensure efficiency of the overall quality of food, supervision of kitchen staff and maintain highest professional food quality and sanitation standards.

Responsibilities

· Assist to manage daily operations in the kitchen and compliant with food hygiene standards and operating procedures

· Plan and implement initiatives on food cost control and new menu to improve sales revenue

· Assist in training and development of the kitchen team

· Carry out any other duties as and when assigned by the Management

Requirements

· Certificate in culinary skills or equivalent with at least 5 years’ relevant experience.

· Familiar with the industries' best practices

· Good time-management skills and able to work under pressure

· Team player with good leadership and communication skills

· Able to do shift work, weekends and public holidays

Only shortlisted candidates will be notified