Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

• Prepare food requests from our menu.
• Prepare and cook a variety of other dishes, including fried chicken and other menu items.
• Monitor food stock, maintain supplies, and place orders when required.
  Suggest new recipes to renew our menu and attract more clients.
• Consistently adhere to grooming and appearance standards.
• Prepare specific food items and meal components at your station.
• Collaborate with the culinary team to ensure high-quality food and service.
• Clean the kitchen and equipment before and after food service.
• Conduct stocktaking and order supplies for your station.
• Coordinate and cooperate with other kitchen staff to complete tasks.
• Apply safety standards and comply with health, safety, and hygiene guidelines and regulations.
• Regularly check the safety equipment for use.
• Report any mishaps in the kitchen.
• Improve food preparation methods based on feedback.
• Perform general housekeeping duties
  
  Requirements:
• Minimum 1 year of work experience as local Singaporean Food.
• Experience in preparing a variety of dishes
• Good understanding of food safety practices and hygiene.
• Excellent team spirit with a customer-focused attitude

Senior Chef (Soth & North Indian Dishes) & Operations to organize the kitchen’s activities and controls.

You will be first in command in the facilities and will create, and inspect dishes before they arrive to the customers ensuring the quality

• Must know Natural ingredients, no GMO, no Ajinomoto, no Vegetable oils, no Dalda, etc
• Supervise and coordinate with chefs, food preparation methods & determine how to present the food to customers
• Plan menus and ensure uniform serving sizes with quality of meals
• Maintain and Check Vendor's quality & Inventory Management
• Able to understand the overall operational activities of the kitchen to have consistency
• Adhere to hygiene & sanitation as per the Singapore Food Agency
• Must possess skills for administrative handling of restaurant operations
• Manage and discuss with the Team - about complaints and improvements to be made as per customer requirements
• Manage personal cleanliness and kitchen premises

Requirements

• Proven 10 to 15 years of experience as a Chef in F&B Sector
• Exceptional proven ability in kitchen management, responsibilities, communication, leadership skills, and monitoring process
• Up-to-date with culinary trends and optimized kitchen works
• Must have experience in South & North Indian Veg & Non-Veg Dishes including Tandoori & Sweets recipes
• Having a certificate in Hospitality Management is an added advantage
• Knowing Systems, Online Portals, Promotions, and Digital Platforms is an added advantage
• Have to Work on Weekend and Public Holidays
• Able to speak in multiple languages is an advantage as the need to service and communicate with different nationality customers

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Responsibilities:

• Expertise in Modern Asian & Western cuisine
• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

• Set up workstations with all needed ingredients and cooking equipment
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No: 20C0270

1. Menu Planning and DevelopmentDesign and update the menu, incorporating seasonal ingredients and customer preferences.
   Introduce creative dishes while maintaining the cafe’s theme and culinary style.
   
2. Food Preparation and Quality ControlEnsure all dishes are prepared to the highest quality and consistency.
   Supervise cooking techniques, portion sizes, and presentation standards.
   
3. Ingredient ManagementSource and select fresh, high-quality ingredients.
   Collaborate with suppliers to maintain consistent stock and negotiate pricing.
   

Operational Responsibilities

1. Kitchen ManagementOversee daily kitchen operations and ensure a smooth workflow.
   Monitor and enforce cleanliness and sanitation standards in compliance with health regulations.
   
2. Staff Supervision and TrainingRecruit, train, and mentor kitchen staff.
   Schedule shifts, assign tasks, and resolve conflicts within the team.
   
3. Inventory and Cost ControlManage inventory levels, reduce waste, and control food costs.
   Track expenses and maintain profitability for the kitchen operations.
   

Customer Experience

1. Customer InteractionAddress special dietary requests or customer concerns regarding food quality.
   Occasionally interact with customers to gain feedback and foster goodwill.
   

Health and Safety Compliance

1. Maintain Safety StandardsEnforce proper use of equipment and monitor safety protocols.
   Ensure compliance with local food safety and hygiene regulations.
   

Strategic Contributions

1. Innovative ContributionsExperiment with new techniques, recipes, or trends to keep the cafe competitive.
   Align culinary efforts with the cafe’s branding and marketing strategies.
   
2. Collaboration with ManagementWork with the cafe manager to plan events, promotions, or special menus.
   Assist in budgeting and forecasting for kitchen-related operations.
   

Duties & Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Responsibilities:

* 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 Korean cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Korean dishes

* Proficient with BBQ and Korean specialty equipment

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

* Able to work night shift

Roles & Responsibilities

• Support the Executive Chef and collaborate with the culinary team to ensure seamless daily operations.
• Maintain and elevate food quality and standards to meet and exceed expectations.
• Contribute to the creation of innovative and enticing menus to cater to customer preferences, focusing on delivering excellence in taste, temperature, and presentation.
• Manage food costs for individual dishes, ensuring optimal balance between quality and financial objectives.
• Deliver high-quality food products to guests and actively contribute to achieving goals set by the Executive Chef.
• Adhere strictly to impeccable hygiene practices at all times.
• Demonstrate proficiency in working in front of guests, creating an engaging and top-notch experience at the sushi counter.
• Estimate food consumption to effectively schedule purchases and requisition raw materials.
• Minimize waste and spoilage in alignment with budgetary considerations.
• Collaborate with the Service team to stay informed about patron feedback and preferences, and actively participate in overall business planning.
• Investigate and resolve guest concerns promptly, courteously, and professionally, with thorough documentation and effective resolutions.
• Maintain cooperative and professional relationships with all stakeholders.
• Promote a positive working climate, enhancing productivity and boosting employee morale.
• Assist the Executive Chef in sourcing ingredients from Japan through approved vendor listings.
• Any other skill-development or ad-hoc task as assigned.

Job Requirements

• Possess a Degree/Diploma/Certification in Culinary Arts is preferred.
• Strong culinary experience with specialization in Japanese cuisine.
• Previous experience in a fine-dining concept restaurant is essential.
• Demonstrated supervisory skills with a hands-on approach.
• Proven expertise in logistic planning, culinary techniques, and leadership.
• Effective communication skills, preferably in the local spoken language.
• Ability to enforce rigorous safety and sanitation practices.
• Well-groomed with a professional appearance.
• People and customer-oriented, with the ability to motivate and initiate tasks independently.
• Comfortable working face-to-face with guests.
• A team builder who displays initiative and creativity.
• Willingness to go the extra mile to exceed customer expectations.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Must work on weekend and public holiday.

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Summary:
We are seeking a skilled and passionate Japanese Chef to join our team. The ideal candidate will have extensive knowledge of Japanese cuisine, including traditional and modern techniques. You will be responsible for preparing high-quality dishes, maintaining food safety standards, and contributing to the overall dining experience.

Key Responsibilities:

• Prepare and cook a variety of Japanese dishes, including sushi, sashimi, tempura, ramen, and other specialties.
• Ensure dishes are prepared with precision and presented attractively.
• Create seasonal menus with authentic Japanese flavors.
• Collaborate with the management team to design and update the menu.
• Innovate and introduce new dishes while maintaining authenticity.
• Maintain high standards of food quality, taste, and presentation.
• Monitor ingredient freshness and ensure proper storage.
• Oversee the daily operations of the kitchen.
• Ensure cleanliness and compliance with health and safety regulations.
• Manage inventory levels and order supplies as needed.
• Minimize waste and control food costs.

Requirements:

• Proven experience as a Japanese Chef or similar role in a high-end restaurant or hotel.
• Proficiency in preparing a wide range of Japanese dishes.
• Certification in culinary arts or specialized training in Japanese cuisine.
• Strong knowledge of food safety and sanitation standards.
• Creative and passionate about Japanese food and culture.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Excellent communication and leadership skills
• Flexible to work weekends, evenings, and holidays as required.
• Ability to stand for long periods and perform physically demanding tasks.

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties
• Minimum 10 years of experience in Indian cuisine

Job Description

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Controls and directs the food preparation process efficiently and professionally
3. Creates meals using new or current culinary inventions or as the business prescribes
4. Approves and polishes dishes before they are delivered and served to customers
5. Produces quality menu that could change seasonally as the business requires
6. Places equipment, tools or ingredient orders in response to possible detected shortfalls
7. When required, makes arrangements for repairs of cooking equipment
8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
9. Manages kitchen stocks and ensures minimal wastage
10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
14. Calculate the workload and remuneration of kitchen staff
15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
16. Maintains payroll, punctuality and attendance records
17. Follows and strictly implements all food and sanitary rules as well as safety guidelines
18. Encourages coworkers to cooperate and respect one another, motivates team work
19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
24. If and when necessary, keeps recipe files in excellent condition and up-to-date
25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
2. Five (5) to ten (7) years of experience as a chef
3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
5. Proven ability of kitchen management
6. Strong interpersonal and leadership skills
7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
8. Able to grasp business requirements and processes
9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
10. Service oriented, meticulous, attention to detail
11. Good communication skills
12. Team player

Overview of the Job

An experienced and creative Head Chef to lead the culinary team and oversee all aspects of
our kitchen operations. Be responsible for menu planning, P&L management, food
preparation, quality control, staff management, and ensuring an exceptional dining
experience for our guests. Have a passion for culinary excellence, a flair for creativity, and a
strong commitment to delivering outstanding food and service.

Overall Responsibilities of the Role:

Key Responsibilities:

1. Menu Planning and Development:

• Create and develop innovative and appealing menu offerings that cater to a
  diverse range of tastes and dietary preferences.
• Stay updated with food trends and incorporate new ingredients and cooking
  techniques into the menu

2. Food Preparation and Cooking:

• Oversee all food preparation activities, ensuring high-quality standards and
  consistency in taste and presentation.
• Maintain a clean and organized kitchen environment, adhering to all food
  safety and sanitation guidelines.

3. Staff Management:

• Recruit, train, and mentor kitchen staff, including chefs, cooks, and kitchen
  assistants.
• Set clear performance expectations and provide ongoing feedback to maintain
  a high-performing team.

4. Quality Control:

• Conduct regular quality checks to ensure that dishes meet established
  standards for taste, presentation, and portion size.
• Address any issues or concerns promptly to maintain food quality.

5. Inventory and Cost Control:

• Manage inventory levels and control food costs by implementing efficient
  ordering and wastage reduction measures.
• Monitor kitchen expenses and work within budgetary constraints.

6. Collaboration and Communication:

• Coordinate with front-of-house staff to ensure smooth kitchen operations and
  timely food service.
• Communicate special dietary requirements or customer preferences
  effectively to the kitchen team.

7. Compliance and Safety:

• Ensure compliance with all relevant health and safety regulations and food
  handling standards.
• Conduct regular kitchen inspections and address safety concerns promptly.

Qualifications:

• 5 years of proven experience as a Head Chef or Executive Chef in a high-volume
  restaurant or culinary establishment.
• Financially savvy in cost management
• A culinary degree or equivalent certification is preferred.
• Strong leadership and management skills.
• Creativity and ability to develop innovative dishes.
• Excellent knowledge of cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Exceptional communication and teamwork skills.
• Ability to work under pressure and maintain a positive attitude.
• Flexibility to work evenings, weekends, and holidays as required.

A Vietnamese cuisine bistro is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry.

The Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check.

He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 2 years of experience, with proven track record as a vietnamese chef, working in a competitve and fast paced environment.

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• Supervise kitchen staff and coordinate daily activities
• In-charge in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Scheduling staff and managing kitchen operations
• Develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 7 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.
• Must work on weekend and public holiday.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.