Job Description

• Prepare and assemble skewers with meats, vegetables, and seafood, ensuring consistent size and seasoning.
• Grill skewers over an open flame or charcoal grill, ensuring they are cooked to perfection, with attention to texture, flavor, and presentation.
• Prepare and apply yakitori marinades (tare) and seasonings to skewers for flavor.
• Plate grilled skewers beautifully for service, ensuring that food is presented attractively and served at the correct temperature.
• Keep the grill area clean and organized, ensuring all tools, equipment, and ingredients are properly stored and maintained.
• Follow food safety guidelines to ensure the safe handling, cooking, and storage of food. Maintain cleanliness and hygiene standards in the kitchen.
• Work with the kitchen team to ensure smooth operations and efficient service during busy periods.

Job Requirements

• Prior experience as a chef, with experience in Japanese cuisine preferred.
• Grilling and skewering skills.
• Ability to work quickly and efficiently under pressure.
• Ability to consistently produce high-quality dishes with precision and care.
• Ability to stand for long periods and handle the physical demands of a busy kitchen environment.
• Ability to collaborate effectively with other kitchen staff and work as part of a team.
• A strong interest in traditional Japanese cooking and yakitori methods.

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Job Description

• Slice and prepare various types of fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in presentation and texture.
• Inspect the quality of fish and seafood to ensure they meet our freshness and quality standards.
• Plate sashimi dishes in an aesthetically pleasing manner, following the restaurant's presentation standards.
• Work with the Head Chef and kitchen team to create seasonal sashimi offerings and keep the sashimi menu fresh and exciting.
• Adhere to all food safety guidelines for the handling and storage of raw fish and seafood to prevent contamination and ensure customer safety.
• Keep the sashimi station clean, organized, and stocked with the necessary tools and ingredients.
• Work closely with other kitchen staff to ensure the smooth flow of orders and efficient service during peak times.

Job Requirements

• Prior experience as a sashimi or sushi chef, with a strong understanding of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision to create thin, uniform slices.
  Knowledge of various types of fish, seafood, and garnishes used in sashimi preparation.
• Strong attention to detail and a commitment to high standards of cleanliness and food safety.
• A deep interest in Japanese culinary traditions and an eagerness to work with fresh, high-quality ingredients.
• Ability to stand for long periods, handle sharp knives, and work in a fast-paced kitchen environment.
• Ability to work effectively in a team, communicate well with other kitchen staff, and remain calm under pressure.

The Executive Chef plays a critical and multifaceted role in the kitchen, overseeing not just food creation but the entire culinary operation. He/She is a dynamic leader who must be both creative and highly organized, with the ability to balance the artistic aspects of cooking with the operational and financial realities of running a successful kitchen. Their leadership ensures that the kitchen runs efficiently, maintains high culinary standards, and delivers an exceptional dining experience.

Here's an expanded breakdown of the key responsibilities for this role:

Menu Planning and Development:

• Creative Vision: The Executive Chef is responsible for designing menus that reflect the brand's culinary identity, meet customer preferences, and stay aligned with industry trends.
• Seasonal and Local Ingredient Focus: Ensuring the menu evolves based on seasonal ingredients, local sourcing, and cost-effective planning.
• Recipe Development: Creating, testing, and refining recipes, keeping in mind portion control, consistency, and flavor profiles that meet customer expectations.

Food Quality and Presentation:

• Consistency: The chef must maintain high standards of food quality across all dishes, ensuring each plate meets the establishment’s vision, from taste to presentation.
• Quality Control: Regularly inspecting dishes for taste, portion size, and aesthetic quality, and making adjustments as needed.
• Innovation: Leading the development of new dishes, concepts, or culinary techniques to keep the menu fresh and exciting.

Staff Management and Leadership:

• Team Leadership: Managing and training a team of chefs, cooks, and kitchen staff, providing guidance, mentorship, and leadership to maintain morale and productivity.
• Workplace Culture: Fostering a positive and professional environment, encouraging teamwork, creativity, and efficiency.
• Scheduling and Labor Management: Organizing staff shifts, ensuring adequate coverage for kitchen operations, and addressing any staffing issues.

Cost Control and Budgeting:

• Cost Management: Overseeing the kitchen’s budget, managing food costs, and minimizing waste. This includes tracking inventory, ordering supplies, and ensuring that food is prepared and stored properly to avoid spoilage or waste.
• Profitability: Working with the management team to ensure the kitchen's financial health by balancing food quality with cost-effectiveness.
• Supplier Relations: Building relationships with suppliers to ensure high-quality ingredients are consistently delivered at competitive prices.

Health and Safety Compliance:

• Hygiene Standards: Ensuring that the kitchen operates with the highest hygiene standards, including cleanliness, safe food handling, and equipment sanitization.
• Food Safety Protocols: Implementing procedures to prevent contamination, cross-contamination, and ensuring proper storage of ingredients and prepared foods.
• Health and Safety Regulations: Ensuring full compliance with local health codes, food safety regulations, and occupational safety standards.

Kitchen Operations and Workflow:

• Efficient Workflow: Designing the kitchen layout and workflows to optimize productivity, minimize errors, and ensure smooth operation during peak hours.
• Equipment Maintenance: Overseeing the maintenance and proper functioning of kitchen equipment, ensuring that all tools and machinery are in good working order.
• Event and Catering Coordination: If relevant, managing large-scale events, banquets, or catering orders, ensuring that food is prepared and served according to client specifications and timelines.

Continuous Improvement:

• Feedback Loops: Encouraging feedback from customers and staff and using it to make necessary improvements in the kitchen operation and food quality.
• Training and Development: Regularly providing training for staff to refine their culinary skills, learn new techniques, and stay up-to-date with trends in the culinary world.

Collaboration with Management:

• Cross-Department Collaboration: Working closely with the front-of-house team, managers, and other departments to ensure the overall success of the operation.
• Guest Satisfaction: Understanding the customer experience from start to finish, ensuring that food is served promptly, at the right temperature, and with the expected level of quality.

Job Description

• Prepare a variety of cold appetizers and side dishes, such as salads, pickles, marinated vegetables, tofu dishes, and chilled seafood.
• Ensure the freshness and quality of all ingredients used for cold dishes, sourcing seasonal produce and premium ingredients when necessary.
• Plate cold dishes with care, ensuring that all dishes are aesthetically pleasing and align with the restaurant’s presentation standards.
• Work with the Head Chef to create and update the cold dish menu, introducing new items and seasonal specials that highlight fresh, local ingredients.
• Follow all food safety guidelines for the handling, storage, and preparation of cold dishes, especially for raw and marinated items.
• Maintain a clean and organized workspace, ensuring that all cold dish ingredients, utensils, and equipment are properly stored and sanitized.
• Coordinate with other kitchen staff to ensure that all cold dishes are prepared in a timely manner and served with the rest of the meal.
• Monitor and manage inventory for cold dish ingredients, ensuring the kitchen is well-stocked and ingredients are used efficiently.

Job Requirements

• Previous experience in a Japanese kitchen, particularly in the preparation of cold dishes or appetizers, is highly preferred.
• Strong knowledge of Japanese ingredients, cold dish preparation techniques, and traditional flavor profiles.
  Excellent knife skills, with experience in handling fresh produce, fish, and tofu.
  Creativity in plating and presenting cold dishes in an appealing and authentic way.
• A keen eye for the freshness of ingredients, presentation, and overall dish quality.
• Ability to stand for long periods and work in a fast-paced environment.
• Ability to work effectively with a team and communicate well with kitchen staff and front-of-house team members.
• A strong interest in Japanese food, particularly cold dishes, with a desire to continue learning and developing new skills.

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Quick Service/Hotel/Fine Dining restaurants
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

Responsibilities:

• Prepare daily meals tailored to the family's dietary needs, with a strong focus on nutrition and healthy eating.
• Create weekly meal plans and grocery lists, ensuring balanced and nutritious options.
• Cook a variety of cuisines, with an emphasis on Japanese dishes as a strong advantage.
• Maintain a clean and organized kitchen, adhering to food safety and hygiene standards.
• Accommodate specific dietary restrictions or preferences as required.

Requirements:

• Proven experience as a Personal Chef, Private Chef, or similar role.
• Proficiency in Japanese cuisine is a significant advantage.
• Strong understanding of nutrition and ability to create health-conscious meals.
• Attention to cleanliness, organization, and maintaining a tidy kitchen environment.
• Ability to work independently and manage multiple meal requirements.

Additional Qualities:

• Discretion and respect for family privacy.
• Adaptability to changing schedules and dietary needs.

-------------

Send me your resume via WhatsApp ❤

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I regret to share that only shortlisted candidates will be notified. www.dadaconsultants.com EA Registration Number: R22108564 Data provided is for recruitment purposes only Business Registration Number: 201735941W. Licence Number: 18S9037

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

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

Chef de Partie Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

• High school diploma or equivalent.
• Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Available to work shifts during weekends and holidays.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

• Work location: Supervisor arrangement

• Internship period: 3 months

Job Scope

• Responsible for stuffed tofu stall (opening and closing stalls)

• Sorting and arranging goods

• Selling stuffed tofu and hot pot ingredients

• Organize your stalls

•Order

• Monthly inventory of products

• Complete instructions and tasks assigned by the department headct to Ministry of Manpower regulations

Job Description

• Slice and prepare fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in texture and presentation.
• Inspect fish and seafood quality to ensure they meet freshness and quality standards.
• Plate sashimi dishes attractively, following the restaurant's presentation guidelines.
• Collaborate with the Head Chef and kitchen team to develop seasonal sashimi dishes and keep the menu innovative.
• Follow all food safety protocols for handling and storing raw fish and seafood to prevent contamination and ensure customer safety.
• Maintain a clean and organized sashimi station, ensuring all necessary tools and ingredients are readily available.
• Work closely with kitchen staff to facilitate smooth service and manage order flow efficiently during peak periods.

Job Requirements

• Previous experience as a sashimi or sushi chef with strong knowledge of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision for uniform, thin slices.
• Familiarity with different types of fish, seafood, and garnishes used in sashimi.
• High attention to detail and commitment to maintaining food safety and cleanliness standards.
• Genuine interest in Japanese culinary traditions and enthusiasm for working with fresh, premium ingredients.
• Physical ability to stand for extended periods, use sharp knives, and work in a high-paced kitchen environment.
• Effective teamwork skills, good communication with kitchen staff, and the ability to stay composed under pressure.

Job Summary:

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Key Responsibilities:

New Product Development (NPD)

• Create and formulate recipes, ensuring quality and consistency before market launch
• Ensure consistent food quality, presentation, and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations

Supplier Collaboration

• Communicate with suppliers to gather information on new materials updates
• Collaborate with suppliers to source high-quality ingredients within budget constraints

Cost Management

• Monitor and control food costs, optimizing efficiency without compromising quality
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste
• Consistently negotiate with suppliers for better ingredient cost

Menu Enhancement

• Develop, plan, and execute innovative menus in line with the company’s vision
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation

Concept Development

• Propose and develop innovative culinary concepts inspired by current market trends

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment
• Strong knowledge of food trends, culinary techniques, and industry best practices
• Excellent leadership and team management skills
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment
• Maintain a safe and efficient kitchen environment, addressing any issues promptly
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations
• Strong communication and organizational skills
• Commitment to work rotating shifts, weekends, and public holidays

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Job Description

• Assist to oversee entire kitchen / operations
• Control and direct the food preparation process and ensure quality of all food served meets company’s standards.
• Analyse customers’ feedback to improve food quality
• Ensure compliance hygiene, sanitation and safety standards
• Work with head chef to create new seasonal dishes and menus
• Monitoring and controlling stock levels
• Maintain food cost margins

Requirements:

• At least 5 years of culinary experience in a Chinese restaurant setting
• Preferably bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communication and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable
• Able to work under pressure
• Able to work weekends & PH
• Able to work split shifts
• Possess a cheerful disposition and willingness to learn

A Chef de Partie in Singapore is responsible for managing a specific section of the kitchen, such as grill, sauté, or cold station. This mid-level culinary position requires a combination of culinary skills, leadership, and the ability to ensure food quality and consistency. Below is a typical job description and requirements for a Chef de Partie role:

Key Responsibilities:

1. Food Preparation & Cooking:Prepare and cook dishes according to recipes and high standards, ensuring consistency in presentation and taste.
   Monitor food quality and freshness and handle kitchen equipment safely.
   
2. Section Management:Oversee the designated section of the kitchen, ensuring smooth operations.
   Communicate effectively with other kitchen staff to coordinate tasks and maintain efficiency.
   
3. Supervision & Training:Train junior chefs and kitchen assistants on culinary techniques and safety procedures.
   Support the Sous Chef and Executive Chef in creating new menu items and maintaining kitchen standards.
   
4. Hygiene & Safety Compliance:Follow proper food handling procedures and maintain cleanliness standards in the kitchen.
   Ensure compliance with all health and safety regulations (e.g., HACCP).
   
5. Inventory & Stock Management:Monitor stock levels and ensure timely replenishment to prevent shortages.
   Participate in daily kitchen operations, including cleaning and maintenance tasks.
   

Chef De Partie Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• 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

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

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• 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

Responsibilities

· Design and plan new menu with Management and Production team.

· Station in Production Kitchen to work with Commercial team in food preparation, operations and end products with focus on volume and shelf life.

· Responsible to execute volume production of Western Cuisine/Products and Chinese Cuisine/Products or whichever is flavor of the month.

· Ensure kitchen cleanliness and cost-effective operational schedule.

· Manage kitchen team’s leave and work schedule.

· Ensure kitchen supplies, equipment is kept in good operational condition according to FSSC standards and processes.

· Oversee products in stock are inventorised and managed in FIFO order to customers.

· Constant management of ingredient cost and work with Commercial team for regular meetings with management for updates. Train and guide new staff for hot site and veg processing/packing production.

· Submit SOP timely by next business day of every production.

· Ensure food hygiene and FSSC standards.

· Lead FSSC documentation and audit with consultants and management.

Requirements

· Minimum of 5 years work experience in the F&B sector preferably in the restaurant kitchen in Western Hot Meal products

· Working knowledge of MS OFFICE.

· Flair and working knowledge of Western Cuisine

· Working knowledge and qualified in ISO22k operating procedures, HACCP maintenance and daily record keeping to ensure compliance to such standards is essential.

· The following competence listed, by no means exhaustive, is fundamental for effective management for this position:

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69405 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Checks periodically expiry dates and proper storage of food items in the section
• Consults daily with Sous Chef and Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

1. Assisting in Kitchen Management:Assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring smooth and efficient service.
   Help oversee and supervise the kitchen team to maintain high culinary standards and productivity.
   Ensure food is prepared and presented according to the restaurant’s standards and specifications.
   
2. Food Preparation & Cooking:Oversee and participate in the preparation of dishes during service, ensuring high-quality food production.
   Assist in the development of new menu items and specials, keeping up with industry trends.
   Ensure proper portion control, plating, and presentation of dishes before they are sent out to guests.
   
3. Training & Supervision of Kitchen Staff:Mentor and train junior kitchen staff, ensuring proper cooking techniques, cleanliness, and adherence to safety standards.
   Help supervise and manage kitchen staff during service hours, assigning tasks and ensuring that each station is operating efficiently.
   Provide guidance and feedback to junior chefs, cooks, and kitchen assistants to improve their skills.
   
4. Inventory & Stock Management:Assist with inventory management and ordering of food and kitchen supplies.
   Ensure all ingredients and supplies are stored and used correctly to minimize waste and maintain stock levels.
   Monitor stock rotation and help with regular inventory checks.
   
5. Health & Safety Compliance:Ensure that all food safety and hygiene regulations are adhered to, including proper food handling, storage, and sanitation practices.
   Oversee the cleanliness and maintenance of kitchen equipment, utensils, and work areas.
   Work with the team to maintain the kitchen’s cleanliness and compliance with health and safety standards.
   
6. Menu Development & Quality Control:Collaborate with the Executive Chef and Sous Chef to develop menu items, review recipes, and experiment with new dishes.
   Conduct regular tastings to ensure that all dishes meet the restaurant’s quality standards.
   Monitor food quality and portion sizes to ensure consistency.
   
7. Operational Efficiency:Work with kitchen staff to ensure timely and efficient food preparation during service hours.
   Assist in managing kitchen labor costs, and help ensure that food waste is minimized.
   Ensure that kitchen equipment is maintained, and any issues are reported for repairs or replacement.
   
8. Communication with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and timely delivery of food to guests.
   Address any concerns from the front-of-house team regarding food quality, preparation times, or special guest requests.
   

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information