About us: Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounding of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalized level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

Job Description

· Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

· Support and follow direction of Exec Chef / Head Chef / Sous Chef in order to perform the role with precision and attention to detail.

· Prepare daily mise-en-place.

· Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

· Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

· Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

· Adhere to all standards for food hygiene, presentation, production and portioning.

· Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

· Maintain standard cleanliness and sanitation in all kitchen areas.

· Minimise food wastage.

· Ensure sufficient stocks in storage and inform superior for replenishment.

· Other job-related tasks as and when assigned.

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Role & Responsibilities:

- Able to work independently on customised cakes and pastry, in a team of push out regular orders

- Able to create products based on experience

- Daily production of cakes and breads

- Maintain safety, helth and hygience stadards

- Ensure workstations are clean and tidy for food preparation

Requirement:

- Willing to work on roster based on retail hours.

- Team player with excellent communication and interpersonal skills

Working hours:

- 6 days roster based (retail hour 10am to 10pm)

- 1 weekday off

Benefits:

- Training will be provided.

- Annual leave and medical leave

We Are Hiring!

Are you a passionate culinary professional looking for an exciting opportunity to showcase your skills and leave a mark? We have the perfect role for you! Our trendy and bustling establishments are seeking a talented Baker to lead our amazing team to new heights.

What We Offer

• Competitive salary, rewarding your dedication and skill.
• Work life balance with a 5 days’ work week
• A young and vibrant environment surrounded by a supportive team
• Fun company events and medical, dental, and optical benefits
• Career advancement opportunities such as funding for professional courses of your interest

What You'll Be Doing:

• Cake and Cookie Whisperer: From fluffy sponges to golden cookies, you’ll create cakes and cookies that look and taste like a dream.
• Team Flour Power: Work closely with the kitchen team to ensure the bakery is stocked, spotless, and ready for another day of sugary success.
• Clean-Up Commander: You’ll be the behind-the-scenes superhero, keeping the kitchen clean and tidy. Your eye for detail makes everything sparkle.
• Opening & Closing Pro: Whether it’s setting up the kitchen at the start of the shift or breaking it down at the end, you’ll make sure everything is prepped, clean, and ready to roll for the next round of service!

What We Are Looking For:

• Minimum 2 years of baking and pastry experience in a high-volume environment
• Warm personality and a natural ability to interact with people and create an upbeat, fun atmosphere

Join us in elevating guest experiences to new heights and creating memories that last a lifetime. Be a part of our family today!

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 16 Nov 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Chef De Partie

Salary: $2,800 - $4,000

Working Days: 5.5 Days per week roster

Working Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

Liberte HR is partnered with an international 5-star hotel located in the heart of Orchard Road. The hotel is a Pastry Chef de Partie for their hotel culinary team, supporting their banquet, buffet and lounge departments.

What will you be doing?

• Preparing a wide variety of pastries, cakes, and desserts efficiently, economically, and hygienically, following standard recipes and guidelines.
• Assisting the Sous Chef in the daily operations of the pastry kitchen, ensuring high standards of food preparation and presentation.
• Planning, preparing, and delivering high-quality pastry and baked goods for various outlets and events.
• Ensuring consistency by working according to recipes, plating standards, and preparation guides.
• Maintaining cleanliness and hygiene in accordance with established standards.
• Ensuring compliance with all HACCP requirements in the kitchen.
• Correctly using all kitchen equipment, tools, and machines related to pastry production.
• Assisting with off-site pastry events when required.
• Completing tasks outside of the pastry kitchen as needed.
• Assisting in inventory management, ensuring the availability of ingredients and supplies.
• Being aware of the business’s occupancy, events, and forecasts to adjust pastry production accordingly.
• Assisting in menu creation and development as requested by the Sous Chef.
• Responding efficiently to guest requests and ensuring a positive experience.
• Adapting to changes in kitchen operations and learning new techniques or skills as required.
• Ensuring all team members follow established kitchen procedures and hygiene standards.
• Coordinating and participating in all pastry production activities in the kitchen.
• Checking and preparing ingredients for daily menus and seasonal specials, adhering to portion control and cost management.
• Monitoring the quality and quantity of food to ensure efficient use of ingredients.
• Supervising the pastry team to ensure food is prepared to the highest standard, and making adjustments when necessary.
• Ensuring that all pastry operations run smoothly and items are prepared in a timely manner.
• Promoting teamwork and contributing to the achievement of kitchen goals and standards.
• Performing other reasonable duties as required.

What we are looking for:

• A high school diploma or equivalent culinary qualification, specialisation in Pastry is welcome.
• At least 3 years of experience in a 5-star hotel in a pastry role.
• Valid Food Hygiene certification.
• Expertise in pastry, bread baking, and chocolate making techniques.
• Ability to work with various ingredients and products, ensuring top quality.
• Strong time management and organizational skills to prioritize and complete tasks efficiently.
• Ability to work well under pressure in a fast-paced, hot, and occasionally noisy kitchen environment.
• Leadership and training skills to manage and develop team members.
• Knowledge of HACCP and food safety practices.

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 Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Job Description:

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

§ The Chef is responsible to assist the chef & cook with smooth running of the kitchen operation.

§ Proven work experience and be well versed in both North and South Indian dishes

§ Supervise and motivate staff in the line with company procedures.

§ Take responsibility for own area, ensuring delivery is made effectively and efficiently.

§ Assist in weekly physical inventory

§ Supervises safe handling of food

§ Stocktaking ingredients and equipment, and placing orders as needed.

§ Creating new recipes to regularly update the menu.

§ Hands-on experience with various kitchen equipment

§ Advanced knowledge of culinary, baking and pastry techniques.

§ Leadership skills.

§ Ability to remain calm and undertake various tasks.

§ Excellent time management abilities.

§ Up-to-date knowledge of cooking techniques and recipes.

§ Familiarity with sanitation regulations.

Job Requirements;

§ Bachelor's or Master degree in Hospitality Management, Business Administration, or related field.

§ Minimum experience of 3 years required

§ Added Advantage Proven work experience and be well versed in both North and South Indian dishes

§ Able to work on weekends and public holidays

§ Ability to thrive in a high-pressure environment

§ Ability to work and stand for long hours

Job Description

Ensure smooth operation in the kitchen.

• Prepare and ensure food is handled at its highest quality at all times.
• Prepare ingredients such as slicing, cutting, shredding, tenderizing, skewering and braising fish, meat and vegetables, on a grill or grill station.
• Ensure that ingredients are fresh and safe for consumption and meet food hygiene standards.
• Follow good preservation or storage of food standards.
• Ensure that kitchen is clean/sanitised and organised and adhere to safety and hygene standards at all times.
• Check and monitor if the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed.
• Check that the receiving stocks are correct, monitor stock and replenish when stock runs low.
• Supervise and guide junior staff to ensure smooth delivery of work in the kitchen.
• Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.

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 Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

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 Indian cuisine including all varieties of rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Indian dishes

* Proficient with Indian specialty equipment

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

* Able to work night shift

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 Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation, and guidelines are implemented, adhered to, and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for foodservice 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.
~ Grind wet flour.
~ 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 the supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

Chef Job Responsibilities: Here are some common responsibilities to list on your chef job description, which you can edit to meet your needs:

• Lead, mentor, and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costs and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Interview, vet, and select kitchen staff.
• Schedule staff and assist in human resources processes as needed.

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 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

Job Description:

· Supervise a group of kitchen staff in preparation of Thai style cuisine in our Thai Food Restaurants.

· Design and arranging of new dishes food testing with Operation and Management staff.

· Purchase/ordering of daily ingredients and groceries with our Suppliers.

· Monitoring of monthly costing for goods purchased.

· Brainstorming of festival promotion items.

· Provide proper guidance/training to new kitchen staff.

Requirement:

· Have relevant working experiences in Thai restaurant a plus.

· Able to prepare/cook Thai dishes in a fast pace environment especially during weekend peak period.

· Willing to work during weekend and public holidays.

Responsibilities:

• Prepare and cook high-quality dishes in accordance with company standards and recipes.
• Plan menus that reflect seasonal ingredients and meet customer expectations.
• Supervise kitchen staff and coordinate food preparation schedules.
• Ensure food safety and sanitation practices are followed at all times.
• Manage kitchen inventory, including ordering and stocking ingredients.
• Monitor food costs and work within budgetary guidelines.
• Train and mentor kitchen staff on proper cooking techniques and procedures.
• Develop new recipes and innovate on existing menu items.
• Maintain a clean and organized kitchen environment.
• Collaborate with management on menu planning, staffing, and customer service issues.

Requirements:

• Proven experience as a chef or cook in a similar role.
• Culinary degree or equivalent certification preferred.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Ability to work well under pressure in a fast-paced environment.
• Excellent leadership and communication skills.
• Attention to detail and creativity in food presentation.
• Understanding of food safety and sanitation regulations.
• Availability to work evenings, weekends, and holidays as needed.

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 Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

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 Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

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 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

Creating menu items, recipes and developing dishes ensuring variety and quality.

Able to cook Vegetarian, South Indian and Fusion dishes is a must as its part of the restaurant main dishes.

Must have experienced in cooking Vegan Indian fusion dishes.

Able to cook for events with more than 2000 pax as restaurant does a lot of catering.

Determining food inventory needs, stocking and ordering

Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Controlling and directing the food preparation process

Managing and working closely with other Chefs of all levels

Being responsible for health and safety and food hygiene practices

Excellent knowledge of all sections

Ability to produce excellent high-quality food

Good oral communication

Team management skills

High level of attention to detail

Good level of numeracy

Enthusiasm to develop your own skills and knowledge plus those around you

Adaptability to change and willingness to embrace new ideas and processes

Positive and approachable manner

Team player qualities

Able to start work by 3am and irregular off days.

Able to commit to split shit duties from 5am to 9am and 6pm to 10pm and no off days on weekend

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 Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

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 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

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279