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

Responsibilities:

• Prepare food efficiently, economically, and hygienically according to recipes.
• Support the Sous Chef in daily kitchen operations, maintaining high standards of food quality and presentation.
• Plan and prepare high-quality food and beverage items for all areas and restaurants.
• Follow recipes, standards, and plating guides.
• Ensure cleanliness and hygiene, adhering to HACCP standards.
• Operate kitchen equipment properly and assist with off-site events.
• Perform inventory tasks and prepare menus when needed.
• Collaborate with the Stewarding department for cleanliness and minimal breakages.
• Address guest requests professionally.
• Maintain a positive and professional attitude.
• Ensure team members follow hotel rules and guidelines.
• Monitor food quality, portion control, and cost efficiency.
• Promote teamwork and meet departmental goals.
• Adapt to changes and take on additional duties as assigned.

Requirements:

• High school diploma or similar culinary qualification.
• 1+ year experience in a hotel culinary role or independent restautant
• Valid Food Hygiene certificate.
• Proficient in various cooking techniques (steaming, grilling, baking, etc.).
• Knowledgeable about food processing, storing, and receiving standards.
• Strong leadership and problem-solving skills.
• Ability to work under pressure in a hot and sometimes noisy environment.
• HACCP knowledge and experience in international chain hotels preferred

Salary: $4,400.00 - $4,600.00 per month

SINGAPOREAN ONLY

Job Types: Full-time, Permanent

Main responsibilities are as follows:

• Support Head Chef in all areas of kitchen management
• Be a team player and promote positive team dynamics in kitchen and restaurant
• Be fully aware and well trained to prepare every item in the menu to high quality standards
• Develop a strong knowledge of all company menu items/ products
• Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times
• Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs
• Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)
• Waste management – In line with regulations and agreed procedure
• Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities
• Advising on kitchen equipment requirements including cooking and service hardware
• On-going general maintenance and cleanliness of the kitchen and all food preparation areas

Sous Chef min experience 3 years

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian flavors, and delivering unforgettable dining experiences to its customers.

Job Description & Responsibilities

• Food Preparation and Cooking:Prepare and cook guest orders according to their specifications and preferences, ensuring quality in every dish.
  Carefully select and prepare high-quality ingredients, including chopping vegetables and meats as required.
  
• Safety and Sanitation:Implement and uphold food safety best practices, ensuring all kitchen staff adhere to safety and sanitation standards.
  Exercise caution in a fast-paced kitchen environment, managing sharp knives and hot surfaces responsibly.
  
• Kitchen Staff Coordination and Training:Assist in scheduling kitchen staff, delegate tasks effectively, and mentor team members to enhance their performance and productivity.
  
• Inventory and Ingredient Management:Assess inventory needs, maintain supply levels, and ensure all ingredients are fresh and readily available.
  
• Continuous Improvement and Trend Awareness:Stay updated on culinary trends and industry developments, incorporating new ideas to enhance the guest dining experience.
  
• Efficiency and Adaptability:Work efficiently during peak times, including weekends and evenings, and assist with cleaning or other tasks during busy periods or when there are staff shortages.
  Collaborate with the restaurant’s administrative team to support smooth kitchen operations.
  

Requirements:

• Previous experience as a Cook or Assistant Chef in a high-volume kitchen.
• Solid knowledge of food safety and sanitation practices.
• Strong knife skills and ability to prepare high-quality ingredients.
• Effective communication and leadership abilities, with the capacity to train and motivate kitchen staff.
• Flexibility to work weekends, evenings, and during peak hours as required.
• Willingness to stay updated on culinary trends and adopt new techniques.

Company Industry: Western Restaurant

Working days: 5pm-11pm,Sunday 11am-11pm

Rest day: 4 days per month

Location: Near by Eunos Mrt

Responsibilities:

• Ensure proper mise en place (preparation of food products and ingredients) is completed efficiently.
• Utilize modern plating techniques to present dishes attractively.
• Maintain high standards of food preparation, quality, and consistency.
• Minimize wastage and spoilage of ingredients and food items through efficient handling and storage.
• Monitor and maintain inventory levels to ensure adequate supplies while reducing waste.
• Handle ordering and conduct price monitoring to ensure cost-effectiveness.
• Follow and enforce kitchen Standard Operating Procedures (SOPs).
• Manage assigned areas of responsibility and uphold kitchen cleanliness, hygiene, and safety standards.
• Design and develop Western cuisine menus for various catering events, such as corporate functions, weddings, and private parties.
• Create innovative and appealing dishes that align with customer preferences, dietary restrictions, and budget considerations.
• Update and adjust menus based on seasonal availability and trends in Western cuisine.

Requirements:

• High personal standards, strong presentation skills, and excellent interpersonal abilities.
• Confident, outgoing personality with a positive attitude.
• Skilled at multi-tasking and prioritizing work according to varying levels of demand.
• Proficiency in both English and Mandarin to communicate effectively with Mandarin-speaking colleagues.

Responsibilities

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Head chef position of a wine bistro, doing menu design, coming out with new dishes for both dinner and lunch, managing kitchen revenue and cost. Hiring and managing staff for kitchen and including that in cost. Also handling grab and deliveroo platform food. Managing inventory and maintaining cleanliness of kitchen.

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!

We are seeking a skilled and enthusiastic Pastry Cook to join our team. As a Pastry Cook, you will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

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

Job Description:

• To ensure smooth production of pastries & bakeries daily
• To be responsible for the high standard food quality & maintain consistency
• To make recommendation to upgrade the quality & presentation of food & menus
• To be able to display pastries & bakeries in an organized manner
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PRs only.
• Possess relevant Diploma in Culinary/Bakery/Pastry or relevant qualifications.
• At least 1-2 years of experience in a similar capacity in the Hospitality industry.
• Positive attitude and work in a team.
• Able to work on rotating shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 23 Nov 2024.

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

Responsibilities

• Preparing and arranging of food ingredients to meet the daily production demands
• Operating a variety of kitchen appliances including mixer and ovens
• Packaging of finished products to be sent to outlets / hotels
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils
• R&D new products

Qualities:

• Min 1 year of relevant working experience appreciated
• Should possess passion and interest in pastry-making
• A team player who works efficiently to fulfil the production demands
• Willing to learn new recipes and harness new methods of production

Working Hours:

• 8-9 hours work per day (8/9amam to 5/6pm)
• 6 days’ work week

Employee Benefits:

• Medical benefits
• Annual Leave
• Performance incentive
• Staff discount

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Salary : $3,400.00 - $3,600.00 per month

SINGAPOREAN ONLY

Job Types: Full-time, Permanent

5 days a week, 54 hours

Main responsibilities are as follows:

• Support Head Chef in all areas of kitchen management
• Be a team player and promote positive team dynamics in kitchen and restaurant
• Be fully aware and well trained to prepare every item in the menu to high quality standards
• Develop a strong knowledge of all company menu items/ products
• Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times
• Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs
• Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)
• Waste management – In line with regulations and agreed procedure
• Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities
• Advising on kitchen equipment requirements including cooking and service hardware
• On-going general maintenance and cleanliness of the kitchen and all food preparation areas

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 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

Location: Clark Quay

Outlet: Warehouse / Wings Riverside

Salary: $3,800.00 - $4,000.00 per month

SINGAPOREAN ONLY

5 days a week, 54 hours

Job Types: Full-time, Permanent

Main responsibilities are as follows:

• Support Head Chef in all areas of kitchen management
• Be a team player and promote positive team dynamics in kitchen and restaurant
• Be fully aware and well trained to prepare every item in the menu to high quality standards
• Develop a strong knowledge of all company menu items/ products
• Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times
• Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs
• Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)
• Waste management – In line with regulations and agreed procedure
• Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities
• Advising on kitchen equipment requirements including cooking and service hardware
• On-going general maintenance and cleanliness of the kitchen and all food preparation areas

• Singapore Based (Various location)
• 5 Day - 44hrs per week including weekend and PH
• Salary: $2,200 - $2,300 (Depends on Experience)
• Entry level is welcome.
• Career Progression Opportunities

Roles & Responsibilities

• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Acquire information about methods, procedures, and standards required to contribute to the smooth running of the Kitchen.
• From time to time, will be assigned to specific projects with performance objectives to stretch their potential further.
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management.

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Cantonese Cuisine Chef

• Salary: S$ 2,500 - 3,500
• Working Days: 6 Days, 10am - 10pm
• Working Location: Boon Keng

Job scope:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

WhatsApp or Email your Resumé for Interview Arrangements.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

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

Job Description

• Support and follow direction of Executive Chef in order to perform the role with precision and attention to detail.
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
• 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

Requirements

• Minimum culinary certificate or equivalent with minimum 2 years of relevant experience
• Good communications skills
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Resolve issues in a fair and positive manner
• Be punctual and well disciplined

Chef Responsibilities:

• Must have experience with Sichuan or Hunan Cruisine.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

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

Jigger & Pony Group is a leading hospitality company that owns and operates 7 restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio includes four cocktail bars: Jigger & Pony (#1 Asia’s 50 Best Bars 2020, #5 World’s 50 Best Bars 2024), Gibson Cocktail Bar (#25 Asia’s 50 Best Bars 2020), Live Twice, Sugarhall and three restaurants: Humpback (seafood & oyster bar), Caffe Fernet (New-Italian) and Rosemead (California Fine Dining).

The Group is founded with the purpose to be places in the community where people find comfort, forge friendship and share happiness.

We are seeking for a candidate with passion on Culinary and experienced to join our Kitchen team.

Job Description

• Assist Sous Chef and team in the preparation of food in accordance with recipes and standards set by the restaurant.
• Ensure quality of food
• Monitor stock level and inventory
• Maintain cleanliness and organization of work areas, including storage areas and kitchen equipment.
• Complete preparations of house-made ingredients with proper care
• Perform related duties as part of a tight-knit family of chefs

Job Requirement

• At least 1 year of kitchen / culinary experience
• Passionate for preparing high-quality food with respect for ingredients
• Willingness to learn – training will be provided
• Positive attitude

Job Description:

• Responsible for food preparation and cook dishes according to restaurant’s standards of quality and recipes.
• Ensure food handling and hygiene regulations are in accordance with NEA standards.
• Able to perform hot and/or cold kitchen food preparations.
• Keeping the kitchen and equipment clean and in good working conditions.

Requirement:

• Minimum one year relevant working experience.
• Good work ethic, attention to detail and ability to communicate with all levels of staff
• Keen and fast learner
• A good team player with positive work attitude
• Able to work in a dynamic & fast paced restaurants.
• Can start work immediately.

Job Description & Requirements

• Responsible for food preparation and cook dishes according to restaurant’s standards of quality and recipes.
• Ensure food handling and hygiene regulations are in accordance with NEA standards.
• Able to perform hot and/or cold kitchen food preparations.
• Keeping the kitchen and equipment clean and in good working conditions

As the Junior Sous Chef, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:

• Produce all items relating to the menu to the Executive Chef and/or Sous Chef's instructions and standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a high standard of personal appearance at all times, including the wearing the correct protective clothing as laid down in the codes of practice.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitized before end of shift.
• Ensure a close professional working relationship with other members of staff at all times.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• Singapore Based (Various location)
• 5 Day - 44hrs per week including weekend and PH
• Salary: $2,400 - $3,200 (Depends on Experience)
• Entry level is welcome.
• Career Progression Opportunities

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description & Requirements

The Pastry Baker is responsible for daily operations.

He/She develops menus and recipes and oversees the preparation of bread and pastry items while maintaining costs and ensuring quality of products.

He/She supervises, trains and develops staff.

He/She ensures that the staff delivers consistency in work performance.

Specialise in:

Must have strong skillset for Dough for tart shells

Must have strong skillset for Dough for puff pastry

Must have strong skillset for Savoury dough item assembly eg: beef wellington, pate en croute.

Good to have skillset for cakes

Minimum 2-3 yrs experience ISO 22000 experience preferred.

~ Administer purchasing and receiving procedures.

~ Appraise/evaluate staff.

~ Cultivate workplace relationships.

~ Design contemporary plated desserts.

~ Develop a work team.

~ Develop ice cream recipes.

~ Develop menu.

~ Establish operational plans for the business function.

~ Hire staff.

~ Implement business process re-engineering.

~ Lead team.

~ Manage compliance with food and beverage hygiene policies and procedures.

~ Manage cost and quality controls.

~ Manage crisis situations.

~ Manage external service providers.

~ Manage innovation in the business function.

~ Manage resource planning.

~ Manage workplace safety and health system.

~ Monitor income and expenses.

~ Solve problems and make decisions at managerial level.

SCOPE

The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and will assist in the management of Kitchen Operations. They will be responsible for menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures