Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

We are thrilled to announce that KORIO is now part of the Zouk Group’s portfolio! This beloved sandwich shop, which closed its doors in December 2023, is scheduled to reopen under our group in November 2024. We are currently on the lookout for talented pastry chefs and bakers who are eager to join us on this exciting journey. If you or anyone you know would be interested, we would love to hear from you!

ROLE RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Follow the instructions and recommendations from immediate supervisors and coordinate daily tasks with the Sous Chef and Head Chef to ensure efficient kitchen operations.
• Collaborate with the Head Chef/Sous Chef to develop recipes and menus.
• 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.
• Oversee and maintain accurate inventory levels for baking and kitchen operations, ensuring timely procurement and efficient use of ingredients and materials.
• Ensure effective communication between staff by maintaining a secure and friendly and non-political working environment.
• Proactively identify and resolve issues to enhance kitchen efficiency and ensure smooth operational flow.
• Any other ad-hoc duties assigned by the Management.

ROLE REQUIREMENTS

• A minimum of 2-3 years of experience in bakery and pastry environments is essential.
• A valid food hygiene certification is mandatory
• Flexibility to work rotating shifts, including weekends and public holidays.
• Excellent communication skills, with the ability to engage effectively with guests, colleagues, and third parties, positively representing the brand and the company.

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Also able to learn and cook new local dishes.

South Indian, Chettinad and Tandoori must have experience. Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.Ensure that the production, preparation and presentation of food are of the highest quality at all times.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.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.

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.

Secondary

• Oversee general day-to-day management & operational of the restaurant business.
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards.
• Ensure kitchen housekeeping is carry on as scheduled.
• Understand and support hall operation.

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 2 years
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working Hours

• 5 days / 44 hours (Including weekends and PH)

Job Highlights

• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance

Job Description

• The Butcher’s Wife Chef (Gluten free Brazilian Wine Bar)
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• 5-day 44 hours work week
• Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Position Title: CHEF

Location: ISLAND-WIDE

Working Hours / Shift Arrangment: 5 - 6 days / week | Retail Hours

Meal Provided | Confirmed OT Hours

Salary: UP to $3000

KEY RESPONSIBILITIES:

• Prepare stir-fried dishes in accordance with company standards.
• Prepare ingredients in the back for stir-frying.
• Restock the salad bar counter with prepared items.
• Ensure that all food and sauce portions meet company specifications.
• Maintain cleanliness and hygiene in the kiosk area.

** No prior experience needed

-

Alternatively, you may send your application and resume in MS Words format to [email protected]

Please submit your updated resume in MS Words format.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

Join Us at the upcoming MCI Career Fair on 29 November, 10am – 4pm at Kampung Admiralty Discover more than 200 full-time and part-time job opportunities from the top employers.

Save the Date and See You There!

**We regret to inform that only shortlisted candidates will be notified.

Samuel Poh Chee Wei (Samuel)

Registration Number: R24125066

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Job Descriptions

We are seeking a skilled and experienced Chef de Partie to join our kitchen team. As a Chef de Partie, you will manage a specific section of the kitchen, ensuring high-quality dishes are prepared according to the restaurant’s standards. The ideal candidate will have a passion for food, strong leadership skills, and the ability to work efficiently under pressure.

• Section Management: Oversee and take responsibility for your assigned section (e.g., grill, fish, pastry, etc.), ensuring that all dishes are prepared and presented to the highest standards.
• Food Preparation: Ensure ingredients are prepared and dishes are cooked according to the established recipes and presentation guidelines.
• Team Collaboration: Work closely with other sections and kitchen staff, providing support and training to junior chefs and kitchen assistants as needed.
• Quality Control: Monitor food quality and freshness, ensuring consistency in taste, texture, and presentation.
• Inventory and Ordering: Manage stock levels for your section, order ingredients as necessary, and ensure proper storage and rotation to minimize waste.
• Health & Safety Compliance: Follow all health and safety standards, ensuring that your work area is kept clean, organized, and in compliance with food hygiene regulations.
• Menu Development: Assist the Sous Chef and Head Chef in creating new menu items and specials, bringing fresh ideas and creativity to the kitchen.
• Training & Mentoring: Provide guidance and on-the-job training to Commis Chefs and other junior team members, helping them grow their skills.

Job Requirements

• Experience: Minimum 2-3 years of experience in a similar role, ideally in a high-volume or fine-dining restaurant.
• Culinary Skills: Strong cooking skills and knowledge in a variety of cuisines and techniques, with experience in handling different sections of the kitchen.
• Leadership: Ability to manage and motivate a small team within your section, ensuring high performance and efficiency.
• Attention to Detail: A keen eye for detail, particularly in terms of food presentation and quality control.
• Organizational Skills: Ability to multitask and prioritize in a fast-paced environment.
• Team Player: Strong collaboration and communication skills, with the ability to work harmoniously with the entire kitchen staff.
• Certification: Relevant culinary qualifications (e.g., diploma in culinary arts) and food hygiene certification are preferred.

Benefits

• Good Career Progression
• Great team and culture

Working Hours

• 5 days work week straight shift / 2pm - 11pm 1 hour break

• Duration of 1 year
• Minimum of 3 years of relevant experience, specifically in supporting Chef Infra components, including Chef Server, Chef Automate, Chef Client, Chef Workstation, and Chef Repo.
• Strong knowledge of Windows and RHEL operating systems to create and support hardening and configuration tasks.
• Proficient in Ruby programming language.
• Familiarity with CI/CD concepts and tools

1. uby Proficiency: Chef is primarily written in Ruby, so a strong understanding of Ruby programming is essential for writing custom resources and recipes.
2. Configuration Management: Knowledge of Chef’s architecture, including concepts like cookbooks, recipes, and nodes, is critical for effectively managing infrastructure.
3. Infrastructure as Code (IaC): Familiarity with IaC principles helps in defining and provisioning infrastructure through code.
4. Version Control Systems: Proficiency in Git or similar tools for managing code changes and collaboration.
5. Scripting Skills: Experience with shell scripting (Bash, PowerShell) for automating tasks outside of Chef.
6. Cloud Platforms: Understanding cloud service providers (AWS, Azure, Google Cloud) and their integration with Chef.
7. APIs and Web Services: Knowledge of how to interact with APIs, as many modern infrastructures leverage APIs for automation.
8. Testing and CI/CD: Familiarity with testing frameworks (like RSpec or Test Kitchen) and continuous integration/continuous deployment (CI/CD) practices to ensure code quality.
9. Linux/Unix Administration: A solid background in system administration, particularly in Linux environments, is beneficial for configuring and managing servers.
10. Networking Basics: Understanding networking concepts to manage configurations effectively across distributed systems.

These skills together equip a Chef softw

5 days Mon- Fri, 8am- 4pm (can off earlier if work done)

Salary: $3000

Location: CIMB Plaza Food kiosk (Raffles place)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Leong Jia Qi Reg No. : R24124746

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

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

Description

Benefits Summary:

• Basic Up $3,180
• Stable Career Opportunity
•5 days incl weekend

Location: CBD

Responsibilities:

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in
perfect sanitary condition
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Gan Chen Yun
Registration Number: R23116696
EA Licence No.: 06C2859 (MCI Career Services Pte Ltd)

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Key Responsibilities

The Junior Sous Chef is responsible for daily culinary production. Ensure that the food product are produced in the high food safety standards and maintained at all times. The candidate will be responsible for food safety and food production. The Junior Sous Chef will also actively engage the customer in food services in the outlet

• Plan and manage daily culinary operations and coordination ensure timely execution of daily meals to customers
• Responsible for kitchen and food safety hygiene and checks
• Ensure that food production are in accordance to the process flow and procedure
• Drive culinary training for the cooks
• Thoroughly understand customer requirements and attributes to ensure their integrity
• Work closely with his/ her culinary operations team on day to day operational issues and ensure that product and service standards are maintained at all times
• Take account and monitor daily on the section operations and work with operations teams to rectify issue
• Scheduling and manpower planning for culinary team
• Work with Operations, Dietician/ Nutritionist and culinary on cyclical menu execution
• Checking and ensuring all kitchen forms are updated on a daily basis

Key Requirements

• Build strong relationships with his team
• Act as the key point of contact for all culinary related issue, escalating these to Sous Chef as necessary and ensure that all cases are addressed and closed in a timely manner
• Plan and conduct regular performance reviews with the culinary team to iterate and improve SFS’ effectiveness for clients and get feedback to further strengthen SFS’ services
• Work cross functionally with other departments (Business Development, Culinary, Material Planning, Logistics, Purchaser) to drive new initiatives and problem solving

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• To ensure that the food and presentation quality is constantly maintained
• Assist in preparation of ingredients for Chef
• Serve and introduce dishes to customers
• Ensure food items are prepared according to company standards of quality and consistency
• Upkeep of the kitchen cleanliness and hygiene standard
• Receiving of goods and inventory control
• Preparing of staff meals

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide

Salary: $2800-$3000

Job Scope
-stir fry rice and noodle dishes

WhatsApp 85028864

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description:

Position Summary: As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, particularly in Si Chuan and Dong Bei dishes, and a willingness to work on weekends and public holidays to meet customer demand.

Key Responsibilities:

1. Culinary Expertise: Prepare and cook a wide range of Si Chuan and Dong Bei dishes, ensuring the authenticity of flavors, textures, and presentation. Develop and execute recipes in accordance with the restaurant's standards.

2. Menu Development: Collaborate with management to develop and update the restaurant's menu, offering creative and appealing Si Chuan and Dong Bei dishes that cater to diverse customer preferences.

3. Kitchen Operations: Oversee kitchen operations, including food preparation, cooking, plating, and ensuring a consistent and high-quality dining experience for customers.

4. Food Safety: Strictly adhere to food safety and sanitation standards, including the proper handling, storage, and cooking of ingredients to ensure the safety and health of diners.

5. Weekend and Holiday Availability: Be available to work on weekends and public holidays to meet the restaurant's peak demand. Ensure the kitchen operates smoothly during these times.

6. Inventory Management: Manage kitchen inventory, including ordering, receiving, and monitoring food supplies to minimize wastage and maintain optimal stock levels.

7. Team Leadership: Lead and mentor kitchen staff, ensuring a well-coordinated team that works efficiently and maintains a high level of culinary excellence.

8. Customer Satisfaction: Consistently deliver exceptional food quality and presentation to provide a memorable dining experience for customers. Address special dietary requests and ensure excellent customer service.

9. Creativity: Continuously seek ways to innovate and enhance Si Chuan and Dong Bei dishes on the menu, keeping them fresh and appealing to diners.

10. Compliance: Ensure compliance with all relevant health and safety regulations, sanitation standards, and restaurant policies.

Qualifications:

· Proven experience as a Chinese Chef with expertise in Si Chuan and Dong Bei cuisine.

· In-depth knowledge of Chinese cooking techniques, ingredients, and regional flavors.

· Strong leadership and team management skills.

· Flexibility to work on weekends and public holidays to accommodate restaurant hours.

· Attention to detail and a commitment to maintaining culinary standards.

· Excellent communication and interpersonal skills.

EA Licence ID : 18C9520

EA Registration ID: R1765753

Job Description

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

Requirements

• Must have relevant work experience
• Excellent self-motivation and the ability to work unsupervised
• Strong multitasking and organizational skills
• Must be able to work during weekends and public holidays

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,A,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Responsibilities

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Plan work schedule for kitchen employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.

Requirements

• Minimum 2 years of experience in F&B / Retail industries
• In-depth knowledge of kitchen health and safety regulations.
• Ability to work well in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.
• Able to work in a standing position for long periods of time (up to 9 hours).
• Complete progressive training program will be provided.
• Candidates with no experience are welcome to apply.

Job Description:

Position Summary: As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, particularly in Si Chuan and Dong Bei dishes, and a willingness to work on weekends and public holidays to meet customer demand.

Key Responsibilities:

1. Culinary Expertise: Prepare and cook a wide range of Si Chuan and Dong Bei dishes, ensuring the authenticity of flavors, textures, and presentation. Develop and execute recipes in accordance with the restaurant's standards.

2. Menu Development: Collaborate with management to develop and update the restaurant's menu, offering creative and appealing Si Chuan and Dong Bei dishes that cater to diverse customer preferences.

3. Kitchen Operations: Oversee kitchen operations, including food preparation, cooking, plating, and ensuring a consistent and high-quality dining experience for customers.

4. Food Safety: Strictly adhere to food safety and sanitation standards, including the proper handling, storage, and cooking of ingredients to ensure the safety and health of diners.

5. Weekend and Holiday Availability: Be available to work on weekends and public holidays to meet the restaurant's peak demand. Ensure the kitchen operates smoothly during these times.

6. Inventory Management: Manage kitchen inventory, including ordering, receiving, and monitoring food supplies to minimize wastage and maintain optimal stock levels.

7. Team Leadership: Lead and mentor kitchen staff, ensuring a well-coordinated team that works efficiently and maintains a high level of culinary excellence.

8. Customer Satisfaction: Consistently deliver exceptional food quality and presentation to provide a memorable dining experience for customers. Address special dietary requests and ensure excellent customer service.

9. Creativity: Continuously seek ways to innovate and enhance Si Chuan and Dong Bei dishes on the menu, keeping them fresh and appealing to diners.

10. Compliance: Ensure compliance with all relevant health and safety regulations, sanitation standards, and restaurant policies.

Qualifications:

· Proven experience as a Chinese Chef with expertise in Si Chuan and Dong Bei cuisine.

· In-depth knowledge of Chinese cooking techniques, ingredients, and regional flavors.

· Strong leadership and team management skills.

· Flexibility to work on weekends and public holidays to accommodate restaurant hours.

· Attention to detail and a commitment to maintaining culinary standards.

· Excellent communication and interpersonal skills.

EA Licence ID : 18C9520

EA Registration ID: R1765753