Responsibilities:

• Menu creation
• Leads and supervises all aspects of the kitchen
• Responsible for training, coaching, supervising and nurturing of all kitchen staff members
• Responsible for the food training of front of house staff members
• Gives support to all marketing and public relations activities of the company. To be the representative of the restaurant especially with regards to media visits and communication
• Engages with customers on a regular basis in a meaningful manner, including but not limited to table side visits during meal hours, customizing menus according to dietary requirements and specific requests, engaging event hosts and regular customers to create the “surprise” element in their dining experiences.
• Supports and drives the mission and vision of the restaurant in the areas of cuisine, service philosophy, staff relations, customer service and company deliverables to the shareholders

Requirements:

• Minimum 4 years in a similar capacity
• Strong leadership, highly independent, result-oriented and resourceful, with strong planning and organizational skills
• Mature, resilient, responsible, honest, flexible, self-motivated and hardworking
• Possess strong interpersonal skill, positive attitude, pleasant personality, and social intelligence
• Excellent oral and written communications skills in English

* 5-day work week

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91834574 for more information

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91834574 for more information

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91834574 for more information

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planningmenu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91834574 for more information

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Role:Chef Developer

JD:

At least 3-5 years of Chef development experience
Knowledge regarding other scripting tools like python, shell scripting
Must have worked on automation infrastructure related tasks like hardening and compliance for database, OS etc.
Good knowledge on DevOps
Good communication and should be ok to work in shifts including night shifts if required
Should be able to lead a team

GU:UM Contemporary Grill is looking for a Head Chef to join our growing family.

The main job responsibilities are:

- Organize kitchen stations

- Oversee all menu prep

- Inventory ordering and budgeting

- Strong team leadership

- Manage staffing shifts

A prior role as Head Chef for at least 1 year is required, with a total Back of House experience of at least 6 years.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91834574 for more information

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91834574 for more information

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91834574 for more information

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Description:

• Coordinate all sections in the kitchen
• Ensure consistent and smooth operations of the department and to take over in the absence of the Sous Chef
• Drive organisational policies and procedures for inventory management
• Follow food waste control guidelines
• Lead in the training of new staff
• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Operate kitchen to maintain profitability and costs for the culinary operations
• Support to create new recipes for inclusion in new menus
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Modify existing work processes and procedures in accordance with process improvement reviews
• Support to maintain kitchen organization, staff ability, and training opportunities
• Propose initiatives for continuous improvement
• Evaluate emerging technology trends that can be leveraged to improve productivity and innovation
• Monitor the adherence of customer service standards
• Provide food services to all guests in a manner that is professional, efficient yet friendly
• Evaluate the effectiveness of service recovery strategies to improve customer service delivery
• Evaluate impact of customer loyalty strategies to ascertain its effectiveness
• Monitor team's compliance with the organisation's personal, food and beverage hygiene standards
• Ensure that working areas are always kept clean
• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
• Inspect food quality and portions to ensure required standards are met
• Inspect quality of food plating to ensure required standards are met when running the pass

Requirement:

• Minimum culinary certificate or equivalent with minimum 5 years of relevant experience
• Good communications skills in English
• 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
• Able to work evenings (11pm), weekends, and holidays
• Handling non-halal food
• Candidate need to be able to attend physical interview and trial

JK Tan (R1875280) Job Expert Pte Ltd (Co Reg: 202007543Z; EA License 21C0766)

By submitting your personal data and/or resume, you are giving consent to collect, use and disclosure of your personal data and/ or resume by the company (or its appointed EA ) for the purpose of the processing and administration relating to this job application.Only shortlisted candidates will be notified

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

I Able to work overtime andn split shift

· Must be able to work night shift and split shift

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

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

· Must be able to work night shift and split shift

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

Chef you will be responsible for:

• Assisting with the preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.
• 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.
• Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.
• Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

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

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

Job Description：

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,Must be able to work night shift and split 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

Roles & Responsibilities;

Ø Ensuring promptness, freshness, and quality of dishes.

Ø Coordinating cooks' tasks.

Ø Implementing hygiene policies and examining equipment for cleanliness.

Ø Designing new recipes, planning menus, and selecting plate presentations.

Ø A thorough knowledge of all aspects of the operations of a kitchen

Ø To be able to plan and delegate job tasks to the junior staff

Ø To be able to mentor and coach junior chefs

Ø Primarily to plan and direct food preparations

Ø Reviewing staffing levels to meet service, operational, and financial objectives.

Ø Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

Ø Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Ø Setting and monitoring performance standards for staff.

To prepare all the bellow recipes

Break Fast:

• Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar
• Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)
• Different Types of Masalas (Channa, Green Peas, Black Eye Beans)
• Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

• Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)
• Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu
• Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)
• Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)
• Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,
• Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)
• North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)
• Chinese (Fried Rice,Noodles)
• Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

• Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),
• Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry
• Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

• Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

• Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

• (Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

• Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

• Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom
• Soup,Spinach soup,Mulaguthani Soup,

Sweets:

• (Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)
• Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo
• Rava Kesari Recipe, Kaju Mysore Pak
• Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,
• Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

• Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

• All Types of Salads

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.
• 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.
• Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.
• Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service