Job Description & Requirements

Japanese Yakitori Chef Position

At Least 8 - 10 Years' experience as a authentic Yakitori Chef with:

- Master the skills of charcoal Grilling

- In depth knowledge of Japanese Yakitori Cuisine

- Good understanding of General Japanese Cuisine

- Established experience in managing and operating a Yakitori restaurant with a capacity of 100 seatings and 15 Staffs under time pressure.

- Highly skilled in yakitori preparations and grilling

- Able to cover Head Chef Position and job scope under his absent

- Chef being the Core of the restaurant, has to undertake all staff responsiblities in case of anyone's absent.

- Control Ingredients ordering well in order to prevent food wastage.

- Control every kitchen staffs working schedule to allow a smoother work flow.

- Capable of designing and creating new and innovative yakitori dishes and accompaniments.

- Able to maintain high restaurant standards in line with top Yakitori restaurants in Japan

- Capable of independently preparing and cooking restaurant quality yakitori dishes and accompaniments.

- Able to supervise kitchen, food and drink produce inventory including costing.

- Able to conduct negotiations with suppliers.

- Able to supervise , train and motivate staffs

- Taking up Full responsibilities of training up all kitchen Staffs working potentional

- Certified at the highest level under the Food & berverage Specialists organisation, Japan or its equivalent

- Able to work long hours and odd hours works

- Must have complete knowledge of Food/ Beverage/ Food Preparation/ Professional Customer Service Stanards

- Able to provide improvements on restaurant workflow

- Japanese language N1 or more

- Communication with Japanese suppliers and staff and customer.

- Create seasonal menu.

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

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions 
• Adhere to recipes and stock management 
• Adjust cooking based on guest preferences 
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Follow guidelines provided in Colleague Handbook
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Requirements

· To willingly to work 6 day per week including weekends, Public Holiday including CNY

· At least 2 years experience in Food & Beverage in a restaurant (Vegetarian ), Catering Buffet and Offsite Banquets (Advantage)

· Take responsibility and work professionally

· Extensive culinary knowledge and experience.

· Strong leadership and team management skills.

· Excellent organizational and multitasking abilities.

· Creativity and a passion for food and innovation.

· Proficiency in budgeting and cost management.

· Strong understanding of health, safety, and sanitation regulations.

· Effective communication and interpersonal skills.

Roles & Responsibilities

You will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence.

At Riverview Tandoor, we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

· Assist in menu planning, recipe development, and ensuring consistent food quality.

· Oversee food preparation, including cooking, plating, and presentation.

· Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.

· Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.

· Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.

· Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.

· Maintain kitchen hygiene and cleanliness according to health and safety standards.

· Enforce food safety and sanitation practices to ensure the safety of both staff and customers.

· Assist in scheduling kitchen staff and managing labour costs.

· Participate in hiring and onboarding new kitchen team members.

· Collaborate with the front-of-house team to ensure efficient service and address customer feedback.

· Stay current with industry trends, culinary techniques, and ingredients.

Qualifications:

· Culinary degree or relevant culinary certification is preferred.

· Previous experience as a Sous Chef or in a similar leadership role in a restaurant kitchen.

· Strong knowledge of culinary techniques, food safety, and sanitation.

· Proficiency in menu planning, recipe development, and food costing.

· Leadership and team management skills, with the ability to motivate and mentor kitchen staff.

· Excellent communication and interpersonal skills.

· Adaptability and the ability to work in a fast-paced kitchen environment.

Key Competencies:

· Culinary expertise

· Leadership

· Teamwork

· Time management

· Attention to detail.

· Problem-solving

Must have experience to prepare all the bellow receipes

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,)

Chinees(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

MAIN DUTIES AND RESPONSIBILITIES:

· Prepare high-quality food ingredients such as premixing of breading flour

· Ensure that all the fresh chickens are carefully hand-breaded with the breading flour before cooking

· Monitor the temperature of the oil and cooking time of the chickens

· Check the quality of the cooked chickens before serving

· Follow all relevant food, health and workplace safety procedures

· Manage and monitor food waste.

· Coach, mentor and train new Fry Chef during his/her shift

· Monitor inventory and communicate with the manager when stock and supplies are running low

· Ensure that kitchen area, equipment and utensils are cleaned at the start and end of work shift.

MOST CHALLENGING/DIFFICULT PART OF THE JOB

· The demands of this position requires a person who is physically fit as there is a lot of lifting (10-12 kg) required and long hours of standing. He/She must be able to work well in a kitchen environment

· Need to have Food Safety Course level 1 certification.

· After three months of training, the person will be evaluated and certified as FRY Chef.

Interested candidate may Whatapp +65 8887 7947

Working Days: 5 Days, Mon - Fri

Working Hours: 7am - 4:30pm

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of the house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Keeping Food Sampling and Daily Cooking Core temperature recordings.

· Ensure recording temperature for all refrigerators.

· Perform all other common duties assigned by both the client and management of Sodexo Singapore.

Key Requirements

· Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

· Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

· People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

· Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

· Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

· Team player.

Maintaining culinary standard up to company’s requirements.

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• 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.

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Pastry Sales Manager

Benefits:

• Up till $6000 basic + $1000 transport allowance + monthly commission + variable bonus + AWS

• 5.5 days work week (Monday to Friday, 8.30am – 5.45pm/ Alternate Saturday, 8.30am - 12pm)

• Our company emphasises on good career progression and providing our employees attractive bonus.

Job Description:

This is a full time role for an Pastry Sales Manager located in Senoko Dr.

Sales Team Leadership:

· Lead and motivate a high-performing sales team.

· Set individual sales targets and objectives, and monitor performance.

· Provide coaching and mentoring to develop team members' skills and careers.

· Foster a positive and collaborative team environment.

· Supporting the team in event organization and execution.

Sales Strategy and Planning:

· Develop and implement strategic sales plans together with the Business Transformation Director, Foodservice to achieve company goals.

· Analyze market trends and competitor activities to identify opportunities for growth.

· Set pricing strategies with the Sales Director to maximize profitability.

· Establish sales territories and allocate resources effectively.

Customer Relationship Management:

· Build and maintain strong, long-lasting customer relationships.

· Understand customer needs and requirements to propose appropriate solutions.

· Communicate and coordinate with HOD and other members of the sales team to meet and exceed customer satisfaction.

Performance Analysis and Reporting:

· Track sales metrics (e.g., monthly sales results and annual forecasts).

· Prepare and present sales reports and forecasts to senior management.

· Analyze data to identify sales trends and opportunities for improvement.

· Monitor inventory levels and coordinate with Commercial and Logistics teams to fulfill orders promptly.

Collaboration and Communication:

· Collaborate with Marketing, Commercial, and Finance teams to align strategies and objectives.

· Communicate effectively with internal stakeholders to ensure a unified approach to sales activities.

· Participate in industry events to network and promote the company's products/services.

Requirements:

· Minimum 5 years’ experience as a Sales Manager or similar role, with a proven track record of achieving sales targets.

· Strong leadership and management skills with the ability to inspire and motivate a team.

· Own car preferred

· Background from food industry dealing with Pastry

· 70% hunter and 30% Farmer role

• 5.5 Working Days (Alt Sat)
• Mon - Fri (830am - 545pm), Alt Sat (830am - 12pm)
• $6000 - $8000 + $1000 Transport Allowance + Monthly Commission + AWS + VB
• Sembawang

Overview:

As a Sales Manager (Pastry/Dairy), you are reporting to the Business Transformation Director, Food Service. You possess a high level of knowledge in pastry/dairy category. You will be responsible for leading and guiding a team of sales and business development executives to achieve sales targets and objectives. This role requires strong leadership, strategic planning, and effective management skills to drive revenue growth and customer satisfaction. You will collaborate closely with other departments to align sales strategies with overall business goals.

Job Description:

1. Sales Team Leadership:

• Lead and motivate a high-performing sales team.
• Set individual sales targets and objectives, and monitor performance.
• Provide coaching and mentoring to develop team members' skills and careers.
• Foster a positive and collaborative team environment.
• Supporting the team in event organization and execution.

2. Sales Strategy and Planning:

• Develop and implement strategic sales plans together with the Business Transformation Director, Foodservice to achieve company goals.
• Analyze market trends and competitor activities to identify opportunities for growth.
• Set pricing strategies with the Sales Director to maximize profitability.
• Establish sales territories and allocate resources effectively.

3. Customer Relationship Management:

• Build and maintain strong, long-lasting customer relationships.
• Understand customer needs and requirements to propose appropriate solutions.
• Communicate and coordinate with HOD and other members of the sales team to meet and exceed customer satisfaction.

4. Performance Analysis and Reporting:

• Track sales metrics (e.g., monthly sales results and annual forecasts).
• Prepare and present sales reports and forecasts to senior management.
• Analyze data to identify sales trends and opportunities for improvement.
• Monitor inventory levels and coordinate with Commercial and Logistics teams to fulfill orders promptly.

5. Collaboration and Communication:

• Collaborate with Marketing, Commercial, and Finance teams to align strategies and objectives.
• Communicate effectively with internal stakeholders to ensure a unified approach to sales activities.
• Participate in industry events to network and promote the company's products/services.

Requirements:

• Minimum 5 years’ experience as a Sales Manager (Pastry) or similar role, with a proven track record of achieving sales targets.
• Bachelor’s degree in Business Administration, Marketing, or relevant field.

Interested applicants can send your resume to Whatsapp 83208165 (Jennifer) and allow our consultant to match with our clients.

We regret to inform that only shortlisted candidates will be notified! All applications will be handled with strict confidentially.

Jennifer Tay Swee Shan

Reg No: R22111564 | EA No: 21C0845

Recruit Now Singapore Pte Ltd

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• 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.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• 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.

• 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 communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

• Assist Head Chef and senior Chefs with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Ensure that quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Ensure the proper usage of food and minimise food waste.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 year experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must be able to work effectively in a team environment.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Passionate about pastry
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed.

• 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 Malay cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Malay dishes
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if 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:

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 or split shift
Must be able to work extra hours or weekend if needed

• 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.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

• 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 communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

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

Must be able to work night shift or split shift Must be able to work extra hours or weekend if needed.

• 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 and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Our food and beverage chef is required to do basic food preparation and cooking while maintaining good food hygience. They are also needed to do regular stock checks with fellow food and beverage co-workers to avoid any disruption in the operations of the food outlet. They are also required to have basic knowledge on the food handling and also food hygience.

• Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.
• Should be able to cook south indian foods such as sambar, vadai, poriyal Rasam ect.,
• Seasons food according to recipes or company needs.
• Orders ingredients and spices as needed.
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Assists other cooks during the food Production process.
• Estimates expected food consumption and organizes preparation.
• Prepares any necessary sauces or accompaniments before meal service begins.
• Cleans food preparation areas as determined by law and company policy.
• Willing to do week ends and public holidays shifts
• willing to Early shifts starts 4-5 AM .

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 BBQ and Chinese specialty equipment

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

l Able to work night shift

I Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed