• Supervise kitchen staff and coordinate daily activities
• In-charge in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Scheduling staff and managing kitchen operations
• Develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 7 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual an recipes
• Ensure work surface, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure the high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practices
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils

2. Job Requirements

• Minimum 3 years of relevant experience in Western and Asian cuisine (preferably Japanese)
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

Responsibilities:

• Coordinates and prepares all cooking in the Thai kitchen
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in Thai cuisine

Responsibilities:

• Coordinates and prepares all cooking in western cuisine
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 5 years relevant working experience in similar capacity
• Good to have experience in Mexican/French/Steakhouse/American cuisine

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to interact with English and Chinese speaking colleagues effectively
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

Roles & Responsibilities:

• Developing new product according to development requests and involve in improvement of existing products.
• Look out for new trends and new products in the market.
• Control Food Cost
• Daily ordering of food and supplies.
• Inventory
• Ensure that food preparation areas are clean and hygienic, meeting company SOP/SOC
• Keep up to date with current promotions and new items in menu.
• Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.
• Assist in keeping food wastage to minimum, through correct product measurements.
• Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen team.
• Always adhere to all company policies and procedures

Requirements:

• Minimum 3 years of experience in managing operations for Chinese cuisine restaurants, with a focus on Hunan or Sichuan cuisine.
• Strong understanding of Chinese culture, dining habits, and customer service expectations.
• Mature and positive attitude
• Possess good initiative and leadership skills
• Able to commit on weekends and public holiday.

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Head Chef
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Demi Chef

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Assist in the preparation and cooking of dishes
• Ensure high standards of food quality and hygiene
• Maintain cleanliness and organization of workstations
• Help with inventory management
• Support the kitchen team as needed along with other responsibilities to be discussed upon onboarding.

Requirements:

• Some experience in a professional kitchen preferred
• Basic culinary skills and willingness to learn
• Friendly and team-oriented
• Ability to work in a team environment

How to Apply: Please send your resume and cover letter to [email protected].

• Must need to work on weekends and Public holidays
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

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

Assisting head chef in the daily preparation and handling of food

Ensure all kitchen preparation is according to NEA sop

Taking care of the food inventory , ordering and food cost

Maintain kitchen cleanliness and assist in cleaning up

Must be able to do shifts and weekends

Must work well with other team members

Lead and manage the ktichen in the absence of Head chef

Advantage to have local cuisine experience

We are looking for a Sushi Chef to join our culinary team and prepare delicious plates for our guests.

To be successful in this role, you should have experience with Japanese cuisine and be available to work during our opening hours.

Ultimately, you will help us establish our reputation as one of the best sushi places in the area and increase our clientele.

Sushi Chef responsibilities include:

- Creating a rich sushi menu with various main ingredients and raw fish like salmon, tuna, unagi).

- Preparing all types of sushi, including maki, nigiri and sashimi.

- Selecting fresh fruits and vegetables to make high-quality dishes.

- Add additional flavors to sushi rolls with ginger, rice vinegar,

wasabi and soy sauce, when appropriate.

- Manage food prep activities, like boiling rice.

- Monitor food stock and place orders, as needed.

- Recommend new, modern recipes.

- Maintain hygiene principles in all cooking areas and clean your

space at the end of the shift.

Requirements and Skills:

- Work experience as a Sushi Chef or at an Asian restuarant.

- Good knowledge of various sushi types and sushi-rolling

techniques.

- Ability to work both fast and accurately.

- Team spirit.

- Availability to work during business hours, including weekends and

evenings.

- Flexibility to take on various shifts.

- Certification from a culinary school is a plus.

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

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

Highlights:

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

Job Description:

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

Requirements:

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

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 11 Jan 2025.

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

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Monitor the quality of ingredients and cooked dishes / pastry meet the hotel’s standards.
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
• Assist in training within department and to attend training sessions when requested.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments.
• Participate in serving guests during outside catering events as assigned.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Any other adhoc duties as and when assigned by the Management.

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

Leader in the kitchen must understand simple english.

Taking care of all cooking at the restaurant and good in skill of event planning.

purchase of ingredients in the kitchen and know how to control cost.

duty roster planning for manpower to make sure the order run smoothly.

Active and friendly to built team work.

Roles & Responsibilities:

• Developing new product according to development requests and involve in improvement of existing products.
• Look out for new trends and new products in the market.
• Control Food Cost
• Daily ordering of food and supplies.
• Inventory
• Ensure that food preparation areas are clean and hygienic, meeting company SOP/SOC
• Keep up to date with current promotions and new items in menu.
• Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.
• Assist in keeping food wastage to minimum, through correct product measurements.
• Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen team.
• Always adhere to all company policies and procedures

Requirements:

• Minimum 3 years of experience in managing operations for Chinese cuisine restaurants, with a focus on Hunan or Sichuan cuisine.
• Strong understanding of Chinese culture, dining habits, and customer service expectations.
• Mature and positive attitude
• Possess good initiative and leadership skills
• Able to commit on weekends and public holiday.

Must need to work on weekends and Public holidays

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

Shunsui Group, the 6-time Michelin Plate Singapore awardee, is urgently looking for an experienced Yakitori Chef to be on board.

Job Description

- Managing the charcoal-grilled yakitori preparation.

- Manage inventory of ingredients

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience at relevant Yakitori restaurants.

Job Details

6 days/week working days

Salary: from $4,800 to $5,500, depending on your experience and skills

• Preparation- Oversee central kitchen bakery team- Producation planning and employee scheduling.- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure• Baking - Understanding and following the baking procedure and process• Filing - Can weight correctly and understand the expiration date of each filling• Sanitation – Understand and follow the correct cleaning procedures• Other duties – Any ad-hoc duties as required by the manager such as housekeepingRequirements:• Minimum 3 years experience of bakery culinary• Rotating shift (44 hrs 6 days - Day and night shift )

About Us:

We are a leading restaurant brand from Asia, dedicated to providing high-quality dining experiences that are widely loved by young consumers. With over a decade of success and a strong market presence, we are now expanding internationally, and Singapore is a key milestone in our journey.

Key Responsibilities:

· Work with General Manager to lead and operate the Kitchen crew to achieve operational standards established by the Management.

· Manage Kitchen expenditure and compare against established budget.

· Record and verify all transactions of all material from vendors at outlets.

· Prepare and present monthly expenditure report.

· Ensure that kitchen operate at established Operating Level Program Standards, NEA regulations and Management SOP.

· Constantly review and operation procedures, methods, workflow and introduce improvements to achieve greater efficiency and quality.

· To be able to work at different outlets across Singapore.

· Undertake any additional responsibilities assigned by management.

Requirements:

· Professional Certificate in Culinary or Diploma in Hospitality or F&B Management.

· Food Safety Level 1 Certified and Food Safety Level 3 Certified preferable.

· Minimum of 2 years of experience in the F&B industry in similar capacity.

· Excellent communication and organizational skills, with the ability to coordinate multiple stakeholders effectively.

· Fluency in English and Mandarin, with strong copywriting skills being a plus.

What We Offer:

· Competitive salary and opportunities for career growth.

· A chance to work with an established brand entering a dynamic new market.

· A collaborative, innovative, and fast-paced working environment.

We look forward to having you join us in shaping the future of dining in Singapore!

Omar Shariff is renowned for providing exceptional culinary experiences to our customers. We are currently seeking a skilled executive chef who can uphold our high standards and effectively lead our kitchen team. The ideal candidate will collaborate closely with restaurant management to address any challenges that may arise. We are looking for a culinary professional with a positive attitude, a passion for teamwork, and the ability to thrive in a fast-paced environment. Experience with diverse cuisines is highly desirable, and creativity and attention to detail are key qualities we value in our executive chef.

Executive Chef Requirements:

• Over 8 years of senior-level experience.
• Experience working with a variety of culinary trends and cuisines.
• Possessing extensive expertise in South Indian cuisine.
• Proficient in catering and bulk cooking, ensuring quality, consistency, and efficiency for large-scale food production and events.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent interpersonal and communication skills.
• Ability to meet deadlines.
• Creative flair for menu design.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Key objectives for this role include:

• Delivering outstanding food service to restaurant patrons.
• Supervising and managing a team of line cooks and kitchen staff.
• Developing and managing menus and kitchen inventory based on the restaurant's needs.
• Serving as a liaison between kitchen staff, customers, and restaurant ownership.
• Ensuring compliance with health code standards in the kitchen.

Responsibilities will include:

• Overseeing all kitchen operations to ensure efficiency and quality.
• Recruiting, training, and supervising line cooks and other kitchen personnel.
• Coordinating food orders and deliveries.
• Communicating kitchen requirements to restaurant management.
• Managing inventory levels of ingredients and kitchen supplies.
• Regularly inspecting and maintaining compliance with health code standards.

Skills and qualifications required:

• Previous experience as a chef, preferably in leadership roles.
• Proficiency in preparing authentic South Indian dishes such as dosas, idlis, sambar, rasam, and a variety of curries, showcasing a deep understanding of traditional recipes, spices, and cooking methods.
• Skillfulness in traditional cooking techniques specific to South Indian cuisine, such as tempering spices, grinding masalas, and fermenting batters.
• Ability to curate menus that highlight the diversity of South Indian cuisine while incorporating modern techniques and flavors to appeal to contemporary palates, demonstrating creativity and innovation in dish presentation and flavor profiles.
• Familiarity with sourcing and utilizing key ingredients specific to South Indian cuisine, including fresh coconut, tamarind, curry leaves, and a range of lentils and pulses, ensuring authenticity and quality in every dish.
• Comprehensive knowledge of culinary best practices.
• Ability to thrive in a high-pressure environment.
• Exceptional organizational skills and attention to detail.

Multilingual and Culturally Sensitive:

As our restaurant caters to a diverse clientele, proficiency in multiple languages and a deep appreciation for cultural nuances are essential qualities for the Executive Chef position. The ideal candidate should have a high proficiency in English both oral and verbal. Furthermore, the ability to communicate in a few Indian languages is a welcome. Should be able to communicate effectively with team members, suppliers, and guests from various cultural backgrounds, fostering a welcoming and inclusive dining environment while ensuring clear communication within the kitchen brigade.

• Produce all items relating to the menu to the establishment standards to satisfy customers’ expectations. ·
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef
• Ensure a strict control on food waste and reporting any waste in the correct procedure

Job Requirement

• Must have experience with Spanish cuisine

· Managing the overall kitchen operation of a restaurant.

· Developing and planning menus based on the restaurant's concept and target customers.

· Ordering inventory and purchasing supplies and ingredients.

· Ensuring food quality and presentation are up to the restaurant's standards.

· Training and supervising kitchen staff, including sous chefs, line cooks, and dishwashers.

· Keeping compliance with health and safety regulations and food handling procedures.

· Developing and enforcing kitchen policies and protocols.

· Managing kitchen budget and expenses.

· Collaborating with restaurant management to create and implement marketing strategies.

· Keeping up with industry trends and incorporating new ideas and techniques into the menu and kitchen operation.

The Sous Chef is responsible for supporting the culinary operations of the cafe and ensuring the delivery of high-quality food and exceptional dining experiences to customers. This role involves menu planning, food preparation, and maintaining high standards of cleanliness and food safety. The Sous Chef should have a passion for creating delicious dishes and be knowledgeable about current culinary trends.

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Ability to create and execute creative and appealing menus.
• A team player and able to work in a fast-paced and dynamic environment.
• Positive attitude with a pleasant personality

Company Benefits:

· 5 Days work per week/44 hours weekly

· Incentive: up to $300/Month (based on sales)

· Annual Leave: 8days/year, Up to 14 days

· Child Care Leave: 6 days/y

· Birthday Treat: Set meal for 2 pax $150(2 outlet)

· Sick Leave:14 days/y

· Hospitalisation Leave: 46 days/y

· Compassionate Leave :3 days +$150 white package

· Referral Fee (Up to $3000)

· Medical insurance

· Employee discount of 25%

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

· Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

· Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

· Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

· Accurately measuring meal ingredients for the recipes.

· Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

· Assisting with the unloading of delivered food supplies.

· Assisting supervisor in inventory duties

· Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

· Plating and presenting meal items as per sections required

· To be responsible for completing food preparations for your section

· To ensure minimum kitchen wastage.