responsibilites include:

• Crafting Thai dishes for menu addition/alteration.
• Ensuring high standards of food quality. (Interview with trial will be required)
• Preparation of ingredients and proper storage.
• Maintaining a clean working environment.
• Supervision of kitchen staff.
• Ensure smooth operation during rush hours.

PERMANENT JOBS!

CHEF

SINGAPOREANS/ PRs ONLY

(Salary – $3,200.00 - $4,200.00)

LOCATION

West/Central/East

JOB DESCRIPTION

Join the talented kitchen team and play a pivotal role in creating exceptional culinary experiences. As a member of the kitchen staff, you’ll have the opportunity to showcase your culinary skills, experiment with exciting recipes, and contribute to an environment where creativity and quality come together.

Key Responsibilities:

Masterful Food Preparation: Prepare fresh, high-quality ingredients with precision, ensuring every dish meets our exceptional standards.

Culinary Creativity: Work with the head chef to develop and perfect new menu items, bringing your unique ideas to life in the kitchen.

Efficient Cooking: Cook and plate dishes with consistency and flair, ensuring every guest receives a memorable dining experience.

Kitchen Operations Management: Help maintain an organized, clean, and efficient kitchen environment, contributing to smooth operations and food safety.

Team Collaboration: Work closely with fellow chefs and kitchen staff to deliver a seamless dining experience while honing your skills and learning from the best.

JOB REQUIREMENTS

· Experience in [specific cuisine, if applicable] is preferred.

· Year of Experience: At least 2 years of relevant experience in F&B field

· Required Knowledge/Skill: Culinary skills, communication and interpersonal skills

· Team player with good interpersonal and communication skills

· Possess Food Safety Level 1 certificate

Interested applicants, please email detailed to

SERVICE CONNECTIONS HR CONSULTANCY PTE LTD

Email resume to

[email protected]

OR

[email protected]

Call for more details please call at 6333 0052

Mondays to Fridays

9.00am - 5.00pm

111 North Bridge Road #07-30 Peninsula Plaza Singapore 179098
www.serviceconnections.com.sg

License no: 09C4937 / R11022931

Roles & Responsibilities

• Able to prepare chinese dishes, chinese northen foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

Responsibilities:

· Ensuring that all food is of excellent quality and served in a timely manner.

· Training staff to prepare and cook all the menu items.

· Taking stock of ingredients and equipment, and placing orders to replenish stock.

· Overseeing all kitchen operations.

· Enforcing safety and sanitation standards in the kitchen.

· Keeping up to date with industry trends.

· 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.

· Great leadership and interpersonal skills.

· Ability to run stocktaking and place orders for resupply

· Exemplary work ethic in a high-pressure environment.

· Passion and pride for delighting people with food.

· Able to work on weekend and public holiday

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible
• Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Must work on weekend and public holiday.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Must work on weekend and public holiday.

Job Description & Requirements

• Able to cook chinese cuisine, especially Hainan dishes
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders and others
• Able to work on weekend and public holida
• Able to work for night shift

Chef 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.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

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：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• Able to work longer hours with prolonged period of standing.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Main Duties and Responsibilities

We are seeking an experienced and talented Banquet Sous Chef to join our culinary team. The Banquet Sous Chef will work closely with the Director of Culinary to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Director of Culinary with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• Research and prepare under the supervision of the Executive Chef of any new products for meal-dining or the banquet operation and any new trends happening in this area in order to keep abreast with any changes in the market. Follow ups on the creation of any dishes for new menu cards, buffets, cocktail special events, etc.
• Must ensure sanitation and food standards are achieved.
• The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Diploma or Certification in Culinary Arts or a professional qualification in a similar discipline.
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field (Chinese cuisine) is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Good in Cutting,managing raw material.

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Chef de Partie.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• The incumbent will assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Promote the safe use of the kitchen and its equipment.
• Upkeeping the hygiene standards in the kitchen.
• Ensure all relevant food controls, correct temperatures are logged and the agreed standards of food preparation and presentation are adhered to at all times.
• Attend any training that is required by the company.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites to be changed daily or when necessary. Ensure good personal hygiene.
• Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and inform the Chef de Cuisine or Executive Sous Chef of any relevant shortages.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering when food supplies are running low in stock in store or cold room.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with the restaurant service staff and ensuring all necessary prep work is completed prior to the commencement of service.
• Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required.
• To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after the shift has finished.
• Ensure that recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive chef’s and restaurant standards.
• To provide a clear handover during shift changes
• To report any problems, accidents or kitchen equipment defects to the Executive Chef.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
• Any other tasks as assigned by the Executive Chef.

Job Requirements

• Professional qualification in a related field
• 3 to 5 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong interpersonal, communication and organizational skills.
• Able to work well in a team

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Sous Chef (Arabic Cuisine) to join our team!

As a Sous Chef (Arabic Cuisine), we require you to:

• Support daily menu planning and design
• Ensure a high quality of food & beverage is provided at all times
• Assist in supervising the daily operation of the kitchen
• Maximise profitability for the outlet
• Support the Chef on daily operation

Requirements:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Must have experience working in either a luxury restaurant or a 5* hotel environment
• A self-starter and a teamplayer
• Committed to serving food of the highest quality
• Enjoys being creative with an eye for detail
• Enjoys planning, organising and problem solving
• Communicates and write with fluency in English and local language
• Displays curiosity and takes time to learn and understand new culinary trends
• Enjoys being challenged
• Willing to work shifts

Bonanza of Brands Pte Ltd was founded in 2024. We aim to serve quality food at affordable prices. We are a fast-growing brand and currently expanded to 8 outlets around Singapore. We are looking for candidates with passion in F&B to join our growing team!

• Responsible for daily outlet operations which includes effective scheduling, employee communications and training
• Ensure the highest safety and hygiene standards compliance with regulations
• Create a positive and rewarding customer experience
• Lead and motivate team members to achieve sales targets and customers satisfaction
• Other duties as assigned
• For Management Trainee - Fast track to Outlet Manager in 6 months (depending on performance)
• Wok experience preferred
• Incentives and medical benefits provided
• Multiple work locations available
• 5 days or 6 days per week
• Full Time

We are seeking a Sous Chef to oversee all kitchen operations, including food purchasing, receiving, preparation, and ensuring quality standards, safety protocols, sanitation, and cleanliness.

Responsibilities

• Day-to-day restaurant operations and food preparation
• Collaborate with the head chef in creating and developing menu items
• Oversee ordering and purchasing of kitchen supplies to ensure adequate stock levels and cost efficiency within the assigned budget to ensure profitability
• Ensuring all operations adhere to food safety and sanitation standards, maintaining a clean and organised kitchen environment
• Maintaining food quality and service standards
• Direct and oversee stock-taking
• Oversees and supervises kitchen staff, and to discipline or coaches whenever necessary
• Execute any other duties as assigned

Requirements

• A minimum 3 years of experience in a similar capacity preferred
• Team player and good work ethics
• Knowledgeable, Proactive in sharing feedback, willing to share ideas, Open-minded
• Patience and customer-oriented approach
• Salary commensurate with qualifications and experience
• Computer literacy (in MS Excel)
• Able to work 6 days per week

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

We are a prestigious Michelin-starred Japanese fine dining restaurant, dedicated to delivering exceptional culinary experiences. We are seeking passionate, skilled professionals who share our commitment to excellence and are eager to join our team in creating unforgettable dining moments. Candidates with experience in high-end Japanese cuisine will be given special consideration as we continue to elevate our offerings and service. If you are driven by a passion for fine dining and culinary artistry, we would love to hear from you.

We are a prestigious Michelin-starred Japanese fine dining restaurant, dedicated to delivering exceptional culinary experiences. We are seeking passionate, skilled professionals who share our commitment to excellence and are eager to join our team in creating unforgettable dining moments. Candidates with experience in high-end Japanese cuisine will be given special consideration as we continue to elevate our offerings and service. If you are driven by a passion for fine dining and culinary artistry, we would love to hear from you.

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!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

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
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 8 Feb 2025.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

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

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Job requirment

1. Able to wrap Shanghai DIm sum. Especially know how to warp Xiao long Bao and Pan freid Bun.

2. Must have knowledge of the fomulation, ingredients production from 0.

3. Has knowledge how to operate the dim sum auto pilot production line.

4. Operate the factory such as maintain the factory facilities, purchase ingredients.

5. Has experience to train staff and manage staff.

6. Procient on MS office and financing systems.

7. Diploma and Junior College above.

Our client is an established F&B operator in Singapore, known for managing a diverse collection of multi-concept gastrobars across prominent locations. They are seeking for Sous Chef - Korean/Japanese Cuisines.

Menu Development:

• Suggest and recommend improvements in existing food recipe for top quality satisfaction.
• Be in the trend of new food menu.
• Research and development unique recipes, monthly and seasonally.
• Suggest and present food tasting with the Management Team on new menu.

Staff Management:

• Hire, train and supervise staff.
• Schedule employees schedules.
• Highlight and address staffs disciplinary issues and conflicts.
• Devise strategies and teaching plans to improve all staff skillsets.
• Conduct staffs performance reviews and set performance goals and provide constructive feedback
• Review and recommend new processes to increase productivity and efficiency levels of all staff.

Food Service:

• Implement processes and devise strategies to improve staffs productivity and efficiency levels.
• Train and educate staff on food service.
• Enforcing top of the line food service is executed from all staff.
• Ensure customer service and overall satisfaction.
• Ensure all Chef execute the operations according to the system and processes in place.
• Handles customers complaints and gather feedback to improve processes.

Inventory Management:

• Oversees inventory levels for food and supplies.
• Monitor kitchens inventory control.
• Coordinate and ensure timely deliveries.

Quality Control:

• Maintain high standards for food quality.
• Being hands-on and ensure that all chef is delivering high standards and quality.

Cost control:

• Manage operational costs and expenses.
• Implement cost-saving measures without compromising quality.
• Negotiate with existing suppliers to bring down COGS.
• Optimize food wastage and sustainability.

Hygiene and Facilities Management:

• Ensure the cleanliness and maintenance of the kitchen is at top of the line
• Recommend new processes to improve the overall hygiene of the outlet
• Implement new processes to ensure sanitation standards.
• Schedule regular inspections and maintenance tasks, ensuring that the task are done on time.
• Coordinate repairs and maintenance as needed.

Marketing and Promotions:

• Work with our Creative Marketing Team to devise new promotions.
• Collaborate with the Creative Marketing Team to come up with new contents to attract customers.
• Monitor the effectiveness of promotions and update the data accordingly.
• Ensure that the marketing objectives are always met.

Event Management:

• Plan and execute outlets monthly events and promotions with the Creative Marketing Team.
• Coordinate the logistics and ensure set ups of monthly events is done according to plan
• Coordinate the operations workflows for Kitchen, Bar and Service Crew for private events.

Financial Management:

• Prepare and record food sales report.
• Monitor and analyze food performance report.
• Book-keeping of existing recipes, new recipes, cost & food performance report.
• Contribute to budget planning and financial forecasting.

Communications:

• Be the connecting bridge between all departments, Creative Marketing, Floor Team, Management Team.
• Research and source new suppliers for high-quality ingredients.
• Prompt and swift reply to the Management Team.
• Prompt and swift execution of instructions from the Management Team.

Requirements:

• Diploma in Culinary Arts/degree from a recognized institution, or equivalent practical experience in the kitchen
• At least 4- 6 years of experience in a kitchen or culinary management role, preferably in a high-volume or multi-concept establishment.
• Food safety and hygiene certification (e.g., HACCP, Food Handler's Certification)
• Strong leadership, problem-solving, and organizational skills.
• Attention to detail, creativity, and a passion for food.
• Ability to thrive under pressure and multitask effectively.

Work Hours:

• Monday to Saturday: 10:30 AM to 2:30 PM, 5:00 PM to 1:00 AM.
• Taxi claim reimbursement provided.

Interested candidates, please send your CV to: [email protected] Or Click APPLY

Gemini Personnel Pte Ltd

EA License number: 23s2015| EA Registration number: R24120181