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

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Are you passionate about crafting exquisite dishes and leading a dynamic kitchen team. We are looking for a Senior Chef to bring creativity, expertise, and leadership to our esteemed restaurant.

What We Offer:

• Competitive salary ranging from SGD 6,000 to 9,000
• Opportunities for career growth
• A supportive and innovative work environment
• State-of-the-art kitchen facilities

Key Responsibilities:

• Lead and manage the kitchen team in daily operations
• Design and innovate menus to delight our customers
• Ensure food quality and presentation meet top-tier standards
• Maintain food safety and hygiene protocols
• Train and mentor junior chefs and kitchen staff

Requirements:

• Proven experience as a Senior Chef or in a similar role
• Expertise in diverse culinary techniques and cuisines
• Strong leadership and communication skills
• Ability to thrive under pressure and in a fast-paced environment
• A passion for culinary excellence

Job Descriptions:

• Assist the Executive Chef in managing the kitchen's daily operations, including supervising kitchen staff, ensuring smooth workflow, and maintaining high culinary standards.
• Oversee the preparation and cooking of high-quality dishes while adhering to the menu and recipe specifications.
• Ensure kitchen staff is properly trained and follows safety, sanitation, and hygiene guidelines.
• Monitor inventory levels, order supplies, and maintain efficient stock control to minimize waste.
• Collaborate with the kitchen team to create new dishes and seasonal menus in line with the restaurant’s concept and guest preferences.
• Assist in menu planning, costing, and portion control.
• Maintain cleanliness and organization in all kitchen areas and equipment.
• Handle food-related customer complaints and resolve issues efficiently and professionally.
• Manage kitchen shifts and work schedules, ensuring proper staffing during peak hours.
• Maintain high standards of food quality, presentation, and consistency.
• Assist with kitchen administration, including maintaining food safety and hygiene records.

Requirements:

• Proven experience as a Sous Chef or in a similar role in a high-volume kitchen environment.
• A strong passion for food and cooking, with a keen eye for detail and creativity.
• Exceptional leadership and communication skills, with the ability to motivate and lead a team.
• In-depth knowledge of food safety and hygiene standards.
• Ability to work under pressure, manage multiple tasks, and meet deadlines.
• Strong organizational skills and attention to detail.
• Culinary diploma or equivalent is preferred.
• Proficiency in food preparation, cooking techniques, and plating.
• Flexibility to work shifts, including weekends and public holidays.

Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

Job brief

We are looking for a Sushi Chef to join our culinary team.

Sushi Chef responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to work during our opening hours.

Responsibilities

• Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi).
• Prepare all types of sushi, including maki, nigiri and sashimi.
• Manage food prep activities, like cooking rice.
• Prepare appetizers and salads that are close to the philosophy of Japanese cuisine.
• Monitor food stock and place orders, as needed.
• Recommend new, modern recipes, like sushi burgers.
• Maintain hygiene principles in all cooking areas and clean your space at the end of the production.

Requirements and skills

• Work experience as a Sushi Chef or at an Asian restaurant.
• Good knowledge of various sushi types and sushi-rolling techniques.
• Ability to work both fast and accurately.
• Team spirit.
• Availability of working during operation hours, including weekends and evenings.
• Flexibility to take on various shifts.
• Certification from a culinary school is a plus.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

• 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 )

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

Chef Responsibilities:

• Must have experience with Sichuan Cuisine, Northeastern Cuisine, Hunan Cuisine.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• 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.

Chef Requirements:

• Past experience as a working chef.
• Agreeable with weekend work shifts and public holidays replaced off-in-lieu.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• 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.

· 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.

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

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Cook

Job Specifications:

· Prepares and serve menu items in compliant with menu recipe and standards.

· Prepares workstations and collect all necessary supplies to prepare menu for service

· Proper use of kitchen equipment and utensils

· Opens and closes the workstations correctly with checklists.

Job Requirements:

· Singaporean preferred.

· Able to work on Weekends and Public Holidays.

· 1+ years in a similar role in restaurant/cafe/F&B.

· A detailed eye for cleanliness and presentation.

· Ability to be flexible and adapt to high-pressure situations.

· Passion to provide an outstanding and positive customer experience.

· Outgoing and strong personality, positive attitude and effective communication skills.

· Must be efficient and well organized.

Job Description:

• Prepare high quality Chinese food.

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

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

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

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

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 follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

Description

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

COTU is a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!

Key Responsibilities:

• Oversee the kitchen staff and ensure the smooth running of the kitchen.
• Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
• Supervise the preparation, cooking, and presentation of food.
• Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
• Ensure that all kitchen equipment is clean, maintained, and in good working order.
• Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
• Manage food inventory, control food waste, and order supplies as needed.
• Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
• Work with the head chef to create budgets and manage kitchen costs.
• Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.

Qualifications:

• Demonstrated experience as a chef
• Experience in managing and developing staff in a kitchen environment
• Ability to work in a fast-paced environment
• Excellent communication, leadership, and organization skills
• Ability to work flexible schedules, including weekends and evenings if needed.

Perks:

• Attractive Salary package
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues

Job Description

As a head chef you will be responsible for everything that goes on in your employer's kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

• Oversee the day-to-day operations and ensure efficiency of the kicthen.
• Refine healthy menus for management and staff.
• Ensure kitchen electrical and commercial appliances are monitored and maintained regularly.
• Cleans food preparation areas as determined by law and company policy.
• Remedy any problems or defect.
• Oversee and handle crisis management within the kitchen.
• Maintain kitchen inventory records of all dry and wet rations.
• Select and purchase/order appropriate kitchen appliances, utensils and cutleries.
• Plan orders of ingredients according to identified shortages.
• Ensure proper purchasing/ordering, receiving and food storage stands in the kitchen.

Requirements

• At least 3 years of culinary experience.
• Experience in managing all kitchen operations.
• Good interpersonal and communication skills.

1. In charge of the daily work and ordering for the assigned section.
2. Need to get up early to prepare soup etc.
3. Carry out given recipes and instructions with precision speedy.
4. Ensure strict health and hygiene practices.
5. Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
6. Monitoring food portion and waste to maintain profit margin.
7. Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
8. Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
9. Must be able to work night shift and split shift
10. Must be able to work extra hours if needed
11. Must be able to work extra hours or weekend if needed

As a Chef you will be responsible for:

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

The successful candidate for this role will have:

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

Prepare and cook high quality dishes especially Indian Cuisins and may also assist with prep work. Oversee the day to day running of the kitchen, including managing staff, maintaining inventory,and ensuring the kitchen operates smoothly. and ensure customer satisfaction and adjust orders to meet customers request.