Fast expanding Indian Gourmet Kathi Kebab Roll chain is looking for outlet captains / outlet group captains to lead expansion.

Key responsibilities for selected outlet / outlets will be to look after all operations, customer service, cashier & POS management, inventory managemnt, scheduling management, food quality management, food preparation, supply management.

Looking for young, dynamic and customer focused people to lead and grow with us. Ideally having prior experience in F&B (front & back of house), fluent in English and having a mindset of service. Fluency in another language (Chinese, Tamil, Bahasa) will be a plus.

Job Description

• Industry/ Organization Type: F&B

• Position Title: Outlet manager & Chef/ Chain Outlet Manager and Chef

• Working Location: 3 alternative locations

• Working Hours: 6 Days a week, 10.30 am-10 pm, Weekly once off

• Salary Package: SG$6800-8200

• Duration: Permanent Role

Key Responsibilities

• Complete responsibility for outlet

• Order collection and POS system management

• Food production as per provided SOP

• Ensuring every SOP is exactly followed by outlet team

• Online order execution as per instruction

• Inventory management

• Cash management and detailed sales reporting

• Event execution, as per demand

• Staff management for outlet

• Maintain all equipment at outlet at top condition

• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.

• Any other ad hoc duties required

Candidate must have

• Complete familiarity with Indian cuisine and spices.

• Graduate degree

• 2-6 years’ experience in an Indian F&B set up

• Willingness to work 6 days a week, 10.30 am-10 pm, with scheduled breaks in the day

• Competence with MS Office

• Competent with budgeting and basic accounting

Job Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

We are looking for a Assistant head chef with the following details:

He must have great influence with the local market.

He must show results in the previous operation with relation to sales. And must prove the results with evidence.

He must be able to lead the Turkish menu and understand Asian culture, to adjust menu accordingly to asian tastebud.

Minimum 2 years experience required

• Able to manage a team of cooks
• Able to create authentic vietnamese cuisine southern and northern
• Able to blend in into company different culinary division to explore and create fusion gastronomy in the land of muit racial singapore.
• Being a vietnamese chef you are require to create new menu and written sop and do training to all outlet staff across inland wide.
• Food safety and good hygiene

We are a restaurant specializing in authentic Japanese cuisine, known for our dedication to excellence, tradition, and innovation. We are seeking a highly skilled, disciplined, and experienced Sous Chef to lead our kitchen team and uphold the highest standards of Japanese culinary arts.

Job Responsibilities:

1. Leadership and Management:

• Assist the Head Chef in overseeing the kitchen operations, including menu development and staff management.

• Supervise and train junior chefs to ensure consistent quality and adherence to Japanese culinary techniques.

2. Culinary Expertise:

• Prepare, cook, and present dishes with precision, adhering to traditional Japanese methods and high-quality standards.

• Innovate new recipes and refine current offerings to keep the menu dynamic and appealing.

3. Inventory and Cost Control:

• Manage kitchen inventory, sourcing premium Japanese ingredients while maintaining cost efficiency.

• Ensure minimal food waste and optimize kitchen operations for profitability.

4. Quality and Hygiene Standards:

• Maintain impeccable cleanliness and hygiene standards in compliance with food safety regulations.

• Consistently monitor the quality of food, ensuring every dish meets customer and company expectations.

5. Work Environment:

• Handle high-pressure situations during peak hours with professionalism and efficiency.

• Foster a collaborative and disciplined work environment.

Requirements:

• Experience: Minimum of 5 years in professional kitchens, with at least 3 years (at least a sous chef position) specializing in Japanese cuisine.

• Skills:

• Expertise in knife handling and Japanese ingredient selection.

• Ability to lead and mentor a team while upholding high culinary standards.

• Strong organizational, time management, and problem-solving skills.

• Advanced knowledge of Japanese techniques such as sushi, sashimi, tempura, and kaiseki.

• Language: Proficiency in English is required; knowledge of Japanese is a plus.

• Availability: Willingness to work flexible hours, including weekends and holidays.

Benefits:

• Competitive salary commensurate with experience.

• Opportunities for growth and advancement.

• Staff meals and uniforms provided.

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: Chef de Partie

Salary: $3200 per month

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:

• Prepare and cook specific sections of the menu with care and precision
• Maintain high standards of food quality and presentation
• Ensure cleanliness and organization of workstations
• Assist with inventory management and ordering supplies
• Support junior kitchen staff along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills
• Ability to work efficiently under pressure
• Friendly and cooperative

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

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Understand all aspects of restaurant service and understand how each role contributes to the overall dining experience
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment
• Be willing to assist colleagues and step in wherever needed to ensure that guests receive the best possible service at all times.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange an interview.

• Singapore Based (Raffles place / Boon Keng)
• 6 days. Mon- Fri 8am- 6.30pm, Sat 10am-10pm
• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Career Progression Opportunities

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

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: Junior Sous Chef

Salary: $3800 per month

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 12 days of leave with an annual increment of 1 day, up to a maximum 18 days
• Meal allowance: $10 per day

Job Scope:

• Assist the Head Chef in managing kitchen operations
• Prepare and cook high-quality dishes with precision
• Ensure food safety and sanitation standards
• Train and supervise kitchen staff
• Contribute to menu development and planning along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills and knowledge of Japanese cuisine
• Leadership and organizational abilities
• Friendly and team-oriented

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

Position: Baker-Chef De Partie

Job Responsibilities:

• Responsible for daily preparation and baking of breads and viennoiseries.
• Ensure all baked goods are of consistent quality and standards by adhering to recipes and SOPs.
• Ensure food hygiene and safety standards are maintained
• Maintain the cleanliness and organization of the work area.
• Monitor and track the inventory level of finished goods, baking ingredients and supplies.
• Perform mise-en-place and minimise food waste.
• Any other ad hoc duties assigned

Job Requirements:

· Minimum 3-4 years of experience working in a bakery.

· Possess passion for baking, a positive attitude and problem-solving skills.

· Detail-oriented and able to multitask.

· A team player and willing to learn and adapt.

Benefits

• 5-day work week

• Performance incentive

• Meal allowance

• Medical benefits

• Staff discount

We are a halal-certified central kitchen specialising in handmade cakes, pastries, breads, etc.

Due to expansion, we are looking for an experienced Head Chef with strong organisational capabilites and management skills, to manage the efficiency of the various production sections.

If you are looking for new challenges, we welcome you to contact us for a friendly chit-chat.

Pls send your resume via whatsapp to: 979-66-111

Salary: $ 2000-3500
Working Days: 5.5 days per week (alternating weekly: Week 1 has 5 days, and Week 2 has 6 days).
Working Timing: 9.5 hours (Monday - Thursday); 10 hours (Friday - Sunday)
Working Location: Parkway Parade, Great World City

Benefits:

•Performance bonus

•New Joiner Incentive

•Transport Allowance

•Manpower Support Allowance

•Flexible Leaves

•Staff Discounts

•Various Incentives

•Staff Claims

Job Scope:
•Maintain hygiene and cleanliness of the Roast section.
•Follow food standards and execute tasks as directed.
•Continuously improve skills and ensure dish quality.
•Handle ingredient prep, storage, and equipment upkeep.
•Support operations, address issues, and manage discipline.

Job requirement:

•1-3 years of relevant experience required

•Hygiene certification required

EA License No.: 96C4864

Reg.No.: R24124620

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 Chef De Partie (In Room Dining) to join our team!

As a Chef De Partie (In Room Dining), we rely on you to:

• Oversee the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Shangri-La Singapore partners with the Employment and Employability Institute (e2i) under the Talent Attraction Programme, to grow the talent pool for the Hospitality industry. Career Switchers are also welcome.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role:

Chef de Partie (Night Chef)

The Night Chef is responsible for the flawless execution of all culinary tasks during the overnight shift. Working independently, the chef ensures timely preparation for the morning shift and breakfast service while managing In-Room Dining orders. This role requires strong collaboration and coordination with the morning team to ensure a seamless handover.

What you will do:

• Manage daily kitchen operations, ensuring efficient station setup and execution for breakfast and overnight service, maintaining the highest culinary standards
• Collaborate on menu development and preparation of guest orders, maintaining consistent quality, portioning, and presentation standards.
• Plan and prepare food items thoughtfully to minimize waste and avoid shortages.
• Communicate effectively with the Sous Chef and front-of-house regarding menu updates or operational challenges.
• Monitor food costs, control waste, and assist in ordering perishables to maintain optimal inventory levels.
• Uphold food safety, hygiene standards, and proper storage practices, including labelling, stock rotation, and temperature monitoring.
• Train, motivate, and supervise kitchen staff, fostering teamwork and adherence to hotel standards.
• Lead by example with an organized, positive, and customer-focused attitude, especially under pressure.
• Operate and maintain kitchen equipment safely and effectively, ensuring cleanliness at all times.

What you bring:

• Minimum of 4 years of related experience in a similar capacity in the related position with Four Seasons or other organizations, preferably with a luxury hospitality brand.
• At least 2 year of experience working in Southeast Asia, particularly in Singapore.
• Excellent knowledge of International culinary techniques, ingredients, and flavour profiles. Knowledge of local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Deep understanding and knowledge of Food and Health Safety regulations and policies.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires the incumbent to be on a permanent overnight shifts basis, including weekends, and holidays.

Benefits:

• Basic salary up to $3800 (Chef) OR $2800 (Service Crew/ Kitchen assistant)

• Basic + Allowances + New Joiner Incentives + Bonus + Variable Benefits

Job Scope:

Chef

• Prepare and roast duck dishes following established recipes and menu standards.

• Ensure the quality, presentation, and hygiene of all food items, including roasted dishes.

• Manage kitchen inventory, ordering supplies as needed for daily operations.

• Maintain a clean, organized, and efficient kitchen environment to meet safety and sanitation standards.

Service Crew

• Take and serve food and beverage orders.

• Ensure quality and cleanliness of food and service.

• Provide professional and courteous customer service.

• Follow procedures, attend training, and assist in daily operations.

Kitchen Helper

• Assist with meal prep by organizing ingredients and tools.

• Clean kitchen areas, equipment, and utensils to maintain hygiene.

• Support chefs with basic tasks like chopping and portioning.

• Monitor stock levels and notify the team when supplies need restocking.

Job Requirements:

• At least one year of relevant working experience.

To Apply, kindly click on the "APPLY NOW" button and job details.

We regret that only shortlisted candidates will be notified.

StaffKing Pte Ltd (20C0358) | Tan Pei Xuan (R24124430)

Helmed by Chef-Owner Emmanuel Stroobant, Saint Pierre is a Two Michelin-starred contemporary French restaurant in Singapore with a history of fine dining excellence since 2000. Underpinning Chef Emmanuel’s signature style of modern French cuisine with an Asian accent is an ongoing pursuit to achieve balance, precision and flavour.

Located at One Fullerton, Singapore, the French fine dining restaurant boasts one of the best views of the city, with a floor-to-ceiling panorama of the Marina Bay waterfront.

We are now looking for a Pastry Chef to join us in our team expansion.

Job Summary:

• Create and prepare high-quality pastries, desserts, and baked goods for fine dining.
• Maintain food safety and hygiene standards in compliance with regulatory guidelines.
• Manage costs and adhere to budgetary constraints while maintaining quality.
• Continuously innovate and improve the offerings to enhance the dining experience and increase sales.

Job Responsibilities:

• Prepare, bake, and decorate a variety of pastries, desserts, and baked goods in large quantities.
• Design and update dessert menus, ensuring they align with dietary requirements and customer preferences.
• Ensure items produced must adhere to standards and quality.
• Ensure food safety, hygiene, and sanitation practices are followed in the kitchen at all times.
• Supervise and train pastry kitchen staff, ensuring consistent quality and presentation standards.
• Monitor inventory and order ingredients as needed, maintaining cost control and minimizing wastage.
• Collaborate with the service and culinary teams to ensure cohesive meal planning and coordination.
• Experiment with new recipes and techniques to continually improve and diversify the dessert offerings on quarterly basis.
• Maintain and operate pastry kitchen equipment efficiently and safely.
• Ensure that production schedules are met to accommodate service times for large-scale events or meal services.
• Provide input on budgeting and menu pricing for pastry and dessert items.
• Achieve high level of customers’ satisfaction with quality of pastries served.

If you are keen to join us, please submit in your application via mycareersfuture.

Job Description

• Industry/ Organization Type: F&B

• Position Title: Outlet manager & Chef/ Chain Outlet Manager and Chef

• Working Location: 3 alternative locations

• Working Hours: 6 Days a week, 10.30 am-10 pm, Weekly once off

• Salary Package: SG$6800-8200

• Duration: Permanent Role

Key Responsibilities

• Complete responsibility for outlet

• Order collection and POS system management

• Food production as per provided SOP

• Ensuring every SOP is exactly followed by outlet team

• Online order execution as per instruction

• Inventory management

• Cash management and detailed sales reporting

• Event execution, as per demand

• Staff management for outlet

• Maintain all equipment at outlet at top condition

• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.

• Any other ad hoc duties required

Candidate must have

• Complete familiarity with Indian cuisine and spices.

• Graduate degree

• 2-6 years’ experience in an Indian F&B set up

• Willingness to work 6 days a week, 10.30 am-10 pm, with scheduled breaks in the day

• Competence with MS Office

• Competent with budgeting and basic accounting

• 6 days. Mon- Fri 8am- 6.30pm at food kiosk, Sat 10am-10pm at restaurant
• Salary: $3000- $3500
• Location: Mon-Fri @CIMB Plaza Food kiosk (Raffles place), Sat @Race course road (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Leong Jia Qi Reg No. : R24124746

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

We are a Michelin-starred Japanese fine dining establishment, and we would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

ATTRACTIVE SALARY & BENEFITS

Location: 313 Somerset, Jurong Point, Woodleigh, Suntec City

Chef/ Kitchen Assistant

• Basic $1,800 + Fixed OT $1,020 + Performance Allowance $180 = $3,000
• 6 days/week
• 10 hours/day
• For Public Holiday, 1.5 overtime pay + $110 allowance

Requirements:

• Candidate with chef experience (chinese food) & zhi-char skillset can earn up to $3,500/month
• No need chef experience for kitchen assistant

Plan, prepares, and cooks food items to ensure the highest quality service and experience for customers

- Keep the kitchen organized and running efficiently

- Ensure proper food handling, sanitation and following food storage procedures

-Able to work in fast -paced environment

- Cook, clean assist other cooks and staffs.

- Menu planing

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Key Areas of Responsibility

• Oversee daily kitchen operations, ensuring efficiency and adherence to quality standards
• Ensuring all produce is purchased within company guidelines and that stock is controlled to the agreed standards maintaining GP margins within agreed budget
• Develop and enforce standard operating procedures for food preparation, cooking, and presentation
• To ensure the kitchen is manned efficiently at all times and that weekly rotas are written according to business needs and that staff are trained in all aspects of each kitchen section ensuring flexibility
• To be responsible for the daily control of the kitchens ensuring that all food is produced and presented to the highest standards at all times
• To ensure that menus are updated regularly keeping in touch with seasonality
• Manage food inventory, including ordering, receiving, and storage of supplies
• Monitor food costs and implement strategies to minimize waste and control expenses
• Develop and manage the kitchen budget, ensuring cost-effective operations
• To constantly keep up to date with current goings on in the industry, i.e. food trends, new restaurant openings etc
• To manage the Kitchen team ensuring appraisals and job chats are conducted regularly and within the Company standards
• To show due diligence and to ensure that the department has outstanding and consistent hygiene practices and that the department adheres to cleaning rotas and standard procedures
• To cater for Private Events in the club as required.
• Helping in any area of the club when circumstances dictate

Role and Responsibilities

Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions

1) Assist Executive Chef in Planning of Food Events and Promotions

2) Contribution of articles for SRC news on Food Events/Promotions.

3) Handle the legal aspects of Food Licensing and ensure standard food hygiene maintained.

4) Handle and make decisions within guidelines from Management Committee/ GM/Secretary on the daily Food operations for Barker Lounge, L1883, Jackpot Bar, Poolside Café & Bar, Food Promotions & Events and Catering of Functions.

5) Attend to members’ complaints and feedbacks

6) Account for the Staff, expenses, food costs and performance of F&B Department.

7) Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained.

8) Instil Discipline and provide training for Kitchen Staff.

9) Survey market on new food items, change menu on intervals and prepares standardised recipes with photos.

10) Ensure sufficient of stocks for sale and requisition of stocks.

11) Conduct daily/monthly inventory on stocks.

12) Ensure food costs are maintained.

13) Any other duties/projects as assigned by Supervisor and/or Management

14) Others:

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Qualifications and Education Requirements

· Diploma/Specialist certification in culinary arts

· 5-8 years of relevant experience with Food and Hygiene Certification

Required Skills

· Ability to provide creative innovative in menu, preparation and presentation in culinary forms

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation

Job Summary:

We seek a skilled and dynamic Head Chef to lead our kitchen team. The Head Chef

will oversee kitchen operations, consistently meeting quality, presentation, and efficiency

standards. This role requires exceptional culinary expertise, leadership

abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

 - Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.

 - Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.

 Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.

 - Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.

 - Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.

 - Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.