We are looking for a passionate, skilled chef to create delicious meals for our customers.

This position is required to collaborate with the kitchen staff to plan our menu and deliver food that meets the highest quality standards.

· 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:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• 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

• 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

• 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

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Job Description

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Controls and directs the food preparation process efficiently and professionally
3. Creates meals using new or current culinary inventions or as the business prescribes
4. Approves and polishes dishes before they are delivered and served to customers
5. Produces quality menu that could change seasonally as the business requires
6. Places equipment, tools or ingredient orders in response to possible detected shortfalls
7. When required, makes arrangements for repairs of cooking equipment
8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
9. Manages kitchen stocks and ensures minimal wastage
10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
14. Calculate the workload and remuneration of kitchen staff
15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
16. Maintains payroll, punctuality and attendance records
17. Follows and strictly implements all food and sanitary rules as well as safety guidelines
18. Encourages coworkers to cooperate and respect one another, motivates team work
19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
24. If and when necessary, keeps recipe files in excellent condition and up-to-date
25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
2. Five (5) to ten (7) years of experience as a chef
3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
5. Proven ability of kitchen management
6. Strong interpersonal and leadership skills
7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
8. Able to grasp business requirements and processes
9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
10. Service oriented, meticulous, attention to detail
11. Good communication skills
12. Team player

OSO Ristorante, a contemporary fine Italian restaurant, established in 2004.

We are looking for passionate individuals to be part of the OSO culinary team as a Trainee Chef / Kitchen Helper

Retirees and/or Reskilling candidates and/or Interns are welcome

Monday to Friday 5.5 Day week.

Lunch: 10am - 2.30pm / Dinner: 5pm - 10.30pm

Saturdays Dinner only: 5 - 10.30pm

Off Day: Saturday Morning Off

Sundays Full Day Off

Meals provided

Main duties and supporting responsibilities:

• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• To assist the Head Cook
• Kitchen operation from food preparation to final production.
• Following instruction and duties assigned by Chef
• Cook a variety of dishes, including appetizers, entrees, and desserts with quality.
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement:

• Passion for food, creative & result-orientated
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Ched Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Job Responsibilities

Kitchen Operation:

• Responsible for the creation, decoration, and presentation of foods.
• Responsible for overall kitchen operations.
• Prepare and cook food.
• Ensure good kitchen hygiene and housekeeping duties.
• Ensure compliance with SFA regulations.
• Attend to all kitchen duties including stock checking and supplies.
• Maintain daily cleaning for all kitchen areas and equipment.
• Manage team schedule
• Lead, train, and manage a team of kitchen crew [when eneded]
• Able to exercise flexibility and adapt readily to changes/situations and think on one’s feet.
• Maintain high standards of food quality and safety.
• Enforcing strict adherence to health and safety standards in kitchen, maintaining a clean and organized workspace.
• Work closely with café supervisor to ensure excellent service.
• Undertake other assignments and/or ad hoc duties as and when required.

Other Requirements:

• Preferred at least 1-3 years working experience in loc Chinese restaurants or kitchen in-charge
• Culinary degree or relevant certification preferred
• Familiarity with food safety and sanitation regulations
• Basic knowledge of food safety and hygiene practices
• Positive work attitude
• Willing to learn
• Be a team player
• Attention to details
• Attendance and punctuality to work is required

Work Location

• North East

Responsibilities

Assist Executive Chef oversee daily activities

Assist Executive chef to create menu recipes

Supervise, motivate and work closely with other in the kitchen

Assist in food order, cost control and inventory level

Cooking and preparation high quality dishes

Direct food preparation process

Train staff and scheduling shifts

Requirement

Knowledge of F& B professional principles and practices

Familiar order and inventory system

Awareness with culinary trends and best cooking practices

Interpersonal communication

Head Chef 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.

Responsibilities

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Prepare a variety of Naan breads and kebabsBe fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment
• Approving and “polishing” dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation,
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance
• Keeping utensils and equipment clean and sanitary
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

• Organizational Skills,
• Verbal Communication,
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Knowledge of International Cuisines,
• Creativity, Interpersonal Skills,
• Culinary Arts Training

Responsibilities

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Prepare a variety of Naan breads and kebabsBe fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment
• Approving and “polishing” dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation,
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance
• Keeping utensils and equipment clean and sanitary
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

• Organizational Skills,
• Verbal Communication,
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Knowledge of International Cuisines,
• Creativity, Interpersonal Skills,
• Culinary Arts Training

Responsibilities

Assist the management to achieve the forecast and meet the company budget

Co-ordinates with agent on marketing promotion so as to maximize the revenue

Oversee smooth operations and ensure cost effectiveness in inventory control management

Implement business strategies to increase profitability of F&B operations

Designing new dishes to fit the menu

Encourage co-operation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen

Managing human resources, including staff hiring, training promotion and termination

Requirements

Working knowledge of F&B profession principles and practices

Human resources management skill

Familiar ordering and inventory system

Awareness with culinary trends and best cooking practices

Good interpersonal communication and presentation

• MNC
• Industry Leader
• Permanent Position
• Proven sales experience in Food/FMCG industry
• Experience within Bakery / Pastry division preferred

Our client, a leading player in the food industry, known for innovation, excellence, and growth. They are looking for motivated professionals at different stages of their careers to join the company. Whether you are an aspiring Sales Executive or an experienced Sales Manager, we have exciting opportunities for you!

RESPONSIBILITIES:

Identify and Develop New Business Opportunities

• Prospect for potential new clients and turn this into increased business.
• Identify and pursue sales leads, pitch products and services to new clients, and maintain a good working relationship with new contacts.

Maintain and Grow Existing Accounts

• Manage and grow existing client relationships, ensuring customer satisfaction and retention.
• Develop strategies to increase sales within the existing customer base.

Sales Planning and Execution

• Develop and execute sales plans to meet or exceed sales targets.
• Prepare and deliver presentations on products and services to potential clients.
• Conduct market research to identify selling possibilities and evaluate customer needs.

REQUIREMENTS:

• Diploma / Bachelor’s degree in Business, Marketing, or a related field is preferred.
• Proven experience as a Sales Manager in the food industry or a related field.
• Strong knowledge of sales principles, methods, and techniques.
• Ability to build and maintain strong relationships with clients.
• Self-motivated with a results-driven approach.
• Proficiency in CRM software and MS Office.

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday, Office Hours
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or reach out to your Friendly Consultant, Florence at WhatsApp 8655 6810 (text message only) for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

A Vietnamese cuisine bistro is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry.

The Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check.

He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 2 years of experience, with proven track record as a vietnamese chef, working in a competitve and fast paced environment.

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

Duties & resposibilities:

• Well experienced in making Pakistani/North Indian Cuisine (Curries, Bbq, Biryani, Pulao, Signature dishes)
• Well experienced in making all kinds of Naan in a Charcoal Tandoor
• Well aware of recipes and marination/preparation of famous Charcoal Bbq (Beef, Lamb, Seafood, Chicken)
• Well experienced in making Chicken/Mutton Karahi and other famous Pakistani Curries
• A good team player
• Responsible to supervise junior kitchen staff and lead them to achieve best results in food preparation and presentation
• Ensure the food quality, taste and the presentation of cooked food before serving.
• Ensure prompt and speedy delivery of the orders
• Plan menu for special occasions and festivals
• Health and safety conscious to maintain a safe and hygienic kitchen environment and operations
• Order Kitchen supplies and check quality of ingredients supplied
• Monitor temperature of Chillers, Freezer and hot holding equipments

New concept Coming coming this January 2025

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Sous chef skills requirements according to in house policies, at leat 5 years of experience

Assisting the chef de cuisine for all the key tasks

Apply for interview

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

• 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 Mexican recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where nece
• Must be able to work on weekends and public holidays.

Japanese Yakitori Restaurant at Outram Road looking for

Yakitori Chef

Min 2 year Japanese yakitori experience preferred.

Job Scope :

- assist the chef in kitchen operations (pref, cooking & presentation etc)

- ordering, receive stock and manage inventory

- ensure cleanliness and hygiene procedure are followed at all times

- work closely with head chef to ensure smooth running of kitchen operations.

- other ad hoc duties as assigned by head chef.

working day : 6 days. split shift

salary will be based on relevant experience

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

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