Responsibilities:

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
• Support additional tasks as assigned by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC or equivalent culinary certification.
• 1-2 years of relevant experience in Western cuisine.
• Excellent communication and teamwork skills with a strong focus on customer satisfaction.
• Proactive, innovative, and motivated with a passion for Western cooking.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

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.

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Setting up and stocking up the pastry / dessert station with all necessary supplies
• Daily mise en place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards
• Running the pastry/dessert section with the Pastry Chef
• Ensuring items are ordered, received, and stored in proper condition, ensuring proper usage of food with minimal food waste
• All other tasks as delegated

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.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69405 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Responsibilities:

· Able to prepare Omakase Menu.

· Expertly cutting, slicing, and filleting different types of fish.

· 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

· Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.

· Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

· Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine

· Maintaining a clean work environment in order to prevent food contamination.

· Regularly taking inventory of food supplies and other products.

· Communicating with wait staff to ensure that special requests and food allergy considerations are met.

· Any other ad-hoc duties assigned

Job Requirements:

· At least 3 Year(s) of working experience in the related field is required for this position.

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

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:

• 4+ 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.

To assist the Head of Production and to ensure the smooth operation of Central Kitchen.

DUTIES AND RESPONSIBILITIES

• Plan schedule and logistic matters.

• Overlook daily operations and functions.

• Run independently and supervise a small team of cooks under his wing.

• Ensure that kitchen S.O.P. is being observed by the staff.

• Control and maintain food cost and quality.

• Ensure upmost hygiene condition of the central kitchen.

• Conduct training to the staff pertaining to proper handling of equipment and its safety rules.

• Ensure quality check on products from the kitchen.

• Manage the kitchen and maintain its average stock level.

• Perform daily ordering of stocks from supplier and central kitchen.

• Ensure products are despatched to outlet according to established standard of presentation.

• Any other duties assigned by superior.

MAIN QUALIFICATION / EXPERIENCE / SKILL AND ABILITY

• Minimum Secondary 4 qualification

• Bilingual in English and Mandarin / Oral and Written

• Min 3 years of experience in hotel trades and has held Section Head Position

• Must be able to work under pressure.

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend

Introduction:

Nestled in the charming neighborhood of Joo Chiat, our pre-opening tapas Spanish restaurant is set to bring the vibrant flavors and rich culinary traditions of Spain to the heart of Singapore. Alongside a curated selection of drinks, our menu will feature a variety of Spanish cuisines designed to delight and inspire

We are seeking an experienced and passionate Head Chef to lead our kitchen operations. The ideal candidate will excel in menu planning, financial management, effective cost and budgeting to ensure the restaurant profitability and sustainability.

Key Responsibilities:

• Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling
• Develop and execute authentic Spanish-inspired menus that reflects the ethos of the culinary concept
• Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
• Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff
• Analyze and provide strategic business insights on food, labor, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance
• Maintain the highest standards of sanitation and food safety standards in compliance with local regulations

Qualifications:

• A valid Food Hygiene Certificate (Level 1)
• Minimally 3 years of relevant culinary experience and proven track record of managing mid/large-scale casual culinary operations, preferably with Italian cuisine expertise
• Good understanding of culinary financials, including cost control, budgeting and inventory management
• Strong leadership and communication skills with the ability to manage team members, as well as key business stakeholders
• Passion for delivering exceptional dining experiences and dedication to guest satisfaction

Perks:

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Health and Medical Insurance coverage

Individuals who may not fully meet the specified qualifications are still encouraged to apply and may be considered for positions aligned with their skills and experience.

The Role

Sous Chef is the second in command in our Kitchen. He/She will assist the Head Chef in ensuring the smooth and efficient operations of the Kitchen Department in accordance with Head Chef’s specification, guidelines and standard.

He/She works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Sous Chef also mentor, supervise, motivate, develop the Kitchen Team.

The Responsibilities

Kitchen Operations

• Lead and direct the Kitchen operation in the absence of Head Chef.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Ensure that all food prepared and served is consistent according to the standard set by the Head Chef.
• Supervises, control all food preparation and presentation to ensure quality and standards.
• Manage the consistency of quality and quantity of food service.
• Manage food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Assist the Head Chef with menu creation, menu planning, daily specials and food promotions.
• Coordinate with F&B Department on daily activities, functions and special orders.
• Respond to guests’ inquiries, concerns and feedback.

Hygiene Standard

• Oversees all equipment and utensils are clean and in working condition at all times.
• Ensure that the Kitchen is always in a safe working condition.
• Comply with and adhere to sanitation regulation, food safety and hygiene standard.

Inventory

• Oversees and organises kitchen stock and ingredients and ensure the accuracy of inventory.
• Keep cooking stations stocked, especially before and during prime operation hours.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Coordinate with Procurement team on supply ordering.

Control cost

• Estimates food consumption and prepares requisitions, indicating type and quantity of food items.
• Maintaining adequate inventory of food.
• Utilizing food surpluses and portion control.

People Management

• Mentor, coach and provide guidance to junior Kitchen staff including, but not limited, to line cooking, food preparation and dish plating.
• Assist Head Chef in hiring and training new Kitchen employees to Kitchen standards.
• Assist Head Chef in planning and conducting staff training.
• Assist Head Chef in preparing duty roster and annual leave plan for Kitchen personnel.

· Carry out any other duties and responsibilities that may be assigned from time to time by the Head Chef.

The Requirements

• Minimum Diploma in Culinary Arts.
• Minimum 8 years of relevant working experience in hospitality sector is preferred.
• Extensive food and beverage knowledge.
• Familiar with industry best practices.
• Proficiency in Microsoft Office in Excel and Word.
• Work on weekends and public holidays.

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday.

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday

Job Description

• Manage and oversee daily kitchen operations.
• In charge of cooking and preparing of all the dishes.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleanliness and hygiene standard.
• Remove any hazards and ensure safety in kitchen and also check for any defects in the kitchen and equipment.
• To perform ad-hoc duties as assigned by outlet Manager

Job Requirements

• At least 3-5 years of experience in Chinese Cuisine.
• Able to work as a team player.
• Able to commit 6 days of work per week.
• Able to work in a fast paced environment.

Job Description

• Manage and oversee daily kitchen operations.
• In charge of cooking and preparing of all the dishes.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleanliness and hygiene standard.
• Remove any hazards and ensure safety in kitchen and also check for any defects in the kitchen and equipment.
• To perform ad-hoc duties as assigned by outlet Manager

Job Requirements

• At least 3-5 years of experience in Chinese Cuisine.
• Able to work as a team player.
• Able to commit 6 days of work per week.
• Able to work in a fast paced environment.

Location: Remote kitchen environment, frequent relocation possible
Hours: Flexible but may include extended shifts
Salary: Competitive, performance-based

Requirements:

• Minimum 5 years of professional kitchen experience.
• Expertise in at least 12 global cuisines, including rare regional specialties.
• Fluency in 6 languages, including French, Mandarin, and Arabic.
• Proven record of managing high-pressure, resource-limited environments.
• Availability to travel on short notice.

Role Expectations:

• Oversee a dynamic and evolving menu under challenging conditions.
• Adapt quickly to remote and isolated locations.
• Train and manage a team of rotating staff members.
• Meet exceptionally high standards with minimal resources.

Benefits:

• No additional health or travel benefits.
• Limited vacation time; availability expected during holidays.

1.ABLE TO COOK.

2.ENSURE THE EFFICIENT & SMOOTH RUNNING IN THE KITCHEN.

3.MAKE SURE THE FOOD PRESENTING WELL.

4.DAILY FOOD PREPARATION .

5.RESPONSIBLE FOR USING THEIR CULINARY EXPERTISE TO CREATE APPETIZING DISHES FOR DINERS TO ENJOY.

6.FULLY MANAGE IN ALL THE RESOURCES AND DO NOT WASTE.

7POSSIBLE TO CREATE IDEA ON MENU

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• 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.

Requirements

• Prepare and cook meals, including appetizers, entrees, and desserts.
• Experience include mastering various cooking methods like stir-frying, steaming, braising, deep-frying, and simmering.
• Assist in managing kitchen operations, including food storage, inventory, and waste management.
• Maintain high standards of food safety and hygiene in the kitchen.
• Work collaboratively with other kitchen staff to ensure efficient service.
• Willing to standing in long hours, working on weekends.

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 BBQ and Chinese specialty equipment

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

. Must be able to work night shift or split shift

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

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

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

* Able to work night shift

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

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

* Able to work night shift

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

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

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

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

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 27 December 2024.

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

Company Description

Grain Traders is a good food company that believes in nourishing people beyond meals. We serve inspired and consciously-prepared meals ready for enjoyment. The Grain Traders movement is not just about helping people eat well - We believe nourishment comes in many forms. Our team members are an essential part of this movement and we invite you to join us as we grow! If you enjoy working in a fast-paced exciting environment with an exceptional team, this is the place for you!

Job Description

Reporting to the Head Chef and Sous Chef, the Chef de Partie will be responsible for the majority of duties and responsibilities such as kitchen food preparation, and maintaining the highest personal hygiene & kitchen cleanliness standards. You are passionate about the culinary industry and creating memorable experiences for our team members and guests.

Job Highlights

5-day work week - Monday - Friday (Alternate Saturday, Sunday, Public Holiday Off)
Career Advancement Opportunities
Meals provided

Medical

Birthday Benefits

Staff Discount

WHAT'S ON YOUR PLATE:

• Create a warm, welcoming, and positive environment for team members & guests.
• Delivering the highest quality of food and service by maintaining consistency, and accurately following recipes, SOPs, and rules & regulations set by the company.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Recording and discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Communicates with the culinary supervisor and manager to ensure required prep work is completed and if assistance is required.
• Is responsible for culinary food inventory, ensuring proper rotation, labeling of Ingredients, and practices FEFO (First Expiry, First Out) to reduce product waste.
• Adheres to the highest level of food safety & hygiene standards and ensures the cleanliness of chillers, freezers, and kitchen.
• Ensures all equipment is in good and safe working condition and alerts your supervisor or manager when items need repair or replacement.
• Protects the integrity of all recipes and procedures.
• Follow safety procedures and policies to ensure a safe environment.
• Overall team player and ability to work diligently to achieve outstanding service quality.
• Nurtures culinary skills, and trains and supervises junior team members on all recipes.
• Ensures proper food safety and hygiene standards are upheld by team members at all times.

INGREDIENTS YOU WILL BRING TO THE TABLE:

• 3 to 5 years of kitchen experience in a fast-paced kitchen.
• Possess good leadership and management skills.
• Fully understand and embody Yonder’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
• Create an environment that is welcoming, respectful, and filled with positivity for team members and guests.
• A proactive team player that embodies our spirit of entrepreneurship and treats everyone with mutual respect.
• Strong interpersonal and problem-solving abilities.
• Ability to work well under pressure in a fast-paced environment.
• Proactive and willing-to-learn attitude.
• Results-oriented and impeccably organized.

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

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift