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:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role:

Banquet Chef

The Banquet Chef is responsible for the management of all culinary aspects related to Banquet and Catering events, expertly crafting and presenting a diverse array of international cuisines including Western and Asian (Chinese, Japanese, Indian, and Middle Eastern) while ensuring the highest standards of culinary artistry and innovation; this role involves motivating and mentoring kitchen staff to achieve their professional aspirations and rigorously maintaining food safety and hygiene protocols throughout the entire food handling process, all while collaborating closely with the Executive Chef, Executive Chinese Chef, Executive Pastry Chef, Stewarding, and Sales & Marketing teams to ensure seamless event execution and guest satisfaction.

What you will do:

Lead and Develop: Foster a skilled and dedicated kitchen team by leading by example, promoting a culture of continuous learning, and creating opportunities for team members' personal and professional growth. Take an active role in assessing the needs of your team, providing coaching, training, and career development that align with Four Seasons’ values.

Quality Control: Maintain exceptional standards for all banquet dishes, overseeing taste, temperature, portion size, and presentation to ensure every meal is of the highest quality.

Operations Management: Ensure that the banquet kitchen is organized, efficient, and harmonious, in line with Four Seasons’ philosophy and policies, to achieve productivity goals and high standards of service. Address guest and internal inquiries and complaints with courtesy and efficiency, ensuring all issues are resolved to satisfaction

Warm and Genuine Hospitality: Engage with guests personally, creating memorable and unique dining experiences at each banquet.

Hygiene and Safety: Uphold rigorous standards of food and personal hygiene, ensuring compliance with all health and safety regulations.

Budget Management: Collaborate with the Executive Chef to manage food and labor costs, ensuring financial targets are met without compromising quality. Assist in planning and managing capital expenditure requests, and follow up on purchase orders to ensure smooth operations.

Banquet Setup & Support: Organize banquet set-up, attend briefings and trainings, and support the culinary team from other properties and collaborations.

What you bring:

· Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment

· Minimum of 1 year of current experience as a Banquet Chef or 3 to 5 years as a Banquet Sous Chef in a 5-star luxury hotel or luxury restaurant chain.

· At least 3 years 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.

· Ability to interact effectively with guests, ensuring a memorable dining experience.

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 a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Sous Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

Key Responsibilities:

1. Prepare a wide range of authentic Indian dishes, including both vegetarian and non-vegetarian options

2. Specialize in curry preparation and tandoor cooking techniques

3. Specialize in veg and non-vegetarian Biryani

4. Manage and oversee all kitchen operations, including staff supervision and training

5. Create and update menus, incorporating seasonal ingredients and culinary trends

6. Ensure adherence to food safety and hygiene standards

7. Manage inventory, place orders, and control food costs

8. Collaborate with the restaurant management team to improve overall dining experience

9. Handle multiple tasks in a fast-paced environment

10. Maintain cleanliness and organization in the kitchen

Requirements:

1. 4-5 years of experience as an Indian chef, with at least 2 years in a supervisory role

2. Profound knowledge of Indian cuisine, including regional variations

3. Expertise in vegetarian and non-vegetarian Indian cooking

4. Mastery of tandoor cooking techniques

5. Strong leadership and team management skills

6. Good communication skills in English; knowledge of Hindi or other Indian languages is a plus

7. Ability to work in a fast-paced environment and handle pressure

8. Familiarity with kitchen management software and inventory systems

9. Knowledge of food safety regulations and hygiene standards

10. Flexibility to work evenings, weekends, and holidays as required

We offer:

1. Competitive salary commensurate with experience

2. Opportunities for career growth and skill development

To apply, please submit your resume, references, and a brief cover letter detailing your experience in Indian cuisine and kitchen management.

Saffron Sips is an equal opportunity employer and values diversity in our workplace.

We regret that only shortlisted candidates will be notified.

Job Advertisement: Vegetarian Chef

Position Overview:
We are seeking an experienced and passionate Vegetarian Chef to join our dynamic culinary team at our vegetarian restaurant. As a key member of our kitchen staff, you will be responsible for creating and preparing a diverse menu of vegetarian and vegan dishes that highlight fresh, plant-based ingredients. The ideal candidate will have a strong understanding of vegetarian and vegan cooking techniques, a creative flair for developing new dishes, and a commitment to high-quality, sustainable food practices.

Please note that this position requires working on public holidays and weekends to meet the demands of our restaurant.

Job Responsibilities and Description:

Culinary Expertise:

l Prepare and cook a wide range of vegetarian and vegan dishes using fresh, high-quality ingredients.

l Ensure that all dishes are prepared to meet our restaurant’s culinary standards, focusing on flavor, texture, and presentation.

l Utilize seasonal vegetables, fruits, grains, legumes, and other plant-based ingredients to create innovative, delicious meals.

Menu Development:

l Collaborate with the restaurant management and kitchen team to develop and refine the vegetarian and vegan menu, incorporating customer preferences and dietary trends.

l Offer creative, plant-based alternatives to traditional dishes while maintaining a focus on healthy and flavorful ingredients.

Food Safety and Hygiene:

l Adhere strictly to food safety and sanitation standards to maintain a clean, safe, and organized kitchen environment.

l Monitor inventory levels and minimize waste by using ingredients efficiently while maintaining quality.

Quality Control:

l Consistently ensure that all vegetarian and vegan dishes meet or exceed the restaurant's quality standards in terms of taste, appearance, and overall presentation.

l Implement regular checks to ensure food consistency across all shifts.

Team Collaboration:

l Work closely with other kitchen staff to coordinate food preparation and ensure dishes are served promptly.

l Mentor and train junior kitchen staff in vegetarian and vegan cooking techniques, flavor balancing, and plating.

Customer Satisfaction:

l Respond to customer feedback, ensuring their needs and preferences are met, especially regarding dietary restrictions, food allergies, or specific plant-based requests.

l Occasionally interact with guests to enhance their dining experience, providing insight into our menu and food philosophy.

Work Schedule:

l Be prepared to work on public holidays and weekends, which are peak times for our restaurant.

l Maintain a flexible schedule to accommodate the needs of the business.

Kitchen Management:

l Assist with ordering supplies and managing kitchen inventory to ensure ingredients are always fresh and available.

l Help control food costs and waste while maintaining high standards of kitchen operations.

Qualifications:

l Proven experience as a Vegetarian Chef, Plant-Based Chef, or in a similar role at a vegetarian restaurant.

l Strong knowledge of plant-based cooking techniques, ingredients, and flavor profiles.

l Creative, innovative approach to vegetarian and vegan cuisine, with a passion for sustainable cooking.

l Excellent teamwork and communication skills.

l Ability to work efficiently under pressure in a fast-paced environment.

l Thorough understanding of food safety and hygiene standards.

l Willingness to work flexible hours, including weekends and public holidays.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Roles & Responsibilities

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Staying up-to-date with culinary trends and kitchen processes

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Managing the inventory and ordering stock as needed

· Overseeing the maintenance of kitchen equipment and organising repairs when needed

· Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary

· Developing new dishes and overhauling menus to attract more clientele

· Ensuring that guests receive excellent service and enjoy their culinary experience

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor’s degree in Hotel Management

· Should have a solid 2 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

Responsibility.

1. Establish responsible goals including performance, financial budget, and team goals.
2. To oversee food preparation methods and ensure a consistently high-quality standard of products and compliance to SOP.
3. Supervise kitchen areas and ensure that consistency of product of the highest quality is achieved and maintained in all culinary areas, including adhering to operation deadlines.
4. To monitor progress and ensure timelines are met as planned and intervene to correct any significant deviation.
5. To research, develop, and enhance that product presented to clientele including developing product concepts with market research.
6. To be responsible for enforcing all hygiene / safety rules & regulations in accordance with Halal & ISO 22000.
7. To select the suitable of new / replacement food processing equipment or machines, utensils, and any other hardware.
8. To supervise on-going movement of inventory, from requisition/purchase, and storage, to on-time delivery.
9. To train and guide staff on food preparation, and SOP and adhere to company policy.
10. To review all the transfer records, inventory in the ERP system.
11. Ensure maximum clientele satisfaction, through planning, organizing, and controlling the operation and administration.
12. Any other appropriate duties and responsibilities as assigned by superior or Senior Management.

Job Description & Requirements:

Should have good experience in Parotta & Dosa Making, South Indian Cooking etc.

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Hires and trains new kitchen employees to restaurant and kitchen standards.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Supervises all food preparation and presentation to ensure quality and restaurant standards.

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Requirements:

Bachelor’s degree/Diploma in Hotel Management

Formal Culinary Training,

Previous Restaurant Experience,

Extensive Food and Beverage Knowledge,

Restaurant Industry Knowledge,

Knowledge of Restaurant Regulations,

Ability to Work Under Pressure,

Exceptional Customer-Service Skills

Be part of an amazing team at PAN PACIFIC ORCHARD SINGAPORE to redefine hospitality and grow your hospitality career!

The Demi Chef provides exceptional customer satisfaction through the consistent delivery of top-tier food quality of creating exquisite and visually appealing dishes. He/she is able to manage a specific section of the kitchen and ensure that all culinary operations run smoothly. This includes preparing and cooking high-quality dishes, coordinating with other kitchen staff, and maintaining a clean and organized work area.

Our Expectations:

• Assist in the preparation of ingredients for cooking. Execute cooking tasks as directed by senior chefs. Follow recipes and guidelines for consistency.
• Oversee a specific section or station in the kitchen, such as sauces, grill, or pastry. Ensure that all items on the menu for that station are prepared and presented correctly. Keep the station clean and organized.
• Maintain high standards of food quality, taste, and presentation. Monitor and ensure that food is cooked and served according to established standards.
• Work closely with other kitchen staff and chefs to coordinate the timing of production with other menu items. Communicate effectively within the kitchen team.
• Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished. Minimize wastage by following proper portion control and storage procedures.
• Adhere to all food safety and sanitation guidelines. Keep work areas clean and organized, following the kitchen's cleaning schedule.
• Learn from and assist senior experienced chefs in the kitchen. Stay updated on new techniques and trends.
• Be flexible and able to adapt to changes in the kitchen environment. Assist with various tasks as needed, contributing to the overall efficiency of the kitchen.
• Collaborate with front-of-house staff to address customer inquiries or special requests. Receive and incorporate feedback to improve pastry offerings.
• Keep the assigned section clean, organized, and well-stocked. Adhere to food safety and sanitation standards to maintain a hygienic working environment.
• Communicate effectively with superiors, peers, and subordinates. Provide feedback and suggestions for improvement in kitchen operations.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

If you possess at least 2 years of relevant experience along with a strong customer service focus in a similar capacity within the F&B and Hospitality industry, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Established in 2009, Cheval Group is a dynamic and expanding Food & Beverage and Lifestyle company operating diverse F&B concepts across Singapore. We are committed to providing our customers with unique and enduring experiences.

We are currently seeking a highly motivated and experienced Sous Chef to oversee all kitchen operations at our (non-halal) cafe bistro bar. Responsibilities include, but are not limited to:

Procurement and receiving of food supplies

Food preparation

Maintaining stringent quality standards

Ensuring adherence to safety protocols

Upholding the highest standards of sanitation and cleanliness

This role offers an excellent opportunity to contribute to a thriving and innovative company.

Responsibilities

• Manage daily restaurant operations and food preparation
• Collaborate with the Head Chef in the creation and development of menu items.
• Oversee the ordering and purchasing of kitchen supplies, ensuring adequate stock levels and cost efficiency within the assigned budget to maintain profitability.
• Ensure all operations adhere to food safety and sanitation standards, maintaining a clean and organized kitchen environment.
• Maintain high food quality and service standards.
• Direct and oversee stocktaking procedures.
• Supervise and manage kitchen staff, providing coaching and disciplinary action as required.
• Perform other duties as assigned.

Requirements

• A minimum of three years of experience in a similar role is preferred.
• Demonstrated ability to work effectively as part of a team, coupled with strong work ethics.
• Proactive approach to providing feedback and sharing ideas, with a willingness to learn and an open-minded attitude.
• Patience and a customer-focused approach.
• Salary will be commensurate with qualifications and experience.
• Proficiency in Microsoft Excel.
• Ability to work six days per week.
• Able to start work within a short notice.

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.
• day shift and night shift all need do
• can work at PH

Menu Planning & Development

Design and create innovative menus that align with the restaurant's theme and customer preferences.

Regularly update the menu to reflect seasonal ingredients or culinary trends.

Food Preparation & Quality Control

Ensure all dishes meet the restaurant's quality and presentation standards.

Oversee portion sizes, taste, and consistency.

Kitchen Operations Management

Organize kitchen workflow and station assignments.

Monitor inventory, order supplies, and reduce food wastage.

Maintain proper hygiene and cleanliness according to food safety standards.

Team Leadership & Training

Recruit, train, and mentor kitchen staff (chefs, cooks, and helpers).

Delegate responsibilities effectively and supervise team performance.

Resolve conflicts and maintain a positive team environment.

Budgeting & Cost Control

Manage food costs and minimize waste.

Plan budgets for kitchen expenses and ensure profitability.

Health & Safety Compliance

Enforce food safety regulations and ensure a clean working environment.

Conduct regular safety checks and train staff in safety protocols.

Collaboration with Management

Work closely with restaurant managers or owners to align kitchen operations with business goals.

Handle customer feedback related to food and make necessary adjustments.

Skills Required

Strong culinary expertise and creativity.

Excellent leadership and communication skills.

Organizational and time-management abilities.

Deep understanding of food safety regulations.

Budgeting and cost management knowledge.

Primary Responsibilities:

• Assist the Chef de Partie in daily culinary operations in the kitchen
• Maintain all food preparation and service standards in a hygienic, safe, accident-free environment
• Maintain organization, cleanliness and sanitation of work areas and equipment
• Providing 100% outstanding satisfaction service to customers

Requirements:

• Certificate in Culinary Skills or its equivalent
• Minimum 2 years of culinary experience
• Ability to work independently as well as in a team
• Possess good F&B product knowledge

Job Responsibilities:

• Support and assist the Executive Chef in managing and administering all facets of the kitchen’s operations.
• Support daily business operations.
• Ensure consistent preparation and production of food.
• Prepare and cook assigned dishes for serving according to the menu
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to company’s and government/client regulatory control
• Ensure safe operations of all equipment, and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations (HSE) set by the Club
• Perform any other related duties as assigned by immediate superior
• Follow up on changes in new recipes or work methods pertaining to menus, daily specials and promotional activities Job

Requirements

• Candidate must possess at least a Professional Certificate/NITEC
• At least 2-3 year(s) of working experience in the related field is required for this position.
• Able to learn and adapt swiftly
• Able to work individually and as well as efficiently in a team
• Able to present a positive and professional attitude at all time
• Experienced in Indian cuisine
• Able to commit to working shifts, weekends, the eve of public holidays and public holidays
• 6-day work week

Preparing of ingredients daily

Checking of stocks

Folllow proper SOP on cleaning and food prep

Maintain good food hygiene standards

Basic cooking skills - knife, wok and good knowledge on cooking

Friendly and good service to customer

good teamwork and attitude

be punctual and on time for work - keep a clean and good appearance

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Head chef

manages the day-to-day operations of a kitchen, such as in a restaurant or hotel. They are responsible for menu creation, food quality, and kitchen logistics.

Responsibilities

Menu planning: Create menus and develop recipes

Food quality: Maintain food quality and presentation

Kitchen management: Oversee kitchen staff, purchase ingredients, and manage kitchen logistics

Health and safety: Ensure food hygiene procedures are followed

Financial management: Manage financial KPIs to ensure business success

Team management: Lead, motivate, and develop the kitchen team

Skills

Leadership

Creativity

Communication skills

Knowledge of professional kitchens

Food preparation skills

Understanding of ingredients and flavor

Business skills

Time management

Attention to detail

Knowledge of culinary trends and techniques

Reporting to Director of Food

- Monitor, Train & Manage the Cooks, Junior Cooks, Trainees and kitchen helpers and assign duties & shifts.

- Ensure the food quality, taste and the presentation of cooked food before serving.

- Ensure prompt and speedy delivery of the orders

- Maintain stocks of preliminary basic preparations

- Manage the stocks of raw materials and other kitchen supplies

- Receive stocks and ensure the quality of goods received.

- Receive and store/ stack goods and supplies and ensure to follow the storage temperature guidelines.

- Maintain Freezers, Chillers, Owens and

- Cook, Help & Assist the chefs & cooks as a relief in case of any acute shortage of chefs in that particular department

- Ensure cleanliness of the kitchen, cookware and cooking equipments.

- Manage cooking stations with all necessary supplies.

- Plan menu for special occasions and festivals

- Introduce new dishes in the menu especially Signature Tandoori Dishes

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.

Job Requirement:

• Diploma in Culinary with minimum 2 years of experience in Japanese cuisine.
• Proven experience as Sous Chef.
• Able to perform high-quality work while unsupervised.
• Ability to work in a fast-paced work environment and deliver orders in a timely manner.
• Must have relevant work experience in Japanese Cuisines.

Description

Master Chef for Turkish Cuisine

Requirement

- Expert in Turkish food.

- Able to speak Turkish.

- Creat menus.

- Ordering and buying kitchen supplies.

- Control budgeting.

- Set standards and regulations concerning hygiene and food quality.

- Able to working public holiday and weekend.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customer

Roles & Responsibilities

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Lunch

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

able to do all the kitchen works,assist the chef,assist buying and ordering and general cleaning,

full time works .

Roles & Responsibilities

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• In charge of cooking and preparations of all dishes
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Ensuring of food freshness and expiries
• To remove any hazards and make safe any defects in the kitchen or equipment
• In charge of food ingredient ordering
• Capable to come up with new dishes on a quarterly basis

Job Requirements

• At least 2 years of experience in Sichuan Cuisine
• Able to cook typical Sichuan Cuisine dishes
• Able to commit 6 days of work per week
• Able to communicate in Chinese
• A good team player
• Willingness to listen to feedback for improvement
• Able to work in a fast-paced environment

Job Description:

To prepare food items in any section of the kitchen assigned by the Head Chef, Head Sushi Chef according to standard recipes and

ensuring guest satisfaction consistent with DOMO Standards.

To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff. Your direct efforts should ensure that the DOMO team functions as an unified group.

Requirements:

Operational

1. To ensure that all food products are consistent with recipes.

2. To monitor closely the mis en place requirements for the section.

3. To maintain all mis en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.

4. To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.

5. To work straight or split shifts depending on the needs of the business.

6. To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.

7. To carry out daily checks to ensure storage areas are maintained to a high level of hygiene.

8. To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.

9. To supervise and prepare daily mis en place and ensure that the section are ready for service.

10. To ensure kitchen and food preparation areas are totally clean when left unattended

Employee Handling

1. To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency.

2. To build an efficient team of employees whilst taking an active interest in their welfare, safety and development.

Engineering

1. To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen.

General

1. To report for duty punctually wearing the correct uniform.

2. To always provide a courteous and professional service.

3. To ensure a smooth is always maintained and good communication with all outlet supervisors is maintained.

4. To comply with appropriate legislation.

5. To maintain a high standard of personal appearance and hygiene at all times.

6. To maintain a good rapport and working relationship with staff in outlet of all other departments.

7. To attend all meetings as required by the management.

8. To have a complete understanding of comply with company’s policy relating to Fire, Hygiene, Health and Safety.

9. To be completely conversant with the company’s employee handbook and at all times comply with the regulations.

10. To conduct meetings and briefings as necessary to keep the staff informed and managed efficiently.

Additional Duties

1. To carry out any other reasonable duties and responsibilities as assigned or as considered necessary.

We are seeking a creative and experienced head chef to join our team. As head chef, you will manage the back-of-house. You will run the daily operations of the kitchen, manage the kitchen staff to ensure that the highest quality of food is served to our guests, and ensure that all food and labor cost goals are met.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Head Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process