Pastry Cook

Working Days: 5 days rostered work week (May be required to work weekends/PH)

Working Hours : 8am to 5:30pm

Location: Buroh Lane [ Shuttle service from Lakeside MRT ]

Salary: up to $2600

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

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 Responsibilities

• Responsible to assist Master Artist to create and design seasonal and festive pastry artistic display in pastry shop, buffets, room amenities and special events
• Hands-on working and coaching the artist team to achieve or exceed expectations
• Responsible for artistic customization 3D cakes for our guests and support in achieving all goals designated by the Executive Chef and Master Artist
• Ensure overall efficiency in 3D cake/showpiece display fabrication and general cleaning of kitchens, equipment and utensils
• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step-by-step preparation
• Work closely with receiving and purchasing on a day-to-day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place
• Uncompromising level of commitment and support to the hygiene manager and executive chef to achieve the highest level of food safety requirement in all kitchens
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Responsible for ensuring daily and weekly cleaning are strictly followed
• Always ensure safe and proper use of equipment and to instruct this to all pastry colleagues
• Report to pastry management any maintenance defects using the correct and proper procedures
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food products. Assist individuals with their job functions and on-the-job training when necessary to ensure optimum service to customers
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position
• Constantly provide feedback to the employees on their job performance creating a work environment which values trust and transparency
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are always maintained, in particular when working in the public areas of the hotel
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures

Job Requirements

Education & Certification
• Vocational School or above
• Culinary Diploma or Certificate

Experience
• 5 years supervision position experience in a 5-star international hotel

Other Prerequisite
• Must have strong pastry artist experience (international preferred) proven organizational skills
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills
• Able to instill safety and sanitation habits
• Willing and able to work shift work
• Have a well-groomed, professional appearance
• People & customer oriented, motivator & self-starter
• Team builder; displays initiative & creativity

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Main Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, and maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

1. Supervising all phases of food production. This includes banquet and cold prep in general, store room.
2. Maintain food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
3. Check daily use records, production charts during peak and off peak period, adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
4. Maintains and supervises good housekeeping, practices in all food producing areas, strictly enforcing “Clean As you Go” policy, also throughout all walk-in-fridges and reach-ins.
5. Check out all work station at beginning and end of the shift. Constantly spot checks food, to ensure foods meet our portion control and quality standards.
6. Assist to schedules and conducts regular monthly employee meeting with all Kitchen employees. Prior to this, will solicit area managers and lead hourly employees for topics to establish an agenda.
7. Actively seeks to develop a back-up person for his own position.
8. Assist in maintaining budgeted food and labour cost in order to produce desired profit.
9. In order to avoid personnel problems, will make extra effort to listen to all employees complaints and immediately communicate to Sous Chef or Executive Sous Chef, and Executive Chef in order to avoid employee turnover and keep morale at highest level possible.
10. Make sure that all employees throughout entire food production area have proper tools in order, sharpened and clean and all stations available. This must include clean utensils, pots, pans and sheet pans. Make sure that utensils are rinsed daily in iodine water, it will retard any kind of bacteria growth and transmission.
11. Responsible in weekly taste panel to ensure quality food being served.
12. Conduct daily 15 minutes training including the 20 basics.
13. Ensure all banquet function are served on time and of quality, need to work long hours when required.
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership.
• Must be able to oversee a kitchen.
• Responsible in daily operation.
• Good interpersonal and communication skills.
• A good team player.
• minimum 5 years experience in similar capacity.

We regret that only shortlisted applicants will be notified.

Basic Function:

Responsible to assist the Outlet Chef in the efficient operation of culinary areas to continually support the kitchen services to the hotel guests and associates.

Duties and Responsibilities:

1. Assist the Outlet Chef in being responsible for the Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel.
2. Maintain the Hotels cuisine concepts and standards for food preparation and presentation.
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
4. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
6. Enforce Marriott’s 43 point Sanitation Checklist by ensuring all Kitchen areas are inspected on a monthly basis.
7. Achieve departmental Budget goals by maintaining efficient cost expenditure.
8. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
9. Ensure the completion & critique of the wage progress report on a weekly basis.
10. To ensure the awareness & enforcement of all Marriott S.O.P.’s.
11. To enforce operational Standards that are reviewed periodically and then updated and improved.
12. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
13. To ensure the efficient scheduling of Associates.
14. Ensure the accurate supervising of the Associates time control and payroll systems by working with Accounting and HRD.
15. To assist the Outlet Chef in supporting Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
16. To implement a departmental daily “15 Minute” training program.
17. To assist in the execution of Culinary Associate reviews, ensuring appraisals in a professional and timely manner.
18. To supervise all aspects of Associate management including hiring and discipline in conjunction with the Outlet Chef.
19. To train subordinate supervisors in effective “coaching and counseling” and the correct process of progressive discipline.
20. To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD.
21. To practice “open door” policy to all Associates.
22. Periodically plan outside Associates activity to promote teamwork.
23. To be responsible for maintaining outlet safety at all times.
24. To be responsible for asset management of all outlet property and facilities.
25. Conduct a preventative maintenance inspection on a monthly basis.
26. Promote positive inter-departmental relations through candid communication and cooperation.
27. Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
28. Perform any reasonable request made of management which is not lift threatening or against the law.
29. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
30. Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.
31. Responsible and to focus yearly culinary balance score card to achieve goal
32. Perform other duties as assigned by supervisor

Job Profile and Qualifications:

1. At least vocational certificate in culinary and with preference of bachelor's degree in culinary field
2. At least 4 years experience in culinary operation and supervision
3. Good in interpersonality and creative skill

We regret that only shortlisted applicants will be notified.

• 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 and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approving and “polishing” dishes before they reach the customer
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkersControlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approving and “polishing” dishes before they reach the customer
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkersControlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approving and “polishing” dishes before they reach the customer
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

About the role

As the Kitchen Lead - Sous Chef, you will play a vital role in leading the kitchen team and ensuring the consistent delivery of high-quality dishes to our valued customers. In this full-time position based in the Central Region, you will be responsible for overseeing daily kitchen operations, training and developing your team, and implementing innovative culinary techniques to enhance our menu offerings.

What you'll be doing

• Manage and oversee all kitchen operations, including food preparation, quality control, and inventory management
• Collaborate with the Founder and co-owners to deliver our restaurant concept & premium quality, while developing new menu items and refine existing recipes
• Train, mentor, and provide feedback to kitchen staff to ensure they deliver exceptional service
• Ensure compliance with food safety regulations and maintain a clean, organised kitchen environment
• Participate in menu planning and cost control initiatives to optimise the profitability of the business
• Foster a positive and productive work culture within the kitchen team

What we're looking for

• Minimum of 2 years' experience as a Sous Chef or equivalent role in a fast-paced, high-volume restaurant or hospitality environment
• Strong culinary skills and expertise in various cooking techniques, with a passion for creating innovative, delicious dishes
• Excellent leadership, communication, and problem-solving skills to effectively manage and motivate the kitchen team
• Thorough understanding of food safety regulations and procedures
• Ability to work in a fast-paced, high-pressure environment and thrive under tight deadlines
• Passion for the hospitality industry and a commitment to delivering exceptional customer experiences

The Sous Chef identifies priorities for each outlet and shift focusing on quality, cleanliness, sanitation, and running a smooth operation. The Sous Chef builds sales and profits, delivering on promises to our team, customers, suppliers, and to the community as well. The Sous Chef manages costs, team, and maintains accountability for achieving success in these areas.

Essential Functions:

Collaborates with the executive chef to direct food preparation.

Helps design the food and drink menu.

Oversees and supervises the kitchen staff.

Assists with menu planning, inventory, and supply management.

Keeps outlets clean and complies with food safety standards.

Monitors and maintains kitchen tools and equipment.

Overall improves kitchen performances.

Train team members by observing, providing feedback, communicating expectations, and following up to increase their performance.

Works all outlets in the Back of House to assist team during peak times and to maintain service and quality standards.

Communicate daily toolbox meeting, shift priorities, and daily productions to all team to ensure they are prepared and set up for success.

Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained.

Set up the kitchen with tools, and materials to ensure the team has the tools needed to prepare food.

Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.

Inspect, count, and perform inventory levels of walk-ins, freezers, prep areas, coolers, and dry storage.

Monitor and evaluate products and services provided by suppliers/ vendors to ensure quality standards.

Assume Chef’s duties in the absence of the Executive Chef.

• 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 customers

Job Description:

Can plan the menu.

Oversee and manage the efficient running and profitability of the kitchen.

Take record of the kitchen store.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Can do all kinds of the western food.

Job Requirements:

At least 8 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Experienced in western's dishes.

Company: Open Sesame Treasure of Health Cafe Pte Ltd

Location: 37 Jalan Pemimpin, Mapex, #01-07, Singapore 577177

Sex: Male

Age: 40nd below

Work Hours: 7am - 3pm / 3pm - 11pm Shift will change weekly

Leave of Absence: 7 days, 14 days with MC

OT pay: 1.5 times

Work Place: Cafe with Kitchen

Requirements: Courteous, Polite, down to earth and hard working. 3 years of work experience in western food required. One month notice before resignation.

Interview will be done at company location

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Monitor food quality and taste to meet and exceed customer expectations.
• Create innovative and appealing menus that cater to diverse customer preferences and dietary requirements.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Chef in a cafe or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Ability to create and execute creative and appealing menus.
• A team player and able to work in a fast-paced and dynamic environment.
• Positive attitude with a pleasant personality

• 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

Step Into the Culinary Spotlight! Chef/Kitchen Assistant Wanted!

✨ Experience the vibrant fusion of tradition and innovation at our Halal Vietnamese Bistro near Bugis/Lavender. ✨

We’re inviting food enthusiasts to join a bustling kitchen where fresh flavors meet creative twists. Whether you're a seasoned pro or a passionate beginner, this role offers the perfect blend of learning, growth, and rewards.

Position: Chef/Kitchen Assistant

Why Join Us?

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 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 | Rachael Lee | EA Reg No.: R2093131

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

We are seeking a talented and passionate Catering Chef specializing in Myanmar cuisine to join our team. The ideal candidate will have experience preparing authentic Myanmar dishes for catering events, ensuring quality, taste, and presentation are exceptional. The role also requires excellent kitchen management skills and the ability to work efficiently under time constraints.

Key Responsibilities:

• Prepare and cook a variety of authentic Myanmar dishes for catering events.

• Design catering menus that meet client preferences and dietary requirements while maintaining authenticity.

• Supervise and coordinate with kitchen staff to ensure smooth food preparation and timely service.

• Maintain high standards of food safety, hygiene, and cleanliness in the kitchen.

• Source and manage the inventory of ingredients required for Myanmar dishes.

• Ensure food quality, taste, and presentation consistently meet expectations.

• Collaborate with the catering team to plan and execute successful events.

Requirements:

• Proven experience as a chef, preferably with expertise in Myanmar cuisine.

• Ability to prepare a wide range of Myanmar dishes authentically and consistently.

• Strong knowledge of food safety and hygiene practices.

• Good organizational and time-management skills.

• Ability to work under pressure and meet deadlines in a fast-paced catering environment.

• Positive attitude and strong team collaboration skills.

• Fluency in English or other applicable languages is an advantage.

Benefits:

• Competitive salary based on experience.

• Opportunities for career growth and development.

• Staff meals provided during shifts.

• Friendly and supportive work environment.

• whatsapp: 85986715
• Chinese Restaurant Chef Assistant
• Job Types: 全职帮厨会炒锅
• Timing/Shifts: 六天工作制

$ 2600/ 月薪

✨VivoCity中餐厅✨

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

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.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Assist with inventory count, quality of ingredients, and place orders when there are shortages
• Guide junior team members demonstrating cooking techniques, and providing guidance on food presentation and plating
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

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

Should your application progress to the next stage, we will be in contact to arrange for an interview.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information