We are the China restaurant specializing in traditional chinese cuisine. We are looking for a skill cook to prepare delicious meal according to menu. You will cook dishes that will delight our customers with their taste and timely delivery.

An excellent cook must be able to follow instructions in cooking and delivering well prepared meals. They must be deft in moving around the central kitchen and apt in multitasking. Experience in using various ingredients and cooking techniques is also important.

The goal is to help preserve and enhance our reputation so we can expand our clientele.

Job Descriptions:

1) Set up workstations with all needed ingredients and cooking equipment’s

2) Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

3) Cook food in various utensils or grillers

4) Check food while cooking to stir or turn

5) Ensure great presentation by dressing dishes before they are served

6) Keep a sanitized and orderly environment in the Kitchen

7) Ensure all food and other items are stored properly

8) Check quality of ingredients

9) Monitor stock and place orders when there are shortages

Requirements:

1) Proven experience as cook at least 2 years in the same industry.

2) Experience in using cutting tools, cookware and bakeware

3) Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

4) Ability to follow all sanitation procedures

5) Ability to work in a team

6) Excellent physical condition and stamina

JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area; or
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience as Executive Pastry Chef / Pastry Chef in the hotel industry.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations regulations.
• Assists the Executive Chef with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Monitors and provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

Dimsum Restaurant

Shop Address

5 Kadayanallur Street Singapore 069183

(Beside maxwell food centre)

We welcome you to join us and be part of our success as the following positions:

1. Full Time Dim Sum Chef

From S$ 3,500/month (44 hours/week)

★6 days work per week (1 off day on weekday)

★Probation period 6 months

Benefits for Full Timer:

*Uniform provided

*Staff meal provided

*Staff insurance provided

*Annual leave starts from 7 days/year

*Medical benefits

(Up to 14 days for paid outpatient sick leave and 60 days for paid hospitalisation leave. The 60 days of paid hospitalisation leave includes the 14 days paid outpatient sick leave entitlement.)

*Medical claim (1 receipt $30, up to $300/year)

*Attractive bonus schemes

*Entitled to OT pay (if OT is required)

Please whatsapp us at 9236 8664. We can discuss further.

Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala Hotpot dishes have barbeque skills, able to prepare chinese salad (eg.Liang Ban Chai).
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experiences.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menu and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintance and cleaning schedules for equipment, storage and work .

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committedtothe quality of food served

WHAT’S THE JOB?

Responsible for the daily productions, preparation and presentation of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures

Your day-to-day

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Communicate with team member of hazardous situation and notify supervisors of potiential dangers
• Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Adhere hotel brand standards
• Establish and maintain effective employee working relationships
• Attend and participates in all kitchen briefings and meetings
• Attend and participate in training sessions as scheduled
• Communicate politely and display courtesy to guests and internal customers

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills
• Oral and written fluency in English
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Able to multi-tasks and ability to handle stressful situations
• Proficient in Excel and Microsoft word (optional)
• Look smart – wear your uniform with pride

Be a part of the culinary team for an all-American craft burger restaurant with potential to expansion to higher position with a bar & grill concept in development. Responsibilties include daily food preparation, cooking, ordering supplies, cleaning and overall maintenance supervision of the kitchen procedures.

Must have a minimum 1-2 years kitchen experience, food safety & hygiene certificate, ability to work and collaborate with the team in a positive environment as well as work indepently, good organization and problem solving skills.

If you are interested in growing your career with an upcoming brand, then this is the right environment to learn & fine tune your culinary skills, and the high potential of progressing into a full service bar & grill concept in the near future.

Job Highlights

• Attractive salary, benefits package and meal allowance
• Monthly incentive
• Annual variable bonus
• A highly motivated team
• 5.5 day workweek
• Easy access via MRT ( 5 min walking distant to Cityhall or Bugis)

Job Description

• Prepares all raw cooking materials and other required products.
• Prepares thorough mis-en-place as featured for the menu.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Leading Cook.
• Ensures that all hygiene standards are observed when preparing the food materials.
• To follow and enforce food hygiene at all times.
• Maintain personal grooming and hygiene standards.

Please whatsapp CV to 97333605

Location : Funan Mall

Key Responsibilities

1. Menu Development:Design and create authentic Burmese and Thai dishes that showcase traditional flavors with a modern twist.
   Collaborate with the management to curate seasonal menus and special offerings.
   
2. Food Preparation and Cooking:Ensure all dishes are prepared to the highest standards of taste, quality, and presentation.
   Maintain consistency in flavor profiles across all menu items.
   
3. Kitchen Operations:Oversee the kitchen team to ensure smooth day-to-day operations.
   Monitor food stock and ingredients to minimize waste and ensure efficiency.
   Ensure compliance with hygiene, health, and safety standards.
   
4. Training and Development:Train kitchen staff in the preparation and presentation of Burmese and Thai cuisine.
   Share knowledge about authentic cooking techniques and ingredients.
   
5. Customer Engagement:Occasionally interact with diners to share the stories and inspirations behind the dishes.
   Take feedback to continually improve the menu and dining experience.
   

Requirements

• Proven experience as a chef specializing in Burmese and Thai cuisine.
• Strong knowledge of traditional spices, techniques, and presentation styles for both cuisines.
• Ability to work in a high-paced environment while maintaining quality.
• Leadership skills to manage and train kitchen staff.
• Creativity in designing dishes that appeal to diverse palates.
• Knowledge of food safety and sanitation standards.

Job Description & Requirements

• Setting up the kitchen prior to a restaurant’s opening

• Preparing a particular kitchen station by bringing all food containers to that point in the line

• Cooking a specific portion of each plated meal

• Assisting with marinating, cutting and precooking foods

• Cleaning the kitchen before the restaurant closes

• Cleaning and sanitising their area with warm water and soap

• Wrapping unused items and storing them in proper areas at the end of a shift

• Plating food creatively and maximising customer enjoyment

GYUKATSU KYOTO KATSUGYU IS HIRING!

Summary and Benefits

• Salary: $3,000 - $3,500 (Depending on experience)
• Location: Raffles City Shopping Centre
• 5 days, 44 hours per week
• Sign-on bonus (T&C applies)
• Staff Discount
• Staff incentive program

ROLE & RESPONSIBILITIES

• Assist Executive Chef / Head Chef in the smooth running of the daily operations of the kitchen.
• Conducting stock-take of inventory.
• Ordering ingredients (Large quantities of selected ingredients must first be discussed with the Executive Chef / Head Chef).
• Ensuring stock is rotated, labelled, and stored in compliance with health regulations.
• Ensuring sufficiency of mis-en-place and delegate work to staff.
• Check daily menus and reservation / events lists to determine quantity of food items to be prepared.
• Ensuring kitchen equipment is kept in a safe, clean and fully functional condition.
• Assist in the preparation of ingredients, stocks, and soups for lunch and dinner.
• Discuss new menus or specials with Executive Chef / Head Chef and communicate new information to staff.
• Assist Executive Chef / Head Chef in the smooth running of the kitchen’s daily operations for a specific Station.
• Calling for orders.
• Preparing lunch and dinner dishes.
• Ensuring that food is served within stipulated time and is still warm when it is served to guests.
• Ensure the consistency of the quality of food prepared by staff.
• Ensure that food is prepared to the highest standards within the company guidelines.
• Ensure food planning and hygiene is adhered to by staff.
• Monitor quality of food leaving the kitchen to ensure maximum guest satisfaction.
• Assist to clean the kitchen after dinner.
• Ensuring general cleanliness of the kitchen.

REQUIREMENTS

• At least 1-3 years of relevant experience in the F&B industry.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period
• would be preferred.
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays.

**We regret to inform that only shortlisted candidates will be notified. **

Please click on APPLY button or send your resume directly to [email protected] with your availability date and expected salary.

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.

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• 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

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.

Restaurant cum pub in Dempsey Area seeking Sous Chef

Key Responsibilities

• Work with the Head Cook to plan, coordinate and carry out the preparation of all orders
• Ensure dishes are well cooked and presented according to company's requirements and hygiene standards
• Work with team members in planning and developing the restaurant menu
• Understand current trend and develop new items periodically
• Ensure cooking area is organised and clean with utensils and applicances kept in hygienic conditions
• Assist in monitoring and maintaining kitchen inventory

Requirements

• Minimum 4-6 years working experience in relevant field
• Experiences in Chinese cuisine will be an advantage
• Willing to work in kitchen with small team size
• Start work in January 2025

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committed to the quality of food served

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Must have experience to prepare all the bellow receipes

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)

Sea Foods:

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

Chinees:

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)

Tandoori:

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

Salads:

All Types of Salads

Responsibilities

• Prepare ingredients for cooking, including washing, peeling, cutting, and measuring
• Assist in cooking and assembling dishes according to the menu and recipes.
• Maintain cleanliness and organization of the kitchen workstations, equipment, and utensils
• Adhering to proper food handling and safety procedures
• Follow proper food handling and safety procedures to prevent food contamination
• Assisting in inventory management by keeping track of stock levels to prevent shortage
• Building a smooth working relationship with other culinary team members to ensure timely and efficient food preparation
• Collaborating closely with front of house team to ensure accurate order fulfilment and a smooth operational flow
• Upholding high standards of food quality and presentation
• Any other duties as assigned

Requirements

• Prior experience working in a pre-opening team would be advantageous
• Basic knowledge of food preparation techniques and cooking methods
• Ability to work in a fast-paced environment and adapt to changing priorities
• Strong attention to detail and a dedication to maintaining high standards of cleanliness and sanitation
• Excellent communication and teamwork skills
• Willingness to learn and take on new responsibilities as needed
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

About the Role:

Are you a skilled and passionate culinary professional with a flair for creating exceptional dishes? We are looking for a Chef de Partie to join our kitchen team and take charge of a specific section, ensuring the preparation and presentation of high-quality food. In this role, you will work closely with the Head Chef and other team members to execute a seamless kitchen operation, from prepping ingredients to overseeing cooking techniques. You’ll be responsible for maintaining the highest standards of food hygiene and safety, while also mentoring junior chefs to support their development. If you have a keen eye for detail, thrive in a fast-paced kitchen, and are eager to contribute to an outstanding dining experience, this is the role for you!

Job Summary:

As a Chef de Partie, you will play a key role in our kitchen team, overseeing the preparation and presentation of dishes within your designated section. You will be responsible for ensuring the timely and efficient delivery of high-quality food, managing kitchen staff, and maintaining a clean and organized work environment. You will collaborate with the Head Chef and other team members to create a seamless kitchen operation, upholding the highest standards of food safety and hygiene. The ideal candidate will have strong culinary skills, attention to detail, and the ability to work well under pressure in a fast-paced kitchen environment.

Key Responsibilities:

1. Food Preparation: Manage the preparation, production, and presentation of food within your kitchen, following the direction of the Head Chef and ensuring all dishes meet company standards and safety regulations.
2. Food Serving: Ensure the proper control of raw materials and portion sizes, maintaining consistency and quality while adhering to company guidelines. Serve all food at the correct temperatures and ensure it is delivered on time and at the correct temperatures.
3. Ordering Supplies: Assist the Head Chef in ordering supplies as needed, ensuring stock levels meet operational requirements and company standards. Take the responsibility for ordering and receiving supplies, ensuring proper stock management and organization.
4. Organized Workplace: Maintain a clean and organized work area at all times, adhering to routine cleaning schedules and ensuring compliance with the food safety regulations.
5. Performance Standards: Uphold high standards of personal performance, hygiene, appearance, and cleanliness to maintain a professional environment in the kitchen.

Join Our Team and Enjoy Fantastic Benefits!

JOB RESPONSIBILITY

• Report directly to the Sous Chef to assist closely in executing daily roles & responsibilities.
• Inspect the cleanliness & working conditions of all tools, equipment & supplies to comply with standards
• Collate & compile daily ingredient and order lists for Sous Chef
• Ensure all stations are adequately stocked with mise en place, tools, equipment & supplies before the start of all services
• Able to cover any stations vacated by fellow colleagues on AL, Off-In-Lieu, or Medical Leave

REQUIREMENTS

• Good communications skills - possessing a high level of empathy and good listening skills
• Able to multi-task in a fast-paced and demanding environment
• Good understanding of health, safety, and food hygiene practices
• Willingness to teach and share professional knowledge
• Trustworthy & maintain a high level of discipline & punctuality
• Pro-active & problem solver

JOIN OUR EVER-GROWING FAMILY TODAY!

• Career progression across various concepts

We are a new upcoming Chinese themed bar on 2024 January, and we're currently looking for cook or kitchen assistant. As this is a new establish company, there is not much rules and regulations, or so called terms.

Your job scope will be

• Preparing and cooking in the kitchen
• Daily stock take and ordering
• Ensuring the kitchen environment is clean
• Adhere to SFA rules and regulations
• Any Ad-hoc duties assigned by superior

So the benefits here will be

• Young boss with young mindset - yes I did work with others before thus I wanted everyone to be paid fair and comfortable.
• You can suggest your idea to me anytime and I will take into consideration, you might get paid extra or even promote if you bring value to the company
• I don't need any qualification on your side as long as you are able hold the wok and make a decent fried rice.

Long story short, we are looking for a cook who at least know how to fried rice. No need to provide a formal resume, as long as you can impress me in the interview session. Throw in your application now!

• Lead kitchen staff by setting goals and providing direction
• Plan menus, create and test recipes, and estimate food requirements
• Ensure that all health and safety regulations are met
• Order ingredients and supplies as needed
• Control food and labor costs
• Train and supervise kitchen staff
• Assess staff performance and provide coaching and guidance
• Develop and implement quality control programs

Location: The Upper House Grill and Bar (Funan Mall)

Key Responsibilities

1. Assist in Menu Development:Collaborate with the Head Chef to develop authentic and innovative Thai and Burmese dishes.
   Contribute ideas for seasonal menus and special promotions.
   
2. Support Kitchen Operations:Supervise kitchen staff to ensure efficient workflow and quality output.
   Assist in managing food inventory, ensuring the availability of fresh ingredients.
   Oversee the preparation and cooking of menu items, maintaining consistency and presentation standards.
   
3. Quality Control:Ensure all dishes meet the restaurant\u2019s high standards for taste, quality, and presentation.
   Monitor food preparation processes to comply with health and safety regulations.
   
4. Training and Leadership:Train and mentor junior kitchen staff in Thai and Burmese culinary techniques.
   Step in to lead the kitchen team during the Head Chef\u2019s absence.
   
5. Innovation and Creativity:Experiment with new recipes and techniques to enhance the menu.
   Stay updated on culinary trends in Thai and Burmese cuisine to incorporate modern elements.
   
6. Customer Satisfaction:Work closely with the Head Chef and management to address customer feedback and improve the dining experience.
   

Requirements

• Proven experience in Thai and Burmese cuisine, with a minimum of 1 year in a professional kitchen.
• Strong understanding of traditional spices, ingredients, and cooking methods for both cuisines.
• Ability to work under pressure in a fast-paced environment.
• Leadership skills to manage and motivate kitchen staff effectively.
• Knowledge of food safety and sanitation standards.