Job Description & Requirements

Job Description & Requirements

Job Title: Pizza maker needed in the East Coast

Requirement:

• Minimum 3 years experience making pizza
• Able to use electric and wooden oven
• Able to prepare the pizza dough
• Able to finishing the preparation of the pizza
• Very important: cleaniness and hygiene
• Able to collaborate with Head Pizza chef

Executive Chef duties and responsibilities：

• Min. 3 years related working experience in same role.
• Muti-tasking with not calculative attitude
• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed
• Expert knowledge of the restaurant or organization’s cuisine
• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices
• Ability to develop unique recipes
• Current knowledge of trends in the restaurant industry
• In-depth knowledge of federal, state and local food handling regulations
• Comfortable training, directing and supervising kitchen staff
• Exceptional leadership skills, including motivation and goal-setting
• Excellent communication and interpersonal skills
• Time management and organization

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

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for a Sous Chef

As a Sous Chef, we rely on you to:

• Assist] in kitchen operations
• Responsible for the food service operations and ensures food preparation of highestnquality in and giving supervision and support to subordinates.
• Regularly reviews existing menus and cycles with Senior Sous Chef, Executive Chef
• Proposenew items and coordinates menu development
• Supervise and participates in restaurant setups and merchandising products
• Keeps cost within assigned budget to ensure profitability
• Constantly improves quality of food served in all outlets to ensure guestnsatisfaction
• Check on daily sanitation of kitchen equipment according to the regulatory and hotel requirements and standards

We are looking for someone who:

• At least 3 years experience in Chinese cuisine
• A self-starter and team player with excellent communication skills
• Enjoys working in a highly empowered and energetic workplace environment
• Committed to serving food of the highest quality
• Willin to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Possess WSQ Food Safety Level 1 Certification

If you are the right person, what are you waiting for? Click the APPLY button now!

Roles & Responsibilities

WANT A CHEF SPECIALIZE IN CHINESE CUSINE, AT LEAST 5 YEARS EXPRERIENCE IN THIS FIELD.

MUST BE ABLE TO CREATE NEW DISHES REGULARY, CAN PREPARE TRADITIONAL CHINESE FOOD.

ABLE TO LEAD AND WORK WITH PEERS, MUST BE ABLE TO MULTITASK AND WORK LONG HOURS WHEN

REQUIRED. JOB WILL INCLUDE PREPARING /CLEANING OF RAW MATERIAL, SUCH AS SEAFOOD, MEAT ETC FOR

MUST HAVE GOOD SKILL IN STEAMING, BRAISING, DEEP FRYING, AND GOOD CRAVING SKILL.

CLEANING AND WASH MIGHT BE REQUIRED.

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now!

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Role and Responsibilities

1. Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions

2. Assist Chef in planning of food events and promotions

3. Handles the legal aspects of Food Licensing and ensure standard food hygiene maintained

4. Handles and make decisions within guidelines from Management Committee/GM on the daily Food operations

5. Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained

6. Instill Discipline and provide training for Kitchen Staff

7. Attends to members’ complaints and feed backs

8. Ensure sufficient of stocks for sale and requisition of stocks

9. Conduct daily/monthly inventory on stocks and Expiry date

10. Others

· Any other duties/projects as assigned by Supervisor and/or Management

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Role and Responsibilities

1. Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions

2. Assist Executive Chef & Sous Chef in daily operation, organizing & preparing all banquet events.

3. To ensure & maintain high standard of hygiene and cleanliness in all kitchen areas.

4. To ensure daily that all Mise en Place is checked for freshness & quality.

5. All food presentation & cooking method must follow according to standard recipe.

6. To ensure first in/first out system for all Mise en Place.

7. To ensure section Mise en Place is ready for ala carte operation.

8. Always check and clean all equipment.

9. To assist in preparation of Mise en Place for all banquet events and functions order.

10. To upkeep and maintain good personal hygiene at all times.

11. Conduct on the job training on cooking skills, product knowledge, food safety & food hygiene.

12. Assist chef in creating new menu, new ideas & new concept.

13. Conduct food inventory & maintain food cost control.

14. Others:

· Any other duties/projects as assigned by Supervisor and/or Management

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

For an upcoming new cocktail bar live music restaurant.

Roles & Responsibilities

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to experience at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of local and thai fusion food.
• Good in creativity and a keen sense of taste and smell.
• Ability to interact with management, outlets manager and assistant manager, co-workers, members and public to promote a team effort and maintain a positive and professional approach.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor.
• Ensure great presentation by dressing dishes before they are served.
• Keep a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Check quality of ingredients.
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Job Descriptions

• Lead a team and assist a chef
• Prepare and cook a wide range of Japanese dishes with precision and flair.
• Ensure that all dishes are presented to the highest standard and in line with our restaurant's concept.
• Manage kitchen inventory and assist in ordering supplies.
• Work efficiently under pressure in a fast-paced kitchen environment.
• Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.

Job Requirements

• 3 year of Japanese cook experience
• Willing to learn and can-do attitude

Benefits

• Company is well-established in Singapore for long time
• Good Career Progression

Working hours

• 5.5 days, 48 hours

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Sous Chef Job Responsibilities:

· Directs food preparation and collaborates with executive chef.

· Helps in the design of food and drink menu.

· Produces high quality plates, including both design and taste.

· Oversees and supervises kitchen staff.

· Assists with menu planning, inventory, and management of supplies.

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

Sous Chef Job Responsibilities:

· Directs food preparation and collaborates with executive chef.

· Helps in the design of food and drink menu.

· Produces high quality plates, including both design and taste.

· Oversees and supervises kitchen staff.

· Assists with menu planning, inventory, and management of supplies.

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

Sous Chef Job Responsibilities:

· Directs food preparation and collaborates with executive chef.

· Helps in the design of food and drink menu.

· Produces high quality plates, including both design and taste.

· Oversees and supervises kitchen staff.

· Assists with menu planning, inventory, and management of supplies.

1. Job Description:

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements:

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment
• Possess good hygiene and personal grooming standards
• Minimum 3 years of relevant experience

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

Job Highlights

• Attractive salary, benefits package and meal allowance
• 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.

Job Descriptions

• Responsible for food preparation, maintaining the kitchen equipment and utensils at utmost cleanliness and hygiene.
• Prepares and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of each food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure minimum wastage in food preparation and washer duty.
• Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks.
• Clean food preparation area and kitchen equipment to ensure clean safe food handling practices.
• Any other duties as and when being assigned by Head Chef.

Job Requirements

• Compulsory 2 years of Teppanyaki Chef Experience

Working hours

• 6 days a week
• 10am-230pm, 530pm-1000pm.

Company Name: Omakase @ Stevens

Job Title: Sous Chef

JOB RESPONSIBILITIES:

• Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Ensures all food is consistently prepared and presented according to company standards
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analyzing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly menu changes
• Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources.
• Performs other tasks as assigned by Executive Sous Chef

JOB REQUIREMENT:

• At least 2 years of Sous Chef experience in Japanese Cuisine
• Have a strong working knowledge in Japanese Cuisine
• Able to commit split shift, Weekends and Public Holiday
• Able to work independently, handling lunch and dinner operations
• Able to work communicate in Japanese would be an added advantage as dining customer
• Able to work split shift if required

BENEFITS

• Uniform Provided, F&B Discount, Dental, and Medical
• ELearning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9, Must be able to work night shift or split shift

10,Must be able to work extra hours or weekend if needed