Personal Butler

$5,500 - $8,000
Working location: Holland area
6 days Mon to Sat (8 hours +2 hours break daily)

Responsibilities:

• To liaise with maids, chef, drivers and manage housekeeping at home.
• Other duties as assigned.

Requirements:

• Degree in Hospitality / Hotel management is preferred.
• Prior experience in hotel management/cabin crew/personal butler or service line management will be an advantage.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards
• Determine purchasing specifications and budgetary allotments for all menu items
• Lead and cook by example and provide guidance to your team (Sous Chefs, line cooks)
• Ensure kitchen operations can run smoothly and efficiently in your absence
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success
• Maintain complete knowledge of and compliance with all company policies/service procedures/standards
• Have a working knowledge of company invoice tracking, labour tracking, schedule preparation, food cost management, labour cost management, inventory control and hiring/counselling/termination policies

Job Requirements

• Strong knowledge of various Cuisine
• Hold 5 years experience as an Executive Chef in a restaurant with a similar style of dining, capacity and volume
• Strong financial and computer skills; has experience working with and an understanding of Profit & Loss and budgeting
• Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue’s concept
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed
• Proven ability to direct staff clear and concisely while positively influencing employee behavior and performance
• Maintains openness and willingness to learn new techniques and improve abilities
• Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery)
• Must be able to work night shift or split shift
  Must be able to work extra hours or weekend if needed

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Job Description

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 1-2 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant preferred.

Please send your resume to [email protected]

Job Responsibility

- Cooking and Food Preparation Duties

-Ensure the quality and freshness of all sushi ingredients.

-Maintain a clean and organized sushi station.

-Manage safety and hygiene

Job Requirement

-At Least 3 Years of Kitchen Experience in Japanese Cuisine in Sushi and Hand rolls etc.

-Proven experience in a Chef de Partie role

-Ability to multitask and work efficiently under pressure

-Knowledge of best cooking practices

-Club experence is a plus

- 5 day work week

A chief cook is a food preparation professional who oversees kitchen staff and other employees of a restaurant or food service establishment. These professionals ensure the quality, preparation and service of food meets the employer's standards on a daily basis. Chief Cook can be found in a variety of food service settings such as fine dining, cafeterias, casual dining and fast food establishments.In most food establishments, food and food preparation products are delivered fresh on a daily basis. Chief Cook may select and order food for the food service establishment and receive the deliveries. This involves ensuring the quality of the food received, stocking perishable and non-perishable items, as well as maintaining inventory levels on a daily basis.Chief cook hire, train and supervise food preparation and service staff, prepare budgets related to food services, schedule employees and ensure the establishment operates efficiently and profitably. Chief cook also ensure regulated sanitation and safety standards are followed and comply with local regulations. Sanitation and safety standards include proper food preparation, cleanliness of food areas and employees, as well as ensuring customers are safe from possible illness or infection related to food preparation and service.

Job Description

• Cooks guests' orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant

Job Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• able to work on sat,sunday and public holiday.

Job Description

1. We need following Chief Chef

a. Thai Muslim Seafood.

b. Western Food

c. Chicken Rice

d. South Indian Cuisine

2. Willing to start with Short Notice.

3. Rotating Shift till 3am in the morning from 10am.

4. Responsible for Purchase and store keeping.

5. Responsible for Budgeting.

6. Responsible for Cost Control.

7. Responsible managing Manpower in the department.

8. Responsible for Food Hygiene, Cleanliness and Food Quality.

9. Responsible for all MUIS Halal Requirements Strictly.

Requirements

1. Minimum 5 Years’ Experience in the relevant field.

2. No Strict Basic Education Required.

3. Minimum 2 years’ Experience in HALAL Restaurant Operations.

4. MUIS HALAL training will be an added Advantage.

5. Willing to work Overtime whenever required.

6. We open for all Weekends and Public Holidays.

7. Willing to work with rotating off days.

Jones the Grocer is coming back to Singapore – at Changi Airport (managed by SSP Singapore)! Originally started in 1996 in Australia, Jones the Grocer was a passionate project derived from a desire to run an unconventional grocery store, café and cheese room.

SSP is an award-winning global food and beverage provider in travel locations worldwide. Established in 1996, SSP Singapore manages franchise and company-owned brands such as NamNam, Old Town White Coffee, Jamie’s Deli, O’Learys, etc at Singapore’s only airport- Changi.

Simply put - we make journeys taste better for passengers around the world.

In collaboration, SSP is bringing Jones the Grocer back to Singapore and we’re looking to hire F&B enthusiasts to work at the 2-floor outlet which consists of a dining area, kiosk, merchandise section and bar.

The Role

• Support Head Chef to ensure BOH is run to the specified service leave and KPIs through regular monitoring of operational performance.
• develop, mentor and manage the CDP and the BOH team.
• Assist in the implementation of specials and menu changes according to agreed recipes and standards.
• encouraged to be part of the menu and special recipe development/testing in both practical and creative aspects.
• Understand and assist the Head Chef in the day-to-day operational cost management of the BOH, working towards company targets for the stores.
• Ensure all reports are sent and completed on time to management and reviewed with the Head Chef and their particular team.
• Regular inspection of outlet and relevant equipment to ensure adherence to all government and regulatory requirements in food safety.
• Resourcing and carrying out trials and interviews for potential candidates.
• Work closely with other departments to promote good teamwork and efficient operations.

Profile required

• At least 1-3 years’ solid experience in Restaurants as a CDP or Sous Chef.
• Hospitality or restaurant management qualification preferred
• Strong business acumen, team management and communication skills
• Self-motivated, team player and enjoy working in fast-paced environment
• Problem solver and Customer oriented with a passion for food
• Flexible to working shifts to manage a 24 hour running business
• Essential Knowledge of MS Office and experience with in-house technical systems.

Prepare innovative recipes to delight and whet the appetite of customers, visitors and guests.

Prepare culinary dishes and meals as per orders requested by servers.

Develop new menu items while improvising the existing ones.

Follow recipe and menu specifications.

Maintain the cooking premises clean, neat and tidy.

Monitor and support other cooking staff in preparing culinary dishes and meals.

Adhere to quality in preparing recipes and meals.

Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes.

Teach and train the other cooking staff.

Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• In charge of cooking and preparations of all dishes
• Following kitchen cleanliness and hygiene set standards
• Preparations of food
• To remove any hazards and make safe any defects in the kitchen or equipment
• Training of new kitchen staff
• In charge of food ingredient ordering
• Monitor and maintain the condition of equipment used
• Any other duties that might be assigned from time to time.
• 6 days work week

DUTIES AND RESPONSIBILITIES:

Reporting directly to the Executive Sous Chef, the Sous Chef (Banquet) will monitor the operations and functions of the Banquet kitchen. He/She will be responsible for but not limited to the following culinary operations:

• Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well-trained and skilled to ensure the best preparation.
• Helps the Executive Sous Chef with menu planning, inventory, and management of supplies.
• Assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under supervision of 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.
• Relaying orders to the line cooks and ensuring that the team works together to get all the orders right and get them out promptly.
• Ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc.
• Ensures all cooks have all necessary ingredients, equipment, recipes
• Ensures all food is consistently prepared and presented according to company standards
• Takes on administrative or other necessary tasks as laid out by Executive Chef/ Executive Sous Chef, such as taking and recording inventory, and following up on orders with purveyors
• Aids in maintaining portion sizes, and testing new recipes
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analysing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly menu changes
• Is familiar with the emergency procedures of the hotel.
• Conducts, in coordination with the Executive Sous Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Conducts daily briefing and de-briefing in the absence of the Executive Sous Chef
• Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business.
• Conserves energy and water at all times, without jeopardizing the guest experience and comfort.
• 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 REQUIREMENTS:

• At least 2 Year(s) of Sous Chef experience in a 5-star hotel is required for this position.
• Have a strong working knowledge in specific cuisine (Western, Cantonese)
• Experienced in high volume banquet business environment at a luxury level highly preferred
• Able to work autonomously and has a proactive mindset
• Strong understanding of HACCP
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Only shortlisted candidates will be notified.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way.

Cook 1/2/3 (Western/Modern Asian Cuisine)

The Cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Cook prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

Responsibilities

• Prepare mise en place
• Package food products for takeaway
• Clean utensils and work areas at the start and end of work shift
• Perform day-to-day operations in the kitchen
• Execute daily operational tasks according to staff roster
• Assist in the record of inventory and supplies
• Exercise portion and waste control by correctly using ingredients and equipment to minimise loss and wastage
• Follow crisis response and recovery activities in accordance with business continuity policies
• Adhere to the organisation's personal, food and beverage hygiene standards
• Abide by the organisation's food waste management Standard Operating Procedures (SOPs)
• Comply with the organisation's Workplace Safety and Health (WSH) policies and procedures

Requirements

• Minimum 1 year experience in the culinary field
• Advantageous to have Hotel experience in the luxury sector or Upscale Restaurant
• Kindly note that due to work visa restrictions, this position is open to Singaporeans only.

Join us Now!

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties with discounted meals
• Paid holidays/vacation
• Dental and medical/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene .:
• Make sure that kitchen safety measures are met and that sanitation practices are carried out
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Ability to multi-task and coordinate activities in pressing situations
• Make sure that meal is prepared and served to customers in a timely manner
• Monitor and maintain stock levels so as to place orders for supplies as at when due
• Willing to work on weekends
• Any other duties as and when assigned by Management

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

*key responsibilities include, but are not limited to ( reporting directly to restaurant Executive Chef) .

*Oversees the production of desserts, pastries, sweets, breads, ice creams, toppings and fillings for the entire DHM group of restaurants and also for outside catering.

*He is the expert in creation, execution, presentation of pastries and desserts including monthly/festive menus development.

*Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions.

*Overseeing the entire DHM group of pastry kitchen members such as providing coaching and training.

*Decorating the pastries and desserts and making them attractive.

*Preparing pastries and desserts for monthly/festive seasons including client demonstration.

*Ensuring proper discipline in the entire pastry section under the DHM group including outside catering.

* Maintain a lean and orderly cooking station, expert on health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System.

*Ability to manage time effectively, expert communication skills and high stamina level.

REQUIREMENTS:

*Responsible and take ownership.

*Proven experience as Pastry Chef, baker or relevant role.

*Great attention to detail and creativity.

*Organizing and leadership skills.

* In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.

Send your resume to :[email protected] (only short-listed local/PR candidates will be notified, may contact 97333729 for a career chat)

Key Responsibilities:

1. Culinary Expertise: Demonstrate expert knowledge of Chinese cuisine, including traditional cooking methods, flavors, and ingredients. Execute and supervise the preparation of a variety of Chinese dishes with precision and authenticity. Stay updated on culinary trends and incorporate innovative ideas into menu development.
   
2. Kitchen Management: Assist the Chef in managing and supervising kitchen staff, including training, scheduling, and performance evaluation. Oversee daily kitchen operations, ensuring a clean, organized, and efficient workspace. Collaborate with the Head Chef to create and maintain standard operating procedures for food preparation and presentation.
   
3. Menu Development: Contribute to the creation and refinement of the restaurant's Chinese cuisine menu.
   Work closely with the Chef to develop new dishes, ensuring they align with the restaurant's concept and meet customer preferences. Monitor and manage inventory to ensure freshness and availability of ingredients.
   
4. Quality Control: Maintain high standards of food quality, presentation, and taste. Conduct regular tastings and inspections to ensure consistency in flavor and portion sizes. Address and resolve any kitchen-related issues promptly and efficiently.
   
5. Collaboration: Foster a positive and collaborative work environment within the kitchen team. Coordinate with other kitchen staff to ensure timely preparation and delivery of dishes during peak hours. Communicate effectively with servers, management, and other staff members to enhance overall restaurant operations.
   
6. Adherence to Safety and Hygiene Standards: Ensure compliance with all health and safety regulations, including food handling and sanitation standards. Implement and enforce proper kitchen hygiene practices and procedures.
   

Qualifications:

• Proven experience as a Sous Chef or similar role in a Chinese cuisine restaurant.
• In-depth knowledge of Chinese culinary techniques, ingredients, and regional variations.
• Strong leadership and management skills.
• Excellent communication and interpersonal abilities.
• Creativity and innovation in menu development.

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

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.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Duties and Responsibilities

• Assist in the daily setup and breakdown of the kitchen area.
• Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.
• Coordinate with other kitchen staff and front-of-house teams to ensure smooth service and communication.
• Learn and assist in other areas of the kitchen, including food preparation for other menu items, as directed by the Cafe Lead.
• Contribute to menu ideas and participate in kitchen inventory management.

Requirements

• Passion for food and a keen interest in learning culinary skills.
• Ability to work efficiently and cooperatively in a fast-paced environment.
• Good communication and organizational skills.
• Prior experience in a kitchen or food service setting is a plus but not necessary.

Position summary statement

Reporting to the Executive Chef and/or his designate, the Executive Chef, Japanese cuisine responsibilities include providing leadership in the culinary sector of the hotel and uses perception and creativity to not only maintain, but exceed the existing standards of the hotel.

You will be the visionary leader behind the culinary excellence that defines our dining experience. Your role involves crafting authentic and refined Japanese menus, showcasing mastery in presenting specially sourced ingredients from Japan. If you are a culinary artist with a passion for Japanese gastronomy and the ability to create exquisite dining experiences, we invite you to be the culinary maestro at Keyaki

Key Responsibilities:

• Curate and elevate Japanese menus that align with the restaurant's commitment to authenticity and refinement
• Introduce creative and seasonal offerings, showcasing your culinary expertise
• Lead and inspire the culinary team to maintain the highest standards of excellence in food preparation and presentation
• Foster a collaborative and innovative kitchen environment
• Implement and uphold strict hygiene, safety, and quality standards
• Conduct regular quality checks to ensure consistency in every dish
• Interact with guests to understand preferences and tailor dining experiences to exceed expectations
• Continuously seek feedback for refinement and improvement
• Collaborate with local and international suppliers to source premium and authentic Japanese ingredients
• Ensure a sustainable and quality supply chain
• Comply with Hotel’s SOPs and local regulations
• Responsible for service quality, food quality, cost controls, menu and pricing strategy
• Keep abreast with global and local foodservice industry trends and action plans to incorporate these trends into the business

Requirements:

• Proven experience as an Executive Japanese Chef, in a luxury Hotel / restaurant
• In-depth knowledge of Japanese culinary traditions, ingredients, and techniques
• Creative flair and the ability to introduce innovative elements to traditional dishes
• Strong leadership and team management skills
• If you possess a deep passion for Japanese cuisine and boast a successful history as an Executive Chef, we invite you to share your resume and a cover letter outlining your pertinent experience.

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• 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 the kitchen is secure, clean and safe before going off shift.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Responsibilities:

The incumbent will be responsible for the proper efficiency and profitable functioning of the kitchen department. Assisting the Executive Chef managing and monitoring the kitchen operation. Guiding the Sous Chefs to achieve continuous improvement. He will be responsible for but not limited to the following culinary operations:

• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with the Chef de Cuisine/Specialty Chef in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform the Chef de Cuisine/Specialty Chef immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified).
• Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest’s preferences
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions to the Executive Chef concerning product enhancements / savings / other improvements
• Has a strategic plan to analyze and subsequently reduce food waste
• Monitors the hygiene and maintenance standards in all kitchen areas
• Conducts daily briefing and de-briefing in the absence of the Executive Chef
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business.

Requirements:

• A graduate from a well-known culinary institution is highly desirable
• Minimum of 5-7 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset
• Must have culinary experience in Mediterranean cuisine(French/Italian/Spanish /Moroccan) food
• Preferably with banquet experience
• Prefer Michelin star experience
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Fully aware of HACCP principles
• Have excellent English communication skills both in written and spoken
• Computer literate

Only shortlisted candidates will be notified.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• 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.
• Maintain a close professional working relationship with other members of staff at all times.
• 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.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• 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