• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Duration of 1 year
• Minimum of 3 years of relevant experience, specifically in supporting Chef Infra components, including Chef Server, Chef Automate, Chef Client, Chef Workstation, and Chef Repo.
• Strong knowledge of Windows and RHEL operating systems to create and support hardening and configuration tasks.
• Proficient in Ruby programming language.
• Familiarity with CI/CD concepts and tools

1. uby Proficiency: Chef is primarily written in Ruby, so a strong understanding of Ruby programming is essential for writing custom resources and recipes.
2. Configuration Management: Knowledge of Chef’s architecture, including concepts like cookbooks, recipes, and nodes, is critical for effectively managing infrastructure.
3. Infrastructure as Code (IaC): Familiarity with IaC principles helps in defining and provisioning infrastructure through code.
4. Version Control Systems: Proficiency in Git or similar tools for managing code changes and collaboration.
5. Scripting Skills: Experience with shell scripting (Bash, PowerShell) for automating tasks outside of Chef.
6. Cloud Platforms: Understanding cloud service providers (AWS, Azure, Google Cloud) and their integration with Chef.
7. APIs and Web Services: Knowledge of how to interact with APIs, as many modern infrastructures leverage APIs for automation.
8. Testing and CI/CD: Familiarity with testing frameworks (like RSpec or Test Kitchen) and continuous integration/continuous deployment (CI/CD) practices to ensure code quality.
9. Linux/Unix Administration: A solid background in system administration, particularly in Linux environments, is beneficial for configuring and managing servers.
10. Networking Basics: Understanding networking concepts to manage configurations effectively across distributed systems.

These skills together equip a Chef softw

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.

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Chef de Partie (work under Pura Brasa Singapore)

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

We are looking for an experience and qualified Head Chef to organise kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Job Highlights:
- 5 Days Work Week
- 14 Days Annual Leave
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Job Description:
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Supervise the preparation of all food
- Ensure any staffing issues are resolved fairly and quickly
- Estimate staff’s workload and compensations
- Ensure wastage is minimised by careful supervision of food preparation methods
- Teach new staff skills they require to perform their roles to the required standard
- Work closely and efficiently with other departments to achieve company’s goals
- Monitoring inventory and purchasing supplies and food from vendors
- Be available for functions as they arise to ensure that the food is prepared and served as required

Job Requirements:

- 3+ years of experience in a back-of-house management position will be an advantage
- Strong attention to detail
- Culinary Diploma or equivalent experience.
- Excellent verbal and written communication in English language
- Ability to remain productive in a high-pressure environment

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Japanese Cake Shop seeks experienced pastry chef.

• Able to decorate using fresh cream, buttercream, fondant, ganache, etc.
• Able to work independently on customised cakes, in a team to push out regular orders.
• Able to create products based on experience or advice from Head Pastry Chef.
• Does not mind baking, making mousse and other products.

Candidates may need to do a short demo to showcase skill level.

6-day-week, 0700-1600 or 1700.

Expected hours: 44 per week

Benefits:

• Employee discount
• Health insurance (foreigners)

• To cook authentic Thai salads, appetisers, curry and desserts
• To assist in other section of Thai cooking if needed
• To ensure that the food is cooked well, following restaurant standards and presentation
• Able to cook authentic Thai food especially authentic Thai salads, appetizers, Thai curry and Thai desserts
• Have worked in Thai Kitchen of Hotels or Restaurants for 10 or more years
• Able to understand and speak Thai
• Able to work split shift

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Supervise food preparation and ensure that all dishes are prepared according to recipes and the instructions of Respective Kitchen in Charge.
• Supervise junior staff and ensure that food is prepared efficiently and accurately.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Provides technical knowledge and skills training to the team.
• Assist in rotating products using stickers and labels to prevent product damage and minimize losses.
• Communicates regularly with other kitchen staff to ensure that kitchen operations run smoothly.
• Manage the schedule for staff shifts in the absence of Respective Kitchen in Charge.
• Responsible for inventory management, including counting and storing food items, ordering, and overseeing delivery of kitchen supplies in the absence of Respective Kitchen in Charge.
• Ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.
• Keep updated with local requirements and sanitation regulations and ensure the team follows it strictly.
• Monitor and maintain the kitchen equipment, reporting any defects to Respective Kitchen in Charge.
• Collaborate with Respective Kitchen in Charge to create kitchen-cleaning schedules and supervise cleaning routines.
• Any other adhoc duties as and when assigned by the Management.

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

UPTOWN is a cafe & vintage consignment store by day, casual elevated restaurant by night.

We serve specialty coffee, contemporary fusion brunch food, while dinner service focuses on quality cocktails & hearty comfort food, with a slight western twist.

We are looking for a passionate Junior Sous Chef to join our team.

Responsibilities include planning and managing food preparation. Assisting the Head Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine. Familiar with sanitation regulations and inventory management.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Provide monthly inventory report to management
• Enforcing safety and sanitation standards in the kitchen
• Receiving feedback and making improvements where necessary

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Great inventory management skills
• An excellent understanding of kitchen operations
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school degree / diploma.
• Experience working in an established restaurant as junior sous-chef.
• Advanced knowledge of the culinary arts
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct Reports to

• Head Chef

Position: Cook / Chef

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide

Salary: Up to $3000

Job Scope

• stir fry rice and noodle dishes
• Maintain and oversee food quality of ready to eat food and ingredients.
• Prepare orders in a timely and orderly manner.
• Setup and preparation of ingredients for your station
• Coordinate tasks and communicate effectively with the kitchen team
• Maintain a clean and safe kitchen
• Any ad hoc task assigned

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

Job Description:

We are looking for a highly motivated and skilled Chef De Partie to join our dynamic culinary team. The ideal candidate will support our Sous Chef/Executive Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position: Chef de Partie

Working days: 5 days’ work week

Location: Tanjong Pagar

Salary: Basic + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

CHEF DE PARTIE

Job Description & Requirements

Responsibilities:

• Manage, lead the junior kitchen staff and assist the management in employment decisions as and when required
• Manage and oversee daily operations of the kitchen
• Contribute to menu items, planning, hygiene, cleaning and assessing staffs progress with senior staff and Executive Chef
• Responsible for supervising and coordinating the activities of kitchen staff
• Ensure new and existing staff follow right training programs as shown by the Executive Chef
• Prepare daily requisition and monthly standing order
• Follow proper Kitchen Standard Operating Procedures
• Ensure high standards of food preparation, quality and consistency

Requirements:

• At least two (2) years of working experience in the related field
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result orientated

* 5-day work week

* with OT pay

Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

A newly established vietnamese cuisine restaurant is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry. The Head/Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check. He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 1 years of experience, with proven track record as a head chef, working in a competitve and fast paced environment. Those with less experience shall be considered for position(s) as chef.

~ Specialize in Vietnamese and Asian cuisines, including traditional dishes.

~Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.

~ Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.

~ Control and direct food preparation process to maintain high standards and consistency.

~ Apply food safety management systems for food service establishments.

~ Conduct food and beverage hygiene audit.

~ Maintain workplace safety and health policies …

~Must have experience in Vietnamese Cuisine

~ Must be able to speak fluent in Vietnamese language as our restaurant mostly are Vietnamese customers.

Any other ad-hoc duties.

As a Commis Chef, you will be responsible for supporting the kitchen team in the preparation and delivery of high-quality culinary offerings. Working under the guidance of senior chefs, you will assist in various kitchen tasks to ensure a seamless and efficient operation.Key responsibilities:Assist in the preparation of ingredients for cooking according to the recipes and guidelines provided.
Measure and assemble ingredients to be used in culinary processes.
Execute basic cooking techniques, such as chopping, grilling, and frying, under the supervision of senior chefs.
Follow established recipes and procedures to ensure consistency in food quality.
Maintain a clean and organized workspace, including the proper storage of food items and kitchen equipment.
Assist in inventory management, stock rotation, and monitoring of supplies.
Ensure compliance with hygiene and safety regulations in food preparation and handling.
Work closely with other kitchen staff to ensure a smooth flow of operations.
Communicate effectively with chefs and other team members to fulfill kitchen requirements.
Learning and Development:Seek opportunities to enhance culinary skills through training and on-the-job learning.
Ample opportunity to R&D, experiment with new dishes and create new menu items.
What you'll need to excel in this role:Previous experience or culinary education/training
Food Hygiene Certificate
Ability to work in a fast-paced environment.
Strong teamwork and communication skills.
Willingness to learn and take direction from senior chefs.
Creative and passionate in delivering quality dishes
For interested applicants, please send in your resume via whatsapp to 97506354 together with your name and the position you are applying for.

2. SKILLS
RecipesAlways PunctualIngredientsFood SafetyCookingFood QualityInventorySanitationProcurementInventory ManagementComplianceCommunication SkillsExcelCulinary SkillsHospitality

3. KEY INFORMATION
Job Post Duration30 Calendar DaysNumber of Vacancies3Job FunctionF&BPosition LevelNon-executiveMinimum Years of Experience1Employment TypeFull TimeFlexible Work ArrangementNo flexible work arrangement selected

Job Description

Plan, improvise and develop menus to meet the changing needs of the clients or new business opportunities
Establish Nutritious and recipe costing
Plan and manage Labor Cost to achieve profitability / justification with productivity output
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
Audits on par stock on all areas to make sure that all required supplies are ordered and stocked in advance of need
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Preparing meals and completing prep support as needed
Maintain a positive and professional approach with coworkers and customers
Plan and direct food preparation and culinary activities while ensuring food meets quality standards
Rectify arising problems or complaints
Drive and place safety and hygiene as key competency within the department
Establish and ensure full compliance to operating controls, SOP’s, policies, procedures and service standards.
Ensures the objectives and goals of the facility work together to achieve company positioning and success.
Respond to audits to ensure continual improvement is achieved.

Job Requirements

Formal qualifications as a western chef with minimum 5 years of relevant work experiences
Strong management skill and ability to manage a team towards the accomplishment of goals
Comfortable to provide coaching, advice and assistance when required
Strong time management skills and ability to manage multiple tasks at once
Comfortable to work rotating shifts and weekends/public holidays
Experience in working with a multicultural team
Knowledge of PC applications

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description：

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 and split shift

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