Coordination of kitchens, effective communication and strict organization.

Maintain kitchen in perfect working condition and a hygienic status of the highest standard.

Planning, budgeting & purchase of products; quality control of delivered goods and their correct storage.

Develop, implement and maintain restaurant menu, specialty / banquet menus.

Cost Control on hand of recipe preparation, price comparisons & inspections during the preparation process.

Establish training programs both on the job and in the class room.

Ensure health & safety of food storage, preparation & service.

Collecting and maintaining of all HACCP related documentation

Maintaining the administrative office, establish & maintain duty rosters.

Prepare evaluations and appraisals for kitchen staff, acting as a good motivator as well as firm regulator.

Coordinating & driving monthly kitchen & back of the house inspections with all supporting departments.

Monitors and/or maintain quality control standards.

Job description

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

NAEUM Restaurant Group operates three concepts: i) NAEUM, a 1 MICHELIN-starred restaurant serving contemporary Seoul cuisine, ii) HIDEAWAY by NAEUM, our private dining space, iii) GUUM Contemporary Grill, a premium Korean steakhouse.

We are currently looking for a Chef de Partie to join our team at NAEUM, the flagship restaurant.

Requirements:

- at least 3 years of total Back of House experience.

- Knowledge of basic skills in butchering, filleting, grilling, and other general food preparation skills

- Strong team player

- Willingness to learn and stamina to upkeep with MICHELIN quality standard

- Strong sense of responsibility for your kitchen section

- Languages: strong command of spoken and written English

If you are interested to join our growing family, please upload your CV or email to [email protected] with a Cover Letter.

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

BENEFITS

- 5 Days work per week

- 44 hours weekly (OT & Off in lieu compensation)

- Outlet monthly sales incentive

- Referral Fee (Up to $3000/-) *

- Uniform provided

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax (Worth up to $150)

- Leave Benefits

- Medical Benefits

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

· Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

· Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

· Accurately measuring meal ingredients for the recipes.

· Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

· Assisting with the unloading of delivered food supplies.

· Assisting supervisor in inventory duties

· Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

· Plating and presenting meal items as per sections required

· To be responsible for completing food preparations for your section

· To ensure minimum kitchen wastage.

· To monitor stock movement and be responsible in preparing ordering list for the supervisors in charge

· To ensure knowledge of the product is maintained and communicated to all relevant personnel.

· To learn and record skills and recipes from other members of the department

· Prepare the meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

· Managing and training any demi-chef de parties or commis working with you

· Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety

· Monitoring portion and waste control to maintain profit margins

Chef has to have a knowledge of Indian cuisine specially Tandoor, Curries and Briyani. Chef has to work on weekends as well and in the east side only.Applicant should know all about marination and has to be hands on chef.Applicant will have creat menu and specific m,enus for groups . Inventory n portion control is a must

JOB DESCRIPTION:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

JOB REQUIREMENTS:

• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

NAEUM Restaurant Group operates three concepts: i) NAEUM, a 1 MICHELIN-starred restaurant serving contemporary Seoul cuisine, ii) HIDEAWAY by NAEUM, our private dining space, iii) GUUM Contemporary Grill, a premium Korean steakhouse.

We are currently looking for a Junior Sous Chef to join our team at NAEUM, the flagship restaurant.

Requirements:

- at least 4 years of total Back of House experience with at least 1 year in fine dining (MICHELIN accolade or equivalent).

- Established skills in butchering, filleting, grilling, and other general food preparation skills

- Strong team player

- Willingness to learn and stamina to upkeep with MICHELIN quality standard

- Able to guide juniors well

- Strong sense of responsibility for your kitchen section

- Experience in ingredients ordering and inventory tracking

- Languages: strong command of spoken and written English

If you are interested to join our growing family, please upload your CV or email to [email protected] with a Cover Letter. We require at least 1 contact for reference check to be included.

Key Responsibilities:

1. Food Preparation and Cooking:Prepare and cook dishes according to the restaurant's standards and recipes.
   Ensure all dishes are presented in an appealing manner.
   
2. Station Management:Oversee a specific section of the kitchen.
   Maintain high standards of hygiene and cleanliness in the station.
   
3. Quality Control:Ensure the quality and consistency of dishes served.
   Monitor portion sizes and waste management to control costs.
   
4. Inventory and Stock Control:Assist in managing inventory and ordering supplies as needed.
   Check the freshness and quality of ingredients.
   
5. Team Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
   Train and supervise junior kitchen staff and apprentices.
   
6. Health and Safety Compliance:Adhere to health and safety regulations in the kitchen.
   Ensure proper food storage and handling practices.
   
7. Menu Development:Contribute ideas for new dishes and improvements to existing menu items.
   Stay updated on culinary trends and techniques.
   
8. Customer Satisfaction:Respond to special dietary requests and ensure customer satisfaction.
   Handle customer feedback and work to resolve any issues.
   

Are you passionate about the food industry? We're located Bedok and we're seeking talented individuals to join our dynamic team. If you thrive in a fast-paced environment and are eager to contribute to our exciting culinary ventures, apply now!

Dynamic and Established Catering Company Seeking Chef De Partie (Western Section) - Supervisory Role

Responsibilities:

• Ability to Prepare High Quality Western Dishes
• Always Ensuring Quality Controlas Well as Visually Appealing End-Products
• Responsible for Proper Storage, Labelling and ensure Compliance to FEFO of all Food Supplies to Prevent Unnecessary Spoilage and to Maintain Cost Control
• Responsible to Create Daily the Market List to Prepare Items to Be Purchased
• Ability to work independently as well as a team player
• Ensure compliance with Hygiene & Safety Regulations at all times
• Assisting in Other Areas of the Kitchen When Required
• Performs Other Tasks or Projects as Assigned By Chef and Management.

Requirements:

• Proven work experience as a Western Cook/Chef (3 years)
• Hands on experience with various Kitchen Equipment
• Ability to work in fast environment and delivering in timely manner
• Possess Positive Mindset and Have the Enthusiasm to Develop and Improve Your Skillset and Knowledge
• Multitasking and Organizational Ability

Job Info

• Attractive Renumeration commensurate with your experience and qualifications
• Work in a Pleasant Working Environment
• Work Location – Bedok Industrial Estate (take 17A from Bedok MRT – 2nd last stop)
• Performance Bonus and many more benefits

Please email updated resume to WhatsApp to 9857-9292 with:

1. Expected Renumeration

2. Earliest Availability

3. Vaccination/COVID Status

Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.

Christmas market marina promotory

location: marina bay

date: everyday from 5 dec to 25dec

working hour: 4pm to 11pm ( overtime pay included )

overtime after 12pm, company will cover transport cap at $12

job description

- to perform a high standard of food presentation

- able to learn skills on the go

- to help out with kitchen team with food preparation

- maintain a standard of personal hygiene

-to clean up section after service and during service for cleanliness

-understanding the standard of recipes and follow every step

job requirement

-food hygiene cert

-able to commit to full event

-able to perform in fast environment

-basic knowledge of cooking

-able to communicate with others

-teamwork

-hardworking

Job Types: Part-time, Temporary, Fresh graduate, Student job

Pay: $14.00 - $18.00 per hour

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor Degree in Hotel Management

· Should have a solid 3 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

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

You’ll be in charge of:

• Execute mis-en-place efficiently; including, setup of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Cooking menu items
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

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

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You’ll be in charge of:

• Planning of food preparation
• Handling mise-en-place
• Cooking menu items
• Ensuring great presentation by dressing dishing before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise
• Be an awesome role model for junior staff members

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

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

Position : Chef de Partie ( Spanish Cuisine )

• 5 days
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2,800 - $3,300 + 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.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position Summary:

As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, and a minimum 5 years experience.

职位概要：我们主要是做川菜和东北菜的中餐馆厨师，您将负责准备、烹饪和监督餐厅的烹饪运营。这个职位我们需要最少有5年以上的相关经验

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Responsibilities
• Support Chef de Cuisine and Sous Chef to run daily kitchen operations.
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics.
• Follow standard recipes and guidelines for food presentation, production, and portioning controls.
• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met.
• Abide to food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
• Commit to serving and producing high quality food standard, applying €œFirst in First out!€ Best kitchen practice and adhering to stringent hygiene standards.
• Responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.

Job Requirements
Education & Certification
• Degree / Diploma / Certification in Culinary or Management

Experience
• At least 5 years of supervision position experience in a 4-5 star hotel or quality restaurant

Competencies
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment.
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Willing and able to do shift work.
• Have a well-groomed and professional appearance.
• Work inside and continuously maneuver in and around all the Kitchens.

Chef de Partie Job description

• Preparing food: Preparing, cooking, and presenting dishes for their assigned section
• Managing staff: Supervising and training commis
• Maintaining food hygiene: Ensuring food hygiene standards are met and following health and safety rules
• Controlling costs: Monitoring portion and waste control to keep within budget
• Developing menus: Helping the sous chef and head chef develop new dishes and menus
• Keeping the kitchen clean: Clean the kitchen after and between meals
• Complying with policies: Complying with all policies and procedures, as well as legal requirements

Chef de Partie Skills & Requirements

• Qualification from a culinary school.
• Preferably minimum 2+ years of experience in a similar position.
• Interest for French Bistro cuisine.
• Good communication skills.
• Ability to thrive in a high-pressure environment.
• Organized, assertive, motivated.
• Good standards for cleanliness, health, and safety.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.
• Salary depending on skills and experience

Salary Range: $2800 - $3200

Walking distance from Novena Mrt

6 DAY WORK~

Responsibilities

• Knowledge in cutting, slicing, and filleting different types of fish
• Inspecting the quality of fruits, vegetables, and fish used to prepare sashimi/ sushi dishes
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
• Well versed in all Japanese cuisines such as yakitori, noodle/ rice dishes, sushi, other hot/cold appetizers
• Maintaining a clean work environment in order to prevent food contamination
• Washing, peeling, cutting, and slicing ingredients
• Properly washing and drying all dishes, utensils, cooking instruments and cutting boards
• Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
• Packing take-out orders as needed
• Removing garbage, replacing garbage bags, and washing garbage cans.
• Mopping and sweeping the kitchen areas as required
• Storing ingredients and food items according to food safety standards.
• Ensure that kitchen and working area is properly organized and kept clean at all times.

Requirement

• 5 years relevant experience in the Japanese restaurant/ Izakaya
• Able to maintain high standard of food quality.
• Independent and self-motivated learner
• Take full responsibility for food menu development.
• Capable to support every team in the kitchen.
• Creative and passionate.
• Able to work long hours and rotating shift.

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan

Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North indian Lunch Thali

Cook North indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

Minimum 6 Years experience in the kitchen room

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place

Enjoy planning, organizing and problem solving

Summary

We are looking for passionate food lover, who are positive and specializing in Vietnamese Cuisine.

Responsibilities

- Prepares Vietnamese food to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

Requirements

• 5 - 8 years of experience as a Head Chef specialized in Vietnamese cuisines
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Able to lead a team & be self-motivated
• Result driven and team player

Interested candidate, please send resume to [email protected]

We regret only shortlisted candidate will be contacted.

Job Responsibilities
• Support the Executive Chef and the team ensuring smooth daily operations.
• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist in menus preparation, recipe card and plating guides.
• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimize food waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.
• Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

Job Requirements
Education & Certification
• Diploma/Degree in Culinary Arts or related field preferred

Experience
• 7 years managerial experience in a high volume 4-5 star hotel / Restaurant

Competencies
• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Knowledge of Asian / Western / Italian / Japanese cuisines, their preparation and service.
• Have understanding of latest culinary concepts in a broad range of cuisines
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership skills
• Able to instill safety and sanitation habits
• Willing and able to work shift work

Job Responsibilities
• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements
Education & Certification
• Diploma/Degree in Culinary Arts/ Pastey or related field preferred

Experience
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Prepare and cook high quality food according to menu guidelines and recipes.

 Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size,

presented on the correct serving dish in the prescribed manner.

 Ensuring that all mise‐en‐place is always freshly prepared and on time.

 Supervising members of the kitchen team who are responsible to you.

 Ensuring that junior chefs and trainees receive the right training and optimum guidance.

 Helping to create good communication between floor and kitchen staff and within the kitchen.

 Receiving and safe storage of food.

 Assisting with regular stock takes.

 Receiving, recording and accounting for supplies and deliveries.

 Maintaining restaurant cost control systems as they affect your area of responsibilities.

 Following correct hygienic food handling practices.

 Following the restaurant’s regular cleaning and waste disposal practices.

 Optimising the use of restaurant resources: food, energy, labour, water.

 Using safe work practices and supporting others to use them.

 Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.

 Participate on the health and safety committee, rotation basis.

 Maintain kitchen equipment and plant in good condition.

 Participating in team meetings and surveys.

 Attending training courses and seminars as and when required.

 Striving to study management subjects in preparation for future advancement.

 Carrying out other duties typically expected of the position as required from time to time.