Job description: Manage and supervise the kitchen team. Ensure duties assigned are completed according to standards implemented. Maintain hygiene and cleanliness of kitchen premises at all times. Report to head chef/sous chef on all staff and operation matters.

Salary: $3200

Requirement: At least 3 years culinary skills in western cuisine. Must possess at least Diploma in Culinary Arts.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans / PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.

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

• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans
• Assist the Sous Chef in compiling the annual marketing plans and budgets
• Assist the Sous Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards
• Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the Sous Chef
• Provide assistance and advice to increase efficiency in running the kitchens while motivating and fostering positivity within the team
• Ensure that all designated action points from daily briefings or operational meetings are being followed by the individuals concerned
• Ensure that positive working relations with non-Food and Beverage departments are fostered
• Be constantly aware of customers’ expectations and ever changing needs.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens
• Co-operate with and drive forward the implementations of Paradox Singapore Merchant Court Service Training in all Food and Beverage kitchens through close follow up with outlet Managers
• Complete team members’ appraisals in a timely manner
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
• Conduct weekly inspections of kitchens and restaurants with minuted follow-ups
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former
• Assist in the preparation and control of daily and weekly market lists
• Constantly strive to improve kitchen operating procedures
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section
• Be fully responsible for the labour budget of the kitchen department
• Prepare weekly work schedule for his team members
• Propose and initiate when approved, new services and products for our guests
• Create and develop new dishes and recipes by keeping up with the latest market trends
• To perform any other duties that may be assigned by the Management

Requirements

1.At least 3 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

Roles & Responsibilities

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

• Menu development and Research & Development activities supporting Chef Partner’s concepts
• Organisation and documenting of new and current recipes into a system that is easily utilised by the culinary operations team, ensuring SOPs, recipes are followed
• Conducting training and development of recipes to current and new staff under Chef Partner’s concepts
• Support the Chef Partner in planning and manage activities with the Marketing department relating to overseas events that the Chef Partner is engaged in
• Logistical liaison and project manager for overseas promotional/4-hands trips that the Chef Partner is engaged in to both external and internal contacts
• Food cost and savings for concepts under Chef Partner
• Support Chef Partner in operations where necessary

Fico is a casual seaside destination along East Coast Park by Chef-Partner Mirko Febbrile, offering honest, seasonal Italian cooking inspired by Cucina Povera – a waste not, want not approach. Fico is a champion of living better, not faster—celebrating the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

The team is looking for a creative & passionate individual to fill the role of Chef De Partie. Pertaining to high standards of personal hygiene and food preparation within the kitchen, we look forward to fill this position with talented personas with an immense desire to create remarkable flavours and memorable experiences for all our guests.

Your responsibilities include:

• Setting up workstation with all the needed ingredients and cooking equipment
• 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

We are looking for:

• Passionate about wines and wine pairings
• A self-starter who is enthusiastic, energetic, outgoing and personable
• A thirst for learning and an openness to new ideas and new perspectives
• Driven, hands-on and self-motivated
• Adaptable to constant changes and changing guest profiles and preferences
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• Passionate in serving the best cuisine possible
• Team players in a upbeat, fast-paced working environment

Benefits:

• 5 day work week
• Celebrating milestones
• Monthly Sales Incentive
• Medical and Insurance Coverage
• Employee Dining Discounts across the Group
• Transportation is provided from Bedok MRT Station

http://lobehold.com/careers

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Primary Responsibilities

Operation

· Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

· Ensure personal cleanliness and proper deportment of all team members

· Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

· Discuss with the Executive Chef and recommends menu price adjustments

· Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

· Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

· Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

· Suggest new recipe/products which may improve quality of food or lower food cost

· Check the maintenance of all kitchen equipment

· Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

· Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

· Interview, select and recruit team members

· Identify and develop team members with potential

· Conduct performance review with the team

· Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Other Responsibilities

· Be well versed in hotel fire & life safety/emergency procedures

· Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

· Attend all briefings, meetings and trainings as assigned by management

· Maintain a high standard of personal appearance and hygiene at all times

· Perform other reasonable duties assigned by the assigned by the Management

KYO KOHEE is looking for individuals who have the love of sharing daily conversation, experience, and connecting with people. We are seeking a positive individual, a leader with good teamwork and sociable attitude. If this sounds like you, we want you to be part of our team.

Applicants for the Commis Chef position should be passionate about food and cooking, genuinely enjoy the whole process of procuring, preparing, cooking and serving food, and someone who exhibits pride in their work and to always work towards those standards of excellence.

Essential job functions include but are not limited to the following:

• Responsible for day-to-day running of kitchen and back of the house operations
• Prepare and execute with finesse all menu items during service
• Consistently monitor food quality and quantity
• Ensure daily cross checking of all the kitchen checklists to ensure SOP is being followed
• Ensure compliance with SFA regulations
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Maintain high standard of personal hygiene of kitchen team, inspect uniform, grooming, and coordinate proper equipment sanitation
• Identify issues or problems and report and discuss with Head Chef for solutions
• Ensure that there is always sufficient supply of all food items.
• Ensure inventory system is properly recorded, updated and stock take of inventory is properly accounted and prices updated in the system
• Evaluate food products to assure that quality standards are consistently attained
• Planning and organizing daily operational needs.
• Maintain good relationship with team member and front of house staff
• Other adhoc duties as assigned by supervisor-in-charge.

Benefits

• Up to 17 Days Annual Leave
• Up to $1,000 Flexi benefits (gym, travel, dental, etc)
• Medical benefits
• Annual performance bonus
• Long-term rewards & incentives
• Career progression path
• Overseas training opportunities (Japan, Australia, Indonesia, etc)

Requirements

• Minimum culinary certificate or equivalent and above with minimum 1 years of relevant experience
• Able to multitask and work efficiently under pressure
• Excellent knowledge of BOH systems, ordering and inventory
• Understand health and safety, and basic food hygiene practices
• Attention to detail is essential
• Team player with a good learning attitude
• Good communications and leadership skills
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined
• Able to communicate with a diverse group of people in spoken English

Please submit a detailed resume with photo including:

• Personal details and contact information
• All relevant and past work experience with references
• Last drawn salary and expected salary
• Date of availability

• Responsible for smooth operations at the restaurant
• Take ownership and run day to day operation of the restaurant independently.
• Constantly find ways to improvise new and existing menu items
• Follow SOPs to ensure food are served correctly.
• Train, develop and motivate subordinates to meet and exceed established food preparation standards on a consistent basis
• cooking dishes according to food health and safety standards
• preparing ingredients for cooking

requirements

-able to work on weekends

-able to work independently

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Cleaning and maintenance of mesh and exhaust equipment
• Daily setup, cleaning, and dishwashing in the kitchen station
• Ensuring hygiene, safety, and food quality standards are met
• Preparation of staff meals
• Defrosting, restoring, and sub-packaging of ingredients
• Advance preparation of standard kitchen procedures, such as brushing cutting boards and wrapping plates
• Preparation of all vegetable station items
• Handling items produced by the meat slicer and ensuring its maintenance
• Assisting in cooking various dishes, including soups and curries
• Ordering charcoal and managing the charcoal station
• Sharpening and mastering grilling skills for all dishes
• Managing kitchen preparations, operations, and food quality, including inventory control and communication with suppliers
• Taking charge of purchasing and inventory for vegetable station items and kitchen miscellaneous items
• Assisting in slicing, trimming, and cutting wagyu items
• Assisting the sous chef with inventory management of various meats and seafood
• Contributing to aesthetic plating training and staff development
• Overseeing the vegetable station during operations
• Handling non-wagyu meats and seafood
• Assisting colleagues with urgent issues related to restaurant operations and service.

Chef de cuisine responsibilities

Here are some typical chef de cuisine responsibilities that can be useful to understand if you're considering this path in a professional kitchen:

1. Manage daily operations

2. Plan menus

3. Create new recipes

4. Maintain relationships with suppliers

5. Monitor the latest food trends

6. Manage Kitchen Staff

7. Maintain Health and Safety

8. Perform Quality Control

Qualifications

To work as a chef de cuisine, completing formal training in culinary arts is typically necessary. This can include formal qualification from a culinary school to learn about different cooking methods, nutrition and food preparation techniques. In addition, completing a food safety certificate is necessary if you're working as a chef or responsible for handling food in a professional kitchen.

Experience

Because a head chef is the most senior position in a professional kitchen, many employers look for candidates with extensive experience working in a restaurant as a chef. Experience can also demonstrate candidates' understanding of restaurant best practices and basic food principles to plan menus that appeal to customers. Additionally, employers may seek candidates with experience managing stations, lines or shifts to provide evidence of their management skills.

Skills

You can benefit from various skills. This may include managing staff and the ability to handle pressure. As with most jobs, chefs need a mix of soft and hard skills. Some important skills can include:

Creativity: Being innovative can allow you to create unique menus and dishes that appeal to and engage customers.

Flexibility: Working as a chef can mean working split shifts, including holidays and weekends.

Adaptability: In the kitchen, you may encounter issues with product delays or adapting the menu if a particular ingredient becomes unavailable.

Communication: Professional kitchens can be loud, hot and busy, so good communication skills can help team members to understand their roles and responsibilities, reduce stress and keep everyone focused.

Leadership: Establishing clear goals and high standards for the kitchen can ensure everyone understands their role and responsibilities, impacting customer experience and satisfaction.

Mentoring: Good leaders also mentor their staff, helping to guide their team to improve their skills.

Culinary knowledge: Understanding different techniques, flavours and tools can be essential to create interesting and unique dishes.

Dexterity: Chefs typically make detailed cuts and use sharp tools, so dexterity and agility can be important for chefs who work with their hands.

Physical fitness: You can spend a lot of time on your feet, lifting heavy ingredients or tools or walking around the kitchen to assist or inspect your team.

COMPANY DESCRIPTION

Who we are

If you're passionate about shaping ideas and communities that build the future, we have an exciting opportunity for you.

Constellar convenes businesses, curates ideas and creates opportunities for sustainable business growth. We are one of Singapore's largest exhibition organisers and the venue manager for Singapore EXPO, based in Singapore with a regional footprint in China, India, Malaysia and Indonesia. We want to be a global leader headquartered in Asia, helping businesses scale ideas, communities and solutions for global business impact. We do this by curating and developing influential trade and consumer events for key industries and sectors, connecting people, global marketplaces and networks for sustainable growth.

Learn more about us at constellar.co.

What it's like to work here

Meetings, Incentives, Conventions and Exhibitions, or MICE, is a vehicle for new businesses, partnerships and regional co-operation. We're privileged to have a front seat at the intersection of creativity, communities and collaboration, with a unique opportunity to connect a global eco-system of partners, businesses and consumers in the MICE industry daily. Our ambition is to become a global leader made in Asia, and Asia's top MICE company: A vision shared by our shareholders Temasek and Cuscaden Peak Investments.

We recognise the immense opportunity we have to lead with purpose, demonstrate leadership and commitment to sustainable and responsible business practices, and activate impactful networks for sustainable growth.

With about 200 employees we're a growing company with large aspirations to scale in the next five years. It can get intense and it will be messy at times. But few places can give you a seat at the table where you can contribute directly to the development of the business, the cultural DNA of an emerging MNC, and the building of a company proudly made and headquartered in Singapore with global business impact. And with two lines of businesses across events and venues, we provide opportunities for you to cross over from one to the other to build range in your career.

You don't need to have MICE experience to work with us. We're looking for ambitious, entrepreneurial self-starters with a strong sense of ownership, passion and curiosity, driven by our values of care, ownership, trust, passion and innovation.

RESPONSIBILITIES

• Oversee and coordinate all kitchen personnel, including stewarding, food preparation, cooking, and plating, ensuring that all dishes are prepared to the highest standards of quality and presentation.
• Ensuring proper handling and storage of all food items in accordance with hygiene standards, sanitation, and health regulations.
• Collaborate with other departments, such as event planning, and client services to ensure that all function needs are met.
• Manage inventory and ordering of food, supplies, and equipment, maintaining appropriate stock levels and minimizing waste and loss.
• Perform additional duties, as needed, to support the success of the overall culinary operation.
• Ensure resources meet business needs through the effective management of working roaster.
• Maintaining food costs and labor costs.

• Diploma in culinary arts or a related field.
• At least 2 - 3 years of experience as a sous chef in a high-volume establishment.
• Strong knowledge of and proficiency in various cooking techniques and styles, as well as knowledge of food and beverage trends and innovations.
• Excellent communication, interpersonal, and leadership skills.
• Ability to work effectively in a fast-paced, multitasking, and high-pressure environment.
• Exceptional attention to detail and organizational skills.
• Strong problem-solving and decision-making abilities.

Work location: Expo

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: Up to $ 2800

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Other positions available: Chef, & Service Crew (Full/Part-time)

Job Requirements

• Have at least 3 years of experience in Japanese Cuisine Industry (Preferbly hot kitchen)
• Possess knowledge in Japanese Cuisine
• Able to work in a fast-paced enviroment
• Able to work independently
• Willingness to learn

Job Description

• Ensure proper execution of assigned duties
• Ensure food quality and standards being served to customers
• Invovled in kitchen operations and assist Master Chef
• Ensure safety, cleanliness and sanitation standards are adhered by

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Job Description:

Control and direct the food preparation process and any other relative activities

Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

Approve and “polish” dishes before they reach the customer

Plan orders of equipment or ingredients according to identified shortages

Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing and training kitchen staff

Oversee the work of subordinates

Estimate staff’s workload and compensations

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and safety standards

Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

Proven experience as Head Chef

Exceptional proven ability of kitchen management

Ability in dividing responsibilities and monitoring progress

Outstanding communication and leadership skills

Up-to-date with culinary trends and optimized kitchen processes

Credentials in health and safety training

Responsibilities

• Responsible for smooth kitchen production
• Assists executive chef in preparation and creation of menus
• Ensure adherence of all standard recipe cards from respective station
• Maintain high level of food presentation and standard food quality according to standard operating procedure
• Maintain & proper stock for the smooth running of operations
• Upkeep hygiene & cleaning of kitchen section
• Provide support ad hoc duties assigned by management & manager

Requirements

• At least 1 year relevant experience in catering
• Passionate in culinary skills
• Flexible, ready to learn, able to multi task
• Able to commit long working hours, weekend and public holidays

Location: Located in the West (Pandan Loop)

Interested candidates are invited to apply online with a comprehensive resume, via the APPLY NOW button below.

We regret that only shortlisted candidates will be notified.

Thank you for applying.

Roles & Responsibilities

Chef de cuisine responsibilities

Here are some typical chef de cuisine responsibilities that can be useful to understand if you're considering this path in a professional kitchen:

1. Manage daily operations

2. Plan menus

3. Create new recipes

4. Maintain relationships with suppliers

5. Monitor the latest food trends

6. Manage Kitchen Staff

7. Maintain Health and Safety

8. Perform Quality Control

Qualifications

To work as a chef de cuisine, completing formal training in culinary arts is typically necessary. This can include formal qualification from a culinary school to learn about different cooking methods, nutrition and food preparation techniques. In addition, completing a food safety certificate is necessary if you're working as a chef or responsible for handling food in a professional kitchen.

Experience

Because a head chef is the most senior position in a professional kitchen, many employers look for candidates with extensive experience working in a restaurant as a chef. Experience can also demonstrate candidates' understanding of restaurant best practices and basic food principles to plan menus that appeal to customers. Additionally, employers may seek candidates with experience managing stations, lines or shifts to provide evidence of their management skills.

Skills

You can benefit from various skills. This may include managing staff and the ability to handle pressure. As with most jobs, chefs need a mix of soft and hard skills. Some important skills can include:

Creativity: Being innovative can allow you to create unique menus and dishes that appeal to and engage customers.

Flexibility: Working as a chef can mean working split shifts, including holidays and weekends.

Adaptability: In the kitchen, you may encounter issues with product delays or adapting the menu if a particular ingredient becomes unavailable.

Communication: Professional kitchens can be loud, hot and busy, so good communication skills can help team members to understand their roles and responsibilities, reduce stress and keep everyone focused.

Leadership: Establishing clear goals and high standards for the kitchen can ensure everyone understands their role and responsibilities, impacting customer experience and satisfaction.

Mentoring: Good leaders also mentor their staff, helping to guide their team to improve their skills.

Culinary knowledge: Understanding different techniques, flavours and tools can be essential to create interesting and unique dishes.

Dexterity: Chefs typically make detailed cuts and use sharp tools, so dexterity and agility can be important for chefs who work with their hands.

Physical fitness: You can spend a lot of time on your feet, lifting heavy ingredients or tools or walking around the kitchen to assist or inspect your team.

1. Job Description

• Prepare pastries as per the Head Chef ’s instructions
• Prepare equipment for the baking process
• Maintain cleanliness in and around the bakeshop area, including all equipment
• Participate in monthly stock takes of the Company
• Plan and organise prep lists and workflows
• Maintain a high standard of hygiene and health and safety
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Produce recipes and costing in conjunction with the Executive Chef as required, assisting to maintain that monthly profit margins are met
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements

• Minimum 1 year of relevant experience
• Able to work in a fast paced environment
• Possess good hygiene and personal grooming standards

• To assist Executive Chef in running Thai kitchen in one of Singapore's most authentic Thai restaurant
• To be able to assist in preparing and cooking of, but not limit to: Thai curry, stir-fried, salad, relish, dessert.
• Able to stand and work in from on the stove/station for the periods when restantants are open (3-4 hours)
• Minimum of 10 years work experience in kitchen, with minimum of 5 years in Thai kitchen or cooking Thai food. Minimum of 5 years in Kithen management position.
• Able to understand and communicate in Thai as kitchen communication is in Thai
• To ensure consistent and smooth running of food production
• To ensure effective stock purchase, its receipt and storage
• Ensure that working areas are always kept clean
• Supervise performance of kitchen staff to ensure proper activity
• Perform other administrative tasks as will be communicated by superiors
• Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
• Work towards exceeding customer’s expectation by encouraging and promoting high level of service
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Resolve possible disputes within the kitchen and report any unresolved
• Promote good team spirit regularly
• Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
• Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
• Monitor the quality and quantity of food prepared
• Assist in recruiting, hiring, and training employee cooks
• Report the need for maintenance to appropriate staff

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Shoukouwa, is looking to hire a 2nd-ranked chef for the restaurant, supporting the Executive Chef and Head Chef.

Description
The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.

The incumbent will be working closely with the Head 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 is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.

The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. MICHELIN-starred experience is required.

Requirements

* Minimum 8-10 years working experience
* Detail-oriented, dynamic, motivated, strong sense of responsibility
* Experience with Washoku from mise en place to preparation and presentation is a must
* Experience in high-end Japanese sushi restaurant
* Michelin-starred experience is necessary

* Ability to speak Japanese.

* Able to work shifts, weekends and public holidays

Send your resume to [email protected]

a. Ensure a proper image of the restaurant

b. Maintain stocks and ensure par level is met on daily operation.

c. Capability of handling peak hour of restaurant.

d. Staff training.

e. Ensure preparation for opening is done.

f. Maintain high standard of quality control, hygiene, health & safety

g. We are a TEAM, maintain a good relationship and respect with the other staff

h. Communicate to each other about the daily food preparation.

i. Enforce strict health and hygiene standards: good maintain of personal hygiene, food hygiene and kitchen hygiene.