• Work at Central Kitchen
• Must have at least 2 year experience in cooking big volume meal.
• Cook breakfast and meal food for foreign workers from South India especially from Tamil Nadu.
• Must have experience cooking South India cuisine and South India snacks items.
• Able to give variety menu at reasonable budget and cost
• Work together with other workers' to ensure kitchen operations are smooth and complete work at stipulated timing
• Give priority to kitchen cleanliness and ensure a safe enviroment to work.
• Have some knowledge in handling packing machines including attend to minor error.
• Train new employees.

Job description

• Supporting the head chef or kitchen manager in the general running of the kitchen.
• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior staff and onboarding new employees.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
• Deputising for the head chef in their absence.
• Ordering supplies and negotiating with suppliers.
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.
• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements

• At least 2 years of working experience.
• Basic Food Hygiene certified.
• Effective communication skills
• Ability to work with figures and manage budget.
• Ability to cope under stressful conditions.
• Strong leadership skills and ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multitask.
• Possess strong management and organizational skills.
• Able to start immediately.
• Working hours (Monday - Friday and Weekends - If there is any events)

Job Description

• Manage and supervise the entire kitchen and activities of all chefs, cooks, and other kitchen workers under your charge.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Creativity and Creation of Menus
• Train and develop junior chefs.
• Monitor and maintain stock levels to reduce wastage and food costing is a critical component of a Head Chef.
• Ensure that food handling and hygiene regulation are followed in accordance with SFA and other governmental regulations & compliance.
• Lead in R&D / Food tasting to come up with menu ideas.
• To purchase and produce top-quality food to create seasonal menus and maintain recipes, pictures, and specifications.
• Delegate tasks to team and complete
• Ensure that no problem arises during serving; if any, it should be rectified quickly.
• Approve all foods before they leave the kitchen.
• Ensure efficiency of the kitchen and staff.
• Perform accounting functions and scheduling of meals to be served.
• Create recipes and prepare advanced items.
• Assign tasks that are less complicated to lower kitchen staff.
• Maximize the productivity of the kitchen staff.
• Ensure proper equipment maintenance and operations.
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques.
• Supervise kitchen personnel and their performance.
• Report to the food service director
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff.

Job Requirements

• Minimum 2-3 years of relevant experience as a chef.
• Willing to work 6-day work week.
• Strong interpersonal and communication skills to foster teamwork among the kitchen staff.
• Ability to lead, motivates the team.
• Basic Food Hygiene certified.
• Ability to cope under stressful conditions.
• Strong leadership skills and ability to make quick decisions.
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multitask.
• Possess strong management and organizational skills.
• Able to start immediately.

Job Description & Requirements

JOB DESCRIPTION:-

• Able to prepare chinese dishes, chinese northen foods, sichuan foods and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by Management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• ABLE TO WORK ON PUBLIC HOLIDAY AND WEEKEND

• Requirements: can speak fluent Vietnamese
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all the necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Job Description:

Can plan the menu.

Oversee and manage the efficient running and profitability of the kitchen.

Take record of the kitchen store.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Can do all kinds of the western food.

Job Requirements:

At least 8 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Experienced in western's dishes.

COMPANY DESCRIPTION

RESPONSIBILITIES

• Overall in-charge of kitchen catering operations
• Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
• Procurement, selection, inspection and preparation of ingredients
• Prepare and serve menu items
• Lead, supervise and provide guidance to team members
• Ensure smooth and efficient running of kitchen operations
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
• Ensure self and team’s compliance with all company policies/service procedures/standards at all times
• Align with HSE & SFA requirements
• Any other duties assigned

• Minimum 5 years of relevant experience as Chef in Institutional Catering Management
• Highly creative in development of menu items and food presentation, in line with the Company’s & Client's directives
• Solid hands-on cuisine preparation skills
• Strong leadership and communication skills to manage, train and motivate team members

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

COMPANY DESCRIPTION

RESPONSIBILITIES

• Overall in-charge of kitchen catering operations
• Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
• Procurement, selection, inspection and preparation of ingredients
• Prepare and serve menu items
• Lead, supervise and provide guidance to team members
• Ensure smooth and efficient running of kitchen operations
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
• Ensure self and team’s compliance with all company policies/service procedures/standards at all times
• Align with HSE & SFA requirements

• Minimum 5 years of relevant experience as Chef in Institutional Catering Management
• Highly creative in development of menu items and food presentation, in line with the Company’s & Client's directives
• Solid hands-on cuisine preparation skills
• Strong leadership and communication skills to manage, train and motivate team members
• Comfortable to work beyond normal business hours, whenever required

*A satisfying attitude to the job

*5-year work experience or above

*Advanced knowledge of culinary, baking and pastry techniques

*Leadership skills as well as hard-working, optimistic, easy-going, honest

*Ability to remain calm and undertake various tasks

*Excellent time management abilities

*The ability to work under extreme pressure

*The ability to communicate in a fast-moving environment

*The ability to make good food consistently, even in a busy kitchen

Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality

Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner

Accountable for food cost management, menu planning, development and creation of new products when required

To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

housekeeping, and cleanliness & tidiness of work area

Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering

To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level