Good knowledge in Indian cuisine

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

• Roles & Responsibilitie:
• Apply culinary techniques to prepare food according to the establishment’s standard recipes and operating procedures, where applicable
• Assemble ingredients and/or kitchen equipment prior to preparation of menu dishes, according to the establishment and/or Senior Chef’s requirements, where applicable
• Know to cook authentic style Rawon and Bakso
• know to prepare ayam penyet sambal and javanese style salad (Urap)
• Ensure appropriate portioning and serving size for waste control
• Supervise work output of Kitchen Assistants, where applicable
• Maintain cleanliness of kitchen stations and upkeep of cooking equipment
• Follow the Senior Chef’s instructions for the preparation of menu items and meeting of other operational needs
• Support compliance with food safety and sanitation requirements, in areas such as product rotation, temperature maintenance, storage procedures, and food handling techniques (where applicable)
• Coordinate and manage food preparation at a kitchen station
• Plate menu dishes prior to service
• Support the Sous Chef and Head Chef in the development of new menu dishes
• Monitor and guide Kitchen Staff in appropriate portioning and serving size for waste control
• May oversee one or more Kitchen Assistants, Cooks, and/or other Kitchen Staff, where applicable
• Maintain cleanliness of kitchen stations and upkeep of cooking equipment

Requirements

• Full-Time, Non-Executive
• 4-5 Year Experience as padang cook
• Culinary Skills/Art
• Able to work without supervision

- Assist to the Group Executive Chef for all kitchen related matters

- Responsible for overseeing the daily operations of restaurant.

- Ensuring that all food served meets the highest quality standards.
- Highly Experience with Italian Cuisine
- Able to speak English

- Able to speak Italian will be added advantage

- Musts be a very hands-on leader in a restaurant kitchen.

- Able to Supervise food preparation and final plating
- Multi Tasking / Team Player
- Able to work 6 days with split shifts

- Able to travel between different Outlets

- Prefer Relevant Experience with Similar Set up and cuisine
- Able to work independantly without much supervision

Join Our Team and Enjoy Fantastic Benefits!

The Sous Chef (Executive Sous Chef) is a key position in the restaurant kitchen management team and is responsible for assisting the Executive Chef (Executive Chef) in managing kitchen operations. The specific job responsibilities of the sous chef include but are not limited to the following aspects:

Assist the head chef in managing the kitchen:
The sous chef is usually responsible for the management of the entire kitchen in the absence of the head chef, including coordinating kitchen staff, supervising the dish production process, and ensuring smooth kitchen operations in the restaurant.
Assist the Head Chef in formulating daily work plans for the kitchen and ensure all tasks are completed on time.

Team management and training:
Manage and train kitchen staff, including cooks, assistants, apprentices, etc., ensuring team members have the necessary skills and knowledge.
Assign work tasks, supervise employees' execution, and provide guidance and feedback during work.

Menu planning and innovation:

Assist the head chef in designing and updating menus to ensure that the dishes meet the restaurant's positioning and customer needs.

Under the guidance of the head chef, participate in the development of new dishes and the innovation or optimization of existing dishes.

Food procurement and inventory management:

Manage the procurement of kitchen ingredients to ensure ingredient quality and smooth supply chain.

Responsible for inventory management in the kitchen to ensure that ingredients are not expired or wasted, check inventory regularly and report replenishment needs.

Ensure food quality and hygiene:

Monitor hygiene standards in the kitchen and ensure food preparation processes comply with health and safety standards.

Regularly check the cleaning and maintenance of kitchen equipment and tools to ensure that the kitchen environment is clean and tidy.

Supervise production and execution:

Responsible for ensuring that the quality and appearance of each dish meets standards during the production process, and monitoring the production speed of the kitchen.

During peak hours, ensure that dishes are served on time to avoid delays.

Solve emergencies in the kitchen:

When problems arise in the kitchen, the sous chef needs to respond quickly and coordinate to solve unexpected problems with ingredients, equipment, personnel, etc.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• 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, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 19 Dec 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Overview

A Pizza Chef is responsible for making and preparing pizza according to a set recipe and customer's preferences. The job entails working in a fast-paced environment, managing multiple orders at the same time, and ensuring the kitchen area is clean and hygienic.

Key Responsibilities

• Preparing pizza dough and toppings
• Cooking pizzas in a wood-fired oven
• Managing inventory and ordering supplies
• Ensuring a clean and sanitary kitchen
• Collaborating with the kitchen team to develop new pizza recipes
• Operate pizza ovens and other kitchen equipment.
• Bake pizzas in the oven according to the standard time and temperature.
• Prepare other menu items such as salads, garlic bread, and pasta dishes.
• Assist in inventory management by keeping track of supplies and ingredients.

Skills and Qualifications

• Prior experience in making and preparing pizza is preferred.
• Ability to multitask and manage multiple orders at the same time.
• Strong attention to detail to ensure the quality of ingredients and toppings.
• Ability to operate kitchen equipment such as pizza ovens, grills, and fryers.
• Good communication skills to receive and process customer orders.
• Excellent time management skills to ensure pizzas are prepared and baked within the standard time frame.
• Ability to work in a fast-paced environment with a team.
• Good knowledge of food safety and hygiene practices.

Interested candidates please send CV to [email protected] with pictures of pizzas done by you.

Stephanie Ang | R133070 | 24C2426

Whatsapp 88262687

At Holiday Inn® Hotels & Resorts, our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn Hotels & Resorts brand, you’re more than just a job title.

At Holiday Inn, we look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

Join us as a Junior Sous Chef at Holiday Inn® Singapore Orchard City Centre. You’ll have ambition, talent and obviously, some key skills. Because for this vital role, we’re looking for someone who can:

• Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)
• Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards
• Work with Executive Chef in the preparation and management of the Department’s budget
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical
• Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines
• Monitor standards of production to ensure quality
• Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
• Control of food purchasing levels in liaison with the Stores person
• Under the direction of the Food and Beverage Manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost
• Purchase all food items from the hotel’s supplier list
• Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards
• Organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department
• Maintain a thorough knowledge of the labour agreement and manage staff and rosters according to them
• Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded
• Work with Executive Chef in manpower planning and management needs
• Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed
• Be fully conversant with the hotel’s fire, security and emergency procedures
• Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents

WHAT WE NEED FROM YOU

Diploma or Vocational Certificate in Culinary Skills or related field, and 5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.

WHAT WE OFFER

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:-

• Duty meals
• Birthday Leave on your birthday month
• Monthly LOVE Hour
• Medical, dental & optical benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6,000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have Room to be yourself. Find out more about joining us today by going to careers.ihg.com.

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

• Responsible of daily food / pastry preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check 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.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

As a Chef de Partie/Commis Cook you are responsible for supporting the Head and Sous Chef, delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

Duties:

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
• Comply with the conditions of the food hygiene policies
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
• Maintains cleanliness and organization in all work areas
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback and reporting of issues as they arise.
• Guides and trains the subordinates to ensure high motivation and economical working environment.
• Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Carry out any other duties as required by management.

Requirements:

• 5.5 day work week

• At least 1 year of experience in similar capacity, preferably in European Cuisine

• Able to work in a fast-paced environment

• Able to multi tasked and committed to the quality of food served

• Excellent working attitude and willing to constantly grow his/her skills

• Able to work on split shift/weekend and public holiday

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Descriptions

• Assist the chef with kitchen operations, including cooking and presentation
• Order, receive, and manage inventory
• Maintain cleanliness and follow hygiene procedures at all times
• Collaborate with the head chef to ensure smooth kitchen operations
• Perform other ad hoc duties as assigned by the head chef

Job Requirements

• Minimum 2 years of relevant experience in kitchen operations
• Strong team player with a collaborative approach
• Knowledge of kitchen operations, including cooking, presentation, and inventory management
• Ability to follow cleanliness and hygiene standards consistently
• Able to work split shifts and a 6-day work week, with one fixed off day
• Willingness to take on ad hoc duties as assigned by the head chef
• Good communication skills and the ability to work closely with the head chef to ensure smooth kitchen operations

Benefits

• 7 day AL.
• 14 day medical.
• 2 meals provided

Working Hours

• 5.5 days is 49.5 hours
• 1030 - 3pm and 6 - 1030pm
• Lunch is before 12pm (paid)
• Dinner is between 5-6pm break time.

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 4 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

Job description

Assist in food preparation.

Ensure the freshness and quality of food products.

Maintain cleanliness and the hygiene of the kitchen.

Understand and complies with the mandatory hygiene standards and requirements.

Understand the food products of the company.

Provide good customer service to enhance customers’ experience.

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Job Responsibilities:

• Produce all items relating to the menu to the establishment standards to satisfy customers expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and report any waste using the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance and manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure a close professional working relationship with other members of staff at all times
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils

Job Requirements

• 6 day work week
• At least 3 years of relevant experience
• Experience in both Western and Asian cuisine will be an advantage
• Basic communication and interpersonal skills

We require split shift and 6 working days

Need to work on saturday and sunday

Off day will be on one of the weekday

Working hours from 4am to 8am and 11am to 3pm each shift have 30 minutes break.

Transportation for midnight shift are provided

Meals are provided

Non Halal foodshop

Chinese Cuisine

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Shunsui Group, the 6-time Michelin Plate Singapore awardee, is urgently looking for an experienced Hot Kitchen Chef at Yakitori omakase restaurant to be on board.

Job Description

- Managing the hot kitchen of the Yakitori omakase and a la carte restaurant.

- Manage inventory of ingredients

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience at relevant Japanese restaurants.

-Skilled in Yakimono, Agemono, and Nimono.

Job Details

6 days/week working days

Salary: from $4,600 to $5,500, depending on your experience and skills