Join us, at Eatz Group of companies, a dynamic and expanding player in the culinary world, offering diverse and innovative F&B solutions through our multiple brands. We pride ourselves on delivering exceptional culinary experiences, tailored to for every event. Be part of our growth and bring your passion to the table!

Management

• Head the entire team at Eatz Group of Companies
• Planning and development of menus and recipes to maximise efficiencies, cost-effectiveness and whilst keeping bottom-lines healthy (Daily Menus, Special Occasions. etc)
• Advise management and ensure updated cooking technics, food-production processes to improve the overall productivity.
• Attend management meetings, plan daily briefings
• Attend to client’s feedbacks and communicate upwards to ensure a high level of staff satisfaction.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Create exciting seasonal, trendy yet executable & sustainable menus, daily specials and promotional activities.

Kitchen Operations

• Proactive and practical approach (hands-on) to managing situations
• Handle overall kitchen operations in the central kitchens.
• Oversee service standards relating to catering, special large-scale events.
• Manage & ensure that inventory levels and quality by placing orders based on projected demand; and upon delivery, check to ensure quality of delivered supplies.
• Ensure safe operations and proper upkeep of all equipment.

Human Resource

• Lead by example a team of kitchen staff in planning & executing daily work in the central kitchen.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees - staff management work schedule, leave arrangement, recruitment and others.
• Manages and trains the kitchen staffs effectively to ensure a well-organised and motivated team.

Quality & Health

• Ensure to meet the quality standards and presentation of all food items.
• Ensure the consistency in food quality of all the dishes and make sure that all dishes end products are quality-controlled for its taste, quality and safety and hygiene standards.
• Ensure consistent preparation during food production processes. Compliance with ISO22000 certification and Hygiene & Safety Regulations (HSE) set by the Government, the company.
• Perform any other related duties as assigned by the Directors and the COO.

Requirements

• Minimum 15 years’ experience of working experience of at least Head Chef (Catering Industry or Banqueting min >3,000 meals).
• Experience with Cook & Chill Cooking Methods and/or R&D experience would be an advantage.
• Strong leadership and organisational abilities with a mindset of being a mentor for the kitchen team.
• Positive with a can-do attitude with good communication skills.
• Ability to work flexible hours, including weekends, and holidays, as needed, 6-day work week.
• Possess WSQ Food Safety Course Level 1 certification. Possess higher food certifications would be an advantage.
• Able to learn and adapt swiftly. Computer literate and/or IT-savvy.

Work Location: Bedok Industrial Area

Please email updated resume to [email protected] and/or WhatsApp to 9857-9292 with:

1. Last & 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.

Experience in China cuisines.

Mala spice dishes, BBQ skewers, Grilled Fish, cold dishes, appetisers etc

Working hourse : 2pm to 11pm

Mondays to Saturdays. Sundays Public Holidays off.

Place of work : Suntec City

13 mth bonus

Annual Leave 14 days

Medical Leave

Meals provided

Livehouse venue

Able to plan menu.

Job Responsibilities

• Assist in the preparation and cooking of dishes under the supervision of senior chefs.
• Measure, weigh, and prepare ingredients as per recipes and kitchen standards.
• Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Assist in receiving, checking, and storing deliveries, ensuring proper stock rotation and minimizing waste.
• Perform basic cooking tasks, such as chopping, grilling, frying, and assembling dishes.
• Ensure all kitchen equipment is cleaned, maintained, and used safely.
• Work closely with other chefs and kitchen staff to ensure smooth operations and timely food service.
• Stay updated on menu changes, special dishes, and daily requirements to meet customer expectations.

Job Requirements

• Previous experience in a fine-dining kitchen environment is advantageous but not mandatory for entry-level roles.
• Basic cooking skills, attention to detail, and the ability to follow instructions and recipes accurately.
• Strong work ethic, willingness to learn, ability to work under pressure, and flexibility to work shifts, including weekends and holidays.

Job Responsibilities

• Assist in the preparation and cooking of dishes under the supervision of senior chefs.
• Measure, weigh, and prepare ingredients as per recipes and kitchen standards.
• Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Assist in receiving, checking, and storing deliveries, ensuring proper stock rotation and minimizing waste.
• Perform basic cooking tasks, such as chopping, grilling, frying, and assembling dishes.
• Ensure all kitchen equipment is cleaned, maintained, and used safely.
• Work closely with other chefs and kitchen staff to ensure smooth operations and timely food service.
• Stay updated on menu changes, special dishes, and daily requirements to meet customer expectations.

Job Requirements

• Previous experience in a fine-dining kitchen environment is advantageous but not mandatory for entry-level roles.
• Basic cooking skills, attention to detail, and the ability to follow instructions and recipes accurately.
• Strong work ethic, willingness to learn, ability to work under pressure, and flexibility to work shifts, including weekends and holidays.

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Head Chef
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Pastry experience is preferred
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

1. In charge of daily operation, from kitchen prep and cooking.

2. Plan Schedule for kitchen team.

3. In charge monthly inventory and stock take.

4. In charge of wastage control.

5. Incharge of daily ordering.

6. Follow up with feedback and complaint.

7. In charge of kitchen hygiene and cleaning schedule.

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for
• preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the dates and items.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• 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.

Job Description:

• Prepares and serves menu items in compliance with menu recipes and standards.
• Prepares workstations and collects all necessary supplies to prepare menu for service
• Prepares mise-en-place for daily menus including basic sauces and supplementary garnishes.
• Tracks and date stamp food items.
• Ensures that food storage at the station is tidy and well maintained.
• Inform Chef in charge of replenishments and new orders.
• Follow instructions on ingredient handlings to minimize food waste.
• Proper use of kitchen equipment and utensils.
• Opens and closes the workstation correctly with checklists.
• Ensures high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• To take responsibility for contributing toward own development and attend training sessions or courses when required.
• Always support safe work habits and a safe working environment.

Requirements:

• Basic Asian & Western cooking skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• Good customer service and interpersonal skills
• Willing to work rotating shifts, weekends, and Public Holidays
• Able to perform rotating shifts, including weekends and public holidays

Job Description:

• Prepares and serves menu items in compliance with menu recipes and standards.
• Prepares workstations and collects all necessary supplies to prepare menu for service
• Prepares mise-en-place for daily menus including basic sauces and supplementary garnishes.
• Tracks and date stamp food items.
• Ensures that food storage at the station is tidy and well maintained.
• Inform Chef in charge of replenishments and new orders.
• Follow instructions on ingredient handlings to minimize food waste.
• Proper use of kitchen equipment and utensils.
• Opens and closes the workstation correctly with checklists.
• Ensures high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• To take responsibility for contributing toward own development and attend training sessions or courses when required.
• Always support safe work habits and a safe working environment.

Requirements:

• Basic Asian & Western cooking skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• Good customer service and interpersonal skills
• Willing to work rotating shifts, weekends, and Public Holidays
• Able to perform rotating shifts, including weekends and public holidays

About Company:
Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.

Job Description:
- Menu planning: Create menus that are appealing and meet culinary standards
- Food preparation: Oversee the preparation process and ensure dishes are presented in a standardized way
- Staff management: Hire, train, and supervise cooks and other kitchen staff
- Inventory control: Order food and supplies, and monitor inventory levels
- Quality assurance: Taste dishes before they go out to customers, and approve dishes for service
- Sanitation: Monitor sanitation practices and ensure compliance with safety and hygiene standards
- Budget management: Manage the kitchen's budget and estimate staff workload and compensation
- Equipment maintenance: Inspect equipment for cleanliness and functionality, and arrange for repairs when needed

Job Requirements:
- Possess at least 5 years of Japanese or French cuisine cooking experience
- Possess working experience in High-end Japanese Izakaya is welcomed too
- Able to work on weekends and Public Holidays
- Good team player and self-motivated

Compensation:
- Working Location: 3 mins walking distance from MRT Chinatown
- Working hours: 8am - 9pm
- Working days: 5 days/week
- Meal allowance provided
- Annual Leave, Medical Leave, Opportunities for career advancement
- The opportunity to work in a prestigious 4-star hotel setting
- Starting with 11 days of AL

Established chicken rice stall at Toa PAyoh Central

Hiring Assistant Chef

-Able to lead a term and supervise daily operation -Must be able to accept split shifts arrangement -Off on weekday only -Must be able to follow stall style of preparation -Process own transport as needed to report to work at 5.30am

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

• Set up workstations with all needed ingredients and cooking equipment
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No: 20C0270

Executive Chef duties and responsibilities

Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Their responsibilities frequently include:

• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Naga House is searching for an enthusiastic Chefs to give an outstanding dining experience for our guests!

Job Scope:

• Preparing food following our company's standard recipes and procedures
• Work with your team to ensure that the kitchen area is kept clean and organised
• Checking of kitchen and food preperation inventory
• Perform other ad hoc duties that may be assigned

Qualifications:

• Fluent in both written and spoken English
• Good interpersonal skills when dealing with guests and team mates
• Proactive with a positive working attitude
• Able to work under pressure

Job Details:

• 5 day work week
• Salary starting from $2,300, negotiable (Depending on experience)
• Able to work weekends & public holidays

Benefits:

• Staff meal provided
• Annual Leave
• Good career progression based on performance
• Transport is claimable at the end of the night (after midnight)

Expected Hours: 48 Hours

Job Type: Full-time

Pay: From $2,300.00 per month

Benefits:

• Employee discount
• Flexible schedule
• Food provided
• Parental leave
• Professional development
• Promotion to permanent employee

Schedule:

• Day shift
• Early shift
• Holidays
• Monday to Friday
• Night shift
• Shift system
• Weekend availability

Supplemental Pay:

• Performance bonus
• Tips

Experience:

• Kitchen: 1 year (Preferred)

Work Location: In person

Executive Chef Job Responsibilities:

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.

Executive Chef Qualifications and Skills:

• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Excels at project management and is organized.
• Collaborates effectively and has strong interpersonal skills.
• A culinary professional certificate is preferred.
• At least 6 years of management experience is required.

Job Description:

To prepare food items in any section of the kitchen assigned by the Head Chef, Head Sushi Chef according to standard recipes and

ensuring guest satisfaction consistent with DOMO Standards.

To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff. Your direct efforts should ensure that the DOMO team functions as an unified group.

Requirements:

Operational

1. To ensure that all food products are consistent with recipes.

2. To monitor closely the mis en place requirements for the section.

3. To maintain all mis en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste.

4. To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures.

5. To work straight or split shifts depending on the needs of the business.

6. To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum.

7. To carry out daily checks to ensure storage areas are maintained to a high level of hygiene.

8. To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes.

9. To supervise and prepare daily mis en place and ensure that the section are ready for service.

10. To ensure kitchen and food preparation areas are totally clean when left unattended

Employee Handling

1. To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency.

2. To build an efficient team of employees whilst taking an active interest in their welfare, safety and development.

Engineering

1. To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen.

General

1. To report for duty punctually wearing the correct uniform.

2. To always provide a courteous and professional service.

3. To ensure a smooth is always maintained and good communication with all outlet supervisors is maintained.

4. To comply with appropriate legislation.

5. To maintain a high standard of personal appearance and hygiene at all times.

6. To maintain a good rapport and working relationship with staff in outlet of all other departments.

7. To attend all meetings as required by the management.

8. To have a complete understanding of comply with company’s policy relating to Fire, Hygiene, Health and Safety.

9. To be completely conversant with the company’s employee handbook and at all times comply with the regulations.

10. To conduct meetings and briefings as necessary to keep the staff informed and managed efficiently.

Additional Duties

1. To carry out any other reasonable duties and responsibilities as assigned or as considered necessary.

Roles & Responsibilities

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• In charge of cooking and preparations of all dishes
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Ensuring of food freshness and expiries
• To remove any hazards and make safe any defects in the kitchen or equipment
• In charge of food ingredient ordering
• Capable to come up with new dishes on a quarterly basis

Job Requirements

• At least 2 years of experience in Sichuan Cuisine
• Able to cook typical Sichuan Cuisine dishes
• Able to commit 6 days of work per week
• Able to communicate in Chinese
• A good team player
• Willingness to listen to feedback for improvement
• Able to work in a fast-paced environment

We are seeking a creative and experienced head chef to join our team. As head chef, you will manage the back-of-house. You will run the daily operations of the kitchen, manage the kitchen staff to ensure that the highest quality of food is served to our guests, and ensure that all food and labor cost goals are met.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Head Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

• Plans menus for the brand/ Concept
• Schedules and coordinates the work of Kitchen Manager, Culinary Manager, Kitchen Leader, Kitchen Crew, and other kitchen employees, if any, to assure that food preparation is correct and within budgeted labour cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Safeguards all food preparation by implementing training for the staff to increase their knowledge about food safety, Sanitation and accident prevention principles.
• Develops kitchen manual, standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Ensures proper staffing for maximum productivity and high standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Periodically visits dining area when it is open to welcome customers.
• Able to work on weekends and public holidays.
• Candidate must possess at least Professional Certificate/NiTEC in any field.
• At least 5 Year(s) of working experiences.

Roles & Responsibilities

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Lunch

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Description

Master Chef for Turkish Cuisine

Requirement

- Expert in Turkish food.

- Able to speak Turkish.

- Creat menus.

- Ordering and buying kitchen supplies.

- Control budgeting.

- Set standards and regulations concerning hygiene and food quality.

- Able to working public holiday and weekend.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customer