Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to deta

Job Info:

• Salary: Basic up to $ 6000 + AWS + Bonus + Performance Incentive
• Working Days: 5.5 Days (Rotational Shift/ Retail Working Hour) - Arrange by Management
• Working Location: Sentosa

Job Scope:

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction
• Check that the quality of food prepared by staff meets the required standard and make necessary adjustments
• Monitors food quality and quantity to ensure the most economical usage of ingredients
• Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Plan monthly roster to ensure smooth operations and high productivity
• Create new menu items and seasonal/ daily specials with the Executive Chef
• Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility
• Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary
• Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified*

We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280

Lee Wai Yin Eunice | EA Personnel No.: R23116005

649

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Job Requirements

Have at least 3-5 years of experience in japanese Cuisine Industry (Preferbly hotkitchen)

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 dutiesEnsure food quality and standards being served to customersInvovled in kitchen operations and assist Master ChefEnsure safety, cleanliness and sanitation standards are adhered by all

Only candidates who meet the company's criteria will receive our interview notifications

Responsible for the process of planning, organizing, recruiting (together with management), executing, controlling and innovating. To be responsible for the preparation of food, directing and training of colleagues in accordance with the established international standard of presentation and quality, resulting in a profitable operation and cost margin and acceptable by the management, while achieving guests’ satisfaction.

Operations

• In charge of Banquet Kitchen in the absence of the Executive Chef.
• Meets daily with Executive Chef to communicate daily operational challenges & successes.
• Conducts daily shift briefings to kitchen colleagues in absence of Executive Chef.
• Attends daily Food & Beverage briefing.
• Promotes a Fun/ Professional and Disciplined work environment.
• Supports / Coaches / Leads & Motivates kitchen colleagues & managers.
• Actively shares ideas, opinions & suggestions in weekly Chef meeting.
• Ensures all kitchen colleagues & managers are aware of standards & expectations.

Management

• Ensures proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the hotel’s quality standards.
• Ensures proper hygiene performed and promotes health and safety at all times.
• Ensures all grooming, spot check and temperature control sheets are filled as required.
• Completes probationary & annual reviews of kitchen managers as required.
• Conducts daily walk through to ensure proper cleanliness follow – up.
• Ensures consistency on the job training sessions for culinary colleagues & managers are maintained.
• Liaison daily with Outlet Managers & Sous Chefs to keep open lines of communication & guest feedback.
• Strives to improve all food preparations, presentations & menu selections.
• Creates all food menus for banquet, in-room dining and outlets.
• Completes daily market lists to ensure quality food ordering while maintaining budgeted costs.
• Meets with Receiving and Cost Controller to ensure quality & par levels are maintained.
• Ensures all Outlets, banquet, Meeting Rooms food quality & setups exceed company standards.
• Interacts closely with Catering Sales department to assist in function food coordination while meeting with clients.
• Ensures all VIP visits are handled and prioritized properly.
• Actively involve in menu creation and engineering for both F&B outlet and banquet functions.
• Works with all Outlet managers to create innovative & successful promotional ideas.
• Performs any other reasonable duties as required by the management.

Requirement:

• Minimum diploma in Culinary Art or equivalent.
• Minimum of 10 years of relevant experience in Banquet Kitchen. Experience in the hospitality industry will be an advantage.
• Proficient in Microsoft Office and Outlook.
• Good communications skills
• Ability to work under pressure and in fast paced environment
• Passionate and enthusiastic with a positive ‘can-do’ attitude.
• Customer service focus
• High level of flexibility and adaptability
• Able to lead and manage a team
• Strong Team Player

Job Description:

We are seeking an experienced and highly skilled Snr/Sous Chef to oversee the efficient operation of our industrial kitchen. The ideal candidate should have a minimum of 5 years of hands-on experience in managing industrial kitchens and a comprehensive understanding of local, Asian, and Western cuisines.

Responsibilities:

• Operational Management:Oversee the day-to-day operations of the industrial kitchen.
  Ensure the kitchen team meets food cost and production volume targets.
  Implement strategies to improve productivity and reduce wastage.
  
• Culinary Expertise:Demonstrate a strong understanding of local, Asian, and Western cuisines.
  Contribute to menu development and culinary innovation.
  
• Team Leadership:Manage and lead a diverse kitchen team.
  Provide guidance and training to kitchen staff.
  Foster a collaborative and high-performance work environment.
  
• Production and Timing:Ensure meals are cooked on time according to customer orders.
  Maintain a smooth workflow to meet service deadlines.
  
• Quality and Safety:Take responsibility for the quality and safety of all cooked meals.
  Enforce hygiene and safety standards in the kitchen.
  
• Shift Flexibility:Able to work in shifts to accommodate operational requirements.
  

Job Description

Experience in Chinese cuisine dishes.

 Creative thinking on food presentation.

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

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Requirements

 Must be flexible and able to work during our peak times including weekends and public

holiday.

 Possess of professional certificate/NITEC/Culinary qualification.

 Minimum 2 years related experience.

 Familiar with Chinese cuisine.

 Fluent in both English and Mandarin preferred.

 Passion for food, creative and teamwork.

DUTIES & RESPONSIBILITIES

You shall directly report to Area & Operation Manager &/or any other Officer which is appointed by them and your duties shall be briefed accordingly.

You are required to carry out duties faithfully and diligently for the interest of the company. The duties include:-

• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Assist in training within your department and to attend training sessions
• SOPs for all dishes are implemented with the aid of a Chef de Partie.
• Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef
• Attend all relevant meetings
• Be responsible for stocks and control of wastage, according to company standards.
• Assist in maintaining and improving upon budgeted food cost
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Assist the head chef in the fulfillment of his or her duties in order to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.
• Be aware of the action to be taken in the event of fire.
• Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
• Be responsible for the ordering of all fresh produce and dry goods for kitchen use.
• Assist in any other areas if needed, from time to time.

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Location: Islandwide

Working hours: 5 days, 11.5hours including 1.5hours break

Salary: $2450 - $2700

Job Responsibilities:

• Stir fry dishes according to the company's standards
• Prepare food at the backend for stir frying
• Top up salad bar counter with prepared food
• Ensure that all food and sauce portions are according to company's standard
• Ensure that kiosk area is clean and hygienic

Requirement:

• Able to commit on weekend/public holidays

Thai Cuisine Chef (Food catering)

• Salary: $ 2,500 - $ 3,500
  Address: Tanjong Pagar
  Working Days: 6 days, 12pm - 10pm

Job Responsibilities:

• Ensure preparation and cooking of food comply with the restaurant standards
• Assist chef in daily culinary operations in the kitchen
• Menu planning
• Maintain all food preparation and service standards in hygiene and safe environment according to SFA regulation
• Assist in monthly stock take

WhatsApp or Email me your latest resume for Immediate Interview Arrangement.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Role Description

This position reports to the Training Manager and interfaces with the other inter-departments stakeholders or partners. Facilitates in training to provide a more holistic training/learning experience to our customers.

Individual to be involved in:

• Conduct/facilitates training assigned by the Training Manager
• Communicate training needs and online resources
• Contribute in research and development for new recipes

Requirements:

• Prior baking experiences in bakery / hotels
• Qualification in Baking Courses (e.g. Diploma in Culinary Arts / Pastry)
• Possess an ACLP/ACTA certificate is an added advantage (We will send successful candidates for this certification if candidate meets the requirements with terms and conditions apply)
• Good time management skills and meticulous
• Possess excellent communication skills
• Passionate in training / teaching

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Main Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, and maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

1. Supervising all phases of food production. This includes banquet and cold prep in general, store room.
2. Maintain food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
3. Check daily use records, production charts during peak and off peak period, adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
4. Maintains and supervises good housekeeping, practices in all food producing areas, strictly enforcing “Clean As you Go” policy, also throughout all walk-in-fridges and reach-ins.
5. Check out all work station at beginning and end of the shift. Constantly spot checks food, to ensure foods meet our portion control and quality standards.
6. Assist to schedules and conducts regular monthly employee meeting with all Kitchen employees. Prior to this, will solicit area managers and lead hourly employees for topics to establish an agenda.
7. Actively seeks to develop a back-up person for his own position.
8. Assist in maintaining budgeted food and labour cost in order to produce desired profit.
9. In order to avoid personnel problems, will make extra effort to listen to all employees complaints and immediately communicate to Sous Chef or Executive Sous Chef, and Executive Chef in order to avoid employee turnover and keep morale at highest level possible.
10. Make sure that all employees throughout entire food production area have proper tools in order, sharpened and clean and all stations available. This must include clean utensils, pots, pans and sheet pans. Make sure that utensils are rinsed daily in iodine water, it will retard any kind of bacteria growth and transmission.
11. Responsible in weekly taste panel to ensure quality food being served.
12. Conduct daily 15 minutes training including the 20 basics.
13. Ensure all banquet function are served on time and of quality, need to work long hours when required.
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership
• Must be able to oversee a kitchen
• Responsible in daily operation
• Good interpersonal and communication skills
• A good team player

We regret that only shortlisted applicants will be notified.

Strictly Supervise and Comply to ALL SOPs in order to reduce wastage.

Responsible all staff work Progress with records and schedule for training.

Responsible all food costs, maintainance and expenditures control.

Responsible for staff development and works upgrade.

Supervise staff in food knowledge, storage and acceptable quality.

Strictly Comply and Execute ALL SOPs.

Supervise Kitchen operational SOP, hygiene, cleanliness, maintainance…

Supervise staff to ensure and comply with FIFO procedures.

Ensure all products comply to company's requirement and quality in achieving its maximum profitability.

Able to create new dishes in order to meet market needs and expectation.

Able to cook China Chinese Cuisine.

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Descriptions

• Prepare and present dishes according to the restaurant's standards and customers' preferences
• Manage inventory of ingredients and supplies
• Maintain cleanliness and organization of work area
• Collaborate with other chefs and kitchen staff to ensure timely preparation and delivery of dishes
• Ensure compliance with food safety and sanitation regulations

Job Requirements

• 2 years of experience is prefered

Benefits

• Full Attendance Incentives
• Staff Meals provided
• Medical
• Annual leave
• Uniform provided
• After midnight transportation provided

Working hours

• 6 days 44 hrs per week

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

• Demi chef oversees line or station cooks within a production area -- such as the wok, grade-manger or pastry section.
• A demi chef relays orders to his station cooks and ensures that each menu item his station is responsible for is prepared on time.
• Oversees all preparation, cooking and presentation for plates.
• Required to assist with cooking, preparation and plating when station chefs are absent.
• Demi chef also ensures that all health and food safety standards are practiced and helps troubleshoot any kitchen issues that may arise.
• Demi chef is responsible for one or more stations, such as the grade manger, fryer, wok, noodles and pastry.
• Demi chef is responsible for most food preparation and cooking, and many are responsible for cleaning the kitchen at the end of night as well.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback collection and reporting of issues as they arise.
• Carry out any other duties as required by management.

Qualifications:

• Higher Certificate in Culinary skills
• 2-5 years experience in the kitchen
• Good knowledge of ingredients and cooking methods
• Good knowledge of food handling, preparation and procedures
• Excellent knowledge of food hugiene regulations and company quality standards
• Acute taste for food
• Passion to cook
• Able to work in a fast pace and under pressure
• positive attitude
• Willingness to learn
• Able to work in a team

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

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 Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

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

保持工作场所和工作区域的清洁和整齐。

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

检查食物的新鲜度，丢弃过期的食物。

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

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

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

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

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

多任务处理能力，能够在快节奏环境下工作

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

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

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

EA License ID: 18C9520

EA Registration ID: R1765753

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description:

• As a Pastry Sous Chef, the incumbent shall be working closely with the Pastry 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 of the Pastry Sous Chef is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Pastry Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Pastry Sous Chef has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 5-7 years of experience in a fine dining restaurant/Michelin-starred establishment.

Please send your resume to [email protected]

Brief description of the Restaurant

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

Job Descriptions

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• 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
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards

Job Requirements

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

Working hours

• 5 Day Work Week, 59 hours a week

Job Description & Requirements

• 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 customers