Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Also able to learn and cook new local dishes.

South Indian, Chettinad and Tandoori must have experience. Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Full awareness of all menu items, their recipes, methods of production and presentation standards.Follows good preservation standards for the proper handling of all food products at the right temperature.Operate and maintain all department equipment and reporting of malfunctioning.Ensure effective communication between staff by maintaining a secure and friendly working environment.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.Personally responsible for hygiene, safety and correct use of equipment and utensils.

Company Background

Kith is known for simple and great breakfasts, traditional Italian pastas and GOOD coffee. Named for our philosophy and intimate atmosphere, Kith is where good coffee and delicious fuss-free fare, rally in a compelling invitation to come together and enjoy. We keep it simple and sincere in everything we do. With sincerity and care for the needs of the people it serves, Kith is a place where people are inspired and happy to work in. We believe in nurturing strong bonds with our people and the customers we serve through sincerity and honesty in all that we do!

Job Responsibilities

Kitchen Operation:

• Responsible for the creation, decoration, and presentation of foods.
• Responsible for overall kitchen operations.
• Prepare and cook food.
• Prepare Mise en Place.
• Ensure good kitchen hygiene and housekeeping duties.
• Ensure compliance with SFA regulations.
• Attend to all kitchen duties including stock checking and supplies.
• Maintain daily cleaning for all kitchen areas and equipment.
• Manage team schedule
• Lead, train, and manage a team of kitchen crew [when eneded]
• Able to exercise flexibility and adapt readily to changes/situations and think on one’s feet.
• Maintain high standards of food quality and safety.
• Enforcing strict adherence to health and safety standards in kitchen, maintaining a clean and organized workspace.
• Work closely with café supervisor to ensure excellent service.
• Undertake other assignments and/or ad hoc duties as and when required.

Other Requirements:

• Preferred at least 1-3 years working experience in Western restaurants or kitchen in-charge
• Culinary degree or relevant certification preferred
• Familiarity with food safety and sanitation regulations
• Basic knowledge of food safety and hygiene practices
• Positive work attitude
• Willing to learn
• Be a team player
• Attention to details
• Attendance and punctuality to work is required

Job Description & Requirements

• Responsible for assisting Chef in administrative work
• Responsible for procuring Japanese ingredients and invoicing
• Responsible for preparing Sushi and Sashimi
• Counsels, guides and instructs personnel in the proper performance of their duties
• Responsible in assisting the Chef in the development of new dishes
• With at least 4 years of Sushi experience
• Excellent knowledge of ingredients
• Excellent good knowledge of Japanese food handling and Sushi preparation
• Acute taste for food
• Ability to consistently maintain a high quality of all Japanese food items and standards of presentation at the counter
• Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards
• Abibilty to converse in Japanese is advantageous

Working Location: Tampines One

Working Hours: 5 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties
• Adhere to company’s standard operating procedures

Executive Chinese Chefs supervise the kitchens operation, control food cost, quality and portion control of food. They oversee purchase of dried goods and fresh products. They have to be innovative and creative on daily special menus and maintain good relationship with customers.

Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards

Be responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs and kitchen utensils

Perform any other reasonable duties as required by the department head from time to time

Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation

Always adheres to Lapita Autograph Collection standards of preparation, recipes and presentation

Maintain buffet and assist guests with serving

Accepts and prepares special orders

Ensures seasoning, portions and appearance of food

Proactively carries out work to facilitate chefs arriving for the other shift’s

• Ensures that food is delivered on time
• Follows proper safety, hygiene and sanitation practices
• Ensures readiness at all times
• Accepts and prepares special orders, and ensures proper posting to guest folio
• Stores unused food properly and informs CDC of larger quantities of stored food
• Prepares all BBQ items for daily operation
• Is responsible for the production, preparation and presentation of all food items, in his section to ensure highest possible quality at all times
• Candidates must have a firm knowledge of the Chinese Cuisine
• Positive attitude and passion for Chinese cuisine
• Planning and determining all food production

Traditional Chinese food has to always be fresh. Most dishes are filled with huge quantities of vegetables, grass-fed meats, seafood and herbs and spices. Every ingredient is handpicked for medicinal purposes. The Chinese people rarely eat canned/frozen food.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

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

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

Duties and Responsibilities

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

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

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

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

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

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

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

This position is responsible for food production and development of food processes for Healthy Meals Manufacturer

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food production in production kitchen
• Verify that prepared food meets requirement
• Ensure quality control and presentation of the food
• Adhere to safety procedures
• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations
• Handle equipment, appliances, supplies and tools
• Production of hot and cold dishes and executing request based on required specifications
• Maintain cleanliness and the hygiene of the kitchen
• Understanding with and complying with the mandatory hygiene standards and requirements
• Perform any other duties assigned

REQUIREMENTS

• Relevant experience, required
• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends and public holidays
• Working Hours : 6 days work week

6 days. Mon- Fri 8am- 6.30pm at food kiosk, Sat 10am-10pm at restaurant

Salary: $3000- $3500

Location: Mon-Fri @CIMB Plaza Food kiosk (Raffles place), Sat @Race course road (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Demi Chef – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Demi Chefs to join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

Key Responsibilities:

• Food Preparation & Cooking:Assist in the preparation and cooking of dishes in your assigned section (e.g., hot kitchen, pastry, or cold kitchen) following Brasserie Astoria’s standards and recipes.
  Ensure all food is prepared with precision and attention to detail, maintaining high quality and consistency.
  
• Station Management:Support the management of your designated section, ensuring cleanliness, organization, and efficiency throughout service.
  Monitor inventory and report any shortages or equipment issues to the Sous Chef or Head Chef.
  
• Quality Control:Ensure that all dishes leaving the kitchen meet the highest standards of quality, taste, and presentation.
  Assist in maintaining hygiene standards and adhere to food safety regulations at all times.
  
• Team Collaboration:Work closely with the kitchen brigade to ensure smooth communication and coordination during service.
  Assist junior chefs and apprentices as required, fostering a positive and collaborative environment.
  
• Menu Support & Innovation:Contribute to the development and innovation of new dishes and seasonal menus.
  Maintain a creative approach while ensuring the menu stays true to the Brasserie Astoria concept.
  
• Training & Development:Participate in on-the-job training to enhance your culinary skills and knowledge.
  Take responsibility for personal growth and improvement within the culinary field.

At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.

Employee Benefits Include:

• Competitive Salary
• Opportunities to attend relevant industry courses (e.g. WSET)
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

If you are an enthusiastic, motivated individual with a commitment to excellence, we invite you to join our Back of House team and help us create extraordinary dining experiences at Brasserie Astoria.

Chef De Partie – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Chef De Parties to join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

Key Responsibilities:

• Station Management:Take full responsibility for the daily operation of your designated section (e.g., hot kitchen, cold kitchen, pastry, or grill).
  Ensure that all dishes are prepared and presented to Brasserie Astoria's high standards.
  Supervise and train junior kitchen staff to develop their skills and maintain quality control.
  
• Food Preparation & Cooking:Lead the preparation and cooking of high-quality dishes, adhering to established recipes and techniques.
  Ensure consistency in the preparation, taste, and presentation of all dishes served from your section.
  Manage mise en place for your section and ensure it is well-organized and fully stocked for service.
  
• Team Leadership:Manage and mentor junior chefs, commis chefs, and kitchen assistants within your section.
  Provide guidance and support to your team, ensuring they understand the standards and expectations for quality and efficiency.
  
• Quality Control:Monitor the quality of food during service to ensure consistency, presentation, and taste meet the highest standards.
  Ensure compliance with food safety, hygiene, and sanitation regulations.
  
• Menu Contribution & Innovation:Work closely with the Sous Chef and Head Chef to develop and refine dishes and seasonal menus.
  Contribute ideas for new dishes, menu enhancements, or special promotions that align with Brasserie Astoria's concept and elevate the guest experience.
  
• Inventory & Stock Management:Oversee the ordering, storage, and management of ingredients for your section.
  Ensure that the stock is used efficiently, minimizing waste and ensuring ingredients are stored and handled properly.
  
• Operational Support:Collaborate with other chefs and kitchen staff to ensure smooth kitchen operations, especially during peak service times.
  Ensure your section is prepared for service and that any issues are addressed promptly to avoid disruption.

At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.

Employee Benefits Include:

• Competitive Salary
• Opportunities to attend relevant industry courses (e.g. WSET)
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

If you are an enthusiastic, motivated individual with a commitment to excellence, we invite you to join our Back of House team and help us create extraordinary dining experiences at Brasserie Astoria.

SINGAPOREAN & SPR ONLY

LTVP PASS HOLDERS MAY APPLY

We are seeking an experienced and skilled Western Chef to join our team. As a Western Chef, you will be responsible for preparing and cooking a variety of Western-style dishes, including burgers, pasta, and other comfort food favorites. You will work closely with our team to ensure efficient and high-quality food production, maintaining our high standards for taste, presentation, and customer satisfaction.

Requirements:

- Experience as a Western Chef or in a related role

- Strong knowledge of Western cuisine and cooking techniques

- Ability to work in a fast-paced environment and prioritize tasks effectively

- Excellent culinary skills and attention to detail

- Strong communication and teamwork skills

- Ability to lift 25 kg and stand for long periods

- Food Safety Certification (preferable)

Our Restaurant need a Pastry Chef, who 'll be responsible for baking beautiful and delicious desserts and confections. In addition to baking, you'll also be responsible for creating seasonal menus, developing new recipes, and sharing your knowledge with other team members.whos expert in Pide Manaqish etc

Description:

Simple Food Solutions Pte Ltd is a dynamic OEM food manufacturing company dedicated to providing innovative and high-quality food products. We are looking for a creative and experienced Research and Development Specialist to lead our R&D efforts, drive new product development, and optimize kitchen operations.

Key Responsibilities:

1. Recipe Development and Product Innovation

• Create and test innovative recipes tailored to market trends and customer demands.

• Ensure recipes are scalable for production efficiency while maintaining exceptional quality.

2. Quality Assurance and Control (QA/QC)

• Establish and implement robust QA/QC protocols.

• Conduct product trials to ensure consistency, compliance, and safety standards.

• Resolve quality issues during development and production.

3. Product Approval and Accountability

• Oversee product approval, ensuring all items meet company standards for taste, presentation, and compliance.

• Sign off on finalized recipes and processes, assuming full accountability for product quality.

4. Collaboration with the Sales Team

• Partner with the sales team to understand customer feedback and market needs.

• Assist in presenting products to clients, including demonstrations and tastings.

• Support customization for specific customer requests.

5. Production Alignment and Management

• Collaborate with the Production Manager to align recipes with operational capabilities.

• Train production staff on new recipes and processes.

6. Market and Trend Analysis

• Research food trends, customer preferences, and competitor products to inform recipe development.

• Innovate and propose new product concepts for market differentiation.

7. Documentation and Reporting

• Maintain thorough records of recipes, ingredient specifications, and QA/QC protocols.

• Provide updates to the Production Manager and sales team on project progress and approvals.

Qualifications:

• Minimum of 5 years of culinary experience, focusing on R&D, QA/QC, or product development.

• Expertise in scaling recipes for production.

• Knowledge of food safety regulations and quality standards.

• Strong collaboration skills with production and sales teams.

• Excellent problem-solving and organizational skills.

Education:

• Degree/Diploma in Culinary Arts, Food Science, or a related field.

• Certifications in quality management or culinary innovation are a plus.

Key Competencies:

• Accountability in managing product quality, approvals, and customer satisfaction.

• Creative and innovative thinking with a strong focus on operational alignment.

• Ability to manage multiple projects within tight deadlines.

Benefits:

• Competitive salary and performance incentives.

• Opportunities for career growth and skill development.

• Collaborative and innovative work environment.

Job 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

Job Requirements

• 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

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

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

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

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

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

3.Able to work under pressurein a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

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

• Foster positive thinking and motivation within all pastry kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Ensure maximum compliance to all FSS Policy and Procedure.
• To strive for improvement through daily training and continuous updating.
• Have daily guest contact and report feedback.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Perform any other reasonable duties as required by the department head from time to time

Requirements:

• Minimum of three years related experience.
• Experience in hotel industry will be added advantage.

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

• 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 Description:

Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Hunan dishes and other etc.

Able to cook Mala hotpot dishes, able to prepare chinese salad. (eg. Liang Ban Chai)

Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.

Maintaining the cleanliness of the food preparation area.

Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.

Ensure consistency in food quality, presentation and standards.

Preparing & Cooking Food.

Requirements:

At least 5 years of cooking/ relevant experience.

Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

Lead, mentor and manage the culinary team.

Develop and plan menus and daily specials.

Create prep lists for the kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality and appearance.

Ensure compliance with applicable health codes and regulations.

Establish maintenance and cleaning schedules for equipment, storage and work areas.

JOB DESCRITION:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues

JOB REQUIREMENTS:

• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays