• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Responsibilities

Kitchen Operation:

• Responsible for the creation, decoration, and presentation of foods.
• Responsible for overall kitchen operations.
• Prepare and cook food.
• 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 loc Chinese 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

Work Location

• North East

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

This position is accountable for producing the following result:

To lead Employees Only Singapore’s kitchen program by example and doing: Managing the kitchen, ensuring that consistency and quality are carried through to execution. You’ll lead and manage the kitchen team. You will be a role model, and hold your kitchen team accountable, to systems so that the kitchen maintains and excels in both an innovative and profitable food program, forming the foundation for a cohesive food and beverage experience.

WORK LISTING:

Strategic Work:

1. Execute Employees Only Singapore’s food program with quality and consistency

2. Daily leadership and management of the kitchen team

3. Manage kitchen operations

Tactical Work:

1. Execute Employees Only Singapore’s food program with quality and consistency

· Control and direct the food preparation process and any other relative activities

· Construct menus with new or existing culinary creations ensuring the quality and consistency of menu items

2. Daily leadership and management of managers, guest relations officers, servers, bartenders, busser/runners

· Provide strong presence and leadership amongst the kitchen team and FOH staff

· Work with team members in service to minimize wastage and increase productivity and efficiency

· Organizing kitchen staff so that everyone is set up for success

· Train service staff on food knowledge

· Set expectations and hold people accountable for behavior

· Communicate to General Manager, Assistant General Manager, following escalation points

3. Manage kitchen operations.

· Holds daily pre-shift meetings and departmental meetings

· Communicate daily with reservations department with respect to reservation and guest count, special events, VIPs, special dietary requirements and/or seating arrangements

· Cost control

· Inventory

· Estimate kitchen staff workload and compensations

· Comply with nutrition and sanitation regulations and safety standards

· Arrange for repairs when necessary

· Remedy any problems or defects

· Foster a climate of cooperation and respect between co-workers

· Any other duties tasked by director or based on operational needs

· Scheduling and labour costing for the kitchen team

STANDARDS:

Position-Specific:

• Organized: Prepared and ready to work, impeccable with follow-through

• Communication: Thorough and transparent, closes loops to management, able to articulate problems & needs

• Lead by example & doing: Work alongside the team, and be present to hold people through to accountability

• Always striving for better (never complacent)

• Problem – Solution – Action oriented

• Making yourself available for what’s needed the most (e.g. filling in when needed)

• Able to hold employees accountable (able to conduct 1-1s, verbal warnings, write-ups, & advocate for people’s promotions)

We are looking for motivated individuals to join our kitchen:

Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

Prepare and cook food in all areas of the kitchen as and when directed

Able to deliver food items on time with consistent standard & presentations

Coordinate food production, stock and quality

Ensure station is organized so that meals go out on time and the work area remains clean and orderly

Constantly check the quality of food prepared with regards to taste and temperature according to the company standard

Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage

Oversee the cleanliness of kitchen, the equipment, work stations and environment.

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Overview of the Job

An experienced and creative Head Chef to lead the culinary team and oversee all aspects of
our kitchen operations. Be responsible for menu planning, P&L management, food
preparation, quality control, staff management, and ensuring an exceptional dining
experience for our guests. Have a passion for culinary excellence, a flair for creativity, and a
strong commitment to delivering outstanding food and service.

Overall Responsibilities of the Role:

Key Responsibilities:

1. Menu Planning and Development:

• Create and develop innovative and appealing menu offerings that cater to a
  diverse range of tastes and dietary preferences.
• Stay updated with food trends and incorporate new ingredients and cooking
  techniques into the menu

2. Food Preparation and Cooking:

• Oversee all food preparation activities, ensuring high-quality standards and
  consistency in taste and presentation.
• Maintain a clean and organized kitchen environment, adhering to all food
  safety and sanitation guidelines.

3. Staff Management:

• Recruit, train, and mentor kitchen staff, including chefs, cooks, and kitchen
  assistants.
• Set clear performance expectations and provide ongoing feedback to maintain
  a high-performing team.

4. Quality Control:

• Conduct regular quality checks to ensure that dishes meet established
  standards for taste, presentation, and portion size.
• Address any issues or concerns promptly to maintain food quality.

5. Inventory and Cost Control:

• Manage inventory levels and control food costs by implementing efficient
  ordering and wastage reduction measures.
• Monitor kitchen expenses and work within budgetary constraints.

6. Collaboration and Communication:

• Coordinate with front-of-house staff to ensure smooth kitchen operations and
  timely food service.
• Communicate special dietary requirements or customer preferences
  effectively to the kitchen team.

7. Compliance and Safety:

• Ensure compliance with all relevant health and safety regulations and food
  handling standards.
• Conduct regular kitchen inspections and address safety concerns promptly.

Qualifications:

• 5 years of proven experience as a Head Chef or Executive Chef in a high-volume
  restaurant or culinary establishment.
• Financially savvy in cost management
• A culinary degree or equivalent certification is preferred.
• Strong leadership and management skills.
• Creativity and ability to develop innovative dishes.
• Excellent knowledge of cooking techniques and cuisines.
• Knowledge of food safety regulations and best practices.
• Exceptional communication and teamwork skills.
• Ability to work under pressure and maintain a positive attitude.
• Flexibility to work evenings, weekends, and holidays as required.

Job Description:

• Perform checks on diet texture and actively involved/ participate in daily belting & dishing Operationally ensuring all foods established portions sizes are adhere.
• Communicate and work closely with QA executive/ speech therapist, dietitian, ensuring special diets request are well translated and executed as per diet orders.
• Constantly look out for damage soiled utensils are NOT put into used practically for creaked or chipped casserole bowls.
• Handle patients diet chit diligently and convey messages to fellow’s chefs, follow up and respond as appropriate. Informed any discrepancy immediately to RO.
• He/she schedules working hours of all kitchen employees and ensure daily operation needs are achieved. Keeping the kitchen area clean & safe, organizing and conducting roll call, training for cooking method and best practices

Requirements:

• GCE N or O Level
• Minimum 10 years of experience
• Central Kitchen environment

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday.

Job Description:

• Ensure kitchen operates in compliance with food hygiene standards and standard operating procedures
• Delivers food services with high quality standards.
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Assist in maintaining the entire kitchen operation
• Preparing hot and cold dishes and executing request based on required specifications
• Assisting in the planning and development of menus and recipes
• Supervising, training, and developing staff and ensuring consistency in work performance
• Ensure quality control and presentation of the food
• Maintain a planned food cost
• Assist in cleaning duties
• Assisting Sous Chef in duties

Job Requirements:

• Basic Food Hygiene Cert (WSQ)
• At least 3 years’ experience working in a similar role.
• Ability to innovate and create attractive food products
• Passion for delivering great food and service
• Knowledge of best practices for safety and sanitation
• Require to work on weekends and public holidays.

As a Culinary Chef, you will work closely with our Head Chef to create and execute delicious and innovative dishes. You will be responsible for assisting in menu planning, ordering ingredients, and overseeing kitchen operations. The ideal candidate will have a strong culinary background, excellent leadership skills, and a creative flair for food presentation.

If you are a team player with a strong work ethic and a passion for culinary excellence, we want to hear from you. Join us in creating memorable dining experiences for our guest and take your culinary career to the next level.

Executive Chef MUST be able to cook and prepare Hunan Cuisine for this Hunan Restaurant.

Six and a half day work.

Must prepare to train junior Chef and pass on recipes.

Able to work on weekend.

Exprience of at least 10 years in Hunan Cuisine.

Only shorlisted candidate will be call upon for interview.

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 detail

Responsibilities

• Provides guidance for 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
• Controls and directs the food preparation process efficiently and professionally
• Creates 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
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, 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
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Summary:The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef in managing kitchen operations, ensuring the preparation of high-quality dishes, and maintaining a smooth workflow. The Sous Chef will supervise kitchen staff, manage inventory, and uphold the highest standards of food safety and sanitation.

Key Responsibilities:

1. Kitchen Operations:Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development:Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control:Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control:Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training:Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication:Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

Qualifications:

• Culinary degree or equivalent professional experience.
• Proven experience as a Sous Chef or in a similar role.
• Strong culinary skills and creativity.
• Excellent time management and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong leadership, communication, and interpersonal skills.

Working Conditions:

• The position may require working long hours, including evenings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Description:

• He/she is responsible and accountable for the overall success of the F&B outlet.
• He/she will personally perform tasks and lead the culinary colleagues in daily operations.
• He/she will work towards continuously improving guest and colleague satisfaction which achieving financial and non-financial targets
• Provide functional assistance and direction to the kitchen daily operations
• Produce high levels of food quality to satisfy the needs of guests
• Ensure that all standard recipes are followed in the preparation process
• Ensure that all staffs are aware of the Safety policy of the section
• Instruct and delegate duties fairly and in an appropriate manner to the subordinates
• Control food cost and food quality in the kitchen
• Ensures compliance with food handling and sanitation standards
• Follow & Maintains HACCP standards
• To provide ongoing training to staff and develop and implement all service and kitchen guidelines and ensure its compliance by all staff.
• Support and work closely with the Restaurant Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic to the restaurant and increase per customer spend
• Plan activities, promotions, and menu implementations according to the annual marketing plans

Requirements:

• Minimum Professional Certificate in a Culinary-related field
• Minimum of 5 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position
• A WSQ Food Safety certificate is an advantage
• Previous leadership experience in a high-end kitchen required
• Good interpersonal skills with the ability to communicate with all levels of colleagues
• Service-oriented with an eye for details
• Multicultural awareness and ability to work and thrive within a culturally diverse environment
• Good presentation and influencing skills
• Ability to work independently and have good initiative in a dynamic environment
• Ability to work well under pressure in a fast-paced environment

Job Summary:
We are seeking a skilled and passionate Japanese Chef to join our team. The ideal candidate will have extensive knowledge of Japanese cuisine, including traditional and modern techniques. You will be responsible for preparing high-quality dishes, maintaining food safety standards, and contributing to the overall dining experience.

Key Responsibilities:

• Prepare and cook a variety of Japanese dishes, including sushi, sashimi, tempura, ramen, and other specialties.
• Ensure dishes are prepared with precision and presented attractively.
• Create seasonal menus with authentic Japanese flavors.
• Collaborate with the management team to design and update the menu.
• Innovate and introduce new dishes while maintaining authenticity.
• Maintain high standards of food quality, taste, and presentation.
• Monitor ingredient freshness and ensure proper storage.
• Oversee the daily operations of the kitchen.
• Ensure cleanliness and compliance with health and safety regulations.
• Manage inventory levels and order supplies as needed.
• Minimize waste and control food costs.

Requirements:

• Proven experience as a Japanese Chef or similar role in a high-end restaurant or hotel.
• Proficiency in preparing a wide range of Japanese dishes.
• Certification in culinary arts or specialized training in Japanese cuisine.
• Strong knowledge of food safety and sanitation standards.
• Creative and passionate about Japanese food and culture.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Excellent communication and leadership skills
• Flexible to work weekends, evenings, and holidays as required.
• Ability to stand for long periods and perform physically demanding tasks.

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

- procurement of daily ingredients

- supervision of team of chefs

- monthly revision of menus

- in charge of whole kitchen operations

- assignment of daily tasks to team of chefs

- liaision with vendors and suppliers

- manage and control ingredients costing for restaurant

- ensure daily cleanliness of kitchen