Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,A,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Responsibility.

1. Oversee food preparation methods and ensure a consistently high-quality standard of products and compliance with SOP .
2. Supervise kitchen areas and ensure that consistency of the highest-quality product is achieved and maintained in all culinary areas, including adhering to operation deadlines.
3. Enhance that product presented to clientele including developing product concepts with market research.
4. Enforce all hygiene/safety rules & regulations in accordance Halal & ISO 22000.
5. Supervise ongoing movement of inventory, purchase, and storage, to on-time delivery.
6. Train staff on food preparation, and SOP and adhere to company policy.
7. To review all the transfer records, and inventory in the ERP system.
8. Any other appropriate duties and responsibilities as assigned by superior or Senior Management.

JOB SUMMARY:

Assisting the Executive Chef in overseeing daily kitchen operations and ensuring the preparation and presentation of high-quality dishes. He/She supervises kitchen staff, coordinates food preparation, and manages inventory, while also ensuring food safety and cleanliness standards are maintained. In the absence of the Executive Chef, the he/she takes full responsibility for the kitchen, ensuring smooth operations and consistent quality.

Job Responsibilities:

• Help in the preparation and design of all food and drinks menus;
• Produce high quality plates both design and taste wise;
• Ensure that the kitchen operates in a timely way that meets our quality standards;
• Fill in for the Executive Chef in planning and directing food preparation when necessary;
• Resourcefully solve any issues that arise and seize control of any problematic situation;
• Manage and train kitchen staff, establish working schedule and assess staff’s performance;
• Order supplies to stock inventory appropriately;
• Comply with and enforce sanitation regulations and safety standards;
• Maintain a positive and professional approach with co-workers and customers;
• Collaborate with the culinary team to develop new menu items, seasonal specials, and tasting menus;
• Ensure compliance with health and safety regulations, sanitation standards, and food handling procedures at all times; snf
• Maintain cleanliness and organization in the kitchen, including equipment maintenance and proper storage of ingredients.

Jobs Requirements:

• Proven experience as a Sous Chef/Junior Sous Chef or similar role.
• Strong culinary skills.
• Excellent leadership and communication skills, with the ability to motivate and mentor kitchen staff.
• Creative flair and a passion for experimenting with new ingredients and flavors.
• Ability to work well under pressure in a fast-paced kitchen environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Certificate of food hygiene course.

If you're ready to take your culinary career to the next level and join a dynamic team passionate about Asian cuisine, we want to hear from you!

• Job Title: Chef / Sous Chef
• Type: Full-time position
• Cuisine: Italian
• Location: Hillview / Duxton / Bedok

RESPONSIBILITES

• Assist to Outlet Chef with full operation of kitchen task
• Prepare and cook dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 3 years of experience in a similar role
• 6 days work week
• Proficiency in Italian cuisine and ingridents preparation
• Ability to work in a fast-paced environment
• Handle own station without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Junior Position

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts
• Annual Loyalty Salary Increment

1. Kitchen Operations:

• Monitor food preparation for brand-specific offerings, ensuring culinary techniques, plating standards and quality controls are followed consistently.
• Implement workflow optimization strategies for brand kitchens, analyzing processes, identifying efficiencies and implementing changes to enhance kitchen operations.
• Conducting routine checks, coordinate equipment repair or maintenance for brand kitchens and ensure all kitchen equipment is in optimal working condition. Report to Deputy Executive Chef for any repairs required.

2. People Management & Development:

• Participate in recruitment processes, assist in defining job roles, conduct interviews, and provide input on hiring decisions to fill operational positions.
• Coordinate training programs with HR, provide guidance, and support employee development initiatives to improve skills, performance, and career advancement prospects.
• Assist in performance management processes, conduct evaluations, provide feedback, and support performance improvement efforts for operational staff across district.
• Drive employee engagement across specific brand, recognize accomplishments, organize engagement activities, and foster a positive work environment.
• Identify and develop leadership talent across specific brand, provide leadership development programs, mentorship, and career advancement opportunities to build a strong leadership pipeline.
• Address and resolve employee conflicts or disputes across specific brand, conduct investigations, mediate discussions, and implement conflict resolution strategies to maintain a productive and cohesive workforce.

3. Quality Assurance:

• Monitor compliance with quality standards, safety protocols, and regulatory requirements across specific brand, conducting bi-monthly inspections, and reviews.
• Monitor quality control protocols across specific brand, including product inspections and corrective actions to maintain consistent quality standards.
• Monitor food safety practices across specific brand, including training staff on food handling procedures, conducting food safety audits and maintaining health department compliance.
• Monitor hygiene standards across specific brand, ensuring cleanliness, sanitation, and hygiene protocols are followed, and addressing any non-compliance issues.
• Monitor pest control measures across specific brand, coordinate pest inspections, and take corrective actions to prevent and address pest issues in kitchen areas.
• Monitor quality improvement initiatives across specific brand, implement corrective actions and drive continuous improvement in quality standards and customer satisfaction.

4. Workplace Safety & Security:

• Conduct safety audits, inspections and risk assessments to identify hazards, mitigate risks, and comply with occupational health and safety regulations.
• Investigate incidents, accidents and implement corrective actions and preventive measures to prevent recurrence.
• Monitor safety training initiatives across specific brand, including regular training sessions, safety drills, and certification programs for staff members.
• Monitor and address workplace hazards across specific brand.
• Implement safety measures and ensure compliance with safety regulations.
• Conduct risk assessment training across specific brand.
• Conduct emergency response plans across specific brand, drills and simulations, and ensure staff readiness to handle emergencies such as fires, medical incidents, and evacuations.
• Conduct bi-monthly safety inspections across specific brand, identify safety hazards, and implement corrective measures to address deficiencies and prevent accidents.

5. Menu Management:

• Assist Deputy Executive Chef on menu development, including concept creation, recipe testing and menu item selection.
• Assist Deputy Executive Chef on seasonal menu changes, promotions to attract customers and increase sales.
• Train staff on menu items, including menu tastings and product knowledge sessions.

6. Inventory & Cost Management:

• Monitor inventory control procedures within the brand, including inventory tracking, stock transfers, ordering processes, excess inventory and inventory accuracy checks.
• Monitor waste reduction initiatives for brand-level operations, including waste tracking systems, portion control measures, and training programs to reduce waste and improve profitability.
• Track budget performance, analyze spending patterns and make budget adjustments to optimize resource allocation and financial performance.

7. Others:

• Perform any other additional responsibilities as assigned by Deputy Executive Chef.

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment

Certification in Culinary would be beneficial

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

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

As a Chef you are responsible for:

• Preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

As a Chef you are responsible for:

• Preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Responsibilities:

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

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

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

· Must be able to work night shift and split shift

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

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

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

• To control the food cost and the consistency of quality and quantity of food served
• Assists in the implementation of annual promotion plan and menu change cycle
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely
• Recommend and organize proper and systematic storage of food items in the kitchen
• Prepares duty rosters schedules vacation and public holidays accordingly
• Competent with health, safety, and other emergency procedures
• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef

Requirements:

• Current Junior Sous Chef or Sous Chef with Italian Cuisine Experience
• Basic knowledge of MS office
• High level of flexibility and adaptability
• Able to work public holidays and weekends

1. Kitchen Operations:

• Monitor food preparation for brand-specific offerings, ensuring culinary techniques, plating standards and quality controls are followed consistently.
• Implement workflow optimization strategies for brand kitchens, analyzing processes, identifying efficiencies and implementing changes to enhance kitchen operations.
• Conducting routine checks, coordinate equipment repair or maintenance for brand kitchens and ensure all kitchen equipment is in optimal working condition. Report to Deputy Executive Chef for any repairs required.

2. People Management & Development:

• Participate in recruitment processes, assist in defining job roles, conduct interviews, and provide input on hiring decisions to fill operational positions.
• Coordinate training programs with HR, provide guidance, and support employee development initiatives to improve skills, performance, and career advancement prospects.
• Assist in performance management processes, conduct evaluations, provide feedback, and support performance improvement efforts for operational staff across district.
• Drive employee engagement across specific brand, recognize accomplishments, organize engagement activities, and foster a positive work environment.
• Identify and develop leadership talent across specific brand, provide leadership development programs, mentorship, and career advancement opportunities to build a strong leadership pipeline.
• Address and resolve employee conflicts or disputes across specific brand, conduct investigations, mediate discussions, and implement conflict resolution strategies to maintain a productive and cohesive workforce.

3. Quality Assurance:

• Monitor compliance with quality standards, safety protocols, and regulatory requirements across specific brand, conducting bi-monthly inspections, and reviews.
• Monitor quality control protocols across specific brand, including product inspections and corrective actions to maintain consistent quality standards.
• Monitor food safety practices across specific brand, including training staff on food handling procedures, conducting food safety audits and maintaining health department compliance.
• Monitor hygiene standards across specific brand, ensuring cleanliness, sanitation, and hygiene protocols are followed, and addressing any non-compliance issues.
• Monitor pest control measures across specific brand, coordinate pest inspections, and take corrective actions to prevent and address pest issues in kitchen areas.
• Monitor quality improvement initiatives across specific brand, implement corrective actions and drive continuous improvement in quality standards and customer satisfaction.

4. Workplace Safety & Security:

• Conduct safety audits, inspections and risk assessments to identify hazards, mitigate risks, and comply with occupational health and safety regulations.
• Investigate incidents, accidents and implement corrective actions and preventive measures to prevent recurrence.
• Monitor safety training initiatives across specific brand, including regular training sessions, safety drills, and certification programs for staff members.
• Monitor and address workplace hazards across specific brand.
• Implement safety measures and ensure compliance with safety regulations.
• Conduct risk assessment training across specific brand.
• Conduct emergency response plans across specific brand, drills and simulations, and ensure staff readiness to handle emergencies such as fires, medical incidents, and evacuations.
• Conduct bi-monthly safety inspections across specific brand, identify safety hazards, and implement corrective measures to address deficiencies and prevent accidents.

5. Menu Management:

• Assist Deputy Executive Chef on menu development, including concept creation, recipe testing and menu item selection.
• Assist Deputy Executive Chef on seasonal menu changes, promotions to attract customers and increase sales.
• Train staff on menu items, including menu tastings and product knowledge sessions.

6. Inventory & Cost Management:

• Monitor inventory control procedures within the brand, including inventory tracking, stock transfers, ordering processes, excess inventory and inventory accuracy checks.
• Monitor waste reduction initiatives for brand-level operations, including waste tracking systems, portion control measures, and training programs to reduce waste and improve profitability.
• Track budget performance, analyze spending patterns and make budget adjustments to optimize resource allocation and financial performance.

7. Others:

• Perform any other additional responsibilities as assigned by Deputy Executive Chef.

Knowledge’s of kitchen management.

Hygiene and cleanliness awareness

Able to cook Chinese, Indonesian , Thai and Western Cuisine

Must be able to wash, cut, and prepare foods designated for cooking.

Prepared food meets the required quality and quantity.

Manage food costing, stock control, inventory and waste management.

Must be able to work overtime.

Ready to work any shift

Willing to work on weekends and public holiday

· Must be able to work night shift and split shift

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