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

About us: Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounding of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalized level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

Job Description

· Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

· Support and follow direction of Exec Chef / Head Chef / Sous Chef in order to perform the role with precision and attention to detail.

· Prepare daily mise-en-place.

· Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

· Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

· Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

· Adhere to all standards for food hygiene, presentation, production and portioning.

· Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

· Maintain standard cleanliness and sanitation in all kitchen areas.

· Minimise food wastage.

· Ensure sufficient stocks in storage and inform superior for replenishment.

· Other job-related tasks as and when assigned.

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

• Work at Central Kitchen.
• Must have at least 3 year experience in cooking South India cuisine and South India snacks item.
• Plan and make varieties in breakfast menu and meal menu for foreign workers from South India especially from Tamil Nadu.
• Additional experience in North India cuisine would be an advantage.
• Able to give variety menu at reasonable budget and cost
• Work together with other workers' to ensure kitchen operations are smooth and complete work at stipulated timing
• Give priority to kitchen cleanliness and ensure a safe enviroment to work.
• Have some knowledge in handling packing machines including attend to minor error.

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Role

Should have good organizational skills and time management. Must be a creative individual,capable of creating dishes and garnishing.

Responsibilities

• Ability to manage daily kitchen operations.
• Purchase and Receive groceries.
• Ensure that all food prepared is of high quality and served in a timely manner.
• Discuss and plan menu for events, keeping in mind the budget and availability of seasonal ingredients.
• Co-ordinate with kitchen staffs and ensure mise en place are done according to SOP.
• Train staff to prepare and cook all the items as per catering order.
• Take stock of ingredients and equipment and place orders accordingly.
• Ensure safety and sanitation standards in kitchen are followed.
• Any other tasks as assigned by Master Chef.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

*Job Descriptions:*

* Involves in kitchen operations from food preparation to final production.

* Monitoring and ensuring food quality served with minimum wastage and waiting period for serving.

* Stock inventory and ordering.

* Ensure compliances to health and safety regulations.

* Involves in R & D of menu items.

*Job Requirements:*

* Minimum 2 years experience or culinary skills

* Must be able to work on weekend and public holidays

* Possess positive work attitude and able to work in fast pace environment.

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Interested applicants, please reply with your updated resume (in word doc format) .

Michelle Ang | Lead, HR Services & Recruitment | One HR Pte Ltd

EA License. No: 08C4558

EAP Reg. No: R110143

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 BBQ and 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

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：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

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：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Overall job objectives

In-charge of the entire operations of the kitchen, from menu planning, propose pricing, purchasing supplies, quality and presentation of the food that comes out of the kitchen.

Core responsibilities

- Plan and analyse recipes to assign prices to menu items.

- Maintain proper consistency in food quality and service.

- Understands and adheres to proper food handling, safety and sanitation standards during food preparation

- Responsible in training staffs.

- Research and develop new menu for food items.

- Creation and implement Standard Operating Procedures for preparation of food items.

- Minimum 3 years experience

- Looking for an independent, creative, meticulous individual to join our - growing team.

- Consumer/retail facing experience in food and menu creation will be preferred.

- Experienced in hot food sector.

- Experienced in sourcing, ingredients cost calculation, recipe card, SOP, work flow

- Team player

1. Job Description:

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements:

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment
• Possess good hygiene and personal grooming standards
• Minimum 3 years of relevant experience

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time

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

- 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 Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

JOB SUMMARY

The chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. He/she should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, he/she should be familiar with sanitation regulations，ensuring the station is kept at the highest hygiene and food safety standards, ensuring items are ordered, received and stored in proper condition, ensuring proper usage of food with minimal food waste and all other tasks as delegated by the chefs

RESPONSIBILITIES

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• Study each recipe and gather all necessary ingredients.
• Develop new recipes in accordance to company’s branding and directions.
• Modify recipes to meet customers’ needs and requests
• Ensure appealing plate presentation.
• Check freshness of food and discard out-of-date items.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment and work areas to ensure conformance to established standards.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Keeps equipment operating by following operating instructions, troubleshooting breakdowns, maintaining supplies, performing preventive maintenance, calling for repairs;
• Provide training to staff in accordance to company training guide and manuals
• Perform other ad hoc duties as assigned.

REQUIREMENT

• Hands-on experience with various kitchen equipment (e.g. grillers, pasta makers, Combi Oven, Salamander and etc)
• Advance knowledge of culinary, baking and pastry techniques.
• Ability to remain calm and undertake various takes.
• Excellent time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Excellent communication and interpersonal skills.
• Customer service focused and solution-oriented.
• Maintain positive company morale and professional attitude.
• Punctual and responsible.
• Desire to constantly learn and grow professionally.
• Must be able to work overtime, weekends and public holidays, as needed.
• Must be able to travel to work overseas if required.
• Must maintain personal hygiene at all times.

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Job Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

• 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.)
• 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

Objectives of this role

• Collaborate with Director in setting and driving organizational vision, operations strategy, and hiring levels
• Translate strategy into actionable steps for growth, implementing organization-wide goal setting, performance management, and annual operations planning
• Oversee company operations and employee productivity, building a highly inclusive culture that ensures team members can thrive and that organizational goals are met
• Ensure effective recruiting, onboarding, professional development, performance management, and retention
• Ensure compliance with national and local business regulations, and take appropriate action when necessary

Responsibilities

• Analyze internal operations and identify areas for process enhancement
• Implement business strategies and plans that align with the short- and long-term objectives developed in tandem with Director
• Monitor performance with tracking software and take corrective measures when necessary, and prepare detailed updates and forecasts
• Build and maintain trusting relationships with key customers

Required skills and qualifications

• Five or more years of experience in executive leadership roles
• Excellent leadership skills, with steadfast resolve and personal integrity
• Understanding of advanced business planning and regulatory issues
• Solid grasp of data analysis and performance metrics
• Ability to diagnose problems quickly and foresee potential issues

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

COMPANY DESCRIPTION

RESPONSIBILITIES

Job Scope:

The Research and Development (R&D) Chef for the Singapore/Asian Market plays a pivotal role in creating and developing innovative food products for the company's portfolio of:

1. Value added frozen convenience foods
2. Bakery products
3. Sauces and pastes
4. Pureed products and desserts.

In addition, the R&D Chef provides consultation services to clients seeking OEM projects.This role requires a deep understanding of current and upcoming cuisines in SIngapore, consumer preferences, and regional regulations, coupled with the ability to offer flexible solutions and multiple options to clients. The R&D Chef will collaborate with cross-functional teams to conceptualize, design, and present various product options tailored for the client's needs and preferences while maintaining the company's quality and safety standards and objectives.

Key Responsibilities:

1. Internal and External Customer Focus and OEM consultation: Act as a consultant to clients seeking OEM projects, understanding their requirements, preferences, and target markets. Tailor product development to meet the unique needs and preferences of FMD client's and target markets, offering 2-3 product options for FPG Food Services and OEM projects, and incorporating client feedback into the development process.
2. Product development, testing and cost management: Formulate and create new food products that cater to the unique tastes and dietary preferences of the Singapore and Asian market. This includes recipe development, trials, and optimizing product taste, texture & presentation with respect to cost. Develop cost-effective recipes that align with pricing expectations and regional cost structures while maintaining high product quality.

1. Documentation: Maintain detailed and accurate records of recipes, ingredients, and processes for consistency and reproducibility, considering regional variances. All developed recipes and processes are company proprietary information and proper documentation on a restricted shared drive is necessary for internal audits and business continuity
2. Innovation and Market Research: Continuously seek opportunities to improve product offerings by exploring new ingredients, cooking methods, and packaging solutions. Share findings with FMD management.Continuously refines R&D process to reduce R&D timelines, and refines production and R&D handover to ensure shorter trial and error for full production runs. Support timely testing, upscaling and commercialization of projects. Stay updated on local and regional food trends, consumer preferences, and regulatory requirements to identify opportunities for product innovation and OEM projects.
3. Collaboration: Work closely with cross-functional teams, including marketing, business development, procurement, and production, to ensure successful product launches in the Singapore and Asian market. Ensures consistencies in R&D samples through end product after first production run matches R&D samples and pilot production run samples.
4. Regulatory Compliance and Quality Assurance: Ensure that all products comply with local and regional food safety and labeling regulations. Establish and maintain quality standards and monitor the consistency of product quality through production processes in line with Asian market expectations.

Qualifications:

• Bachelor's or higher degree in Culinary Arts, Food Science, or a related field.
• Min 10 years of experience in culinary or food product development, preferably in the Asian market.
• Strong knowledge of local and regional food safety and quality assurance practices.
• Familiarity with production kitchens and large batch production process for R&D recipe adaptation: Bakery (asian style bakeries using tangzhong dough), retort process, sauce and paste production, pureed foods, cooked and frozen food production and local desserts.
• Excellent communication and teamwork skills, with a high degree of openness and adaptability. Able to delegate work effectively to ensure best result outcome in a short period of time.
• Creative thinking, a passion for innovation, and the ability to incorporate Asian culinary elements into product development.
• Strong project management skills and the ability to manage multiple projects simultaneously.

Attitude Characteristics:

• Open mindedness: An open-minded approach to customer demands on recipe and product development, as well as various methods to achieve the same or better outcome.
• Resourceful and proactive self-starter: Able to work independently to research, trial and record recipes or techniques. Seeks help
• Adaptability: Given the dynamic and diverse nature of Asian cuisine, the R&D Chef should be adaptable and willing to embrace change, innovation, and regional variations.
• Passion for Learning: A continuous desire to learn about new ingredients, cooking techniques, and cultural aspects that can be integrated into product development.
• Systematic and Strong Attention to Detail: A strong commitment to detail and systems is a minimum requirement. This involves developing and documenting material specifications, recipes, methods and quality and specification of raw materials and finished product to ensure customer satisfaction and protect proprietary information.
• Collaborative Spirit: A willingness to work closely with cross-functional teams and incorporate diverse perspectives (marketing, commercial heads, production leads) into product development.
• Resilience: The ability to handle setbacks and challenges with resilience, learning from failures, and persistently striving for culinary excellence.

Job Title: Western Kitchen Head Chef

Location: Singapore, Bukit Timah

About Us: An Aussie dish inspired place where every bite is a little slice of happiness. Just 5mins walk from Bukit Timah MRT station, our café has been dishing out Aussie-fare deliciousness for 5 years. From scrumptious brunch to mouthwatering burgers, we're passionate about serving up good coffee, wholesome food at a honest price point, creating good vibes and unforgettable dining experiences for our guests.

Position Overview: As Head Chef you will oversee the day-to-day running of the kitchens and be able to manage, lead, motivate and develop the team. Responsibilities will include menu planning, managing the financial KPI's enabling business success, purchasing, health and safety including food hygiene procedures.

Responsibilities:

• Dive into the culinary world and assist in whipping up delectable dishes under the guidance of our chefs
• Keep our kitchen sparkling clean and organized – because a tidy kitchen is a happy kitchen
• Team up with fellow food enthusiasts to keep the kitchen fires burning during our busiest hours
• Embrace the journey of culinary discovery and savor every flavor-packed moment
• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Qualifications:

• A passion for food that rivals your love for your favorite TV show (seriously, we're looking for some serious foodie vibes)
• A sprinkle of positivity and a dash of can-do attitude
• Ability to dance gracefully (or at least semi-gracefully) through a fast-paced kitchen environment
• Flexibility to work a variety of shifts, including weekends and holidays
• For Singaporeans, PRs and LTVP Welcomed.
• 5+ years of experience in a back-of-house management position
• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions

Benefits:

• Comprehensive salary package.
• Employee discounts on our mouthwatering menu offerings (because even kitchen wizards need to eat)
• A supportive and inclusive work environment where laughter and good vibes only is as essential as salt in a good recipe
• Paid time off and benefits package for eligible employees (because even culinary superheroes need a break)

If you're ready to spice up your life (and your cooking skills), we want to hear from you. Join us at and be part of a culinary adventure that's as delicious as it is delightful.

To apply, please submit your resume along with a brief note introducing yourself and sharing your favorite food-related joke (because laughter is the secret ingredient to a happy kitchen). - you can ignore this part if you're not on board.

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to interact with English and Chinese speaking colleagues effectively
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

Job Description

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements

Any other jobs or duties assigned by the Executive Chef from time to time.

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance