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.

• 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 Mexican recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where nece
• Must be able to work on weekends and public holidays.

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

Supervise functioning of all kitchen team members, facilities and costs and contributes to maximizing the overall Food and Beverage Department performance

 Control and analyze, on an on-going basis, the following:

• Quality levels of production and presentation

• Guest satisfaction

• Merchandising and marketing

• Operating/ payroll/ food costs

• Cleanliness, sanitation, and hygiene

 Ensure optimum performance in all of the above areas

 Responsible for the production, preparation and presentation of all food items in both Together & Co and Team Member Restaurant (Jardine) to ensure highest quality at all times

 Establish and maintain effective employee relations and inter-departmental working relationships

 Conduct interview, employee orientation, performance appraisal, coaching, and counselling if necessary to ensure appropriate staffing and productivity. Consults Human Resources, as appropriate, in performing the above duties

 Develop formal training plans and conduct on-the-job training sessions for kitchen team members

 Keeps an up-to-date standard recipe file for all food items, to include:

• Sales history and sales mix

• Actual cost

• Par stock

• Production time

 Handle all internal and external guest complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily

 Responsible for the preparation of menus and participates in pricing policy in consultation with various departments concerned, by taking into consideration the following:

• Local requirements

• Market needs

• Competition

• Trends

• Recipes

• Potential costs

• Availability of Food and Beverage products

• Merchandising and promotion

 Carry out any other reasonable duties and responsibilities as assigned

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

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

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

Garcha Group Benefits:

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

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

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

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

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

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

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

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

- Clean up station and take care of leftover food

- Stock inventory appropriately

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

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Able to cook meditarian cusine

Able to work and lead a team

Able to prepare new recipes

Conduct and review cost

Able to keep hygiene standard for the kitchen

Work in Team

Must order ingredinets with supplier maintain PAR lev stocks

Work on PH and Weekends

Long hours and Breakshift

Fomation of sauces for grills

Able to provide sale forcoast

Able to prepare work schedule with cost control manner

• Supervise kitchen staff and coordinate daily activities
• In-charge in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Scheduling staff and managing kitchen operations
• Develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 7 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

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

Job Overview:

As a Commis Chef, you will assist in the preparation, cooking, and presentation of food in the kitchen. This is an entry-level position for individuals looking to develop their culinary skills in a professional kitchen. You will work under the supervision of senior chefs, learning about food preparation techniques, kitchen operations, and safety protocols while contributing to the overall success of the kitchen team.

Key Responsibilities:

1. Food Preparation:Assist in the preparation of ingredients, including washing, peeling, chopping, and measuring.
   Prepare basic dishes and follow recipes to produce consistent food quality.
   Maintain stock levels and ensure ingredients are fresh, correctly stored, and rotated.
   Assist with mise en place (preparation and organization of ingredients) for various dishes.
   
2. Cooking and Food Production:Cook food according to specific recipes and procedures, ensuring consistency in taste, presentation, and portion size.
   Work in various sections of the kitchen, such as the grill, fry, or pastry sections, under the direction of senior chefs.
   Assist in preparing appetizers, side dishes, and garnishes for main courses and desserts.
   
3. Maintaining Cleanliness and Hygiene:Ensure the kitchen and workstations are kept clean, organized, and sanitized according to health and safety standards.
   Clean kitchen equipment, utensils, and surfaces after use.
   Follow proper food safety procedures, including safe handling, storage, and labeling of food items.
   Adhere to personal hygiene guidelines to ensure food quality and safety.
   
4. Stock Management:Assist in receiving and storing deliveries of food and supplies.
   Check food deliveries for quality and accuracy.
   Ensure stock rotation (FIFO: First In, First Out) and proper storage of ingredients to minimize waste.
   Notify senior chefs of low stock levels and help with inventory management.
   
5. Teamwork & Communication:Work closely with other kitchen staff, including senior chefs, sous chefs, and kitchen assistants, to ensure efficient kitchen operations.
   Communicate effectively with colleagues to ensure orders are prepared and delivered in a timely manner.
   Assist in coordinating tasks and ensure smooth service during busy periods.
   
6. Learning & Development:Actively participate in training sessions and learning opportunities.
   Demonstrate a willingness to learn and improve cooking techniques and skills.
   Take on additional responsibilities and assist senior chefs in more complex tasks as experience grows.
   
7. Health & Safety:Adhere to all food safety regulations, including HACCP (Hazard Analysis Critical Control Point) guidelines.
   Follow proper procedures for handling hazardous materials (e.g., cleaning chemicals, hot surfaces).
   Report any issues related to equipment malfunctions, accidents, or safety hazards to senior kitchen staff.
   

Job Overview:

As a Sous Chef, you will play a critical leadership role in the kitchen, assisting the Head Chef in overseeing kitchen operations, managing the kitchen team, and ensuring the delivery of high-quality food to guests. You will be responsible for supervising food preparation, ensuring consistency in dish quality, maintaining food safety standards, and stepping in for the Head Chef in their absence. This position requires a passion for cooking, excellent organizational skills, and the ability to lead and inspire a team.

Key Responsibilities:

1. Kitchen Operations:Assist the Head Chef in managing the day-to-day operations of the kitchen, ensuring smooth and efficient food production.
   Oversee the preparation, cooking, and presentation of food to meet the restaurant’s standards.
   Ensure that all dishes are prepared to the highest standards, focusing on quality, taste, and presentation.
   Help create and implement new menu items or specials, working with the Head Chef to develop innovative recipes.
   
2. Team Supervision and Leadership:Supervise and lead kitchen staff, including commis chefs, line cooks, and kitchen assistants, ensuring tasks are completed efficiently and to the required standard.
   Train and mentor junior kitchen staff, ensuring they develop their skills and understand the kitchen’s expectations.
   Delegate tasks and manage workloads during service to ensure timely and efficient food delivery.
   Provide regular feedback and guidance to the kitchen team to maintain high performance.
   
3. Food Quality and Consistency:Maintain consistency and quality of food preparation and presentation at all times.
   Conduct regular quality checks on dishes before they leave the kitchen, ensuring they meet restaurant standards.
   Monitor portion control and ensure that all dishes are served with the correct garnishes and in the correct quantities.
   
4. Inventory and Stock Management:Assist in managing inventory, ensuring all ingredients and supplies are stocked, rotated, and stored properly.
   Help place orders for kitchen supplies and ingredients, maintaining cost efficiency without compromising quality.
   Monitor stock levels and work with the Head Chef to ensure minimal waste and proper stock rotation (FIFO – First In, First Out).
   
5. Health, Safety, and Hygiene:Ensure compliance with food safety, hygiene, and sanitation standards in accordance with local health regulations.
   Oversee the cleanliness and maintenance of the kitchen, including utensils, equipment, and workstations.
   Ensure that all kitchen staff follow proper food handling and sanitation procedures.
   Regularly check kitchen equipment to ensure proper functioning and arrange for repairs as needed.
   
6. Collaboration with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and that dishes are prepared and delivered promptly.
   Participate in pre-service briefings with the front-of-house team to discuss the menu, special requests, and any dietary restrictions.
   Maintain open communication with the service staff to ensure orders are processed accurately and on time.
   
7. Cost Control and Budgeting:Assist the Head Chef in managing kitchen costs, including food costs, labor costs, and wastage.
   Help with the development and implementation of strategies to reduce food waste and optimize resources.
   Monitor portion sizes and ensure that ingredients are used efficiently.
   
8. Assisting the Head Chef:Assist the Head Chef with menu planning, recipe creation, and cost control.
   Take charge of the kitchen and operations in the absence of the Head Chef.
   Maintain and uphold the restaurant’s overall culinary vision and ensure staff adhere to the set standards.
   

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Sous Chef to join our team!

As a Sous Chef we require you to:

• Support daily menu planning and design
• Ensure a high quality of food & beverage is provided at all times
• Assist in supervising the daily operation of the kitchen
• Maximise profitability for the outlet
• Support the Chef on daily operation

Requirements:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Must have experience working in either a luxury restaurant or a 5* hotel environment
• A self-starter and a teamplayer
• Committed to serving food of the highest quality
• Enjoys being creative with an eye for detail
• Enjoys planning, organising and problem solving
• Communicates and write with fluency in English and local language
• Displays curiosity and takes time to learn and understand new culinary trends
• Enjoys being challenged
• Willing to work shifts

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

我公司是一家餐饮店，厨师主要负责中餐的烹饪，主要负责烤鱼和中国炒菜的制作，以及底料的油炸和烹饪。我们需要一定的工作经验，能够独立完成烹饪任务。需要努力工作，不怕吃苦。Our company is a catering restaurant, and the chefs are mainly responsible for cooking Chinese cuisine, including grilled fish and Chinese stir fried dishes, as well as frying and cooking the base materials. We need some work experience to be able to independently complete cooking tasks. We need to work hard and not be afraid of hardship.

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.

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Responsibilities

Assist the management to achieve the forecast and meet the company budget

Co-ordinates with agent on marketing promotion so as to maximize the revenue

Oversee smooth operations and ensure cost effectiveness in inventory control management

Implement business strategies to increase profitability of F&B operations

Designing new dishes to fit the menu

Encourage co-operation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen

Managing human resources, including staff hiring, training promotion and termination

Requirement

Working knowledge of F&B profession principles and practices

Human resources management skill

Familiar ordering and inventory system

Awareness with culinary trends and best cooking practices

Good interpersonal communication and presentation

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.

1. Menu Planning and DevelopmentDesign and update the menu, incorporating seasonal ingredients and customer preferences.
   Introduce creative dishes while maintaining the cafe’s theme and culinary style.
   
2. Food Preparation and Quality ControlEnsure all dishes are prepared to the highest quality and consistency.
   Supervise cooking techniques, portion sizes, and presentation standards.
   
3. Ingredient ManagementSource and select fresh, high-quality ingredients.
   Collaborate with suppliers to maintain consistent stock and negotiate pricing.
   

Operational Responsibilities

1. Kitchen ManagementOversee daily kitchen operations and ensure a smooth workflow.
   Monitor and enforce cleanliness and sanitation standards in compliance with health regulations.
   
2. Staff Supervision and TrainingRecruit, train, and mentor kitchen staff.
   Schedule shifts, assign tasks, and resolve conflicts within the team.
   
3. Inventory and Cost ControlManage inventory levels, reduce waste, and control food costs.
   Track expenses and maintain profitability for the kitchen operations.
   

Customer Experience

1. Customer InteractionAddress special dietary requests or customer concerns regarding food quality.
   Occasionally interact with customers to gain feedback and foster goodwill.
   

Health and Safety Compliance

1. Maintain Safety StandardsEnforce proper use of equipment and monitor safety protocols.
   Ensure compliance with local food safety and hygiene regulations.
   

Strategic Contributions

1. Innovative ContributionsExperiment with new techniques, recipes, or trends to keep the cafe competitive.
   Align culinary efforts with the cafe’s branding and marketing strategies.
   
2. Collaboration with ManagementWork with the cafe manager to plan events, promotions, or special menus.
   Assist in budgeting and forecasting for kitchen-related operations.
   

Job Overview

We are seeking a visionary and experienced Head Chef to lead our culinary team and deliver extraordinary dining experiences. The ideal candidate will bring creativity, exceptional leadership, and a commitment to excellence. This role involves overseeing all kitchen operations, menu innovation, staff management, and ensuring the highest standards of food quality, safety, and hygiene.

Key Responsibilities

• Menu Development and Innovation:
• Develop creative and diverse menus aligned with the company’s vision and customer preferences.
• Incorporate seasonal ingredients and emerging culinary trends to enhance menu offerings.
• Conduct regular menu reviews to ensure profitability and customer satisfaction.

Operational Excellence:

• Oversee daily kitchen operations, ensuring smooth workflow and timely service.
• Monitor inventory levels, control food costs, and reduce wastage through effective resource management.
• Ensure compliance with all food safety and hygiene regulations (HACCP standards).

Team Leadership:

• Recruit, train, and mentor a high-performing kitchen team.
• Create staff schedules and assign responsibilities to optimize kitchen efficiency.
• Foster a positive work environment that encourages teamwork and creativity.

Quality Control and Customer Satisfaction:

• Ensure all dishes are prepared to the highest quality standards of taste, presentation, and consistency.
• Collaborate with front-of-house staff to address customer feedback and improve service.
• Conduct regular audits to uphold kitchen cleanliness and operational efficiency.

Strategic Planning:

• Collaborate with management to plan and execute seasonal promotions, special events, and catering services.
• Analyze customer preferences and market trends to adapt and grow the menu offering.
• Drive the kitchen’s long-term development and innovation.

Requirements:

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.
• Strong knowledge of kitchen management, food costing, and menu planning.
• Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion].
• Culinary certifications (e.g., WSQ, HACCP, Culinary Arts Diploma) are highly preferred.
• Excellent leadership and team management skills.
• Creativity and passion for delivering exceptional culinary experiences.
• Ability to work under pressure and manage multiple priorities effectively.
• Familiarity with kitchen technology and software (e.g., inventory management systems).

Why Join Us:

• Opportunity to work with a passionate and innovative team.
• Professional growth in a dynamic and expanding organization.
• Attractive benefits, including healthcare coverage, performance bonuses, and staff meals.
• Be a part of a workplace that values creativity, excellence, and teamwork.

Additional Information:

• Working Hours: Flexibility required, including weekends and public holidays.
• Work Environment: Fast-paced kitchen setting with opportunities to lead high-profile events.
• This version ensures the job description is both comprehensive and professional, appealing to experienced chefs looking for a leadership role. Would you like to add anything else specific to your company?

• Full awareness of all menu items, recipes, methods of production and presentation standards
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
• Comply with the conditions of the food hygiene policies
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
• Maintains cleanliness and organization in all work areas
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback and reporting of issues as they arise.
• Guides and trains the subordinates to ensure high motivation and economical working environment.
• Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Carry out any other duties as required by management.

• Following the guidance of the Executive Chef in the preparation and presentation of all menu dishes and other products made within the kitchen.
• Optimising the cooking processes with attention to speed, quality and delivery.
• Enforcing strict health and hygiene standards and maintaining impeccable quality standards within the kitchen and service areas at all times, including overseeing a daily and weekly deep cleaning schedule.
• Being part of a climate of smooth and friendly cooperation, communication, training & mentoring Junior Staff within the kitchen and service areas and with the store team as a whole.
• Experience in Michellin Star Restaurant
• Proven experience and responsibility in a busy, fast paced kitchen.
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices and understanding of trends and new styles.
• Attention to detail and high standards of presentation, creative flair and imagination.
• Able to work effectively as part of a team with a ‘can do’ attitude and a willingness to continually improve; cheerful, reliable and articulate.
• Food Hygiene qualifications and professional cooking qualification.
• Completed Food Hygiene Level 3

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

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

Responsibilities

Preparing pizza dough

Rolling out and topping pizza with ingredients as per recipes

Cooking pizza in wood-fired, gas or electric ovens

Removing pizza from oven and preparing them for serving or sales

Ensure counter top are clean and tidy

Maintain oven and cooking utensils

Co-ordinating with kitchen and dining staff

Requirements

Knowledge of ingredients, recipes of pizza

Ability to perform pizza making

Ability to use pizza ovens

Organizational skills

Communication and interpersonal skills

Team spirit

Ability to work under pressure