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

I Able to work overtime andn split shift

· Must be able to work night shift and split shift

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

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

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

· Must be able to work night shift and split shift

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

Chef you will be responsible for:

• Assisting with the 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 or weekend if needed

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.
• 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.
• Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.
• Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service

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 Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or 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 if needed

· Must be able to work night shift and split shift

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

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.
• 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.
• Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.
• Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service

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

· Must be able to work night shift and split shift

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

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage,rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• Able to work split shift and overtime
• 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 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

l Willing 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:

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 Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

Hotel Indigo colleagues are the people at the centre of every new story. They make all guests feel welcome in the neighbourhood and at home in the hotel. At Hotel Indigo® we deliver inspired service. Our guest are explorers. A discerning set of individuals who bring their curiosity, uniqueness, and informality to everything they do in life. They are people who approach travel as an opportunity to expand their mind, learn new things, and create memories they can share that last a lifetime.

Hotel Indigo colleagues are warm, personal, and unscripted. They embrace the individuality and diversity of everyone. They enjoy iconic, worldly locations and are drawn to discovering what makes each of them unique. They are inspiring storytellers who inject positivity into their environment. They combine informality and fun with professionalism and sophistication.

Join us as a Sous Chef / Junior Sous Chef in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

• Participate in the planning and costing of menus
• Works with Head Chef in the preparation and management of the Department’s budget
• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to IHG brand standards
• Plan, coordinate & implement special events and promotions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership roles
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• Develop new dishes and products
• Ensure that outstanding culinary technical skills and quality of all team members are maintained
• Assist with organizing special events and special food promotions
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Qualifications and requirements

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 4 years of related experience or an equivalent combination of education and experience. Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meals
• Birthday Off
• Medical Benefits
• Dental Benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6500 hotels in over 100 countries around the world.

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

❖ To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.

❖ To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.

❖ To train the kitchen team through teaching new recipes, special menus, food promotions and works, supervising all kitchen and associated departments so as to achieve a high standard of quality of food.

❖ To check all kitchen requisitions and transfers.

❖ To check on quality of food received as per the market list and to store items as per the designated specifications.

❖ To control and minimize wastage of food by adopting the following steps:

1. Maintain a minimum inventory of food & to achieve budgeted food cost.

2. Utilization of food surplus without affecting quality; and guest experience.

3. Portion control

❖ To ensure that standard recipes are followed and understood through personal involvement.

❖ To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.

❖ To attend all relevant meetings as required.

❖ To check the standard of prepared food, handle guest complaints (on food) and follow up with the Head Chef.

❖ To analyse and monitor the menus and products of competitors.

❖ To have timely follow-ups on all matters pertaining to the kitchen.

❖ To assist the Head Chef in the preparation and development of marketing strategies.

❖ To assist the Head Chef in the supervision and co-ordination of the following:

1. Preparation and development of products;

2. Brainstorming with departments;

3. Overseeing the expansion of the restaurants.

4. Planning any development which may improve the marketing strategy of the restaurant.

❖ To perform duties common to all supervisors and any other duties as may be assigned by the management.

LEARNING AND DEVELOPMENT

❖ In consultation with HR department, ensure new hired team member is provided with Induction Training.

❖ Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.

❖ Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.

PEOPLE MANAGEMENT

❖ To develop and maintain communications between the Head Chef and other subordinates

❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.

❖ To conduct monthly meetings with all the kitchen staff in the absence of Head Chef.

❖ Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.

❖ Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.

❖ Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.

❖ Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.

❖ Monitor team member scheduling and maintain labour cost as per budget.

Job Description:

· Relevant Experience In A Restaurant Kitchen And Day To Day Operations

· Thrive Under Pressure, Able To Mentor New Staffs And Rally The Team.

· Food Hygiene Certification And Fundamental Knowledge Of Food Safety, Kitchen Hygiene And SFA Regulations.

· Ability To Ensure The Hygiene And Housekeeping Of The Kitchen.

· Good Interpersonal Skills. Demonstrate Teamwork And Customer Service Focus.

· Knowledge Of Food Inventory And Maintaining Par Levels.

· Good Culinary Foundations. Understanding Of Various Cooking Methods, Ingredients, Equipment And Procedures.

· Able To Maintain High Food Quality And Presentation.

· Willing To Take On Ad Hoc Tasks.

Working hours and Benefits

1. 5 days & 50 Hours Work Week
2. Annual Leave
3. Medical/dental benefits
4. Staff Meals provided

We're on the look out for enthusiastic individuals to join our team as a Commis Chef/Junior Chef! This is a fantastic opportunity for those who have passion for F&B inudstry and want to be part of a Vibrant team.

• Food Preparation: Assisiting with the preparation of ingredients, Chopping, Peeling and preparing vegetables, meats, fish and raw materials according to recipes and instructions.
• Cooking Assistance: Helping senior cehfs (Chef De Partie) in cooking and assembling dishes, ensuring food is prepared according to the menu standards.
• Maintaining Cleanliness: Ensuring the kitchen is clean and organized by following health and saftey standads, regularyly washing dishes, utensils and kitchen equipment and sanitizing work areas.
• Adhering to Food Safety regulations: Following food safety and hygiene protocols, ensuring that food is stored and handled properly to avoid contamination.
• Assisiting with Presentation: Helping with the plating and garnishing of dishes to ensure they meet the retaurant's visual standards.

Join our team and make a difference! This is your chance to gain hands on experience un the Italian Casual Dining world, learn new skills and kick-start a fulfillinf career in the F&B industry. Apply today and bring your passion tonour friendly dynamic team!

Alpha HR Pte Ltd | EA License No. 24C2354

Lee Mong Yang Alex | EA Reg No. R24123784

GYUKATSU KYOTO KATSUGYU IS HIRING!

Summary and Benefits

• Salary: $3,500 - $4,500 (Depending on experience)
• Location: Raffles City Shopping Centre
• 5 days, 44 hours per week
• Sign-on bonus (T&C applies)
• Staff Discount
• Staff incentive program

ROLE & RESPONSIBILITIES

Administration

• Ensure that inventory is calculated weekly and recorded correctly.
• Plan staff roster.
• Hold new food item briefings for all team members.
• Calculate food costs to ensure that food costs do not exceed.

Customer Service

• Ensure that all guests contact culinary staff deliver the brand promise and always provide exceptional guest service.
• Ensure that staff also provide excellent service to internal customers as appropriate.
• Spend time in culinary areas observing staff-guest/ staff-internal customer interaction.
• Handle all guest and internal customer complaints and inquiries courteously and efficiently, following through to make sure problems are resolved satisfactoril

Financial

• Maximize staff productivity using multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Ensure that each profit center (e.g., counter, private room, takeaway) is operated in line with maximizing profit while delivering on the brand promise.
• Ensure that each cost center (e.g., Stewarding, Laundry) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
• Proactively manage costs based on key performance indicators.
• Ensure that all company and local rules, policies, and regulations relating to financial record keeping, money handling, and licensing are adhered to, including the timely and accurate reporting of financial information.
• Assist in the inventory management and ongoing maintenance of the outlet’s operating equipment and other assets.

Operational

• Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Monitor all operations, especially during peak business periods.
• Encourage staff to be creative, innovative, and challenging, and recognize them for their contribution to the success of the operation.
• Work closely with the Manager in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of all guests.
• Make sure that culinary staff works in a supportive and flexible manner with other departments.
• Monitor the food products served throughout theoperation, providing feedback where appropriate.
• Oversee steward to ensure that hygiene standards aremaintained and that operating equipment is cared for tomaximize its useful life and minimize breakage.

Personnel

• Oversee and assist in the recruitment and selection of allculinary staff and make sure that all chefs follow company guidelines when recruiting and use a competency-based approach to selecting their staff.
• Oversee the punctuality and appearance of all culinary staff,making sure that they wear the correct uniform, and maintain ahigh standard of personal appearance and hygiene, according tothe company and department’s grooming standards.
• Maximize staff effectiveness by developing their skills andabilities through the appropriate training, coaching, and/ormentoring.
• Conduct annual Performance Appraisal Discussions with staffand support them in their professional development goals. Toensure that they in turn conduct annual Performance AppraisalDiscussions with their junior staff.
• Ensure that all staff have a complete understanding of andadhere to rules and regulations.
• Ensure that staff follow all company and local rules, policies, andregulations relating to fire and hazard safety, and security.

REQUIREMENTS

• At least 3-5 years of relevant experience in the F&B industry.
• Min. secondary school education with 'O' level passes.
• Able to start work immediately or within a short notice period would be preferred.
• Possess Food safety and hygiene certificate.
• Able to work on weekends and public holidays.

**We regret to inform that only shortlisted candidates will be notified. **

Please click the APPLY button or send your resume directly to [email protected] with the position for which you are applying, availability date, and expected salary.

We are looking for an experienced and qualified Chef to organize all kitchen’s activities. Menu mainly consists of local cuisine. You will be the first in command in the kitchen and will work closely with the outlet manager. You will create the SOP and ensuring food quality.

Responsibilities

• Create the menu with proper SOP and work together with the Head of Ops for menu food costing.
• Prepare, control and direct food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Be responsible on cost management - plans order of equipment or ingredients and labour costs
• Be fully in charge of hiring (with the support of HQ resources), managing and training kitchen staff
• Oversee the work of subordinates
• Compliance of SFA - sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Requirements and skills

• Proven experience as Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary rends and optimized kitchen processes
• Good understanding of useful computer programs (MS Excel, ordering system, POS) – Preferred

Job Responsibilities:

Prepare and cook assigned dishes for serving according to the menu

Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time

Process all food according to companies and government regulatory control

Able to fill in any area of kitchen at any time.

Keeping the utensils and equipments clean and sanitary.

Removing trash and storage bins

Ensure safe operations of all equipment and report any faulty equipment to superior immediately

Comply with hygiene and safety regulations set by the Company, clients and government

Perform any other related duties as assigned by immediate superior.

Job Requirements:

Proven min 2-5 years of experience as chef.

Food Hygiene cert required

Able to communicate skills and team player

Cheerful and self-motivated with positive working attitude

Able to work at a fast pace environment

Able to work on public holidays and weekends.

Able to work night shift and split shift.

Must have coffee shop relavant working experience

Job Responsiblities

-Ensure the quality and standards of the foods are in sync with company’s SOP

- Ensure preparation and presentation are of the highest standards

- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

- Control and manage food costs and wastage

- Ensure cleanliness and hygiene are in line with NEA requirements

- Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.

- To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times

Requirements

- Min 1 years of relevant experience

- Specialized in Western cuisine

- Present a positive and professional attitude at all times.

- Strong leadership skills and a team player with good interpersonal skills

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard

• In charge of cooking and preparations of all dishes

• Following kitchen and hygiene set standards

• Preparations of food

• Responsible of management and progress of cooks

• To remove any hazards and make safe any defects in the kitchen or equipment

• Ensuring of food quality and presentations of food placement

• Training of new team members

• In charge of food ingredient ordering

• Capable to come up with new dishes on a quarterly basis

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：

* Past experience as a working chef.

* Great leadership and interpersonal skills.

* Ability to run stocktaking and place orders for resupply.

* Profound knowledge of different kinds of beverages

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

1. Create menus and daily specials.
2. Manage kitchen team.
3. Cook food in a timely manner.
4. Ability to jump in and take over for any station.
5. Advanced knowledge of cooking, baking, and Frying.
6. Up-to-date knowledge of techniques and recipes.
7. Make sure plates are executed correctly and presently properly.
8. Complete knowledge in Indian Cuisine.
9. Able to speak in Hindi and communicate with indian clients