This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Job Descriptions

• Delivering consistently high quality food to customers
• Ensuring that food preparation is done well and promptly
• Maintenance and cleanliness of the kitchen area
• Reporting to and advising management of kitchen related issues
• Development and contributing to food programs
• Regular stock monitoring, reporting and ordering
• Training and communicating to part time/ad hoc kitchen staff regarding standing operational procedures
• Assisting with and ensuring smooth operations

Job Requirements

• Beginners can apply

Benefits

• Staff meal, 10 days AL, MC up to $250/year, Bonus above AWS depending on performance

Working hours

• 6 days 44hrs
• opening: 9AM(report 830) to 2/3/4PM
• Mid shift: 11AM/12PM to 4/5/6PM
• Closing shift: 4/5/6PM to 10PM

Working Day: 5.5 working days
Location: Island-wide (To be discuss during interview)
Salary: Up to $5k (depending on experience)

Job Scope:

• Ordering, stock rotation, teaching, and training colleagues.
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• Years of relevant experience.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Responsibility

· 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

· Prefer diploma in Culinary Studies, experience will be also be considered

· At least 2 to 4 years of work experience in Chinese
Cuisine;

· Ability to work flexible hours including nights and weekends.

· Strong team spirit and ability to work well in a fast-paced
environment.

• Working Day: 5.5 working days
• Location: Island-wide (To be discuss during interview)
• Salary: Up to $5k (depending on experience)

Job Scope:

• Ordering, stock rotation, teaching, and training colleagues.
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• Years of relevant experience.

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: Up to $ 2800

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 3500

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Job Descriptions

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Job Requirements

• Minimum 2 years of working experience in restaurant or hospitality industries
• Possess Basic Food Hygiene Certificate
• Meticulous, team player with a positive attitude
• Passion for food, creative & result-orientated
• 5.5 days work/ week

Working hours

• 5.5 days work/ week

1. Food Preparation: Assist the senior chefs in preparing and cooking a variety of dishes, including appetizers, main courses, desserts, and side dishes. Follow the recipes and guidelines provided to ensure consistency and quality in food preparation.
2. Ingredient Organization: Help in organizing and maintaining the inventory of ingredients, ensuring that all necessary items are readily available for the kitchen staff. This includes checking stock levels, rotating perishable items, and notifying the senior chefs when supplies need to be replenished.
3. Knife Skills and Basic Cooking Techniques: Develop and refine your knife skills and basic cooking techniques under the guidance of the senior chefs. This involves chopping, slicing, dicing, and preparing ingredients according to the specific requirements of each dish.
4. Station Setup: Assist in setting up your designated station before service, ensuring that all necessary equipment, utensils, and ingredients are arranged and readily accessible. Maintain a clean and organized work area throughout the shift.
5. Food Presentation: Collaborate with the senior chefs to ensure that dishes are presented aesthetically and meet the restaurant's standards for plating and garnishing. Pay attention to detail and strive for consistency in presentation.
6. Quality Control: Participate in quality control procedures to maintain the highest standards of taste, texture, and appearance of the dishes. Assist in tasting and evaluating food items to identify any inconsistencies or areas for improvement.
7. Kitchen Safety and Sanitation: Adhere to strict hygiene, safety, and sanitation standards in the kitchen. Follow proper food handling procedures, including storing ingredients at appropriate temperatures, labeling items, and minimizing waste.
8. Team Collaboration: Work closely with the kitchen team, including other chefs, sous chefs, and line cooks, to ensure smooth operations and timely execution of orders. Communicate effectively and assist colleagues when needed.
9. Learning and Development: Continuously improve your culinary skills and knowledge by learning from the senior chefs and taking advantage of training opportunities. Stay updated with industry trends and new cooking techniques.
10. Flexibility and Adaptability: Be prepared to assist in various sections of the kitchen as needed. Adapt to changing demands and prioritize tasks to meet service requirements.

It's important to note that the specific duties and responsibilities of a demi chef may vary depending on the restaurant's size, cuisine, and organizational structure. The above description provides a general overview of the role's typical expectations and functions.

Regenerate response

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: near Maxwell MRT
Salary: $2800 - $3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:
To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Job Descriptions

A Demi Chef reports directly to the Chef de Partie

As a Demi Chef, you are required to work closely with the Chef de Partie. Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company. Ensure compliance with all legal hygiene requirements and safety practices at all times, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.

• The Demi Chef role includes the following but not limiting to:
• Maintain cleanliness and hygiene of your work stations, proper usage and maintenance of equipment.
• Lead by example to Commis, junior cooks and guide them on how to execute their task effectively.
• Ensure the consistency in the preparation of all food items according to restaurant recipes and standards.
• Establish and maintain effective working relationships.
• Attend and participate in all kitchen briefings and meetings.
• Assist in all kitchen activities as instructed to ensure guests receive high quality food in a timely manner.
• Attend and participate in all training sessions as scheduled.

Job Requirements

• At least 2-3 years years of in F&B, some experience with administrative tasks, teamwork, resilient

Benefits

• Able to redeem at least 1 meal per shift at any of our entities.
• 20% off to family and friends across our outlets.
• Uniforms provided
• 10 days Annual leaves + 1 every each year of service
• 14 days outpatient sick leave, 60 days hospitalisation (inclusive of outpatient)
• Able to claim $30 per visit to the clinic (max $200 a year)
• Able to claim $100 dental a year
• Monthly-based sales incentives
• Annual training allowance of $500
• Referral bonus up to $1,200
• 1 week paternity leave (non-Singaporeans)
• Baby Bonus, $300 per child
• 1 day birthday leave
• Corporate discounts with our partners

Working hours

• 50 hours, 5 days a week. Off days non-fixed

Company Name: Omakase @ Stevens

Job Title: Sous Chef

JOB RESPONSIBILITIES:

• Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Ensures all food is consistently prepared and presented according to company standards
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analyzing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly menu changes
• Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources.
• Performs other tasks as assigned by Executive Sous Chef

JOB REQUIREMENT:

• At least 2 years of Sous Chef experience in Japanese Cuisine
• Have a strong working knowledge in Japanese Cuisine
• Able to commit split shift, Weekends and Public Holiday
• Able to work independently, handling lunch and dinner operations
• Able to work communicate in Japanese would be an added advantage as dining customer
• Able to work split shift if required

BENEFITS

• Uniform Provided, F&B Discount, Dental, and Medical
• ELearning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $2500 - $2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Head Chef (Hong Kong Cantonese Cuisine)
Working Day: 5.5 working days
Location: Island-wide (To be discuss during interview)
Salary: Up to $5k (depending on experience)

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job Scope:

• Ordering, stock rotation, teaching, and training colleagues.
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• Years of relevant experience.

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

• Assist the Chef in preparing and cooking a variety of Western cuisine dishes.
• Assist in the preparation of ingredients, such as chopping vegetables, portioning meats, and preparing sauces.
• Follow recipes and instructions from the Western Chef to ensure consistency and quality in food preparation.
• Adhere to food safety and hygiene standards at all times.
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No: 20C0270

Be able to mke Okinawa cisine

Create new recipes and menus

Handling ofall kitchen and service operatio

Experience in cutting fish and making sashimi dishes

Be able to start work anytime from may 2024

Be able to speak and communicate in English and simple japanese

To create and each junior staffs in pantry

• Italian specialty
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to service quality standards.
• Carry out any other duties as required by management.

work with us to create a memorable dining experience.

preferably has prior relevant working experience as CDP or equivalent.

passionate and consistent leader.

overall in charge of kitchen activities.

help in the preparation and creation of food menus.

ensure that the kitchen operates in a timely way that meets our quality standards.

comply with sanitation regulations and safety standards.

maintain a positive and professional approach with team members and customers.

establish work scheduling and assess staff’s performance.

manages the P&L, Labour, purchasing, vendors and quality control.

able to multitask and work under pressure.

attention to detail and good organization skills.

Raffles Place MRT

5.5 days work week

closed on PHs and Sundays.

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job Description

• Oversees and assists the day-to-day operation, organizes the kitchen department, and ensures smooth daily operations with standards/SOPs are met consistently.
• Maintain complete knowledge of menus, item preparation method/time, quality standards, taste, texture, serving temperature, portion size, and presentation method.
• Menu creation - create and update a diverse and appealing menu that aligns with the lounge’s theme and atmosphere.
• Introduce new and exciting dishes, keeping up with culinary trends and customer preferences.
• Supervise and lead a team of kitchen staff, including chefs, cooks, and kitchen assistants.
• Ensure efficient workflow and coordination in the kitchen to meet service requirements.
• Manage inventory, control costs, and minimize waste to achieve financial targets.
• Maintain high standards of food quality, presentation, and consistency.
• Conduct regular tastings and inspections to ensure adherence to recipes and standards.
• Enforce strict adherence to food safety and hygiene standards in compliance with local regulations.
• Conduct regular training sessions for kitchen staff on proper food handling procedures.
• Coordinate with the front-of-house staff to ensure smooth communication and efficient service.
• Work closely with management to implement promotional events and special menus.
• Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality ingredients.
• Negotiate pricing and terms with suppliers to optimize cost-effectiveness.
• Contribute creative ideas for food and beverage pairings, themed events, and special promotions.
• Stay informed about culinary trends and incorporate innovative concepts into the menu.
• Mentor and train kitchen staff to enhance their skills and foster a positive working environment.
• Conduct performance evaluations and provide constructive feedback for continuous improvement.
• Kitchen planning of the workflow to ensure operations efficiency

Job Requirement

• Proven experience as a Head Chef or Executive Chef in a high-volume, fast-paced environment.
• At least 5 to 7 years relevant experience
• Culinary degree or relevant certification.
• Excellent leadership and communication skills.
• Familiarity with local food safety regulations.
• Creative and innovative mindset
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)

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 or split shift

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