JOB DESCRIPTION:-

• Able to prepare dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

Job Description

• Leads kitchen team in chef's absence.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Oversees and organizes kitchen stock and ingredients.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Helps train new kitchen employees to restaurant and kitchen standards.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Assists head chef with menu creation.
• Oversee kitchen hygiene standards.
• Any other duty & responsibilities assigned.

Job Types: Full-time, Permanent

Salary: $3,200 per month

Schedule:

• Day shift
• Early shift
• Late shift

Experience:

• 2 years working experiences in a Chinese cuisine environment.
• A positive and collaborative attitude that fosters teamwork and a pleasant work environment.
• Ability to work efficiently in a fast-paced environment while ensuring quality and consistency in all dishes

Requirement:

• Bilingual in English & Chinese

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Executive Sous Chef

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Managing smooth operations of both Chinese and Western Banquet for Raffles City Convention Centre (RCCC)
• Working closely with Director of Culinary Operations to assure standards are being met in all other aspects of the commissary operation
• Responsible for the development of new menus and product development supported with proper details analysis and accurate costing
• Provide guidance to senior culinary team members, including, but not limited, to line cooking, food preparation, and dish plating
• Improve waste reduction and manage budgetary concerns
• Supervises all food preparations and presentation to ensure quality and restaurant standards
• Accuracy in recipes, cost control, ordering and stock management
• Strict adherence to purchase procedures
• Leading by example on all hygiene requirements
• Regular review of guest comments so that improvements can be driven in VOG
• Liaison between Food and Beverage departments and rest of hotel effective for guest experience
• Work closely with Director of Culinary Operations in promoting company’s culture, mission and philosophy
• Recruit, induct and train a Culinary Team who are competent and confident to exceed guest expectations
• Maintain kitchen organization, staff ability, and training opportunities
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles
• Ensure that the culinary department adheres to all company and hotel policies and procedures
• Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
• Manage associates fairly and take a personal interest in knowing all culinary associates
• Ensure that the overall culinary department is motivated and positive feedback on work performance is given
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strenghts and weakness and provide timely feedback to the individual
• Assist to set departments targets and goals, and lead the Culinary team to achieve goals
• Communicate effectively with the Quality Team on objectives and goals in order to improve food and event quality
• Work with engineering department to improve functional operation of kitchens
• Identify, experiment and implement new technology enhancements to improve work processes
• Ensure cleanliness and appearance of all Kitchens and related areas
• Interface the needs/requirements of other departments with the Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, T&C, Stewarding and Hygiene
• Provide a level of Safety & Security for all team member whilst working
• Develop own knowledge and skills to grow as a business leader

Qualifications:

• Relevant Culinary School or College Diploma, preferred
• Minimum 10 years relevant experience in the Management Culinary position, preferably in similar operations style
• Basic Food Hygiene Certificate, FSMS Lvl 3 SFA
• Strong working knowledge on the computer, Microsoft Office, Procurement & Requisition module
• Knowledge of NEA & MOH regulations in Singapore
• Knowledge of labour laws and visa requirement in Singapore
• Good interpersonal skills with ability to communicate with all levels of employees
• Service oriented
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to work independently and has good initiative under dynamic environment
• Self-Motivated and Energtic
• Possess strong leadership qualities, sound judgement and decision making and problem-solving skills with high intergrity

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Responsibilities:

• 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 and Executive chef on the daily requirements
• 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 hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

- Min 3-4 years of experience in Chinese cuisine, mainly Chinese roasted meats and stir fry.

- Preparation of all food items, ensuring consistent quality and presentation following in-house recipe.

- Responsible for inventory control and ingredient ordering.

- Develop new recipes and menu.

- Maintain hygiene standards and ensure cleanliness of kitchen premises.

- Strong knowledge in all kitchen equipments, tools and appliances.

- Require Food Hygiene Cert

- Strong communication skills and able to multitask in fast paced environment.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

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

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Indian cuisine including all varieties of rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Indian dishes

* Proficient with Indian specialty equipment

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

* Able to work night shift

Commis Chef

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

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Job Description:

• Assist Sous Chef in daily operation
• Training new staff on board
• Maintain station cleanliness
• Ensure food is prepare according to company's standard
• Receive Daily Stocks and update Sous Chef for anything stock discrepancies

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 2 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

A Melbourne-inspired cafe that believes in creating the best flavour and dining experience for our customers. Operating in two locations in Tg Pagar - Craig Road and SBF Center, we serve Melbourne brunch and house roasted coffee in the day, and elevated Melbourne style pub grub and wines at night.

We're looking for a hardworking, highly motivated individual to join our expanding team! You must love experimenting with flavours, creating new dishes, take pride in your work, value teamwork and have a can-do attitude.

This is an excellent opportunity to join an expanding company that offers growth opportunities, continued challenges and career progression.

Responsibilities:

Prepare and serve food within the food preparation standards for functions and ala carte service. Maintain clean and safe kitchen in compliance with various health codes.

Work closely with seniors to ensure Members' satisfaction. Carry out other kitchen related duties as and when may be assigned by Executive Chef and the Management.

Requirements:

• At least 2 years work experience in asian & western cuisine and food preparation.
• Able to communicate clearly and concisely in simple English
• Initiate food requisitions for sufficient but not excessive supply
• Basic knowledge of menu costing
• Establish and maintain effective working relationships with those contacted in the course of work
• Able to do shift work, weekends and public holidays

Job Description

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

New Concept Opening at Amoy Street!!!

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

https://www.instagram.com/manamph/?hl=en

We are looking for passionate individual's to join us on this incredible journey!

Job Summary

The Sous Chef actively assists and effectively holds responsibility for the day to day management of Kitchen operations

Duties and Responsibilities

1. Operations

• Support the team with daily food preparation to ensure the smooth running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Manage daily production needs and assess the quality of raw and cooked food items to ensure safety standards are met.

• Carry out and ensure daily kitchen preparations and general kitchen duties are completed

• Support the Head Chef in recipe development, planning and creation of new dishes

• Enforce food safety and hygiene standards stipulated by the Government and Company.

• Lead the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stock and efficient utilization of kitchen equipment.

• Foster and promote a cooperative working environment.

• Cooperate with the Service and Marketing teams in the execution of marketing initiatives, events, and other activations.

• Full understanding and implementation of kitchen SOPs

• Foster and maintain excellent working relationships with our eco-system of partners (suppliers, support teams etc)

• Any other duties as assigned by the Head Chef

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service to support the team as and when required.

• Ability to handle and resolve guests’ complaints on food issues.

3. Human Resource

• Train, evaluate, lead, and motivate all the Kitchen team

• Assist the Head Chef in planning training programs for the Kitchen and Service Team and participate in the subsequent execution of the training programs.

• Work with the Head Chef to retain top talent.

• Highlight and work with the Head Chef to resolvestaff disciplinary issues and grievances.

• Prepare work schedules and ensure sufficient manpower for all shifts in an efficient manner.

• Conduct refresher training for staff every quarterly / bi-yearly.

• Conduct probationary performance reviews and yearly performance appraisals.

4. Health and Safety

• Ensure all equipment and spaces conform to sanitary regulations and high housekeeping standards.

• Enforce food labelling.

• Monitor and ensure proper handling of equipment.

Requirements:
- With at least 3 to 5 years of experience in professional Kitchen

- Minimum 2 years of supervisory experience in a professional kitchen

1) Specific Knowledge :

• Culinary expertise

• Knowledgeable in handling raw fish and other seafood

• Cost & Inventory Management

• Proficient in MS Office / Google Sheets / Docs

• Handling staff matters such as training, grievances, performance

2) Personality Requirement(s):

• Comfortable and willing to interact with guests

•Well-groomed with a pleasant disposition

• Team player

• Ability to work independently and in a team

• Friendly and courteous

3) Skills Requirement(s):

• Good communication and interpersonal skills

• Ability to converse in English / Mandarin

• Good Teamwork, Organization and planning skills

• Time management

• Ability to skillful multitask

• Leadership

• Problem analysis and problem-solving

Working Hours

5.5 Working days per week

Default Sunday and Monday Morning Off

Monday (4pm to 10pm)

Tuesday to Saturday (10.30am to 10pm) (Inclusive of 2 hours break)

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement

Job Description

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

Job Requirements

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

Job Description

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

Main Job Responsbilities

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

Requirements

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

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.

Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Requirements:

• Diploma/Degree in Culinary or equivalent.
• Relevant experience working in a similar role.
• Ability to work well in a team.
• 5 days work

New Concept Opening at Amoy Street!!!

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

https://www.instagram.com/manamph/?hl=en

We are looking for passionate individual's to join us on this incredible journey!

Job Summary

The Head Chef drives Kitchen activities at the restaurant and is ultimately responsible for all food related matters.

Duties and Responsibilities

1. Operations

• Ensure the smooth and efficient running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Ensure food and related production costs are managed and kept to an efficient ratio.

• Work with R&D on recipe development, planning and creation of new dishes

• Ensure food safety and hygiene standards stipulated by the Government and Company are enforced and rigorously followed

• Maintenance and update of Kitchen SOPs to ensure food standards are met while maintaining operational efficiency

• Build and promote a healthy, cooperative working environment throughout the restaurant.

• Build and ensure excellent working relationships with our eco-system of partners (suppliers, support teams etc)

• With the GM / Service Manager, drive the execution of marketing initiatives, events, and other activations.

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service when kitchen operations permit in order to support the team and build relationships with our guests.

• Ability to handle and resolve guests’ complaints.

3. Human Resource

• Train, evaluate, lead, and motivate all the Kitchen team

• Work with the HR department on hiring initiatives to attract and retain top talent.

• Work with the GM / Director and HR Department to ensure succession planning protocols are in place

• Drive the planning and execution of training programs for the Kitchen and Service Teams and lead the subsequent execution of the training programs.

• Work with the Sous Chef and HR Department to resolvestaff disciplinary issues and grievances.

• Approvework schedules and ensure sufficient manpower for all shifts in an efficient manner.

• Ensure refresher training is conducted every quarter / bi-yearly.

• Conduct yearly performance appraisals and regular one-on-one check ins with the team

4. Health and Safety

• Enforce measures and SOPs to ensure all equipment, spaces, and practices conform to sanitary regulations and high housekeeping standards.

Requirements:

- With at least 4 to 6 years of experience in professional Kitchen

- Minimum 3 years of supervisory experience in a professional kitchen

1) Specific Knowledge :

• Culinary expertise

•Cost and Inventory Management

•Proficient in MS Office / Google Sheets / Docs

• Handling staff matters such as training, grievances, performance

2) Personality Requirement(s):

• Comfortable and willing to interact with guests

•Well-groomed with a pleasant disposition

•Team player

• Ability to work independently and in a team

• Friendly and courteous

3) Skills Requirement(s) :

•Good communication and interpersonal skills

•Ability to converse in English / Mandarin

•Good Teamwork, Organization and planning skills

•Time management

•Ability to skillful multitask

•Leadership

•Problem analysis and problem-solving

Working Hours

5.5 Working days per week

Default Sunday and Monday Morning Off

Monday (4pm to 10pm)

Tuesday to Saturday (10.30am to 10pm) (Inclusive of 2 hours break)

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

PPP Coffee is looking for a head chef to lead the kitchen team as well as co-develop a food menu that is aligned with its coffee concepts. As a Head Chef, you will be responsible for developing the food menu across all F&B concepts by PPP Coffee, as well as directing all operations of the kitchen function, in alignment with the business direction.

Job Responsibilities:

• Responsible for the creation, decoration, and presentation of foods that pairs with coffee
• Responsible for overall kitchen operations
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems
• Ensure compliance with SFA regulations
• Stock management - ordering and storage of products, liaising with internal and external stakeholders
• Managing team schedule
• Lead, train and manage a team of kitchen crews
• To appraise staff performance and provide feedback to improve productivity.
• Recruiting, hiring and training when needed
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Previous experience as a Head Chef is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally in specialty coffee industry
• Guest driven, outgoing and friendly
• Attention to detail is essential
• Strong leadership, self-motivated and good people skills
• Innovative and creative

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed