- Partake in the production of pastries

- To be able to stock-take and ordering of ingredients

- Ensure compliance with all procedures, rules and regulations as set out by SOPs, hygiene guidelines and internal processes

- To be able to identify potential problems and troubleshoot.

- Able to train, guide and multi-task well

- Keen interest in R&D

- Advance career progression

Looking for the chef who knows South and North Indian dishes

Prior catering experience (30-50 pax order)

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

Working hours: 9 AM to 10 PM (3-5 PM Break)

Working days: Wednesday to Monday (Strictly no leave on friday/saturday/sunday)

Salary: 5000-6800 based on experience and skills

Need to take care of cleaning of their own cooking vessels

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Job Overview:

We are seeking a talented and innovative Chef to join our team. The ideal candidate will have a passion for culinary excellence and be responsible for creating delicious and creative dishes, mentoring aspiring chefs, and contributing to a vibrant culinary community. Experience in high volume cooking will be an advantage. You'll be working with state of the art equipment.

You'll responsible for:

1. Menu Development: Design and develop creative and appealing

menus for high volume production which can

be brought to market. These menu should

reflect diverse culinary styles.

2. Hands On Cooking: Prepare dishes in accordance with recipes and

cost containment.

3. Team Collaboration: You will be working with many food

entrepreneurs who are trying to bring their

product to market. You will need to learn, teach

and even modify their cooking styles and

techniques to suit high volume cooking.

4. Member Support: Provide guidance and mentorship to members

using the co-share kitchen. Assist them with their

recipes and cooking techniques.

5. Quality Control: Ensure all raw ingredients are received in the best

condition in accordance with the quantity and type

ordered.

6. Health and Safety: Maintain a clean and organized kitchen, adhering

to all health and safety regulations and guidelines.

7. Events Participation: Assist in planning and executing culinary events,

workshops, and demonstrations.

8. Inventory Management: Manage inventory, order supplies, and

maintain equipment to ensure the kitchen

runs smoothly.

What You need:

1. Qualifications: Minimum WSQ Diploma in Culinary Arts and 'O' Levels

2. Must be able to read, write and speak English and Mandarin well.

3. Good culinary skills with a strong understanding of various cooking

methods and commercial kitchen equipment.

4. Excellent Communication and interpersonal skills.

5. Able to work under pressure.

6. Good leadership skills, must be able to teach and mentor other

Chefs.

What we offer:

- 5 day work week

- 14 days annual leave, medical and dental benefits

- 13th month AWS and incentives

- Dynamic and collaborative work environment

- Opportunity for professional growth and development

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Flexible Working Hours and Salary Depends on experience. Part time and Full time welcome.

Work scope is typical of any other Chef for a Thai restaurant.

Preferrably people with passion and open to creativity and new ideas.

Those interested to know more, kindly Whatsapp 98558883 for further discussion.

Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Cook

Job Specifications:

· Prepares and serve menu items in compliant with menu recipe and standards.

· Prepares workstations and collect all necessary supplies to prepare menu for service

· Proper use of kitchen equipment and utensils

· Opens and closes the workstations correctly with checklists.

Job Requirements:

· Singaporean preferred.

· Able to work on Weekends and Public Holidays.

· 1+ years in a similar role in restaurant/cafe/F&B.

· A detailed eye for cleanliness and presentation.

· Ability to be flexible and adapt to high-pressure situations.

· Passion to provide an outstanding and positive customer experience.

· Outgoing and strong personality, positive attitude and effective communication skills.

· Must be efficient and well organized.

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Head Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

Job Overview:

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

Key Responsibilities:

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

Job Overview:

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

Key Responsibilities:

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

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

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

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

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

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

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

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Job Description & Requirements

• Provide efficient, accurate preparation of food for prompt customer delivery with the established SOP and outlet’s and centre kitchen's service standard
• Orientate, train and work closely with the junior cook to ensure smooth flow of operation.
• Estimate food needs and work with company’s listed external supplier place orders and schedule delivery
• Ensure that proper security procedures are in place to protect kitchen staff, customers and company assets
• Ensure safe working and guest environment to reduce the risk of injury and accidents.
• Ensure consistent high quality of food preparation and service
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate and prepare ingredients availability for daily operation
• Stand in for other cook in other outlets when needed.
• Assist in dish washing duties and ensuring the cleanliness of cookware , dishes and cutleries

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

• Cooking: Preparing ingredients, seasoning meats, and cooking basic dishes
• Cleaning: Organizing and cleaning the kitchen
• Deliveries: Overseeing deliveries and rotating stock
• Inventory: Taking inventory
• Communication: Communicating with the chef and supervisor
• Presentation: Ensuring food is presented properly
• Hygiene: Maintaining high standards of hygiene
• Equipment: Ensuring cooking equipment is in working order
• Basic knowledge of all sections of the kitchen
• Ability to work under supervision
• Ability to produce good quality basic food
• Understanding of health and safety
• Understanding of basic food hygiene practices
• Good oral communication

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

* Proficiency in various cooking techniques, ingredient combinations, and staying updated with culinary trends.

* Creating innovative and appealing menus that reflect the restaurant's concept and seasonality.

* Efficiently managing kitchen inventory to reduce waste and control costs.

* Budgeting and managing food costs to ensure profitability.

* Ensuring compliance with health and safety regulations and maintaining high standards of cleanliness.

* Designing visually appealing dishes and staying creative with menu offerings.

* Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

1. Crafting and updating menus, ensuring they’re innovative, balanced, and cater to customer preferences.

2. Overseeing the kitchen operations, from food prep to presentation, and ensuring that all dishes meet high standards of quality.

3. Managing and training kitchen staff, fostering a collaborative environment, and delegating tasks efficiently.

4. Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.

5. Ensuring the kitchen adheres to health and safety regulations, maintaining cleanliness and proper food handling practices.

6. Managing the kitchen’s budget, including labor costs, food costs, and other expenses.