1. Job Requirements

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failture and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any food wastage in the correct procedure
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaced, refridgeration, stores are cleaned and sanitised before end of shift
• Maintain a close professional working relationship with other members of staff at all times
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Participate in monthly physical stock take of the Restaurant. including but not limited to plates and utensils
• Perform miscellaneous job- related duties a assigned

2. Job Requirement

• Ability to communitcate in English
• Able to work in a team enviroment
• Highly Responsible and reliable
• Able to work well under pressure in a fast - paced enviroment

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual an recipes
• Ensure work surface, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure the high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practices
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjuction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils

2. Job Requirements

• Minimum 3 years of relevent experience
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced enviroment
• Able to work split shifts

Overview:

The executive chef is responsible for supervising the overall culinary operations and hygiene standards of the restaurant and maintaining high standards of quality of food offerings. Main responsibilities will include but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Responsibilities:

• Plan and execute the daily operations of the kitchen.

• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.

• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.

• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.

• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.

• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Qualifications:

• Proven experience in the same experience in a high-end restaurant setting.

• Culinary degree or equivalent professional training.

• Strong leadership and communication skills.

• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.

• Creative and innovative approach to culinary arts.

• Minimum of 7-10 years of experience in kitchens covering all aspects of cooking.

• Exposure to American cuisine will be a strong asset

• Computer Literate

• Have excellent English Communication Skills both Written and Spoken

• Fully aware of HACCP Principles

• Ability to thrive in a fast-paced environment and handle pressure gracefully.

• Knowledge of current culinary trends and a commitment to continuous learning.

Benefits:

• Competitive salary commensurate with experience.

• Health and dental insurance coverage.

• Staff discounts at Lawry's The Prime Rib

• Performance Bonuses

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Roles & Responsibilities

· Create a rich sushi menu with various main ingredients and raw fish

· Prepare all types of sushi, including maki, nigiri and sashimi

· Take responsibility for food menu development

· You should also be able to customize customers’ orders according to preferences and food allergy considerations.

· Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

· Ultimately, you will help us establish our reputation as one of the best sushi places in the area and increase our clientele.

· Identify new culinary techniques and presentations

· Excellent inter-personal skills, highly motivated individual

· Excellent team player

· Undertake ad hoc duties assigned by supervisors

Requirements

· Good knowledge of various sushi types and sushi-rolling techniques

· Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

· Proven experience working in upscale sushi restaurants.

· Team spirit

· Certification from a culinary school is a plus

· Able to maintain high standard of food quality

· Excellent communication skills. Proficiency in Japanese is an advantage

Good experience in fine dining Restaurant

If you are interested in any of the position, please apply directly together with your full CV by email to [email protected]

Only short-listed Candidates will be notified.

Chef

Job Description

.Manage and oversee daily kitchen operations

.In charge of cooking and preparing of all the dishes.

.Upkeep of kitchen cleanliness and hygiene standard.

.Remove any hazards and ensure safety in kitchen and also check for any defects in the kithen and equipment.

.To perform ad-hoc duties as assigned by outlet manager

Job Requirements

.Atleast 3-5 years of experience in chinese Cuisine.

.Able to work as team player.

.Able to commit 6 days of work per week.

.Able to work in a fast paced environment.

We are looking for a Chef to join our team and prepare delicious meals for our customers.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

NOTE- We are looking for North Indian Chef.

• Manage and oversee daily kitchen operations.
• In charge of cooking and preparing of all the dishes.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleaniness and hygiene standard.
• Remove any hazards and ensure safety in kitchen; also check for any defects in the kitchen and equipments.
• To perform ad-hoc duties as assigned by Outlet Manager

Job Requirements

• At least 3-5 years of experience in F&B industry.
• Able to work as a team player.
• Able to commit 6 days work week.
• Able to work in a fast paced environment.

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follows and regulations.
• Ensure all portion controls are strictly adhered to
• Ensure the highest standards of food production and presentation at all as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the codes of practice
• Ensure the kitchen is secure, clean and safe before going off shift
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredents and the likely number of customers
• Supervise and coordinate activities of cooks and workers engaged in food preparations
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments
• Performs miscellaneous job-related duties as assigned

2. Job Requirements

• Minimum 7 years of relevant experience
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

6 days, 8.30am- 8.30pm (4 hours break)

Salary: $3000- $4500

Location: 25 Pandan Crescent, Tic Tech Centre Singapore 128477 (Central kitchen)

Job scope:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

job description
Last but not least, kitchen work, chopping, washing vegetables, stir-frying, frying and other auxiliary work for the chef

Detailed responsibilities

- Assist the chef in daily kitchen operations

- Cut, steam, fry, etc.

- Cleaning and processing of vegetables, seafood, salmon and other raw materials.

- Regularly clean and maintain refrigerators, freezers, cooking areas, exhaust hoods, drainage systems, etc.

- Regularly review the menu with management and design new promotional dishes

- Other temporary duties as assigned by management

Require

- related experience

- Ability to get along well with team members

- Required to work on weekends and public holidays

- May need to request overtime at short notice to cover MC or vacation for other colleagues

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Chef

Job Description

.Manage and oversee daily kitchen operations

.In charge of cooking and preparing of all the dishes.

.Upkeep of kitchen cleanliness and hygiene standard.

.Remove any hazards and ensure safety in kitchen and also check for any defects in the kithen and equipment.

.To perform ad-hoc duties as assigned by outlet manager

Job Requirements

.Atleast 3-5 years of experience in chinese Cuisine.

.Able to work as team player.

.Able to commit 6 days of work per week.

.Able to work in a fast paced environment.

Snapshot of Your Role

The Head Chef is responsible for the culinary quality, service and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety.

The Head Chef will focus on culinary excellence and the cafe experience for the unit’s Food program in order to support operational excellence in several cafes. This position reports into the Executive Chef and will leverage their strong hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote standards, client expectations and enhance user (partner) experience.

The great things you will be expected to do:

DAY TO DAY ROLE DUTIES

• Engage with the Site Operational Leadership team regularly, keeping them up to date with any on site changes or strategic action plans
• Work with others to ensure that client and user engagement along with the culinary expectations are understood and exceeded
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback
• Design, manage and own the overall experience, not just the offerings
• Drive culinary innovation, excellence and quality standards
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes
• Ensure that all hiring and training standards are met and documented for direct hires
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs

CUSTOMER & CLIENT SATISFACTION

• Embrace and deliver all aspects of the Client Food Program to an exceptional standard
• Work with others to ensure that client and consumer expectations are understood and exceeded
• Assists Executive Chef in ensuring that all products and ingredients that are used are purchased following purchasing standards and sustainability commitments
• Promote the Food Program to our Client engaging with them through our food choices, displays, space designs while acting as a Compass Advocate at all times
• Be polite, professional and friendly at all times with customers, clients and colleagues

EMPLOYEE DEVELOPMENT & TEAM WORK

• Assist Executive Chef in ensuring employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner
• Work with Executive Chef to ensure all sector and employee guidelines are implemented and adhered to
• Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
• Take the opportunity to continuously learn and grow
• Encourage fresh thinking and initiative in the team
• Encourage feedback and suggestions for improvement
• Think of ways to make the work environment fun and team driven

HEALTH & SAFETY

• Promotes a culture of Food and Workplace Safety
• Observe and comply with all company and unit procedures relating to safety and security, reporting any issues to your line manager
• Take responsibility for your own health and safety and that of others who may be affected by what you do or what you fail to do
• Correctly use work equipment, personal protective equipment in accordance with training and instructions provided, reporting any equipment issues to your line manager

Key skills & qualifications

EDUCATION & QUALIFICATION

• Degree from an accredited Culinary Institute preferred
• Bachelor’s degree preferred
• Executive-level culinary management experience required

WORK EXPERIENCE

• A proven track record as an innovative and financially responsible manager
• At least 5 years in Culinary management experience in a multi-unit setting required
• Prior experience managing volume of at least 20M with P&L experience
• Multi-unit restaurant or hotel experience a must
• Experience in R/D, operations, or concept development a plus
• A proven track record of leadership capabilities leading from the front
• Expert knowledge of food and catering trends with a focus on sustainability, innovation, food waste, quality, production, sanitation, food cost controls and presentation
• Proven coaching and mentoring with peers, individuals, and teams
• Passion for food trends, flavors, innovation and recipe development
• Highly developed culinary creativity skills and comfortable with multiple cuisines
• Proven industry contacts and relationships that can be leveraged in networking and recruitment of other culinary team members
• Proven ability to maximize budget, enhance sustainability and creativity across all channels in alignment with business strategy
• Ability to effectively communicate, motivate and interact with all levels within the organization
• Ability to speak and present effectively in a group setting to Associates, Managers and our Partners and represent the Food at Google Brand
• Maintain a positive attitude under pressure and motivate team
• Ability to maintain confidentiality
• Working knowledge of Google suite of products
• Ability to work in a fast paced, changing environment
• Ability to create effective relationships, influence and collaborate internally and externally at all organizational levels
• Demonstrates Compass values and recognition principles

COMPETENCIES

• Leadership capabilities
• Customer service oriented
• Specialist knowledge
• Accountability
• Organizational skills
• Problem solving
• Team management
• Decision making
• Conflict management
• Quality and Compliance
• Stakeholder management
• Project management
• Change management
• Strategic management

ATTRIBUTES

• Possess critical thinking and problem solving skills
• Excellent decision-making and stakeholder management capabilities
• Resourceful, adaptable with an agile mindset to navigate uncertainties
• Conflict resolution skills, diplomatic and with ability to engage stakeholder at all levels
• Detailed and result oriented
• Good communications skills, with client, team and all other stakeholders
• Analytical and strong organizational skills, with excellent verbal and written ability
• Self-motivated, decisive, with the ability to adapt to changes and competing demands
• Proven ability to work creatively, analytically, systematically in a collaborative manner
• Proven ability to work in an ambiguous environment and collaborate across multiple areas in order to achieve a common business objective
• Demonstrate decisiveness in resolving business problems, making decisions and identifying priorities
• Proven abilities in providing on site leadership for project team by building and motivating team members to meet project goals, adhering to their responsibilities and project milestones
• Extensive understanding of project and program management principles, methods and techniques

PHYSICAL AND LANGUAGE REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell.
• Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl.
• Specific vision abilities required
• Ability to read, understand and speak English to perform essential functions of the job

Job Description:

• Preparing high-quality bakery items (bread)
• Clean food preparation areas as determined by company policy
• Create new bakery (bread) recipes
• Estimate expected ingredients consumption and organise preparation
• Keep records and accounts of ingredients purchase
• Monitor supplies and re-order stock as needed
• Manage and to ensure bakery cost is in a healthy range
• Minimize wastage

Job Requirement:

• Ability to work in a team and independently
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a bakery / pastry school will be an advantage
• Specialise in Asian style bakery
• 6 days work week

Benefit:

• Employee Discount
• Uniform provided
• Birthday Voucher
• Sales Target Incentive

• can work on public holidays
• can work for long hours
• at least 10 years experiences
• can work between different shops
• have relavant certificate/licence
• 
  
• 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

Work Location: Orchard and Raffles area

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our HeadChef’s specifications and guidelines. The successful candidates will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Challenging and exciting roles

• Firm Commitment to Career Development
• Competitive Salary and Work Benefit Package
• Job progression and bonuses awarded for good performance!

Job Responsibility

• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate distribution, stock rotations & portion control according to recipes
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety
• Other ad-hoc duties as requested by Management
• Cooking and food preparation duties

Job Requirement

• Minimum 2 years of experience in F&B industry.
• Ability to work independently as well as in a team.

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

Job Scope:

• Plan and prepare cuisines as per event requirements
• Review and develop the existing and/or new menus and recipes
• Supervise and monitor the quality control and presentation of all food items
• Ensure food production meets the expected consistency and standards
• Ensure inventory levels is sufficient for kitchen operations
• Ensure high levels of food safety and hygiene standards are in place
• Any other ad-hoc duties as assigned

Job Requirements:

• Minimum 4 years of working and supervisory experience as a Sous Chef
• Experienced in Western Cuisine in a Hotel, Catering, or Mass Production environment will be highly desired
• Able to handle large volumes of food production on a daily basis (15K+)
• Able to multi-task and work under pressure in a fast-paced environment
• Flexibility to respond to a range of different work situations

Interested candidates, please click APPLY NOW or email your CV over to [email protected]

Please be informed that only shortlisted candidates will be notified

EA Personnel Name: Lim Li Yun, Sherlyn
EA Personnel No: R23118942
EA License No: 15C7752

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training