- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Summary: Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/ administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Established chicken rice stall at Toa PAyoh Central

Hiring Assistant Chef

-Able to lead a term and supervise daily operation -Must be able to accept split shifts arrangement -Off on weekday only -Must be able to follow stall style of preparation -Process own transport as needed to report to work at 5.30am

About Company:
Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.

Job Description:
- Menu planning: Create menus that are appealing and meet culinary standards
- Food preparation: Oversee the preparation process and ensure dishes are presented in a standardized way
- Staff management: Hire, train, and supervise cooks and other kitchen staff
- Inventory control: Order food and supplies, and monitor inventory levels
- Quality assurance: Taste dishes before they go out to customers, and approve dishes for service
- Sanitation: Monitor sanitation practices and ensure compliance with safety and hygiene standards
- Budget management: Manage the kitchen's budget and estimate staff workload and compensation
- Equipment maintenance: Inspect equipment for cleanliness and functionality, and arrange for repairs when needed

Job Requirements:
- Possess at least 5 years of Japanese or French cuisine cooking experience
- Possess working experience in High-end Japanese Izakaya is welcomed too
- Able to work on weekends and Public Holidays
- Good team player and self-motivated

Compensation:
- Working Location: 3 mins walking distance from MRT Chinatown
- Working hours: 8am - 9pm
- Working days: 5 days/week
- Meal allowance provided
- Annual Leave, Medical Leave, Opportunities for career advancement
- The opportunity to work in a prestigious 4-star hotel setting
- Starting with 11 days of AL

Job Description:

• Prepares and serves menu items in compliance with menu recipes and standards.
• Prepares workstations and collects all necessary supplies to prepare menu for service
• Prepares mise-en-place for daily menus including basic sauces and supplementary garnishes.
• Tracks and date stamp food items.
• Ensures that food storage at the station is tidy and well maintained.
• Inform Chef in charge of replenishments and new orders.
• Follow instructions on ingredient handlings to minimize food waste.
• Proper use of kitchen equipment and utensils.
• Opens and closes the workstation correctly with checklists.
• Ensures high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• To take responsibility for contributing toward own development and attend training sessions or courses when required.
• Always support safe work habits and a safe working environment.

Requirements:

• Basic Asian & Western cooking skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• Good customer service and interpersonal skills
• Willing to work rotating shifts, weekends, and Public Holidays
• Able to perform rotating shifts, including weekends and public holidays

Job Description:

• Prepares and serves menu items in compliance with menu recipes and standards.
• Prepares workstations and collects all necessary supplies to prepare menu for service
• Prepares mise-en-place for daily menus including basic sauces and supplementary garnishes.
• Tracks and date stamp food items.
• Ensures that food storage at the station is tidy and well maintained.
• Inform Chef in charge of replenishments and new orders.
• Follow instructions on ingredient handlings to minimize food waste.
• Proper use of kitchen equipment and utensils.
• Opens and closes the workstation correctly with checklists.
• Ensures high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• To take responsibility for contributing toward own development and attend training sessions or courses when required.
• Always support safe work habits and a safe working environment.

Requirements:

• Basic Asian & Western cooking skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• Good customer service and interpersonal skills
• Willing to work rotating shifts, weekends, and Public Holidays
• Able to perform rotating shifts, including weekends and public holidays

Responsibilities:

• Expertise in Modern Asian & Western cuisine
• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Roles & Responsibilities

We're looking for a head chef with most relevent experience

• Prepare food for all customers according to procedures and our service standard.
• Create new dish and menu for some special VIP customer.
• Lead the kitchen team in product innovation, product planning, and menu design
• Managing food purchasing and storage
• Ability to handle the food production processes from beginning to end.
• Make sure the end product and the cooking process conform to procedures and standard.
• Purchasing fresh seafood daily for weekly special dish.
• Prepare the appropriate amount of food according to daily food chart
• Assist in training of new staffs.
• Any other job related duties requested from senior staff.
• At least 3 years of experience working in the kitchen
• Must have good working attitude
• Ability to innovate and create new menu
• Ability to work effectively as a team
• Willing to go the extra mile for the business
• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• 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

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

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

• Set up workstations with all needed ingredients and cooking equipment
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

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

Wecruit Pte Ltd

EA License No: 20C0270

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

1. Menu Planning and DevelopmentDesign and update the menu, incorporating seasonal ingredients and customer preferences.
   Introduce creative dishes while maintaining the cafe’s theme and culinary style.
   
2. Food Preparation and Quality ControlEnsure all dishes are prepared to the highest quality and consistency.
   Supervise cooking techniques, portion sizes, and presentation standards.
   
3. Ingredient ManagementSource and select fresh, high-quality ingredients.
   Collaborate with suppliers to maintain consistent stock and negotiate pricing.
   

Operational Responsibilities

1. Kitchen ManagementOversee daily kitchen operations and ensure a smooth workflow.
   Monitor and enforce cleanliness and sanitation standards in compliance with health regulations.
   
2. Staff Supervision and TrainingRecruit, train, and mentor kitchen staff.
   Schedule shifts, assign tasks, and resolve conflicts within the team.
   
3. Inventory and Cost ControlManage inventory levels, reduce waste, and control food costs.
   Track expenses and maintain profitability for the kitchen operations.
   

Customer Experience

1. Customer InteractionAddress special dietary requests or customer concerns regarding food quality.
   Occasionally interact with customers to gain feedback and foster goodwill.
   

Health and Safety Compliance

1. Maintain Safety StandardsEnforce proper use of equipment and monitor safety protocols.
   Ensure compliance with local food safety and hygiene regulations.
   

Strategic Contributions

1. Innovative ContributionsExperiment with new techniques, recipes, or trends to keep the cafe competitive.
   Align culinary efforts with the cafe’s branding and marketing strategies.
   
2. Collaboration with ManagementWork with the cafe manager to plan events, promotions, or special menus.
   Assist in budgeting and forecasting for kitchen-related operations.
   

Head Chef Job Description

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.

Responsibilities

Assist the management to achieve the forecast and meet the company budget

Co-ordinates with agent on marketing promotion so as to maximize the revenue

Oversee smooth operations and ensure cost effectiveness in inventory control management

Implement business strategies to increase profitability of F&B operations

Designing new dishes to fit the menu

Encourage co-operation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen

Managing human resources, including staff hiring, training promotion and termination

Requirement

Working knowledge of F&B profession principles and practices

Human resources management skill

Familiar ordering and inventory system

Awareness with culinary trends and best cooking practices

Good interpersonal communication and presentation

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Job Overview

We are seeking a visionary and experienced Head Chef to lead our culinary team and deliver extraordinary dining experiences. The ideal candidate will bring creativity, exceptional leadership, and a commitment to excellence. This role involves overseeing all kitchen operations, menu innovation, staff management, and ensuring the highest standards of food quality, safety, and hygiene.

Key Responsibilities

• Menu Development and Innovation:
• Develop creative and diverse menus aligned with the company’s vision and customer preferences.
• Incorporate seasonal ingredients and emerging culinary trends to enhance menu offerings.
• Conduct regular menu reviews to ensure profitability and customer satisfaction.

Operational Excellence:

• Oversee daily kitchen operations, ensuring smooth workflow and timely service.
• Monitor inventory levels, control food costs, and reduce wastage through effective resource management.
• Ensure compliance with all food safety and hygiene regulations (HACCP standards).

Team Leadership:

• Recruit, train, and mentor a high-performing kitchen team.
• Create staff schedules and assign responsibilities to optimize kitchen efficiency.
• Foster a positive work environment that encourages teamwork and creativity.

Quality Control and Customer Satisfaction:

• Ensure all dishes are prepared to the highest quality standards of taste, presentation, and consistency.
• Collaborate with front-of-house staff to address customer feedback and improve service.
• Conduct regular audits to uphold kitchen cleanliness and operational efficiency.

Strategic Planning:

• Collaborate with management to plan and execute seasonal promotions, special events, and catering services.
• Analyze customer preferences and market trends to adapt and grow the menu offering.
• Drive the kitchen’s long-term development and innovation.

Requirements:

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.
• Strong knowledge of kitchen management, food costing, and menu planning.
• Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion].
• Culinary certifications (e.g., WSQ, HACCP, Culinary Arts Diploma) are highly preferred.
• Excellent leadership and team management skills.
• Creativity and passion for delivering exceptional culinary experiences.
• Ability to work under pressure and manage multiple priorities effectively.
• Familiarity with kitchen technology and software (e.g., inventory management systems).

Why Join Us:

• Opportunity to work with a passionate and innovative team.
• Professional growth in a dynamic and expanding organization.
• Attractive benefits, including healthcare coverage, performance bonuses, and staff meals.
• Be a part of a workplace that values creativity, excellence, and teamwork.

Additional Information:

• Working Hours: Flexibility required, including weekends and public holidays.
• Work Environment: Fast-paced kitchen setting with opportunities to lead high-profile events.
• This version ensures the job description is both comprehensive and professional, appealing to experienced chefs looking for a leadership role. Would you like to add anything else specific to your company?

• Following the guidance of the Executive Chef in the preparation and presentation of all menu dishes and other products made within the kitchen.
• Optimising the cooking processes with attention to speed, quality and delivery.
• Enforcing strict health and hygiene standards and maintaining impeccable quality standards within the kitchen and service areas at all times, including overseeing a daily and weekly deep cleaning schedule.
• Being part of a climate of smooth and friendly cooperation, communication, training & mentoring Junior Staff within the kitchen and service areas and with the store team as a whole.
• Experience in Michellin Star Restaurant
• Proven experience and responsibility in a busy, fast paced kitchen.
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices and understanding of trends and new styles.
• Attention to detail and high standards of presentation, creative flair and imagination.
• Able to work effectively as part of a team with a ‘can do’ attitude and a willingness to continually improve; cheerful, reliable and articulate.
• Food Hygiene qualifications and professional cooking qualification.
• Completed Food Hygiene Level 3

• Able to prepare local chinese cuisine
• 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

• Full awareness of all menu items, recipes, methods of production and presentation standards
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
• Comply with the conditions of the food hygiene policies
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
• Maintains cleanliness and organization in all work areas
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback and reporting of issues as they arise.
• Guides and trains the subordinates to ensure high motivation and economical working environment.
• Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Carry out any other duties as required by management.

Responsibilities

Preparing pizza dough

Rolling out and topping pizza with ingredients as per recipes

Cooking pizza in wood-fired, gas or electric ovens

Removing pizza from oven and preparing them for serving or sales

Ensure counter top are clean and tidy

Maintain oven and cooking utensils

Co-ordinating with kitchen and dining staff

Requirements

Knowledge of ingredients, recipes of pizza

Ability to perform pizza making

Ability to use pizza ovens

Organizational skills

Communication and interpersonal skills

Team spirit

Ability to work under pressure