• Assist Executive Chef in Operating a Kitchen.
• Ensure all products comply to company's requirement and quality in achieving its maximum profitability.
• Able to create new dishes in order to meet market needs and expectation.
• Strictly supervise all staff to comply with SOPs.
• To provide training and coaching.
• Maintain and enhance a quality working environment.
• Experienced in chinese asian cuisine.

DUTIES AND RESPONSIBILITIES:

Reporting directly to the Executive Sous Chef, the incumbent will be responsible to create and promote an atmosphere, ensuring guests satisfying dining experience with a feel of home away from home. He will be responsible for but not limited to the following culinary operations:

• Assists the Executive Sous Chef in monitoring the operation and function of the assigned kitchen.
• Upholds the quality and standard of all Pastry/Bakery.
• Tests cooked food and checks on it's original appearance and freshness.
• Ensures that Mis-en-place must be always well prepared.
• Helps the Executive Sous Chef with menu planning, inventory and managing of supplies.
• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Sous Chef.
• Relaying orders to the line pastry cooks and ensuring that the team works together to get all the orders right and get them out promptly.

JOB REQUIREMENTS:

• At least 5 years of Pastry Chef experience
• Have a strong working knowledge in specific pastry cuisine (Japanese)
• Strong understanding of HACCP
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and financial goals.
• Experienced in consistently producing excellent quality pastries in high volume luxury environment.
• Strong knowledge in the use of local ingredients.
• Must be proactive and be able to lead a team autonomously.
• Must be artistic/innovative and be able to push boundaries.
• Sugar, chocolate artistry working skills highly desired.
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed.

Only shortlisted candidates will be notified.

Brief description of the Restaurant

“nana's green tea” is the Japanese Cafe Restaurant, delivers Japanese food, matcha drinks, desserts, wonderful Japanese food culture and traditions as the "new Japanese style" that suits the lifestyle of modern people.

We have 100 outlets all over the world, 2 outlets in Singapore now and we are expanding.

Job Descriptions

• Start to learn basic skills and restaurant recipes
• Learn how to managing each station
• Help in some easy preparation and cooperate with colleagues
• Area Cleaning
• Clean all utensils after used
• Help dish washing
• Always check expire date of food
• Learning how to check the freshness of food
• Stock up all items by first in first out order
• Follow instructions by kitchen supervisor and head chef

Job Requirements

• 2 years of kitchen management experience

Benefits

• Staff Meals & Uniform provided
• Staff discounts
• Paid Overtime
• Learning under an experienced Senior Staff
• Positive working environment
• Competitive salary & annual bonus

Working hours

• 5.5 days 44hrs per week

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

Urgently Hiring‼️

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

We are currently seeking a highly skilled and experienced Pastry Sous Chef. You will play a crucial role in our establishment by leading and managing the kitchen operations. You will have the opportunity to showcase your culinary expertise and creativity while overseeing the preparation and presentation of our delectable dishes.

Responsibilities:

• Extensive experience in creating delectable pasta dishes, ranging from classic Italian favourite’s to innovative creations. Mastery of various pasta types, sauces, and cooking methods to deliver exceptional taste and texture.
• Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control.
• Assist to oversee preparation process, portioning, presentation and quality of bakery products.
• Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.
• Ensure compliance to food safety and hygiene regulations at all times.
• Any other ad-hoc duties as assigned by management

Skills, Knowledge & Experience

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

Requirements:

• Minimum 5 years of relevant bakery experience in similar capacity with or without qualification.
• Well-versed in management and organizational skills
• Good understanding of food cost control, budgeting, and profitability analysis
• Ability to work under pressure and in a fast-paced environment.
• Strong leadership and management skills with the ability to motivate and inspire a team.

If you are a dedicated and talented Chef looking for a new challenge, we invite you to join our team. Please submit your resume, along with a cover letter highlighting your relevant experience.

* 6 days work week, Monday off (3 days off every 2 weeks)
* Location: Orchard
* Outlet is more to western food, non-halal
* Basic + Allowances/Incentives + OT pay + Bonus
* Permanent role

Our client is a F&B industry in Singapore.

Job Descriptions:

• Oversees and supervise kitchen staff
• Inventory management
• Supporting the head chef
• Directing food preparation
• Train new employee

Requirements:

• GCE N/O Level
• 2 - 3 years working experience
• Western food experience is added advantage
• Able to perform shift job

HOW TO APPLY:
Interested applicants, please click on “Apply Now” or email to submit your resume.
We regret only shortlisted candidates will be notified.

Stafflink Services Pte Ltd
EA Licence No.: 04C4294
EA Personnel: Jason Bong Wee Kiat
EA Personnel Reg. No.: R23116067

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to service standards

- Preparation of basic sauces, as directed by the Senior Chef(s)

- Preparation work such as washing, peeling, seasoning and chopping of vegetables and meats

- Assisting Senior Chef

- order food supplies and kitchen equirement as needed

- Ensure food storage units all meet standards & are consistently well-managed and clean

- Taking inventory of supplies and notifiying relevant person(s) when stock is low

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

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

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

Job Responsibilities:

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

Requirements

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

Chin See Min Reg No. : R22107450

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

1. Ensures that all food prepared and served are according to the standards set by the Executive Chef / Executive

Sous Chef.

2. Plans, directs, controls and co-ordinates the activities of all kitchen staff.

3. Assists the Executive Chef / Executive Sous Chef in planning menu, daily specials and food promotions.

4. Estimates food consumption and prepares requisitions, indicating type and quantity of food items, for approval

by the Executive Chef.

5. Checks the quality and quantity of food received from the market, food store.

6. Controls cost by minimizing spoilage, maintaining adequate inventory of food and utilizing food supplies.

7. Ensures that all kitchen staff complies with food safety standards in accordance to SFA’s regulations.

8. Ensures that all machines, furniture, equipment and utensils are clean and in working condition at all times.

Job requirement

1. Certificate or Diploma in culinary skills or equivalent with at least 5 years relevant experience.

2. Good time-management skills and able to work under pressure

3. Team player with good leadership and communication skills

4. Able to do shift work, weekends and public holidays

• 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

Brief description of the Restaurant

Kyoaji Dining is seeking a dedicated and customer-oriented individual to join our team as aService Crew. As a key member of our service staff, you will play a crucial role in creating a positive dining experience for our guests.

Job Descriptions

# Sushi Preparation:

• Prepare and present a variety of traditional and contemporary sushi dishes with precision and creativity.
• Ensure the quality and freshness of all sushi ingredients.
• Maintain a clean and organized sushi station.

# Menu Development:

• Collaborate with the Head Chef to create innovative and enticing sushi menu items.
• Stay informed about industry trends and incorporate new ideas into the menu.

# Quality Control:

• Monitor food quality and consistency, adhering to established standards.
• Conduct regular tastings to ensure flavor profiles meet expectations.

# Team Collaboration:

• Work closely with kitchen staff to coordinate timely delivery of sushi orders.
• Provide guidance and training to junior sushi chefs and kitchen assistants.

# Customer Interaction:

• Interact with customers at the sushi bar, explaining menu items and answering questions.
• Accommodate special requests and dietary restrictions with creativity and flexibility.

Job Requirements

• Proven experience as a Sushi Chef in a Japanese Restaurant
• Extensive knowledge of sushi preparation techniques and presentation.
• Excellent knife skills and attention to detail.
• Strong organizational and multitasking abilities in a fast-paced environment.
• Knowledge of food safety and sanitation practices.
• Creativity and passion for experimenting with flavors and textures.
• 1 year of Sushi Experience

Working hours

• 6 days work week
• 8.5 working hours per day

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:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- 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

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Chef with experience in working at mixed economy rice businesses

Need Chef to cook for economy rice

Curate economy rice menu

Helping in day to day operation, taking charge of food quality, presentation and hygiene.

Take charge of Food stocks and ordering.

Taking charge of Food costing.

Reporting to Site Manager.

Chef Responsibilities:

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned.
• Help lead and inspire our kitchen staff with the manager.
• Wow our guests with amazing dishes.

Chef Requirements:

• High school diploma or equivalent preferred.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• The kitchen is relatively hot, accepting high temperature working environment
• Work 6 days a week, need to work on weekends
• Able to work on nitht-shift
• The working time is divided into two parts.

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:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- 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

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Why Join Us?

· Encouraging Work-Life Balance.

· Good Career Development Opportunities.

· Work with a Small and Vibrant Team.

· Opportunity to Wear Many Hats and Gain Different Sets of Skills.

RESPONSIBILITIES

• Work with the kitchen team to produce high quality food
• Learn and execute job duties for respective stations
• Produce a variety of dishes accordingly to station, whether seafood, sauce, grill, cold kitchen, mise en place preparations, etc.
• Plate and present dishes with exquisite precision
• Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant, as well as excellent upkeep of personal grooming
• Responsible for the compliance of all health, safety, and food hygiene legislation
• Any other duties as assigned by Management

REQUIREMENTS

• Minimum 1 year of relevant kitchen experience
• Must have basic knife skill and ingredient knowledge
• Strong mental capacity to learn, take demands and multi-task
• Holds critically high hygiene and safety standards
• Ability to use chopsticks (plating)
• Takes initiative and a great team player
• Willingness to work shift hours, weekends, and public holidays
• Candidate with kueh making experience would be preferred.

Location: Paya Lebar MRT - Park Place Residences at PLQ

Join Rempapa and be a part of an exciting and dynamic team dedicated to providing an exceptional dining experience. Apply now to embark on a rewarding career journey with us!

JOB SUMMARY

Reporting to the Managing Director, the Head Chef will be responsible to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in all the restaurants (Rang Mahal and Table). The Head Chef will also collaborate closely with the F&B Manager to create memorable dining experiences for the guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, kitchen utensils, etc.
• Monitor all kitchen-related costs and ensure that they are tracked closely to achieve and/or exceed the established business targets.
• Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on food standards and product of competitive restaurants.
• Brainstorm with team to create and develop new and/or special promotional dishes and keeping up with the latest market trends.
• Responsible in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Supervise and ensure activities in the various sections within kitchen operation are well-coordinated to ensure consistent good food quality, smooth and seamless operation, achieving the highest guest dining experience.
• Supervise and ensure all kitchen operations and activities are well-coordinated with adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with the F&B Manager to drive Tripadvisor ranking by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern Indian cuisine knowledge with a minimum of 8 years of experience in a kitchen managerial appointment. Knowledge in other cuisines an added advantage.

SKILLS, ABILITIES & ATTRIBUTES

· Passion to serve

· Positive service mindset and willing to go the extra mile

· Strong human relations skills

· Strong leadership and influencing skills

· Strong communications (verbal and written), organisation and presentation skills

· Ability to work independently and take initiative with good time management skills

· Effective change management skills

· Strong knowledge and creative in food planning and preparation

· Good grooming standards and personal presentation

· Flexibility on working days and hours including weekends and public holidays

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

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

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

Job Responsibilities:

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

A) Leadership & People Management:

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

B ) Culinary Excellence

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

C) Risk Management

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

D) Other Roles and Responsibilities

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

Chin See Min Reg No. : R22107450

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

· Preparation work such as washing, peeling, seasoning, and chopping vegetables and meats.

· Monitor food stock and place orders.

· Check freshness of food and discard out-of-date items.

· Cook food in a timely manner.

· Assess quality control and adhere to restaurant service standards

· Any other duties may be assigned from time to time.

Responsibilities:

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

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

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

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

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

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

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

Check on quality of food items upon receiving from supplier, ensuring freshness and in

accordance to the market list ordered.

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work flexible time