Job Description

Main Responsibilities

-Report to Group Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Provide key leadership on setting new standards of culinary and operations excellence for the Chinese restaurant concept

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-Maintain high standards of quality control, hygiene, and health and safety

-e- Procurement for ordering supplies and update GRN

-Conduct orientation, training & coach new trainees

-Plan staff duty roster and cleaning duties

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Any other appropriate duties and responsibilities as assigned

Requirements

̶Minimum of eight (8) years of progressive culinary/kitchen management and supervisory experience

̶Highly skilled in cooking techniques and progressive in their approach to fine cuisine

̶Hands on chef experience in high volume, complex service operations is a must

̶Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

̶Thorough understanding of food equipment and safety standards

̶Passion for training and development

̶Basic PC-literacy

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.

A demi chef de partie, palay a crucial role in the kitchen,

preparing and cooking meals to the restaurant standard

Mentoring and leading junior kitchen staff by nurturing their skill

Ensure consistent quality in dishes and prepare top quality dishes

Managing kitchen inventory effectively, oversees the storage and usage of ingredients, minimizing waste and maintaining optimal freshness.

Coordinate with suppliers, manage orders, and keep meticulous records of inventory level

upholding kitchen hygiene and safety is essential

Maintaining cleanliness and organizing within the section, managing kitchen equipment and meeting hygiene standards

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Responsibilities:

· Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.

· Work closely with the Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.

· Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.

· Run, manage and coordinate all sections of Kitchen and the kitchen staff.

· Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.

· Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multitask.

· Maintain order and discipline in the centre kitchen during working hours.

· Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.

· Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.

· Ensure sufficient stocks in storage and order for replenishment.

· Minimize food wastage.

· Perform other job related tasks as and when assigned.

· Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

· Comply at all times with the Staff Code of Conduct.

· Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.

· Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Working Location: One North

Working Days: 5 Days, Mon - Fri

Job Summary:

To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

• Ensure that all areas of the kitchen are clean and sanitized including food processing equipment, cooking utensils and other light equipment.

• Cook and prepare assigned dishes for serving according to the menu (main and special/promotion dishes).

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

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

• Assist in planning of menus and recipes with the Unit Manager and / or Head Chef.

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

• Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

• Performs any other duties as directed by the Head Chef and / or Unit Manager.

Job Description & Requirements

• 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.

Responsibilities:

• Expertise in Asian & Western cuisine in central kitchen
• Attend and execute food tastings and events in relation to Banquet with support from existing central kitchen team
• Organize food production in a cost effective and hygienic manner
• Prepare Banquet menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis
• Assist in formulating, coordinating and supervising all menu planning and implementation in the kitchen
• Ensure food standards and presentations are maintained and continuously improved
• Ensure that the kitchen is managed efficiently and according to the established concept statements
• Investigate and manage customer complaints
• Estimate materials or labor requirements
• Oversee work progress to verify safety or conformance to standards
• Requisition stock, materials, supplies or equipment
• Supervise, coordinate and integrate into activities of cooks and other food preparation workers
• Check the quality of raw and cooked food products to ensure that standards are met
• Estimate amounts and costs of required supplies, such as food and ingredients
• Monitor sanitation practices to ensure that employees follow standards and regulations

Job Requirements:

• Minimum 3 years of experience in the Food & Beverage industry, preferably in a Halal Chinese Banquet environment
• Able to perform different shifts and work on weekends/public holidays
• Basic 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

1. Setting up the kitchen prior to a Restaurant opening

2. Preparing a particular kithcen station by bringing all food containers to point in the line

3. Cooking a specific portion of each plated meal

4. Assisting with marinating, cutting and precooking foods

5. Cleaning the kitchen before the restaurant closes

6. Cleaning and sanitising the kitchen area

7. Wrapping unused items and storing them in proper areas at the end shift

8. Plating food creatively and maximising customer enjoyment

9. Upholding kitchen hygiene and safety

10. Managing kitchen inventory effectively

11. Work in previous fine dining enviroment will be a advantage

Attachment Description

The trainee needs to have professional culinary training in every facet of food preparation. Creating menus, managing the culinary crew, and guaranteeing that the food is prepared to exacting standards are all part of his or her duties.

Specific Responsibilities

1. Ensuring that all food is of excellent quality and served in a timely manner.

2. Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

3. Overseeing all kitchen operations.

4. Coordinating kitchen staff, and assisting them as required.

5. Training staff to prepare and cook all the menu items.

6. Taking stock of ingredients and equipment, and placing orders to replenish stock.

7. Enforcing safety and sanitation standards in the kitchen.

8. Creating new recipes to keep the menu fresh.

9. Keeping up to date with industry trends.

10. Receiving feedback and making improvements where necessary.

Technical Skills and Competencies

1. Cooking different western dishes.

2. Proper use of kitchen tools.

3. Kitchen's Safety and Hygiene

4. Basic payrolling

5. Communication skill

6. Leadership and Team Management

This position is open for mid career individuals (Mature, 40 years and above).

Mid career individuals from any qualification level can apply.

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.

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Group Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Provide key leadership on setting new standards of culinary and operations excellence for the Chinese restaurant concept

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-Maintain high standards of quality control, hygiene, and health and safety

-e- Procurement for ordering supplies and update GRN

-Conduct orientation, training & coach new trainees

-Plan staff duty roster and cleaning duties

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Any other appropriate duties and responsibilities as assigned

Requirements

̶Minimum of eight (8) years of progressive culinary/kitchen management and supervisory experience

̶Highly skilled in cooking techniques and progressive in their approach to fine cuisine

̶Hands on chef experience in high volume, complex service operations is a must

̶Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

̶Thorough understanding of food equipment and safety standards

̶Passion for training and development

̶Basic PC-literacy

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

Working Location: One North

Working Days: 5 Days, Mon - Fri

Working Hours: 7am - 4:30pm

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of the 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 co-ordinating 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.

· Keeping Food Sampling and Daily Cooking Core temperature recordings.

· Ensure recording temperature for all refrigerators.

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

Key Requirements

· 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.

· 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.

· Team player.

Maintaining culinary standard up to company’s requirements.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Pastry Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: Depend on duty roster
Working Location: Mondrian Hotel
Salary Range: $3000 - $3500

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.

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

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969