Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• 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.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

In the words of our team members - No Place Like Home!

Join a team of passionate, fun, and hustling Crew at Award-Winning and Top-Voted Best Brunch Spot in Singapore!

If you are passionate about delivering exceptional levels of food quality & culinary skills, join our Wild Honey family!

Visit Us at wildhoney.com.sg

Employment Highlights:

• 44 hours, 5 days per week.
• Meal Allowances
• Salary Increment
• Perks & Bonuses
• Achievement Awards
• Birthday Leave

Job duties & responsibilities:

• Respect job duties assigned during shift.
• Exercise complete understanding of orders from Chef de Partie/Pastry Chef
• Listen and understand Chef de Partie/Pastry Chef’s recommendations and corrections.
• Exercise personal hygiene through clean uniforms and grooming
• Work in absolute cleanliness and adhere to kitchen hygiene standard.
• Report defects of pastry equipment
• Follow procurement goods receiving SOP and storage practices.
• Follow the daily production list strictly when preparing pastry items.
• Respect the shelf life of all food production and label accordingly to Standard Operating Procedure
• Minimized wastage of goods through good practice of First in First Out
• Follow the cleaning charts to ensure cleaning and maintenance are done accordingly.
• Check and record both chiller and freezer temperature when on shift
• Able to prepare and perfectly bake all pastry items according to standard recipes.
• Establish good working relations with team members.

Job Requirements:

• Minimum culinary certificate or equivalent with minimum 1 year of relevant experience in similar capacity.
• Possess positive attitude towards task assigned.
• Eager to learn and progress.
• Ability to transfer what has been learnt/taught and to practice effectively.
• Able to work on Weekends and PH
• Is always punctual for work and well disciplined

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: $3000 to $ 3500

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

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

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

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

Brief description of the Restaurant

• Michelin Star Italian Restaurant

Job Descriptions

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Job Requirements

• Minimum 2 years of working experience in restaurant or hospitality industries
• Possess Basic Food Hygiene Certificate
• Meticulous, team player with a positive attitude
• Passion for food, creative & result-orientated
• 5.5 days work/ week

Working hours

• 5.5 days work/ week

Oversee kitchen operations

Come up with new dishes and menu

Supervise food quality, portioning and presentation

Ensure highest standards of kitchen cleanliness and food safety

Plan proper staffing to ensure smooth operations flow

Manage stock and food cost

Obtain and handle feedback on food quality

Manage and train staff

Perform any other job tasks assigned by the management

Requirements:

Excellent personal presentation and interpersonal skills

Confident, outgoing personality and positive attitude

Ability to remain calm under pressure

Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Our company is currently looking for an excellent Indian Cuisine Chef to handle the new F&B venture

Reporting to the Co founder, the candidate will develop classic and traditional Northern and Southern Indian cuisine for our concept. We are very food focused, pledging to offer all day intricate fine food, value-for-money cuisine and premium ala carte menu.

A fine talented personnel in this industry, the candidate should have the right mentality to contribute to the company in terms of menu planning and kitchen management.

Responsibilities:

• Design and curate Indian cuisine.
• Able to serve quality Northern and Southern Indian food at the required margin
• Producing quality and presentable Indian food for the outlet.
• Able to work on shifts.
• Creation of classic and traditional menu based on specific concepts.
• Cost and quality control.
• Good at numbers and planning.
• Work closely and efficiently with other departments to achieve company’s goals.

Requirements:

• Culinary education from recognised institutions.
• Experience in Indian cuisine fine dining .
• Good experience in big scale on-site catering.
• Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)
• Ability to plan and execute strategies to achieve company’s objectives.
• Have initiative, is hard working and able to lead the kitchens by him/herself.
• Knowledge of various Northern and Southern Indian cuisine

As a Sous Chef specializing in Indian cuisine, you will play a crucial role in our kitchen's day-to-day operations. You will work closely with the Head Chef to ensure the consistency and excellence of our menu offerings. The ideal candidate is not only a skilled and creative chef but also possesses strong leadership qualities to manage and inspire the kitchen staff.

Key Responsibilities:

Menu Development:

Collaborate with the Head Chef to create and refine the restaurant's Indian menu.

Introduce innovative and authentic dishes while maintaining a balance between tradition and modern culinary trends.

Kitchen Management:

Oversee daily kitchen activities to ensure a smooth and efficient workflow.

Monitor food quality, presentation, and adherence to recipes and standards.

Staff Supervision:

Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment.

Conduct training sessions to enhance the team's skills in Indian cooking techniques and flavors.

Quality Control:

Maintain high standards of food quality, taste, and presentation.

Conduct regular tastings and inspections to ensure consistency.

Inventory Management:

Manage inventory levels of ingredients, spices, and other kitchen supplies.

Collaborate with the procurement team to ensure timely and cost-effective sourcing.

Hygiene and Safety:

Enforce strict adherence to hygiene and safety standards.

Conduct regular kitchen inspections to identify and address potential hazards.

Collaboration:

Coordinate with other departments, including front-of-house staff, to ensure seamless communication and customer satisfaction.

Collaborate with the management team on special events, promotions, and catering opportunities.

Qualifications:

Proven experience as a Sous Chef or Senior Chef de Partie in an Indian restaurant.

In-depth knowledge of Indian culinary techniques, spices, and regional variations.

Strong leadership and communication skills.

Creativity and ability to contribute to menu development.

Excellent time management and organizational abilities.

Knowledge of hygiene and safety regulations.

Commis Chef – Pandan Loop ( 51/2 Day)

- Min 2 years in related field

- can start work immediately

- splift shift 5 days work week

- Basic salary : S$ 2600 – S$ 2800 neg

INTERESTED CANDIDATES PLEASE EMAIL YOUR UPDATED MICROSOFT WORDS RESUME TO [email protected]

ENG YEE LEE (R1876385) @ UNION MANPOWER SERVICES PTE LTD (95C4597)

We are looking for a motivated Chef with experience in chinese CLAYPOT cuisine to be part of an inclusive work culture that promotes teamwork and employee development.

• 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 including stock-checking, inventory management and ordering
• Practice and ensure good hygiene and housekeeping standards within the kitchen
• Ensure food is stored, prepared and presented in a safe and hygienic manner
• Uphold high standards of food quality to ensure customer satisfaction

Requirements

• At least 2 to 3 years of work experience in LOCAL Cuisine
• Ability to work flexible hours, and comfortable with standing for long hours
• Strong team spirit and ability to work well in a fast-paced environment
• Deep knowledge of every aspect of Sichuan Chinese dishes
• Present a positive and professional attiude at all times
• Good interpersonal skills for dealing with all the levels of people
• Able to work on weekend and public holidays

This is an authentic Korean Restaurant.Applican must have at least 25years of related experience as follows; Able to direct prepare supervise cooking fppd preparation activities. Monitor and oversea sanotation

practices, ensure regulations, clealiness strictly adhered to by employees.

Coordinate all food indent, budgeting, planing operations with subordinates. Analyse recipe, make menu changes when necessary, minimise overhead costs. Inspect cooking equipment, supplies and ingredients to ensure conformance to standards. To interview help recruit staffs. Establish production and staff schedules ensuring timely

delivery of food services.Only short listed candidate will be informed for interview. Long working hours expected.

Job Description:

• 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 and place order in a timely manner.
• Plan and execute menus in collaboration with other colleagues.
• Always ensure adequacy of supplies
• Manage ingredients that should be frequently available daily.
• Follow the directions of the executive and sous chef.
• Suggest new ways of presentation of dishes.
• Suggest new rules and procedures for optimizing the cooking process.
• Give attention productivity of the kitchen such as speed and food quality.
• Ensure adherence to all relevant health, safety, and hygiene standards.
• Collaborate with other colleagues and seniors.
• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
• Processes prepared foods for service using ovens, gas stoves, griddles, and broilers.
• Assure that each item is cooked to the Chef and guest’s specifications.
• Garnish each dish properly.
• Answer, report, and follow executive or sous chef’s instructions.
• Maintains a clean and sanitary workstation area including tables, shelves, broilers, sauté burners, ovens, flat top griddles, and refrigeration equipment both during and after service.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Assumes responsibility for quality, food safety/sanitation and timeliness of products served.
• Maintain a positive and professional approach with coworkers and customers.
• Perform other related duties as assigned by the management staff.

Requirements:

• Proven work experience as a Chef or Cook.
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).
• Good knowledge of culinary, baking and pastry techniques.
• Strong leadership skills.
• Ability to remain calm and undertake various tasks.
• Solid time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Possess at least Culinary School Diploma.
• 3 years work experience.

• Well Established Company
• Basic $3000 - $4500 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours

Job Responsibilities:

• Prepare, bake, and present wide range of cakes, cookies and pastries
• Basic cake icing and decoration duties
• Operate baking equipment’s and tools
• Ensure the consistency in the preparation of all dessert items
• Maintain workstations are clean and tidy with proper hygiene
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE N Level with at least 1-2 years of relevant experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

• Must have atleast 10 years experience related in Arab mainly Turkish cuisine.
• Have the ability to communicate /able to speak and understand Turkish language, understand traditional cuisine, culture and tradition.
• Menu Planning and creating innovative and authentic turkish menus that cater to the taste and preferences of the local customers.
• Managing the daily operations of the kitchen including staffing, inventory management, and cost control.
• Training and supervising kitchen staf, ensuring they follow proper technique and safety procedure.
• Conducting regular quality checks to ensure all dishes meet the required standards and specification.
• Manage and Cooks guests’ orders according to their preferences
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour
• Experiments to come up with new specialties that will draw diners into the restaurant
• Coaches the sous chef and other members of the kitchen staff, so they perform at their best
• Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
• Works quickly and accurately during busy periods, such as weekends and evenings
• Occasionally takes on extra duties, such as to maintain sucess of social media, online presence and marketing efforts, introduce new menu and promotions and other marketing initiatives to drive traffic and sales.
• Additionally, oversee the creation of high-quality, visually appealing content for the restaurant website and social media channels, cooking tips and behind the scenes glimpses into the restaurant's kitchen.

Location: 1 West Coast Dr #01-74 Singapore 128020 (Clementi Exit A, Bus 154 & 201)

Full Time Pastry Chef & Baking Instructor. Ability to create customized cakes for special occasions is a plus!

If you are passionate about pastry arts and teaching, and you thrive in a fast-paced, creative environment, we would love to hear from you! Please submit your resume, cover letter, and portfolio (if available) to [Your Contact Information].

• Well Established Company
• Basic $2200 - $2800 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours
• TRAINING PROVIDED

Job Responsibilities:

• Assist in the smooth-running operations of a catering kitchen
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes
• Check quantity and quality of items ordered are received and stored in proper condition
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE 'N' Level
• Training provided for those with lesser/no experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

Seeking a Multi-Skilled Chef who can oversee the kitchen and function as a cook, service staff and cashier.

Ideally with MULTI-CUISINE EXPERTISE with experience in Mediterranean, Indian, Asian,Continental, Mexican (Vegetarian and non vegetarian) cuisines.

linguistically multilingual and multicultural

Expertise in wine and other beverages will be advantageous

Familiar with SFA regulations and compliance with relevant health standards and regulations.

Fundamental understanding of computers and experience with Microsoft Office is preffered.

Prior knowledge of managing a kitchen is required to play a crucial role in a small team.

Supervisor Responsibilities:

• Making sure employees that report to you meet performance expectations.
• Giving instructions or orders to subordinate employees.
• Ensuring that the work environment is safe, secure and healthy.
• Meeting deadlines.
• Approving work hours.
• Ensure great customer service at all levels.

Supervisor Requirements:

• Previous leadership experience.
• Excellent communication skills.
• Eye for detail and accuracy.
• Reliable, with high integrity and strong work ethic.
• Ability to work as part of a team.
• Professional appearance and attitude.
• Computer literacy.
• Proactive organizational skills.
• High school diploma.
• Ability to keep a positive attitude in a fast-paced environment.

The candidate is required to

Cook ( North Indian Curry & Tandoor )

• Wash & Cut vegetables, meats, seafood and poultry.
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipments.
• Monitor the performance of assistant chefs.
• Cook staff meals