• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

• 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:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

• 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:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

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：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Job Description & Requirements

1. ABLE TO COOK ROASTED AND BRASIED DUCK RICE AND ROASTED MEATS ITEMS

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

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:

- 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/

Highly motivated, enthusiastic individual who can work in a dynamic working environmen. Handling in the daily operation of the kitchen, including menu development South Indian cuisine, inventory and cost control. Oversee the activities of the kitchen staff and monitor food production, safety and hygiene practise. Mixing and preparing of Indian spices. Able to create new flovar of cuisine. Able to cook all South Indian Veg and Non Veg Items with Rotiprata.

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook and Restaurant Manager for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• Degree with 5-7 years of expeience in cooking
• To work in a growing Indian / Muslim restaurant

He is required to work on weekends and public holidays and take off on a weekday.

To speak the language: English, Tamil

Work Demands a 12 hours of work time or shift time.

Salary would be provided between 10th and 15th of Every Month.

The Employer Provides Free food and Accommodation to the candidates.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Responsibilities

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

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

North Indian Chef (Tandoori and Curry)

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook and Restaurant Manager for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do a break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Break fast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.
• Degree holder with 12+ years of experience in cooking

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He is required to work on weekends and public holidays and take off on a weekday.

To speak the language: English, Tamil & Hindi

Position: Head Chef / Kitchen Manager

• Salary: $3,500 – $4,000
• Location: East Coast - Katong V Mall
• Working Days and Timing: 5.5 Days, Roster

Requirement

• With at least 5 years of relevant experience
• Possess Basic Food Hygiene Certificate
• Prior experience in Italian Cuisine

Responsibilities

• 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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Salary: $2,800-$3,800
Location: Katong V Mall

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 13 Dec 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

• Lead and supervise service crew to ensure excellent customer service and adherence to restaurant policies and procedures.
• Train and develop new and current staff members to enhance their skills and knowledge. Monitor their performance, provide feedback, and offer coaching as necessary.
• Maintain cleanliness, hygiene, and strict adherence to health and safety regulations within the restaurant.
• Address customer feedback and complaints professionally and promptly. Monitor and report customer satisfaction levels to upper management.
• Collaborate with the kitchen team to ensure orders timely preparation and delivery of customer orders.
• Assist the Assistant Restaurant Manager in managing inventory, including monitoring levels and placing orders as needed.
• Act as a deputy in the absence of the manager, effectively overseeing operations.
• Foster strong teamwork and maintain collaborative relationships with all colleagues to ensure smooth operations.
• Adhere to company’s standard operating procedures
• Perform any other ad-hoc duties and responsibilities as assigned.

Core Responsibilities:

• Bakery: Demonstrate knowledge of baking techniques and processes; follow recipes as required.
• Pastry: Understand pastry techniques and applications; follow recipes accurately.

Requirements:

• 2 to 3 years of experience in kitchen settings, familiar with kitchen equipment.
• Diploma or certificate in pastry or a related field.

If you are interested in any of the positions, do kindly drop your most updated resume to [email protected]

Esther Lim Suk Hui

EA Personnel No: R18728082

Recruit Express Pte Ltd (Healthcare & Lifesciences Division)

EA License: 99C4599

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

We will need this talented individual to:

• To control the food cost and the consistency of quality and quantity of food served • Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef Requirement:

• Current Senior Sous Chef or Sous Chef with more than 10 years of experience in a 5-star hotel or reputable restaurant group

• Minimum Degree required

• Intermediate English language proficiency

• Basic knowledge of MS office, Exel and Payroll Software

• High level of flexibility

Job Responsibilities:

• You will be working in a commercial kitchen performing the below functions
• Supervise meals produced, according to menu specifications, production schedules and menu cycle
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO)
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures
• Assist in planning rosters and deployment of staff as and when requested
• Monitor the performance of machines/equipment and report any malfunction

Requirements:

• Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerized worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in food preparation
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display culinary skill
• Comfortable with shift work

Qualified or interested candidate, kindly click apply below or email us a copy of your resume in MS Word format to:

[email protected]

Kindly indicate the following details in your resume:

1. Current and Expected salary
2. Reason for leaving for current and previous employment
3. Earlier availability date
4. Position that you are applying for

We regret that only shortlisted candidates will be notified.

However, rest assured that all applications will be updated to our resume bank for future opportunities/references.

EA License No: 08C2822

Bizhub Asia Pte Ltd

We are looking for motivated individuals to join our kitchen:

• Develop seasonal and special menus to enhance the dining experience.
• Ensure all menu items are prepared to the highest standards, with a focus on flavor, presentation, and authenticity.
• Maintain the highest level of culinary excellence, adhering to the standards required for Michelin recognition.
• Oversee all kitchen operations, ensuring that dishes are prepared to specification and meet the restaurant's quality standards.
• Conduct regular taste tests and quality checks to ensure consistency.
• Lead, train, and mentor the kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Foster a positive and productive work environment, promoting teamwork and professional growth.
• Schedule and manage kitchen staff to ensure efficient operation and optimal staffing levels.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure all kitchen equipment is properly maintained and in working order.
• Implement and enforce standard operating procedures and kitchen safety protocols.
• Manage inventory levels, ensuring the availability of high-quality ingredients while minimizing waste.
• Work with suppliers to source the best ingredients, maintaining relationships and negotiating favorable terms.
• Monitor food costs and implement cost-saving measures without compromising quality.

Requirement:

• At least 12 years experience in Tapas
• Extensive knowledge and expertise in Spanish Tapas
• Prefer to Have Food Hygiene Cert
• Commitment to work rotating shifts, weekends, and public holidays.
• Motivated team player, good communication skills.

This position will be reporting to the Head Chef (Fine-Dining)

The primary role of the Pastry Junior Sous Chef is to provide support to the Head Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication and people management skills, meticulous, and able to work with fellow partners, management, and colleagues.

Job Responsibilities:

• Assist the Head Chef to develop new pastry and dessert products, or modification of existing products and recipes
• Pastry preparation according to restaurant’s standard of quality, recipes, and standard operating procedures
• Ensure food handling and hygiene regulations are in accordance with SFA’s standards
• Maintaining and ordering stock necessary for smooth running operations
• Responsible to ensure stocks received are of the freshest quality and of accurate weight as ordered
• Work closely with the team for day-to-day operation controlling the quality standard of raw materials
• Conduct daily briefing
• Assist the Pastry Chef in organizing the working schedule and work in the kitchen so that everything works smoothly
• Able to provide training and coordination with Cook / other kitchen staff
• Controlling the results and consistency of food quality
• Supervise and minimize wastage of ingredients and kitchen activities on a regular basis
• Any other duties as assigned

Job Requirements:

• Candidate must possess at least Diploma / Vocational Certificate in Culinary Arts & Pastry Skills
• Minimum 3 to 5 years of relevant experience in handling pastry technical skills
• Full knowledge of various preparation methods in relation to pastry making
• Able to work independently as well as in a team
• Possess good communication, interpersonal and leadership skills
• Possess a positive service attitude and high standards of personal hygiene
• Basic Food Hygiene certification is a must

We are looking for a skilled and experienced Chinese Chef to work as a private chef at a private residence. This role is for a 15-day period, where you will prepare and serve high-quality, authentic Chinese dishes for the household. The ideal candidate will have expertise in Chinese culinary techniques and be comfortable working independently in a private setting.

Job Responsibilities:

• Plan and prepare daily meals, focusing on authentic Chinese dishes that align with dietary preferences and high standards.
• Maintain a clean and organized kitchen at all times.
• Source fresh ingredients and ensure high-quality produce is used in all dishes.
• Handle meal service from preparation to plating, ensuring timely and high-standard presentations.
• Adhere to food safety and sanitation protocols at all times.
• Communicate with household staff as needed to ensure smooth meal service.

Job Requirements:

• Proven experience as a Chinese Chef, ideally in a private chef or similar role.
• Mastery of Chinese cuisine and familiarity with traditional and modern Chinese cooking techniques.
• High attention to detail, presentation, and flavor.
• Ability to work discreetly and professionally in a private residence.
• Excellent time management and organizational skills.

Overview:

As a Junior Sous Chef at CÉ LA VI you will play a pivotal role in our kitchen brigade, working closely with the Executive Chef and Sous Chefs. You will be responsible for assisting in the management of the kitchen operations, supervising culinary staff, and ensuring the delivery of outstanding cuisine to our guests. This position offers an excellent opportunity for career advancement and development within our renowned establishment.

Key Responsibilities

• Assist in the planning and execution of menu items with a focus on creativity and quality.
• Supervise and mentor culinary team members, including Commis Chefs and stewards.
• Oversee daily kitchen operations, ensuring efficiency and adherence to standards.
• Ensure strict compliance with food safety and hygiene regulations.
• Assist in menu development, recipe creation, and costing.
• Manage inventory, ordering, and stock rotation.
• Participate in maintaining kitchen equipment and facilities.
• Embrace opportunities for culinary learning and growth.
• Assist with Culinary & Food Safety Administration, HR Coordination, Food Costing & Recipe Management and Events Planning and Menu Updates & Printing

Qualifications

• 4-5 year experience
• Proven experience as a Chef de Partie or similar role in a reputable restaurant or hotel.
• A culinary degree or equivalent certification is a plus.
• Strong culinary skills and creativity in the kitchen.
• Leadership abilities and experience in supervising culinary staff.
• Proficient in menu planning, recipe development, and cost control.
• Excellent knowledge of food safety and sanitation standards.
• Ability to thrive in a high-pressure, fast-paced kitchen environment.
• Strong communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays as required.