Job Responsibilities

• Assist in the preparation and cooking of dishes under the supervision of senior chefs.
• Measure, weigh, and prepare ingredients as per recipes and kitchen standards.
• Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Assist in receiving, checking, and storing deliveries, ensuring proper stock rotation and minimizing waste.
• Perform basic cooking tasks, such as chopping, grilling, frying, and assembling dishes.
• Ensure all kitchen equipment is cleaned, maintained, and used safely.
• Work closely with other chefs and kitchen staff to ensure smooth operations and timely food service.
• Stay updated on menu changes, special dishes, and daily requirements to meet customer expectations.

Job Requirements

• Previous experience in a fine-dining kitchen environment is advantageous but not mandatory for entry-level roles.
• Basic cooking skills, attention to detail, and the ability to follow instructions and recipes accurately.
• Strong work ethic, willingness to learn, ability to work under pressure, and flexibility to work shifts, including weekends and holidays.

Job Description

• Help in the preparation of all food
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Head Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements:

• At least 3 years of culinary experience in a senior chef
• Bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communicate and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Responsibilities

• Assist in the preparation and cooking of dishes under the supervision of senior chefs.
• Measure, weigh, and prepare ingredients as per recipes and kitchen standards.
• Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Assist in receiving, checking, and storing deliveries, ensuring proper stock rotation and minimizing waste.
• Perform basic cooking tasks, such as chopping, grilling, frying, and assembling dishes.
• Ensure all kitchen equipment is cleaned, maintained, and used safely.
• Work closely with other chefs and kitchen staff to ensure smooth operations and timely food service.
• Stay updated on menu changes, special dishes, and daily requirements to meet customer expectations.

Job Requirements

• Previous experience in a fine-dining kitchen environment is advantageous but not mandatory for entry-level roles.
• Basic cooking skills, attention to detail, and the ability to follow instructions and recipes accurately.
• Strong work ethic, willingness to learn, ability to work under pressure, and flexibility to work shifts, including weekends and holidays.

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

JOB SUMMARY

Reporting to the Head Chef, the Demi Chef plays a key role in the kitchen team, assisting in the preparation and presentation of high-quality dishes. This position involves both leadership and culinary skills, ensuring that every meal meets the highest standards. The Demi Chef is expected to maintain cleanliness and organization in the kitchen, manage food storage, and assist in training junior kitchen staff. With a passion for food, the Demi Chef contributes to creating a memorable dining experience for guests, while adhering to health and safety standards, and upholding the reputation of the establishment.

WHAT YOU WILL BE DOING:

• Take responsibility and ownership of food preparation, ensuring the highest quality and consistency.

• Assist in managing daily kitchen operations, including inventory control, food preparation, and ensuring all dishes are served according to recipe standards.

• Work closely with the Head Chef and other kitchen staff to coordinate and ensure smooth service during busy periods.

• Support the Head Chef in menu planning, ingredient sourcing, and food preparation techniques. • Maintain cleanliness and organization of the kitchen, ensuring all utensils, equipment, and workspaces are clean and sanitized.

• Observe and ensure proper food storage and handling procedures to maintain food safety and quality.

• Prepare and cook dishes with attention to detail, ensuring food presentation is impeccable and meets brand standards.

• Assist in training and mentoring junior kitchen staff, offering guidance and support as needed.

• Participate in the creation of new dishes or improvements to existing menu items.

• Maintain high standards of hygiene and cleanliness, adhering to local and international food safety regulations.

• Assist in the preparation of mise en place, ensuring that all ingredients and equipment are ready before service.

• Collaborate with other departments, such as front-of-house staff, to ensure the seamless execution of meals and a high-quality dining experience for guests.

• Ensure all kitchen equipment is maintained in good working order and report any faults or damage to the Head Chef. • Participate in the evaluation of food quality, including taste, texture, and presentation, ensuring the highest level of customer satisfaction.

• Take ownership of assigned duties, ensuring the kitchen operates efficiently and effectively.

• Follow all safety and security protocols to ensure a safe working environment.

• Participate in all sustainability and corporate social responsibility initiatives in line with hotel standards.

• Perform any other duties and responsibilities as assigned by the Head Chef or management.

Your experience and skills include:

· Diploma/GCE ‘O’ level/Certificate in Hospitality or equivalent

· Minimum 2 years of Culinary experience.

· Possess positive service mindset and attitude

· Good human relations and influencing skills

· Good communications, planning and coordination skills

· Ability to work independently and take initiative

· Work well under pressure with good time management skills

· Creative and resourceful

· Understand the needs of international luxury travellers

· Possess good local hospitality market knowledge

· Flexible with working days and hours including weekends and public holidays

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Job Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time

*Responsibilities:*

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

*Requirements*

* Must have strong Japanese fine dining cuisine experience and omakase experience

* Able to speak fluent Japanese

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Monitor the quality of ingredients and cooked dishes / pastry meet the hotel’s standards.
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
• Assist in training within department and to attend training sessions when requested.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments.
• Participate in serving guests during outside catering events as assigned.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Any other adhoc duties as and when assigned by the Management.

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

Executive Chef duties and responsibilities

Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Their responsibilities frequently include:

• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Naga House is searching for an enthusiastic Chefs to give an outstanding dining experience for our guests!

Job Scope:

• Preparing food following our company's standard recipes and procedures
• Work with your team to ensure that the kitchen area is kept clean and organised
• Checking of kitchen and food preperation inventory
• Perform other ad hoc duties that may be assigned

Qualifications:

• Fluent in both written and spoken English
• Good interpersonal skills when dealing with guests and team mates
• Proactive with a positive working attitude
• Able to work under pressure

Job Details:

• 5 day work week
• Salary starting from $2,300, negotiable (Depending on experience)
• Able to work weekends & public holidays

Benefits:

• Staff meal provided
• Annual Leave
• Good career progression based on performance
• Transport is claimable at the end of the night (after midnight)

Expected Hours: 48 Hours

Job Type: Full-time

Pay: From $2,300.00 per month

Benefits:

• Employee discount
• Flexible schedule
• Food provided
• Parental leave
• Professional development
• Promotion to permanent employee

Schedule:

• Day shift
• Early shift
• Holidays
• Monday to Friday
• Night shift
• Shift system
• Weekend availability

Supplemental Pay:

• Performance bonus
• Tips

Experience:

• Kitchen: 1 year (Preferred)

Work Location: In person

Executive Chef Job Responsibilities:

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.

Executive Chef Qualifications and Skills:

• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Excels at project management and is organized.
• Collaborates effectively and has strong interpersonal skills.
• A culinary professional certificate is preferred.
• At least 6 years of management experience is required.

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.
• day shift and night shift all need do
• can work at PH

Established in 2009, Cheval Group is a dynamic and expanding Food & Beverage and Lifestyle company operating diverse F&B concepts across Singapore. We are committed to providing our customers with unique and enduring experiences.

We are currently seeking a highly motivated and experienced Sous Chef to oversee all kitchen operations at our (non-halal) cafe bistro bar. Responsibilities include, but are not limited to:

Procurement and receiving of food supplies

Food preparation

Maintaining stringent quality standards

Ensuring adherence to safety protocols

Upholding the highest standards of sanitation and cleanliness

This role offers an excellent opportunity to contribute to a thriving and innovative company.

Responsibilities

• Manage daily restaurant operations and food preparation
• Collaborate with the Head Chef in the creation and development of menu items.
• Oversee the ordering and purchasing of kitchen supplies, ensuring adequate stock levels and cost efficiency within the assigned budget to maintain profitability.
• Ensure all operations adhere to food safety and sanitation standards, maintaining a clean and organized kitchen environment.
• Maintain high food quality and service standards.
• Direct and oversee stocktaking procedures.
• Supervise and manage kitchen staff, providing coaching and disciplinary action as required.
• Perform other duties as assigned.

Requirements

• A minimum of three years of experience in a similar role is preferred.
• Demonstrated ability to work effectively as part of a team, coupled with strong work ethics.
• Proactive approach to providing feedback and sharing ideas, with a willingness to learn and an open-minded attitude.
• Patience and a customer-focused approach.
• Salary will be commensurate with qualifications and experience.
• Proficiency in Microsoft Excel.
• Ability to work six days per week.
• Able to start work within a short notice.

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Head chef

manages the day-to-day operations of a kitchen, such as in a restaurant or hotel. They are responsible for menu creation, food quality, and kitchen logistics.

Responsibilities

Menu planning: Create menus and develop recipes

Food quality: Maintain food quality and presentation

Kitchen management: Oversee kitchen staff, purchase ingredients, and manage kitchen logistics

Health and safety: Ensure food hygiene procedures are followed

Financial management: Manage financial KPIs to ensure business success

Team management: Lead, motivate, and develop the kitchen team

Skills

Leadership

Creativity

Communication skills

Knowledge of professional kitchens

Food preparation skills

Understanding of ingredients and flavor

Business skills

Time management

Attention to detail

Knowledge of culinary trends and techniques

Reporting to Director of Food

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

- Monitor, Train & Manage the Cooks, Junior Cooks, Trainees and kitchen helpers and assign duties & shifts.

- Ensure the food quality, taste and the presentation of cooked food before serving.

- Ensure prompt and speedy delivery of the orders

- Maintain stocks of preliminary basic preparations

- Manage the stocks of raw materials and other kitchen supplies

- Receive stocks and ensure the quality of goods received.

- Receive and store/ stack goods and supplies and ensure to follow the storage temperature guidelines.

- Maintain Freezers, Chillers, Owens and

- Cook, Help & Assist the chefs & cooks as a relief in case of any acute shortage of chefs in that particular department

- Ensure cleanliness of the kitchen, cookware and cooking equipments.

- Manage cooking stations with all necessary supplies.

- Plan menu for special occasions and festivals

- Introduce new dishes in the menu especially Signature Tandoori Dishes

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role:

Banquet Chef

The Banquet Chef is responsible for the management of all culinary aspects related to Banquet and Catering events, expertly crafting and presenting a diverse array of international cuisines including Western and Asian (Chinese, Japanese, Indian, and Middle Eastern) while ensuring the highest standards of culinary artistry and innovation; this role involves motivating and mentoring kitchen staff to achieve their professional aspirations and rigorously maintaining food safety and hygiene protocols throughout the entire food handling process, all while collaborating closely with the Executive Chef, Executive Chinese Chef, Executive Pastry Chef, Stewarding, and Sales & Marketing teams to ensure seamless event execution and guest satisfaction.

What you will do:

Lead and Develop: Foster a skilled and dedicated kitchen team by leading by example, promoting a culture of continuous learning, and creating opportunities for team members' personal and professional growth. Take an active role in assessing the needs of your team, providing coaching, training, and career development that align with Four Seasons’ values.

Quality Control: Maintain exceptional standards for all banquet dishes, overseeing taste, temperature, portion size, and presentation to ensure every meal is of the highest quality.

Operations Management: Ensure that the banquet kitchen is organized, efficient, and harmonious, in line with Four Seasons’ philosophy and policies, to achieve productivity goals and high standards of service. Address guest and internal inquiries and complaints with courtesy and efficiency, ensuring all issues are resolved to satisfaction

Warm and Genuine Hospitality: Engage with guests personally, creating memorable and unique dining experiences at each banquet.

Hygiene and Safety: Uphold rigorous standards of food and personal hygiene, ensuring compliance with all health and safety regulations.

Budget Management: Collaborate with the Executive Chef to manage food and labor costs, ensuring financial targets are met without compromising quality. Assist in planning and managing capital expenditure requests, and follow up on purchase orders to ensure smooth operations.

Banquet Setup & Support: Organize banquet set-up, attend briefings and trainings, and support the culinary team from other properties and collaborations.

What you bring:

· Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment

· Minimum of 1 year of current experience as a Banquet Chef or 3 to 5 years as a Banquet Sous Chef in a 5-star luxury hotel or luxury restaurant chain.

· At least 3 years of experience working in Southeast Asia, particularly in Singapore.

· Excellent knowledge of International culinary techniques, ingredients, and flavour profiles. Knowledge of local palate is essential.

· Creative and innovative approach to menu development, with a passion for the profession.

· Deep understanding and knowledge of Food and Health Safety regulations and policies.

· Excellent communication and interpersonal skills.

· Strong organizational and time-management abilities.

· High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.

· Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday.

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Sous Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Job Requirement:

• Diploma in Culinary with minimum 2 years of experience in Japanese cuisine.
• Proven experience as Sous Chef.
• Able to perform high-quality work while unsupervised.
• Ability to work in a fast-paced work environment and deliver orders in a timely manner.
• Must have relevant work experience in Japanese Cuisines.