• Plans menus for the brand/ Concept
• Schedules and coordinates the work of Kitchen Manager, Culinary Manager, Kitchen Leader, Kitchen Crew, and other kitchen employees, if any, to assure that food preparation is correct and within budgeted labour cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Safeguards all food preparation by implementing training for the staff to increase their knowledge about food safety, Sanitation and accident prevention principles.
• Develops kitchen manual, standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Ensures proper staffing for maximum productivity and high standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Periodically visits dining area when it is open to welcome customers.
• Able to work on weekends and public holidays.
• Candidate must possess at least Professional Certificate/NiTEC in any field.
• At least 5 Year(s) of working experiences.

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

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 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.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• 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

• 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

• 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

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Position Purpose

• 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 restaurantsResponsibilities• 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 efficiencyQuality 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

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

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

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

• Set up workstations with all needed ingredients and cooking equipment
• 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

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No: 20C0270

LOOKING FOR A CHALLENGING CAREER?

Why work with us?:

*5.5 Days’ work week

*Above market salary

*Performance Incentives

*Training & development programmes between different departments

*Great opportunity to study, grow and enhance your career!

*Career Progression

*Welfare benefits (night transportation, staff meals)

*Staff discounts

* Long term service awards

Job Responsibilities:

To assist in the kitchen contributing to the overall success of the restaurant, in accordance with the Company’s standards and financial goals.

1) Main Section

2) Pastry Section

3) Production Section

Main duties and supporting responsibilities:

*To assist the Head Chef / Sous Chef / Junior Sous Chef during service for timing and progress of all dishes

*To ensure that the presentation, taste, texture, and quantity are maintained to the standards

*To ensure that the correct and same ingredients are used as specified by the Head Chef / Sous Chef / Junior Sous Chef to ensure quality is upheld at all times

*To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility

*To liaise with the team with reference to possible improvements/difficulties in your section

*To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement

*Minimum 2 - 4 years of working experience in the restaurant or hospitality industry

*Pleasant personality with good presentation skills Meticulous, team player and has a positive attitude

*Able to work in a fast-paced environment

*Willing to learn, with strong motivation to excel

*Passion for food, creative & resultorientated

*Able to work split-shifts, weekends, and public holidays

*Immediate availability

Interested applicants are invited to send your updated resume in MS Word format via Apply Now.

We regret that only shortlisted applicants will be notified.

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Summary:

Working as part of the team to ensure smooth kitchen operations.

Job Responsibiliites:

• Prepare menus in collaboration with colleagues.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available (vegetables, spices etc.).
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.

Job Requirements:

• Proven experience as a Demi Chef/Commis Chef or similar role.
• Strong culinary skills.
• Ability to work well under pressure in a fast-paced kitchen environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Certificate of basie food hygiene course.

Job Benefits:

5 days work week: 12:00 pm–3:00 pm, 6:00 pm–10:30 pm

Off - Monday & Tuesday

Basic up to $3600 + Staff Meals Provided + AWS + VB + $150 Extra Meal Allowance

$4000 Sign on BONUS

Central/South Area

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 5 years of experience in Western 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 Western/ Japanese Cuisines (Teppanyaki).

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform that only shortlisted candidates would be notified*
We wish you all the best in your career search.

You are welcome to visit our website at www.rkgroup.sg

RK Recruitment Pte Ltd | EA License No.: 20C0280

Raymond Ng Jun Han | EA Personnel No.: R1657009

Drives and assist to manage high standards of food preparation and service in the pastry kitchen (s), according to the standards set by the Management.

Education:

- High school graduate

- Culinary Apprenticeship

- WSQ Certified

Experience:

- 3-5 years’ work experience in food industry

DISPOSITION:

- People and customer oriented

- Motivator and self-starter

* Working Location: Walking distance from Tanjong Pagar MRT (Tras Street)

Job Description

• Support the Head Chef (Outlet) and the team to ensure smooth daily operations.
• Responsible for all kitchen activities
• Responsible for the kitchen employees
• Work closely with the team for day-to-day operation controlling the quality standard of raw materials.
• Place orders through online ordering system in accordance to the company’s guidelines and standard operating procedure
• Regularly check and control stock intake of goods, raw materials, and ingredients (inventory) to ensure accurate, prompt and timely receiving.
• Conduct daily briefing and ensure items not available or limited are communicated with front of house employees effectively.
• Establish the working schedule and organize the work in the kitchen to optimize productivity and efficiency yet not compromising on quality
• Provide training and coordination with Cook / other kitchen employees as and when necessary
• Controlling the results and consistency of food quality and ensuring the highest level of quality is always produced and served to customers.
• Supervise and minimize wastage of ingredients and kitchen activities on a regular basis and to record and report wastages weekly in a timely manner.
• Able to create and develop new menus with the Executive Chef (Outlets)
• Assist the Executive Chef (Outlets) to report recipes and calculate food COGS according to the company’s guidelines.
• Maintain hygiene and safety standards of the kitchen at all times in accordance to Singapore Food Agency’s standards.

Requirements

• Candidate must possess at least Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 3 to 5 years of working experience in related field is required for this position.
• Possess basic food and hygiene certificate is required
• Full knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Positive service attitude, willingness to learn
• High standard of personal hygiene
• Ability to communicate in English. The ability to speak and understand Japanese would be an advantage.

Job Purpose:

Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions

Job Responsibilities:

1) Assist Executive Chef & Sous Chef in daily operation, organizing & preparing all banquet events.

2) To ensure & maintain high standard of hygiene and cleanliness in all kitchen areas.

3) To ensure daily that all Mise en Place is checked for freshness & quality.

4) All food presentation & cooking method must follow according to standard recipe.

5) To ensure first in/first out system for all Mise en Place.

6) To ensure section Mise en Place is ready for ala carte operation.

7) Always check and clean all equipment.

8) To assist in preparation of Mise en Place for all banquet events and functions order.

9) To upkeep and maintain good personal hygiene at all times.

10) Conduct on the job training on cooking skills, product knowledge, food safety & food hygiene.

11) Assist chef in creating new menu, new ideas & new concept.

12) Conduct food inventory & maintain food cost control.

13) Others:

· Any other duties/projects as assigned by Supervisor and/or Management

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Qualifications and Education Requirements

· GCE “O“ level certificate / Specialist certification in culinary arts

· 4-5 years of relevant experience with Food and Hygiene Certification

Required Skills

· Ability to provide creative innovative in menu, preparation and presentation in culinary forms

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation

Job Responsibilities

Kitchen Operation:

• Responsible for the creation, decoration, and presentation of foods.
• Responsible for overall kitchen operations.
• Prepare and cook food.
• Ensure good kitchen hygiene and housekeeping duties.
• Ensure compliance with SFA regulations.
• Attend to all kitchen duties including stock checking and supplies.
• Maintain daily cleaning for all kitchen areas and equipment.
• Manage team schedule
• Lead, train, and manage a team of kitchen crew [when eneded]
• Able to exercise flexibility and adapt readily to changes/situations and think on one’s feet.
• Maintain high standards of food quality and safety.
• Enforcing strict adherence to health and safety standards in kitchen, maintaining a clean and organized workspace.
• Work closely with café supervisor to ensure excellent service.
• Undertake other assignments and/or ad hoc duties as and when required.

Other Requirements:

• Preferred at least 1-3 years working experience in loc Chinese restaurants or kitchen in-charge
• Culinary degree or relevant certification preferred
• Familiarity with food safety and sanitation regulations
• Basic knowledge of food safety and hygiene practices
• Positive work attitude
• Willing to learn
• Be a team player
• Attention to details
• Attendance and punctuality to work is required

Work Location

• North East

Position Purpose

• 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

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