We are currently seeking a dynamic and creative Chef De Cuisine to join our esteemed team. As a Chef De Cuisine specializing in both Western and Indonesian cuisines, you will have the opportunity to showcase your culinary expertise and lead our kitchen to new heights of excellence.

Key Responsibilities:

• Lead and manage kitchen operations efficiently, ensuring high standards of food quality, presentation, and taste.
• Develop innovative and diverse menus that incorporate both Western and Indonesian culinary elements, catering to a wide range of tastes and preferences.
• Train, mentor, and inspire kitchen staff to maintain consistency and excellence in food preparation and presentation.
• Oversee inventory management, procurement, and cost control measures to optimize kitchen operations.
• Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the kitchen.

Qualifications:

• Proven experience as a Chef De Cuisine or similar leadership role in a high-volume kitchen environment.
• Expertise in both Western and Indonesian cuisines, with a keen understanding of flavor profiles, cooking techniques, and ingredients.
• Creative flair and passion for culinary innovation, with a track record of developing unique and memorable menus.
• Strong leadership and communication skills, with the ability to motivate and guide kitchen teams effectively.
• Excellent organizational and time-management abilities, with a focus on efficiency and attention to detail.
• Culinary degree or equivalent certification is preferred.

If you're ready to embark on an exciting culinary journey and make your mark in the world of gastronomy, we want to hear from you! Join us in creating unforgettable dining experiences that celebrate the rich diversity of flavors from both Western and Indonesian culinary traditions.

To apply, please submit your resume and a cover letter outlining your relevant experience and why you're the perfect fit for this role. We can't wait to welcome you to our culinary team!

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

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
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans and PR only.
• 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.
• Able to work on rotating shifts.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 22 Feb 2025.

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

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
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• Able to lead the kitchen team and delegate duties.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

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

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 22 Feb 2025.

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

PRIMARY FUNCTION

• To work closely with the Sous Chef in daily kitchen operation management.

ROLES AND RESPONSIBILITIES

• Assist the Sous Chef in the operations of the kitchen
• Line cooking, food preparation, and dish plating in according to recipe and standard operating procedure
• Supervise the kitchen team of a single shift to attain efficiency in operations
• Involved in the training process of new employees
• Assist the Sous Chef in all aspects of the implementation of new, special and promotion menu.
• Ensure that the kitchen runs in compliance with NEA, HACCP and other government authorities’ regulations
• Supervise kitchen employees ensuring cleanliness of kitchen
• Monitor kitchen’s inventory to ensure that determined inventory levels are met
• Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner.
• Maintain optimal working condition of all kitchen equipment
• Ensure consistency in standard and quality of all food items prepared
• To undertake any other duties and responsibilities assigned by the management

Specializes in Indian cuisine. Must learn to adapt to a fast-paced environment. Must be able to handle pressure and produce quality dishes. Must be efficient without compromising the quality of food. Learn how to be vocal to ensure good communication among staff. Would prefer someone who has experience in preparing Indian cuisines.

Specializes in Indian cuisine. Must learn to adapt to a fast-paced environment. Must be able to handle pressure and produce quality dishes. Must be efficient without compromising the quality of food. Learn how to be vocal to ensure good communication among staff. Would prefer someone who has experience in preparing Indian cuisines.

Kitchen/ Chef Assistant

Urgently need for Japanese self service restaurants

Location: Tanjong Pagar

Requirements

1. Assisting the chef in preparing and cooking meals.

2. work closely with the head chef to ensure that meals are prepared and served to the highest quality standards.

Responsibilities

Assist the chef in preparing and cooking meals

Clean and sanitize the kitchen and equipment

Follow food safety standards and regulations

Collaborate with the team to ensure timely and accurate meal preparation and service.

Full or Part Time

1. Full time work hours 44 days per week.

2. Incentives available after 3 months’ probation period.

3. Meals and Transportation provided

4. Salary range from 1.5k to 2.2K (base on your experience).

5. Part Time salary range from $13-$16 (base on your experience).

6. Preferred Singaporean.

Whatsapps : 97586286 to arrange for interview.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

A Filipino restaurant in Singapore which is a spin-off of a popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach to serving Filipino fare in classics and twists, the Manam dining experience fits this generation of curious eaters.

We are looking for passionate individuals to join us on this incredible journey!

Job Summary

The Chef-de-Partie plays a more active role with the Sous Chef to ensure the kitchen is fully prepared to execute and present our guests with delectable dishes. He/she shall assist the Sous Chef in managing day-to-day kitchen operations and is responsible for supervising the Commis and providing them with proper guidance to ensure the Company’s standards are consistently met.

Duties and Responsibilities

1. Operations

▪ Support the Head / Sous Chef with daily food preparation to ensure the smooth running of kitchen operations.

▪ Full awareness and ability to prepare and execute all menu items.

▪ Able to estimate and report daily production needs to the Head / Sous Chef and assess the quality of raw and cooked food items to ensure safety standards are met.

▪ Carry out daily kitchen preparation which includes, but is not limited to:

- Washing, peeling, and/or cutting a variety of vegetables and fruits

- Clean and cut a variety of meats and seafood

- Prepare sauces and condiments

- Prepare all other ingredients and menu components

▪ Carry out daily general kitchen duties which include, but are not limited to:

- Setting up and cleaning kitchen equipment

- Dishwashing

- Cleaning of kitchen surfaces, floors, and storage areas

- Trash disposal

▪ Support the team in recipe development, planning, and creation of new dishes

▪ Adhere to food safety and hygiene standards stipulated by the Government and Company.

▪ Assist the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stocks, and efficient utilization of kitchen equipment.

▪ Foster and promote a cooperative working environment.

▪ Any other duties as assigned by Head Chef.

2. Service

▪ Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

▪ Participate in service to support the team should the need arise

3. Human Resource

▪ Guidance of Junior team members (i.e. Commis’) to ensure they get “caught up to speed” with the Restaurant’s operating procedures

▪ Assist the Chef and Sous Chef in executing training programs for the Kitchen and Service Team

Requirements:
-With at least 2 years of experience in a professional kitchen

- Comfortable and willing to interact with guests

- Well-groomed with a pleasant disposition

- Team player

- Ability to work independently and in a team

- Friendly and courteous

- Good communication and interpersonal skills

- Ability to converse in English

- Good Teamwork, Organization and planning skills

- Time management

- Ability to skillful multitask

- Leadership

- Problem analysis and problem-solving

Working Hours

5 Working days per week (Fixed Monday & Sunday Off)

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Summary:The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef in managing kitchen operations, ensuring the preparation of high-quality dishes, and maintaining a smooth workflow. The Sous Chef will supervise kitchen staff, manage inventory, and uphold the highest standards of food safety and sanitation.

Key Responsibilities:

1. Kitchen Operations:Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development:Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control:Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control:Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training:Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication:Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

Qualifications:

• Culinary degree or equivalent professional experience.
• Proven experience as a Sous Chef or in a similar role.
• Strong culinary skills and creativity.
• Excellent time management and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong leadership, communication, and interpersonal skills.

Working Conditions:

• The position may require working long hours, including evenings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Description:

• Ensure kitchen operates in compliance with food hygiene standards and standard operating procedures
• Delivers food services with high quality standards.
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Assist in maintaining the entire kitchen operation
• Preparing hot and cold dishes and executing request based on required specifications
• Assisting in the planning and development of menus and recipes
• Supervising, training, and developing staff and ensuring consistency in work performance
• Ensure quality control and presentation of the food
• Maintain a planned food cost
• Assist in cleaning duties
• Assisting Sous Chef in duties

Job Requirements:

• Basic Food Hygiene Cert (WSQ)
• At least 3 years’ experience working in a similar role.
• Ability to innovate and create attractive food products
• Passion for delivering great food and service
• Knowledge of best practices for safety and sanitation
• Require to work on weekends and public holidays.

As a Culinary Chef, you will work closely with our Head Chef to create and execute delicious and innovative dishes. You will be responsible for assisting in menu planning, ordering ingredients, and overseeing kitchen operations. The ideal candidate will have a strong culinary background, excellent leadership skills, and a creative flair for food presentation.

If you are a team player with a strong work ethic and a passion for culinary excellence, we want to hear from you. Join us in creating memorable dining experiences for our guest and take your culinary career to the next level.

Executive Chef MUST be able to cook and prepare Hunan Cuisine for this Hunan Restaurant.

Six and a half day work.

Must prepare to train junior Chef and pass on recipes.

Able to work on weekend.

Exprience of at least 10 years in Hunan Cuisine.

Only shorlisted candidate will be call upon for interview.

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

• Be the 1st-in-charge and ensure smooth operations of in the turky kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements