1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

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.

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

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 Head 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 Overview:

As a Commis Chef, you will assist in the preparation, cooking, and presentation of food in the kitchen. This is an entry-level position for individuals looking to develop their culinary skills in a professional kitchen. You will work under the supervision of senior chefs, learning about food preparation techniques, kitchen operations, and safety protocols while contributing to the overall success of the kitchen team.

Key Responsibilities:

1. Food Preparation:Assist in the preparation of ingredients, including washing, peeling, chopping, and measuring.
   Prepare basic dishes and follow recipes to produce consistent food quality.
   Maintain stock levels and ensure ingredients are fresh, correctly stored, and rotated.
   Assist with mise en place (preparation and organization of ingredients) for various dishes.
   
2. Cooking and Food Production:Cook food according to specific recipes and procedures, ensuring consistency in taste, presentation, and portion size.
   Work in various sections of the kitchen, such as the grill, fry, or pastry sections, under the direction of senior chefs.
   Assist in preparing appetizers, side dishes, and garnishes for main courses and desserts.
   
3. Maintaining Cleanliness and Hygiene:Ensure the kitchen and workstations are kept clean, organized, and sanitized according to health and safety standards.
   Clean kitchen equipment, utensils, and surfaces after use.
   Follow proper food safety procedures, including safe handling, storage, and labeling of food items.
   Adhere to personal hygiene guidelines to ensure food quality and safety.
   
4. Stock Management:Assist in receiving and storing deliveries of food and supplies.
   Check food deliveries for quality and accuracy.
   Ensure stock rotation (FIFO: First In, First Out) and proper storage of ingredients to minimize waste.
   Notify senior chefs of low stock levels and help with inventory management.
   
5. Teamwork & Communication:Work closely with other kitchen staff, including senior chefs, sous chefs, and kitchen assistants, to ensure efficient kitchen operations.
   Communicate effectively with colleagues to ensure orders are prepared and delivered in a timely manner.
   Assist in coordinating tasks and ensure smooth service during busy periods.
   
6. Learning & Development:Actively participate in training sessions and learning opportunities.
   Demonstrate a willingness to learn and improve cooking techniques and skills.
   Take on additional responsibilities and assist senior chefs in more complex tasks as experience grows.
   
7. Health & Safety:Adhere to all food safety regulations, including HACCP (Hazard Analysis Critical Control Point) guidelines.
   Follow proper procedures for handling hazardous materials (e.g., cleaning chemicals, hot surfaces).
   Report any issues related to equipment malfunctions, accidents, or safety hazards to senior kitchen staff.
   

Job Overview:

As a Sous Chef, you will play a critical leadership role in the kitchen, assisting the Head Chef in overseeing kitchen operations, managing the kitchen team, and ensuring the delivery of high-quality food to guests. You will be responsible for supervising food preparation, ensuring consistency in dish quality, maintaining food safety standards, and stepping in for the Head Chef in their absence. This position requires a passion for cooking, excellent organizational skills, and the ability to lead and inspire a team.

Key Responsibilities:

1. Kitchen Operations:Assist the Head Chef in managing the day-to-day operations of the kitchen, ensuring smooth and efficient food production.
   Oversee the preparation, cooking, and presentation of food to meet the restaurant’s standards.
   Ensure that all dishes are prepared to the highest standards, focusing on quality, taste, and presentation.
   Help create and implement new menu items or specials, working with the Head Chef to develop innovative recipes.
   
2. Team Supervision and Leadership:Supervise and lead kitchen staff, including commis chefs, line cooks, and kitchen assistants, ensuring tasks are completed efficiently and to the required standard.
   Train and mentor junior kitchen staff, ensuring they develop their skills and understand the kitchen’s expectations.
   Delegate tasks and manage workloads during service to ensure timely and efficient food delivery.
   Provide regular feedback and guidance to the kitchen team to maintain high performance.
   
3. Food Quality and Consistency:Maintain consistency and quality of food preparation and presentation at all times.
   Conduct regular quality checks on dishes before they leave the kitchen, ensuring they meet restaurant standards.
   Monitor portion control and ensure that all dishes are served with the correct garnishes and in the correct quantities.
   
4. Inventory and Stock Management:Assist in managing inventory, ensuring all ingredients and supplies are stocked, rotated, and stored properly.
   Help place orders for kitchen supplies and ingredients, maintaining cost efficiency without compromising quality.
   Monitor stock levels and work with the Head Chef to ensure minimal waste and proper stock rotation (FIFO – First In, First Out).
   
5. Health, Safety, and Hygiene:Ensure compliance with food safety, hygiene, and sanitation standards in accordance with local health regulations.
   Oversee the cleanliness and maintenance of the kitchen, including utensils, equipment, and workstations.
   Ensure that all kitchen staff follow proper food handling and sanitation procedures.
   Regularly check kitchen equipment to ensure proper functioning and arrange for repairs as needed.
   
6. Collaboration with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and that dishes are prepared and delivered promptly.
   Participate in pre-service briefings with the front-of-house team to discuss the menu, special requests, and any dietary restrictions.
   Maintain open communication with the service staff to ensure orders are processed accurately and on time.
   
7. Cost Control and Budgeting:Assist the Head Chef in managing kitchen costs, including food costs, labor costs, and wastage.
   Help with the development and implementation of strategies to reduce food waste and optimize resources.
   Monitor portion sizes and ensure that ingredients are used efficiently.
   
8. Assisting the Head Chef:Assist the Head Chef with menu planning, recipe creation, and cost control.
   Take charge of the kitchen and operations in the absence of the Head Chef.
   Maintain and uphold the restaurant’s overall culinary vision and ensure staff adhere to the set standards.
   

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description & Requirements

• Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
• Remain focus and complete one task before switching to the next one.
• Follow work list assigned by Chef de Partie, completed within acceptable time frame.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Job Description & Requirements

• Provide efficient, accurate preparation of food for prompt customer delivery with the established SOP and outlet’s and centre kitchen's service standard
• Orientate, train and work closely with the junior cook to ensure smooth flow of operation.
• Estimate food needs and work with company’s listed external supplier place orders and schedule delivery
• Ensure that proper security procedures are in place to protect kitchen staff, customers and company assets
• Ensure safe working and guest environment to reduce the risk of injury and accidents.
• Ensure consistent high quality of food preparation and service
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate and prepare ingredients availability for daily operation
• Stand in for other cook in other outlets when needed.
• Assist in dish washing duties and ensuring the cleanliness of cookware , dishes and cutleries

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

Head Cook 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 Cook 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.

Head Cook 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 Cook 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.

Assistant Chef

• Location: Somerset
• 6 working days/ week.
• Salary Budget: $3200-$3500
• Entitle sales incentive

Job Description:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping, and peeling food ingredients.
• Cleaning and sanitizing the food preparation areas based on company and industry hygiene codes and health and safety standards.
• Washing, disinfecting, and properly storing cooking and kitchen utensils and equipment
• Operating a variety of kitchen appliances and instruments
• Managing inventory, unloading supplies, and organizing the storeroom
• Ad-hoc task.

Requirement:

• Experience in kitchen operations
• In-depth understanding of food health and safety regulations
• Possess food safety certificate is preferred.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

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

Key Responsibilities:

• Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards.
• Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment.
• Work closely with the Executive Chef to develop new menu items and innovate existing dishes.
• Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste.
• Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control.
• Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness.
• Monitor and maintain consistency in food quality during service, ensuring timely delivery.
• Manage food prep and ensure all stations are set up in a clean and organized manner before service.
• Handle special dietary requirements and any guest feedback with care and professionalism.
• Assist in the recruitment and training of new kitchen staff.
• Work in collaboration with other departments to ensure seamless restaurant operations.

Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Cook

Job Specifications:

· Prepares and serve menu items in compliant with menu recipe and standards.

· Prepares workstations and collect all necessary supplies to prepare menu for service

· Proper use of kitchen equipment and utensils

· Opens and closes the workstations correctly with checklists.

Job Requirements:

· Singaporean preferred.

· Able to work on Weekends and Public Holidays.

· 1+ years in a similar role in restaurant/cafe/F&B.

· A detailed eye for cleanliness and presentation.

· Ability to be flexible and adapt to high-pressure situations.

· Passion to provide an outstanding and positive customer experience.

· Outgoing and strong personality, positive attitude and effective communication skills.

· Must be efficient and well organized.

Supervise functioning of all kitchen team members, facilities and costs and contributes to maximizing the overall Food and Beverage Department performance

 Control and analyze, on an on-going basis, the following:

• Quality levels of production and presentation

• Guest satisfaction

• Merchandising and marketing

• Operating/ payroll/ food costs

• Cleanliness, sanitation, and hygiene

 Ensure optimum performance in all of the above areas

 Responsible for the production, preparation and presentation of all food items in both Together & Co and Team Member Restaurant (Jardine) to ensure highest quality at all times

 Establish and maintain effective employee relations and inter-departmental working relationships

 Conduct interview, employee orientation, performance appraisal, coaching, and counselling if necessary to ensure appropriate staffing and productivity. Consults Human Resources, as appropriate, in performing the above duties

 Develop formal training plans and conduct on-the-job training sessions for kitchen team members

 Keeps an up-to-date standard recipe file for all food items, to include:

• Sales history and sales mix

• Actual cost

• Par stock

• Production time

 Handle all internal and external guest complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily

 Responsible for the preparation of menus and participates in pricing policy in consultation with various departments concerned, by taking into consideration the following:

• Local requirements

• Market needs

• Competition

• Trends

• Recipes

• Potential costs

• Availability of Food and Beverage products

• Merchandising and promotion

 Carry out any other reasonable duties and responsibilities as assigned

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

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

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

Garcha Group Benefits:

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

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

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

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Able to cook meditarian cusine

Able to work and lead a team

Able to prepare new recipes

Conduct and review cost

Able to keep hygiene standard for the kitchen

Work in Team

Must order ingredinets with supplier maintain PAR lev stocks

Work on PH and Weekends

Long hours and Breakshift

Fomation of sauces for grills

Able to provide sale forcoast

Able to prepare work schedule with cost control manner

• Supervise kitchen staff and coordinate daily activities
• In-charge in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Scheduling staff and managing kitchen operations
• Develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 7 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871