New concept soft opening now

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interviewNew concept Coming in December 2024

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interview

RESEARCH AND DEVELOPMENT CHEF Job description

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

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure generalkitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressurein a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Executive Chinese Chefs supervise the kitchens operation, control food cost, quality and portion control of food. They oversee purchase of dried goods and fresh products. They have to be innovative and creative on daily special menus and maintain good relationship with customers.

Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards

Be responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs and kitchen utensils

Perform any other reasonable duties as required by the department head from time to time

Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation

Always adheres to Lapita Autograph Collection standards of preparation, recipes and presentation

Maintain buffet and assist guests with serving

Accepts and prepares special orders

Ensures seasoning, portions and appearance of food

Proactively carries out work to facilitate chefs arriving for the other shift’s

• Ensures that food is delivered on time
• Follows proper safety, hygiene and sanitation practices
• Ensures readiness at all times
• Accepts and prepares special orders, and ensures proper posting to guest folio
• Stores unused food properly and informs CDC of larger quantities of stored food
• Prepares all BBQ items for daily operation
• Is responsible for the production, preparation and presentation of all food items, in his section to ensure highest possible quality at all times
• Candidates must have a firm knowledge of the Chinese Cuisine
• Positive attitude and passion for Chinese cuisine
• Planning and determining all food production

Traditional Chinese food has to always be fresh. Most dishes are filled with huge quantities of vegetables, grass-fed meats, seafood and herbs and spices. Every ingredient is handpicked for medicinal purposes. The Chinese people rarely eat canned/frozen food.

The role: Organize and execute work processes in his/her outlet/area/section, supervise the work of cooks and assist Junior Sous Chef in ensuring smooth daily operations.

Job Responsibilities:

• Prepare, arrange and serve food in the area of patient dietary requirements, cafeteria and other catering related services.
• Assist in monitoring of food cost control on a daily basis and other related cost.
• Ensure proper standards/tools are used for food portioning and appropriate food preparation techniques.
• Conduct frequent checks in outlet/area/section with regards to hygiene, storage, cleanliness and par-stock level.
• Ensure accuracy of meals prepared in accordance to quality and standards set with an achievement of high compliment to complaint ratio.
• Meals produced are superior in quality even under controlled cost with zero or low food wastage and spoilage.
• Frequency of quality checks – taste, temperature and visual appeal – on meals prepared with evidence of customer satisfaction.
• Lead by example to subordinates and show professionalism by being a team player who takes initiative to achieve excellence.
• Consistency in ensuring a clean and hygienic environment with sufficient equipment/stock for daily operational needs.
• Reporting of issues to relevant supervisors
• Perform other ad hoc tasks assigned.

Qualifications and Certifications:

• Certificate in food preparation or equivalent from a recognized institution majoring in Food and Beverage
• Able to speak, write and read English and preferably be able to understand local dialects
• Completed all courses conducted by National Environment Agency (NEA) or basic hygiene courses on sanitation and hygiene related matters or food handling issues
• Minimum 4 years’ experience as a Cook I in hotel or restaurant. Preferably from a five-star hotel
• Basic knowledge and skills in Western/Asian cuisine
• Food product knowledge

Working hours:

• On rostered basis to work 6 days per week, maximum of 42 hours.
• 0500-1300/0600-1400/0700-1500/0800-1600/ 0900-1700

Job Responsibilities

• Ensure the quality and standards of the foods are in sync with company’s SOP
• Ensure preparation and presentation are of the highest standards
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Control and manage food costs and wastage
• Ensure cleanliness and hygiene are in line with NEA requirements
• Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.
• To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times

Requirements

- Min 3 years of relevant experience- Specialized in Chinese cuisine

- Present a positive and professional attitude at all times

- Strong leadership skills and a team player with good interpersonal skills

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

Asian Pastry Chef

We are seeking an experienced and passionate Pastry Chef to join our team.

Your expertise in preparing a variety of Asian pastries, combined with your creative flair in developing unique tastes and recipes, will be essential in delighting our customers.

As an ideal candidate, you should have a strong background in culinary arts and a genuine passion for creating sweet and delectable treats.

Your commitment to upholding health and safety standards is crucial to ensuring the highest quality of service to our clients.

By delivering exceptional culinary experiences, we aim to enhance customer satisfaction and foster the growth of our clientele.

Join us in creating memorable moments through the art of pastry-making.

Responsibilities

• Prepare a wide variety of pastries. following traditional and modern recipes
• Create new and exciting products to renew our menus and engage in the interest of customers
• Ensure the presentation is eye catching and exciting.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check the quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards

Requirements and skills

• Proven experience as Pastry Chef, baker or relevant role
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• Certificate in culinary arts, pastry-making, baking or relevant field.

• 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

Food preparation

• Plans monthly menu and work with Marketing on prints
• Cook dishes according to daily/ weekly/ monthly/ special festive menu
• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
• Ensure freshness and quality of ingredients used and dishes served
• Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control

• Maintain supplies to ensure adequate but not over-order and no wastage
• Checking of goods receivable from suppliers
• Practice good food hygiene and safety standards
• Inspects and checks operating equipment to ensure good working conditions

Customer Service

• Interact with clients and gather feedback
• Check clients’ satisfaction and provide immediate updates to Operations Manager and team

Communication

• Effectively communicate with team members and in Charge
• Inform Operations Manager or Head Office on operations or employees’ related issues
• Ensure team members provide good customer service during operations

Administration

• Prepare roster accordingly and schedules manpower
• Prepare attendance sheet, overtime process and team leaves application etc
• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
• Record discipline matters after counselling employees
• Ensure team members’ documents eg forms are submitted to Head Office timely
• Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
• Attend meetings when required
• Ad-hoc duties when required

Hygiene and work safety

• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise

Grooming and personal hygiene

• Ensure uniforms are properly laundered and are clean and neat
• Covered shoes and socksHygiene and work safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise must be worn
• Be sure to freshen up after smoking
• Excessive accessories and nail polishes are not allowed
• Contribute to a cohesive environment where colleagues work together regardless of job tasks to ensure our clients enjoy our food served and have good dining experiences.
• To take on any other tasks or projects that may be assigned by the management from time to time.

• Planning menus
• Ensuring food quality and taste is of the highest standard
• Managing inventory of stock and ordering raw materials
• Controlling budgets and minimizing wastage
• Maintaining health and hygiene in the kitchen
• Organizing duty roster of the staf
• Consistently monitor and oversee all kitchen equipment for safe operations
• Monitor sanitation team’s required daily, weekly and monthly cleaning and sanitation standards are being adhered to
• Teach and ensure complete compliance with all food, safety and physical standards and policies

Responsibilities:

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

Requirements:

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

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

· Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.

· Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.

· Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.

· Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency

· Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

Come join us to express your Andaz as Chef de Partie if the following describes you.

You have the passion for providing fresh and inspiring experience through F&B offerings that reflects the hotel’s focus on quality. You are service-oriented, one who enjoys interacting with guests and always strive to delight your guests’ taste buds with your F&B offerings. You are hardworking and a good team-player who looks to teach and inspire the team to be their best every day.

As the Chef de Partie, you will assist to oversee the assigned kitchen section/station in the outlet and ensure that it runs according to the hotel’s strategies and performance standards whilst meeting associate, guest and owner expectations. You will be responsible to assist in the organising and setting up of the kitchen section as effectively as possible, monitor food and operating costs, manage and reduce wastage. You will also prepare consistent, high quality food products and provide courteous, professional, efficient and flexible service.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality management.
• Minimum 2 years work experience as Chef de Partie or 3 to 4 years work experience as Demi Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Qualification in Kitchen Production or Management will be an advantage.
• Experience in leading a diverse team with varying degrees of experience and talents will be an advantage.
• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.
• Simple spoken and written English.
• With a positive can-do attitude.
• Able to work shifts, weekends and public holidays.

Job Opportunity: Commis 1 / CDP at Burrata Joy & Gustavo Lapasta

Location: 557 Bukit Timah Rd, #01-03, Crown Centre, Singapore 269694

Join our vibrant team at Burrata Joy & Gustavo Lapasta, the go-to destination for families, couples, and friends seeking authentic Italian cuisine. With freshly made pizzas, pasta, and burrata imported directly from Puglia, we provide hearty meals in a warm, welcoming, and relaxed atmosphere.

As a Commis 1 / CDP, you’ll work alongside a talented and passionate team, led by Malaysian-born, Italian-trained Outlet Chef Quak, who has been overseeing operations since our opening on November 4, 2024. Guided by the culinary standards set by Executive Chef-Owner Roberto Galetti, your role will be vital in ensuring consistent quality and excellence in every dish.

What We’re Looking For:

• Passionate Learners: Enthusiastic about trying and mastering new dishes.
• Team Players: Collaborative individuals who thrive in a dynamic kitchen environment.
• Ambitious Individuals: Eager to learn, grow, and take on different kitchen stations

What We Offer:

• Balanced Schedule: 5.5 working days per week.
• Leave Benefits: Starting with 10 days annual leave per year, with 1 additional day per year.
• Annual Bonus: Based on individual and team performance.
• Staff Meals: Two meals provided daily.
• Uniform: casual uniform provided (t shirt with logo)
• Monthly Incentives: Performance-based rewards after confirmation, tied to sales targets.

How to Apply:

Send your CV to [email protected] or via WhatsApp to +65 9438 3062.

Note: Due to quota limitations, only Singaporeans, PRs, or LTVP+ holders are eligible to apply.

Join us in creating memorable Italian dining experiences, one dish at a time!

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

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

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

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

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleanliness and hygiene of the kitchen.

Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Requirements:

• Diploma/Degree in Culinary or equivalent.
• Relevant experience working in a similar role.
• Ability to work well in a team.
• 5 days work

Avenue of Brands Pte Ltd was founded in 2024. We aim to serve quality food at affordable prices. We are a fast-growing brand and currently expanded to 8 outlets around Singapore. We are looking for candidates with passion in F&B to join our growing team!

• Responsible for daily outlet operations which includes effective scheduling, employee communications and training
• Ensure the highest safety and hygiene standards compliance with regulations
• Create a positive and rewarding customer experience
• Lead and motivate team members to achieve sales targets and customers satisfaction
• Other duties as assigned
• For Management Trainee - Fast track to Outlet Manager in 6 months (depending on performance)
• Wok experience preferred
• Incentives and medical benefits provided
• Multiple work locations available
• 5 days or 6 days per week
• Full Time

At Monk’s Brew Club we believe that team is the sum of its member’s experiences!

At Monk's Brew Club, we’re more than just a café — providing a space that encourages conversation, collaboration, productivity and meaningful connections. It lends itself to quiet discussion, moments of thoughts and study but also serves equally for meeting, socialising and entertaining, in addition to introducing great new coffee beans and drinks to Singapore. It’s an ideal spot for thinking, for business or for pleasure.

If you aspire to be part of a fun, dynamic team that works hard yet plays harder this is the perfect place for you.

CHEF DE PARTIE

This role is for you, if you believe you belong in a contemporary workspaceand cafe that appeals to pioneers looking for and willing to share and collaborate on new ideas and themes. This is a space that serves consistently good coffee, unique brews and amazing fusion food.

If you take pride in your culinary skills and want every dish to be the best, for it to be a symbol of your skill, then this is the place for you. We assure you an atmosphere where you can grow and develop by learning new.

Your Role:

As the Chef de Partie at Monk’s Brew Club, you will use your skills to amaze the patrons of our establishment with excellent cooking according to our Head Chef’s recipes and specifications, and your work will be an important factor to our customers’ satisfaction.

In your role, you will assist Head Chef with inventory control, scheduling, ordering of kitchen supplies, and also be a mentor to your team members, building them up with the necessary skills to bring them to the next level.

You will have minimum of 3 years’ related experience in a Food & Beverage (F&B) establishment as a chef. To succeed in the role, you possess a friendly disposition, good communication skills and be able to work in a team.

· Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team

· Follow the Head Chef's guidance on kitchen operations

· Prep required ingredients and sauces

· Check, monitor and ensure adequate supply at the cooking stations

· Prepare specific food items and stock-up of required fresh produce for the day's usage

· Adhere to strict hygiene standards and good food handling practices at all times

· Responsible for stock rotation by ensuring the freshness of ingredients to be used

· To practice proper inventory management through the safeguarding of stock taking and ordering of supplies

· Any other skill-development or ad-hoc task as assigned

· Able to work under pressure in a fast-paced, yet fun environment

· Great communication skills with positive, interpersonal skills

· A team player with a good sense of job responsibility and a keen eye for details

· Honest willingness to learn and grow with the Company

Benefits:

We believe that our employees are like our family. The benefits we provide are what we would extend to any other family member

· Best in the market salary

· Annual salary increment (subject to performance)

· Free food and drinks

· Employee medical and insurance benefits

· 6-monthly bonus if we hit our targets (subject to performance)

· On the job training

· Sponsorship for industry standard certifications every 12 months (subject to performance)

Above all else, we guarantee a lot of fun!

· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

Responsibilities:

• Execute and oversee the preparation of various pastries, desserts, and baked goods according to standardized recipes. Ensure high-quality presentation and taste of all pastry items.
• Contribute to the development and improvement of pastry recipes. Stay updated on industry trends and incorporate innovative ideas into the dessert menu.
• Maintain high standards of food quality, consistency, and hygiene. Conduct regular inspections to ensure that all pastry products meet the established standards.
• Supervise and coordinate the work of the pastry team. Provide guidance and training to junior pastry chefs and assistants.
• Monitor and manage inventory levels of pastry ingredients. Place orders for supplies to ensure the availability of necessary ingredients.
• Oversee the proper use and maintenance of pastry equipment. Report any malfunctioning equipment and coordinate repairs or replacements.
• Ensure that all food safety and sanitation standards are strictly followed. Implement and enforce proper hygiene practices within the pastry department.
• Coordinate with other kitchen departments to ensure smooth overall kitchen operations. Communicate effectively with the culinary team to synchronize efforts.
• Collaborate with front-of-house staff to address customer inquiries and special requests. Be prepared to discuss and recommend pastry items to customers.
• Ensure compliance with local health and safety regulations and food handling guidelines.
• Stay informed about new techniques, ingredients, and trends in the pastry and baking industry. Attend workshops or training sessions to enhance skills and knowledge.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• 1-2 years of experience as a Chef de Partie or in a similar supervisory role within a high-volume hospitality environment.
• Diploma or Certificate in Culinary Arts or equivalent professional qualification.
• Proven ability to lead and motivate team members.
• Meticulous attention to detail and a strong commitment to quality and hygiene.
• Excellent communication and interpersonal skills.
• Ability to work efficiently under pressure and manage multiple tasks simultaneously.

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

• Supervise food preparation and ensure that all dishes are prepared according to recipes and the instructions of Respective Kitchen in Charge.
• Supervise junior staff and ensure that food is prepared efficiently and accurately.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Provides technical knowledge and skills training to the team.
• Assist in rotating products using stickers and labels to prevent product damage and minimize losses.
• Communicates regularly with other kitchen staff to ensure that kitchen operations run smoothly.
• Manage the schedule for staff shifts in the absence of Respective Kitchen in Charge.
• Responsible for inventory management, including counting and storing food items, ordering, and overseeing delivery of kitchen supplies in the absence of Respective Kitchen in Charge.
• Ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.
• Keep updated with local requirements and sanitation regulations and ensure the team follows it strictly.
• Monitor and maintain the kitchen equipment, reporting any defects to Respective Kitchen in Charge.
• Collaborate with Respective Kitchen in Charge to create kitchen-cleaning schedules and supervise cleaning routines.
• Any other adhoc duties as and when assigned by the Management.

Job Descriptions:

· Create new recipes and refine taste profiles through experimentation

· Keeping up to date with new trends and products in the market

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

· Conduct food tasting and sensory evaluation

· Refine recipe formulation for mass production purposes

· Modify new product recipes and ingredient selection while taking note of shelf life and regulations

· Responsible for documentation of new recipes and imparting of skills to team members

· Work closely with the Executive Chef on the development and launch of new or improved recipes

Requirements:

· Recognised cuisine or pastry qualification or similar discipline

· Minimally 10 years of relevant experience in production kitchen and/or hotel industry

· Creative in food preparation and presentation

· Passionate in food product development with proven track record in R&D of French cuisines or patisseries

· Meticulous with good organizational skills

· Team player with good interpersonal skills

Only shortlisted candidates will be notified.

Please apply with an updated resume indicating reasons for leaving, last drawn salary, expected salary and date of availability.