Job Highlights

• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Competitive Salary and Package
• Good working environment and culture

Job Overview:

The Kappo Head Chef leads and oversees the kitchen operations, specializing in the Kappo dining style, which emphasizes fresh, seasonal ingredients and interactive cooking in front of guests. This position requires mastery of Japanese culinary techniques, menu development, and leadership, ensuring an exceptional dining experience through quality, precision, and guest interaction.

Benefits Summary:

• Staff meal and uniform provided
• Within 5-minutes Bus-stops nearby
• Annual and Medical Leave Provided
• 6 days off/ month

Key Responsibilities:

• Menu Development:
  Create and update seasonal Kappo menus, maintaining high standards in taste, presentation, and freshness.
• Kitchen Management:
  Oversee daily kitchen operations, train staff in Kappo techniques, and ensure food safety and sanitation.
• Guest Interaction:
  Prepare and present dishes in front of guests, engaging with them to enhance the dining experience.
• Inventory & Cost Control:
  Source quality ingredients, manage inventory, control costs, and minimize waste.
• Collaboration:
  Work closely with management on business goals, special events, and promotional activities.

Qualifications:

• Minimum 6+ years of culinary experience, including 3 years in a senior chef role.
• Expertise in Japanese cooking and ingredient selection.
• Strong leadership and communication skills.

Work Hours:

Full-time, with flexible availability for evenings, weekends, and holidays.

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Jigger & Pony Group is a leading hospitality company that owns and operates 7 restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio includes four cocktail bars: Jigger & Pony (#3 Asia’s 50 Best Bars 2024, #5 World’s 50 Best Bars 2024), Gibson Cocktail Bar (#25 Asia’s 50 Best Bars 2020), Live Twice, Sugarhall and three restaurants: Humpback (seafood & oyster bar), Caffe Fernet (New-Italian) and Rosemead (California Dining).

The Group is founded with the purpose to be places in the community where people find comfort, forge friendship and share happiness.

We are seeking for a candidate with passion on Culinary and experienced to join our Kitchen team.

Job Description

• Prepare of food in accordance with recipes and standards set by the restaurant.
• Ensure quality of food
• Assist with menu planning, inventory, and management of supplies.
• Monitor stock level and inventory
• Maintain cleanliness and organization of work areas, including storage areas and kitchen equipment.
• Oversee and direct training of new hires in specified phases of the kitchen operation
• Perform related duties as part of a tight-knit family of chefs

Job Requirement

• At least 3 year of kitchen / culinary experience
• Passionate for preparing high-quality food with respect for ingredients
• Excellent verbal and written communication skills
• Attention to detail and ability to deliver high-quality work
• Positive attitude
• Excellent organisational skills

Jigger & Pony Group is a leading hospitality company that owns and operates 7 restaurants and bars in Singapore.

A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprise of four cocktail bars and three restaurants.

Cocktail Bars:

· Jigger & Pony (#3 Asia’s 50 Best Bars 2024, #5 World’s 50 Best Bars 2024)

· Gibson Cocktail Bar – Asian ingredients-focus meets classic cocktails

· Live Twice – Inspired by Mid-Century Japan

· Sugarhall – Rum-focused cocktail pub

Restaurants:

· Humpback – oyster bar and seafood restaurant with a focused wine & cocktail list

· Caffe Fernet – New-Italian restaurant with a view of the Marina Bay waterfront

· Rosemead – Convivial fine dining restaurant serving modern Californian cuisine

We are seeking for candidates with passion in culinary and hospitality to join us as Chef de Partie or Senior Chef de Partie.

Job Description

• Assist Sous Chefs and Chef de Cuisine in kitchen prep
• Complete preparations of house-made ingredients with proper care
• Manage specific section of the kitchen and ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Monitor stock level and inventory
• Compliance with the kitchen cleanliness and hygiene
• Perform related duties as part of a tight-knit family of chefs

Job Requirement

• At least 1 year of kitchen / culinary experience
• Passionate for preparing high-quality food with respect for ingredients
• Willingness to learn – training will be provided
• Positive attitude

JOB DESCRIPTION:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues

JOB REQUIREMENTS:

• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

• Job Title: Chef / Sous Chef
• Type: Full-time position
• Cuisine: Italian
• Location: Upper East Coast

RESPONSIBILITES

• Assist to Outlet Chef with full operation of kitchen task
• Prepare and cook dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 3 years of experience in a similar role
• 6 days work week
• Proficiency in Italian cuisine and ingridents preparation
• Ability to work in a fast-paced environment
• Handle own station without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Junior Position

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts
• Annual Loyalty Salary Increment

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Food Preparation:

   • Prepare and cook dishes according to the recipes and standards set by the restaurant.
   • Ensure that all ingredients are fresh and of high quality.
   • Coordinate with other chefs and kitchen staff to ensure timely preparation of all orders.

2. Section Management:

   • Take ownership of a specific section of the kitchen, such as the grill, saut, pastry, etc.
   • Ensure that all equipment in your section is properly maintained and in good working order.
   • Monitor inventory levels of ingredients and notify the Head Chef/Sous Chef when supplies need to be replenished.

3. Quality Control:

   • Maintain high standards of food quality and presentation.
   • Conduct regular taste tests to ensure that dishes meet the restaurant's standards.
   • Monitor portion sizes and wastage to minimize food costs.

4. Teamwork:

   • Work closely with other members of the kitchen team to ensure smooth operation.
   • Assist colleagues during busy periods and communicate effectively to avoid bottlenecks.
   • Mentor and train junior kitchen staff as needed.

5. Health and Safety:

   • Adhere to all health and safety regulations and ensure that the kitchen operates in compliance with food hygiene standards.
   • Keep your workstation clean and organized at all times.
   • Report any maintenance issues or safety hazards to the Head Chef/Sous Chef immediately.

• Previous experience in a similar role.
• Strong culinary skills and knowledge.
• Organizational and time management abilities.
• Ability to work under pressure and in a fast-paced environment.
• Excellent communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays.
• Culinary certification preferred.

This job description is intended to convey information essential to understanding the scope of the Chef de Partie position and is not exhaustive. Duties and responsibilities may be added, deleted, or modified as required.

Company Background

Kith is known for simple and great breakfasts, traditional Italian pastas and GOOD coffee. Named for our philosophy and intimate atmosphere, Kith is where good coffee and delicious fuss-free fare, rally in a compelling invitation to come together and enjoy. We keep it simple and sincere in everything we do. With sincerity and care for the needs of the people it serves, Kith is a place where people are inspired and happy to work in. We believe in nurturing strong bonds with our people and the customers we serve through sincerity and honesty in all that we do!

Job Responsibilities

Kitchen Operation:

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

Other Requirements:

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

Responsibilities:-

• Responsible for daily pastry preparation and duties assigned.
• Assist in creation and development of new pastries.
• Assist in product quality control, inventory and ordering , food safety and hygiene management.
• Provide training and guidance to the junior pastry staff.
• Able to work closely with the team to ensure smooth and efficient operations.

Plan, prepares, and cooks food items to ensure the highest quality service and experience for customers

- Keep the kitchen organized and running efficiently

- Ensure proper food handling, sanitation and following food storage procedures

-Able to work in fast -paced environment

- Cook, clean assist other cooks and staffs.

- Menu planing

JOB RESPONSIBILITY

• Report directly to the Sous Chef to assist closely in executing daily roles & responsibilities.
• Inspect the cleanliness & working conditions of all tools, equipment & supplies to comply with standards
• Collate & compile daily ingredient and order lists for Sous Chef
• Ensure all stations are adequately stocked with mise en place, tools, equipment & supplies before the start of all services
• Able to cover any stations vacated by fellow colleagues on AL, Off-In-Lieu, or Medical Leave

REQUIREMENTS

• Good communications skills - possessing a high level of empathy and good listening skills
• Able to multi-task in a fast-paced and demanding environment
• Good understanding of health, safety, and food hygiene practices
• Willingness to teach and share professional knowledge
• Trustworthy & maintain a high level of discipline & punctuality
• Pro-active & problem solver

JOIN OUR EVER-GROWING FAMILY TODAY!

• Career progression across various concepts

Exciting Opportunity for Commis Chef / Chef De Partie! Join Our Culinary Team Today!

Are you passionate about creating culinary delights and eager to showcase your talent in a dynamic kitchen environment? Look no further! We are seeking dedicated individuals to join our culinary team as Commis Chefs and Chef De Parties.

Position: Commis Chef / Chef De Partie - Italian/Western Cuisine
Location: Dempsey
Working Hours: 5 Days, 44 Hours + Great Benefits!

Why Join Us?

• Work alongside experienced chefs in a creative and collaborative kitchen
• Opportunities for career advancement and skill development
• Competitive salary and benefits package (Monthly Incentive up to $500+ & 2 Bonuses)

Responsibilities:

• Assist in the preparation and cooking of dishes according to recipes and standards
• Ensure that food quality and presentation meet the restaurant's expectations
• Maintain cleanliness and sanitation standards in the kitchen area
• Support senior chefs in daily kitchen operations
• Monitor inventory levels and assist in stock rotation and ordering
• Follow food safety and hygiene regulations at all times
• Contribute ideas for menu development and innovation

Requirements:

• Previous experience in a similar role is preferred, but not required for Commis Chef positions
• Culinary education or relevant training is a plus
• Passion for food and cooking with a desire to learn and grow
• Ability to work well in a fast-paced environment and under pressure
• Strong attention to detail and organizational skills
• Team player with good communication skills

Interested candidates please WhatsApp me at 8779 6100 or send in your resume to [email protected]

We regret to inform you that only shortlisted candidates will be notified.

Willie Goh | EA Reg No: R2197853

Swift Search Global Pte Ltd | EA No: 18C9495

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests 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

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Key Areas of Responsibility

• Oversee daily kitchen operations, ensuring efficiency and adherence to quality standards
• Ensuring all produce is purchased within company guidelines and that stock is controlled to the agreed standards maintaining GP margins within agreed budget
• Develop and enforce standard operating procedures for food preparation, cooking, and presentation
• To ensure the kitchen is manned efficiently at all times and that weekly rotas are written according to business needs and that staff are trained in all aspects of each kitchen section ensuring flexibility
• To be responsible for the daily control of the kitchens ensuring that all food is produced and presented to the highest standards at all times
• To ensure that menus are updated regularly keeping in touch with seasonality
• Manage food inventory, including ordering, receiving, and storage of supplies
• Monitor food costs and implement strategies to minimize waste and control expenses
• Develop and manage the kitchen budget, ensuring cost-effective operations
• To constantly keep up to date with current goings on in the industry, i.e. food trends, new restaurant openings etc
• To manage the Kitchen team ensuring appraisals and job chats are conducted regularly and within the Company standards
• To show due diligence and to ensure that the department has outstanding and consistent hygiene practices and that the department adheres to cleaning rotas and standard procedures
• To cater for Private Events in the club as required.
• Helping in any area of the club when circumstances dictate

Role and Responsibilities

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

1) Assist Executive Chef in Planning of Food Events and Promotions

2) Contribution of articles for SRC news on Food Events/Promotions.

3) Handle the legal aspects of Food Licensing and ensure standard food hygiene maintained.

4) Handle and make decisions within guidelines from Management Committee/ GM/Secretary on the daily Food operations for Barker Lounge, L1883, Jackpot Bar, Poolside Café & Bar, Food Promotions & Events and Catering of Functions.

5) Attend to members’ complaints and feedbacks

6) Account for the Staff, expenses, food costs and performance of F&B Department.

7) Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained.

8) Instil Discipline and provide training for Kitchen Staff.

9) Survey market on new food items, change menu on intervals and prepares standardised recipes with photos.

10) Ensure sufficient of stocks for sale and requisition of stocks.

11) Conduct daily/monthly inventory on stocks.

12) Ensure food costs are maintained.

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

14) Others:

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

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

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

Qualifications and Education Requirements

· Diploma/Specialist certification in culinary arts

· 5-8 years of relevant experience with Food and Hygiene Certification

Required Skills

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

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation

Main Duties and Responsibilities

You will play a crucial role in supporting our Sous Chef in overseeing the kitchen operations for our All Day Dinning (ADD) outlet. As part of your role, you will be responsible for ensuring the preparation and presentation of our dishes, delivering the highest standard of food quality which is expected of our brand. You will also maintain our kitchen based on pre-defined standards and guidelines and lead a team of dedicated Associates.

Key Responsibilities

• Support the Sous Chef in managing our ADD kitchen operations, including food preparation, cooking, and presentation. As part of this role, you will assist to develop innovative menus that reflect the theme and direction of the Resort, whilst concurrently ensuring high standards of food presentation
• In performing your role, you will be responsible for ensuring compliance with all food safety regulations, including those prescribed for the Resort and any mandatory regulations.
• As part of assisting with operations, you will also be required to assist in aspects such as maintaining inventory levels, controlling food costs, and reviewing procedures to maximize productivity and efficiency.
• Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• Certification or professional qualification in Culinary Arts
• 3 to 5 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.

Job Summary:

We seek a skilled and dynamic Head Chef to lead our kitchen team. The Head Chef

will oversee kitchen operations, consistently meeting quality, presentation, and efficiency

standards. This role requires exceptional culinary expertise, leadership

abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

 - Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.

 - Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.

 Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.

 - Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.

 - Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.

 - Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Description
Job Responsibility
- Manage and oversee daily kitchen operations.
- Responsible for food and menu planning, food costing and quality control.
- Upkeep of the kitchen cleaniness and hygiene standard.
- To perform ad-hoc duties as assigned by Superior.

Working locations at Newest / Flora Vista / The Promenade / Bukit Timah/ Springleaf/Pasir Panjang

Please indicate your expected salary in your resume.

Job Responsibilities

• Assist Chef with creation and preparation.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.
• Ensure all equipment are cleaned and kept properly.
• Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Other ad-hoc duties as requested.

Job Requirements

• Candidate must possess at least 1 to 2 years relevant experience in dining cuisines;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays

Candidates with experience might be considered for the Senior Chef de Partie position

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.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 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 | Angel Lim | EA Reg No.: R1769781

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.

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

Position Purpose

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

• Oversee the implementation of processes and guidelines in Kitchen Operations

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

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

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

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

Responsibilities

• Menu Execution and Delivery

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

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

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

• Kitchen Processes and Concept Development

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

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

• Oversee the setting up and cleaning of stations by staff

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

• Quality Assurance & Control

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

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

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

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

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

• People Management

• Lead team by providing guidance, support and motivation

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

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

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

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

Position Purpose

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

• Oversee the implementation of processes and guidelines in Kitchen Operations

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

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

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

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

Responsibilities

• Menu Execution and Delivery

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

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

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

• Kitchen Processes and Concept Development

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

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

• Oversee the setting up and cleaning of stations by staff

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

• Quality Assurance & Control

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

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

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

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

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

• People Management

• Lead team by providing guidance, support and motivation

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

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

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

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