Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

Join Our First Café in Singapore as a Sous Chef!

Our Client:

Be part of an exciting new chapter as we open our first café in Singapore! We are looking for a Sous Chef who is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times.

Job Responsibilities:

· Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.

· Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

· Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

· Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

· Areas of responsibility comprise overseeing all food preparation areas (café, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Job Requirements

· Culinary school diploma or equivalent certification is a plus.

· Knowledge of various cooking techniques and cuisines.

· Familiarity with kitchen equipment and utensils.

· Strong attention to detail.

· Ability to work well under pressure and in a fast-paced environment.

· Excellent teamwork and communication skills.

· Food safety and sanitation knowledge.

· Flexibility to work evenings, weekends, and holidays as required.

Registration No: R22104771

EA Licence No: 22C1376

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Benefit

• 5 day work week

Our company is expanding and need head chef to lead the team of kitchen and operation team to assist the company to raise to greater height.

Job requirements:

1. Plan and delveop of new menu and receipes for new market niche

2. Food Quality, Hygiene and Food Cost control

3. Inventory Management

4. Able to lead the kitchen and operation team.

5. Able to solve customer's & management problems

6. Able to take feedback and complaint seriously and improve on work and quality

7. Handle staff scheduling and able to task them to work according to the company's requirment.

8. Knowledge in Chinese cusine, Western cusine is an added advantage

9. Able to cook and stand in to cook when needs arise.

10. Work together with your team.

11. Able to work during Festive Season and Public holiday

You need to have at least 5 years experience as a Hd Chef and 5 year experience in Catering industry

Famous Spanish cheese cake brand "Quiec" has opened a job vacancy Chef de Partie (Pastry).

As a Chef de Partie (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Working Location: 25 Harper Road

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefits

• 5 day work week

Job Descriptions

• Do Dish Washing During Buffet BFAST
• Help in Doing Meal preps with instructions from Head Chef
• Cleaning of Work Areas.

Job Requirement

• No experience is ok

Benefits

AL OF 7 DAYS WITH ADDITIONAL 1 DAY FOR EACH YEAR SERVED

• YEARLY BONUS BASE ON PROFIT
• CAREER PROGRESSION IF APPLICABLE
• PROBATION PERIOD UP TO 3 MONTHS
• SALARY INCREMENTS BASE ON PERFORMANCE AND NOT TIME FRAME

Working Hours

• 5.5 DAYS / WEEK OF 10 HRS WITH MANDATORY BREAK TIME.

• Supporting the head chef or kitchen manager in the general running of the kitchen.
• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior staff and onboarding new employees.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
• Deputising for the head chef in their absence.
• Ordering supplies and negotiating with suppliers.
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.
• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements:

• At least 2 years of working experience
• Basic Food Hygiene certified
• Effective communication skills
• Ability to work with figures and manage budget
• Ability to cope under stressful conditions
• Strong leadership skills and ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multi task
• Possess strong management and organizational skills

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

GOODWOOD PARK HOTEL PRIVATE LIMITED

An established Heritage Hotel located at one of Singapore's most prestigious addresses, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join us.

Reporting to the Executive Sous Chef, your job responsibilities include, but not limited to:

Duties & Responsibilities

· Assist in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.

· Supervise the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.

· Ensure that the departmental food cost and operational budget is strictly adhered to and all the costs are strictly controlled.

· Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

· Ensure the quality of food preparation is in accordance with the established standard.

· Ensure the cost effective production of raw materials so as to minimize wastage.

· Create new dishes for menu planning.

· Ensure the highest hygienically standard in preparation, storage and handling of food according to ENVstandards.

· Liaise with Central Purchasing Department on new products and innovations.

· Conduct interviews and selects applicants.

· Conduct disciplinary actions on employees.

· Perform any other duties as may be assigned from time to time by the Management

Requirements:

· 3 years of relevant experience in a Junior Sous Chef Position.

· Able to do shift work, weekends and public holidays.

· Able to start within short notice

· Good time-management skills and able to work under pressure

Summary

We are looking for passionate food lover, who are positive and specializing in Vietnamese Cuisine.

Responsibilities

- Prepares Vietnamese food to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

Requirements

• 5 - 8 years of experience as a Head Chef specialized in Vietnamese cuisines
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Able to lead a team & be self-motivated
• Result driven and team player

Interested candidate, please send resume to [email protected]

We regret only shortlisted candidate will be contacted.

Job Responsibilities

• Developing new menu items and working together with the management team to identify possible opportunities
• Conducting product presentation, food tasting and gather feedbacks to further improve the taste of the products
• To do food costing and SOP of the recipes
• Training the operational team on the preparation of the products and doing trial runs
• Working closely with inter-departments on the launch of new or improved recipes
• Looking out for new trends and consumer requirements in the market
• Involve in continuous improvement of existing products, in term of quality or costing
• Performing ad-hoc duties assigned by the management

Job Requirements

• Recognised culinary qualification or similar discipline
• At least 8 years of relevant experience in restaurant / hotel / food manufacturing industry
• Experience in different cuisines
• Ability to deliver expertise and best in class knowledge of ingredients, formulations and food processing techniques
• Familiar with SFA Food regulation
• Passionate about food product development
• Creative in food preparation and presentation
• Meticulous with good organisational skills
• Team player with good interpersonal skills

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
• Wok experience preferred
• Incentives and medical benefits provided
• Multiple work locations available
• 5 days or 6 days per week
• Full Time

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- Study each recipe and gather all necessary ingredients

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

- Monitor food stock and place orders

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- 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

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

ROLE RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Any other ad-hoc duties assigned by the Management.
• Any other ad-hoc duties assigned by the Management.

ROLE REQUIREMENTS

• A minimum of 2-3 years of experience in F&B industry.
• A valid food hygiene certification is mandatory
• Excellent communication skills, with the ability to engage effectively with guests, colleagues, and third parties, positively representing the brand and the company.
• Flexibility to work rotating shifts, including weekends and public holidays.

Responsibilities

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• 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

Roles & Responsibillities

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well