Main Duties and Responsibilities:

• Prepare raw materials/ingredients for cooking

• Cook food in accordance to the specified recipes and apply different methods of cooking

• Dish out, replenish food during meal time, serving and out-ration

• To collect food samples after each meal

• Clean cooking area and cooking equipment after each meal meals; and etc

• Load; unload and delivery of food items (cooked and raw materials/ingredients)

• Other duties that Company deem relevant may also be assigned.

Job Requirement:

• Experience working in central/commercial kitchen setting

• Valid certification in Basic Food Hygiene

• Ensure that kitchen staff adhere to protocol, discipline, food quality, hygiene and cleanliness standards
• Be up-to-date with culinary trends and kitchen processes
• Build rapport with suppliers and ensure their produce is of quality and prices are affordable
• Manage the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Develop new dishes and updating menus for management approval
• Ensure that customers receive excellent service and enjoy their culinary experience
• Able to effectively work in a multi-team/location, fast paced environment and across all roles of the highly driven management team
• Train and guide new hires, junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Role & Responsibilities:

- Able to work independently on customised cakes and pastry, in a team of push out regular orders

- Able to create products based on experience

- Daily production of cakes and breads

- Maintain safety, helth and hygience stadards

- Ensure workstations are clean and tidy for food preparation

Requirement:

- Willing to work on roster based on retail hours.

- Team player with excellent communication and interpersonal skills

Working hours:

- 6 days roster based (retail hour 10am to 10pm)

- 1 weekday off

Benefits:

- Training will be provided.

- Annual leave and medical leave

· Assist and follow instruction by Sous Chefs to perform job task

· Follow the tasks assigned by Sous Chef and complete it within time frame

· Prepare required ingredients and sauces

· Ensure the highest standards and consistent quality in the daily preparation

· Adhere to recipes and stock management

· Practice proper inventory management

· Maintain a high standard of cleanliness and sanitation in and around all culinary work areas

· Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen

Are you a passionate chef with a flair for creativity and innovation? We're looking for an enterprising and dynamic Cafe Chef to join our team and shape the future of our cafe!

What We Offer:

• A great future with opportunities to grow and expand your career.
• A vibrant and supportive team environment.
• Creative freedom to design and craft unique, exciting dishes.
• Competitive salary, monthly commission and benefits.

Key Responsibilities:

• Lead as an enterprising and creative chef, constantly innovating and introducing fresh, exciting menu ideas.
• Plan, develop, and execute creative menus.
• Drive the future of the cafe by bringing new culinary concepts and unique experiences to the table.
• Manage kitchen operations, ensuring efficiency, hygiene, and consistency.
• Collaborate with cafe management to take the business to new heights with your enterprising spirit.
• Oversee food inventory, kitchen staff training, and day-to-day operations with a forward-thinking approach.

Requirements:

• Proven experience as a chef, preferably in a cafe or similar environment.
• Strong leadership and management skills.
• A passion for creativity and innovation in the kitchen.
• Ability to work in a fast-paced environment.
• A positive, enterprising attitude with a strong focus on teamwork.

Join us and be part of a team that’s cooking up the future!

1. JOB DESCRIPTION

Job Title

Dessert Chef

Occupation

Dessert Chef

Job Description & Requirements

Job Title

Dessert Chef

Occupation

Chef de Partie (Restaurant)

Job Description & Requirements

We are running a Korean Mix Chinese Dessert Cafe. We are hiring a Chef De Partie

The duties of a Chef De Partie are of follows:

1. Able to prepare Milk Tea, Fruit Tea, Souffles, Traditional Dessert , Korean Bingsu

2. Must be able to bake cake, prepare dessert and create new menu.

.

3. Prepare Pastry Series Dishes according to our menu.

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

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

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

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

8. Ensure the freshness and quality of food items.

9. Main the cleaniness and hygiene of the kitchen.

We welcome all suitable candidates to apply through the job bank account. Only shortlisted candidate will be notified.

The candidate is required to

• Wash & Cut vegetables, meats, seafood and poultry.
• Cook and prepare Chinese Dong Bei foods and BBQ for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the manager to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipments.
• Monitor the performance of assistant chefs.
• Cook staff meals

Job Description & Requirements

• Expertise in Chinese Northern Food.
• To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation
• To ensure all food is produced on time to the required quality standards.
• To prepare and serve food at additional functions.
• To ensure catering service effectiveness, ensuring waste minimised, and write offs within agreed limits, in accordance of the cost plan.
• A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.
• A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.
• Ready to work any shift.
• Need to work long term.
• Ready to work for public holidays & Sunday.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

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. Kindly indicate #69405 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

We are hiring Freelance Recruitment Consultant to join our team! You will be part of the service division, handling all level of chefs role, from Cook/ commis to CDC. If you have a background in recruitment or sales, we invite you to explore the possibilities with us.

Job Responsibilities:

• Manage 180 end-to-end recruitment process
• Drafting of job descriptions and posting job advertisements
• Build and maintain a network of potential candidates through various channels
• Conduct phone calls and online interviews with potential candidates
• Manage job offers and negotiations
• Provide an exceptional candidate experience throughout the recruitment journey

Job Requirements:

• Must have CEI license - basic
• Ability to work independently and meet deadlines.
• Excellent communication and interpersonal skills.
• Experience in recruiting chef roles would be an advantage.
• Experience in mass recruitment of non-locals chef.
• Experience in MOM work permit administration would be advantageous, but not required.

Perks We Offer:

• Competitive, straightforward and uncapped commission structure.
• Flexibility to work remotely and manage your own schedule
• This is a freelance role, you earn what you place. No need to share commission!

If you are a passionate recruitment consultant who thrives on connecting talent with opportunity, we'd love to hear from you! Please click "Apply Now" button to share your updated resume with us.

We regret to inform that only shortlisted candidates would be notified.

AM Recruitment Pte Ltd (License No: 23C1821)

1. OPERATION PERFORMANCE
❖ To ensure that standard recipes are followed and understood through personal involvement and all the food prepared and served is in accordance with the standards set by the Company.
❖ To ensure a high standard of cleanliness throughout their designated station kitchen including store and cool rooms while ensuring a safe working environment in the kitchen to prevent unnecessary accidents
❖ To check the standard of prepared food and properly supervise their station so as to achieve a high standard of quality of food.
❖ To check station for all storeroom requisitions and kitchen transfers.
❖ To check on quality of food received as per the market list and to store items as per the designated specifications.
❖ To control and minimize wastage of food by adopting the following steps:
o Maintain a minimum inventory of food & to achieve budgeted food cost.
o Utilization of food surplus without affecting quality; and guest experience.
o Portion control.
❖ To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
❖ To discuss the daily operations of the kitchen with the Chefs and cooks.
❖ To have timely follow-ups on all matters pertaining to their station.
❖ To perform duties common to all supervisors and any other duties as may be assigned by the management.

2. LEARNING & DEVELOPMENT AND PEOPLE MANAGEMENT
❖ To train junior chefs on mise en place, recipes, special menus, food promotions,etc.
❖ To discuss, as and when it is necessary, daily activities with the sous chefs and head chef.
❖ To attend all relevant trainings as required.
❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
❖ To develop and maintain communications between the Sous Chef and other subordinates.

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

We are looking for a sous-chef de cuisine to assist our Chef and supervice our kitchen staff in the expression of our cuisine.

The sous-chef de cuisine will be responsible for delivering the menu with quality, precision, and control, training kitchen staff, collaborating with restaurant management when Chef is away, optimizing staff productivity, and pro-active in the kitchen.

To ensure success, you should have good leadership skills, ability to follow the Chef lead, with some experience in managing a team of kitchen staff in a high-pressure environment. Knowledge of French Bistro, French cheese, wine pairing, sous-vide techniques and basic French language is a plus. Top candidates are passionate individuals with a passion for good food, French bistro culture and excellent service.

Sous-chef de Cuisine Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Delivering the menu and the plating presentation for each dish according to the company standards.
• Assisting the Chef, helping coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Assisting in stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Sous-Chef de Cuisine Requirements:

• Qualification from a culinary school.
• Preferably minimum 2+ years of experience in a similar position.
• Knowledge of food principles, sous-vide techniques, French cheese and best practices is a plus.
• Passion for French Bistro cuisine that delights and attracts customers.
• Good communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Innovative thinking, organized, assertive, motivated.
• Good standards for cleanliness, health, and safety.
• Experience assisting inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

If you are passionate about the food and beverage industry and are serious about advancing your career, we would love to hear from you.

Job Highlights:
- 6 Days (44 hours) Work Week
- 14 Days Annual Leave + Paid OT
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $2800 - $3200

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Job Requirements:
Basic Culinary Skills
At least 1 year experience in working in a professional kitchen
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Job Description

Provide guidance to inmates in ensuring quality meals are planned, prepared and delivered to customers in accordance to dietary requirement and food safety standards. Responsible to impart skills to inmates engaged at Kitchen.

a. Assist YRI in performing operational role for kitchen operations. Tasks include providing On-the-Job Training (OJT) and supervision to inmates at stages like preparation, cooking, dishing and delivery to institutions.
b. Ensure food safety, personal hygiene, workplace safety and production practices are adhered by inmates. Report to Sous Chef for non-compliance.
c. Work with Sous Chef to plan and submit daily indentation of supplies to YRI. Is responsible for doing daily goods receipt and ensuring quality rations are received.
d. Work with YRI and Sous Chef to ensure wastage are controlled and minimized.
e. Conduct daily and scheduled briefing to inmates on good personal hygiene, daily work instruction, proper use of equipment and safe work practices.
f. Conduct daily after-operating inspection and ensure cleaning and sanitation programme is executed by inmates before kitchen closure.
g. Support YRI in operational duties including, but not limited to, the following:
 - Ensuring kitchen cleaning is executed well by YRI appointed contractor during kitchen closures.
 - Supervise meals/festive packs distributions to institutional loading bays during kitchen closures or festivals.

Key Requirements

a. Is confident and comfortable to work and guides inmates under care

b. Has the ability to work independently and must be able to provide quick resolution to daily issues faced on the ground

Liberte HR is partnered with an international 5-star hotel located in the heart of Orchard Road. The hotel is a Pastry Chef de Partie for their hotel culinary team, supporting their banquet, buffet and lounge departments.

What will you be doing?

• Preparing a wide variety of pastries, cakes, and desserts efficiently, economically, and hygienically, following standard recipes and guidelines.
• Assisting the Sous Chef in the daily operations of the pastry kitchen, ensuring high standards of food preparation and presentation.
• Planning, preparing, and delivering high-quality pastry and baked goods for various outlets and events.
• Ensuring consistency by working according to recipes, plating standards, and preparation guides.
• Maintaining cleanliness and hygiene in accordance with established standards.
• Ensuring compliance with all HACCP requirements in the kitchen.
• Correctly using all kitchen equipment, tools, and machines related to pastry production.
• Assisting with off-site pastry events when required.
• Completing tasks outside of the pastry kitchen as needed.
• Assisting in inventory management, ensuring the availability of ingredients and supplies.
• Being aware of the business’s occupancy, events, and forecasts to adjust pastry production accordingly.
• Assisting in menu creation and development as requested by the Sous Chef.
• Responding efficiently to guest requests and ensuring a positive experience.
• Adapting to changes in kitchen operations and learning new techniques or skills as required.
• Ensuring all team members follow established kitchen procedures and hygiene standards.
• Coordinating and participating in all pastry production activities in the kitchen.
• Checking and preparing ingredients for daily menus and seasonal specials, adhering to portion control and cost management.
• Monitoring the quality and quantity of food to ensure efficient use of ingredients.
• Supervising the pastry team to ensure food is prepared to the highest standard, and making adjustments when necessary.
• Ensuring that all pastry operations run smoothly and items are prepared in a timely manner.
• Promoting teamwork and contributing to the achievement of kitchen goals and standards.
• Performing other reasonable duties as required.

What we are looking for:

• A high school diploma or equivalent culinary qualification, specialisation in Pastry is welcome.
• At least 3 years of experience in a 5-star hotel in a pastry role.
• Valid Food Hygiene certification.
• Expertise in pastry, bread baking, and chocolate making techniques.
• Ability to work with various ingredients and products, ensuring top quality.
• Strong time management and organizational skills to prioritize and complete tasks efficiently.
• Ability to work well under pressure in a fast-paced, hot, and occasionally noisy kitchen environment.
• Leadership and training skills to manage and develop team members.
• Knowledge of HACCP and food safety practices.

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working Hours

• 5 days / 44 hours (Including weekends and PH)

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Also able to learn and cook new local dishes.

South Indian, Chettinad and Tandoori must have good experience. Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.Ensure that the production, preparation and presentation of food are of the highest quality at all times.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.Ensure effective communication between staff by maintaining a secure and friendly working environment.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.

Oversee the culinary operations across multiple locations within our organization, ensuring the highest standards of food quality, presentation, and service. This role requires strong leadership skills, a passion for food, and the ability to innovate and maintain culinary excellence across diverse menus.

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

Key Responsibilities

The Junior Sous Chef is responsible for daily culinary production. Ensure that the food product are produced in the high food safety standards and maintained at all times. The candidate will be responsible for food safety and food production. The Junior Sous Chef will also actively engage the customer in food services in the outlet

• Plan and manage daily culinary operations and coordination ensure timely execution of daily meals to customers
• Responsible for kitchen and food safety hygiene and checks
• Ensure that food production are in accordance to the process flow and procedure
• Drive culinary training for the cooks
• Thoroughly understand customer requirements and attributes to ensure their integrity
• Work closely with his/ her culinary operations team on day to day operational issues and ensure that product and service standards are maintained at all times
• Take account and monitor daily on the section operations and work with operations teams to rectify issue
• Scheduling and manpower planning for culinary team
• Work with Operations, Dietician/ Nutritionist and culinary on cyclical menu execution
• Checking and ensuring all kitchen forms are updated on a daily basis

Key Responsibilities

• Build strong relationships with his team
• Act as the key point of contact for all culinary related issue, escalating these to Sous Chef as necessary and ensure that all cases are addressed and closed in a timely manner
• Plan and conduct regular performance reviews with the culinary team to iterate and improve SFS’ effectiveness for clients and get feedback to further strengthen SFS’ services
• Work cross functionally with other departments (Business Development, Culinary, Material Planning, Logistics, Purchaser) to drive new initiatives and problem solving

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

We are thrilled to announce that KORIO is now part of the Zouk Group’s portfolio! This beloved sandwich shop, which closed its doors in December 2023, is scheduled to reopen under our group in November 2024. We are currently on the lookout for talented pastry chefs and bakers who are eager to join us on this exciting journey. If you or anyone you know would be interested, we would love to hear from you!

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.
• Follow the instructions and recommendations from immediate supervisors and coordinate daily tasks with the Sous Chef and Head Chef to ensure efficient kitchen operations.
• Collaborate with the Head Chef/Sous Chef to develop recipes and menus.
• 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.
• Oversee and maintain accurate inventory levels for baking and kitchen operations, ensuring timely procurement and efficient use of ingredients and materials.
• Ensure effective communication between staff by maintaining a secure and friendly and non-political working environment.
• Proactively identify and resolve issues to enhance kitchen efficiency and ensure smooth operational flow.
• Any other ad-hoc duties assigned by the Management.

ROLE REQUIREMENTS

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

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Also able to learn and cook new local dishes.

South Indian, Chettinad and Tandoori must have experience. Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.Ensure that the production, preparation and presentation of food are of the highest quality at all times.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.Ensure effective communication between staff by maintaining a secure and friendly working environment.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.

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.

Secondary

• Oversee general day-to-day management & operational of the restaurant business.
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards.
• Ensure kitchen housekeeping is carry on as scheduled.
• Understand and support hall operation.