In the culinary world, a talented chef is the heart of every kitchen, blending artistry with precision to craft memorable dining experiences. Beyond technical expertise, the ideal candidate embodies creativity, leadership, and a passion for flavors that inspire and delight. Hence we are looking for a passionate and talented person to play the role with the following qualities :-

1. Menu Planning and Development

• Designing and updating menus, considering seasonal availability, customer preferences, and profitability.
• Innovating new dishes and recipes to keep the menu fresh and exciting.
• Ensuring the menu caters to diverse dietary requirements and preferences (e.g., vegan, gluten-free).

2. Food Preparation and Cooking

• Overseeing the preparation, cooking, and presentation of meals.
• Ensuring food is prepared to high standards of taste, presentation, and hygiene.
• Managing portion sizes and garnishing dishes to enhance visual appeal.

3. Team Management

• Supervising kitchen staff, including cooks, assistants, and dishwashers.
• Training and mentoring team members to maintain efficiency and skill levels.
• Assigning tasks and managing work schedules to ensure smooth operations.

4. Quality Control

• Ensuring ingredients and finished dishes meet quality standards.
• Conducting taste tests and inspections for consistency.
• Monitoring storage and handling of ingredients to maintain freshness.

5. Hygiene and Safety Compliance

• Enforcing strict hygiene and sanitation standards in the kitchen.
• Ensuring compliance with food safety regulations and health codes.
• Conducting regular cleaning and maintenance of kitchen equipment.

6. Inventory and Cost Management

• Managing inventory levels to avoid shortages or overstocking.
• Ordering ingredients and supplies while adhering to budget constraints.
• Controlling waste to minimize costs and ensure sustainability.

7. Collaboration and Communication

• Liaising with front-of-house staff to ensure customer satisfaction.
• Collaborating with management on menu pricing and special events.
• Addressing customer feedback to refine offerings and service.

8. Adaptability and Problem-Solving

• Handling unexpected challenges, such as equipment malfunctions or staff shortages.
• Adapting to last-minute menu changes or customer requests.

9. Culinary Innovation

• Staying updated on food trends and culinary techniques.
• Experimenting with flavors, textures, and presentation styles.

10. Leadership and Vision

• Inspiring the team to strive for excellence in every aspect of kitchen operations.
• Setting a vision for the kitchen that aligns with the establishment’s goals.

The specific duties may expand or narrow depending on the establishment's size and type.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Assisting the Pastry Chef in the concept's pastry offerings
• Setting up and stocking up stations with all necessary supplies
• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards
• Handling stock inventory appropriately
• Be a role model and guide junior team members

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

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

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

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

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

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

· Comprehensive health insurance plan

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

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

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

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

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：

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

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

* Able to work night shift

job Descriptions:

• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Food Ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standard.
• Preparing & Cooking Food.

Requirements:

• At least 3 years of cooking/ relevant experience.
• Passionate for cooking and a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and apperance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintence and cleaning schedules for equipment, storage and work area.

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· 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

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Understand all aspects of restaurant service and understand how each role contributes to the overall dining experience
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment
• Be willing to assist colleagues and step in wherever needed to ensure that guests receive the best possible service at all times.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange an interview.

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

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

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

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· 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

Roles & Responsibilities

-Manage day to day operation

-Providing and demonstrating task instructions, keeping attendance, and measuring key performance indicators.

-Ensure safety compliance, quality control of equipment

-Develop traning materials and conduct training session

-Monitoring the performance of the employees

-Experienced with food preparation

Requirements:

-At least 2 years in f&b industry before

-Able to work in foodcourt

-Able to work on weekends

-Patient, easy-going personality

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

· Supervise all cooking 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

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

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

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· 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

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· 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

JOB SUMMARY

The Chef de Partie is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the culinary team in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Sous Chef’s absence to ensure that the culinary team has proper direction.

1. Ensure food preparation & plating meets the specifications of guests in a timely manner.

2. Adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.

3. Support & ensure the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Assist maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Assist with managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Follow through all kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Support with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities.

10. Adhere to the implementation of action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 3 years of experience in European culinary and 2 years supervisory experience.

Head Chef

(Chinese Cuisine)

Location: Central Region

Salary: $5000 - $8000

Job Description:

• Oversee entire kitchen / operations
• ⁠Control and direct the food preparation process and ensure quality of all food served meets company's standards. Revise SOPs.
• Analyse customers' feedback to improve food quality
• Oversee and ensure compliance hygiene, sanitation and safety standards
• Train new employees and provide ongoing training for all staff
• Create new seasonal dishes and menus
• Monitoring and controlling stock levels
• Maintain food cost margins
• Efficient manpower planning and rostering

Requirements:

At least 5 years of culinary experience in a Chinese restaurant setting with 3 years of supervisory experience

Bilingual in English and Mandarin to liaise with stakeholders

Extensive food knowledge and creativity

Possess excellent communicate and management skills

Decisive and critical thinker with strong leadership skills

Well-groomed and presentable

Able to work under pressure

Had experience in handling seafood like lobster and snow crab in chinese style cooking will be a plus

Able to work weekends & PH

Able to work split shifts

Possess a cheerful disposition and willingness

Please call/whatsapp me at 98209696 (Candy Tan)

Kylice Recruitment|EA License No.: 19C9585|Reg No: R21103133|[email protected]

SCOPE

Reporting to the General Managert, the Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

OVERALL OBJECTIVES

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Develop and maintain menus and recipes for each restaurant, while determining product prices, ensuring accurate costing of all dishes and maintaining good gross margins.
• Maintain comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and ensure that appropriate adjustments to kitchen operations are made accordingly.
• Ensure that all rules & regulations are strictly established and adhered within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Ensure that all costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
• Create a conducive environment and ensure that innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
• Support and implement Human Resources & Talent Development initiatives.
• Assist in preparing/consolidating the yearly budget for the department.
• Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.
• Review and update all departmental operations manuals annually.
• Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
• Collaborate on the preparation of a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
• Ensure that all managers plan and implement effective training programmes in the appointed outlets.

QUALIFICATION

• Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Experience in Banquet (preferred)
• Fluent in spoken and written English
• Possesses great leadership and motivational skills

Company Industry:Japanese Chef

Working days:11AM-3PM, 6PM-11PM, 6Days

Rest Day:Rotate Days off

Location:Chinatown

Responsibilities:

• Developing and executing innovative dishes
• Ensuring food quality and consistency
• Adhering to food safety and sanitation standards

Requirements:

• Strong culinary skills and a creative flair
• Passion for food and a commitment to quality
• Ability to work under pressure and meet deadlines

• Assist in preparation of daily items for our menus and ensure that items prepared is of high quality and in accordance to the restaurant’s standards.
• Maintaining a clean working environment and ensure safety when operating kitchen & counter equipment
• Monitoring stock level through regular stock checks and make sure stock is properly stored.
• Assist in monthly inventory checks.
• Covering all the section in the kitchen & counter time to time in order to coordinate smooth daily operations.

Requirements:

• Highly motivated, quick learning individual with excellent interpersonal skills
• Passion for food with a creative flair and is result orientated. Able to work on weekends and Public Holidays.
• Good organizational and planning abilities.
• 6 days work week

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

· Supervise all cooking 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

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

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

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· 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

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· 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

Responsibilities:

• Controlling and directing the food preparation process and any other activities.
• Constructing menus with new or existing culinary creations ensuring the variety and quality of servings.
• Helping in the preparation of food.
• Producing high quality plates both design and taste wise.
• Ensuring that the kitchen operates in a timely way that meets our quality standards.
• Approving and “polishing” dishes before they reach the customer.

Specific Details:

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

Requirements:

• Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Available to work shifts during weekends and holidays.

As Chef De Partie (Pastry), you’ll organize kitchen operations whilst supervising junior team members. You will also be preparing our delicious pastries- helping to create memorable experiences for guests whenever they hold their events in our hotel.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Works with superior in the preparation and management of the department’s budget and is aware of financial targets
• Recycles where-ever possible and enforces cost saving measures to staff
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Prepare and design new pastries and cakes
• Communicates politely and display courtesy to guests and internal customers

What we need from you

• GCE O level qualification
• At least 2 years of experience working in the kitchen
• Prior knowledge to food safety

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef - Bakery Kitchen is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and in accordance with the hotel’s standards.

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya andThe Public Izakaya 2, is looking for committed and talented Senior Sous Chef with the following capabilities to join our growing team:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
• Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
• Monitors and undertakes to maintain costs within guidelines.
• Assist to train and guide junior chefs.
• At least 8 years experience
• Has a broad spectrum of culinary techniques
• Able to track and deliver the latest dining trends and menus.

We offer

• Opportunity for overseas travel

• Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to [email protected] or [email protected]

Thank you for your interest in our company, and we will reach out to you if your application is found suitable

Job Description & Requirements

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.
-Monitors and undertakes to maintain costs within guidelines.
-Assist to train and guide junior chefs.
-Has broad spectrum of basic Japanese culinary techniques
-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to [email protected], and we will reach out to you if your application is found suitable.

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

1.Job Purpose

The Chef De Partie is responsible for preparing all food products in relevant sections and making them ready for in-house service.

2.Principal Accountabilities

2.1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards

2.2 Completes assigned prep work and beautification duties in an efficient time frame

2.3 Moves prepared food out of the prep area continuously

2.4 Works together in a team-oriented environment to produce foods in a timely and orderly manner

2.5 Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations

2.6 Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas

2.7 Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized

2.8 Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations

2.9 Collaborates with Sous Chef to create new ideas for their sections

2.10 Constantly develop skills and knowledge

Performs other duties pertinent to this job as assigned.

3.Communication & Working Relationships

3.1 Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4.Knowledge, Skills, and Experience

4.1 Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

4.4 Maintains all international standards of health guidelines for food preparation and safety

4.5 Passes all required job-related tests

4.6 Ability to perform manual labor

5.Physical Requirements of the job

5.1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises

5.2 Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day

5.3 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions