The Role

Sous Chef is the second in command in our Kitchen. He/She will assist the Head Chef in ensuring the smooth and efficient operations of the Kitchen Department in accordance with Head Chef’s specification, guidelines and standard.

He/She works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Sous Chef also mentor, supervise, motivate, develop the Kitchen Team.

The Responsibilities

Kitchen Operations

• Lead and direct the Kitchen operation in the absence of Head Chef.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Ensure that all food prepared and served is consistent according to the standard set by the Head Chef.
• Supervises, control all food preparation and presentation to ensure quality and standards.
• Manage the consistency of quality and quantity of food service.
• Manage food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Assist the Head Chef with menu creation, menu planning, daily specials and food promotions.
• Coordinate with F&B Department on daily activities, functions and special orders.
• Respond to guests’ inquiries, concerns and feedback.

Hygiene Standard

• Oversees all equipment and utensils are clean and in working condition at all times.
• Ensure that the Kitchen is always in a safe working condition.
• Comply with and adhere to sanitation regulation, food safety and hygiene standard.

Inventory

• Oversees and organises kitchen stock and ingredients and ensure the accuracy of inventory.
• Keep cooking stations stocked, especially before and during prime operation hours.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Coordinate with Procurement team on supply ordering.

Control cost

• Estimates food consumption and prepares requisitions, indicating type and quantity of food items.
• Maintaining adequate inventory of food.
• Utilizing food surpluses and portion control.

People Management

• Mentor, coach and provide guidance to junior Kitchen staff including, but not limited, to line cooking, food preparation and dish plating.
• Assist Head Chef in hiring and training new Kitchen employees to Kitchen standards.
• Assist Head Chef in planning and conducting staff training.
• Assist Head Chef in preparing duty roster and annual leave plan for Kitchen personnel.

· Carry out any other duties and responsibilities that may be assigned from time to time by the Head Chef.

The Requirements

• Minimum Diploma in Culinary Arts.
• Minimum 8 years of relevant working experience in hospitality sector is preferred.
• Extensive food and beverage knowledge.
• Familiar with industry best practices.
• Proficiency in Microsoft Office in Excel and Word.
• Work on weekends and public holidays.

Introduction:

Nestled in the charming neighborhood of Joo Chiat, our pre-opening tapas Spanish restaurant is set to bring the vibrant flavors and rich culinary traditions of Spain to the heart of Singapore. Alongside a curated selection of drinks, our menu will feature a variety of Spanish cuisines designed to delight and inspire

We are seeking an experienced and passionate Head Chef to lead our kitchen operations. The ideal candidate will excel in menu planning, financial management, effective cost and budgeting to ensure the restaurant profitability and sustainability.

Key Responsibilities:

• Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling
• Develop and execute authentic Spanish-inspired menus that reflects the ethos of the culinary concept
• Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
• Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff
• Analyze and provide strategic business insights on food, labor, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance
• Maintain the highest standards of sanitation and food safety standards in compliance with local regulations

Qualifications:

• A valid Food Hygiene Certificate (Level 1)
• Minimally 3 years of relevant culinary experience and proven track record of managing mid/large-scale casual culinary operations, preferably with Italian cuisine expertise
• Good understanding of culinary financials, including cost control, budgeting and inventory management
• Strong leadership and communication skills with the ability to manage team members, as well as key business stakeholders
• Passion for delivering exceptional dining experiences and dedication to guest satisfaction

Perks:

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Health and Medical Insurance coverage

Individuals who may not fully meet the specified qualifications are still encouraged to apply and may be considered for positions aligned with their skills and experience.

The Sous Chef identifies priorities for each outlet and shift focusing on quality, cleanliness, sanitation, and running a smooth operation. The Sous Chef builds sales and profits, delivering on promises to our team, customers, suppliers, and to the community as well. The Sous Chef manages costs, team, and maintains accountability for achieving success in these areas.

Essential Functions:

Collaborates with the executive chef to direct food preparation.

Helps design the food and drink menu.

Oversees and supervises the kitchen staff.

Assists with menu planning, inventory, and supply management.

Keeps outlets clean and complies with food safety standards.

Monitors and maintains kitchen tools and equipment.

Overall improves kitchen performances.

Train team members by observing, providing feedback, communicating expectations, and following up to increase their performance.

Works all outlets in the Back of House to assist team during peak times and to maintain service and quality standards.

Communicate daily toolbox meeting, shift priorities, and daily productions to all team to ensure they are prepared and set up for success.

Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained.

Set up the kitchen with tools, and materials to ensure the team has the tools needed to prepare food.

Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.

Inspect, count, and perform inventory levels of walk-ins, freezers, prep areas, coolers, and dry storage.

Monitor and evaluate products and services provided by suppliers/ vendors to ensure quality standards.

Assume Chef’s duties in the absence of the Executive Chef.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Responsibilities:

- Mise en place for baking.

- Production of pastry and desserts.

- Advice Front of House on food allergies and intolerances.

- Be familiar with ingredients used, and seasonality of ingredients.

- Ensure sufficient inventory and proper storage of ingredients and packaging.

- Maintain cleanliness of work area and kitchen.

- Complete any ad hoc tasks assigned.

Prerequisites:

- Have at least 2 years experience in French pastry production.

- A self starter who takes pride in your work.

- Able to work independently.

- Be observant and pay attention to details.

- Have excellent personal hygiene.

- Good team player.

- Keen on learning new skills and tasks.

Location: Tiong Bahru

Staff meals and uniform provided.

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.

· 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

Work Location: Tras Link

Working Week: Tuesday to Sunday (One day rest per week)

Working Hours: 12 hours per day (with a one-hour lunch break)

Monthly Salary: S$8,800 to S$9,800

Job Responsibilities:

1. Able to produce more than 200 portions daily and master the whole kitchen yourself - manage all kitchen and food operations, preparation, and cooking.
2. Take care of creating social media content for pictures and texts, and have a track record of building a social media Instagram page with 3000+ followers.
3. Responsible for managing the company's finances to ensure all the payments internally and externally are accurate and on time.
4. Comply with local country food hygiene standards and all health and safety protocols.
5. Follow up on the Company’s health and create short-term and long-term plans for the restaurant.

Job Requirements:

1. Six years’ experience as a crepe master and restaurant manager specializing in making authentic galettes and crepes from Bretagne, France.
2. Possession of a master of product development is an advantage.
3. Must have a certificate as a crepe master to know how to prepare the right ingredients and dough traditionally.
4. Have six years’ plus as a head chef and possess restaurant management experience on several premises.
5. Experience in successfully launching new businesses.
6. Fluent in English, French, and Swedish, as you must communicate with internal (shareholders in French and Swedish) and external stakeholders, including French suppliers and clients.

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday

About the company:

A modern, fast-casual, convenient, take-out only kiosk concept offering tasty, nutritional, value-for-money, customizable fry-to-order wok dishes. As a halal-certified concept, the company is able to cater to customers from across all walks of life.

What we are looking for:

Enthusiastic and passionate F&B personnel who are keen to grow with the company brand.

What the company offer:

- Paid sick leave, medical benefits and working meals are provided.

- Air-conditioned environment.

- Career advancement opportunities.

Looking for Full-timers for 5 days a week

- 11.00am to 10.00pm (1.5 hours break inclusive) Or 11.30am to 10.30pm (1.5 hours break inclusive). Able to earn more if OT.

Job Description:

-Cooking and Preparing Food.

- Basic valid food hygiene certificate is compulsory

- Able to start work immediately would be an advantage

- Maintain, keep the kitchen area clean and ensure proper housekeeping of outlet

- Able to work on weekend

Work Location: Island-wide locations meaning the company will try to arrange a working location within reasonable travelling distance from your home.

SKL Recruitment Services

EA Lic No.: 18C2214

Name: Lee Kai Siang

Reg No.: R1655126

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:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Overseeing all kitchen operations.
• Enforcing safety and sanitation standards in the kitchen.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on weekend and public holiday

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 food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Key Responsibilities:

• Assist the Chef with administrative tasks, including ingredient procurement and invoicing.
• Prepare ingredients and dishes with a focus on quality and presentation.
• Provide guidance, training, and mentorship to kitchen staff to ensure proper performance.
• Collaborate with the Chef in developing new and innovative dishes.
• Ensure compliance with hygiene and safety standards in all work areas, including reach-in and walk-in refrigerators.

Qualifications:

• Minimum of 3 years of kitchen experience, specializing in Western and/or French cuisine.
• Strong knowledge of food handling, preparation, and cooking techniques for specific stations.
• Proven ability to maintain consistent quality and presentation of all dishes.
• Excellent understanding of food hygiene regulations and company quality standards.
• Ability to keep work areas clean, organized, and compliant with safety protocols.

This role is perfect for a culinary professional with a passion for innovation and a commitment to excellence in every dish!

EA License No: 16C8004 | EA Personnel No: R22105656 | EA Personnel Name: Raxle Ng

Job Summary:

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

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

standards. This role requires exceptional culinary expertise, leadership

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

Key Responsibilities:

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

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

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

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

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

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

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

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

Job Responsbilities and duties:

1. Customer Service: Greeting customers, taking orders, and answering questions about menu items.
2. Food and Beverage Preparation: Making coffee, tea, and other beverages according to customer preferences. Preparing simple food items such as sandwiches, salads, and pastries.
3. Cash Handling: Operating the cash register, handling payments, and providing change to customers.
4. Cleaning and Sanitizing: Maintaining cleanliness and hygiene standards in the café by regularly cleaning surfaces, equipment, and dining areas.
5. Stocking and Inventory Management: Checking inventory levels of food, beverages, and supplies. Replenishing stock as needed and notifying management of low inventory.
6. Assisting with Food Service: Serving food and beverages to customers, either at the counter or at tables.
7. Handling Customer Inquiries and Complaints: Addressing customer concerns and resolving issues in a professional and courteous manner.
8. Team Collaboration: Working closely with other café staff members to ensure smooth operations and a positive customer experience.
9. Following Health and Safety Regulations: Adhering to health and safety guidelines, including proper food handling procedures and maintaining a safe work environment.
10. Maintaining Equipment: Cleaning and maintaining coffee machines, espresso makers, and other equipment to ensure they are in good working condition.
11. Reporting to Director

Job Responsibilities
Personnel Management
• Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
• Adapt yourself to business needs and be willing to work any day of the week and any shift.
• Remain focus and complete one task before switching to the next one.
• Follow work list assigned by Chef de Partie, completed within acceptable time frame.
• Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.
• Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.
• Able to demonstrate a positive attitude and take pride in one's work. This must be reflected in the product produced for our guests to consume.
• Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

Kitchen / Food
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying First in First out! kitchen best practice.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Job Requirements
Education & Certification
• Degree / Diploma and Certification in Culinary Arts or Patisserie or Bakery

Experience
• 1-3 years of experiences as a culinary arts, pastry or bakery profession.

Competencies
• Able to identify different kind and categories of raw materials.
• Can differentiate the various type of cuisines.
• Basic cooking and sanitary knowledge
• Monitoring of basic cooking preparation techniques and utilization of knives.
• Have a well-groomed, professional appearance.
• Willing and able to work shift work.

JOB DESCRIPTION CHEF

Able to prepare the South Indian cuisine and North Indian cuisine

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

Able to cook South Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Conduct administrative and human resource management functions with supervised staff.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.

Join Our Team and Enjoy Fantastic Benefits!