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 with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 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

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head 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 head 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.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Bhai Biriyani is seeking for a passionate, skilled Chef to create delicious South Indian and North Indian meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious, cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest standards of quality.

To ensure success in your role as Chef, you should be an excellent leader with great organizational and impeccable time management skills. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Culinary experience and past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative and unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for the re-supply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.

Responsible for food preparation and cooking to standard operating procedures;

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

• To prepare intermediate mise en place at the assigned station
• Be aware of the importance of quality of food served in our hotel; hence make every effort to prepare the best product possible.
• Ensure all kitchen utensils are available, cleaned and stored after use at all times; and ensure that the kitchen is cleaned before the end of shift.
• Be knowledgeable about the menu, ingredients, methods of cooking and time to prepare each item.
• Ensure that the set ups are always ready so as to give quick, efficient and quality service.
• Follow instructions meticulously and is at all times cooperative and willing to learn more; be completely familiar with assigned station; and be prepared to assist at another station or outlet.
• Record all dishes (which are new to him) in his recipe book for future and training purposes, and attend every training session he is assigned to.
• Working hours : 4am to 1.30pm (transport provided)

Description

Surrey Hills Grocer aims to be the most authentic Australian destination grocer cafe by bringing you honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer you a taste of warm Australian hospitality.

URL: http://surreyhillsgrocer.sg

Job Description

We are looking for motivated individuals to join our kitchen:

• Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions
• Prepare and cook food in all areas of the kitchen as and when directed
• Able to deliver food items on time with consistent standard & presentations
• Coordinate food production, stock and quality
• Ensure station is organized so that meals go out on time and the work area remains clean and orderly
• Constantly check the quality of food prepared with regards to taste and temperature according to the company standard
• Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage
• Oversee the cleanliness of kitchen, the equipment, work stations and environment.

Requirement

• At least 1-2 year experience
• Prefer to Have Food Hygiene Cert
• Commitment to work rotating shifts, weekends, and public holidays.
• Motivated team player, good communication skills.

What you can expect to gain from the job:

An opportunity to work in a unique F&B concept involving both a grocer and a café.

Staff Meals and Discount across all outlets.

Only Singaporeans / PR / LTVP+ may apply.

Interested applicants pls WhatsApp 83321427.

. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Minimum 3 years working experience in Udupi vegetarian Cuisine

Ø Prepare and cook South Indian Udupi-style foods of all types, 1

Ø Monitoring the quality of dishes at all stages of preparation

Ø Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Ø Supervise and coordinate activities of cooks and workers engaged in food preparation.

Ø Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

Ø Check the quality of raw and cooked food products to ensure that standards are met.

Ø Check the quantity and quality of received products.

Ø Demonstrate new cooking techniques and equipment to staff.

Ø Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Ø Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Ø Train and instruct cooks and workers in proper food preparation procedures.

Ø Wash, peel, cut, and seed vegetables.

Ø Weigh, measure, and mix ingredients, season and cook food according to recipes or personal judgment.

Ø To Maintain the Quality and Hygiene of the food and also the Kitchen area.

Ø Must have a minimum 3 years of working experience in Udupi Karnataka Style South Indian Restaurant.

Ø Able to prioritise orders and know how to run a functioning kitchen

Ø Capable of handling Kitchen staff.

Ø Should have good knowledge of Udupi Karnataka South Indian Food recipes, ingredients.

We are looking for a Cook with speciality and experience in South Indian Veg/Non-Veg curry, flour and chutney based frozen and semi-cooked food production. The individual should be well versed in making Vadai, dosa,Idly various types of Chutneys and Curries.

Responsibilites

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

Requirements and skills

• Proven work experience as a Chef or Cook
• Minimum Diploma or Degree Qualification required
• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks and stand in Skills.
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

Ensuring that all food is of excellent quality and served in a timely manner.

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

Overseeing all kitchen operations.

Coordinating kitchen staff, and assisting them as required.

Training staff to prepare and cook all the menu items.

Taking stock of ingredients and equipment, and placing orders to replenish stock.

Enforcing safety and sanitation standards in the kitchen.

Creating new recipes to keep the menu fresh.

Keeping up to date with industry trends.

Receiving feedback and making improvements where necessary.

Chef Requirements:

Culinary school degree/diploma.

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

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.

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Chef de Partie Responsibilities:

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.

Stocktaking and ordering supplies for your station.

Improving your food preparation methods based on feedback.

Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

High school diploma or equivalent.

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.

Job Description & Requirements

· To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.

· Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.

· To ensure that all the dishes are freshly prepared and the food standards are met.

· Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

· Plan and arrange ingredients for next day preparation and orders.

· Need to understand the customer requirements, as per order.

· To Introduce new dishes and menus.

· Should monitor and maintain stock levels and inventory.

· Need to monitor stock rotation procedures are followed as per inventory.

· Experience in all North Indian cuisines.

· Monitoring portions and waste control.

· To provide quality of food

· A deep understanding of authentic North Indian food preparation.

· Capacity to work under pressure during the extremely busy period.

· Flexible to work in any shifts, especially in split shifts.

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

• Create Vietnam cuisine dishes using traditional recipes and techniques.
• Plan and develop menus, taking into account seasonal and local ingredients.
• Ensure all dishes are prepared and cooked to a high standard, following food safety and hygiene regulations.
• Manage and train kitchen staff, including delegating tasks and ensuring they work efficiently and effectively.
• Order and maintain inventory of kitchen supplies and equipment, ensuring they are in good condition and meet safety standards.
• Collaborate with restaurant management to set and achieve sales goals, as well as maintain customer satisfaction.
• Stay up-to-date with current culinary trends and techniques, and incorporate them into menu development as appropriate.
• Attend industry events and participate in culinary competitions as a representative of the restaurant.

Yuki Tran

R1876631

· Proven experience as cook with minimum 7 years of experience

· High school Education; Diploma from a culinary school will be an advantage

· Able to work on weekends and public holidays

· Able to work on rotating shifts

· Able to work on early mornings and late nights whenever required

· Able to prepare new menu based on changing customers needs

· Must maintain a clean and tidy kitchen

· Must monitor supplies and re-order stocks as needed

· Must resolve problems with customers orders efficiently

· Must ensure that food health and safety regulations are followed

· Must assist other cooks to complete the food orders in a timely manner

· Must have have very good communication skills

· Must be able to cook the following vegetarian dishes:

• High quality South and North Indian vegetarian Thali
• Vegetable Pulav and Briyani
• Idli, Dosa varieties
• Appam
• Vadai
• Masala vadai
• Samosa, Bajji, Masala Bonda
• Puri, Battura
• Naan, Chat items
• Chettinad special vegetarian dishes
• Gobi 65, Gobi Manchurian
• Palak Paneer, Paneer butter masala
• Laddu, Jangiri, Jilebi, Badhusha, Halwa varieties,Gulab Jamun,rasmalai

-Menu Development

-Kitchen Management

-Quality Control

-Collaboration & Communication

-Food Preparation and Cooking

-Team Leadership and Management:

-Lead and train kitchen staff, including cooks, prep staff, and dishwashers.

-Assign tasks, manage schedules, and oversee the kitchen workflow to ensure efficiency and productivity.

-Foster a positive work environment with an emphasis on teamwork and high standards of hygiene and safety.

Job Descriptions

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

Job Requirement

• No experience is ok

Benefits

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

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

Working hours

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

Job Description & Requirements

An executive chef is in charge of managing every aspect of a restaurant or other culinary establishment's kitchen. This includes creating menus, preparing meals, supervising employees, and ensuring that patrons have excellent dining experiences.

Key Responsibilities:

1. Develop and create menus that align with the restaurant's concept, target audience, and budget.

2. Stay abreast of culinary trends and incorporate innovative dishes to keep the menu fresh and appealing.

3. Direct and supervise the preparation and cooking of meals, ensuring consistency and high standards.

4. Monitor portion control, presentation, and taste to meet customer expectations.

5. Coordinate and oversee all kitchen activities, including the work of sous chefs, line cooks, and other kitchen staff.

6. Implement and maintain hygiene and safety standards in the kitchen.

7. Train kitchen staff.

8. Provide guidance, feedback, and performance evaluations to kitchen personnel.

9. Foster a positive and collaborative work environment.

10. Manage inventory levels and control costs by minimizing waste and optimizing ingredient usage.

11. Collaborate with suppliers to ensure the availability of high-quality ingredients.

12. Develop and manage the kitchen budget, ensuring cost-effective operations.

13. Monitor expenses related to food and kitchen supplies.

14. Ensure consistency in the quality of dishes through regular taste testing and inspections.

15. Address customer feedback and make necessary adjustments to enhance the dining experience.

16. Work closely with front-of-house staff, such as servers and managers, to ensure smooth overall restaurant operations.

17. Collaborate with marketing teams for promotional events and special menus.

Qualifications:

- Culinary degree or equivalent experience.

- Proven experience as an executive chef or in a similar leadership role.

- In-depth knowledge of culinary techniques, food trends, and food safety standards.

- Strong leadership and communication skills.

Chef

Occupation Chef

Job Description & Requirements

Looking for Chef with experience to work in town area.

Salary will be between $4,500 to $6,000

Chef with experience to prepare healthy food such as Salad, vegetarian, Wester or Asian food.

Have good customer skills to service & take food order from customers.

Above to communicate with English & Mandarin speaking customers.

Control and direct the food preparation process and any other relative activitiesConstruct menus with new or existing culinary creations ensuring the variety and quality of the servingsApprove and “polish” dishes before they reach the customerPlan orders of equipment or ingredients according to identified shortagesArrange for repairs when necessaryRemedy any problems or defectsBe fully in charge of hiring, managing and training kitchen staffOversee the work of subordinatesEstimate staff’s workload and compensationsMaintain records of payroll and attendanceComply with nutrition and sanitation regulations and safety standardsFoster a climate of cooperation and respect between co-oworkers

As Sous Chef, you will be:

1. Reporting to the Executive Chef

2. Helping in the preparation and design of all food and drinks menu.

3. Ensure that the kitchen operates in a timely way that meets our quality standards.

4. Filling in for the Executive Chef in planning and food preparation when necessary.

5. Manage and train kitchen staff, establish working schedule and assess staff performance.

6. Managing the kitchen inventory of equipment and their serviceability.

7. Ordering and stocking of suppliers in line with the restaurant’s requirements.

8. Complying and enforcing with all food safety and hygiene regulations at all times,

9. Maintain a positive and professional approach with co-workers and guest.

10. Enjoying a healthy work-life balance with a five-day workweek, including a permanent day off on Sundays, as part of our commitment to your wellbeing.

11. Becoming part of our family and growing your career with us.