Responsibilities:

l 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

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

• Create new and exciting desserts to renew our menus and engage the interest of customers 
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting 
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget 
• Order new supplies, ingredients, and equipment for the pastry section, when needed, and within budget. 
• Ensure their section of the kitchen adheres to safety and health regulations. 
• Check quality of material and condition of equipment and devices used for cooking 
• Guide and motivate pastry assistants and bakers to work more efficiently 
• Identify staffing needs and help recruit and train personnel 
• Maintain a lean and orderly cooking station and adhere to health and safety standards

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

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

Your Role

• 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
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen process

Only shortlisted candidate will be notified via email for an interview invitation

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.

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.

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, 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.

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:

• Set up workstation with all the needed ingredients and cooking equipment
• Ensure great presentation by dressing dishing before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place order when there are shortages
• 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/playbook

https://instagram.com/tlbg.openarms

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

Responsibilities

• Assist Head Chef with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Be responsible for the quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Be responsible for the proper usage of food and minimise food waste.
• Innovate and create new products.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• Training and supervising kitchen team while controlling food costs and coordinate the food service operation.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 years relevant supervisory experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must possess leadership capabilities and is able to train and groom subordinates.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Must possess excellent technical pastry and baking skills.
• Must be well versed in multiple types of pastries and desserts.

Please send complete resume including:

• Personal details and contact information
• All relevant and past work experience with references.
• Last drawn salary and expected salary.
• Date of availability.
• Only shortlisted candidates will be notified.
• A scheduled trial in our kitchen will be required for selected candidates.
• Please email [email protected] or WhatsApp us at 98740664.

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.

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, 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.

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 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 for an interview.

- Preparing and cooking dishes according to the head chef's specifications ensuring quality and consistency

- Supervising junior kitchen staff, and maintaining a clean and organized workspace.

- Role is essential in contributing to the smooth functioning of the kitchen and delivering high-quality cuisine to customers

- Also should have few years of experience in culinary roles, demonstrating proficiency in their assigned station and a solid understanding of kitchen operations.

- Strong culinary skills, attention to detail, and the ability to work well under pressure

- Previous experience in supervisory or leadership roles within a kitchen environment is also advantageous

Job Descriptions

• Prepare and cook diverse Asian and Western dishes in line with the restaurant's standards.
• Innovate and contribute to the menu, ensuring a variety of appealing culinary options.
• Manage kitchen operations, supervise staff, and maintain high-quality, timely service.
• Enforce food safety regulations and uphold kitchen hygiene standards.
• Control inventory, order supplies, and minimize waste for cost efficiency.
• Collaborate on special events and promotions with the management team.
• Keep updated on industry trends and culinary techniques.
• Maintain a clean and organized kitchen workspace.

Job Requirements

• Minimum 2 years of experience in Asian and Western cuisine.
• Proficiency in creating authentic and innovative dishes.
• Strong understanding of food safety and hygiene.
• Leadership and communication skills for effective team management.
• Passion for culinary arts and commitment to quality.
• Knowledge of inventory management and cost control practices.

Working hours

• 6 days a week
• 5 pm - 11 pm

- Leading the kitchen team to deliver exceptional dining experiences.

- Primary responsibilities include menu creation, recipe development, food preparation, and ensuring consistent quality and presentation of dishes.

- oversee kitchen operations, including inventory management, staff training, and adherence to food safety standards.

- Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a leadership role.

- Proven track record of culinary excellence and creativity.

- Strong leadership and team management skills.

- Knowledge of food safety regulations and kitchen best practices.

We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure the kitchen is secure, clean and safe before going off shift.
• 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.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

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

1. Trains, develops and motivatand culinary staff to meet and exceed established food preparation standards on a consistent basis.
2. Teaches preparation according to well defined recipes anad follows up and discusses ways of constantly improving the cuisine at the restuarant.
3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8. Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
9. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
10. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
11. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
12. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
13. Determines how food should be presented, and create decorative food displays.
14. Recognizes superior quality products, presentations and flavour.
15. Ensures compliance with food handling and sanitation standards.
16. Follows proper handling and right temperature of all food products.
17. Ensures all equipment in the kitchen is properly maintained and in working order
18. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
19. Ensure proper grooming and hygiene standards for all kitchen staffs.
20. Ensures all kitchen employees maintain required food handling and sanitation certifications.
21. Ensure proper purchasing, receiving and food storage standards in the kitchen.
22. Interacts with guests to obtain feedback on food quality, presentation and service levels.
23. Actively responds to and handles guest problems and complaints.
24. Maintain Quality levels of receiving, storage, production and presentation of food.
25. Ensure sufficient staffing levels are scheduled to accommodate business demands.
26. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
27. Discuss daily food cost reports with key kitchen and F&B team members.
28. Review weekly and monthly schedules to meet forecast and budget.
29. Frequently review finished products for quality and presentation before the orders are send to guest.
30. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.anning and directing the food preparation of the kitchen.

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• 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.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

• Working Days: 6 working days (Follow roaster schedule)
• Working Hours: 6.30AM - 2.30PM
• Working Location: Bugis
• Salary Range: $2800 - $3000

Responsibilities:

• In charge of Breakfast & Lunch session
• Food preparation
• Measure and assemble ingredients for menu items
• Maintain accurate food inventories
• Properly store food items at appropriate temperatures
• Rotate stock items as per established procedures
• Restock kitchen for subsequent shifts
• Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift

Requirement:

• Minimum 2 years in Chinese cuisine
• Preferred have hotel working experience
• Strong team collaboration and communications skills.
• Felxibility to work evenings, weekends, and holidays as required.

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Cuisine dishes,

• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,

• Maintaining/raising the food’s profit margins for the restaurant,

• Meeting health and safety standards,

• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,

• Hands-on experience with various kitchen equipment,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Familiarity with sanitation regulations.

Only candidates who meet the requirements will be notified for interviews

WHAT’S THE JOB?

Responsible for supporting the Sous Chef / Executive Chef in managing the daily productions, preparation, presentation and stock ordering of Western banqueting operations for weddings / catering events that is related to Western cuisine, monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved

YOUR DAY-TO-DAY

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Take responsibility for the quality & presentation of Chinese banquet & weddings events
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
• Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
• Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
• Ensure new colleagues/ trainees are properly trained, provide guidance and support when needed
• Liaise daily with banquet managers to keep effective communications regarding guests’ feedbacks and improve on it
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 5 years’ related experience as a chef including in 1 year in supervisory in banquet and catering operation kitchen – specialised in local malay cuisine with knowledge on western food in international hotels in high volume kitchen
• Oral and written fluency in English
• Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
• Commitment to work rotating shifts, weekends and public holidays
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Motivator and confident in problem handling
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company
• Look smart – wear your uniform with pride

Job Responsibilities

• Prepare Food
• Wash Untensil
• Keep Kitchen Clean
• Any Ad-Hoc Duties that may be assigned by the Manager

Job Requirements

• Able to speak English or Chinese
• Able to work Independently and Team Worker
• Possess Initiative and Good Working Attitude

Other Information

• Location: Bugis
• Full Time, Part Time, Intern Available
• Candidate with more experience will be hire under Senior Chef

Please kindly email your resume to [email protected]

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,

• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,

• Maintaining/raising the food’s profit margins for the restaurant,

• Hiring and firing employees,

• Meeting health and safety standards,

• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,

• Hands-on experience with various kitchen equipment,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Familiarity with sanitation regulations.

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,

• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,

• Maintaining/raising the food’s profit margins for the restaurant,

• Hiring and firing employees,

• Meeting health and safety standards,

• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,

• Hands-on experience with various kitchen equipment,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Familiarity with sanitation regulations.

Responsibilities:

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

• Study each recipe and gather all necessary ingredients,

• Cook food in a timely manner,

• Delegate tasks to kitchen staff,

• Inform wait staff about daily specials,

• Ensure appealing plate presentation,

• Supervise Cooks and assist as needed,

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

• Monitor food stock and place orders,

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

• Experiment with recipes and suggest new ingredients,

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

• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,

• Hands-on experience with various kitchen equipment,

• Advanced knowledge of culinary, baking and pastry techniques,

• Leadership skills,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Up-to-date knowledge of cooking techniques and recipes,

• Familiarity with sanitation regulations,

• Must be hands on for operations,

• Culinary school diploma preferred.

Responsibilities:

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

• Study each recipe and gather all necessary ingredients,

• Cook food in a timely manner,

• Delegate tasks to kitchen staff,

• Inform wait staff about daily specials,

• Ensure appealing plate presentation,

• Supervise Cooks and assist as needed,

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

• Monitor food stock and place orders,

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

• Experiment with recipes and suggest new ingredients,

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

• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,

• Hands-on experience with various kitchen equipment,

• Advanced knowledge of culinary, baking and pastry techniques,

• Leadership skills,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Up-to-date knowledge of cooking techniques and recipes,

• Familiarity with sanitation regulations,

• Must be hands on for operations,

• Culinary school diploma preferred.

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,

• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,

• Maintaining/raising the food’s profit margins for the restaurant,

• Hiring and firing employees,

• Meeting health and safety standards,

• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,

• Hands-on experience with various kitchen equipment,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Familiarity with sanitation regulations.

Responsibilities:

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

• Study each recipe and gather all necessary ingredients,

• Cook food in a timely manner,

• Delegate tasks to kitchen staff,

• Inform wait staff about daily specials,

• Ensure appealing plate presentation,

• Supervise Cooks and assist as needed,

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

• Monitor food stock and place orders,

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

• Experiment with recipes and suggest new ingredients,

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

• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,

• Hands-on experience with various kitchen equipment,

• Advanced knowledge of culinary, baking and pastry techniques,

• Leadership skills,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Up-to-date knowledge of cooking techniques and recipes,

• Familiarity with sanitation regulations,

• Must be hands on for operations,

• Culinary school diploma preferred.

Roles & Responsibilities

- Set up kitchen daily

- Prepare the food for hot pot and ensure smooth operation

- Cut various meats and vegetables as per established specification

- Track inventory stock in kitchen and conduct daily order

- Assist head chef fry hot pot soup base

Job Requirements

At least 3+ years’ experience in hot pot

Good experience in hot pot kitchen operation

Good skill in meat slice and garnish

Knowledge of good hygiene practices.

Willing to work long hours and OT when required

Understand hot pot spices well

Can speak Chinese well