· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

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.

Requirements:

• Diploma/Degree in Culinary or equivalent.
• Relevant experience working in a similar role.
• Ability to work well in a team.
• 5 days work

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

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

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

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

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

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

• Prepare and cook a variety of Chinese dishes according to the menu.
• Master the control of heat for different cooking techniques.
• Ensure food quality and presentation meet company standards.
• Maintain cleanliness and hygiene of the kitchen and cooking equipment.
• Manage ingredient preparation and ensure all supplies are fresh and of high quality.
• Monitor inventory and coordinate orders with suppliers.
• Comply with health and safety regulations, including HACCP and 5S standards.
• Assist in menu planning and development of new dishes.
• Train and supervise kitchen staff as needed.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No. 20C0270

Job Description & Requirements

• 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
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required
• Manage food costs and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Interview, vet, and select kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• Shift base work
• Willing to work Night Shift

Working Location: Tampines One

Working Hours: 6 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties
• Adhere to company’s standard operating procedures

• Preparing and cooking food to the highest standards in a timely manner.
• Overseeing and training Chef, Cook and Assistant Chef
• Ensuring that all food is cooked and presented to the required standard and specifications.
• Monitoring food wastage and implementing strategies to reduce waste.
• Contributing to the creation of new menu items and specials.
• Maintaining a clean and organized kitchen environment, ensuring that all health and safety standards are met.
• Ordering and managing the stock levels of the kitchen.
• Ensuring that all food is stored correctly, with proper labeling and rotation procedures.
• Assisting Junior Sous Chef, Sous Chef or Head Chef with any other tasks as required.

A Vietnamese cuisine bistro is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry.

The Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check.

He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 5 years of experience, with proven track record as a vietnamese chef, working in a competitve and fast paced environment.

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Roti Prata Master

· 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

· Culinary school preferred

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Co-Founder Opportunity: Pastry & Bread Chef

Company Overview:
We are launching an exciting new bakery that aims to redefine the art of pastry and bread making. Our mission is to create a unique culinary destination that delights customers with exceptional products and inspires a passion for artisanal baking. To bring this vision to life, we are seeking a talented and entrepreneurial-minded Pastry & Bread Chef to join us as a Co-Founder. This is a rare opportunity to play a key role in shaping the foundation and future of a bakery startup while showcasing your creativity and expertise.

Position Overview:
As a Pastry & Bread Chef Co-Founder, you will have the opportunity to lead the culinary direction of the bakery and craft its identity. Your role will involve overseeing recipe development, menu design, and production while collaborating with the founding team on business strategy, branding, and operations. You will be instrumental in building a bakery that stands out for its innovative offerings, quality, and exceptional customer experience.

Key Responsibilities:

1. Recipe Innovation: Create unique, high-quality recipes for pastries, breads, and baked goods that reflect the bakery’s vision and stand out in the market.
2. Menu Development: Design a diverse, enticing menu that caters to customer preferences and includes options for dietary needs.
3. Production Oversight: Manage day-to-day production, ensuring consistent quality, exceptional flavor, and presentation.
4. Ingredient Sourcing: Identify and procure premium ingredients, focusing on freshness, sustainability, and local sourcing.
5. Kitchen Management: Oversee all kitchen operations, including inventory, equipment maintenance, and staff training, to maintain efficiency and excellence.
6. Brand Building: Contribute to the bakery’s identity by crafting memorable products, sharing compelling stories, and delivering a unique customer experience.
7. Marketing Collaboration: Partner with the marketing team to create promotional campaigns, events, and content that build brand awareness and attract customers.
8. Customer Experience: Foster a welcoming atmosphere and ensure customer satisfaction through exceptional product quality and personalized service.

Skills & Qualifications:

• Culinary Expertise: Proven experience as a pastry or bread chef with a strong portfolio of innovative and high-quality creations.
• Education: Culinary degree or equivalent certification in pastry arts, baking, or related fields.
• Entrepreneurial Spirit: Passion for building and growing a business, with a creative and proactive mindset.
• Leadership: Strong ability to lead, inspire, and manage a team while fostering collaboration.
• Technical Knowledge: Familiarity with food safety regulations, cost control, and efficient kitchen operations.
• Business Acumen: Understanding of budgeting, marketing strategies, and customer-focused approaches.
• Adaptability: Flexibility to take on diverse responsibilities in a startup environment.
• Passion for Artisanal Baking: A deep love for crafting exceptional pastries and breads with innovation and care.

Benefits:

• Co-founder equity in the bakery, alongside a competitive salary.
• Creative freedom to develop and execute innovative pastry and bread concepts.
• The opportunity to shape the vision, culture, and future of a bakery startup.
• A dynamic and collaborative environment with a supportive team.
• Potential for professional growth and leadership as the company scales.

Join Us:
If you’re a visionary chef ready to combine your culinary talent with entrepreneurial ambition, this is your chance to build something extraordinary. Together, we will create a bakery that delights, inspires, and redefines the craft of baking.

Let’s shape the future of artisanal baking—one pastry and loaf at a time!

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

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

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

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

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

· Comprehensive health insurance plan

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

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

Operational Ownership

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

Administrative
Conducts Monthly Meetings To Discuss The Following

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

Financial Performance

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

People Management

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

Sustainability

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

General

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

JOB REQUIREMENTS

Education and Experience

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

OR

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

• Set up workstations with all needed ingredients and cooking equipment
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes 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 orders when there are shortages

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No. 20C0270

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Roti Prata Master

· 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

· Culinary school preferred

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

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

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

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

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

· Comprehensive health insurance plan

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

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

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

MINIMUM 2 YRS IN CHINESE CUISINE MALA XIANG GUO CUISINE. WORK INDEPENDENT. EXPERIENCE IN COOK THE MALA XIANG GUO PASTE. ABLE TO HANDLE HUGE AMOUNT OF ORDER . TO DEAL WITH SUPPLIER. TO ARRANGE JOB SCHEDULE FOR WORKERS. TO CONTROL COST AND GOODS. TO REPORT TO MANAGEMENT. TO SET AND DESIGN MENU QUATERLY .

Job Details

1. Takes care of daily food preparation and duties assigned by management.
2. Keep up to date with new products, recipes, and preparation methods.
3. Ensure high standards and consistent quality of product.
4. Comply with conditions of food hygiene policy.
5. Maintain cleanliness and organization in all work areas.

Qualifications

1. Knowledge of menu composition, recipes, methods of production and presentation standards.
2. Knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in following kitchen brigade chain of command.
4. Comfort with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

* Proficiency in various cooking techniques, ingredient combinations, and staying updated with culinary trends.

* Creating innovative and appealing menus that reflect the restaurant's concept and seasonality.

* Efficiently managing kitchen inventory to reduce waste and control costs.

* Budgeting and managing food costs to ensure profitability.

* Ensuring compliance with health and safety regulations and maintaining high standards of cleanliness.

* Designing visually appealing dishes and staying creative with menu offerings.

* Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

1. Crafting and updating menus, ensuring they’re innovative, balanced, and cater to customer preferences.

2. Overseeing the kitchen operations, from food prep to presentation, and ensuring that all dishes meet high standards of quality.

3. Managing and training kitchen staff, fostering a collaborative environment, and delegating tasks efficiently.

4. Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.

5. Ensuring the kitchen adheres to health and safety regulations, maintaining cleanliness and proper food handling practices.

6. Managing the kitchen’s budget, including labor costs, food costs, and other expenses.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

responsibilites include:

• Crafting Thai dishes for menu addition/alteration.
• Ensuring high standards of food quality. (Interview with trial will be required)
• Preparation of ingredients and proper storage.
• Maintaining a clean working environment.
• Supervision of kitchen staff.
• Ensure smooth operation during rush hours.