Responsibilities:

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

Requirements:

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

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT)

DUTIES & RESPONSIBILITIES

CHEF DE PARTIE

· Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant.

· Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

· Coordinates daily tasks with Chefs.

· Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

· Ensure that the production, preparation and presentation of food are of the highest quality

· at all times.

· Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

· Full awareness of all menu items, their recipes, methods of production and presentation standards.

· Follows good preservation standards for the proper handling of all food products at the right temperature.

· Operate and maintain all department equipment and reporting of malfunctioning.

· Ensure effective communication between staff by maintaining a secure and friendly working environment.

· Establishing and maintaining effective inter-departmental working relationships.

· Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business

· Personally responsible for hygiene, safety and correct use of equipment and utensils.

· Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

· Checks periodically expiry dates and proper storage of food items in the section.

· Consults daily with chef on the daily requirements, functions and also about any last-minute events.

· Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

· Should be able to set an example to others for personal hygiene and cleanliness on and

off duty.

· Daily feedback collection and reporting of issues as they arise.

· Assess quality control and adhere to restaurant service standards.

· Possess food safety qualifications.

· Carry out any other duties as required by management.

Roles & Responsibilities

• Handle a wide range of raw fish and other ingredients.
• Ensures adherence to highest quality food preparation and hygiene standards.
• Excellent inter-personal skills,highly motivated individual.
• Excellent team player.
• Assist Head Chef in create Fine-Dining menu that highlights the authentic taste of Japanese cuisine.
• Assist Head Chef for supervision and training to the team members.
• Any duties assigned by Head Chef.

Requirements

• Proven experience working in upscale sushi restaurants.
• Certification from a culinary school is a plus.
• Able to maintain high standard of food quality.
• Strong knowledge of food sanitation regulations.
• Comfortable providing direction and supervision to kitchen staff.
• Good experience in fine dining Restaurant.
• Excellent communication skills. Proficiency in Japanese is an advantage.

For Ce Soir Restaurant (A Michelin Guide 2023 Restaurant)

Description
A contemporary Eurpean Cuisine Concept. Be in the fast-paced team to unleash your potential. We are hiring the passionate pastry assistants to be part of our team today

Job Description：
- Lead the preparation, production and presentation activities.
- Assist to manage kitchen and storage equipment repairs, maintenances and malfunctions.
- Record food spoilage and communicate to the team
- Prepare market list according to daily food orders.
- Ensure stock rotation to minimize wastages.
- Update production schedules, recipe cards, and plating guides.
- Adhere to sanitation, cleanliness, health and safety regulations.
- Ensure kitchen equipment and supplies are maintained clean and sanitized.
- Develop new menus and test new recipes.

Job Requirements:

- Diploma or degree in the related field

- Fine dinning experience is a plus

- Innovative in developing new pastry items

- Able to use microsoft office

Responsibilities:

• Expertise in Western & Japanese cuisine
• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or 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 required
• Possess good communication and interpersonal skills
• Ability to work independently
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• 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

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work on weekend and public holiday

Responsibility

· Responsible for food preparation and cooking to standard
operating procedures;

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

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

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

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

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

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

Requirements

· Prefer diploma in Culinary Studies, experience will be also be considered

· At least 2 to 4 years of work experience in Chinese
Cuisine;

· Ability to work flexible hours including nights and weekends.

· Strong team spirit and ability to work well in a fast-paced
environment.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

• Ensure that all food production meets/exceeds standards.
• Work effectively with all kitchen team to ensure a high level of service experience.
• Exercise cost control in minimizing wastages and spoilage of food products.
• To ensure knowledge of the product is maintained and communicated to all relevant personnel.
• To report any maintenance issues to Sous Chef immediately.
• Ensure strict adherence to food safety, sanitation and hygiene requirements and practices.
• Follows and adheres to Company policies, processes, and procedures accordingly.
• Adhoc duties/projects assigned by Head Chef.

Requirements:

• Minimum professional certificate in Culinary Arts.
• At least 2 years of relevant working experience.
• Able to lead and is a team player.
• Able to work in a fast-paced environment.
• Able to work on weekends and PH.

Interested applicants, please include the info as follow in your updated resume.

• Reason for leaving (all past & present employment)
• Last drawn salary
• Expected salary
• Availability/notice period
• A recent photo

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

Chef (Peranakan Cuisine)

Working Days & Hours: Discuss During Interview
Working Location: Somerset | Buona Vista
Salary Range: Nego (base on experience)

Job Responsibilities:

• Washing and Cutting of vegetables
• Cutting and marination of meat
• Cooking of food (stir fry, deep fry, steaming)
• Maintenance of all kitchen equipment
• Maintain kitchen hygiene & cleanliness
• Daily stock take and ordering
• Checking of invoices and goods upon arrival

Job Requirement:

• Relevant Experience

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

A restaurant located in the heart of Singapore. It is a sophisticated and stylish restaurant that provides a one-of-a-kind dining experience.

PURPOSE OF THE ROLE:

The purpose of the Chef de Partie role is to manage the respective section and ensure that dishes are prepared, cooked and served to the company standard and specification. The Chef De Partie may be required to deputise in the absence of the Chef in charge and will be required to supervise and guide junior chefs and kitchen porters.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Carry out section check when starting shift, checking production levels, stock levels, cleanliness and ensure that all ingredients are available and in sufficient quantities and of the right quality for the day’s production.

• Set up your section and organise it ready for service – ensure that everything required is ready to hand and that you are completely ready for a busy service.

• Monitor section stock levels throughout the shift and communicate regularly with Head Chef/Sous Chef and have good understanding of the kitchen screens to ensure a smooth efficient service.

• Carry out temperature checks and date checks on all food items – checking that labels are completed to the HACCP standard and use-by dates are adhered to.

• Prepare dishes to company specification for ingredients, preparation and presentation.

• Ensure that finished dishes are promptly sent to tables in the correct sequence according to QSR.

• Ensure that dry goods, refrigerated and frozen foodstuffs are kept at correct temperatures and that the company HACCP standards and processes are maintained.

• Carry out stock rotation throughout the shift – ensuring that all ingredients are fresh and that waste is minimised.

• Ensure that the closing down procedures are always followed at the end of each shift and that standards of cleanliness are maintained.

KEY SKILLS REQUIRED

• Previous experience in the same position

• Attention to detail

• Ability to work in a fast-paced environment

• Strong communication skills

Work hours:

5 days week, 44 hours per week (Shift Work)

Benefits:

- Monthly service charge share if sales target achieved

- Meal and uniform

- Annual leave, sick leave, childcare leave, marriage leave etc

- Staff discount available

- Health & dental care

- Staff discount available

- Employee retention

• Well Established Company
• Basic $3000 - $4500 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours

Job Responsibilities:

• Prepare, bake, and present wide range of cakes, cookies and pastries
• Basic cake icing and decoration duties
• Operate baking equipment’s and tools
• Ensure the consistency in the preparation of all dessert items
• Maintain workstations are clean and tidy with proper hygiene
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE N Level with at least 1-2 years of relevant experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

Job Description

This position is concerned with the activities during his shift for kitchen operation from food preparation to final production. It also involves maintaining of food quality served and the waiting period for serving.

• Responsible for the shift operations in the kitchen
• Identify issues or problems and report and discuss with Head Chef for solutions
• Conduct daily briefing in absence of the Head Chef
• To achieve Yearly Budget set Managing Director
• Schedule kitchen staff roster and deployment
• Responsible for the kitchen payroll administration
• Establish controls to minimize food and supply waste through daily kitchen production lists
• Evaluate food products to assure that quality standards are consistently attained
• Responsible for purchasing of food supplies and food cost
• Ensure inventory system is properly recorded, updated and stock take of inventory is properly accounted and prices updated in the system
• Provide orientation, training, guidance and evaluation of Chef de Partie
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Maintain high standard of personal hygiene of kitchen team, inspect uniform, grooming, and coordinate proper equipment sanitation with stewarding company
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Ensure daily cross checking of all the kitchen checklists to ensure SOP is being followed
• Interview, select and shortlist potential kitchen candidates
• Evaluate kitchen staff performance, disciplines and terminates as and when necessary
• Recommend salary increment, job transfer or promotion for staff twice a year
• Conduct weekly meeting with team and give feedback on their performances
• Create a sound and strong relationship with all staff and help develop their maximum potential
• Provide professional development opportunities for all kitchen staff and recommend training courses (example English Classes, Baking Course, etc. based on individual staff performance)
• Maintain strong contact with suppliers in new or improved products
• Ensure front of house dealing with direct guest contact have full knowledge of all food items, ingredients and method in which dishes are prepared
• Maintain good relationship with team member and front of house staff
• Working knowledge of various computer software program (MS Office, Shop n Cook, etc)
• Perform other duties as directed

Qualifications

• Minimum culinary certificate or equivalent and above with minimum 5 years of relevant experience
• Good communications and leadership skills
• Able to motivate and promote team work
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined

Other Information

Staff Benefits:

• Perks & Bonuses
• Pay raise
• Employee Allowance
• Achievement Award
• Health insurance & Medical Benefits
• Meal Allowances

Job Description & Requirements

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

Responsibilities:

• Assist in preparing and cooking complex dishes, ensuring quality and presentation meet standards.
• Help maintain kitchen cleanliness, following strict hygiene protocols.
• Contribute to menu development with innovative ideas.
• Monitor stock and assist in ordering supplies.
• Guide less experienced kitchen staff, sharing knowledge and techniques.
• Ensure compliance with all health and safety regulations in the kitchen.

Requirements:

• Proven experience in a professional kitchen, ideally as a cook or in a similar role.
• Strong foundation in cooking techniques and food safety.
• Teamwork skills, with the ability to support and learn from colleagues.
• Ability to work efficiently under pressure in a fast-paced environment.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

Responsibilities include:

• Assist the Senior Sous Chef in managing the kitchens operations
• Ensure consistent food preparation and production
• Cook assigned dishes according to the menu
• Keep kitchen area and equipment clean and sanitized
• Follow food safety regulations set by the company, clients, and government
• Perform any other assigned duties and stay updated on new recipes and work methods

Requirements:

• Have 2-3 years of related work experience
• Able to adapt and work well in a team
• Demonstrate a positive and professional attitude at all times

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

Job Description & Requirements

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

Job Description & Requirements

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

Job Description & Requirements

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

• Well Established Company
• Basic $2200 - $2800 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours
• TRAINING PROVIDED

Job Responsibilities:

• Assist in the smooth-running operations of a catering kitchen
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes
• Check quantity and quality of items ordered are received and stored in proper condition
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE 'N' Level
• Training provided for those with lesser/no experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

Key Responsibilities:

• Design and implement innovative dining events and promotions with the programs team to boost customer engagement and loyalty.
• Directly engage with guests to collect feedback and customize culinary offerings, ensuring a unique and superior dining experience.
• Uphold the highest standards of food preparation and presentation, consistently delivering dishes that delight and surpass guest expectations.
• Stay current with culinary trends to continually refresh and innovate the menu.
• Lead and direct kitchen staff in the Executive Chef's absence, ensuring seamless kitchen operations.
• Mentor the culinary team, promoting a culture of creativity, collaboration, and professional growth.
• Manage budgeting, cost control, procurement, and inventory to ensure financial efficiency.
• Ensure strict adherence to food safety and hygiene standards, maintaining the highest quality and safety levels.

Requirements:

• Preferred culinary degree or equivalent professional certification.
• Significant experience in a senior culinary role, with a solid foundation in kitchen management and customer service.
• Demonstrated financial acumen with expertise in budget management and cost control.
• A passion for culinary innovation and staying abreast of industry trends.
• Strong leadership and communication skills, capable of inspiring a team under pressure.
• Proficiency in computer use, especially in standard office software for financial and operational reporting.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

Job Description & Requirements

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor