Job Details

1. Manage daily food preparation and duties as assigned by the Head Chef.
2. Assist head chef by staying up to date with new products, recipes, and preparation methods.
3. Supervise high standards and consistent quality of product.
4. Manage team’s compliance with conditions of food hygiene policy.
5. Organize and inspire cleanliness and best practices in all work areas.

Qualifications

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

Keys to success

1. Awareness of daily production and operational 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.

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Experience for Minimum of 10 years in Expertise in Andhra Cuisine, and experienced in South and North Indian CuisinesExperinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.Experience in Andhra cuisine for minimum of 5 years
Prepare SOP for Authentic Andhra, South And North Indian
Prepare check list for Andhra spices and procurement
Authentic recipes have to be prepared under guidance
Apply food safety management systems for food service establishments.
Overall responsibility for the kitchen’s daily operations.
Liaising with the relevant companies for food orders.
Creating new dishes and menus.
Interviewing and hiring new staff.
Maintaining/raising the food’s profit margins for your employer.
Monitoring and controlling stock levels.
Ensuring correct stock rotation procedures are followed.
Implementation of health and safety procedures in the kitchen.
Estimating costs and ensuring all purchases come within budget.
Taking care of the kitchen’s accounts and creating a work roster.

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

The Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes, delegate tasks to kitchen staffs to ensure meals are prepared in a timely manner.

Responsibilities / Duties:

· 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

· Ensure appealing plate presentation

· Supervise cooks and assist as needed

· Enforce good practice of hygiene and food safety standard

· Prepare the food according to the standard procedure

· Ensure the quality of food

· Perform other reasonable job duties as requested by Supervisors

Requirements:

· Team player

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Familiarity with sanitation regulations

· Hardworking

· Good customer service

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Supporting the daily activities of the back-of house kitchen
• Prepare ingredients by chopping, slice, mince food ingredients.
• Basic Knowledge on raw meat, seafood handling
• Follow instructions and SOP given and food ingredient handlings, minimize food waste daily
• Check Inventory from time to time
• Mise en place daily work stations and ready for service
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Job Responsibilities

• Assist in the preparation and cooking of dishes under the supervision of senior chefs.
• Measure, weigh, and prepare ingredients as per recipes and kitchen standards.
• Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Assist in receiving, checking, and storing deliveries, ensuring proper stock rotation and minimizing waste.
• Perform basic cooking tasks, such as chopping, grilling, frying, and assembling dishes.
• Ensure all kitchen equipment is cleaned, maintained, and used safely.
• Work closely with other chefs and kitchen staff to ensure smooth operations and timely food service.
• Stay updated on menu changes, special dishes, and daily requirements to meet customer expectations.

Job Requirements

• Previous experience in a fine-dining kitchen environment is advantageous but not mandatory for entry-level roles.
• Basic cooking skills, attention to detail, and the ability to follow instructions and recipes accurately.
• Strong work ethic, willingness to learn, ability to work under pressure, and flexibility to work shifts, including weekends and holidays.

Job Responsibilities

• Assist in the preparation and cooking of dishes under the supervision of senior chefs.
• Measure, weigh, and prepare ingredients as per recipes and kitchen standards.
• Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Assist in receiving, checking, and storing deliveries, ensuring proper stock rotation and minimizing waste.
• Perform basic cooking tasks, such as chopping, grilling, frying, and assembling dishes.
• Ensure all kitchen equipment is cleaned, maintained, and used safely.
• Work closely with other chefs and kitchen staff to ensure smooth operations and timely food service.
• Stay updated on menu changes, special dishes, and daily requirements to meet customer expectations.

Job Requirements

• Previous experience in a fine-dining kitchen environment is advantageous but not mandatory for entry-level roles.
• Basic cooking skills, attention to detail, and the ability to follow instructions and recipes accurately.
• Strong work ethic, willingness to learn, ability to work under pressure, and flexibility to work shifts, including weekends and holidays.

Position Purpose:

• Prepare Authentic Japanese Cuisine

• 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 restaurants.

Responsibilities:

• 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 efficiency

• Quality 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

Requirement:

• Must be able to speak fluent Japanese

Responsibilities:

• Prepare and cook authentic Korean dishes.
• Ensure all dishes are prepared to the highest quality standards and within the recipes.
• Manage kitchen operations, including inventory and staff supervision.
• Adhere to hygiene and food safety regulations, ensuring a clean and safe kitchen environment.
• Assist in menu development and cost control.

Requirements:

• Proven experience as a Chef.
• Culinary diploma or equivalent certification.
• Knowledge of cooking techniques and ingredients.
• Strong organizational and leadership skills.
• Ability to work in a fast-paced environment, including evenings, weekends and holidays.

Aurora Asia Pacific (21C0671)|Ying Kee (R21103783）

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

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

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 restaurants

Responsibilities

• 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 efficiency

• Quality 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 restaurants

Responsibilities

• 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 efficiency

• Quality 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

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure food quality standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Maintenance of restaurant equipment

Job Requirements

· Minimum GCE N-Level or ITE qualifications Minimum 3 years working experience in F&B or relevant experience

· Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills

· Fully responsible for taste, quality and hygiene of the food produced.

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

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

Requirements:

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

Position Purpose:

• Prepare Authentic Japanese Cuisine

• 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 restaurants.

Responsibilities:

• 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 efficiency

• Quality 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

Requirement:

• Must be able to speak fluent Japanese

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

• 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

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure generalkitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1. At least 3 Years of working experience in the related field is required for this position.

2. Good culinary skills, Required Skill: Chinese Cuisine Culinary

3. Able to work under pressurein a fast paced, dynamic and challenging work environment

4. Able to work split shift, weekends and public holidays

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 restaurants

Responsibilities

• 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 efficiency

• Quality 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

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information