We are looking for an experienced and qualified Head Chef to organize all kitchen’s activities. Menu mainly consists of local cuisine. You will be the first in command in the kitchen and will work closely with the outlet manager. You will create the SOP and ensuring food quality.

Responsibilities

• Create the menu with proper SOP and work together with the Head of Ops for menu food costing.
• Prepare, control and direct food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Be responsible on cost management - plans order of equipment or ingredients and labour costs
• Be fully in charge of hiring (with the support of HQ resources), managing and training kitchen staff
• Oversee the work of subordinates
• Compliance of SFA - sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary rends and optimized kitchen processes
• Good understanding of useful computer programs (MS Excel, ordering system, POS) – Preferred

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Roles & Responsibilities

Job Description & Requirements

Join our culinary team as a Chef Supervisor, responsible for overseeing kitchen operations during shifts and public holidays. We are looking for a dynamic individual who can handle the following roles and responsibilities.

Responsibilities:

1. Kitchen Leadership:Supervise and lead kitchen staff , ensuring smooth operations and adherence to high culinary standards.

2. Food Preparation and Cooking:Oversee the timely and high-quality preparation and cooking of dishes according to established recipes.

3. Staff Management:Provide guidance and support to kitchen staff, ensuring teamwork and efficient workflow.

4. Punctuality and Grooming Standards:Set an example by reporting for duty punctually with a presentable and neatly groomed appearance.

5. Cleanliness and Organization:Maintain impeccable cleanliness and organization in the kitchen, adhering to health and safety standards.

6. Menu Knowledge and Innovation:Demonstrate a comprehensive understanding of the menu and contribute to its improvement and innovation.

7. Stock Control:Monitor and manage food stock levels, initiate orders, and minimize waste.

8. Customer Satisfaction:Ensure that all dishes leaving the kitchen meet quality standards to guarantee customer satisfaction.

9. Adaptability:Be adaptable to work on public holidays and during night shifts as required.

10. Compliance and Safety:Ensure strict compliance with health and safety regulations, especially during night shifts.

11. Problem Solving:Address and resolve any kitchen-related issues that may arise during the shift.

12. Reporting and Communication:Provide timely and accurate reports to higher management and communicate effectively with the team.

13. Training and Development:Train new kitchen staff and conduct ongoing skill development sessions.

Job Requirements:

· Chef Experience:Proven experience as a Chef with leadership responsibilities.

· Availability:Must be available to work on public holidays and night shifts.

· Leadership Skills:Strong leadership and management skills with the ability to motivate and guide a team.

· Problem-Solving:Excellent problem-solving abilities, especially in a fast-paced environment.

· Adaptability:Flexibility to work during unconventional hours and adapt to changing situations.

We appreciate your interest in joining our culinary leadership team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Job Description

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Controls and directs the food preparation process efficiently and professionally
3. Creates meals using new or current culinary inventions or as the business prescribes
4. Approves and polishes dishes before they are delivered and served to customers
5. Produces quality menu that could change seasonally as the business requires
6. Places equipment, tools or ingredient orders in response to possible detected shortfalls
7. When required, makes arrangements for repairs of cooking equipment
8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
9. Manages kitchen stocks and ensures minimal wastage
10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
14. Calculate the workload and remuneration of kitchen staff
15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
16. Maintains payroll, punctuality and attendance records
17. Follows and strictly implements all food and sanitary rules as well as safety guidelines
18. Encourages coworkers to cooperate and respect one another, motivates team work
19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
24. If and when necessary, keeps recipe files in excellent condition and up-to-date
25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
2. Five (5) to ten (7) years of experience as a chef
3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
5. Proven ability of kitchen management
6. Strong interpersonal and leadership skills
7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
8. Able to grasp business requirements and processes
9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
10. Service oriented, meticulous, attention to detail
11. Good communication skills
12. Team player

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 cleanliness and hygiene of the kitchen.

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Duties & Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969