Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Position: Chef (Indian, Western, Middle Eastern, Chinese Cuisine)

Employer: Service Industry (Jewish Community Center)

• Company Size: 40+ employees

Job Responsibilities:

• Prepare and cook a variety of dishes, specializing in Indian, Western, Middle Eastern, and Chinese cuisines.
• Oversee the kitchen operations, ensuring smooth and efficient food preparation and service.
• Manage kitchen staff and resources, ensuring proper utilization of labor, inventory, and food supplies.
• Plan and execute banquet meals for large events (serving 150-200 people or more).
• Monitor kitchen profit and loss, and ensure cost control of ingredients, labor, and supplies.
• Ensure compliance with local food safety laws and regulations.

Job Requirements:

• Experience with a strong background in large-scale banquet preparation (150-200 guests or more). required
• Experience in managing kitchen operations, including kitchen profit and loss, workforce management, inventory control, and supplier relationships.
• Familiar with local food safety regulations.
  

Company Benefits:

• Salary: Competitive starting salary and performance-based bonuses (to be discussed during the interview).
• Annual Leave: 7 days of annual leave.
• Sick Leave: 14 days of sick leave.
• Medical Insurance: Provided.
• Other Benefits: Additional benefits can be discussed during the interview.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Roles & Responsibilities

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Break fast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He i srequired to work on weekends and public holidays and take off on a weekday.

To speak the language: Tamil & Hindi

• Chef Job Duties
• 
  
• Cooks guests' orders according to their preferences
  Employs food safety best practices and makes sure that all kitchen sta! members do the same
• Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
• Selects choice ingredients that will give dishes the best flavour Experiments to come up with new specialties that will draw diners into the restaurant
• Coaches the sous chef and other members of the kitchen sta!, so they perform at their best
  Determines how much food to order and maintains an appropriate supply at the restaurant
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience Works quickly and accurately during busy periods, such as weekends and evenings
• Occasionally takes on extra duties, such as cleaning, when the kitchen is short-sta!ed or the restaurant is particularly busy
• Takes direction and works with the restaurant's administrative team

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Quick Service/Hotel/Fine Dining restaurants
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

1. Assisting in Kitchen Management:Assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring smooth and efficient service.
   Help oversee and supervise the kitchen team to maintain high culinary standards and productivity.
   Ensure food is prepared and presented according to the restaurant’s standards and specifications.
   
2. Food Preparation & Cooking:Oversee and participate in the preparation of dishes during service, ensuring high-quality food production.
   Assist in the development of new menu items and specials, keeping up with industry trends.
   Ensure proper portion control, plating, and presentation of dishes before they are sent out to guests.
   
3. Training & Supervision of Kitchen Staff:Mentor and train junior kitchen staff, ensuring proper cooking techniques, cleanliness, and adherence to safety standards.
   Help supervise and manage kitchen staff during service hours, assigning tasks and ensuring that each station is operating efficiently.
   Provide guidance and feedback to junior chefs, cooks, and kitchen assistants to improve their skills.
   
4. Inventory & Stock Management:Assist with inventory management and ordering of food and kitchen supplies.
   Ensure all ingredients and supplies are stored and used correctly to minimize waste and maintain stock levels.
   Monitor stock rotation and help with regular inventory checks.
   
5. Health & Safety Compliance:Ensure that all food safety and hygiene regulations are adhered to, including proper food handling, storage, and sanitation practices.
   Oversee the cleanliness and maintenance of kitchen equipment, utensils, and work areas.
   Work with the team to maintain the kitchen’s cleanliness and compliance with health and safety standards.
   
6. Menu Development & Quality Control:Collaborate with the Executive Chef and Sous Chef to develop menu items, review recipes, and experiment with new dishes.
   Conduct regular tastings to ensure that all dishes meet the restaurant’s quality standards.
   Monitor food quality and portion sizes to ensure consistency.
   
7. Operational Efficiency:Work with kitchen staff to ensure timely and efficient food preparation during service hours.
   Assist in managing kitchen labor costs, and help ensure that food waste is minimized.
   Ensure that kitchen equipment is maintained, and any issues are reported for repairs or replacement.
   
8. Communication with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and timely delivery of food to guests.
   Address any concerns from the front-of-house team regarding food quality, preparation times, or special guest requests.
   

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Job Description

• Assist to oversee entire kitchen / operations
• Control and direct the food preparation process and ensure quality of all food served meets company’s standards.
• Analyse customers’ feedback to improve food quality
• Ensure compliance hygiene, sanitation and safety standards
• Work with head chef to create new seasonal dishes and menus
• Monitoring and controlling stock levels
• Maintain food cost margins

Requirements:

• At least 5 years of culinary experience in a Chinese restaurant setting
• Preferably bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communication and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable
• Able to work under pressure
• Able to work weekends & PH
• Able to work split shifts
• Possess a cheerful disposition and willingness to learn

Responsibilities

· Design and plan new menu with Management and Production team.

· Station in Production Kitchen to work with Commercial team in food preparation, operations and end products with focus on volume and shelf life.

· Responsible to execute volume production of Western Cuisine/Products and Chinese Cuisine/Products or whichever is flavor of the month.

· Ensure kitchen cleanliness and cost-effective operational schedule.

· Manage kitchen team’s leave and work schedule.

· Ensure kitchen supplies, equipment is kept in good operational condition according to FSSC standards and processes.

· Oversee products in stock are inventorised and managed in FIFO order to customers.

· Constant management of ingredient cost and work with Commercial team for regular meetings with management for updates. Train and guide new staff for hot site and veg processing/packing production.

· Submit SOP timely by next business day of every production.

· Ensure food hygiene and FSSC standards.

· Lead FSSC documentation and audit with consultants and management.

Requirements

· Minimum of 5 years work experience in the F&B sector preferably in the restaurant kitchen in Western Hot Meal products

· Working knowledge of MS OFFICE.

· Flair and working knowledge of Western Cuisine

· Working knowledge and qualified in ISO22k operating procedures, HACCP maintenance and daily record keeping to ensure compliance to such standards is essential.

· The following competence listed, by no means exhaustive, is fundamental for effective management for this position:

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Indian Cuisine
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

The Executive Chef plays an important role in the kitchen, ensures that the kitchen runs efficiently, maintains high culinary standards, and delivers an exceptional dining experience.

Have the ability to balance the all aspects of cooking with the operational and financial realities of running a successful kitchen.

The key responsibilities:

Menu Planning and Development: Seasonal and Local Ingredient Focus: Ensuring the menu evolves based on seasonal ingredients, local sourcing, and cost-effective planning. Recipe Development: Creating, testing, and refining recipes, keeping in mind portion control, consistency, and flavor profiles that meet customer expectations.

Food Quality and Presentation: Quality Control, Regularly inspecting dishes for taste, portion size, and aesthetic quality, and making adjustments as needed.

Team Leadership: Managing and training a team of chefs, cooks, and kitchen staff, providing guidance, mentorship, and leadership to maintain morale and productivity.

Workplace Culture: Fostering a positive and professional environment, encouraging teamwork, creativity, and efficiency.

Cost Control and Budgeting: Cost Management, Profitability and Supplier Relations

Health and Safety Compliance: Hygiene Standards to ensure that the kitchen operates with the highest hygiene standards, including cleanliness, safe food handling, and equipment sanitization.

Kitchen Operations and Workflow

The Job Requirements:

Friendly and enjoys meeting people.

Preferably with experience in F&B sector.

Able to work NIGHT SHIFT

Must be able to work on weekends and public holidays.

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Key Responsibilities:

1. Recipe Development:Create innovative and seasonal dessert menus, pastries, and baked items.
   Develop and test new recipes, adjusting ingredients and techniques for optimal flavor and texture.
   
2. Preparation & Baking:Prepare and bake desserts, pastries, breads, cakes, and other confections.
   Ensure consistency in quality and appearance of baked items.
   Follow precise measurements and adjust for any dietary needs, such as gluten-free or vegan options.
   
3. Decoration & Presentation:Decorate pastries and desserts with creativity and attention to detail.
   Maintain a high standard for food aesthetics and presentation that align with the brand.
   
4. Inventory & Ordering:Manage stock of ingredients, including fresh produce, dairy, and dry goods.
   Order supplies as necessary to ensure ingredients are available and within budget.
   
5. Quality Control:Conduct quality checks on raw materials and finished products to ensure freshness and proper storage.
   Maintain a high level of food safety and hygiene, following health regulations.
   
6. Team Management:Train and oversee junior pastry chefs and kitchen staff.
   Delegate tasks and ensure efficiency in the pastry section of the kitchen.
   
7. Collaboration & Customer Service:Work closely with the Head Chef and other team members to coordinate with the broader menu.
   Occasionally interact with customers to get feedback and adjust menu items accordingly.
   

Requirements:

• Proven experience as a Pastry Chef, Baker, or in a similar role.
• Strong knowledge of baking and pastry-making techniques.
• Creativity and ability to innovate in recipe development.
• Familiarity with kitchen tools and commercial-grade equipment.
• Attention to detail and high standard for quality and presentation.
• Ability to work in a fast-paced environment, manage time effectively, and meet deadlines.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 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 | Angel Lim | EA Reg No.: R1769781

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

To maintain complete control of the kitchen at all times and the good quality of food and standards:

- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

- Ensure that all prepared food items that leave his or her kitchen are in good quality.

- Able to spot problems and resolve them quickly and efficient.

- Ensure that quality culinary dishes are served on schedule and to see if any problems that arise are rectified.

- Manage amounts and costs of required supplies, such as food and ingredients.

- Ensure that supplies, equipment, and work areas to ensure compliance to established standards.

- Coordinate planning, budgeting, and purchasing for all the food operations.

- Use a food development plan to improve sales and profitability of the outlet.

- Maximize the productivity of the kitchen staff.

- Monitor sanitation practices to ensure that employees follow standards and regulations.

- Maintain good personal hygiene as well as high work and safety standards in the workplace.

- Expected to suggest or modify and create new menus as needed so that they remain effective for the purposes of the restaurant.

- Perform administrative duties, including ordering supplies and reporting to the direct Supervisor.

- Employ staff that meet set expectations and are suited to work in a fast-paced working environment Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method.

- Monitor opening and closing duties of the outlet.

- Provide co-ordination and services for both kitchen and service.

- Report on time, in proper uniform and grooming.

- Execute any other duties as requested by the management.

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

“You’ll need to be able to lead and work as a team."

• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Comply with and enforce sanitation regulations and safety standards
• Able to make recommendations to the Head Chef regarding succession planning and fill in for the Head Chef in planning and directing food preparation when necessary.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To work in close conjunction with the Operations Manager and respective & teams, collecting guest feedback and focus on improvement and development.
• Creating a positive and safety working environment for all the employee.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in either Western or European cuisine.
• Must have completed Basic Food Hygiene course;
• Fair and firm management abilities with high influencing skills.
• Creative and innovative.
• Hands-on approach to all operational aspects.
• Excellent communication skills and basic computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills.
• Ability to work on weekends and PH and fast paced working environment.
• Candidates with experience might be considered for the Sous Chef position

chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

Responsibilities:l Responsible for food preparation and cooking to standard operating procedures;l Ensure smooth operations and allocation of duties within the kitchen;l Ensure that all orders are fulfilled in a timely manner and to expected standards;l Attend to kitchen-related duties stock- checking and inventory and ordering;l Practice and ensure good hygiene and housekeeping standards within the kitchen;l Ensure food is stored, prepare and presented in a safe and hygiene manner;l Uphold high standards of food quality to ensure customer satisfaction.Requirementsl Strong experience in Chinese cuisine including all varieties of noodles and ricel Profound knowledge of different kinds of beveragesl Deep knowledge of every aspect of Chinese dishes and pastryl Proficient with Chinese specialty equipmentl Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Key responsibilities:

1. Food preparation : Assist in preparing ingredients by washing, chopping & portioning vegetables, fruits & meats.
   Help prepare sauces, marinades & dressings.
2. Cooking assistant : Support the chef in basic cooking tasks.
   Help plate dishes & ensure presentation.
   Monitor & maintain cooking times.
3. Kitchen maintenance : Ensure work stations, utensils & kitchen equipment are kept clean & organized.
   Assist in dishwashing & the cleaning of pots, pans & kitchen equipment.
4. Inventory management : Assist in managing kitchen inventory by organizing & stocking ingredients.
   Ensure that ingredients are properly stored.
5. Support kitchen operations : Assist with receiving food deliveries & storing them in proper locations.
   Help with preparing special orders & catering events.
6. Teamwork : Work closely with the chef & other kitchen staff to ensure efficient meal service.
   Respond quickly flexibly to the needs of the chef & tasks.

Skills & Qualifications:

• Basic Culinary Knowledge: Familiarity with kitchen equipment, food preparation & cooking techniques.
• Organization: Ability to multitask.
• Physical stamina: Able to stand for extended periods, lift heavy ingredients or kitchen equipment & work in fast paced environment.
• Communication: Good communication with chef & kitchen team.
• Adaptability: Willingness to learn & adapt.

Experience:

• Culinary school or food service experience preferred.
• Previous kitchen or food preparation experience preferred.

Work Environment:

• Flexible working hours, including weekends, holidays & nights.
• Standing for long periods & working in fast paced conditions.

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• 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.

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed