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

Job Description & Requirements

• Minimum Bachelor Degree in Business or any related discipline
• To prepare food from quality authentic Indian raw materials, herbs and spices, cook Indian cuisine dishes and tandoor dishes 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 and South Indian vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He has 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 be tasted 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 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.

• 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

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Must Able to work night shift and split shift
• Must Able to work ot on weekends and public holiday
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Position Title: Chef (Specialized in Authentic Turkish Cuisine)

Location: Istanbul Grill, Singapore

Job Summary: We are seeking a highly skilled and experienced chef to join our team at Istanbul Grill Singapore. The ideal candidate must have expertise in authentic Turkish cuisine and be available to work on public holidays.

Key Responsibilities:

1. Preparation of Authentic Turkish Dishes
   Plan, prepare, and cook a variety of authentic Turkish dishes, including kebabs, mezzes, breads, and desserts.
   Ensure dishes are prepared to the highest standards of quality and authenticity.
2. Menu Development
   Collaborate with management to design and update the menu to reflect seasonal and customer preferences.
   Introduce innovative recipes while preserving traditional Turkish flavors.
3. Kitchen Management
   Oversee daily kitchen operations, ensuring efficiency and smooth workflow.
   Maintain cleanliness and hygiene standards in accordance with Singapore’s food safety regulations.
4. Inventory and Cost Control
   Monitor and manage kitchen inventory, ensuring all ingredients are stocked appropriately.
   Work within budget guidelines to minimize waste and control costs.
5. Team Collaboration
   Train and supervise kitchen staff, ensuring they adhere to cooking methods and presentation standards.
   Foster a collaborative and professional work environment.
6. Work Flexibility
   Be available to work during weekends, evenings, and public holidays as required by business needs.

Requirements:

• Proven experience as a chef specializing in Turkish cuisine.
• In-depth knowledge of traditional Turkish cooking techniques and ingredients.
• Strong leadership and communication skills.
• Ability to work efficiently under pressure and meet deadlines.
• Flexibility to work on public holidays and adapt to varying schedules.
• Familiarity with food safety regulations in Singapore.

Preferred Qualifications:

• Culinary certification or relevant training in Turkish cuisine.
• Previous experience in a similar role in a restaurant in Singapore or abroad.

Application Process: Interested candidates are invited to submit their resumes along with a portfolio of dishes or references showcasing their expertise in Turkish cuisine.

• 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

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

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:

* 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：

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

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

Planning

• Menu planning: Create menus that appeal to customers and meet the restaurant's financial goals
• Ingredient selection: Choose ingredients for recipes and dishes
• Recipe creation: Develop recipes for dishes

Preparation

• Food preparation: Ensure ingredients are ready for cooking or serving
• Cooking: Ensure food tastes great and looks appetizing

Leading

• Delegating tasks: Assign tasks to kitchen staff to ensure meals are prepared on time
• Training: Train kitchen staff and ensure they are carrying out their duties well
• Managing inventory: Decide what and when to order ingredients and equipment

Maintaining

• Keeping the kitchen clean: Ensure the kitchen is clean and hygienic
• Discarding expired food: Ensure fresh ingredients are available to the restaurant staff
• Managing the budget: Manage the kitchen budget

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.

Job Description:

Position Summary: As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, particularly in Si Chuan and Dong Bei dishes, and a willingness to work on weekends and public holidays to meet customer demand.

Key Responsibilities:

1. Culinary Expertise: Prepare and cook a wide range of Si Chuan and Dong Bei dishes, ensuring the authenticity of flavors, textures, and presentation. Develop and execute recipes in accordance with the restaurant's standards.

2. Menu Development: Collaborate with management to develop and update the restaurant's menu, offering creative and appealing Si Chuan and Dong Bei dishes that cater to diverse customer preferences.

3. Kitchen Operations: Oversee kitchen operations, including food preparation, cooking, plating, and ensuring a consistent and high-quality dining experience for customers.

4. Food Safety: Strictly adhere to food safety and sanitation standards, including the proper handling, storage, and cooking of ingredients to ensure the safety and health of diners.

5. Weekend and Holiday Availability: Be available to work on weekends and public holidays to meet the restaurant's peak demand. Ensure the kitchen operates smoothly during these times.

6. Inventory Management: Manage kitchen inventory, including ordering, receiving, and monitoring food supplies to minimize wastage and maintain optimal stock levels.

7. Team Leadership: Lead and mentor kitchen staff, ensuring a well-coordinated team that works efficiently and maintains a high level of culinary excellence.

8. Customer Satisfaction: Consistently deliver exceptional food quality and presentation to provide a memorable dining experience for customers. Address special dietary requests and ensure excellent customer service.

9. Creativity: Continuously seek ways to innovate and enhance Si Chuan and Dong Bei dishes on the menu, keeping them fresh and appealing to diners.

10. Compliance: Ensure compliance with all relevant health and safety regulations, sanitation standards, and restaurant policies.

Qualifications:

· Proven experience as a Chinese Chef with expertise in Si Chuan and Dong Bei cuisine.

· In-depth knowledge of Chinese cooking techniques, ingredients, and regional flavors.

· Strong leadership and team management skills.

· Flexibility to work on weekends and public holidays to accommodate restaurant hours.

· Attention to detail and a commitment to maintaining culinary standards.

· Excellent communication and interpersonal skills.

EA Licence ID : 18C9520

EA Registration ID: R1765753

1. JOB DESCRIPTION

Job Title

Chef

Occupation

Chef

Job Description & Requirements

Job Description & Requirements

We are running a Chinese Roast Meat Delights Factory. We are hiring a Chef

The duties of a Chef are of follows:

1. Able to prepare Mala Broth, Herbal Broth, Tomato Broth ,Tom Yam Broth

2. Must be able to marinate meat , i.e Pork, Beef, Mutton, Chicken.

3. Prepare Szechuan Dishes according to our menu.

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

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

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

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

8. Ensure the freshness and quality of food items.

9. Main the cleaniness and hygiene of the kitchen.

We welcome all suitable candidates to apply through the job bank account. Only shortlisted candidate will be notified.

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。

· 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 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。

· 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 Description:

Position Summary: As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, particularly in Si Chuan and Dong Bei dishes, and a willingness to work on weekends and public holidays to meet customer demand.

Key Responsibilities:

1. Culinary Expertise: Prepare and cook a wide range of Si Chuan and Dong Bei dishes, ensuring the authenticity of flavors, textures, and presentation. Develop and execute recipes in accordance with the restaurant's standards.

2. Menu Development: Collaborate with management to develop and update the restaurant's menu, offering creative and appealing Si Chuan and Dong Bei dishes that cater to diverse customer preferences.

3. Kitchen Operations: Oversee kitchen operations, including food preparation, cooking, plating, and ensuring a consistent and high-quality dining experience for customers.

4. Food Safety: Strictly adhere to food safety and sanitation standards, including the proper handling, storage, and cooking of ingredients to ensure the safety and health of diners.

5. Weekend and Holiday Availability: Be available to work on weekends and public holidays to meet the restaurant's peak demand. Ensure the kitchen operates smoothly during these times.

6. Inventory Management: Manage kitchen inventory, including ordering, receiving, and monitoring food supplies to minimize wastage and maintain optimal stock levels.

7. Team Leadership: Lead and mentor kitchen staff, ensuring a well-coordinated team that works efficiently and maintains a high level of culinary excellence.

8. Customer Satisfaction: Consistently deliver exceptional food quality and presentation to provide a memorable dining experience for customers. Address special dietary requests and ensure excellent customer service.

9. Creativity: Continuously seek ways to innovate and enhance Si Chuan and Dong Bei dishes on the menu, keeping them fresh and appealing to diners.

10. Compliance: Ensure compliance with all relevant health and safety regulations, sanitation standards, and restaurant policies.

Qualifications:

· Proven experience as a Chinese Chef with expertise in Si Chuan and Dong Bei cuisine.

· In-depth knowledge of Chinese cooking techniques, ingredients, and regional flavors.

· Strong leadership and team management skills.

· Flexibility to work on weekends and public holidays to accommodate restaurant hours.

· Attention to detail and a commitment to maintaining culinary standards.

· Excellent communication and interpersonal skills.

EA Licence ID : 18C9520

EA Registration ID: R1765753

Job Description:

Position Overview: We are seeking an experienced and skilled Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking a variety of dishes with precision and creativity. The position requires a commitment to maintaining high standards of food quality, safety, and cleanliness, even during holiday shifts.

Responsibilities:

1. Food Preparation:Prepare and cook a diverse range of dishes according to menu specifications.
Ensure all ingredients are fresh, properly stored, and meet quality standards.
Follow established recipes and cooking techniques to maintain consistency.

2. Menu Development:Collaborate with the head chef to contribute ideas for menu development and improvement.
Stay updated on culinary trends and incorporate new techniques or ingredients into menu items.

3. Quality Control:Conduct quality checks on ingredients and finished dishes to ensure they meet the restaurant's standards.
Monitor and manage food inventory to minimize waste and spoilage.

4. Kitchen Organization:Maintain a clean and organized kitchen workspace.
Properly label and store food items to ensure efficient workflow and easy access.

5. Team Collaboration:Work closely with kitchen staff to coordinate the timely preparation and delivery of orders.
Communicate effectively with team members to ensure a smooth operation in the kitchen.

6. Adherence to Health and Safety Standards:Follow all health and safety guidelines, including proper food handling and storage procedures.
Ensure compliance with sanitation regulations and maintain a hygienic kitchen environment.

7. Flexibility in Schedule:Be willing to work during holidays, weekends, and evenings as needed, contributing to the restaurant's operational needs.

8. Continuous Improvement:Participate in training sessions and workshops to enhance culinary skills and stay informed about industry best practices.

Qualifications:

· Proven experience as a Cook in a restaurant or similar culinary environment.

· Knowledge of various cooking methods, ingredients, equipment, and procedures.

· Ability to work in a fast-paced environment and handle pressure.

· Strong organizational and multitasking skills.

· Excellent communication and teamwork abilities.

· Commitment to maintaining high standards of quality and cleanliness.

· Flexibility to work during holidays and weekends.

Joining our culinary team as a Cook provides an exciting opportunity to showcase your culinary skills and contribute to the success of our restaurant. If you have a passion for cooking and a dedication to delivering exceptional food, we invite you to apply for this position.

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 Description & Requirements

join our team as an Executive Chef, where you will play a pivotal role in creating delectable meals, leading kitchen operations, and setting the culinary tone for our establishment. We are seeking a dynamic individual who can fulfill the following roles and responsibilities:

Responsibilities:

1. Quality Assurance:Ensure all food meets the highest quality standards and is served in a timely manner.

2. Menu Planning:Plan the menu with a keen eye on budget constraints and the availability of seasonal ingredients.

3. Kitchen Operations Oversight:Oversee all kitchen operations, ensuring efficiency and adherence to culinary standards.

4. Team Coordination:Coordinate kitchen staff, providing assistance as needed and fostering a collaborative work environment.

5. Staff Training:Train kitchen staff in the preparation and cooking of all menu items, maintaining consistency and excellence.

6. Inventory Management:Take stock of ingredients and equipment, and place orders to replenish stock as necessary.

7. Safety and Sanitation:Enforce safety and sanitation standards in the kitchen for the well-being of staff and patrons.

8. Menu Innovation:Create new and exciting recipes to keep the menu fresh and enticing.

9. Industry Trends Awareness:Stay up-to-date with industry trends to bring innovative and contemporary elements to the menu.

10. Feedback and Improvement:Receive and analyze customer feedback, making necessary improvements to enhance dining experiences.

11. Work Flexibility:Work on public holidays and night shifts to meet the demands of our dynamic restaurant environment.

We appreciate your interest in joining our culinary team. Please note 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 Responsibilities

• Prepare and cook a variety of Japanese dishes, including sushi, sashimi and traditional Japanese entrees
• Maintain consistency in food quality, presentation, and taste
• Work efficiently in a fast-paced kitchen environment while adhering to food safety and cleanliness standards
• Assist in menu planning and development of new dishes based on seasonal ingredients and customer preferences
• Ensure proper storage, handling, and ordering of ingredients to maintain inventory levels
• Collaborate with restaurant management to ensure smooth kitchen operations and customer satisfaction
• Any Ad-Hoc Duties that may be assigned by the Manager

Job Requirements

• Able to work Independently and Team Worker
• Possess Initiative and Good Working Attitude

Other Information

• Location: Bugis
• Full Time, Part Time, Intern Available (Singaporean and Student are welcome)
• Salary will be base on experience
• Resume can email to [email protected]

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Should have 2 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

Chinese Restaurant in the heart of Chinatown are looking for a Chef who can cook Chinese Cusine. The Basic salary is S$3,300.00 to S$4,800.00 plus commission. A suitable candidate must have at least 3 to 5 years of relevant working experience. Willing to work on Sundays / Public Holiday. With CPF / Annual Leave / Medical benefits.

Roles & Responsibilities

We're looking for a Chef

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

• Accurately measuring and preparing ingredients according to recipes, including chopping, slicing, dicing, and marinating. This involves utilizing specialized cooking techniques like knife skills.
• Experience include mastering various cooking methods like stir-frying, steaming, braising, deep-frying, and simmering.
• Food safety regulations and best practices, ensuring proper handling, storage, and preparation of food to prevent contamination. This includes maintaining a clean, hygiene and organized work area.
• Working effectively as part of a kitchen team, collaborating with other cooks, chefs, and kitchen staff to ensure smooth operations.
• Communication: Communicating clearly and effectively with supervisors and colleagues, understanding instructions and providing feedback.
• Ability to stand for extended periods, lift heavy objects, and work in a fast-paced environment.
• Ability to work on weekends and public holidays and work late nights.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

Roles & Responsibilities

Responsibilities

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

• Delegate tasks to kitchen staff

• Inform wait staff about daily specials

• Ensure appealing plate presentation

• Supervise Cooks and assist as needed

• Slightly modify recipes to meet customers’ needs and requests

(e.g. reduce salt, remove dairy)

• Monitor food stock and place orders

• Experiment with recipes and suggest new ingredients

• Ensure compliance with all health and safety regulations within

the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook

• Hands-on experience with various kitchen equipment (e.g. grillers

and pasta makers) Advanced knowledge of culinary, baking and

pastry techniques

• Leadership skills

• Ability to remain calm and undertake various tasks

• Excellent time management abilities

• Up-to-date knowledge of cooking techniques and recipes

• Familiarity with sanitation regulations