Hotel Indigo colleagues are the people at the centre of every new story. They make all guests feel welcome in the neighbourhood and at home in the hotel. At Hotel Indigo® we deliver inspired service. Our guest are explorers. A discerning set of individuals who bring their curiosity, uniqueness, and informality to everything they do in life. They are people who approach travel as an opportunity to expand their mind, learn new things, and create memories they can share that last a lifetime.

Hotel Indigo colleagues are warm, personal, and unscripted. They embrace the individuality and diversity of everyone. They enjoy iconic, worldly locations and are drawn to discovering what makes each of them unique. They are inspiring storytellers who inject positivity into their environment. They combine informality and fun with professionalism and sophistication.

Join us as a Sous Chef / Junior Sous Chef in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

• Participate in the planning and costing of menus
• Works with Head Chef in the preparation and management of the Department’s budget
• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to IHG brand standards
• Plan, coordinate & implement special events and promotions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership roles
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• Develop new dishes and products
• Ensure that outstanding culinary technical skills and quality of all team members are maintained
• Assist with organizing special events and special food promotions
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Qualifications and requirements

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 4 years of related experience or an equivalent combination of education and experience. Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meals
• Birthday Off
• Medical Benefits
• Dental Benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6500 hotels in over 100 countries around the world.

GYUKATSU KYOTO KATSUGYU IS HIRING!

Summary and Benefits

• Salary: $3,500 - $4,500 (Depending on experience)
• Location: Raffles City Shopping Centre
• 5 days, 44 hours per week
• Sign-on bonus (T&C applies)
• Staff Discount
• Staff incentive program

ROLE & RESPONSIBILITIES

Administration

• Ensure that inventory is calculated weekly and recorded correctly.
• Plan staff roster.
• Hold new food item briefings for all team members.
• Calculate food costs to ensure that food costs do not exceed.

Customer Service

• Ensure that all guests contact culinary staff deliver the brand promise and always provide exceptional guest service.
• Ensure that staff also provide excellent service to internal customers as appropriate.
• Spend time in culinary areas observing staff-guest/ staff-internal customer interaction.
• Handle all guest and internal customer complaints and inquiries courteously and efficiently, following through to make sure problems are resolved satisfactoril

Financial

• Maximize staff productivity using multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Ensure that each profit center (e.g., counter, private room, takeaway) is operated in line with maximizing profit while delivering on the brand promise.
• Ensure that each cost center (e.g., Stewarding, Laundry) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
• Proactively manage costs based on key performance indicators.
• Ensure that all company and local rules, policies, and regulations relating to financial record keeping, money handling, and licensing are adhered to, including the timely and accurate reporting of financial information.
• Assist in the inventory management and ongoing maintenance of the outlet’s operating equipment and other assets.

Operational

• Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Monitor all operations, especially during peak business periods.
• Encourage staff to be creative, innovative, and challenging, and recognize them for their contribution to the success of the operation.
• Work closely with the Manager in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of all guests.
• Make sure that culinary staff works in a supportive and flexible manner with other departments.
• Monitor the food products served throughout theoperation, providing feedback where appropriate.
• Oversee steward to ensure that hygiene standards aremaintained and that operating equipment is cared for tomaximize its useful life and minimize breakage.

Personnel

• Oversee and assist in the recruitment and selection of allculinary staff and make sure that all chefs follow company guidelines when recruiting and use a competency-based approach to selecting their staff.
• Oversee the punctuality and appearance of all culinary staff,making sure that they wear the correct uniform, and maintain ahigh standard of personal appearance and hygiene, according tothe company and department’s grooming standards.
• Maximize staff effectiveness by developing their skills andabilities through the appropriate training, coaching, and/ormentoring.
• Conduct annual Performance Appraisal Discussions with staffand support them in their professional development goals. Toensure that they in turn conduct annual Performance AppraisalDiscussions with their junior staff.
• Ensure that all staff have a complete understanding of andadhere to rules and regulations.
• Ensure that staff follow all company and local rules, policies, andregulations relating to fire and hazard safety, and security.

REQUIREMENTS

• At least 3-5 years of relevant experience in the F&B industry.
• Min. secondary school education with 'O' level passes.
• Able to start work immediately or within a short notice period would be preferred.
• Possess Food safety and hygiene certificate.
• Able to work on weekends and public holidays.

**We regret to inform that only shortlisted candidates will be notified. **

Please click the APPLY button or send your resume directly to [email protected] with the position for which you are applying, availability date, and expected salary.

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

❖ To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.

❖ To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.

❖ To train the kitchen team through teaching new recipes, special menus, food promotions and works, supervising all kitchen and associated departments so as to achieve a high standard of quality of food.

❖ To check all kitchen requisitions and transfers.

❖ To check on quality of food received as per the market list and to store items as per the designated specifications.

❖ To control and minimize wastage of food by adopting the following steps:

1. Maintain a minimum inventory of food & to achieve budgeted food cost.

2. Utilization of food surplus without affecting quality; and guest experience.

3. Portion control

❖ To ensure that standard recipes are followed and understood through personal involvement.

❖ To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.

❖ To attend all relevant meetings as required.

❖ To check the standard of prepared food, handle guest complaints (on food) and follow up with the Head Chef.

❖ To analyse and monitor the menus and products of competitors.

❖ To have timely follow-ups on all matters pertaining to the kitchen.

❖ To assist the Head Chef in the preparation and development of marketing strategies.

❖ To assist the Head Chef in the supervision and co-ordination of the following:

1. Preparation and development of products;

2. Brainstorming with departments;

3. Overseeing the expansion of the restaurants.

4. Planning any development which may improve the marketing strategy of the restaurant.

❖ To perform duties common to all supervisors and any other duties as may be assigned by the management.

LEARNING AND DEVELOPMENT

❖ In consultation with HR department, ensure new hired team member is provided with Induction Training.

❖ Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.

❖ Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.

PEOPLE MANAGEMENT

❖ To develop and maintain communications between the Head Chef and other subordinates

❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.

❖ To conduct monthly meetings with all the kitchen staff in the absence of Head Chef.

❖ Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.

❖ Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.

❖ Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.

❖ Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.

❖ Monitor team member scheduling and maintain labour cost as per budget.

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Sous Chef to join our team!

As a Sous Chef we require you to:

• Support daily menu planning and design
• Ensure a high quality of food & beverage is provided at all times
• Assist in supervising the daily operation of the kitchen
• Maximise profitability for the outlet
• Support the Chef on daily operation

Requirements:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Must have experience working in either a luxury restaurant or a 5* hotel environment
• A self-starter and a teamplayer
• Committed to serving food of the highest quality
• Enjoys being creative with an eye for detail
• Enjoys planning, organising and problem solving
• Communicates and write with fluency in English and local language
• Displays curiosity and takes time to learn and understand new culinary trends
• Enjoys being challenged
• Willing to work shifts

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Supervise functioning of all kitchen team members, facilities and costs and contributes to maximizing the overall Food and Beverage Department performance

 Control and analyze, on an on-going basis, the following:

• Quality levels of production and presentation

• Guest satisfaction

• Merchandising and marketing

• Operating/ payroll/ food costs

• Cleanliness, sanitation, and hygiene

 Ensure optimum performance in all of the above areas

 Responsible for the production, preparation and presentation of all food items in both Together & Co and Team Member Restaurant (Jardine) to ensure highest quality at all times

 Establish and maintain effective employee relations and inter-departmental working relationships

 Conduct interview, employee orientation, performance appraisal, coaching, and counselling if necessary to ensure appropriate staffing and productivity. Consults Human Resources, as appropriate, in performing the above duties

 Develop formal training plans and conduct on-the-job training sessions for kitchen team members

 Keeps an up-to-date standard recipe file for all food items, to include:

• Sales history and sales mix

• Actual cost

• Par stock

• Production time

 Handle all internal and external guest complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily

 Responsible for the preparation of menus and participates in pricing policy in consultation with various departments concerned, by taking into consideration the following:

• Local requirements

• Market needs

• Competition

• Trends

• Recipes

• Potential costs

• Availability of Food and Beverage products

• Merchandising and promotion

 Carry out any other reasonable duties and responsibilities as assigned

Description

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

COTU is a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!

Key Responsibilities:

• Oversee the kitchen staff and ensure the smooth running of the kitchen.
• Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
• Supervise the preparation, cooking, and presentation of food.
• Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
• Ensure that all kitchen equipment is clean, maintained, and in good working order.
• Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
• Manage food inventory, control food waste, and order supplies as needed.
• Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
• Work with the head chef to create budgets and manage kitchen costs.
• Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.

Qualifications:

• Demonstrated experience as a chef
• Experience in managing and developing staff in a kitchen environment
• Ability to work in a fast-paced environment
• Excellent communication, leadership, and organization skills
• Ability to work flexible schedules, including weekends and evenings if needed.

Perks:

• Attractive Salary package
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues

Key Responsibilities:

• Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards.
• Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment.
• Work closely with the Executive Chef to develop new menu items and innovate existing dishes.
• Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste.
• Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control.
• Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness.
• Monitor and maintain consistency in food quality during service, ensuring timely delivery.
• Manage food prep and ensure all stations are set up in a clean and organized manner before service.
• Handle special dietary requirements and any guest feedback with care and professionalism.
• Assist in the recruitment and training of new kitchen staff.
• Work in collaboration with other departments to ensure seamless restaurant operations.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. 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.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. 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 Overview:

As a Sous Chef, you will play a critical leadership role in the kitchen, assisting the Head Chef in overseeing kitchen operations, managing the kitchen team, and ensuring the delivery of high-quality food to guests. You will be responsible for supervising food preparation, ensuring consistency in dish quality, maintaining food safety standards, and stepping in for the Head Chef in their absence. This position requires a passion for cooking, excellent organizational skills, and the ability to lead and inspire a team.

Key Responsibilities:

1. Kitchen Operations:Assist the Head Chef in managing the day-to-day operations of the kitchen, ensuring smooth and efficient food production.
   Oversee the preparation, cooking, and presentation of food to meet the restaurant’s standards.
   Ensure that all dishes are prepared to the highest standards, focusing on quality, taste, and presentation.
   Help create and implement new menu items or specials, working with the Head Chef to develop innovative recipes.
   
2. Team Supervision and Leadership:Supervise and lead kitchen staff, including commis chefs, line cooks, and kitchen assistants, ensuring tasks are completed efficiently and to the required standard.
   Train and mentor junior kitchen staff, ensuring they develop their skills and understand the kitchen’s expectations.
   Delegate tasks and manage workloads during service to ensure timely and efficient food delivery.
   Provide regular feedback and guidance to the kitchen team to maintain high performance.
   
3. Food Quality and Consistency:Maintain consistency and quality of food preparation and presentation at all times.
   Conduct regular quality checks on dishes before they leave the kitchen, ensuring they meet restaurant standards.
   Monitor portion control and ensure that all dishes are served with the correct garnishes and in the correct quantities.
   
4. Inventory and Stock Management:Assist in managing inventory, ensuring all ingredients and supplies are stocked, rotated, and stored properly.
   Help place orders for kitchen supplies and ingredients, maintaining cost efficiency without compromising quality.
   Monitor stock levels and work with the Head Chef to ensure minimal waste and proper stock rotation (FIFO – First In, First Out).
   
5. Health, Safety, and Hygiene:Ensure compliance with food safety, hygiene, and sanitation standards in accordance with local health regulations.
   Oversee the cleanliness and maintenance of the kitchen, including utensils, equipment, and workstations.
   Ensure that all kitchen staff follow proper food handling and sanitation procedures.
   Regularly check kitchen equipment to ensure proper functioning and arrange for repairs as needed.
   
6. Collaboration with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and that dishes are prepared and delivered promptly.
   Participate in pre-service briefings with the front-of-house team to discuss the menu, special requests, and any dietary restrictions.
   Maintain open communication with the service staff to ensure orders are processed accurately and on time.
   
7. Cost Control and Budgeting:Assist the Head Chef in managing kitchen costs, including food costs, labor costs, and wastage.
   Help with the development and implementation of strategies to reduce food waste and optimize resources.
   Monitor portion sizes and ensure that ingredients are used efficiently.
   
8. Assisting the Head Chef:Assist the Head Chef with menu planning, recipe creation, and cost control.
   Take charge of the kitchen and operations in the absence of the Head Chef.
   Maintain and uphold the restaurant’s overall culinary vision and ensure staff adhere to the set standards.
   

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Head Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

Key Responsibilities:

• Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards.
• Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment.
• Work closely with the Executive Chef to develop new menu items and innovate existing dishes.
• Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste.
• Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control.
• Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness.
• Monitor and maintain consistency in food quality during service, ensuring timely delivery.
• Manage food prep and ensure all stations are set up in a clean and organized manner before service.
• Handle special dietary requirements and any guest feedback with care and professionalism.
• Assist in the recruitment and training of new kitchen staff.
• Work in collaboration with other departments to ensure seamless restaurant operations.

Key Responsibilities

• You will be responsible for providing guidance to cooks and improving their cooking skills. You will spend at least 75% of your time on hands-on cooking.

• Manage Complex Centralized Kitchen operation; ensure a safe and hygienic kitchen environment, and food are served in top quality according to SOP

• Supervise all culinary crew; ensure all culinary staff practise good personal hygiene practices, compliance to food safety and workplace safety requirements

• Assist in the preparation and service of food to customers

• Lead the team and ensure the kitchen runs smoothly at all times

Key Requirements

- At least a holder of NTC2 or NTC3 in Food Preparation

- Familiar with local food cuisine- Experience in managing centralized kitchen operations

- Valid basic food hygiene certification

• Following the guidance of the Executive Chef in the preparation and presentation of all menu dishes and other products made within the kitchen.
• Optimising the cooking processes with attention to speed, quality and delivery.
• Enforcing strict health and hygiene standards and maintaining impeccable quality standards within the kitchen and service areas at all times, including overseeing a daily and weekly deep cleaning schedule.
• Being part of a climate of smooth and friendly cooperation, communication, training & mentoring Junior Staff within the kitchen and service areas and with the store team as a whole.
• Experience in Michellin Star Restaurant
• Proven experience and responsibility in a busy, fast paced kitchen.
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices and understanding of trends and new styles.
• Attention to detail and high standards of presentation, creative flair and imagination.
• Able to work effectively as part of a team with a ‘can do’ attitude and a willingness to continually improve; cheerful, reliable and articulate.
• Food Hygiene qualifications and professional cooking qualification.
• Completed Food Hygiene Level 3

• Assist the Executive Chef for kitchen’s daily operations.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees for daily kitchen operations when the Executive Chef is not available.
• Set-up kitchen for the day’s business by preparing necessary equipment, utensils and food ingredients etc. at work stations.
• Cook or directly supervise the cooking of food items.
• Prepare customers’ orders according to standard recipes and procedures.
• Perform food and work safety rules and policies at all times.
• Prepare food ingredients for next day operations.
• Store all food products/ ingredients at the end of the day.
• Perform any other duties to be assigned from time to time by superiors.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adheres to uniform, grooming and appearance standards.

7. Maintain effective working relationships with the front line as well as the management.

8. 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 Descriptions:

• Assist the Executive Chef in managing the kitchen's daily operations, including supervising kitchen staff, ensuring smooth workflow, and maintaining high culinary standards.
• Oversee the preparation and cooking of high-quality dishes while adhering to the menu and recipe specifications.
• Ensure kitchen staff is properly trained and follows safety, sanitation, and hygiene guidelines.
• Monitor inventory levels, order supplies, and maintain efficient stock control to minimize waste.
• Collaborate with the kitchen team to create new dishes and seasonal menus in line with the restaurant’s concept and guest preferences.
• Assist in menu planning, costing, and portion control.
• Maintain cleanliness and organization in all kitchen areas and equipment.
• Handle food-related customer complaints and resolve issues efficiently and professionally.
• Manage kitchen shifts and work schedules, ensuring proper staffing during peak hours.
• Maintain high standards of food quality, presentation, and consistency.
• Assist with kitchen administration, including maintaining food safety and hygiene records.

Requirements:

• Proven experience as a Sous Chef or in a similar role in a high-volume kitchen environment.
• A strong passion for food and cooking, with a keen eye for detail and creativity.
• Exceptional leadership and communication skills, with the ability to motivate and lead a team.
• In-depth knowledge of food safety and hygiene standards.
• Ability to work under pressure, manage multiple tasks, and meet deadlines.
• Strong organizational skills and attention to detail.
• Culinary diploma or equivalent is preferred.
• Proficiency in food preparation, cooking techniques, and plating.
• Flexibility to work shifts, including weekends and public holidays.

New concept Coming coming this January 2025

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Sous chef skills requirements according to in house policies, at leat 5 years of experience

Assisting the chef de cuisine for all the key tasks

Apply for interview

Duties & resposibilities:

• Well experienced in making Pakistani/North Indian Cuisine (Curries, Bbq, Biryani, Pulao, Signature dishes)
• Well experienced in making all kinds of Naan in a Charcoal Tandoor
• Well aware of recipes and marination/preparation of famous Charcoal Bbq (Beef, Lamb, Seafood, Chicken)
• Well experienced in making Chicken/Mutton Karahi and other famous Pakistani Curries
• A good team player
• Responsible to supervise junior kitchen staff and lead them to achieve best results in food preparation and presentation
• Ensure the food quality, taste and the presentation of cooked food before serving.
• Ensure prompt and speedy delivery of the orders
• Plan menu for special occasions and festivals
• Health and safety conscious to maintain a safe and hygienic kitchen environment and operations
• Order Kitchen supplies and check quality of ingredients supplied
• Monitor temperature of Chillers, Freezer and hot holding equipments

About Us:

We are a leading restaurant brand from Asia, dedicated to providing high-quality dining experiences that are widely loved by young consumers. With over a decade of success and a strong market presence, we are now expanding internationally, and Singapore is a key milestone in our journey.

Key Responsibilities:

· Work with General Manager to lead and operate the Kitchen crew to achieve operational standards established by the Management.

· Manage Kitchen expenditure and compare against established budget.

· Record and verify all transactions of all material from vendors at outlets.

· Prepare and present monthly expenditure report.

· Ensure that kitchen operate at established Operating Level Program Standards, NEA regulations and Management SOP.

· Constantly review and operation procedures, methods, workflow and introduce improvements to achieve greater efficiency and quality.

· To be able to work at different outlets across Singapore.

· Undertake any additional responsibilities assigned by management.

Requirements:

· Professional Certificate in Culinary or Diploma in Hospitality or F&B Management.

· Food Safety Level 1 Certified and Food Safety Level 3 Certified preferable.

· Minimum of 2 years of experience in the F&B industry in similar capacity.

· Excellent communication and organizational skills, with the ability to coordinate multiple stakeholders effectively.

· Fluency in English and Mandarin, with strong copywriting skills being a plus.

What We Offer:

· Competitive salary and opportunities for career growth.

· A chance to work with an established brand entering a dynamic new market.

· A collaborative, innovative, and fast-paced working environment.

We look forward to having you join us in shaping the future of dining in Singapore!

The Sous Chef is responsible for supporting the culinary operations of the cafe and ensuring the delivery of high-quality food and exceptional dining experiences to customers. This role involves menu planning, food preparation, and maintaining high standards of cleanliness and food safety. The Sous Chef should have a passion for creating delicious dishes and be knowledgeable about current culinary trends.

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Ability to create and execute creative and appealing menus.
• A team player and able to work in a fast-paced and dynamic environment.
• Positive attitude with a pleasant personality

• Job Title: Chef / Sous Chef
• Type: Full-time position
• Cuisine: Italian
• Location: Hillview / Duxton / Bedok

RESPONSIBILITES

• Assist to Outlet Chef with full operation of kitchen task
• Prepare and cook dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 3 years of experience in a similar role
• 6 days work week
• Proficiency in Italian cuisine and ingridents preparation
• Ability to work in a fast-paced environment
• Handle own station without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Junior Position

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts
• Annual Loyalty Salary Increment

• Leads, plans and manage the working schedule of kitche staff
• Provides guidance to junior kitchen staff memebers, including, but not limited to baking, food preparation and decorating
• Overseas and organizes kitchen stock, ingredients and menu creation
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Hires and trains new kitchen employee to kictehn standards
• managed food and product ordering by keeping detailed records and minimises wates, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and kitchen standards
• Taking charge of customer complaints, ordering ingredients and supplies
• Any other ad hoc tasks assigned by the management

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager