We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

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

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

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

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

9. Ensure the freshness and quality of food items.

10. Main the cleanliness and hygiene of the kitchen.

Job Description

• Assist the Senior Chef in the operation of the department and responsible for the proper efficiency and profit functioning
• To assist Senior Chef in baking or preparing and cooking items in the menu
• Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned
• Ensure proper storage of all perishable material accordingly to the First-in-First-Out Policy
• Perform other related duties as assigned by Supervisor

Job Requirements

• Candidate must possess relevant certification in Pastry and Baking or Culinary Cooking
• Minimum 2 years of working experience in the related field is required for this position
• Able to learn and adapt swiftly
• Able to work individually as well as efficiently in a team
• Able to present a positive and professional attitude at all time
• Must be able to work on shifts, weekends, and public holidays
• 5-day work week

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Checks periodically expiry dates and proper storage of food items in the section
• Consults daily with Sous Chef and Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Job Responsibilities
• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements
Education & Certification
• Diploma/Degree in Culinary Arts/ Pastey or related field preferred

Experience
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

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

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

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

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

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

1. Cooking chinese food for family ( 2 adult + 1 kid)

2. Weekday ( breakfast and dinner), weekend ( breakfast, lunch, dinner)

3. Take care of 9 years old boy

Requirements:

• Possess minimum diploma education.
• Minimum 2 years of relevant working experience.
• live in
• 6 working days per week
• working hours monday - friday 7am-7:45am, 3:30pm-9:30pm weekend : full day
• welcome foreigner, only WP quota.

Send CV to [email protected]

salary sgd 3000- sgd 4500

Role: Head Chef
Location:

• Toa Payoh Central

Looking for: Full Time

Working Hours: 10.30AM - 10PM

• 6 days/week
• 11-hour shifts (including a 90-minute break)

Job Description:

• Run and be in charge of 1 kitchen assistants in one restaurant.
• Prepare and cook Zi Char and 麻辣香锅
• Maintain high standards of food preparation
• Ensure kitchen cleanliness, hygiene, and compliance with all food safety regulations.
• Manage inventory for ingredients and supplies, minimizing waste while ensuring availability of stock.
• Collaborate with the kitchen and front-of-house teams to ensure timely food preparation and smooth service.
• Train and guide kitchen staff, sharing knowledge and techniques for preparing Mala Xiang Guo.
• Perform other ad-hoc kitchen duties as required to support the team.

Requirements:

• Proven experience in 翻锅
• Strong knowledge of food safety standards and kitchen hygiene.
• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and presentation.
• A passion for cooking Mala and providing guests with an unforgettable dining experience.
• Ability to work as part of a team, with good communication and collaboration skills.
• Previous restaurant kitchen experience is preferred, but training can be provided to the right candidate.
• Food Hygiene Certificate is a plus; if not already certified, training will be provided.

Benefits:

• Competitive salary package with AWS, annual increments, and performance-based bonuses.
• Monthly bonus opportunities based on hygiene inspections, kitchen performance, and overall results.
• Enjoy up to 2 staff meals during shifts
• Opportunities for career growth within the company as we expand our outlets.

Role: 麻辣 Head Chef
Location:

• Toa Payoh Central

Looking for: Full Time

Working Hours:

• 6 days/week
• 11-hour shifts (including a 90-minute break)

Job Description:

• Run and be in charge of 1 kitchen assistants in one restaurant.
• Prepare and cook our Zi Charand 麻辣香锅
• Maintain high standards of food preparation
• Ensure kitchen cleanliness, hygiene, and compliance with all food safety regulations.
• Manage inventory for ingredients and supplies, minimizing waste while ensuring availability of stock.
• Collaborate with the kitchen and front-of-house teams to ensure timely food preparation and smooth service.
• Train and guide kitchen staff, sharing knowledge and techniques for preparing Mala Xiang Guo.
• Perform other ad-hoc kitchen duties as required to support the team.

Requirements:

• Proven experience in 翻锅
• Strong knowledge of food safety standards and kitchen hygiene.
• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and presentation.
• A passion for cooking Mala and providing guests with an unforgettable dining experience.
• Ability to work as part of a team, with good communication and collaboration skills.
• Previous restaurant kitchen experience is preferred, but training can be provided to the right candidate.
• Food Hygiene Certificate is a plus; if not already certified, training will be provided.

Benefits:

• Competitive salary package with AWS, annual increments, and performance-based bonuses.
• Monthly bonus opportunities based on hygiene inspections, kitchen performance, and overall results.
• Enjoy up to 2 staff meals during shifts
• Opportunities for career growth within the company as we expand our outlets.

SUMMARY

The Demi Chef (DC) acts as the Chef De Partie (CDP)’s deputy and a shift leader. The incumbent has to ensure a smooth kitchen operation and carry out tasks as assigned by the CDP or Central Kitchen Manager (CKM)

RESPONSIBILITIES

Serves as the shift leader in the kitchen

He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include:

• Conduct meal quality check and ensure that they meet standards
• Conduct staff training on equipment function, standard recipes, personal hygiene and food safety
• Ensure that meals are served according to dietary requirements and requests
• Plan meal preparation according to schedule and update kitchen team on any change of meal request
• To plan and prioritize urgent duties/works to be carried out to ensure smooth operations
• Ensure goods are received in proper and good condition according to purchase requests
• Ensure goods are stored according to food safety regulations
• Monitor inventory level daily and liaise with Assistant – Kitchen Operations on purchasing
• Monitor food wastages and update CDP/CKM if there is any discrepancy
• Participate in menu planning
• To spot and inform Chef De Partie/Executive – Kitchen Operations on safety hazards that require attention.
• Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule
• Assist CDP to implement SOPs and ensure that all staff adhere to them strictly
• Delivery and collection of food using food warmer trolley or food bag for every meal
• Ensure cleanliness for all crockeries, utensils and equipment
• Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal.
• Ensure all food waste are disposed into the right waste bins
• Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests
• Report to CDP/CKM if there is any sign of pest infestation in the kitchen area
• To carry out any other duties and responsibilities as assigned

JOB REQUIREMENTS (include shift work, perm night shift, etc.)

Qualifications

• Minimum Primary School Education or equivalent
• At least 4 years of relevant culinary experience
• Able to understand and speak basic English
• Possess Certificate in Basic Food Hygiene
• Possess Class 3 driving license will be an advantage

Competency Requirements Core

• Able to work in a fast-paced central kitchen environment (cooking and preparing in large quantities)
• Resilient, able to handle stress
• Compliant, able to listen and follow instructions
• Team player
• Open minded and continuously seek opportunities to improve
• Great time management and task prioritization

Technical/Functional

• Good knowledge and skills in kitchen operations
• Able to cook, prepare, plan and delegate duties to kitchen staff according to daily requirements
• Confidence in operating kitchen equipment
• Able to solve daily operational issues with efficiency

Leadership

• Problem solving skills

Physical Requirements

• Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)

Working Conditions

• Uniform and duty meal are provided
• Safety shoes required (yearly reimbursement, claimable after probation)
• Non-air-conditioned environment
• No smoking allowed within the premises of the nursing home

Working Hours

• Any timeslot of 8-hour shift between 5:00AM – 7:00PM
  (6-day work week, rotating shifts include work on weekends and public holiday, no fixed rest day)

Direct Reports (Job Titles of Positions to be supervised by the Incumbent)

• Cook I, Cook II, Assistant/Steward, Driver

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Monitor the quality of ingredients and cooked dishes / pastry meet the hotel’s standards.
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
• Assist in training within department and to attend training sessions when requested.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments.
• Participate in serving guests during outside catering events as assigned.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Any other adhoc duties as and when assigned by the Management.

Junior Chef / Training Chef / Kitchen Crew (Locals)

We are a vibrant bar looking for an enthusiastic, hard-working, and disciplined individual to join our

team as a Junior Chef. If you have a passion for exceptional food, wine, and coffee, and a positive

outlook, we’d love to hear from you!

Requirements:

● Expertise in pasta making, tapas preparation, and baking.

● Strong passion for wine and coffee.

● Training and experience in front-of-house service.

● Confidence in customer interactions.

● Hungry for personal growth and demonstrates a high level of accountability.

● Proficiency in preparing a variety of cuisines with a focus on presentation.

● Certification by the Singapore Food Agency (SFA).

● Work experience in Spanish, Italian, or French restaurants is highly preferred.

Responsibilities:

● Manage kitchen operations, including opening hours from 11:00 AM to 10:00 PM.

● Oversee stock management, maintain inventory, and coordinate with suppliers.

● Maintain a clean, organized, and efficient kitchen.

● Engage with customers by taking orders, managing the POS system, and processing payments.

● Ensure seamless operation of the entire kitchen.

Expectations:

● Salary: Competitive salary starting from SGD 2,500/month, with a 1-month sign-up bonus payable after 8 months

of employment.

● Work schedule: 6 days per week, 11 hours daily, including a 2-hour break.

● Start date: 1st December 2024 (non-negotiable).

● Location: 1 minute from Maxwell MRT.

● Flexibility to work evenings, weekends, and holidays as required.

● Opportunities for career growth in a supportive environment.

Working Hours:

● 11 hours daily, inclusive of a 2-hour break.

Type: Full-Time

Location: On-site, in person

Join us and be part of a team creating exceptional culinary experiences in a welcoming and lively

atmosphere!

As a Pastry Chef he/She manages kitchen personnel. He/She is responsible for making the administrative decisions for the kitchens. He/She develops and standardises recipes. He/She designs food preparation aesthetics. He/She plans special menu items. He/She designs the menu and determines menu prices. He/She maintains safety and sanitation in the kitchen. He/She maintains equipment.

– ensuring compliance to sanitation, hygiene, health and safety legislation and organisational and quality requirements

– design, plan, cost and price menus and co-ordinate food preparation

– quality management of food

– investigate and resolve customer complaints within agreed criteria

– effective liaison, support and assistance with the remainder of organisation

– allocate workloads to team members

– supervise, manage and assist in the direction of the overall performance of the team

– maintaining accurate records and accounts as required and reporting as agreed

– set an example for team members of commitment, work ethic and habits and personal character

– responsibly use resources and control expenses to operate within budgetary controls

– adhere to all organisation policies and procedures

Prepare and cook high quality food according to menu guidelines and recipes.

 Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size,

presented on the correct serving dish in the prescribed manner.

 Ensuring that all mise‐en‐place is always freshly prepared and on time.

 Supervising members of the kitchen team who are responsible to you.

 Ensuring that junior chefs and trainees receive the right training and optimum guidance.

 Helping to create good communication between floor and kitchen staff and within the kitchen.

 Receiving and safe storage of food.

 Assisting with regular stock takes.

 Receiving, recording and accounting for supplies and deliveries.

 Maintaining restaurant cost control systems as they affect your area of responsibilities.

 Following correct hygienic food handling practices.

 Following the restaurant’s regular cleaning and waste disposal practices.

 Optimising the use of restaurant resources: food, energy, labour, water.

 Using safe work practices and supporting others to use them.

 Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.

 Participate on the health and safety committee, rotation basis.

 Maintain kitchen equipment and plant in good condition.

 Participating in team meetings and surveys.

 Attending training courses and seminars as and when required.

 Striving to study management subjects in preparation for future advancement.

 Carrying out other duties typically expected of the position as required from time to time.

Job Description:

• Responsible for daily sales and oversee the operations.
• Work closely with the head chef, supervisors and managers to ensure excellent service.
• Control and direct the food preparation processes and any other relative activities.
• Handling a wide range of raw fish and other ingredients.
• Ensure the highest quality in preparation of dishes.
• Make sure ingredients are always fresh and high-quality.
• Monitor food stock and place orders, as needed.
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
• Oversee the cleanliness, hygiene, and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standard in this area.
• Train and develop team members in the future.

We are looking for a passionate Commis to join our passionate team at SEROJA .

We offer a fixed 2 days off on every Sunday & Monday .

All Candidates should be experienced , passionate and have a strong desire to work in the food industry .The role will require candidates to work well in a team and be well-versed in the food & beverage .

DUTIES AND RESPONSBILITIES

• Working alongside the Sous Chef & Head Pastry Chef.
• Execution of designated mise en place.
• Responsiblity in ensuring produce is top quality and not passed expired date.
• Managing food wastage in restaurant.
• Communication with demi chefs & commis chef to ensure stations are prepared for service.
• Participate in brainstorming & Rnd with Sous Chef & Head Pastry Chef.
• Ensure hygiene level is up to standard.

THE POSITION REQUIRES

• Relevant work experience in a fine dining establishment.
• Keen attention to detail.
• Level 1 Hygiene Safety cert by SFA
• Adequate basic food knowledge.
• Team player with outstanding interpersonal skills .
• Good presentation and influencing skills.
• Ability to work and thrive within a diverse environment.
• Self motivated and energetic.
• Ability to work effectively and contribute in a team across divisions.

WHAT WE OFFER :

• 14 days Annual Leave
• Annual Bonuses
• Medical Insurance
• Performance incentive
• Staff meal
• Competitive salary
• Training Programme

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

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

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

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

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

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

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

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

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

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

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

· Minimum GCE N-Level or ITE qualifications

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

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

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

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

· Uphold excellent food hygiene and kitchen safety practices

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

The Dempsey Project is looking for a Pastry Chef who is passionate crafting delectable desserts and pastries. With instructions from the Head Pastry Chef, a Pastry Chef should focus on fine tuning his/ her skills, developing techniques, and achieving independence on his/her role.

Job Highlights:
- 14 Days Annual Leave

- 5 day work week, 44 hours
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Salary: $2600 - $3000

Job Description:

Follow orders and advice instructed by Pastry Chef to perform job task following directions
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make desserts/pastries/breads
Decorating and displaying finished products
Maintaining a neat and organized workspace during shift
Cleaning and restocking of workstation, ensuring all equipment is sanitized and prepared for the next shift.

Job Requirements:
Basic Culinary Skills
Experience or Entry levels with no experience are welcome to apply
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

GYUKATSU KYOTO KATSUGYU IS HIRING!

Summary and Benefits

• Salary: $3,000 - $3,500 (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

• Assist the Chef/Sous Chef in the smooth running of the kitchen's daily operations.
• Check/monitor daily preparation of the outlet.
• Assist in stock ordering, controlling, and conducting stock-take of inventory.
• Ensuring stock is rotated, labeled, and stored in compliance with health & Safety regulations.
• Update of daily stock in the kitchen.
• Knowledge of product and menu. This will allow you to check on staff and train accordingly.
• Checking the quality of produce delivered by suppliers.
• Be responsible for maintaining the food quality standard as set out by the outlet Chef.
• Ensure that food is prepared to the highest standards within the company guidelines.
• Ensure the consistency of the food quality prepared.
• Monitor the quality of food leaving the kitchen to ensure maximum guest satisfaction.
• Manage and ensure the cleanliness and hygiene of the workstation in the kitchen.
• Ensure that all work is carried out safely and securely and that all equipment is used correctly.
• Ensuring kitchen equipment is kept in a safe, clean, and fully functional condition.
• Correct handling of all company’s property to avoid breakages and wastage and monitoring.
• Follow ALL Company’s Procedures e.g. Re-stocking, breakages, wastage, and monitoring.
• Induction of new members of staff.
• You must comply at all times with the standards of dress code and personal hygiene as laid out by the company.

REQUIREMENTS

• At least 1-3 years of relevant experience in the F&B service field.
• 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
• Must be comfortable working on weekends and public holidays.

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

Please click on APPLY button or send your resume directly to 87646672 or [email protected] with your availability date and expected salary.

A Chef specializing in Indian cuisine is responsible for preparing authentic Indian dishes with traditional and contemporary flavors. They bring expertise in Indian spices, techniques, and recipes, ensuring an exceptional dining experience. This role involves creating menus, managing kitchen operations, and maintaining high standards of quality and hygiene, with a focus on Indian culinary traditions.

Hiring Full time Chef (Chinese & Western Cuisine)

Responsibilities:

• Responsible for Kitchen duties, cooking and food preparation.

• Assist in preparation and standby ingredients for cooking.

• Ensure food and presentation quality is maintained.

• Adhere compliance to the company’s rules, regulations and food preparation SOPs.

• Maintain food hygiene, and workplace safety standards.

• Maintain kitchen cleanliness and involve in cleaning duties.

• Other tasks as assigned

• Training provided (All welcome!)

Requirement:

• Hardworking & Alert

• Responsible

• Positive attitude and pro-active

• Able to converse in mandarin (to communicate with china colleagues)

• Able to start work immediately

• 6 days work week (weekday off)

• 9am-9pm

Contact 91898878 for an interview

Address: 28 Jalan Kelulut (S)809045

•To control the food cost and the consistency of quality and quantity of food served

• Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Head Chef

• Minimum Degree required

• Good knowledge of MS office, Exel and Payroll Software

• High level of flexibility

Join Our Team and Enjoy Fantastic Benefits!

Job Summary: The Head Chef plays a pivotal role in our culinary operations, overseeing all aspects of kitchen management and culinary excellence. This position requires a dedicated and skilled professional who can lead, inspire, and drive the kitchen team to consistently meet and exceed the highest food preparation standards. The Head Chef will also contribute to strategic planning, budgeting, and decision-making as a vital member of the leadership team.

Key Responsibilities:

Culinary Leadership:

· Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed established food preparation standards.

· Instruct and ensure adherence to well-defined recipes while constantly seeking opportunities for cuisine improvement.

· Display exceptional leadership by fostering a positive work environment, counseling employees as needed, and maintaining a professional approach to management.

· Provide direction for all day-to-day kitchen operations.

· Understand employee roles to perform duties in their absence or determine appropriate replacements.

· Set performance standards, monitor performance, and provide guidance to subordinates.

· Utilize strong interpersonal and communication skills to lead and influence kitchen staff.

· Advocate sound financial and business decision-making while demonstrating honesty and integrity.

· Promote service behaviors that exceed customer satisfaction and retention expectations.

· Improve service quality by communicating with staff, understanding guest needs, and providing guidance and coaching as required.

· Delegate tasks to develop supervisors and subordinates, setting clear goals and objectives.

· Review staffing levels to ensure they align with guest service, operational needs, and financial goals.

· Actively participate in menu development and maintain accurate costing records for all dishes.

· Determine food presentation and create decorative food displays.

· Recognize and uphold superior quality in products, presentations, and flavors.

· Ensure compliance with food handling and sanitation standards.

· Maintain proper food product handling and temperature control.

· Oversee the maintenance and functionality of kitchen equipment in line with health department and hotel standards.

· Review guest satisfaction feedback and data for areas of improvement.

· Collaborate with the purchasing department to acquire necessary goods and services.

· To manage Food costing effectively top comply to target C.T.C

· Ensure consistent food preparation and adherence to departmental appearance and quality standards.

· Maintain grooming and hygiene standards for kitchen staff.

· Ensure kitchen staff maintain required food handling and sanitation certifications.

· Uphold proper purchasing, receiving, and food storage standards.

· Interact with guests to obtain feedback on food quality, presentation, and service.

· Handle and address guest problems and complaints effectively.

· Maintain quality in receiving, storage, production, and food presentation.

· Schedule sufficient staffing levels to meet business demands.

· Enforce safety procedures for kitchen and food servers.

· Review daily food cost reports with key team members.

· Oversee weekly and monthly schedules to meet forecasts and budget.

· Attend daily morning meetings and administrative sessions.

· Identify developmental needs of kitchen staff and provide coaching and mentoring.

· Train kitchen associates in cooking fundamentals and plate presentations.

· Conduct interviews and hire new kitchen applicants.

· Review finished products for quality and presentation before serving.

· Perform additional duties as requested by hotel management.

· Ensure disciplinary procedures and documentation align with hotel operational standards and policies.

· Train and develop team members including regular food tasting with targeted menus

· Attend and conduct Food Costing Meetings with Clients and Team.

As a director:

· Develop long-term strategic plans to achieve organizational goals and objectives.

· Provide guidance, direction, and support to the team to align with the organization's vision.

· Oversee budget allocation and financial decisions to ensure efficient operations.

· Make critical decisions impacting the organization's growth and success.

· Manage stakeholder relationships, including board members, investors, clients, and employees.

· Evaluate department and project performance and implement improvements.

· Identify and mitigate potential risks.

· Create and manage the kitchen's budget, control food costs, and labor expenses.

· Ensure dishes leaving the kitchen meet taste, presentation, and portion size standards.

· Collaborate with restaurant management, suppliers, and other departments to ensure smooth operations.

· Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.

· Provide regular updates to higher management or board members on organizational performance.

· Ensure adherence to ethical standards and corporate governance principles.

Qualifications, Skills and Abilities::

· Minimum 8 years of experience

· Expert in international cuisines

· Specializing in seafood cuisine will be added advantage

· Specializing in fusion cuisine will be added advantage

· Strong leadership and management skills

· Excellent culinary skills and creativity

· Effective communication and interpersonal skills

· Financial acumen

· Attention to detail

· Problem-solving and decision-making abilities

· Commitment to quality and safety

· Flexibility and adaptability

Come join us to express your Andaz as Demi Chef if the following describes you.

You have the passion for providing bold and memorable moments through F&B offerings that reflects the hotel's focus on quality and creativity. You are service-oriented and always strive to delight your guests' tastebuds with your F&B offerings. You are hard working and a good team-player.

As a Demi Chef, you will be responsible to assist the kitchen in preparing consistent, high quality food product. You will also provide excellent, courteous, professional, efficient and flexible service to your guests at a consistent level that supports the outlet's operating concept thus, contributing to the overall success of the outlet, in accordance with the hotel's standards and financial goals.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality Management.
• Candidates without working experience are welcome.
• 1 year work experience as Demi Chef or 2 years as Commis in a hotel or restaurant with good standards will be an advantage.
• Basic Culinary skills and knowledge of Asian cuisine.
• Simple spoken and written English.
• Good hygiene knowledge.
• Well-groomed and a can-do attitude.
• Able to work shifts, weekends and public holidays.

** We regret that only shortlisted candidates will be notified **

1. JOB DESCRIPTION

Job Title

Chef/Cook

Occupation

CHEF

Job Description & Requirements

Job Description & Requirements

- 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