Responsibilities:
• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing meats)
• 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 co-workers and customers
• Ensure all food and other items are stored properly at appropriate temperatures
• Handling multiple food orders at one time
• Assisting other cooks in preparing food or helping other team members when needed
• Prepares food before the arrival of the guests for special arrangement/ reservation
• Operates various kitchen appliance such as blender, oven, grill or stand mixer
• Cleans food preparation areas and maintains the cleanliness of the kitchen
• Preparing ingredients for shift; washing vegetables, chopping, seasoning meat, etc.
• Cleans up after business hours

Requirements:
• Candidates must possess at least 1 to 2 years relevant experience
• Willing to learn and adapt to various line positions with locations
• Able to work independently and in a fast-paced environment
• Attended SFA’s basic food hygiene course
• Ability to communicate and develop an effective working relationship with fellow employees.
• Possesses and exhibits the drive to provide exceptional service.
• Possess the drive and passion to excel in the F&B industry
• Able to converse and write in Chinese to liasise with mandarin speaking vendor & customers

• Must be able to work night shift and splite shift

• Must be able to work extra hours if needed

If you love great food & coffee and enjoy working in a cafe setting, this is the place for you!

Descriptions:

• Prepare and assemble ingredients for menu items.
• Following directions provided by outlet in-charge Chef
• Preparing high-quality meals and food items according to company recipes.
• Keep work area clean and safe
• Make adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Season food according to recipes or company needs.
• Assist other cooks during the food assembly process.
• Estimate expected food consumption and organised preparation.
• Keep records and accounts of food purchases.
• Monitor supplies and re-order stock when necessary
• Improve food preparation methods based on feedback.

Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently and work under pressure
• Great communication and interpersonal skills
• Ability to multitasking
• Able to work in hot kitchen
• 6 days per week
• Singaporean only

Benefits:

• Staff Meal
• Uniform provided
• Birthday Voucher
• Staff Discount
• Sales Target Incentive

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Responsibilities:

• Liaise with suppliers throughout the whole process of ingredients ordering
• Responsible for food preparation process and kitchen workflow
• Provide consistent quality and accurate quantity of dishes and creations to every restaurant
• Communicate with restaurants and outlets to determine their orders and requests
• Assist in menu formulation, as well as inventory and stocktake management
• Maintain cleanliness and excellent hygiene
• Reach and exceed all goals and objectives, including health and safety standards
• Build strong and lasting relationships with suppliers
• Maintain positive, respectful andprofessional work environment
• Provide feedback, ideas and new initiatives to Manager

Requirements:

• Positive work attitude
• Willingness to learn and excel
• Good communication and interpersonal skills
• Ability to multi-task and work well in a fast-paced environment
• Meticulous with high degree of initiative and resourcefulness

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned

Job Description

Main Responsibilities

-Report to Brand Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to maximise the productivity of kitchen staff

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-e- Procurement for ordering supplies and update GRN

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Conduct orientation, training & coach new trainees

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Plan staff duty roster and cleaning duties

-Adhere to company’s standard operating procedures

Any other appropriate duties and responsibilities as assigned