Job Overview:

We are seeking a talented and innovative Chef to join our team. The ideal candidate will have a passion for culinary excellence and be responsible for creating delicious and creative dishes, mentoring aspiring chefs, and contributing to a vibrant culinary community. Experience in high volume cooking will be an advantage. You'll be working with state of the art equipment.

You'll responsible for:

1. Menu Development: Design and develop creative and appealing

menus for high volume production which can

be brought to market. These menu should

reflect diverse culinary styles.

2. Hands On Cooking: Prepare dishes in accordance with recipes and

cost containment.

3. Team Collaboration: You will be working with many food

entrepreneurs who are trying to bring their

product to market. You will need to learn, teach

and even modify their cooking styles and

techniques to suit high volume cooking.

4. Member Support: Provide guidance and mentorship to members

using the co-share kitchen. Assist them with their

recipes and cooking techniques.

5. Quality Control: Ensure all raw ingredients are received in the best

condition in accordance with the quantity and type

ordered.

6. Health and Safety: Maintain a clean and organized kitchen, adhering

to all health and safety regulations and guidelines.

7. Events Participation: Assist in planning and executing culinary events,

workshops, and demonstrations.

8. Inventory Management: Manage inventory, order supplies, and

maintain equipment to ensure the kitchen

runs smoothly.

What You need:

1. Qualifications: Minimum WSQ Diploma in Culinary Arts and 'O' Levels

2. Must be able to read, write and speak English and Mandarin well.

3. Good culinary skills with a strong understanding of various cooking

methods and commercial kitchen equipment.

4. Excellent Communication and interpersonal skills.

5. Able to work under pressure.

6. Good leadership skills, must be able to teach and mentor other

Chefs.

What we offer:

- 5 day work week

- 14 days annual leave, medical and dental benefits

- 13th month AWS and incentives

- Dynamic and collaborative work environment

- Opportunity for professional growth and development

• Controlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approving and “polishing” dishes before they reach the customer
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Job Description

• Manage and oversee daily kitchen operations.
• In charge of cooking and preparing of all the dishes.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleaniness and hygiene standard.
• Remove any hazards and ensure safety in kitchen and also check for any defects in the kitchen and equipments.
• To perform ad-hoc duties as assigned by outlet Manager

Job Requirements

• At least 3-5 years of experience in Zi Char and Chinese Cuisine.
• Able to work as a team player.
• Able to commit 6 days of work per week.
• Able to work in a fast-paced environment.

Chef Job Description Template

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

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

Chef Responsibilities:

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

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian Flavors, and delivering unforgettable dining experiences to its customers.

Job Description & Responsibilities

Food Preparation Oversight: Manage and oversee the food preparation process, ensuring efficiency, quality, and adherence to culinary standards.

Menu Design and Development: Create and develop innovative menus featuring new and existing dishes, delivering a diverse, high-quality dining experience. Refine and approve final dishes to meet quality and presentation standards before serving.

Workflow and Inventory Management: Streamline food preparation workflows for optimal efficiency—plan and place orders for equipment and ingredients based on inventory assessments. Coordinate timely repairs and maintenance to ensure kitchen functionality.

Staffing and Training: Take full responsibility for hiring, training, and managing kitchen staff to maintain a skilled and motivated team. Supervise, guide, and provide constructive feedback to kitchen team members. Estimate workload requirements and recommend appropriate compensation.

Quality Control and Compliance: Address and resolve any issues in food preparation to uphold quality standards. Ensure strict compliance with nutritional guidelines, sanitation standards, and safety regulations.

Requirements:

Proven experience as a Head Chef or Kitchen Operations Manager.

Expertise in Malaysian or Singaporean cuisine is highly preferred.

Strong leadership skills with a track record of effectively managing kitchen staff.

Excellent organizational and communication abilities.

In-depth knowledge of food safety and sanitation practices.

We regret that only shortlisted candidates will be notified.

Flexible Working Hours and Salary Depends on experience. Part time and Full time welcome.

Work scope is typical of any other Chef for a Thai restaurant.

Preferrably people with passion and open to creativity and new ideas.

Those interested to know more, kindly Whatsapp 98558883 for further discussion.

• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed

• Supervise kitchen staff and coordinate daily activities
• In-charge in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Scheduling staff and managing kitchen operations
• Develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 7 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

• Monitor daily food preparation.
• Responsible for preparing ingredients at the establishment, cooking, processing customer orders, maintain hygiene and cleanliness in the workspace area.
• Maintain supplies of foods, daily stock take and ordering.
• Checking of incoming goods upon arrival and the invoice.
• Perform routine inspection and evaluation of work station, including food presentation, food hygiene, safety in the kitchen area and cleanliness.
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Good attitude, innovative of new food, meticulous, self-motivated and hardworking.
• Perform other necessary ad-hoc duties.
• Experience in Chinese Zi Char will be advantageous.

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Job Responsibilities:

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

Job Requirements:

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

• Foster positive thinking and motivation within all pastry kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Ensure maximum compliance to all FSS Policy and Procedure.
• To strive for improvement through daily training and continuous updating.
• Have daily guest contact and report feedback.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Perform any other reasonable duties as required by the department head from time to time

Requirements:

• Minimum of three years related experience.
• Experience in hotel industry will be added advantage.

Job Functions & Summary:

Responsible for managing the day to day culinary operations in the assigned F&B outlet.

Job Roles & Responsibilities:

(1) Responsible for all food productions for the assigned outlet.

(2) Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.

(3) Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.

(4) Develop and monitor food and labor budget for the section.

(5) Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

(6) Approve the requisition of products and other necessary food supplies.

(7) Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

(8) Implement control to minimize food waste.

(9) Consult the Executive Chef about food production aspects of special events being planned.

(10) Cook or directly supervises the cooking of items that require skillful preparation.

(11) Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

(12) Evaluate products to assure that quality, price and related goods are consistently attained.

(13) Visit dining area periodically when it is open to welcome members.

(14) Any other duties that might be assigned from time to time.

Requirements

Minimum 6 years’ relevant working experience in culinary in resorts and up-market hotels.

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

· Accuracy and speed in handling emergency situations and providing solutions.

· Excellent organizational and management skills.

· Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.

· Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.

We're on the look out for enthusiastic individuals to join our team as a Commis Chef/Junior Chef! This is a fantastic opportunity for those who have passion for F&B inudstry and want to be part of a Vibrant team.

• Food Preparation: Assisiting with the preparation of ingredients, Chopping, Peeling and preparing vegetables, meats, fish and raw materials according to recipes and instructions.
• Cooking Assistance: Helping senior cehfs (Chef De Partie) in cooking and assembling dishes, ensuring food is prepared according to the menu standards.
• Maintaining Cleanliness: Ensuring the kitchen is clean and organized by following health and saftey standads, regularyly washing dishes, utensils and kitchen equipment and sanitizing work areas.
• Adhering to Food Safety regulations: Following food safety and hygiene protocols, ensuring that food is stored and handled properly to avoid contamination.
• Assisiting with Presentation: Helping with the plating and garnishing of dishes to ensure they meet the retaurant's visual standards.

Join our team and make a difference! This is your chance to gain hands on experience un the Italian Casual Dining world, learn new skills and kick-start a fulfillinf career in the F&B industry. Apply today and bring your passion tonour friendly dynamic team!

Alpha HR Pte Ltd | EA License No. 24C2354

Lee Mong Yang Alex | EA Reg No. R24123784

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Job Description

• Support and follow direction of Executive Chef in order to perform the role with precision and attention to detail.
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
• Prepare daily mise-en-place.
• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.
• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.
• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.
• Adhere to all standards for food hygiene, presentation, production and portioning.
• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.
• Maintain standard cleanliness and sanitation in all kitchen areas.
• Minimise food wastage.
• Ensure sufficient stocks in storage and inform superior for replenishment.
• Other job related tasks as and when assigned

Requirements

• Minimum culinary certificate or equivalent with minimum 2 years of relevant experience
• Good communications skills
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Resolve issues in a fair and positive manner
• Be punctual and well disciplined
• Only Singaporean and Permanent Resident may apply

Job Description

• Support and follow direction of Executive Chef in order to perform the role with precision and attention to detail.
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
• Prepare daily mise-en-place.
• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.
• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.
• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.
• Adhere to all standards for food hygiene, presentation, production and portioning.
• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.
• Maintain standard cleanliness and sanitation in all kitchen areas.
• Minimise food wastage.
• Ensure sufficient stocks in storage and inform superior for replenishment.
• Other job related tasks as and when assigned

Requirements

• Minimum culinary certificate or equivalent with minimum 2 years of relevant experience
• Good communications skills
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Resolve issues in a fair and positive manner
• Be punctual and well disciplined

Job Description:

• Assist Sous Chef in daily operation
• Training new staff on board
• Maintain station cleanliness
• Ensure food is prepare according to company's standard
• Receive daily stocks and update Sous Chef for any stock discrepancies

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 1 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

RESEARCH AND DEVELOPMENT CHEF Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Food preparation

• Plans monthly menu and work with Marketing on prints
• Cook dishes according to daily/ weekly/ monthly/ special festive menu
• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
• Ensure freshness and quality of ingredients used and dishes served
• Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control

• Maintain supplies to ensure adequate but not over-order and no wastage
• Checking of goods receivable from suppliers
• Practice good food hygiene and safety standards
• Inspects and checks operating equipment to ensure good working conditions

Customer Service

• Interact with clients and gather feedback
• Check clients’ satisfaction and provide immediate updates to Operations Manager and team

Communication

• Effectively communicate with team members and in Charge
• Inform Operations Manager or Head Office on operations or employees’ related issues
• Ensure team members provide good customer service during operations

Administration

• Prepare roster accordingly and schedules manpower
• Prepare attendance sheet, overtime process and team leaves application etc
• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
• Record discipline matters after counselling employees
• Ensure team members’ documents eg forms are submitted to Head Office timely
• Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
• Attend meetings when required
• Ad-hoc duties when required

Hygiene and work safety

• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise

Grooming and personal hygiene

• Ensure uniforms are properly laundered and are clean and neat
• Covered shoes and socksHygiene and work safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise must be worn
• Be sure to freshen up after smoking
• Excessive accessories and nail polishes are not allowed
• Contribute to a cohesive environment where colleagues work together regardless of job tasks to ensure our clients enjoy our food served and have good dining experiences.
• To take on any other tasks or projects that may be assigned by the management from time to time.