Job Description & Requirements

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Interaction with the customers and resolving the problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.

• Preparing food and ingredients.
• Managing kitchen staff or other employees.
• Ordering kitchen food supply.
• Controlling kitchen costs.
• Cooking food and plating it.
• Meeting with guests to ensure they like their food.
• Creating menus or revising current menus.
• Managing food budget.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

Chief Chef Responsibilities:

1. Daily operations of the kitchen including production, preparation & presentation.

2. Ensure all preparations are of highest quality at all times in terms if taste and plating

3. Efficient management of food costs & wastage.

4. Maximizing the overall food & beverage department profit.

5. Quality levels of production including cleanliness, sanitation & hygiene.

6. Monitor kitchen flow

7. Procurement & purchasing and managing the food costing to optimal for business profitability

8. Managing and training staff and duty roster

Requirements and experience to prepare all the below receipes

Breakfast preparation:

Different types of eggs preparation like omlette, sunny side, over easy, poached eggs, half boiled ….

English styles pancakes with different toppings

Indian dish like Vada, Poha, Upma, paratha, dosa, chutney of different style, as part of the hotel requirement of breakfast

Different styles of potatoes

Baking of cake and cookies for daily breakfast

Lunch and Dinner preparation:

Fusion Pizza like chicken tikka pizza, all day breakfast pizza

Stretching of pizza base

Fajitas

Stuffed jaleponos

Molten lava torte

Samosa

All types of pasta and pasta sauce

Baked Pasta

Able to do butchery

Mexican style fish preparation

Stuffed chicken

Crab Cake

All Mexican and European dishes

Sandwiches and Wraps

· You are required to work on split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Strictly following all the local requirements of SFA

Job scope-

• Designing and updating the restaurant's menu.
• Developing new recipes.
• Preparing and cooking food.
• Ensuring all dishes taste great and look good.
• Ordering food supplies.
• Keeping track of inventory and reducing waste.
• Overseeing kitchen operations.
• Training and leading the kitchen staff.
• Maintaining high food quality and hygiene standards.
• Addressing customer feedback and ensuring satisfaction.

Requirement

• At least 3 years of experience as a chef
• Must be able to cook chinese cuisine / western fusion
• Able to work shift morning / evening

More info-

• 6 days per week / 10hrs with 1 hour break
• Morning or Evening shift
• Meal provided

Interested applicants please click apply now!

Hey Rocket Pte. Ltd. (EA 21C0816)
Tan Zi Jian (R23116456)
+65 8042 2995

Job Description:

We are seeking an experienced and passionate Sous Chef to join our team at our vibrant Spanish Tapas and Grill restaurant. As a Sous Chef, you will play a crucial role in assisting the Head Chef in all aspects of kitchen operations, ensuring the delivery of high-quality Spanish-inspired cuisine to our guests.

Responsibilities:

· Assist Head Chef: Collaborate closely with the Head Chef in menu planning, recipe development, and food presentation to maintain the authenticity and excellence of Spanish cuisine.

· Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and plating, to maintain efficiency and consistency.

· Staff Supervision: Supervise kitchen staff, providing guidance and training to ensure adherence to recipes, portion control, quality standards, and safety procedures.

· Quality Control: Maintain high standards of food quality, freshness, and taste through meticulous attention to detail and rigorous quality control measures.

· Inventory Management: Assist in inventory management, including ordering, receiving, and storing of ingredients and supplies to minimize waste and maximize cost-effectiveness.

· Food Safety and Sanitation: Ensure compliance with all food safety and sanitation regulations, maintaining a clean and organized kitchen environment at all times.

· Contribute creative ideas and suggestions for menu development, special dishes, and seasonal offerings to enhance the culinary experience for our guests.

· Foster a positive and collaborative working environment within the kitchen team, promoting open communication, teamwork, and mutual respect.

· Work closely with front-of-house staff to address customer feedback and ensure exceptional dining experiences for our guests.

· Uphold the restaurant's standards of excellence in food quality, presentation, and service, striving for continuous improvement and innovation.

Requirements:

Qualifications:

· Proven experience in Spanish cuisine or similar culinary traditions, with a strong foundation in grilling, roasting, and tapas preparation techniques.

· Demonstrated leadership abilities, with the ability to motivate and inspire kitchen staff to perform at their best and uphold high standards of professionalism.

· Excellent organizational and time management skills, with the ability to multitask and prioritize tasks in a fast-paced kitchen environment.

Join us in bringing the vibrant flavors and spirit of Spain to life, as we create memorable dining experiences that delight our guests and celebrate the essence of Spanish cuisine and hospitality. Apply now to become a part of our passionate team!

Job Description:

• Assist Head Chef in create Fine-Dining menu that highlights the authentic taste of Japanese cuisine
• Assist in plan and oversee the day-to-day kitchen operations.
• Assist Head Chef for supervision and coaching and training to the team members
• Assist in 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 Japanese beverage and cocktail
• Inspecting the quality of fruits, vegetables and fish used to prepare food
• Planning for ingredients purchased

Requirements:

• Experience with Omakase-Style Restaurant
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen process

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• Must be able to work extra hours if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

• Preparing food and ingredients.
• Managing kitchen staff or other employees.
• Ordering kitchen food supply.
• Controlling kitchen costs.
• Cooking food and plating it.
• Meeting with guests to ensure they like their food.
• Creating menus or revising current menus.
• Managing food budget.

Job Description

1. Prepare and cook food according to the menu and recipes.
2. Ensure that food is cooked to the proper temperature and is presented beautifully.
3. Monitor food stock levels and order supplies as needed.
4. Follow health and safety regulations and maintain a clean kitchen environment.
5. Prepare ingredients and measure portion sizes.
6. Collaborate with kitchen crew to plan menus and daily specials.
7. Manage time effectively to meet deadlines for meal preparation.
8. Taste and adjust seasoning of dishes as necessary.
9. Stay up-to-date with current cooking techniques and trends in the food industry.

Job Requirement

1. Minimum diploma in any field.
2. Able to start Immediately.
3. F&B Experience with Basic Food Hygiene Certification will be an advantage but not necessary.
4. Able to work shift, weekends and public holidays.
5. Able to communicate in basic English/Chinese

Job Description:

• Assist Head Chef in create Fine-Dining menu that highlights the authentic taste of Japanese cuisine
• Assist in plan and oversee the day-to-day kitchen operations.
• Assist Head Chef for supervision and coaching and training to the team members
• Assist in 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 Japanese beverage and cocktail
• Inspecting the quality of fruits, vegetables and fish used to prepare food
• Planning for ingredients purchased

Requirements:

• Experience with Omakase-Style Restaurant
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen process

Kitchen chef assistant with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

chef has to be team player n work in east coast area. Cordinate with Director for day to day operations n menu planning n portion control n specialise in north indian n mexican cuisine. Plan group special Menu n deal with suppliers and train local chefs . plan to open overseas operation as well. plan hygiene process of the kitchen

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Expeirence in Chinese Cuisine is required

Knowledge and creativity in using SiChuan spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Able work weekend

Control and direct the food preparation process and any other relative activitiesConstruct menus with new or existing culinary creations ensuring the variety and quality of the servingsApprove and “polish” dishes before they reach the customerPlan orders of equipment or ingredients according to identified shortagesArrange for repairs when necessaryRemedy any problems or defectsBe fully in charge of hiring, managing and training kitchen staffOversee the work of subordinatesEstimate staff’s workload and compensationsMaintain records of payroll and attendanceComply with nutrition and sanitation regulations and safety standardsFoster a climate of cooperation and respect between co-oworkers

Operations

1. To supervise and lead catering activities under the direction of the Head Chef/ Catering Operations Manager.

2. To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation

3. To ensure all food is produced on time to the required quality standards.

4. To prepare and serve food at additional functions.

5. To assist the Head Chef/Unit Manager in planning menu’s and food provision in the most efficient manner, taking into account any equipment, cross contamination or allergen constraints, to meet customer orders.

6. To ensure catering service effectiveness, ensuring waste minimised, and write offs within agreed limits, in accordance of the cost plan.

7. To be involved in the development and implementation of new products, packaging, methods and equipment, within the ethos of minimising waste and sustainability.

8. To organise the ordering of all raw materials, packaging, consumables and cleaning chemicals as and when required.

9. To ensure all incoming raw materials and packaging when delivered is in accordance with specifications and is stored in the correct areas of the site.

10. To carry out specific food service tasks as required.

11. Willing to work shift work, weekend and public holiday.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

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

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Job Responsibilities:

• Food Preparation: Assist in the preparation and cooking of dishes according to recipes and standards set by the executive chef, Head Chefs , senior sous and Sous chefs
• Station Support: Support the sous chefs & the Chef de Partie in managing a specific kitchen station, ensuring all tasks are completed efficiently and effectively.
• Ingredient Handling: Assist in receiving, storing, and rotating food products to ensure freshness and minimize waste.
• Quality Assurance: Maintain high standards of food quality and presentation, conducting regular taste tests and inspections.
• Kitchen Hygiene: Adhere to strict sanitation and safety guidelines, keeping the kitchen clean and organized at all times..
• Team Collaboration: Work closely with other members of the kitchen team to ensure smooth operations during service periods.
• Training and Development: Participate in training sessions and workshops to enhance culinary skills and knowledge.
• Ad-hoc duties as assigned by chef in-charge

Job Requirements:

· Candidate must possess at least a Professional Certificate/NITEC

· At least 1-2 years of relevant work experience in Indian Cuisine

· Customer-service oriented personality

· Proactive, friendly and pleasant characteristics

· Able to communicate skills and team player

· Cheerful and self-motivated with positive working attitude

Responsibilities:

Responsible for food preparation and cooking to standard operating procedures;

Ensure smooth operations and allocation of duties within the kitchen;

Ensure that all orders are fulfilled in a timely manner and to expected standards;

Attend to kitchen-related duties stock- checking and inventory and ordering;

Practice and ensure good hygiene and housekeeping standards within the kitchen;

Ensure food is stored, prepare and presented in a safe and hygiene manner;

Uphold high standards of food quality to ensure customer satisfaction.

Requirements

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

Profound knowledge of different kinds of beverages

Deep knowledge of every aspect of Chinese dishes

Proficient with BBQ and Chinese specialty equipment

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

Able to work night shift and split shift

Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Responsibilities:

● Prepare, cook and serve a variety of items in accordance with specific menus

● Assist Executive Chef and Sous Chef to develop new dishes and menus.

● Assist with inventory and managing of supplies

● Maintain safety and cleanliness standard

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Job Requirements:

● Candidate must possess at least a Professional Certificate/NITEC

● At least 1-2 years of relevant work experience in North Indian cuisine

● Customer-service oriented personality

● Proactive, friendly and pleasant characteristics

● Able to communicate skills and team player

● Cheerful and self-motivated with positive working attitude

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Responsibilities:

· Prepare, cook and serve a variety of items in accordance with specific menus

· Assist Executive Chef and Sous Chef to develop new dishes and menus.

· Assist with inventory and managing of supplies

· Maintain safety and cleanliness standard

· Ensure quality control and presentation of all food items

· Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation /

health regulations

· Ad-hoc duties as assigned by chef in-charge

Job Requirements:

· Minimum a Professional Certificate/NITEC with at least 1-2 years of relevant and similar role work experience

· Customer-service oriented personality

· Proactive, friendly and pleasant characteristics

· Able to communicate skills and team player

· Cheerful and self-motivated with positive working attitude