• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Manage kitchen staff, including hiring, training, and scheduling.
• Develop and maintain menus, ensuring quality, variety, and seasonal appropriateness.
• Monitor food costs and inventory levels, ordering supplies as needed to maintain optimal stock levels.
• Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards.
• Collaborate with management to develop and implement strategies to improve kitchen efficiency and profitability.
• Handle customer inquiries, feedback, and complaints, ensuring exceptional service and satisfaction.

Requirements:

• Proven experience as a Senior Chef or Kitchen Manager in a high-volume establishment.
• Strong culinary skills and creativity, with a passion for food and cooking.
• Excellent leadership and management abilities, with the ability to motivate and inspire a team.
• Knowledge of kitchen best practices and food safety standards.
• Exceptional communication and interpersonal skills.
• Ability to thrive in a fast-paced environment and handle pressure effectively.
• Bachelor Degree and certification in Culinary Arts or Hospitality Management is a must.
• Able to work on Saturday and Sunday, 6 days per week.

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

. To perform cooking duties in a non-aircon F&B working environment.

. Assist the head chef in daily kitchen operation

. Cutting, steaming, frying, etc.

. Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

. Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

. Periodically review menu with the management and design new promotion dishes

. Other ad hoc duties assigned by the management

. Relevant experience

. Able to get along with team members

. Needs to work on split shift daily

. Needs to work on weekends & public holidays

. OT may be required with short notice to cover other colleagues’ MC or leaves

. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

· Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.

· Ability to prepare food quickly in a fast paced environment.

Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.

· Being able to come up with own recipes and ideas to improve the menu selection.

Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.

· Knowledge in food preparation for event catering would be advantageous to this role.

. Plan orders of equipment or ingredients according to identified shortages

. Proven min 2 years to 5 years experience as a chef

. Exceptional proven ability of kitchen management

. Ability in dividing responsibilities and monitoring progress

. Outstanding communication and leadership skills

. Up-to-date with culinary trends and optimized kitchen processes

. Check freshness of food and ingredients

. Supervise and coordinate activities of cooks and other food preparation workers

. Develop recipes and determine how to present the food

. Plan menus and ensure uniform serving sizes and quality of meals

. Inspect supplies, equipment, and work areas for cleanliness and functionality

. Control and direct the food preparation process and any other relative activities

We are a locally runned neighbourhood joint serving up casual Italian fare.

Salary- Gross from $3500 to $3700

The ideal candidate should be passionate about food, must display strong leadership skills, and have the ability to be creative and willing to try something new. The senior chef also helps to finish dishes before they are sent out of the kitchen. S(he) may also have non-production responsibilities such as forecasting daily purchases, inspecting and maintaining the kitchen equipment as well as working with the head chef to ensure department success.

Job Description:

• Assist the sous chef in ensuring smooth day-to-day operation in the kitchen.
• Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes and seasonal menus, maintaining food quality standards and comprehensive product knowledge.
• Controls and monitors departmental costs on an ongoing basis to ensure performance against budget
• Manpower requirement planning for assigned section and provide recommendations to the head chef.
• Ensure sufficient stocks are in storage & food placed in appropriate containers for operations.
• Ensure all kitchen equipment and tools are used safely, correctly and kept in good working condition at all times.
• Act on any guest feedback and provide any service recovery where required.
• Assist in training junior kitchen staff
• Maintain a hygienic kitchen and personal hygiene
• Perform any other duties assign by the Management.

Job Requirements:

• Possess at least 2 Year(s) of relevant working experience in a chef role
• Possess at last a NITEC / Diploma in Food Preparation / Culinary Skills
• Able to adapt in a fast-paced environment
• Good team player
• Willing to work split shift hours, weekends and Public Holidays
• Has good communication and interpersonal skills

Candidate who are interested may also e-mail/message their resume to [email protected] OR Whatsapp Timothy: 92345310

We apologise that we are only looking for Singaporeans or PRs at this moment and only shortlisted candidates will be notified.

Job Highlights

• Career Development Opportunities
• Duty Meals, Birthday Leave and Flexible benefits
• Complimentary Room Nights
• Discounted Room and Dining Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now

Xi Yan award wining private dining established since 2005 has opened a brand new flagship restaurant , Xi Yan Maxwell with a fresh concept that includes Private dining, General Dining and Bar since July 2019. We are looking for suitable Head Chef cum Kitchen Manager to be part of this growing team.

Location of work place : 28 Maxwell Road #01-15/17, Maxwell chamber suites, 069120

Responsibilities include:

• creating and curating new menus for different occasions and requirements
• perform continuous quality control of dishes prepared
• ensure proper methods and process of cooking
• Plan schedule of kitchen staff
• Train the junior members
• Ensure cleanliness and hygiene of kitchen staff
• Ensure ingredients and food ordered are of quality and at competitive prices
• coordinate with services manager and team to ensure smooth operations to achieve good customer satisfaction
• Maintain cleanliness and housekeeping of work areas

Qualities we seek are:

• Positive attitude and commitment to excellence
• Respective skills in functions to be performed
• Excellent interpersonal and communications skills
• Team work
• Willing to learn and able to work under pressure
• Experience in F&B Operations, fine dining, banquet
• Bilingual (English and Chinese) would be an advantage
• Preferably 5 years of relevant experience in restaurant

Please submit resume/CV with recent picture

• Position Title: Chef De Partie
• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,500 (Depends on Experience)
• 
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

• Position Title: Chef De Partie
• Location : Newton
• Working Days : 44hrs per week including weekend and PH
• Salary : $2,500 - $3,600 Gross (Depends on Experience)

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

* Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.

* Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department

* Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.

* Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.

* Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.

* Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor

* Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.

* Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene

* Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.

* Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge

* Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen

* Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.

* In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.

* Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

* With fine dine experience

Chef de Partie (Spanish Cuisine)

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Liaw Ying Ru Karis Reg No: R24125303

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Salary: $4,400.00 - $4,600.00 per month

SINGAPOREAN ONLY

Job Types: Full-time, Permanent

Main responsibilities are as follows:

• Support Head Chef in all areas of kitchen management
• Be a team player and promote positive team dynamics in kitchen and restaurant
• Be fully aware and well trained to prepare every item in the menu to high quality standards
• Develop a strong knowledge of all company menu items/ products
• Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times
• Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs
• Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)
• Waste management – In line with regulations and agreed procedure
• Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities
• Advising on kitchen equipment requirements including cooking and service hardware
• On-going general maintenance and cleanliness of the kitchen and all food preparation areas

Sous Chef min experience 3 years

Chef de Partie (Spanish Cuisine)

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Liaw Ying Ru Karis Reg No: R24125303

The Supreme HR Advisory Pte Ltd EA No: 14C7279

• Position Title: Pastry Chef x1
• Location : Newton
• Working Days : 5 days (include weekend , Off at Mon & Tues)
• Working Hours: 1130am - 5pm
• Salary : $2,500 - $3000 (Depends on Experience)
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• 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
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 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 | Angel Lim | EA Reg No.: R1769781

Location: Clark Quay

Outlet: Warehouse / Wings Riverside

Salary: $3,800.00 - $4,000.00 per month

SINGAPOREAN ONLY

5 days a week, 54 hours

Job Types: Full-time, Permanent

Main responsibilities are as follows:

• Support Head Chef in all areas of kitchen management
• Be a team player and promote positive team dynamics in kitchen and restaurant
• Be fully aware and well trained to prepare every item in the menu to high quality standards
• Develop a strong knowledge of all company menu items/ products
• Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times
• Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs
• Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)
• Waste management – In line with regulations and agreed procedure
• Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities
• Advising on kitchen equipment requirements including cooking and service hardware
• On-going general maintenance and cleanliness of the kitchen and all food preparation areas

SCOPE

The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and will assist in the management of Kitchen Operations. They will be responsible for menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

• Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Position Title: Chef De Partie
• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,500 (Depends on Experience)
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

✅The Supreme HR Advisory Pte Ltd EA No: 14c7279

✅SAMUEL SIAW Reg No: R24124745

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Responsibilities

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safet regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours or weekend if needed

Assisting Head chef in food preparation and production, maintaining high quality standards of all food products and dishes.

Involve in daily operation needs and duties such as inventory, ordering and receiving for the kitchen or food supplies throughout the day.

Maintain basic cleanliness and food hygiene standards.

Relevant experience in Japanese Cuisine will be an added advantage

Able to work night shift and split shift

Able to do OT on weekends and public holiday

Requirements

Minimum 5 years of relevant experience in F&B industry

Have good product knowledge on food items

Candidate must possess strict sense of hygiene and safety standards

Excellent organizational skills and communication skills

· Must be able to work night shift and split shift

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

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 and pastry

l Proficient with Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Assisting Head chef in food preparation and production, maintaining high quality standards of all food products and dishes.

Involve in daily operation needs and duties such as inventory, ordering and receiving for the kitchen or food supplies throughout the day.

Maintain basic cleanliness and food hygiene standards.

Relevant experience in Japanese Cuisine will be an added advantage

Able to work night shift and split shift

Able to do OT on weekends and public holiday

Requirements

Minimum 5 years of relevant experience in F&B industry

Have good product knowledge on food items

Candidate must possess strict sense of hygiene and safety standards

Excellent organizational skills and communication skills

· Must be able to work night shift and split shift

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

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 Profound knowledge of different kinds of beverages

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours or weekend if needed

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information