Job Title: Pizzaiolo (Japan-Styled Neapolitan Pizza)

Location: Chijmes

Employment Type: Full-Time

Salary: $3500 - $4000

Job Description:

Join us at PST, proudly ranked among the Top 10 Best Pizzerias in the World in 2024! We are seeking a skilled and passionate Pizzaiolo to help create authentic Japan-styled Neapolitan pizzas that capture the essence of Italian tradition while incorporating unique Japanese ingredients and techniques. The ideal candidate should have a strong background in Neapolitan pizza-making, a keen eye for detail, and a dedication to maintaining the highest standards of quality and consistency.

Key Responsibilities:

- Prepare, stretch, and shape pizza dough by hand, ensuring a light, airy, and perfectly baked crust.

- Work with a wood-fired or gas oven to bake pizzas at high temperatures, maintaining consistency in texture and flavor.

- Create and execute traditional and specialty pizzas using premium Japanese and Italian ingredients.

- Collaborate with the kitchen team to develop seasonal and innovative menu items that blend Japanese flavors with Neapolitan tradition.

- Monitor and maintain the quality of ingredients, including dough, toppings, and sauces, ensuring freshness and proper storage.

- Maintain cleanliness and organization in the pizza station and adhere to all health and safety regulations.

- Train and mentor junior staff on proper pizza-making techniques and standards.

- Engage with customers as needed, demonstrating knowledge of the pizza-making process and the unique style of the restaurant.

Qualifications:

- Proven experience as a Pizzaiolo or in a similar pizza-making role.

- Expertise in making Neapolitan-style pizzas, preferably with experience in Japanese-Italian fusion.

- Ability to hand-stretch and work with high-hydration doughs.

- Experience with wood-fired or high-temperature ovens.

- Strong understanding of pizza-making techniques, including dough fermentation and ingredient combinations.

- Passion for Japanese culinary traditions and an interest in creating innovative pizzas that incorporate Japanese ingredients.

- Ability to work efficiently in a fast-paced environment while maintaining high standards of quality.

- Flexibility to work evenings, weekends, and holidays as needed.

Preferred Skills:

- Experience working in a Japanese or fusion restaurant.

- Basic understanding of Japanese language or willingness to learn is a plus point

- Creative mindset with the ability to develop unique flavor profiles and menu items.

Training & Development:

Further training and mentorship will be provided by a Japanese pizzaiolo specializing in Japan-styled Neapolitan pizzas, ensuring that you have the skills and knowledge to master the unique fusion of these two culinary traditions.

What We Offer:

- Competitive salary based on experience.

- Opportunities for professional growth and training in a creative and dynamic culinary environment.

- Staff meals and employee discounts.

- Supportive team atmosphere with a focus on quality and innovation.

- A chance to work in a world-renowned restaurant known for its culinary excellence.

How to Apply:

Please send your resume, a cover letter highlighting your pizza-making experience, and any relevant certifications to our email. We look forward to welcoming a dedicated Pizzaiolo to our team who shares our passion for blending tradition and innovation!

We are currently seeking a dynamic and creative Chef De Cuisine to join our esteemed team. As a Chef De Cuisine specializing in both Western and Indonesian cuisines, you will have the opportunity to showcase your culinary expertise and lead our kitchen to new heights of excellence.

Key Responsibilities:

• Lead and manage kitchen operations efficiently, ensuring high standards of food quality, presentation, and taste.
• Develop innovative and diverse menus that incorporate both Western and Indonesian culinary elements, catering to a wide range of tastes and preferences.
• Train, mentor, and inspire kitchen staff to maintain consistency and excellence in food preparation and presentation.
• Oversee inventory management, procurement, and cost control measures to optimize kitchen operations.
• Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards in the kitchen.

Qualifications:

• Proven experience as a Chef De Cuisine or similar leadership role in a high-volume kitchen environment.
• Expertise in both Western and Indonesian cuisines, with a keen understanding of flavor profiles, cooking techniques, and ingredients.
• Creative flair and passion for culinary innovation, with a track record of developing unique and memorable menus.
• Strong leadership and communication skills, with the ability to motivate and guide kitchen teams effectively.
• Excellent organizational and time-management abilities, with a focus on efficiency and attention to detail.
• Culinary degree or equivalent certification is preferred.

If you're ready to embark on an exciting culinary journey and make your mark in the world of gastronomy, we want to hear from you! Join us in creating unforgettable dining experiences that celebrate the rich diversity of flavors from both Western and Indonesian culinary traditions.

To apply, please submit your resume and a cover letter outlining your relevant experience and why you're the perfect fit for this role. We can't wait to welcome you to our culinary team!

We are looking for a Chinese chef who is abloe to make and cook high quality of Chinese Northeastern cuisine, Sichuan cuisine and others Chinese cuisine. If can make handmade chinese dumplings, xiao long bao, noodle and other Chinese style stir-fry is much better.

- At least 3 years or more experince localy or interantionally experience;

- Study recipes, set up, designing of new menus

- Take care of the hygience of the restaurant and work place;

- Create new Cuisine that the customer requested;

- Make Inventory and costing management report to the general manager;

- Othe jobs may needed.

PRIMARY FUNCTION

• To work closely with the Sous Chef in daily kitchen operation management.

ROLES AND RESPONSIBILITIES

• Assist the Sous Chef in the operations of the kitchen
• Line cooking, food preparation, and dish plating in according to recipe and standard operating procedure
• Supervise the kitchen team of a single shift to attain efficiency in operations
• Involved in the training process of new employees
• Assist the Sous Chef in all aspects of the implementation of new, special and promotion menu.
• Ensure that the kitchen runs in compliance with NEA, HACCP and other government authorities’ regulations
• Supervise kitchen employees ensuring cleanliness of kitchen
• Monitor kitchen’s inventory to ensure that determined inventory levels are met
• Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner.
• Maintain optimal working condition of all kitchen equipment
• Ensure consistency in standard and quality of all food items prepared
• To undertake any other duties and responsibilities assigned by the management

Working Location: Tampines One

Working Hours: 6 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• 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
• 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
• 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

Job Overview

We are seeking a dedicated and talented Assistant Head Chef to support the Head Chef in overseeing kitchen operations and ensuring the delivery of exceptional culinary experiences. The ideal candidate will assist in menu planning, staff management, and maintaining high food quality and hygiene standards. This role requires strong leadership, creativity, and a passion for culinary excellence.

Key Responsibilities

• Support in Menu Development and Planning:
• Collaborate with the Head Chef to create innovative and cost-effective menus.
• Assist in sourcing high-quality, seasonal ingredients to enhance dishes.
• Provide input on menu changes and special promotions to meet customer preferences.

Kitchen Operations:

• Ensure the smooth operation of the kitchen in the absence of the Head Chef.
• Monitor food preparation processes to maintain quality, consistency, and efficiency.
• Oversee inventory management, ensuring stock levels are maintained and waste is minimized.

Team Support and Training:

• Supervise and train kitchen staff to maintain high standards of performance and safety.
• Assist in scheduling and delegating tasks to the kitchen team.
• Act as a mentor to junior staff, promoting a culture of teamwork and excellence.

Quality and Safety Compliance:

• Ensure compliance with food safety, hygiene, and health regulations (e.g., HACCP standards).
• Monitor cleanliness and organization of the kitchen and storage areas.
• Conduct regular inspections to ensure all equipment is functioning properly.

Customer Satisfaction:

• Collaborate with front-of-house staff to address customer feedback and improve service.
• Ensure timely delivery of orders while maintaining presentation and quality standards.

Requirements:

• Proven experience as an Assistant Head Chef, Sous Chef, or similar role.
• Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion].
• Culinary certifications (e.g., WSQ, HACCP, or Culinary Arts Diploma) are highly preferred.
• Strong knowledge of kitchen operations, food costing, and inventory management.
• Excellent communication and leadership skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for culinary innovation.

Why Join Us:

• Work alongside a passionate and creative culinary team.
• Opportunities for professional development and career growth.
• Attractive benefits, including staff meals, bonuses, and healthcare coverage.
• A dynamic and collaborative work environment that values excellence and innovation.

Additional Information:

• Working Hours: Flexibility required, including weekends and public holidays.
• Work Environment: A fast-paced, high-volume kitchen setting with opportunities to support high-profile events.

• Preparing and cooking food to the highest standards in a timely manner.
• Overseeing and training Chef, Cook and Assistant Chef
• Ensuring that all food is cooked and presented to the required standard and specifications.
• Monitoring food wastage and implementing strategies to reduce waste.
• Contributing to the creation of new menu items and specials.
• Maintaining a clean and organized kitchen environment, ensuring that all health and safety standards are met.
• Ordering and managing the stock levels of the kitchen.
• Ensuring that all food is stored correctly, with proper labeling and rotation procedures.
• Assisting Junior Sous Chef, Sous Chef or Head Chef with any other tasks as required.

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request
• 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

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Roles & Responsibilities:

• Lead the design, implementation, and automation of infrastructure using Chef and Terraform.
• Develop and manage Chef cookbooks, recipes, and roles to configure and maintain infrastructure.
• Write, test, and deploy Terraform modules for provisioning cloud and on-prem environments.
• Implement infrastructure as code (IaC) to streamline provisioning, management, and scaling of infrastructure.
• Develop and maintain templates and policies for creating and managing cloud resources using Terraform.
• Leverage Chef for configuration management and to automate server setup, deployment, and patching.
• Ensure consistency across environments by managing infrastructure as code.
• Monitor, troubleshoot, and optimize infrastructure using configuration management tools.
• Work closely with DevOps, Cloud, and Network teams to align infrastructure goals and deliverables.
• Ensure infrastructure is compliant with relevant standards, including data protection and regulatory requirements.
• Analyze and optimize infrastructure performance to minimize downtime and improve efficiency.
• Provide support for incident management and resolve issues related to infrastructure provisioning and management.
• Identify and implement improvements to enhance automation, efficiency, and system reliability.

Skills:

• 5+ years of experience in Infrastructure Management, DevOps, or Systems Engineering.
• Handson expertise in Chef (cookbooks, recipes, and roles) and Terraform (modules, state management, and providers).
• Strong hands-on experience with AWS, Azure, or GCP infrastructure automation.
• Experience with CI/CD pipelines, containerization (Docker, Kubernetes), and microservices architecture is a plus.
• Deep understanding of Terraform (Infrastructure as Code).
• Knowledge of scripting languages such as Python, Shell, Ruby
• Familiarity with Ansible or other configuration management tools is a plus.
• Experience with cloud platforms like AWS, Azure, or GCP.
• Knowledge of monitoring tools (e.g., Prometheus, Grafana) and infrastructure monitoring.
• Working knowledge on devops and CI/CD pipeline.
• Strong understanding of version control systems such as Git.
• Strong analytical and problem-solving skills.
• Excellent communication skills, both verbal and written.
• Ability to work independently and as part of a team.
• Strong attention to detail and process-oriented mindset.
• Certifications (optional but preferred):
• HashiCorp Certified: Terraform Associate.
• Chef Certification (e.g., Chef Infra Developer or Chef Specialist).
• Cloud platform certifications (AWS, Azure, or GCP).

Responsibilities:

1. Menu Planning: Develop innovative and authentic South Indian cuisine menus, incorporating traditional dishes and modern interpretations.
2. Cooking: Expertly prepare a variety of South Indian dishes, including dosas, idlis, sambar, rasam, vadas, and regional specialties like Chettinad cuisine, Kerala cuisine, etc.
3. Ingredient Sourcing: Ensure the procurement of high-quality, fresh ingredients, spices, and condiments essential for South Indian cuisine.
4. Food Safety: Adhere to strict food safety and sanitation standards to maintain a clean and hygienic kitchen environment.
5. Team Leadership: Provide guidance and supervision to kitchen staff, including sous chefs, cooks, and kitchen assistants, to ensure efficient operations and high-quality food production.
6. Training: Train kitchen staff in traditional South Indian cooking techniques, recipes, and presentation standards.
7. Creativity: Continuously innovate and experiment with flavors, textures, and presentation styles to elevate the dining experience and keep the menu fresh and exciting.
8. Collaboration: Coordinate with restaurant management and other culinary team members to develop seasonal specials, promotions, and themed events centered around South Indian cuisine.
9. Quality Control: Monitor food quality and presentation to uphold the restaurant's standards and exceed guest expectations.
10. Customer Interaction: Interact with customers to understand their preferences, dietary restrictions, and feedback, ensuring a personalized dining experience.
11. Cost Management: Control food and labor costs through efficient portioning, inventory management, and waste reduction strategies while maintaining food quality.
12. Cultural Awareness: Stay informed about the latest trends, traditions, and regional variations in South Indian cuisine to maintain authenticity and relevance.

Requirements:

1. Experience: Proven experience as a chef specializing in South Indian cuisine, with a minimum of 5 years in a similar role.
2. Expertise: Proficiency in traditional South Indian cooking techniques, spices, and flavors.
3. Creativity: Ability to innovate and adapt traditional recipes to create unique dishes while maintaining authenticity.
4. Leadership Skills: Strong leadership and communication skills to effectively manage kitchen staff and collaborate with other team members.
5. Time Management: Excellent organizational and time-management skills to handle multiple tasks and meet deadlines in a fast-paced environment.
6. Flexibility: Willingness to work evenings, weekends, and holidays as required in the hospitality industry.
7. Passion: A genuine passion for South Indian cuisine and a dedication to delivering exceptional dining experiences to guests.
8. Cultural Sensitivity: Respect for the cultural significance and traditions associated with South Indian cuisine.
9. Health and Safety: Knowledge of food safety regulations and best practices to ensure the health and safety of both guests and staff.

We pride ourselves on delivering an exceptional culinary experience, where quality, creativity, and excellence are at the heart of everything we do. We are seeking a dedicated and passionate Chef De Partie to join our talented team.

Job Responsibilities

• Assist Chef with creation and preparation of French cuisine.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and timelines.
• Ensure all equipment are cleaned and kept properly.
• Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 2 to 3 years relevant experience in cuisines & fine dining;
• With Argentinian Cuisine preparation experience will add advantage;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt
• Willing to work on weekends and public holidays

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Job Summary:

Working as part of the team to ensure smooth kitchen operations.

Job Responsibiliites:

• Prepare menus in collaboration with colleagues.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available (vegetables, spices etc.).
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Help to maintain a climate of smooth and friendly cooperation.

Job Requirements:

• Proven experience as a Chef de Partie or similar role.
• Strong culinary skills.
• Ability to work well under pressure in a fast-paced kitchen environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Certificate of basie food hygiene course.

We are seeking a passionate and dedicated Chef/ Stall In-Charge to lead our team in delivering quality Japanese-Taiwanese-inspired dishes at our stall in the Central Region. If you love cooking, managing operations, and thrive in a fast-paced environment, we want you on board!

Key Responsibilities:

• Prepare and cook meals according to menu specifications and standards.
• Oversee stall operations, ensuring smooth and efficient workflow.
• Maintain cleanliness and hygiene of the stall area.
• Manage inventory, stock replenishment, and minimize waste.
• Provide excellent customer service and handle customer feedback professionally.

Requirements:

• Prior experience as a chef or in a similar supervisory role is preferred.
• Strong leadership and organizational skills.
• Ability to work effectively in a fast-paced environment.
• Positive attitude, willingness to learn, and a strong team player.

Why Join Us:

• Competitive salary with performance incentives.
• Staff meals provided.
• Opportunities for career growth and skill development.

Work Schedule:

• 6 days a week

If you’re ready to lead and make an impact, apply now to join our team! We look forward to welcoming you.

Note: Only shortlisted candidates will be contacted.

Roles & Responsibilities:

• Lead the design, implementation, and automation of infrastructure using Chef and Terraform.
• Develop and manage Chef cookbooks, recipes, and roles to configure and maintain infrastructure.
• Write, test, and deploy Terraform modules for provisioning cloud and on-prem environments.
• Implement infrastructure as code (IaC) to streamline provisioning, management, and scaling of infrastructure.
• Develop and maintain templates and policies for creating and managing cloud resources using Terraform.
• Leverage Chef for configuration management and to automate server setup, deployment, and patching.
• Ensure consistency across environments by managing infrastructure as code.
• Monitor, troubleshoot, and optimize infrastructure using configuration management tools.
• Work closely with DevOps, Cloud, and Network teams to align infrastructure goals and deliverables.
• Ensure infrastructure is compliant with relevant standards, including data protection and regulatory requirements.
• Analyze and optimize infrastructure performance to minimize downtime and improve efficiency.
• Provide support for incident management and resolve issues related to infrastructure provisioning and management.
• Identify and implement improvements to enhance automation, efficiency, and system reliability.

Skills:

• 5+ years of experience in Infrastructure Management, DevOps, or Systems Engineering.
• Handson expertise in Chef (cookbooks, recipes, and roles) and Terraform (modules, state management, and providers).
• Strong hands-on experience with AWS, Azure, or GCP infrastructure automation.
• Experience with CI/CD pipelines, containerization (Docker, Kubernetes), and microservices architecture is a plus.
• Deep understanding of Terraform (Infrastructure as Code).
• Knowledge of scripting languages such as Python, Shell, Ruby
• Familiarity with Ansible or other configuration management tools is a plus.
• Experience with cloud platforms like AWS, Azure, or GCP.
• Knowledge of monitoring tools (e.g., Prometheus, Grafana) and infrastructure monitoring.
• Working knowledge on devops and CI/CD pipeline.
• Strong understanding of version control systems such as Git.
• Strong analytical and problem-solving skills.
• Excellent communication skills, both verbal and written.
• Ability to work independently and as part of a team.
• Strong attention to detail and process-oriented mindset.
• Certifications (optional but preferred):
• HashiCorp Certified: Terraform Associate.
• Chef Certification (e.g., Chef Infra Developer or Chef Specialist).
• Cloud platform certifications (AWS, Azure, or GCP).

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

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.

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

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

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

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

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

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

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

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

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

A Vietnamese cuisine bistro is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry.

The Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check.

He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 2 years of experience, with proven track record as a vietnamese chef, working in a competitve and fast paced environment.

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

• 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 Mexican recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where nece
• Must be able to work on weekends and public holidays.

Japanese Yakitori Restaurant at Outram Road looking for

Yakitori Chef

Min 2 year Japanese yakitori experience preferred.

Job Scope :

- assist the chef in kitchen operations (pref, cooking & presentation etc)

- ordering, receive stock and manage inventory

- ensure cleanliness and hygiene procedure are followed at all times

- work closely with head chef to ensure smooth running of kitchen operations.

- other ad hoc duties as assigned by head chef.

working day : 6 days. split shift

salary will be based on relevant experience

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Head Chef Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Chef Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.