At Holiday Inn® Hotels & Resorts, our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn Hotels & Resorts brand, you’re more than just a job title.

At Holiday Inn, we look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

Join us as a Junior Sous Chef (Indian Cuisine) at Holiday Inn® Singapore Orchard City Centre. You’ll have ambition, talent and obviously, some key skills. Because for this vital role, we’re looking for someone who can:

• Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)
• Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards
• Work with Executive Chef in the preparation and management of the Department’s budget
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical
• Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines
• Monitor standards of production to ensure quality
• Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards
• Control of food purchasing levels in liaison with the Stores person
• Under the direction of the Food and Beverage Manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost
• Purchase all food items from the hotel’s supplier list
• Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards
• Organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department
• Maintain a thorough knowledge of the labour agreement and manage staff and rosters according to them
• Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded
• Work with Executive Chef in manpower planning and management needs
• Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed
• Be fully conversant with the hotel’s fire, security and emergency procedures
• Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents

WHAT WE NEED FROM YOU

Diploma or Vocational Certificate in Culinary Skills or related field, and 5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.

WHAT WE OFFER

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:-

• Duty meals
• Birthday Leave on your birthday month
• Monthly LOVE Hour
• Medical, dental & optical benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6,000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have Room to be yourself. Find out more about joining us today by going to careers.ihg.com.

Job Description: Chef de Partie – North Indian Cuisine

Position Overview:We are seeking a skilled and passionate Chef de Partie (CDP) specializing in North Indian cuisine to join our kitchen team. The ideal candidate will have a deep understanding of North Indian flavors, ingredients, and cooking techniques, and will be responsible for preparing high-quality dishes, ensuring consistency and excellence. You will oversee a specific section of the kitchen, working closely with the Head Chef and other team members.

Key Responsibilities:

1. Food Preparation:Prepare and cook authentic North Indian dishes, including curries, tandoori items, breads (naan, paratha, roti), and biryanis.
   Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
   
2. Kitchen Operations:Manage a specific section of the kitchen (e.g., curry station, tandoor, or appetizers).
   Maintain consistency in cooking and portion sizes as per recipes and standards.
   
3. Supervision & Training:Supervise junior chefs and kitchen assistants, ensuring they follow proper techniques and hygiene standards.
   Assist in training new kitchen staff on North Indian cuisine and kitchen operations.
   
4. Inventory & Stock Management:Monitor stock levels for your section and ensure timely requisition of ingredients.
   Minimize wastage and maintain proper storage of ingredients in compliance with food safety standards.
   
5. Hygiene & Safety:Ensure cleanliness and organization in your workstation at all times.
   Comply with food safety, sanitation, and health regulations.
   
6. Collaboration & Innovation:Work closely with the Head Chef to develop new recipes and seasonal menus.
   Provide input on ways to improve menu offerings and optimize kitchen efficiency.
   

Requirements:

• Experience: Minimum 2-3 years as a CDP or similar role, specializing in North Indian cuisine.
• Knowledge: Proficiency in traditional North Indian cooking techniques, use of spices, and operation of a tandoor.
• Skills: Strong organizational and multitasking skills, attention to detail, and the ability to work under pressure in a fast-paced environment.
• Education: Culinary certification or equivalent experience in Indian cuisine is preferred.
• Language: Basic communication skills in English; knowledge of Hindi or other Indian languages is a plus.
• Flexibility: Willingness to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive salary
• Opportunities for growth and development within the company
• A dynamic and collaborative work environment
• Meals during shifts and other staff benefits

Join us and bring your passion for North Indian cuisine to life in a vibrant, professional kitchen environment!

Salary $ 5000 - 6000

Bedok

Mon - Fri 11am - 8pm, Sat 11am - 4pm

Responsibilities

• Oversee the preparation of a wide variety of dim sum items, including steamed, fried, and baked specialties.
• Create innovative dim sum recipes while preserving traditional Cantonese culinary techniques.
• Lead, train, and mentor the dim sum kitchen team to ensure high standards of food preparation and presentation.
• Plan and manage daily kitchen operations, including inventory control and purchasing.
• Monitor food costs and manage waste to achieve financial targets.
• Ensure strict adherence to food safety, hygiene, and health standards.
• Collaborate with management on seasonal menu changes and promotions.

Requirements

• Min 3-5 years of working experience as Dim Sum Head Chef.
• Preferably expertise in dim sum preparation and techniques, with a creative approach to menu innovation.
• Strong leadership and team management skills.
• Ability to work under pressure in a high-volume kitchen.
• Knowledge of food costing, inventory management, and kitchen operations.
• Culinary certifications or specialized training in Cantonese cuisine are highly desirable.
• Open to travel to different outlet time to time (1 central kitchen & 3 outlet).

Interested candidates may click the apply button. Please be informed that only shortlisted candidates will be notified.

Company: Nala Employment Pte Ltd | License No: 16C8302

Contact Person: Tan Zhi Ning

Registration No: R23116671

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

RESPONSIBILITIES:

• Create new and innovative menu items
  Manage the overall menu
• Ensure the highest quality in preparation of dishes
• Make sure ingredients are always fresh and high-quality
• Regularly check food and beverage in stock, cooking supplies, tools and equipment
• Cook dishes in accordance with previously set menus
• Regularly check and inspect inventory levels
• Place orders for new supplies in a timely manner
• Ensure kitchen and other supplies are always clean
• Prepare special dishes for guests with special dietary needs
• Supervise and lead kitchen staff

REQUIREMENT：

• Previous working experience as a Chef for minimun of 2 years
• In-depth knowledge of cooking trends and best practices
• Willing to stand for long hours.
• Willing to work on public holiday and weekends.

We regret that only shortlisted candidate will be notified.



PANDA HRESOURCE PTE LTD (Lic No.: 19C9971)
CHONG SHU MIN REG NO.R22107042

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

We are seeking a skilled and passionate Chef De Partie to join our culinary team at a well-renowned fine dining italian restaurant in central Singapore. As Chef De Partie, you will play a crucial role in maintaining the high standards of our kitchen operations and contributing to our guests' dining experience.

Responsibilities:

• Manage the pizza and pasta section of our kitchen, ensuring the highest standards of preparation and presentation
• Craft artisanal pizzas and handmade pasta dishes that meet our exacting standards
• Collaborate with the Head Chef and Sous Chef to develop innovative menu items and seasonal specialties
• Ensure consistent quality and portion control for all dishes in your section
• Maintain impeccable cleanliness and organization in your station
• Adhere to and enforce strict food safety and hygiene standards
• Train and mentor junior kitchen staff in the art of pizza and pasta making
• Manage inventory and minimize waste in your section
• Contribute to menu planning and recipe development
• Assist in maintaining relationships with specialty ingredient suppliers

Qualifications:

• Western trained in pizza and pasta
• Proven experience as a Chef De Partie or in a similar role
• Strong culinary skills and knowledge with specialization in pizza and pasta preparation
• Ability to work in a fast-paced environment under pressure
• Excellent team player with strong communication skills
• Food safety certification

Compensation and Benefits:

• Salary: $3,500
• (Working hours) Weekdays: 11 AM-3 PM, 5 PM-9:30 PM
• (Working hours) Weekends: 11 AM-3 PM, 5 PM-10 PM
• 5.5 working days per week
• 6 days off per month
• $400 medical reimbursement
• 10 annual leave days (1 extra day after 1 year of service)
• Uniform and 2 staff meals provided daily

Join our team and be part of a dynamic culinary environment where you can showcase your skills and grow your career in the exciting Singapore food scene!

Alpha HR Pte Ltd |EA License No. 24C2354
Alex Lee |EA Reg. No R24123784

RESPONSIBILITIES:

• Create new and innovative menu items
  Manage the overall menu
• Ensure the highest quality in preparation of dishes
• Make sure ingredients are always fresh and high-quality
• Regularly check food and beverage in stock, cooking supplies, tools and equipment
• Cook dishes in accordance with previously set menus
• Regularly check and inspect inventory levels
• Place orders for new supplies in a timely manner
• Ensure kitchen and other supplies are always clean
• Prepare special dishes for guests with special dietary needs
• Supervise and lead kitchen staff

REQUIREMENT：

• Previous working experience as a Chef for minimun of 2 years
• In-depth knowledge of cooking trends and best practices
• Willing to stand for long hours.
• Willing to work on public holiday and weekends.RESPONSIBILITIES:
• Create new and innovative menu items
  Manage the overall menu
• Ensure the highest quality in preparation of dishes
• Make sure ingredients are always fresh and high-quality
• Regularly check food and beverage in stock, cooking supplies, tools and equipment
• Cook dishes in accordance with previously set menus
• Regularly check and inspect inventory levels
• Place orders for new supplies in a timely manner
• Ensure kitchen and other supplies are always clean
• Prepare special dishes for guests with special dietary needs
• Supervise and lead kitchen staff

REQUIREMENT：

• Previous working experience as a Chef for minimun of 2 years
• In-depth knowledge of cooking trends and best practices
• Willing to stand for long hours.
• Willing to work on public holiday and weekends.

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

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

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：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Supervision of food preparation and food production to ensure that food quality standards are met company SOP

• Ensure kitchen operations, food safety and hygiene standards as set in our SOP

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Train and demonstrate cooking techniques and proper equipment usage to staff

• Responsible for employee's performance and discipline

• Manage stock levels of food and other related utensils and cutleries

• Manage inventory control ,usage and minimise usage

• Liaise with Central Kitchen and external suppliers for ordering

• Handling the repair & maintenance of restaurant equipment

• Backend duties: stock takes, scheduling etc

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Possess passion in Japanese Cuisine

• Able to work in warm, oily and humid environment

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Chef Wanted – A Unique Opportunity Awaits!

Location: Remote area with a cozy community vibe
Salary: Competitive, based on experience
Hours: Full-time, flexible scheduling

Are you a passionate chef who enjoys thinking outside the box? We’re looking for someone to take on a one-of-a-kind culinary challenge in a kitchen that’s full of surprises (in a good way!).

What we offer:

• A supportive environment – we’re all about teamwork and creativity.
• The chance to work with unique, locally sourced ingredients.
• An opportunity to showcase your culinary skills and take your career to the next level.
• A quiet, peaceful setting to fuel your inspiration – no big-city chaos here!

What we’re looking for:

• A chef who thrives on creativity and resourcefulness.
• The ability to adapt to the occasional hiccup – every day is a learning experience!
• A good sense of humor and a positive attitude – our kitchen is a fun space to work in.

Why join us?

If you love a good challenge and want to make a real impact in a close-knit community, this is the job for you. It’s not just about cooking; it’s about bringing people together and creating unforgettable experiences.

Apply today – let’s make something special together!

The Chef will undergo a structured training program in the preparation of authentic Thai cuisine. The role will equip the trainee with specialized culinary skills necessary for managing food preparation, cooking, and presentation in a restaurant setting, aligned with industry standards and customer expectations.

Key Responsibilities:

1. Food Preparation and Cooking:

- Prepare and cook a variety of Thai dishes, including appetizers, main courses, and desserts, ensuring consistency and quality in every dish.

- Learn and adhere to traditional Thai cooking techniques such as stir-frying, steaming, grilling, and slow-cooking. -- Prepare ingredients such as herbs, spices, and sauces to match authentic Thai recipes.

2. Menu Development and Innovation:

- Collaborate with the owner to refine the current menu and propose new dishes that enhance the restaurant's offerings.

- Understand and maintain the balance of Thai flavors (sweet, sour, salty, and spicy) in every dish.

3. Kitchen Management:

- Managing inventory and sourcing ingredients, especially fresh produce and Thai-specific items.

- Adhere to hygiene and safety standards in all aspects of food handling and preparation.

- Learn to maintain a clean and organized kitchen environment.

4. Customer Interaction:

- Gain experience in understanding customer preferences and dietary requirements, ensuring all meals meet the restaurant's high standards.

- Assist in receiving customer feedback and improving service and food quality based on that feedback.

Skills and Competencies:

Culinary Techniques:

Cooking techniques such as stir-frying, steaming, and grilling.

Quality Control:

Ensuring consistency in taste, presentation, and quality of all dishes.

Kitchen Operations:

Managing food storage, hygiene, and inventory control.

Time Management:

Prioritize tasks, prepare ingredients in advance (mise en place), and coordinate dish timing for freshness •

Friendly and Adaptable:

Be cooperative with staff, open to customer preferences, and able to adjust recipes as needed.

Learning Outcomes:

Upon successful completion of the training, the trainee will:

• Master the essential skills required to prepare and cook authentic Thai cuisine.

• Gain in-depth knowledge of Thai culinary culture and its traditional cooking methods.

• Be equipped to manage a kitchen, including inventory, food preparation, and ensuring quality control.

• Be ready to take on a full-time chef role, contributing to menu innovation and the overall success of the restaurant.

Educational Requirements: No formal qualifications are required, but a passion for cooking and interest in Thai cuisine is essential. Previous experience in a kitchen setting is an advantage but not mandatory, as full training will be provided

• Provide efficient, accurate preparation of food for prompt customer delivery with the established SOP and outlet’s and centre kitchen's service standard
• Orientate, train and work closely with the junior cook to ensure smooth flow of operation.
• Estimate food needs and work with company’s listed external supplier place orders and schedule delivery
• Ensure that proper security procedures are in place to protect kitchen staff, customers and company assets
• Ensure safe working and guest environment to reduce the risk of injury and accidents.
• Ensure consistent high quality of food preparation and service
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate and prepare ingredients availability for daily operation
• Stand in for other cook in other outlets when needed.
• Assist in dish washing duties and ensuring the cleanliness of cookware , dishes and cutleries

Chef de Partie Job description

• Preparing food: Preparing, cooking, and presenting dishes for their assigned section
• Managing staff: Supervising and training commis
• Maintaining food hygiene: Ensuring food hygiene standards are met and following health and safety rules
• Controlling costs: Monitoring portion and waste control to keep within budget
• Developing menus: Helping the sous chef and head chef develop new dishes and menus
• Keeping the kitchen clean: Clean the kitchen after and between meals
• Complying with policies: Complying with all policies and procedures, as well as legal requirements

Chef de Partie Skills & Requirements

• Qualification from a culinary school.
• Preferably minimum 2+ years of experience in a similar position.
• Interest for French Bistro cuisine.
• Good communication skills.
• Ability to thrive in a high-pressure environment.
• Organized, assertive, motivated.
• Good standards for cleanliness, health, and safety.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.
• Salary depending on skills and experience

* Proficiency in various cooking techniques, ingredient combinations, and staying updated with culinary trends.

* Creating innovative and appealing menus that reflect the restaurant's concept and seasonality.

* Efficiently managing kitchen inventory to reduce waste and control costs.

* Budgeting and managing food costs to ensure profitability.

* Ensuring compliance with health and safety regulations and maintaining high standards of cleanliness.

* Designing visually appealing dishes and staying creative with menu offerings.

* Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

Job Description & Requirements

• To assist in the preparation of mis-en-place and production of food during operations time.
• To cook standard and/or a-la-carte dishes in accordance with the menu.
• To assist the Sous Chef with special dishes.
• To assist other Cooks in the kitchen as and when there is a shortage of men to do the job.
• To keep kitchen equipment and tools in good order and report any defects/malfunction.
• Any other suitable tasks as and when assigned by Sous Chef.

Requirements

• Good team player
• Positive attitude

Summary

We are looking for passionate food lover, who are positive and specializing in Vietnamese Cuisine.

Responsibilities

- Prepares Vietnamese food to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

Requirements

• 5 - 8 years of experience as a Head Chef specialized in Vietnamese cuisines
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Able to lead a team & be self-motivated
• Result driven and team player

Interested candidate, please send resume to [email protected]

We regret only shortlisted candidate will be contacted.

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.

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 cleanliness and hygiene of the kitchen.

Job Description

• Assist the Senior Chef in the operation of the department and responsible for the proper efficiency and profit functioning
• To assist Senior Chef in baking or preparing and cooking items in the menu
• Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned
• Ensure proper storage of all perishable material accordingly to the First-in-First-Out Policy
• Perform other related duties as assigned by Supervisor

Job Requirements

• Candidate must possess relevant certification in Pastry and Baking or Culinary Cooking
• Minimum 2 years of working experience in the related field is required for this position
• Able to learn and adapt swiftly
• Able to work individually as well as efficiently in a team
• Able to present a positive and professional attitude at all time
• Must be able to work on shifts, weekends, and public holidays
• 5-day work week

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Checks periodically expiry dates and proper storage of food items in the section
• Consults daily with Sous Chef and Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Job Description & Requirements

1. Planning and Directing Food Preparation: You’ll oversee kitchen staff and ensure the quality of food items. This involves creating menus or modifying existing ones to meet quality standards.
2. Estimating Food Requirements and Costs: You’ll estimate food and labor requirements, helping manage costs effectively.
3. Supervising Kitchen Staff: Your role includes managing kitchen staff, arranging equipment purchases and repairs, and addressing any arising problems or complaints.
4. Administrative Duties: You’ll handle administrative tasks, such as keeping time and payroll records, complying with regulations, and maintaining a positive approach with coworkers and customers.
5. Staying Current: As an Executive Chef, it’s essential to keep up with cooking trends and best practices.