This position will be reporting to the Head Chef (Fine-Dining)

The primary role of the Pastry Junior Sous Chef is to provide support to the Head Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication and people management skills, meticulous, and able to work with fellow partners, management, and colleagues.

Job Responsibilities:

• Assist the Head Chef to develop new pastry and dessert products, or modification of existing products and recipes
• Pastry preparation according to restaurant’s standard of quality, recipes, and standard operating procedures
• Ensure food handling and hygiene regulations are in accordance with SFA’s standards
• Maintaining and ordering stock necessary for smooth running operations
• Responsible to ensure stocks received are of the freshest quality and of accurate weight as ordered
• Work closely with the team for day-to-day operation controlling the quality standard of raw materials
• Conduct daily briefing
• Assist the Pastry Chef in organizing the working schedule and work in the kitchen so that everything works smoothly
• Able to provide training and coordination with Cook / other kitchen staff
• Controlling the results and consistency of food quality
• Supervise and minimize wastage of ingredients and kitchen activities on a regular basis
• Any other duties as assigned

Job Requirements:

• Candidate must possess at least Diploma / Vocational Certificate in Culinary Arts & Pastry Skills
• Minimum 3 to 5 years of relevant experience in handling pastry technical skills
• Full knowledge of various preparation methods in relation to pastry making
• Able to work independently as well as in a team
• Possess good communication, interpersonal and leadership skills
• Possess a positive service attitude and high standards of personal hygiene
• Basic Food Hygiene certification is a must

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Overview:

As a Junior Sous Chef at CÉ LA VI you will play a pivotal role in our kitchen brigade, working closely with the Executive Chef and Sous Chefs. You will be responsible for assisting in the management of the kitchen operations, supervising culinary staff, and ensuring the delivery of outstanding cuisine to our guests. This position offers an excellent opportunity for career advancement and development within our renowned establishment.

Key Responsibilities

• Assist in the planning and execution of menu items with a focus on creativity and quality.
• Supervise and mentor culinary team members, including Commis Chefs and stewards.
• Oversee daily kitchen operations, ensuring efficiency and adherence to standards.
• Ensure strict compliance with food safety and hygiene regulations.
• Assist in menu development, recipe creation, and costing.
• Manage inventory, ordering, and stock rotation.
• Participate in maintaining kitchen equipment and facilities.
• Embrace opportunities for culinary learning and growth.
• Assist with Culinary & Food Safety Administration, HR Coordination, Food Costing & Recipe Management and Events Planning and Menu Updates & Printing

Qualifications

• 4-5 year experience
• Proven experience as a Chef de Partie or similar role in a reputable restaurant or hotel.
• A culinary degree or equivalent certification is a plus.
• Strong culinary skills and creativity in the kitchen.
• Leadership abilities and experience in supervising culinary staff.
• Proficient in menu planning, recipe development, and cost control.
• Excellent knowledge of food safety and sanitation standards.
• Ability to thrive in a high-pressure, fast-paced kitchen environment.
• Strong communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays as required.

Central Kitchen Sous Chef

Job Description

• Lead the kitchen operation team to prepare and deliver quality product.
• Work with the kitchen team to maintain tacit understanding and work efficiency.
• Assist the chef ensure prepare or supervise cooking and other food preparation activities on a daily basis. In additional, the cooking equipment, work area and ingredients need to be checked to ensure compliance with regulatory standards. If the materials are insufficient, have to place an order as soon as possible.
• Assist in other ad-hoc operational duties where required
• Sous chefs may also be responsible for reviewing kitchen inventory and estimating what foods are needed.
• In addition, sous chefs may be responsible for running the kitchen in the head chef’s absence.

Job Requirement

• Good interpersonal & communication skill
• Energetic & good team player
• Other ad-hoc duties as assigned
• Able to work independently, teamwork, pressure, hot and oily environment.

Job Highlights

• Learn about Wines
• European French Cuisine
• Fun Team

Job Description

• Lead in the creation, preparation and design of all food menus

• Lead in R&D of new dishes

• Produce high quality plates both design and taste wise

• Ensure that the kitchen operates in a timely way that meets our quality standards

• Fill in for the Head Chef in planning and directing food preparation when necessary

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Manage and train kitchen staff, establish working schedule and assess staff’s performance

• Order supplies to stock inventory appropriately

• Comply with and enforce sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

Job requirements:

· Able to prepare and cook and plate menu dishes independently

· Experience in European cuisine will be great advantage

· Handle full-house crowd pressure and fulfil orders on time

· Experience in handling private dining events/ birthday dinners/ company seminars etc. will be good advantage

· Trained in food safety and hygiene

· Understand fire and workplace safety principles

· Willing to assist in front-end operations (if needed)

Other information:

· Staff meals

· Transportation claims (when applicable)

· AWS, AL, ML

· Medical and dental benefits

· Small and close-knit team

· 5.5 day

Job Responsibilities:

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

Job Requirements:

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

Key Responsibilities:

• Responsible for the overall daily food production and back of the house operations.

• Maintain and enhance manpower management by daily effective communication.

• Ensure that quality and wholesome food is served in the facility.

• Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

• Submit weekly and monthly financial/administration reports to the Unit Manager.

• Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

• Attend weekly service meetings to improve and enhance service level.

• Evaluate and administer manpower plans, employee training & development.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Maintain and improve hygiene and safety standards of both front of house and back of house operations.

• Keeping Food Sampling and Daily Cooking Core temperature recordings.

• Ensure recording temperature for all refrigerators.

• Perform all other common duties assigned by both the client and management of Sodexo Singapore

BENEFITS

- Monthly sales incentive 

- 5 Days work per week

- 44 hours weekly (OT & Off in lieu compensation)

- Staff Meals provided

- Transport from Vivo MRT to FOC Sentosa directly in and out daily

- Referral Fee (Up to $3000/-) *

- Uniform Top provided

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax (Worth up to $150)

- Leave Benefits

- Medical Benefits

KEY RESPONSIBILITIES AND MEANS

· Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff

· Ensure efficient, cost-effective operation and profitability of food production based on the premise in the company

· Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

· Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner

· Assume the role as Head Chef in his or her absence

· Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

**Key Responsibilities:**

- **Culinary Expertise:** Specialize in French/Mediterranean (preferred) and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.

- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.

- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

**Requirements:**

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to [email protected]

Job Description:

We are looking for a highly motivated and skilled Assistant 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.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Supervise food preparation and ensure that all dishes are prepared according to recipes and the instructions of Respective Kitchen in Charge.
• Supervise junior staff and ensure that food is prepared efficiently and accurately.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Provides technical knowledge and skills training to the team.
• Assist in rotating products using stickers and labels to prevent product damage and minimize losses.
• Communicates regularly with other kitchen staff to ensure that kitchen operations run smoothly.
• Manage the schedule for staff shifts in the absence of Respective Kitchen in Charge.
• Responsible for inventory management, including counting and storing food items, ordering, and overseeing delivery of kitchen supplies in the absence of Respective Kitchen in Charge.
• Ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.
• Keep updated with local requirements and sanitation regulations and ensure the team follows it strictly.
• Monitor and maintain the kitchen equipment, reporting any defects to Respective Kitchen in Charge.
• Collaborate with Respective Kitchen in Charge to create kitchen-cleaning schedules and supervise cleaning routines.
• Any other adhoc duties as and when assigned by the Management.

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Crossroads / Crossroads Buffet Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

Essential Functions:

1. Train and develop all hourly employees to their fullest potential for future manpower needs.
2. Assist in maintaining budgeted food cost and labour cost.
3. Monitor and help control energy consumption and develop an active energy conservation program.
4. Develop a workable accident prevention program to make all associates aware of safety.
5. Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef.
6. Promote inter-departmental co-operation and team work with all departments.
7. Supervise all food production.
8. Participate in develop A-La-Carte Menu, Buffet menu and 15 minutes training program.
9. Ensure 39 points check list is being followed.
10. Understand job descriptions list is being followed.
11. The Junior Sous Chef in Sous Chef’s absence, will perform the duties as Sous Chef.
12. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

Job Duties:

1. Help in Kitchen where needed in peak business periods.
2. Ensure that all Buffet tables at the beginning and end of each shift are adequately set up or broken down for all meal periods.
3. Constantly spot check food and quality service during all meal periods, to ensure that foods served meet out portion control and quality standard.
4. Insure sanitation of all areas.
5. Maintain all records as steak charts, roast meat charts and production charts, etc.
6. Prepare payroll and progress reports.
7. Help in kitchen and equipment maintenance.
8. Conduct 15 minutes training.
9. Take part in taste panels on a daily basis.
10. Attend monthly kitchen meeting.
11. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership
• Must be able to oversee a kitchen
• Responsible in daily operation
• Good interpersonal and communication skills
• A good team player
• minimum 5 years experience in similar capacity
• Selected candidate will be posted either to Crossroads Kitchen or Crossroads Buffet Kitchen

We regret that only shortlisted applicants will be notified.

Job Description:

We are looking for a highly motivated and skilled Assistant 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.

Job Description:

We are looking for a highly motivated and skilled Assistant 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.

Job Details

1. Manage daily food preparation and duties as assigned by the Head Chef.
2. Assist head chef by staying up to date with new products, recipes, and preparation methods.
3. Supervise high standards and consistent quality of product.
4. Manage team’s compliance with conditions of food hygiene policy.
5. Organize and inspire cleanliness and best practices in all work areas.

Qualifications

1. Advanced knowledge of menu composition, recipes, methods of production and presentation standards.
2. Advanced knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in maintenance of kitchen brigade chain of command.
4. Ease of use with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production and operational needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

Oversees and supervises the kitchen staff. Assists with menu planning, inventory, and supply management. Keeps stations clean and complies with food safety standards. Monitors and maintains kitchen equipment. Studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

Non-Halal Restaurant looking for Chef

Description and Requirement

• Preparing Sichuan Cuisine
• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company
• 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

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

1.ABLE TO COOK.

2.ENSURE THE EFFICIENT & SMOOTH RUNNING IN THE KITCHEN.

3.MAKE SURE THE FOOD PRESENTING WELL.

4.DAILY FOOD PREPARATION .

5.RESPONSIBLE FOR USING THEIR CULINARY EXPERTISE TO CREATE APPETIZING DISHES FOR DINERS TO ENJOY.

6.FULLY MANAGE IN ALL THE RESOURCES AND DO NOT WASTE.

7POSSIBLE TO CREATE IDEA ON MENU

Job Description

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

Job Requirements

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

Job Description

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

Job Requirements

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

Location: Remote kitchen environment, frequent relocation possible
Hours: Flexible but may include extended shifts
Salary: Competitive, performance-based

Requirements:

• Minimum 5 years of professional kitchen experience.
• Expertise in at least 12 global cuisines, including rare regional specialties.
• Fluency in 6 languages, including French, Mandarin, and Arabic.
• Proven record of managing high-pressure, resource-limited environments.
• Availability to travel on short notice.

Role Expectations:

• Oversee a dynamic and evolving menu under challenging conditions.
• Adapt quickly to remote and isolated locations.
• Train and manage a team of rotating staff members.
• Meet exceptionally high standards with minimal resources.

Benefits:

• No additional health or travel benefits.
• Limited vacation time; availability expected during holidays.

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

job Descriptions:

• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Food Ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standard.
• Preparing & Cooking Food.

Requirements:

• At least 3 years of cooking/ relevant experience.
• Passionate for cooking and a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and apperance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintence and cleaning schedules for equipment, storage and work area.