* Planning menus

* Ensuring food quality and taste is of the highest standard

* Managing inventory of stock and ordering raw materials

* Controlling budgets and minimizing wastage

* Maintaining health and hygiene in the kitchen

* Organizing duty roster of the stafF

* Consistently monitor and oversee all kitchen equipment for safe operations

* Monitor sanitation team’s required daily, weekly and monthly cleaning and sanitation standards are being adhered to

* Teach and ensure complete compliance with all food, safety and physical standards and policies

Our Passion is Food!

At our company we are committed to two things, great food and outstanding service! We are a F&B group which has a mixed bag of operations. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!

We are looking for an Hands on Chef to join and Lead our team. He will be responsible for all food production including that used for restaurants, catering functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Central Kitchen Production Planning for Catering and OEM supplies

- Preparation and Cooking of Indian Food ( South and North Indian)

· Plans menus for all food outlets, catering and events orders

· Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.

· Approves the requisition of products and other necessary food supplies.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Establishes controls to minimize food and supply waste and theft.

· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

· Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

· Attends food and beverage staff and management meetings.

· Consults with the Director & General Manager about food production aspects of special events being planned.

· Cooks or directly supervises the cooking of items that require skilful preparation.

· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to

· achieve maximum profitability.

· Evaluates food products to assure that quality standards are consistently attained.

· Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

· In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

· Evaluates products to assure that quality, price and related goods are consistently met.

· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Provides training and professional development opportunities for all kitchen staff.

· Ensures that representatives from the kitchen attend service line-ups and meetings.

· Periodically visits dining area when it is open to welcome members.

· Support safe work habits and a safe working environment at all times.

· Perform other duties as directed.

CHEF SUPERVISORY RESPONSIBILITIES

· Interview, select, train, supervise, counsel and discipline all employees in the department.

· Provide, develop, train, and maintain a professional work force.

· Ensure all services to members are conducted in a highly professional and efficient manner.

· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

OTHER SKILLS AND ABILITIES

· Ability to interact positively with supervisor, management, co-worker’s, members, and the public to promote a team effort and maintain a positive and professional approach.

· Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

· Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, subordinate and/or violent behaviour.

QUALIFICATIONS

· To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The

· requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable

· accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

· Basic qualification, most important is the relevant work experience in the cuisine and industry.

LANGUAGE SKILLS

· Ability to read, analyse, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.

· Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.

COMPUTER SKILLS

Working knowledge of various computer software programs. (Word, Excel)

CHEF WORK ENVIRONMENT

While performing the essential functions of this job, the employee is expected to work or replace any staff in the kitchen.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Executive Chef/ Head Chef (Outlet).

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Executive Chef

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, and maintaining portion sizes
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• To oversee the Chef De Partie and/or Commis Cook in their role
• Perform any other duties as assigned

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess effective communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Newly set-up small scale Yakitori restaurant in orchard looking for hardworking and meticulous chef who are willing to learn and grow with the company.

• Responsible for food preparation and coordinate with head chef for ordering and inventory management

• Takes drink orders, recommend sakes and top up drinks when required.

• Ensure that prepared food are of the highest quality and standard at all times

• Aware all menu items, recipes, methods of production and presentation standards

• Follows good preservation standards for the proper handling of all food products at the right temperature

• Ensure effective communication when presenting dishes to customers

• Have knowledge in Yakitori Omakase courses

• Collect payment and bill customers after the service

• Salary: $3000 to $4500 per month

If interested, please whatsapp your resume to 8836 6385. Thank you.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

JOB DESCRIPTION:

• Able to prepare korean cuisine
• Able to prepare korean food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• 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.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Experience and knowledge in korean cuisine
• Ability to manage numerous tasks, assign responsibilities and display high patience
• ABLE TO WORK ON PUBLIC HOLIDAY AND WEEKEND

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Cook

Job Specifications:

· Prepares and serve menu items in compliant with menu recipe and standards.

· Prepares workstations and collect all necessary supplies to prepare menu for service

· Proper use of kitchen equipment and utensils

· Opens and closes the workstations correctly with checklists.

Job Requirements:

· Singaporean preferred.

· Able to work on Weekends and Public Holidays.

· 1+ years in a similar role in restaurant/cafe/F&B.

· A detailed eye for cleanliness and presentation.

· Ability to be flexible and adapt to high-pressure situations.

· Passion to provide an outstanding and positive customer experience.

· Outgoing and strong personality, positive attitude and effective communication skills.

· Must be efficient and well organized.

Chef de Partie

• Working days: 5 days’ work week
• Location: Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

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

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

WA 8882 4667

Company Benefits:

· 5 Days work per week/44 hours weekly

· Incentive: up to $300/Month (based on sales)

· Annual Leave: 8days/year, Up to 14 days

· Child Care Leave: 6 days/y

· Birthday Treat: Set meal for 2 pax $150(2 outlet)

· Sick Leave:14 days/y

· Hospitalisation Leave: 46 days/y

· Compassionate Leave :3 days +$150 white package

· Referral Fee (Up to $3000)

· Medical insurance

· Employee discount of 25%

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

· Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

· Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

· Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

· Accurately measuring meal ingredients for the recipes.

· Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

· Assisting with the unloading of delivered food supplies.

· Assisting supervisor in inventory duties

· Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

· Plating and presenting meal items as per sections required

· To be responsible for completing food preparations for your section

· To ensure minimum kitchen wastage.

• Familiar with Western Food or Thai Food or Chinese Food Cuisine.
• Maintained a safe and clean food preparation work environment.
• Responsible for following all food handling and storage guidelines.
• Supply details on inventory to ensure supplies are replenishes as needed.
• Ensure cleanliness and sanitation of food service areas and kitchen.
• Have relevant working experience.
• Resourceful and responsibility.
• Willingness to work shifts.
• Good communication skills.
• 6 Days' work week.

Job Description

As a head chef you will be responsible for everything that goes on in your employer's kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Head Chef Job Description

• As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.
• If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

• A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.
• A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.
• A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description & Requirements

JOB DESCRIPTION:-

Able to prepare CHINESE NORTHERN dishes and etc.

Able to prepare food sources and other cooking materials.

Ensure all food preparation meets standards.

Prepare and present high-quality food.

Supervise and oversee staff.

Keep all working areas clean and tidy and ensure no cross-contamination.

Assist in positive outcomes from guest queries in a timely and efficient manner.

Ensure foodstuffs are of good quality and stored correctly.

Centralised kitchen operations.

Other tasks as assigned by management.

JOB REQUIREMENTS:-

Has excellent sense of taste and creativity in food presentation.

Able to work on public holiday and weekend.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

• Confirm product formulations and other information for constructing product profiles.
• Develop product improvements based on sensory testing and consumer data.
• Establish product specifications and documentation.
• Modify current and new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet the needs and requirements.
• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Support sales team by preparing samples for customers.
• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.
• Well verse in Southeast Asian cuisine & Western-Japanese cuisine.

We are looking for fun and vibrant team players who love to deliver unforgettable experiences for our guests through culinary excellence and perfect execution!

This role is for our modern Arabic restaurant, thus experience in creating modern arabic food, or knowing arabic flavours well will be preferred.

Duties & responsibilities include the below:

• Bring pride, creativity and finesse to our dynamic family
• A team player
• Excellent communicator with an eye for detail - the abilty to multitask is important
• Delivering unforgettable experiences that strike a chord with our guests on an emotional level
• Ensuring the kitchen is maintained in an impeccable manner
• Complying with all food and beverage regulations as per the NEA
• Work closely with Head and Sous Chef in all food preparation and service
• Ensure high standards in food preparation
• Understand and be up to date in product offerings
• Uphold high standards in cleanliness and food hygiene
• Assist the other chefs with their duties
• 3 years of experience in culinary field
• A certificate or diploma in culinary field
• A self-motivated and disciplined individual who is eager to learn

A positive outgoing personality and creative thinking is what makes all the difference in this position – add reliability and a great work ethic into the mix and we’d be delighted to chat with you today!

Job Descriptions

Welcome/Greet customers as they come into the restaurant.

Thanks customers for their visit and bids farewell with a smile

Ensure food portions and food presentation meet company standards.

Monitoring supplies and re-ordering stock as needed

Ensure ingredients and final products are fresh.

Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods.

Handle a wide range of raw fish and other ingredients.

Prepare ingredients for menu items and ensure adequate quantity to avoid wastage.

Maintain a clean and safe work area, including handling utensils, equipment and dishes.

Handle and store ingredients and food at the correct temperature in order to avoid spoilage.

Maintain food safety and sanitation standards.

Prepare & submit duty roster.

Handling customers’ enquires and complains.

Monitor and train subordinate to obtain good quality skills and performance.

Job highlights

4 off days monthly, rest days depend on schedule

Competitive salary 3k and above

Positive and nurturing working environment

Work location: co location

Duration: permanent

Requirements

Qualifications - diploma or high school diploma

Work experience- at least two year sales working experience in related fields

Job type- full time

Required languages: English and able to communicate with mandarin speaking customers

Job specialisation- services, restaurant

If you have an interest in applying for this role, please WhatsApp me at 98198786 to apply. Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

• 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.

job Description:

• Preparing, cooking and presenting high quality dishes within the speciality section

• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishesJJ

• Assisting with the management of health and safety

• Assisting with the management of food hygiene practices

• Managing and training any Commis Chefs

• Monitoring portion and waste control

• Overseeing the maintenance of kitchen and food safety standards

Job requirements:

• Minimum 6 years relevant experience in Western Cuisine

• Awareness of manual handling techniques

• Experience of kitchen equipment

• Knowledge and ability to run a section

• Ability to work without close supervision

• Team management skills

• Adaptability to change and willingness to embrace new ideas and processes

• Positive and approachable manner

• Team player qualities

Job Description:

• Responsible for daily sales and oversee the operations.
• Work closely with the head chef, supervisors and managers to ensure excellent service.
• Control and direct the food preparation processes and any other relative activities.
• Handling a wide range of raw fish and other ingredients.
• Ensure the highest quality in preparation of dishes.
• Make sure ingredients are always fresh and high-quality.
• Monitor food stock and place orders, as needed.
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
• Oversee the cleanliness, hygiene, and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standard in this area.
• Train and develop team members in the future.

About Us:

We are a leading restaurant brand from Asia, dedicated to providing high-quality dining experiences that are widely loved by young consumers. With over a decade of success and a strong market presence, we are now expanding internationally, and Singapore is a key milestone in our journey.

Key Responsibilities:

· Work with General Manager to lead and operate the Kitchen crew to achieve operational standards established by the Management.

· Manage Kitchen expenditure and compare against established budget.

· Record and verify all transactions of all material from vendors at outlets.

· Prepare and present monthly expenditure report.

· Ensure that kitchen operate at established Operating Level Program Standards, NEA regulations and Management SOP.

· Constantly review and operation procedures, methods, workflow and introduce improvements to achieve greater efficiency and quality.

· To be able to work at different outlets across Singapore.

· Undertake any additional responsibilities assigned by management.

Requirements:

· Professional Certificate in Culinary.

· Food Safety Level 1 Certified.

· Minimum of 2 years of experience in the F&B industry.

· Excellent communication and organizational skills, with the ability to coordinate multiple stakeholders effectively.

· Fluency in English and Mandarin, with strong copywriting skills being a plus.

What We Offer:

· Competitive salary and opportunities for career growth.

· A chance to work with an established brand entering a dynamic new market.

· A collaborative, innovative, and fast-paced working environment.

We look forward to having you join us in shaping the future of dining in Singapore!

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressurein a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Salary 3200-4800

About the Role

Our growing company is on the lookout for a Head Chef who has a strong passion in the F&B industry with Italian Cuisine Experience. If you share similar values and strive to provide the best dining experience to our customers, join us today!

Job Duties

· Lead the research and development (R&D) for new menu items, recipes, products and processes

· Stay on top of competitors and industry trends

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Manage day-to-day kitchen operations. Lead the team by planning and assigning work

· Establish performance and development goals for team members

· Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory

· Constantly review staffing levels for maximum productivity, operational and financial objectives

· Maintain or establish procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA

· Promote teamwork and quality service through daily communication and coordination

· Managing and working closely with other Chefs of all levels to carry out operations and R&D

· Obtain feedback on food and service quality, and handling customer problems and complaints

· Perform other duties as directed by management / stakeholders

· Manage weekly work schedules and annual leave plan

Job Requirements

· At least 3 years of italian cuisine experience in the similar industry

· Excellent leadership and stakeholder management skills

· Balancing skill in cost management

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

· Kitchen Operations Self-motivated, independence and resourceful

· Able to work in a fast-paced environment

· WSQ Food Hygiene certificate