Job Overview:Assist in managing kitchen operations for a food & beverage outlet or a section, including menu planning, costing, special events, food quality, and staff management. Ensure compliance with health, safety, and brand standards.

Key Responsibilities:

• Assist in menu planning, costing, and creative dish development.
• Support senior leadership in team management and assume basic managerial duties.
• Supervise kitchen staff, ensuring food quality, consistency, and safety.
• Coordinate special events and promotions.
• Manage kitchen operations, including production, ordering, and cost control.
• Maintain hygiene, safety, and sanitation standards in the kitchen.
• Lead and coach the team towards high guest service and employee satisfaction.

Qualifications:

• High School or Vocational Certificate in Hospitality or related field.
• 4 years of related experience or equivalent education.
• Alcohol awareness certification or food handler card (as per local requirements).
• Strong interpersonal skills with ability to interact professionally with guests and staff.

Salary: $3000-$3300

Industry: Hotel

For interested applicant, click 'apply'

EA Reg no: R1328476
EA License No: 16C8443
EA Personnel Name: Melody
EA Personnel No: R2095899

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

GOODWOOD PARK HOTEL PRIVATE LIMITED

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Sous Chef, your job responsibilities include, but not limited to:-

Responsibilities

• Assists in building an efficient team by taking an active interest in their welfare, safety and development.
• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.
• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.
• Planning of cost control
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
• Ensure the quality of food preparation is in accordance with the established standard.
• Quality control of ingredients
• Provides ideas for new dishes and menu planning.
• Checks food items/ingredient stock and prepares daily market list.
• Equipment Control
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

Requirements

• 3 years of relevant experience in relation to the Sous Chef Position.
• Good time-management skills and able to work under pressure.
• Team player with good leadership and communication skills.
• Able to do shift work, weekends and public holidays.

For more information, please visit www.goodwoodparkhotel.com.

Please be informed that only shortlisted candidates will be notified.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans and PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Able to work on rotating shifts.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 4 Jan 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

Join a team of passionate, fun and hustling Crew at Award-Winning and Top-Voted Best Brunch Spot in Singapore!

wildhoney.com.sg

In the words of our team members - No Place Like Home.

If you love breakfast, loves being the muscle in the kitchen and passionate about delivering exceptional levels of food quality, we are looking for a Line Cook / Demi Chef / Commis to join our Wild Honey family.

Job Description

This position requires the activities during his shift for kitchen operation from food preparation to final production. It also involves maintaining of food quality served and the waiting period for serving. It involves following closely the instruction and duties assigned by Chef de Partie/Sous Chef

• Respect job duties assigned during shift
• Exercise complete understanding of orders from Chef de Partie/Sous Chef
• Listen and understand Chef de Partie/Sous Chef's recommendations and corrections
• Exercise personal hygiene through clean uniforms and grooming
• Work in absolute cleanliness and adhere to kitchen hygiene standard
• Report defects of kitchen equipment
• Follow procurement goods receiving SOP and storage practices
• Follow the daily production list strictly when preparing food items
• Respect the shelf life of all food production and label accordingly to Standard Operating Procedure
• Minimized wastage of goods through good practice of First In First Out
• Follow the cleaning charts to ensure cleaning and maintenance are done accordingly
• Able to prepare/cook perfectly all food items according to standard recipes
• Establish good working relations with team members

• Minimum culinary certificate or equivalent with minimum 2 years of relevant experience
• Possess positive attitude towards task assigned
• Eager to learn and progress
• Ability to transfer what has been learnt/taught and to practice effectively
• Is always punctual for work and well disciplined

Staff Benefits:

• 44 hours / 5 days work week
• MOM-compliant Leaves
• Birthday Leave
• Perks & Bonuses
• Salary Increments
• Employee Allowances
• Achievement Awards
• Health insurance & Medical Benefits
• Meal Allowances

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

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• Able to lead the kitchen team and delegate duties.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PR only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 4 Jan 2025.

Walk-IN

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 9:00 AM and 6:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

MAIN DUTIES AND RESPONSIBILITIES

Essential Job Functions:

1. Prepare and produce a la carte menu according to the prescribed recipes and specifications and ensure that the portion size, quality
2. and presentation of the dishes conform to The Ritz-Carlton standard.
3. Determine the require mise-en-place according to the business levels.
4. Prepare store requisitions for supervisor’s approval and ensure that the received goods meet the pre-determine quality and purchasing specifications.
5. Ensure the proper handling and storage of food so as to maintain quality and keep spoilage to a minimum and control food cost.
6. Ensure that the workstations are clean and hygiene and prepare safety procedures are observed by the cooks at all times to SGS and Hygiene standards.
7. Ensure that all operating equipment is in good working conditions and advise supervisor to raise repair and maintenance request when necessary.
8. Participate in training programs for new staff and Cook Trainees and review the training progress and schedule. Support all hotel training activities.Follow all company policies and procedures.

A Head Chef in a catering business in Singapore plays a crucial role in overseeing kitchen operations, ensuring the quality of food, and managing a team of chefs and kitchen staff. Here are the main roles and responsibilities of a Head Chef in the catering industry in Singapore:

1. Menu Planning and Development

• Create and design menus that cater to client preferences, dietary restrictions, and the specific nature of events (e.g., corporate functions, weddings, private parties).
• Adapt the menu based on seasonality, availability of ingredients, and current food trends.
• Collaborate with clients to understand their requirements and customize dishes to meet their needs.

2. Food Preparation and Cooking

• Oversee all aspects of food preparation and cooking to ensure consistency and high quality.
• Manage cooking processes, including portion control, to maintain the best standards of taste and presentation.
• Ensure proper cooking techniques are followed and ensure the quality of every dish before it leaves the kitchen.

3. Staff Management

• Lead, supervise, and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign specific tasks and oversee their completion, ensuring efficiency and consistency.
• Foster a positive work environment, encourage teamwork, and ensure the staff follows health and safety protocols.
• Schedule shifts and manage staffing levels according to the volume of orders and events.

4. Inventory and Stock Control

• Manage inventory by ordering ingredients, overseeing stock rotation, and ensuring the kitchen has the necessary supplies for daily operations.
• Work closely with suppliers to ensure high-quality and cost-effective sourcing of ingredients.
• Keep track of inventory to minimize waste and control food costs.

5. Quality Control and Food Safety

• Ensure that all food is prepared according to established standards and food safety regulations (Singapore has strict food safety standards set by the Singapore Food Agency).
• Conduct regular quality control checks on food presentation, taste, and hygiene.
• Maintain cleanliness and organization in the kitchen, ensuring it meets all health and safety regulations.

6. Budget and Cost Management

• Manage food costs and budgets, ensuring that catering services remain profitable without compromising quality.
• Monitor food and labor costs and adjust menu items and staffing as necessary to stay within budget.
• Review financial performance and implement strategies to reduce waste and control expenses.

7. Client Interaction and Event Coordination

• Communicate with clients to understand their needs and preferences.
• Oversee the execution of catering events, ensuring food is delivered on time and meets the event's requirements.
• Provide recommendations on food choices, service styles, and presentation.

8. Health and Safety Compliance

• Enforce strict adherence to food safety regulations and best practices.
• Ensure proper handling, storage, and preparation of ingredients to prevent foodborne illnesses.
• Regularly train staff on safety protocols, including the use of equipment, sanitation procedures, and emergency responses.

9. Marketing and Business Development

• Collaborate with the business development team to enhance the catering brand and attract new clients.
• Help in promoting signature dishes and unique offerings to set the catering business apart from competitors.

10. Troubleshooting and Problem Solving

• Resolve any issues that arise during events, such as customer complaints or unexpected challenges with the food or service.
• Work quickly under pressure to ensure the success of high-profile events and large-scale catering jobs.

11. Continuous Learning and Improvement

• Stay updated with current food trends, new cooking techniques, and industry innovations.
• Attend workshops, food expos, and other professional development opportunities to maintain expertise.

12. Financial and Administrative Duties

• Keep detailed records of orders, inventory, costs, and other important business information.
• Provide reports to the management regarding kitchen operations, financial performance, and any other necessary metrics.

We are looking for a Chef who is well-versed in Asian cuisines especially Chinese cooking to travel to Asia and USA to set up restaurants based on concepts the company has planned.

Candidate must be able to communicate in English well, have a business mindset, take ownership of the business and is an all-rounder in restaurant operations. Class 3 driver's license is a must for this application.

Job Description

The Head Chef will be responsible for overseeing the kitchen operations of the central kitchen. The ideal candidate will have a passion for food and possess exceptional culinary skills. They will be responsible for leading a team of chefs and kitchen staff and ensuring that the kitchen runs smoothly and efficiently. The Head Chef will be responsible for creating menus, ordering ingredients, managing the kitchen budget, and ensuring that the kitchen maintains a high standard of cleanliness and hygiene.

Duties and Responsibilities:

1. Create and implement menus that are innovative, exciting, and on-trend.

2. Oversee the kitchen staff and ensure that all food is prepared and cooked to the highest standard.

3. Train and develop the kitchen team to ensure they are all performing to their full potential.

4. Manage the kitchen budget and ensure that all costs are kept within budgetary constraints.

5. Order ingredients and ensure that all food is prepared in a timely and efficient manner.

6. Ensure that the kitchen is kept clean and hygienic at all times.

7. Maintain inventory levels and ensure that all kitchen equipment is well-maintained and in good working order.

8. Collaborate with the key accounts team to ensure that the other accounts and sites are running smoothly and that all guests are satisfied.

9. Participate in menu planning meetings with other members of the management team.

10. Manage the kitchen schedule to ensure that there is sufficient coverage at all times.

11. Keep up-to-date with the latest culinary trends and techniques.

12. Ensure that all kitchen staff are following safety and sanitation guidelines.

Requirements:

1. At least 5 years of experience as a Head Chef or in a similar role.

2. Culinary degree or equivalent.

3. Strong culinary skills and knowledge of culinary trends.

4. Excellent leadership and management skills.

5. Excellent communication skills.

6. Ability to work under pressure and in a fast-paced environment.

7. Ability to manage a budget and keep costs within budgetary constraints.

8. Strong attention to detail and organizational skills.

9. Ability to work flexible hours including evenings and weekends.

10. Ability to lift heavy objects and stand for long periods of time.

11. Ability to work in a hot and noisy environment.

Job Descriptions

• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction and quality on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Assess quality control and adhere to service standards

Job Requirements

• Minimum 3 years of Fine Dining experiences
• A familiarity with Japanese ingredients and seasons is desirable but not mandatory.
• Michelin star experience is preferable, but not essential
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Be able to work effectively as part of a team

Benefits

• One MICHELIN star restaurant

Working Hours

• 10:00 - 15:00, 17:00 - 22:30
• Close on Thursday, Sunday and PH

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

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

. Must be able to work night shift or split shift

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

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

>> Job title: Restaurant Chef / Central Kitchen Chef

>> Location: Various Location

>> Working hours: 11am to 11pm

>> Salary: $3000 - $5000

>> Preference: Full-time job

HIGHLIGHTS:

- Attractive BONUS + Extra Incentives

- One-on-one coaching system

- Career Progression

- Frequent Bonding Events

- Personal Development Training

- Overtime, Hostel and Transport allowance 


RESPONSIBILITIES:

- Measuring meal ingredients accurately for the Senior Chef

- Preparing meals by washing, peeling, seasoning and chopping of vegetables and meats

- Preparing basic sauces for meals, as directed by the Senior Chef

- Receiving deliveries and verifying that all ordered items are received and are good quality

- Taking inventory of restaurant supplies and notifying the relevant person/s when stock is low

- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers

- Cleaning and ensuring that all the work stations are organised and properly sanitised

- Kitchen management, procurement of kitchen items and reports on the stock level of the food.

REQUIREMENTS:

- Team Player

- Good Learning Attitude

- Citizen or PR preferred

Red Chamber Entertainment Welcome you to join our team!

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

. Must be able to work night shift or split shift

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

§ Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

§ Must able to prepare Curry, Nasi briyani, Nasi kandar, Rojak

§ Making Varieties of RotiPrata & Dosa varieties, Chappathi and Chappathi flour mixing

§ Preparation of south Indian& north Indian curries

§ Taking orders from wait staff ora computerized system

§ Handling multiple food orders at one time

§ Delivering food orders to wait staff promptly

§ Sanitizing and cleaning workstations and utensils

§ Assisting other cooks in preparing food or helping other team members when needed

Requirements:

§ Should be willing to work in a fast-paced environment especially when the business demands are high.

§ Must be a team player and be willing to help out wherever necessary in the kitchen sometimes when other members are unwell or not able to come.

§ The ability to work under pressure

§ Willing to work within opening hours (e.g Evenings, weekends & Public holidays) especially at midnight whenever required.

§ Able to work early mornings, nights, and weekends

§ Must pass a background check

§ Able to read and write

§ Able to multitask, prioritize, and manage time efficiently

§ Physical endurance to stand for an entire shift

§ Self-motivated and self-directed

§ Please note that only shortlisted candidates will be notified.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

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

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

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

• Hands-on experience with various kitchen equipment and acceptance of spice fragrance.
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Up-to-date knowledge of cooking techniques and recipes
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.