RESPONSIBILITIES:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

REQUIREMENT：

• Previous working experience as a Chef for minimun of 3 years
• In-depth knowledge of cooking trends and best practices
• Willing to stand for long hours
• Willing to work on public holiday and weekends

We regret that only shortlisted candidate will be notified



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

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya andThe Public Izakaya 2, is looking for committed and talented Senior Sous Chef with the following capabilities to join our growing team:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
• Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
• Monitors and undertakes to maintain costs within guidelines.
• Assist to train and guide junior chefs.
• At least 8 years experience
• Has a broad spectrum of culinary techniques
• Able to track and deliver the latest dining trends and menus.

We offer

• Opportunity for overseas travel

• Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to [email protected] or [email protected]

Thank you for your interest in our company, and we will reach out to you if your application is found suitable

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya andThe Public Izakaya 2 , is looking for committed and talented Junior Sous Chef with the following capabilities to join our growing team:

Job Description & Requirements

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.
-Monitors and undertakes to maintain costs within guidelines.
-Assist to train and guide junior chefs.

-At least 4 years experience
-Has broad spectrum of culinary techniques
-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to [email protected], and we will reach out to you if your application is found suitable.

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

• Help in the preparation and design of all food and drinks menus
• 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 Executive 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

• Help in the preparation and design of all food and drinks menus
• 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 Executive 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

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Assisting the Pastry Chef in the concept's pastry offerings
• Setting up and stocking up stations with all necessary supplies
• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards
• Handling stock inventory appropriately
• Be a role model and guide junior team members

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan

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

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

Chef Job Description Template

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

• 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.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

• To control the food cost and the consistency of quality and quantity of food served
• Assists in the implementation of annual promotion plan and menu change cycle
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas
• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely
• Recommend and organize proper and systematic storage of food items in the kitchen
• Prepares duty rosters schedules vacation and public holidays accordingly
• Competent with health, safety, and other emergency procedures
• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef

Requirements:

• Current Junior Sous Chef or Sous Chef with Italian Cuisine Experience
• Basic knowledge of MS office
• High level of flexibility and adaptability
• Able to work public holidays and weekends

JOB DESCRIPTION:-

• Able to prepare Chinese food 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.

As Head Chef, you are required to work closely with the Executive Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section and managing a team of Assistant Chefs, including hiring and coaching where necessary. The management of a section with the assistance of Assistant Chef.

JOB DESCRIPTIONS:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook and prepare different varieties of North, South Indian Dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 4 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

Roles & Responsibilities

INDIAN CUISINE

We are looking for an experienced and qualified Indian Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

Control and direct the food preparation process and any other relative activities.
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
Approve and “polish” dishes before they reach the customer.
Plan orders of equipment or ingredients according to identified shortages.
Arrange for repairs when necessary.
Prepare a variety of Naan breads and kebabsBe fully in charge of hiring, managing and training kitchen staff.
Oversee the work of subordinates.
estimate staff’s workload and compensations.
Experience in preparing all kind of South & North Indian Cuisine
Comply with nutrition and sanitation regulations and safety standards.
Foster a climate of cooperation and respect between co-workers
Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
Managing Tandoor oven in a fast-paced environment
Approving and “polishing” dishes before they reach the customer.
Create tasting menus for clients interested in contracting the food for different events from their kitchen
Working effectively with kitchen team and complying with company procedures and food safety policies.
Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served
Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
Must have prior experience in Indian Fusion menu.
Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
Overseeing food levels and restocking items on time.
Supervised the preparation of food production schedules, preparation,
Following established recipes to prepare menu items.
Following guidelines to ensure correct serving temperatures and adequate portion control.
Able to fill in any area of kitchen at any time.
Maintained accurate production levels to maintain a certain food cost variance
Keeping utensils and equipment clean and sanitary
Establishing stock levels at end of shift and capturing information on standardized stock sheets.
Removing trash and clearing storage bins.
Maintains production books, recipe development, food production procedure guidelines, and general
Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
Hands-on execution, able to meet deadline and work under pressure.
Independent and Team player
Independent & able to work under minimum supervision.
Work well under pressure and have no qualms assuming additional responsibilities.
Responsible and dedicated to meet tight deadline.

Requirements:

Exceptional proven ability of kitchen management
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up to date with culinary trends and optimized kitchen processes
Credentials in health and safety training
Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine in similar size or larger size operation & familiar with industry’s best practices
Hands-on experience with various kitchen equipment's.
(e.g., Tandoor, Kadai and Dosa hot plate, etc
Basic food hygiene certificate

Degree in any field with food experience
Must have prior experience in Indian Sweets, Bengali Sweets and Savories.
Minimum 1-3 years of relevant experience

JOB DESCRIPTION:-

• Able to prepare Chinese food 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.

Responsibilities:

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

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

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

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

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

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

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

Requirements：

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

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

Study each recipe and gather all necessary ingredients

Cook food in a timely manner

Delegate tasks to kitchen staff

Inform wait staff about daily specials

Ensure appealing plate presentation

Supervise Cooks and assist as needed

Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

Monitor food stock and place orders

Check freshness of food and discard out-of-date items

Experiment with recipes and suggest new ingredients

Ensure compliance with all health and safety regulations within the kitchen area

Proven work experience as a Chef or Cook

Ability to remain calm and undertake various tasks

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

EA Reg. No. R1544742

License No. 16C7994

Food preparation

• Plans monthly menu and work with Marketing on prints
• Cook dishes according to daily/ weekly/ monthly/ special festive menu
• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
• Ensure freshness and quality of ingredients used and dishes served
• Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control

• Maintain supplies to ensure adequate but not over-order and no wastage
• Checking of goods receivable from suppliers
• Practice good food hygiene and safety standards
• Inspects and checks operating equipment to ensure good working conditions

Customer Service

• Interact with clients and gather feedback
• Check clients’ satisfaction and provide immediate updates to Operations Manager and team

Communication

• Effectively communicate with team members and in Charge
• Inform Operations Manager or Head Office on operations or employees’ related issues
• Ensure team members provide good customer service during operations

Administration

• Prepare roster accordingly and schedules manpower
• Prepare attendance sheet, overtime process and team leaves application etc
• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
• Record discipline matters after counselling employees
• Ensure team members’ documents eg forms are submitted to Head Office timely
• Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
• Attend meetings when required
• Ad-hoc duties when required

Hygiene and work safety

• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise

Grooming and personal hygiene

• Ensure uniforms are properly laundered and are clean and neat
• Covered shoes and socksHygiene and work safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise must be worn
• Be sure to freshen up after smoking
• Excessive accessories and nail polishes are not allowed
• Contribute to a cohesive environment where colleagues work together regardless of job tasks to ensure our clients enjoy our food served and have good dining experiences.
• To take on any other tasks or projects that may be assigned by the management from time to time.

Lead the team:

· Sets, maintains and constantly monitor service standards of the team

· Motivates team members to do well

· Coaches, counsels and disciplines team members

· Have good decision making on daily operations of outlet

Food preparation:

· Plans monthly menu and work with Marketing on prints

· Cook dishes according to daily/ weekly/ monthly/ special festive menu

· Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage

· Ensure freshness and quality of ingredients used and dishes served

· Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control:

· Maintain supplies to ensure adequate but not over-order and no wastage

· Checking of goods receivable from suppliers

· Practice good food hygiene and safety standards

· Inspects and checks operating equipment to ensure good working conditions

Customer Service:

· Interact with clients and gather feedback

· Check clients’ satisfaction and provide immediate updates to Operations Manager and team

· Ensure team members provide good customer service during operations

Communication:

· Conduct briefing to update team members in absence of Unit Manager

· Effectively listen to team members and seek out concerns to address timely

· Inform Operations Manager or Head Office on operations or employees’ related issues

Administration:

· Prepare roster accordingly and schedules manpower

· Prepare attendance sheet, overtime process and team leaves application etc

· Ensure all colleagues’ time in and out are taken and accounted for.

· Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared

· Record discipline matters after counselling employees

· Ensure team members’ documents eg forms are submitted to Head Office timely

· Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely

· Attend meetings when required

· Ad-hoc duties when required

Outlet Management:

· Co-creation of daily and festive menu

· Preparing food on a timely manner according to required menu

· Ensure quality and quantity of food served and appearance

· Ensure proper coordination of festive decoration with marketing and client

Hygiene and work safety:

· Practice good food hygiene and personal hygiene

· Take care to prevent any food contamination

· Reinforce all outlets follow strictly

· Observe safe work procedures when handling equipment

Grooming and personal hygiene:

· Ensure uniforms are properly laundered and are clean and neat

· Check that outlet colleagues follow grooming and look smart and presentable

· Covered shoes and socks must be worn

· Be sure to freshen up after smoking

· Excessive accessories and nail polishes are not allow

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

We are currently looking to recruit an experienced Head Chef with minimum 5 to 6 years of experience as a curry & tandoor chef for our outlet Tandoori Zaika. As the Head Chef you will be responsible for all the Tandoor and curry dishes for this busy fine dinging restaurant in Boat Quay.

The outlet offers modern and traditional Indian Cuisine in a sophisticated and truly intimate atmosphere. Each dish is freshly prepared by the Head Chef, so we require a chef who is very experienced within the same cuisine.

DUTIES AND RESPONSIBILITIES:

- Cook tandoori dishes on the menu following recipes

- Overall responsibility for operations of tandoori dishes

- Preparing food items by cutting, chopping and mixing

- Producing new tandoori dishes

- Managing, training new assistance tandoori chefs

- Prepare tandoor dishes under instructions of Head Chefs

- Allocate and oversee the work of the junior kitchen staff team including cleaning schedules.

- In addition to the above, there are some general requirements that apply to all jobs in the restaurant

- Participation in staff meetings.

- Participation in training activities.

- Participation in staff supervision and personal development review in the kitchen

- Participate in quality assurance systems.

- Take responsibility for the development of junior chefs within the curry section

- All duties must be carried out to comply with:

- Food Hygiene & Health and Safety requirements.

- Statutory legislation, in particular the Health and Hygiene regulations.

- Fire precautions.

- EXPERIENCE AND QUALIFICATION INCLUDE:

- An ability to work independently and as a team leader when essential

- A positive attitude and commitment

- Ability to supervise the kitchen team.

- The ability to form positive relationships with colleagues.

- Team player

- Accountable

Role:Chef Developer

JD:

At least 3-5 years of Chef development experience
Knowledge regarding other scripting tools like python, shell scripting
Must have worked on automation infrastructure related tasks like hardening and compliance for database, OS etc.
Good knowledge on DevOps
Good communication and should be ok to work in shifts including night shifts if required
Should be able to lead a team