Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 2 years
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working Hours

• 5 days / 44 hours (Including weekends and PH)

We are hiring Freelance Recruitment Consultant to join our team! You will be part of the service division, handling all level of chefs role, from Cook/ commis to CDC. If you have a background in recruitment or sales, we invite you to explore the possibilities with us.

Job Responsibilities:

• Manage 180 end-to-end recruitment process
• Drafting of job descriptions and posting job advertisements
• Build and maintain a network of potential candidates through various channels
• Conduct phone calls and online interviews with potential candidates
• Manage job offers and negotiations
• Provide an exceptional candidate experience throughout the recruitment journey

Job Requirements:

• Must have CEI license - basic
• Ability to work independently and meet deadlines.
• Excellent communication and interpersonal skills.
• Experience in recruiting chef roles would be an advantage.
• Experience in mass recruitment of non-locals chef.
• Experience in MOM work permit administration would be advantageous, but not required.

Perks We Offer:

• Competitive, straightforward and uncapped commission structure.
• Flexibility to work remotely and manage your own schedule
• This is a freelance role, you earn what you place. No need to share commission!

If you are a passionate recruitment consultant who thrives on connecting talent with opportunity, we'd love to hear from you! Please click "Apply Now" button to share your updated resume with us.

We regret to inform that only shortlisted candidates would be notified.

AM Recruitment Pte Ltd (License No: 23C1821)

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Highlights

• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance

Job Description

• The Butcher’s Wife Chef (Gluten free Brazilian Wine Bar)
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• 5-day 44 hours work week
• Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description

Plan, improvise and develop menus to meet the changing needs of the clients or new business opportunities
Establish Nutritious and recipe costing
Plan and manage Labor Cost to achieve profitability / justification with productivity output
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
Monitoring inventory and purchasing supplies and food from approved vendors
Audits on par stock on all areas to make sure that all required supplies are ordered and stocked in advance of need
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Preparing meals and completing prep support as needed
Maintain a positive and professional approach with coworkers and customers
Plan and direct food preparation and culinary activities while ensuring food meets quality standards
Rectify arising problems or complaints
Drive and place safety and hygiene as key competency within the department
Establish and ensure full compliance to operating controls, SOP’s, policies, procedures and service standards.
Ensures the objectives and goals of the facility work together to achieve company positioning and success.
Respond to audits to ensure continual improvement is achieved.

Job Requirements

Formal qualifications as a western chef with minimum 5 years of relevant work experiences
Strong management skill and ability to manage a team towards the accomplishment of goals
Comfortable to provide coaching, advice and assistance when required
Strong time management skills and ability to manage multiple tasks at once
Comfortable to work rotating shifts and weekends/public holidays
Experience in working with a multicultural team
Knowledge of PC applications

Job Position Title: CHEF

Location: ISLAND-WIDE

Working Hours / Shift Arrangment: 5 - 6 days / week | Retail Hours

Meal Provided | Confirmed OT Hours

Salary: UP to $3000

KEY RESPONSIBILITIES:

• Prepare stir-fried dishes in accordance with company standards.
• Prepare ingredients in the back for stir-frying.
• Restock the salad bar counter with prepared items.
• Ensure that all food and sauce portions meet company specifications.
• Maintain cleanliness and hygiene in the kiosk area.

** No prior experience needed

-

Alternatively, you may send your application and resume in MS Words format to [email protected]

Please submit your updated resume in MS Words format.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

Join Us at the upcoming MCI Career Fair on 29 November, 10am – 4pm at Kampung Admiralty Discover more than 200 full-time and part-time job opportunities from the top employers.

Save the Date and See You There!

**We regret to inform that only shortlisted candidates will be notified.

Samuel Poh Chee Wei (Samuel)

Registration Number: R24125066

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Main Duties and Responsibilities

As the Resort’s Executive Pastry Chef, you will spearhead the development and creation of pastries that reflect our Resort’s taste and appeal. Combining years of culinary expertise and artistry, the Executive Pastry Chef will provide our guests with an exquisite sensory culinary journey, showcasing creativity, innovation and the Resort’s high standards of quality.

Key Responsibilities

• Menu Development - Create pastries and dessert menus that reflect the Resort’s uniqueness while also catering to our guests’ preferences. In performing this role, the Executive Pastry Chef will need to apply creativity, innovation and artistry to create signature offerings which are unique to the Resort.
• Guest Experience – Partner with the culinary team to create memorable dining experiences through exceptional pastry presentations and personalized dessert offerings.
• Quality Control - Responsible for the overall quality of the Resort’s pastry and dessert offerings. The Executive Pastry Chef will oversee all aspects of our pastry operations, ensuring they are of the highest quality and reflect the standard of excellence expected of the Resort.
• People Development - Cultivate a strong people culture by investing in the coaching and development of our associates. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring associates.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 7 to 10 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Job Descriptions

We are seeking a skilled and experienced Chef de Partie to join our kitchen team. As a Chef de Partie, you will manage a specific section of the kitchen, ensuring high-quality dishes are prepared according to the restaurant’s standards. The ideal candidate will have a passion for food, strong leadership skills, and the ability to work efficiently under pressure.

• Section Management: Oversee and take responsibility for your assigned section (e.g., grill, fish, pastry, etc.), ensuring that all dishes are prepared and presented to the highest standards.
• Food Preparation: Ensure ingredients are prepared and dishes are cooked according to the established recipes and presentation guidelines.
• Team Collaboration: Work closely with other sections and kitchen staff, providing support and training to junior chefs and kitchen assistants as needed.
• Quality Control: Monitor food quality and freshness, ensuring consistency in taste, texture, and presentation.
• Inventory and Ordering: Manage stock levels for your section, order ingredients as necessary, and ensure proper storage and rotation to minimize waste.
• Health & Safety Compliance: Follow all health and safety standards, ensuring that your work area is kept clean, organized, and in compliance with food hygiene regulations.
• Menu Development: Assist the Sous Chef and Head Chef in creating new menu items and specials, bringing fresh ideas and creativity to the kitchen.
• Training & Mentoring: Provide guidance and on-the-job training to Commis Chefs and other junior team members, helping them grow their skills.

Job Requirements

• Experience: Minimum 2-3 years of experience in a similar role, ideally in a high-volume or fine-dining restaurant.
• Culinary Skills: Strong cooking skills and knowledge in a variety of cuisines and techniques, with experience in handling different sections of the kitchen.
• Leadership: Ability to manage and motivate a small team within your section, ensuring high performance and efficiency.
• Attention to Detail: A keen eye for detail, particularly in terms of food presentation and quality control.
• Organizational Skills: Ability to multitask and prioritize in a fast-paced environment.
• Team Player: Strong collaboration and communication skills, with the ability to work harmoniously with the entire kitchen staff.
• Certification: Relevant culinary qualifications (e.g., diploma in culinary arts) and food hygiene certification are preferred.

Benefits

• Good Career Progression
• Great team and culture

Working Hours

• 5 days work week straight shift / 2pm - 11pm 1 hour break

• Duration of 1 year
• Minimum of 3 years of relevant experience, specifically in supporting Chef Infra components, including Chef Server, Chef Automate, Chef Client, Chef Workstation, and Chef Repo.
• Strong knowledge of Windows and RHEL operating systems to create and support hardening and configuration tasks.
• Proficient in Ruby programming language.
• Familiarity with CI/CD concepts and tools

1. uby Proficiency: Chef is primarily written in Ruby, so a strong understanding of Ruby programming is essential for writing custom resources and recipes.
2. Configuration Management: Knowledge of Chef’s architecture, including concepts like cookbooks, recipes, and nodes, is critical for effectively managing infrastructure.
3. Infrastructure as Code (IaC): Familiarity with IaC principles helps in defining and provisioning infrastructure through code.
4. Version Control Systems: Proficiency in Git or similar tools for managing code changes and collaboration.
5. Scripting Skills: Experience with shell scripting (Bash, PowerShell) for automating tasks outside of Chef.
6. Cloud Platforms: Understanding cloud service providers (AWS, Azure, Google Cloud) and their integration with Chef.
7. APIs and Web Services: Knowledge of how to interact with APIs, as many modern infrastructures leverage APIs for automation.
8. Testing and CI/CD: Familiarity with testing frameworks (like RSpec or Test Kitchen) and continuous integration/continuous deployment (CI/CD) practices to ensure code quality.
9. Linux/Unix Administration: A solid background in system administration, particularly in Linux environments, is beneficial for configuring and managing servers.
10. Networking Basics: Understanding networking concepts to manage configurations effectively across distributed systems.

These skills together equip a Chef softw

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description:

Position Summary: As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, particularly in Si Chuan and Dong Bei dishes, and a willingness to work on weekends and public holidays to meet customer demand.

Key Responsibilities:

1. Culinary Expertise: Prepare and cook a wide range of Si Chuan and Dong Bei dishes, ensuring the authenticity of flavors, textures, and presentation. Develop and execute recipes in accordance with the restaurant's standards.

2. Menu Development: Collaborate with management to develop and update the restaurant's menu, offering creative and appealing Si Chuan and Dong Bei dishes that cater to diverse customer preferences.

3. Kitchen Operations: Oversee kitchen operations, including food preparation, cooking, plating, and ensuring a consistent and high-quality dining experience for customers.

4. Food Safety: Strictly adhere to food safety and sanitation standards, including the proper handling, storage, and cooking of ingredients to ensure the safety and health of diners.

5. Weekend and Holiday Availability: Be available to work on weekends and public holidays to meet the restaurant's peak demand. Ensure the kitchen operates smoothly during these times.

6. Inventory Management: Manage kitchen inventory, including ordering, receiving, and monitoring food supplies to minimize wastage and maintain optimal stock levels.

7. Team Leadership: Lead and mentor kitchen staff, ensuring a well-coordinated team that works efficiently and maintains a high level of culinary excellence.

8. Customer Satisfaction: Consistently deliver exceptional food quality and presentation to provide a memorable dining experience for customers. Address special dietary requests and ensure excellent customer service.

9. Creativity: Continuously seek ways to innovate and enhance Si Chuan and Dong Bei dishes on the menu, keeping them fresh and appealing to diners.

10. Compliance: Ensure compliance with all relevant health and safety regulations, sanitation standards, and restaurant policies.

Qualifications:

· Proven experience as a Chinese Chef with expertise in Si Chuan and Dong Bei cuisine.

· In-depth knowledge of Chinese cooking techniques, ingredients, and regional flavors.

· Strong leadership and team management skills.

· Flexibility to work on weekends and public holidays to accommodate restaurant hours.

· Attention to detail and a commitment to maintaining culinary standards.

· Excellent communication and interpersonal skills.

EA Licence ID : 18C9520

EA Registration ID: R1765753

Job Description

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements

• Must have relevant work experience
• Excellent self-motivation and the ability to work unsupervised
• Strong multitasking and organizational skills
• Must be able to work during weekends and public holidays

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,A,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

· Must be able to work night shift and split shift

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

5 days Mon- Fri, 8am- 4pm (can off earlier if work done)

Salary: $3000

Location: CIMB Plaza Food kiosk (Raffles place)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Leong Jia Qi Reg No. : R24124746

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Responsibilities

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Plan work schedule for kitchen employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain weekly and monthly cost reports.

Requirements

• Minimum 2 years of experience in F&B / Retail industries
• In-depth knowledge of kitchen health and safety regulations.
• Ability to work well in a stressful and fast-paced environment.
• Excellent problem-solving and conflict management abilities.
• Outstanding communication and organizational skills.
• Able to work in a standing position for long periods of time (up to 9 hours).
• Complete progressive training program will be provided.
• Candidates with no experience are welcome to apply.

Job Description:

Position Summary: As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, particularly in Si Chuan and Dong Bei dishes, and a willingness to work on weekends and public holidays to meet customer demand.

Key Responsibilities:

1. Culinary Expertise: Prepare and cook a wide range of Si Chuan and Dong Bei dishes, ensuring the authenticity of flavors, textures, and presentation. Develop and execute recipes in accordance with the restaurant's standards.

2. Menu Development: Collaborate with management to develop and update the restaurant's menu, offering creative and appealing Si Chuan and Dong Bei dishes that cater to diverse customer preferences.

3. Kitchen Operations: Oversee kitchen operations, including food preparation, cooking, plating, and ensuring a consistent and high-quality dining experience for customers.

4. Food Safety: Strictly adhere to food safety and sanitation standards, including the proper handling, storage, and cooking of ingredients to ensure the safety and health of diners.

5. Weekend and Holiday Availability: Be available to work on weekends and public holidays to meet the restaurant's peak demand. Ensure the kitchen operates smoothly during these times.

6. Inventory Management: Manage kitchen inventory, including ordering, receiving, and monitoring food supplies to minimize wastage and maintain optimal stock levels.

7. Team Leadership: Lead and mentor kitchen staff, ensuring a well-coordinated team that works efficiently and maintains a high level of culinary excellence.

8. Customer Satisfaction: Consistently deliver exceptional food quality and presentation to provide a memorable dining experience for customers. Address special dietary requests and ensure excellent customer service.

9. Creativity: Continuously seek ways to innovate and enhance Si Chuan and Dong Bei dishes on the menu, keeping them fresh and appealing to diners.

10. Compliance: Ensure compliance with all relevant health and safety regulations, sanitation standards, and restaurant policies.

Qualifications:

· Proven experience as a Chinese Chef with expertise in Si Chuan and Dong Bei cuisine.

· In-depth knowledge of Chinese cooking techniques, ingredients, and regional flavors.

· Strong leadership and team management skills.

· Flexibility to work on weekends and public holidays to accommodate restaurant hours.

· Attention to detail and a commitment to maintaining culinary standards.

· Excellent communication and interpersonal skills.

EA Licence ID : 18C9520

EA Registration ID: R1765753

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,A,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

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 and Bangladeshi 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 including bangladesh dishes 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
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian and bangladesh 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

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

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

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

Roles & Responsibilities

Responsibilities

• 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
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of ooking techniques and recipes

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES