Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

• Responsible for the daily operations of the department in the absence of superiors.
• Ensure that food quality is of high standards and is consistent.
• Ensure that there is always sufficient supply of all food items.
• Planning and organizing daily operational needs.
• Provide functional assistance and direction to the kitchen?s daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the food preparation process.
• Check the food items to ensure that food served is of quality standards.
• Prepare daily inventory for food supplies for his/her section.
• Assist the Sous Chef in running the work area effectively and efficiently.
• Clean and maintain work areas, cold room as well as all equipment.

Job Responsibility:

• Responsible for the daily operations of the department in the absence of superiors.
• Ensure that food quality is of high standards and is consistent.
• Ensure that there is always sufficient supply of all food items.
• Planning and organizing daily operational needs.
• Provide functional assistance and direction to the kitchen?s daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the food preparation process.
• Check the food items to ensure that food served is of quality standards.
• Prepare daily inventory for food supplies for his/her section.
• Assist the Sous Chef in running the work area effectively and efficiently.
• Clean and maintain work areas, cold room as well as all equipment.

Position Requirements:

• Minimum of 3-year experience in the relevant field.
• Passionate, energetic and self?motivated individual who can deliver exceptional performance.
• Excellent culinary and organizational skills.
• A team player with communication and interpersonal skills.

We are hiring restaurant cooks, chefs, team leaders, waiters, waitress and part-time F&B service Crews. Come join us!!

If you enjoy bringing smiles to customers

through good food and service, come join our new western contemporary restaurant and grow as a team together. Training will be provided.

Good prospect for career advancement for our new team. Expansion plan for more future outlets. Feel free to contact us for a chat.

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

Job Requirements:

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

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

Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
Assisting with the unloading of delivered food supplies.
Organizing and correctly storing food supplies.
Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

- Fresh Graduates with culinary skills and passion are welcomed

- Willingness to learn and enjoy staying in the kitchen environment

We regret that only shortlisted candidates will be notified.

Adeline Tan

EA Licence Number: 23C1668

Registration Number: R23115708

Ezline Pte Ltd

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

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：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Job Responsibilities:

• Lead and manage the kitchen ambassadors, facilities, food costs and contribute to the maximization of the overall food and beverage department profit.
• Oversee food preparation, production and to develop new and innovative food products as well as good quality food to meet market and customers’ expectations;
• Ensure high food quality standards, preparation, presentation and cooking techniques are consistent;
• Management of food costs within budget guidelines;
• Strict compliance to Health and Safety regulation requirements.
• Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as a purveyor of consistent, quality and value for money cuisine.
• Respond to any changes in food styles and service trends as dictated by the market.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire Food & Beverage Service team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Ensure kitchen team complete all compliance trainings in line with the Accor Risk Management guidelines.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Liaise with the Director of Food and Beverage the Conference Sales team, keeping the lines of communication open between the departments.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Work with hotel Marketing team to promote outlets and build awareness and profile.
• Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.
• Any other reasonable request within your range of competence as required.

Position Requirements:

• Previous experience at a senior chef level, minimum five years in a fine dining & a la carte commercial kitchen environment, preferably in a 5 star luxury market.
• Demonstrate leadership and financial experience.
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Experienced in payroll planning, budget and food cost control.
• Ability to develop and maintain relationship skills with suppliers and internal departments.
• Excellent understanding of food safety standards and kitchen hygiene procedures.
• Possess strong leadership, communication, organization and relationship skills
• Excellent verbal & written communication skills, English essential
• Flexibility and problem solving skills
• Good computer skills, Microsoft office applications essential.
• Ability to work under pressure, pleasing personality, polite, courteous

We are looking for Head Chef to organize the kitchen’s activities

- Control and direct the food preparation process and any other relative activities

- Plan orders of equipment or ingredients according to identified shortages

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Follows and upholds all health codes and sanitation regulations

- Monitor inventory levels of commonly used items

- Arrange for repairs when necessary

- Maintain records of payroll and attendance

- Performs other duties assigned

- Foster a climate of cooperation and respect between co-oworkers

- Oversee the work of subordinates

- Be fully in charge of hiring, managing and training kitchen staff

- Estimate staff’s workload and compensations

** Proven experience as Head Chef

** Exceptional proven ability of kitchen management

** Ability in dividing responsibilities and monitoring progress

** Outstanding communication and leadership skills

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Description

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef and ensure the prep is up to the standard
• Ensure the product is always consistent as per specifications received by senior chef and always get it checked by senior staff.
• Measuring dish ingredients and portion sizes accurately.
• Dealing with ordering and stock rotation.
• Preparing mis en place sheet for briefing as per instructions by senior chef.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.
• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible

Requirements

• Minimum 1 year of relevant experience
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays
• Only Singaporeans

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Chef De Partie – Pastry

Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the kitchen.

Key responsibilities:

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Create new and exciting desserts to renew our menus and engage the interest of customers
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Maintain a lean and orderly cooking station and adhere to health and safety standardsPrepare in advance food, beverage, material and equipment needed for the service.
• Cook and serve dishes according to the menu.
• Clean and re-set their working area.
• Communicate to superior if face any difficulties, customer or internal customer comment on and other relevant information.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

1.Accept the work instructions of the executive chef and report to him；
2.Responsible for formulating the work responsibilities of the chefs of the sub-kitchens, and for evaluating and appraising the chefs, and submitting rewards and punishments to the chefs for approval based on their work performance.；

3. Coordinate the relationship between the kitchens, supervise and inspect the operating procedures and the quality of dishes produced in each kitchen.

4.Supervise and check the environmental sanitation of the kitchen and the appearance and personal hygiene of the staff

Requirements:

1.Understand management. Generally, chefs only need to fry the dishes, and the head chef must also have the responsibility of managing the chef team, which requires the head chef to have certain management skills. and the safe operation of the kitchen can be guaranteed.

2.Be able to innovate. Innovation is the basic skill of chefs. The head chef must not be ambiguous. He must always lead the chefs to study diligently, do a good job in innovation of dishes, continuously supply new dishes for the restaurant, and make unremitting efforts to maximize operating benefits.

3.Atleast 10 years Dongbei and Sichuan cusine experience. Good communication. As the head of the back kitchen, not only do the management of the back kitchen, but also be good at communicating and coordinating with the main person in charge of the front office, so as to collect customer feedback information and continuously improve the level of dishes. Don't let the front hall and the back kitchen have two skins, which requires the chef to have certain communication and coordination skills.

OSO Ristorante, a contemporary fine Italian restaurant, established in 2004 by two long-time friends, Diego Chiarini & Stephane Colleoni.

We are looking for passionate individuals to be part of the OSO family.

Monday to Friday 5.5 Day week - Split Shift - Lunch and Dinner Service

Saturdays Lunch off, Sundays Full Day Off

Main duties and supporting responsibilities:

• To assist the Head Chef / Sous Chef / Junior Sous Chef during service for timing and progress of all dishes
• To ensure that the presentation, taste, texture, and quantity are maintained to the standards
• To ensure that the correct and same ingredients are used as specified by the Head Chef / Sous Chef / Junior Sous Chef to ensure quality is upheld at all times
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirement:

• Minimum 1 - 3 years of working experiences in the restaurant or hospitality industry
• Pleasant personality with good presentation skills
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated
• Able to work split-shifts, weekends, and public holidays

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Quick Service/Hotel/Fine Dining restaurants
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

Roles & Responsibilities

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

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

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.

Job Description:

• Preparing, cooking and presenting in WESTERN CUISINES for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• 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.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 Jan 2024.

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

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Job Responsibilities:

• Assist in preparing and cooking Korean dishes, ensuring adherence to recipes and food quality standards.
• Collaborate with the kitchen team to ensure efficient workflow and timely preparation of orders.
• Handle food ingredients properly, including cleaning, chopping, marinating, and portioning.
• Maintain cleanliness and organization of the kitchen area, including equipment, utensils, and workstations.
• Follow all food safety and hygiene regulations to uphold a safe working environment.
• Monitor and manage ingredient inventory levels, assisting with stock replenishment and food ordering.
• Support the Head Chef in daily kitchen tasks as required.

Job Requirements:

• At least one year of experience as a Line Cook, preferably in a Korean or Asian cuisine setting.
• Knowledge, passion for Korean cuisine, and familiarity with Korean cooking techniques are highly desirable.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Strong attention to detail and commitment to maintaining food quality and presentation.
• Good teamwork and communication skills to effectively collaborate with the kitchen team.
• Basic understanding of food safety and hygiene practices.
• Willingness to work flexible hours, including weekends.
• Relevant culinary qualifications or certifications will be an advantage.

Auxiliary Consultant (AC) / EA LIC:19C0013

CHARLOTTE, TAN SZE MIN/ EA Reg: R2196393