Total 4 tourism hospitality intership job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Description

• Oversees and assists the day-to-day operation, organizes the kitchen department, and ensures smooth daily operations with standards/SOPs are met consistently.
• Maintain complete knowledge of menus, item preparation method/time, quality standards, taste, texture, serving temperature, portion size, and presentation method.
• Menu creation - create and update a diverse and appealing menu that aligns with the lounge’s theme and atmosphere.
• Introduce new and exciting dishes, keeping up with culinary trends and customer preferences.
• Supervise and lead a team of kitchen staff, including chefs, cooks, and kitchen assistants.
• Ensure efficient workflow and coordination in the kitchen to meet service requirements.
• Manage inventory, control costs, and minimize waste to achieve financial targets.
• Maintain high standards of food quality, presentation, and consistency.
• Conduct regular tastings and inspections to ensure adherence to recipes and standards.
• Enforce strict adherence to food safety and hygiene standards in compliance with local regulations.
• Conduct regular training sessions for kitchen staff on proper food handling procedures.
• Coordinate with the front-of-house staff to ensure smooth communication and efficient service.
• Work closely with management to implement promotional events and special menus.
• Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality ingredients.
• Negotiate pricing and terms with suppliers to optimize cost-effectiveness.
• Contribute creative ideas for food and beverage pairings, themed events, and special promotions.
• Stay informed about culinary trends and incorporate innovative concepts into the menu.
• Mentor and train kitchen staff to enhance their skills and foster a positive working environment.
• Conduct performance evaluations and provide constructive feedback for continuous improvement.
• Kitchen planning of the workflow to ensure operations efficiency

Job Requirement

• Proven experience as a Head Chef or Executive Chef in a high-volume, fast-paced environment.
• At least 5 to 7 years relevant experience
• Culinary degree or relevant certification.
• Excellent leadership and communication skills.
• Familiarity with local food safety regulations.
• Creative and innovative mindset
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)

• Check and verify food stock levels with the accepted level.
• Ensure that all service equipment is sufficient and clean in his section.
• Prepare, arrange and serve all food by using standard recipes, presentation instructions in accordance with the standard established.
• Carry out mise-en-place, preparation, cutting and deboning of meats, cooking and arranging of food as instructed.
• Report to the Chef De Partie on discrepancies or mistakes and make recommendations on improvements in his section.
• Clean the refrigerators and work tables, and ensure that his work station is clean at all times.
• Prepare food/store requisition in the absence of the Chef De Partie.
• Assist in food production in any other area as and when required.
• Assist in the preparation and checking of stocks during stock taking.
• Attend any training sessions that may be conducted from time to time.
• Any other duties may be assigned from time to time.

Requirements:

• Minimum 1-2 years 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

• Prepare and cook dishes within their assigned station, ensuring the quality, presentation, and taste of the dishes meet the restaurant's standards.
• Manage the operation of their specific station. This includes maintaining and organizing ingredients, equipment, and utensils.
• Follow recipes and cooking techniques specified by the executive chef, ensuring consistency in taste and presentation.
• Ensure that all dishes leaving their station meet quality standards and are properly cooked.
• Work efficiently to meet service demands and ensure that dishes are prepared and served in a timely manner.
• Coordinate meal production and ensure a smooth kitchen operation.
• Adhere to food safety and sanitation guidelines and maintain a clean and organized workstation.
• Enforce strict adherence to food safety and hygiene standards in compliance with local regulations.

Requirements:

• A culinary degree or formal training from a culinary school preferred
• 2 to 3 years of experience as CDP or similar position in a professional kitchen
• Proficiency in cooking techniques, knife skills, and a deep understanding of various cuisines.
• Leadership and communication skills to manage kitchen staff effectively.
• Meticulous attention to detail is essential for maintaining food quality and presentation.
• The ability to work in a fast-paced, high-stress environment and adapt to changing circumstances is crucial.

• Check and verify food stock levels with the accepted level.
• Ensure that all service equipment is sufficient and clean in his section.
• Prepare, arrange and serve all food by using standard recipes, presentation instructions in accordance with the standard established.
• Carry out mise-en-place, preparation, cutting and deboning of meats, cooking and arranging of food as instructed.
• Report to the Chef De Partie on discrepancies or mistakes and make recommendations on improvements in his section.
• Clean the refrigerators and work tables, and ensure that his work station is clean at all times.
• Prepare food/store requisition in the absence of the Chef De Partie.
• Assist in food production in any other area as and when required.
• Assist in the preparation and checking of stocks during stock taking.
• Attend any training sessions that may be conducted from time to time.
• Any other duties may be assigned from time to time.

Requirements:

• Minimum 1-2 years 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