Total 95 sous chef job vacancies in F&B / Tourism / Hospitality category in D14 Geylang, Eunos

• Able to prepare local chinese cuisine
• 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

Job Description

To perform cooking duties in a non-aircon central kitchen environment.

Detailed Responsibilities

- Assist the head chef in daily cooking production

- 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.

- Other ad hoc duties assigned by the management

Requirements

- Experience as chef in a restaurant or kitchen environment

- Able to get along with team members

- Needs to work on rotating shifts: 6am – 4pm & 3pm – 11pm

- 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

Asst Cook / Chef

Reports to Chef

• Assist Head Chef to ensure smooth operation in the kitchen.
• Prepare and ensure food is handled at its highest quality at all times.
• Prepare ingredients such as slicing, cutting, shredding, tenderizing, skewering and braising fish, meat and vegetables, on a grill or grill station.
• Ensure that ingredients are fresh and safe for consumption and meet food hygiene standards.
• Follow good preservation or storage of food standards.
• Ensure that kitchen is clean/sanitised and organised and adhere to safety and hygene standards at all times.
• Check and monitor if the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed.
• Check that the receiving stocks are correct, monitor stock and replenish when stock runs low.
• Supervise and guide junior staff to ensure smooth delivery of work in the kitchen.
• Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.

Job Description

• Prepare and assemble skewers with meats, vegetables, and seafood, ensuring consistent size and seasoning.
• Grill skewers over an open flame or charcoal grill, ensuring they are cooked to perfection, with attention to texture, flavor, and presentation.
• Prepare and apply yakitori marinades (tare) and seasonings to skewers for flavor.
• Plate grilled skewers beautifully for service, ensuring that food is presented attractively and served at the correct temperature.
• Keep the grill area clean and organized, ensuring all tools, equipment, and ingredients are properly stored and maintained.
• Follow food safety guidelines to ensure the safe handling, cooking, and storage of food. Maintain cleanliness and hygiene standards in the kitchen.
• Work with the kitchen team to ensure smooth operations and efficient service during busy periods.

Job Requirements

• Prior experience as a chef, with experience in Japanese cuisine preferred.
• Grilling and skewering skills.
• Ability to work quickly and efficiently under pressure.
• Ability to consistently produce high-quality dishes with precision and care.
• Ability to stand for long periods and handle the physical demands of a busy kitchen environment.
• Ability to collaborate effectively with other kitchen staff and work as part of a team.
• A strong interest in traditional Japanese cooking and yakitori methods.

Job Description

• Slice and prepare various types of fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in presentation and texture.
• Inspect the quality of fish and seafood to ensure they meet our freshness and quality standards.
• Plate sashimi dishes in an aesthetically pleasing manner, following the restaurant's presentation standards.
• Work with the Head Chef and kitchen team to create seasonal sashimi offerings and keep the sashimi menu fresh and exciting.
• Adhere to all food safety guidelines for the handling and storage of raw fish and seafood to prevent contamination and ensure customer safety.
• Keep the sashimi station clean, organized, and stocked with the necessary tools and ingredients.
• Work closely with other kitchen staff to ensure the smooth flow of orders and efficient service during peak times.

Job Requirements

• Prior experience as a sashimi or sushi chef, with a strong understanding of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision to create thin, uniform slices.
  Knowledge of various types of fish, seafood, and garnishes used in sashimi preparation.
• Strong attention to detail and a commitment to high standards of cleanliness and food safety.
• A deep interest in Japanese culinary traditions and an eagerness to work with fresh, high-quality ingredients.
• Ability to stand for long periods, handle sharp knives, and work in a fast-paced kitchen environment.
• Ability to work effectively in a team, communicate well with other kitchen staff, and remain calm under pressure.

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to interact with English and Chinese speaking colleagues effectively
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Job Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Job Description

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements

Any other jobs or duties assigned by the Executive Chef from time to time.

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to interact with English and Chinese speaking colleagues effectively
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time

Job Description

• Prepare a variety of cold appetizers and side dishes, such as salads, pickles, marinated vegetables, tofu dishes, and chilled seafood.
• Ensure the freshness and quality of all ingredients used for cold dishes, sourcing seasonal produce and premium ingredients when necessary.
• Plate cold dishes with care, ensuring that all dishes are aesthetically pleasing and align with the restaurant’s presentation standards.
• Work with the Head Chef to create and update the cold dish menu, introducing new items and seasonal specials that highlight fresh, local ingredients.
• Follow all food safety guidelines for the handling, storage, and preparation of cold dishes, especially for raw and marinated items.
• Maintain a clean and organized workspace, ensuring that all cold dish ingredients, utensils, and equipment are properly stored and sanitized.
• Coordinate with other kitchen staff to ensure that all cold dishes are prepared in a timely manner and served with the rest of the meal.
• Monitor and manage inventory for cold dish ingredients, ensuring the kitchen is well-stocked and ingredients are used efficiently.

Job Requirements

• Previous experience in a Japanese kitchen, particularly in the preparation of cold dishes or appetizers, is highly preferred.
• Strong knowledge of Japanese ingredients, cold dish preparation techniques, and traditional flavor profiles.
  Excellent knife skills, with experience in handling fresh produce, fish, and tofu.
  Creativity in plating and presenting cold dishes in an appealing and authentic way.
• A keen eye for the freshness of ingredients, presentation, and overall dish quality.
• Ability to stand for long periods and work in a fast-paced environment.
• Ability to work effectively with a team and communicate well with kitchen staff and front-of-house team members.
• A strong interest in Japanese food, particularly cold dishes, with a desire to continue learning and developing new skills.

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Key Responsibilities:

Manage catering operations for efficiency and profitability, maintaining food quality and hygiene standards.

Recruit, train, and manage staff, promoting a positive work environment and conducting performance evaluations.

Build strong client relationships, addressing inquiries and resolving issues promptly.

Monitor budgets and profitability, preparing financial reports for strategic planning.

Collaborate on promotional strategies and identify growth opportunities in catering.

Plan and execute catering events, ensuring all details are managed effectively and liaising with vendors.

Previous restaurant management or catering experience, preferably in a leadership role.

Strong leadership, communication, and financial management skills. Ability to work under pressure.

Passionate about food and service, detail-oriented, and a creative problem-solver.

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

Job Description

• Assist the Head Chef in planning and executing the daily menu, including yakitori skewers, appetizers, sides, and other offerings.
• Help manage and coordinate the kitchen team, ensuring that all staff follow instructions, maintain efficiency, and uphold high standards of quality and safety.
• Assist in the preparation and cooking of yakitori skewers, sauces, and sides, ensuring consistency in taste, texture, and presentation.
• Monitor the quality of ingredients and finished dishes, ensuring that all food leaving the kitchen meets the restaurant’s standards.
• Assist with inventory control, ensuring that the kitchen is fully stocked with necessary ingredients and that supplies are rotated and replenished as needed.
• Ensure that all kitchen operations adhere to Singapore’s food safety regulations, including proper handling, storage, and sanitation of food products.
• Support the training and development of junior kitchen staff, helping them to learn proper cooking techniques and kitchen safety procedures.
• Maintain a clean and organized kitchen environment, including proper handling and cleaning of kitchen equipment, tools, and surfaces.
• Collaborate with the Head Chef to brainstorm new dishes, update the menu, and ensure that recipes are executed to perfection.
• Ensure that food is prepared and served in a timely manner, especially during peak hours, to maintain a smooth and efficient workflow.

Job Requirements

• At least 2-3 years of experience in a professional kitchen, with experience in Japanese cuisine or yakitori preparation being highly preferred.
• Strong cooking skills, especially with grilling and skewering techniques.
• Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
• Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Ability to work well in a team environment, communicate effectively with kitchen staff, and foster a positive work atmosphere.
• Strong organizational skills and the ability to multitask in a busy kitchen.
• Individual with food hygiene certificate preferred.

Job Description

Chef (Japanese Grilled Cuisine)

• Ensure smooth operation in the kitchen.
• Prepare and ensure food is handled at its highest quality at all times.
• Prepare ingredients such as slicing, cutting, shredding, tenderizing, skewering and braising fish, meat and vegetables, on a grill or grill station.
• Ensure that ingredients are fresh and safe for consumption and meet food hygiene standards.
• Follow good preservation or storage of food standards.
• Ensure that kitchen is clean/sanitised and organised and adhere to safety and hygene standards at all times.
• Check and monitor if the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed.
• Check that the receiving stocks are correct, monitor stock and replenish when stock runs low.
• Supervise and guide junior staff to ensure smooth delivery of work in the kitchen.
• Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.

Job Description

Ensure smooth operation in the kitchen.

• Prepare and ensure food is handled at its highest quality at all times.
• Prepare ingredients such as slicing, cutting, shredding, tenderizing, skewering and braising fish, meat and vegetables, on a grill or grill station.
• Ensure that ingredients are fresh and safe for consumption and meet food hygiene standards.
• Follow good preservation or storage of food standards.
• Ensure that kitchen is clean/sanitised and organised and adhere to safety and hygene standards at all times.
• Check and monitor if the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed.
• Check that the receiving stocks are correct, monitor stock and replenish when stock runs low.
• Supervise and guide junior staff to ensure smooth delivery of work in the kitchen.
• Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

Job Description:

• Ensure kitchen operates in compliance with food hygiene standards and standard operating procedures
• Delivers food services with high quality standards.
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Assist in maintaining the entire kitchen operation
• Preparing hot and cold dishes and executing request based on required specifications
• Assisting in the planning and development of menus and recipes
• Supervising, training, and developing staff and ensuring consistency in work performance
• Ensure quality control and presentation of the food
• Maintain a planned food cost
• Assist in cleaning duties
• Assisting Sous Chef and Head Chef in duties

Job Requirements:

• Basic Food Hygiene Cert (WSQ)
• At least 3 years’ experience working in a similar role.
• Ability to innovate and create attractive food products
• Passion for delivering great food and service
• Knowledge of best practices for safety and sanitation
• Require to work on weekends and public holidays.

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

Operations

• To take pride in personal appearance for personal hygiene and uniform.
• To strictly follow the rules imposed by Government for events such as Covid-19
• To constantly be physically involved in all phases of the daily operation requirements.
• To check all set-ups for restaurant functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.
• To constantly check the quality of food prepared with regard to taste and temperature.
• To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
• To monitor and fully implement the portion control established with the recipe given.
• To minimise waste and spoilage.
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
• Ensures smooth and effective communication among the kitchens and with other departments.
• To constantly be alert on freshness, presentations and temperature of food served.

Hygiene And Sanitation

• Liaise and work closely with the other Chefs for pre-planning and execution of cleanliness of equipment.
• To check all machinery, ensure proper maintenance and usage of the equipment. Misuse of equipment should be reported and disciplinary action should be taken.
• Follow the hygiene and sanitation procedures when handling food / equipment / utensils.
• Make sure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and properly sanitized.
• To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times.
• To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated.
• To work closely with the other Chefs and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.

Training / Development:

• Commitment for the future through objective guidance.
• To attend training classes for staff to develop their skills / new menu items.
• To be trained on fire and safety, emergency procedures and hygiene.
• To provide the necessary assistance / support to other staff in the kitchen.

Cost Control:

• To help the Head chef to keep the food cost at a set %, every month following recipes and instructions to prepare dishes in the proper way.
• If you receive the goods and sign the supplier invoices, make sure there are no mistakes or over charged items.
• To control that food portioning, serving, requisitions / receiving from stores are properly controlled / minimized wastage based on the Head chef SOP.

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Supervision of food preparation and food production to ensure that food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders
• Prepare ingredients and ensure smooth day-to-day operations
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees to ensure consistency in food presentation, taste and texture
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Collaborating with photographers for food presentations.
• Creating new product and recipes
• Sourcing Halal-certified ingredients to meet compliance

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess passion in Baking & Pastry / Japanese Fusion Cuisine
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.