Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Job Description: Chef de Partie – North Indian Cuisine

Position Overview:We are seeking a skilled and passionate Chef de Partie (CDP) specializing in North Indian cuisine to join our kitchen team. The ideal candidate will have a deep understanding of North Indian flavors, ingredients, and cooking techniques, and will be responsible for preparing high-quality dishes, ensuring consistency and excellence. You will oversee a specific section of the kitchen, working closely with the Head Chef and other team members.

Key Responsibilities:

1. Food Preparation:Prepare and cook authentic North Indian dishes, including curries, tandoori items, breads (naan, paratha, roti), and biryanis.
   Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
   
2. Kitchen Operations:Manage a specific section of the kitchen (e.g., curry station, tandoor, or appetizers).
   Maintain consistency in cooking and portion sizes as per recipes and standards.
   
3. Supervision & Training:Supervise junior chefs and kitchen assistants, ensuring they follow proper techniques and hygiene standards.
   Assist in training new kitchen staff on North Indian cuisine and kitchen operations.
   
4. Inventory & Stock Management:Monitor stock levels for your section and ensure timely requisition of ingredients.
   Minimize wastage and maintain proper storage of ingredients in compliance with food safety standards.
   
5. Hygiene & Safety:Ensure cleanliness and organization in your workstation at all times.
   Comply with food safety, sanitation, and health regulations.
   
6. Collaboration & Innovation:Work closely with the Head Chef to develop new recipes and seasonal menus.
   Provide input on ways to improve menu offerings and optimize kitchen efficiency.
   

Requirements:

• Experience: Minimum 2-3 years as a CDP or similar role, specializing in North Indian cuisine.
• Knowledge: Proficiency in traditional North Indian cooking techniques, use of spices, and operation of a tandoor.
• Skills: Strong organizational and multitasking skills, attention to detail, and the ability to work under pressure in a fast-paced environment.
• Education: Culinary certification or equivalent experience in Indian cuisine is preferred.
• Language: Basic communication skills in English; knowledge of Hindi or other Indian languages is a plus.
• Flexibility: Willingness to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive salary
• Opportunities for growth and development within the company
• A dynamic and collaborative work environment
• Meals during shifts and other staff benefits

Join us and bring your passion for North Indian cuisine to life in a vibrant, professional kitchen environment!

Chinese Restaurant in the heart of Chinatown are looking for a Chef who can cook Chinese Cusine. The Basic salary is S$3,300.00 to S$4,800.00 plus commission. A suitable candidate must have at least 3 to 5 years of relevant working experience. Willing to work on Sundays / Public Holidays. With CPF / Annual Leave / Medical benefits。

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 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

Responsibilities:

• Oversee and ensure that operations within the kitchen meets company guidelines and standards
• Work closely with the production team on daily operations (such as, setting up of F&B lines)
• Partner with necessary parties in planning and preparing of cuisine required
• Involved in menu development and testings
• Lead quality control and food item presentation efforts
• Ensure that healthy inventory levels are maintained to ensure smooth daily operations
• Proper storage of ingredients to reduce unnecessary food spoilage/wastage
• Ensure all workplace health and safety regulations are adhered to
• Perform any ad-hoc duties when assigned

Requirements:

• Candidates should preferably bring along a diploma in Culinary Management or any equivalent professional qualifications
• Brings along at least 4 years of experience within a related role
• Prior experience within a hotel or restaurant setting in a will be an added advantage
• Able to adapt into a fast pace environment
• Independent and a team player

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret only shortlisted candidates will be notified.

Registration No.: R1101084

EA License No.: 20C0426 (Elitez & Associates)

The Employer's Information:

Our client is situated within a prestigious 5-star hotel in Singapore, offering guests an exceptional dining experience. With a diverse array of global flavors and seasonal specialties, they ensure that each visit provides a unique and memorable experience.

Job Summary:

As the Breakfast Buffet Manager, you’ll oversee the breakfast buffet service, including menu planning, food preparation, presentation, and staff coordination. Your goal will be to maintain high standards of quality, cleanliness, and service, ensuring that each guest has an exceptional breakfast experience.

Key Responsibilities:

• Design and develop a rotating breakfast buffet menu that aligns with seasonal ingredients and varying dietary needs.
• Prepare and cook breakfast items as part of the buffet offerings, maintaining quality and taste standards.
• Manage and supervise breakfast buffet operations, ensuring all food items are well-prepared and attractively presented.
• Lead, train, and motivate breakfast team members, fostering a positive work environment.
• Monitor food quality, safety, and hygiene standards to meet health and safety regulations.
• Coordinate with kitchen staff for timely food preparation and replenishment.
• Interact with guests to handle special requests, feedback, and complaints promptly and professionally.
• Manage inventory levels and order supplies as needed to ensure smooth buffet operations.
• Assist in setting up, organizing, and breaking down the buffet area daily.
• Control food waste and implement cost-effective practices.
• Ensure that food presentation and buffet setup align with the company’s standards and guidelines.

Requirements:

• Early morning start for preparation (normally 4am)
• Previous experience in a food service or catering role, preferably in a buffet or breakfast setting.
• Proficiency in cooking different cuisines, with a strong eye for quality and presentation.
• Strong organizational and multitasking abilities.
• Excellent leadership and communication skills.
• Knowledge of food safety and hygiene practices.
• Creativity in menu planning and knowledge of dietary trends.
• Ability to work early mornings, weekends, and holidays as required.
• Passionate about creating a welcoming, enjoyable experience for guests.

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

JOB RESPONSIBILITIES:

• To assist and support Head chef to oversee the kitchen operation
• Ensure proper purchasing, receiving and ingredient storage standards in kitchen
• Responsible for monitoring food quality & consistency and ensure that food presented to our guest 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 item are stored quickly and efficiently, and all items are utilized completely to avoid wastage
• Ensure ingredients are always fresh and within its expiry date
• Prevent the use of spoiled or contaminated products in any phase of food preparation

Requirements

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess professional certificate/NITEC/Culinary qualifications.
• Minimum 5 to 7 years related experience.
• Familiar with Oriental Cuisine, and some knowledge on international cuisine.
• Fluent in both English and Mandarin preferred.
• Passion for food, creative and teamwork.

JOB SCOPE

Junior Sous Chef will be responsible to assist the Chef for the preparation of orders and to achieve the highest possible standards in the Kitchen, including all food preparation and storage areas, wash up, equipment, utensils and corridors in the defined area.

JOB DESCRIPTION

• Responsible to assist the Chef for preparation of menus and to achieve the highest possible standards in the kitchen, including all food preparation & storage areas, wash up, equipment, utensils and corridors in the defined area.
• Responsible for ordering of stocks and supplies including cleaning materials.
• Organize and delegate responsibilities and authorities in the department to ensure that the work is carried out effectively and distributed fairly.
• Assist the Chef to plan weekly staff roster and to delegate work according to room accommodation, function bookings, local events and holidays.
• Assist the Chef to supervise all Kitchen staff with particular reference to hygiene, quality control, service of food, presentation, portion control and equipment.
• Ensure that there is adequate stock of food for day-to-day operation. Keep all store rooms in a clean, tidy and hygienic manner.
• Assist the Chef to conduct or to supervise the induction training of all new staff and to conduct both on-the-job and corrective training when necessary.

JOB REQUIREMENTS

• Possess at least SHATEC or ITE NITEC Culinary skills certificate.
• Possess at least one-two (1-2) years in hospitality/F&B industry.
• Specialised in Western and local cuisines with good organizing and coordinating skills.
• Able to work under pressure.
• Willing to take on a three (3) rotating shifts jobs.
• Able to work 6 days work week including Saturdays, Sundays and Public Holidays.
• Preferably able to communicate English and local dialects such as Cantonese, Hokkien and Teochew to attend to hotel guests from China, Taiwan and Asia Pacific countries.
• Able to commence employment within short notice period.

· Ensure daily opening and closing duties in the outlet are properly executed

· 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

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

About the company:

A modern, fast-casual, convenient, take-out only kiosk concept offering tasty, nutritional, value-for-money, customizable fry-to-order wok dishes. As a halal-certified concept, the company is able to cater to customers from across all walks of life.

What we are looking for:

Enthusiastic and passionate F&B personnel who are keen to grow with the company brand.

What the company offer:

- Paid sick leave, medical benefits and working meals are provided.

- Air-conditioned environment.

- Career advancement opportunities.

Looking for Full-timers for 5 days a week

- 11.00am to 10.00pm (1.5 hours break inclusive) Or 11.30am to 10.30pm (1.5 hours break inclusive). Able to earn more if OT.

Job Description:

-Cooking and Preparing Food.

- Basic valid food hygiene certificate is compulsory

- Able to start work immediately would be an advantage

- Maintain, keep the kitchen area clean and ensure proper housekeeping of outlet

- Able to work on weekend

Work Location: Island-wide locations meaning the company will try to arrange a working location within reasonable travelling distance from your home.

SKL Recruitment Services

EA Lic No.: 18C2214

Name: Lee Kai Siang

Reg No.: R1655126

Chef de Partie / Junior Sous Chef (Western Cuisine)

• 5/6 days (tbc during interview)
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· 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.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Job Details

1. Manage daily food preparation and duties as assigned by the Head Chef.
2. Assist head chef by staying up to date with new products, recipes, and preparation methods.
3. Supervise high standards and consistent quality of product.
4. Manage team’s compliance with conditions of food hygiene policy.
5. Organize and inspire cleanliness and best practices in all work areas.

Qualifications

1. Advanced knowledge of menu composition, recipes, methods of production and presentation standards.
2. Advanced knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in maintenance of kitchen brigade chain of command.
4. Ease of use with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production and operational needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

Job Summary:

We seek a skilled and dynamic Executive Sous Chef to lead our kitchen team. The Sous Chef will oversee kitchen operations, ensuring that quality, presentation, and efficiency standards are met consistently. This role requires exceptional culinary expertise, leadership

abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

 - Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.

 - Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.

 Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.

 - Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.

 - Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.

 - Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Qualifications:

 - Proven experience as a Head Chef or similar role in a high-quality restaurant.

 - Excellent knowledge of culinary techniques and practices.

 - Strong leadership and communication skills.

 - Ability to work in a fast-paced environment and handle pressure effectively.

We are looking for passionate and hardworking Commis Chef / Chef De Partie to join our team full-time (4.5 days work week) in a brunch/dinner restaurant inspired by fresh ingredients located in Central Business District. The chefs are responsible for using their culinary expertise to create appetizing dishes for customers to enjoy whilst ensuring the highest standard and quality in preparation of the ingredients and equipment to be used in cooking or serving the food, and the hygiene within the kitchen is always maintained at the highest level. Their duties include overseeing kitchen operations, carrying out mise en place, applying modern cooking techniques and restocking kitchen supplies as needed. Fresh graduates from culinary school or up to 0-3 years’ experience in the F&B industry are welcome

Roles and responsibilities:

• Follow SOP and perform day-to-day operations in the kitchen

• Manage all food preparation and maintain stock levels of all kitchen supplies

• Ensure all food are prepared per requirements and meals are produced on time

• Clean, operate and upkeep kitchen including equipment in a safe environment

• Comply with all regulations for workplace safety, food hygiene standards and requirements

• Assist head chef with cost and quality controls, teach new staff skills they require to perform their roles to the required standard

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan

Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North indian Lunch Thali

Cook North indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

Minimum 6 Years experience in the kitchen room

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place

Enjoy planning, organizing and problem solving

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

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• 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

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· 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

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

• 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 Responsbilities and duties:

1. Customer Service: Greeting customers, taking orders, and answering questions about menu items.
2. Food and Beverage Preparation: Making coffee, tea, and other beverages according to customer preferences. Preparing simple food items such as sandwiches, salads, and pastries.
3. Cash Handling: Operating the cash register, handling payments, and providing change to customers.
4. Cleaning and Sanitizing: Maintaining cleanliness and hygiene standards in the café by regularly cleaning surfaces, equipment, and dining areas.
5. Stocking and Inventory Management: Checking inventory levels of food, beverages, and supplies. Replenishing stock as needed and notifying management of low inventory.
6. Assisting with Food Service: Serving food and beverages to customers, either at the counter or at tables.
7. Handling Customer Inquiries and Complaints: Addressing customer concerns and resolving issues in a professional and courteous manner.
8. Team Collaboration: Working closely with other café staff members to ensure smooth operations and a positive customer experience.
9. Following Health and Safety Regulations: Adhering to health and safety guidelines, including proper food handling procedures and maintaining a safe work environment.
10. Maintaining Equipment: Cleaning and maintaining coffee machines, espresso makers, and other equipment to ensure they are in good working condition.
11. Reporting to Director

Job Responsibilities:

· Able to prepare Omakase Menu.

· Expertly cutting, slicing, and filleting different types of fish.

· Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi)

· Prepare all types of sushi, including maki, nigiri and sashimi

· Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.

· Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

· Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine

· Maintaining a clean work environment in order to prevent food contamination.

· Regularly taking inventory of food supplies and other products.

· Communicating with wait staff to ensure that special requests and food allergy considerations are met.

· Any other ad-hoc duties assigned

Job Requirements:

· At least 3 Year(s) of working experience in the related field is required for this position.

Head Chef

(Chinese Cuisine)

Location: Central Region

Salary: $5000 - $8000

Job Description:

• Oversee entire kitchen / operations
• ⁠Control and direct the food preparation process and ensure quality of all food served meets company's standards. Revise SOPs.
• Analyse customers' feedback to improve food quality
• Oversee and ensure compliance hygiene, sanitation and safety standards
• Train new employees and provide ongoing training for all staff
• Create new seasonal dishes and menus
• Monitoring and controlling stock levels
• Maintain food cost margins
• Efficient manpower planning and rostering

Requirements:

At least 5 years of culinary experience in a Chinese restaurant setting with 3 years of supervisory experience

Bilingual in English and Mandarin to liaise with stakeholders

Extensive food knowledge and creativity

Possess excellent communicate and management skills

Decisive and critical thinker with strong leadership skills

Well-groomed and presentable

Able to work under pressure

Had experience in handling seafood like lobster and snow crab in chinese style cooking will be a plus

Able to work weekends & PH

Able to work split shifts

Possess a cheerful disposition and willingness

Please call/whatsapp me at 98209696 (Candy Tan)

Kylice Recruitment|EA License No.: 19C9585|Reg No: R21103133|[email protected]

Roles & Responsibilities

-Manage day to day operation

-Providing and demonstrating task instructions, keeping attendance, and measuring key performance indicators.

-Ensure safety compliance, quality control of equipment

-Develop traning materials and conduct training session

-Monitoring the performance of the employees

-Experienced with food preparation

Requirements:

-At least 2 years in f&b industry before

-Able to work in foodcourt

-Able to work on weekends

-Patient, easy-going personality