Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.

~ Must be able to cook South and North Indian Cuisine ( Vegeterian and Non - Vegetarian)
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Indian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

Job Info:

• 6 days work week, 7am to 3pm or 3pm to 11pm
• Rotational Shift
• Islandwide

Description:

• Direct and manage food court according to company SOPs and regulatory requirements
• Mentor and supervise service staff on food handling, service conduct and compliance to standards
• Advice and support tenants on their operational needs and service consistency
• Manage food court according to budget with responsibility in creating and executing plans to sustain profitability
• Monitor sales and provide monthly sales reports with recommendations for business reviews with management
• Handle customers’ complaints and operational issues

Requirements:

• Preferably someone with Diploma in F&B, supply chain or related courses
• Preferably someone with at least 3 years’ supervisory role in F&B sector
• Possess good knowledge of WSHA, HACCP & MUIS regulations

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.

EA Licence No: 16C8004 (Elitez Pte Ltd)

EA Personnel Name: Felcia Ang
EA Personnel No: R22109905

To take charge of the warehouse inventory and help to organise driver delivery. Keeping warehouse in a safe environment for everybody.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Job Description:

We are seeking a dedicated and enthusiastic Food Service Specialist to join our team at Hoppy Teppan Rice. In this role, you will provide exceptional customer service, handle cashiering duties, assist with customer inquiries, and support kitchen operations. If you are passionate about food and enjoy working in a dynamic environment, we would love to hear from you!

Responsibilities:

• Greet and assist customers with a friendly and positive attitude
• Handle cashiering duties accurately and efficiently
• Respond to customer inquiries and resolve any issues promptly
• Assist in maintaining a clean and organized dining area
• Support kitchen staff with basic food preparation and kitchen tasks as needed
• Ensure compliance with health and safety regulations
• Contribute to a positive team environment and work collaboratively with colleagues

Qualifications:

• Previous experience in cashiering and customer service is preferred
• Experience in a kitchen or food preparation setting is a plus
• Strong communication and interpersonal skills
• Ability to multitask and work in a fast-paced environment
• Positive attitude and a passion for providing excellent customer service
• Flexibility to work various shifts, including weekends and holidays

Join our team and be part of an exciting and growing company that values its employees and provides opportunities for growth and development.

How to Apply:

Interested candidates are invited to submit your resume by clicking "Apply" or via WhatsApp to +65-83484664.

Thank you .

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Restaurant Manager (Chinese Hot Pot)

Salary : $4,000 to $4,800

SIngaporeans and PR Only

Are you ready to dive into a sizzling career? We're looking for a dynamic and enthusiastic Restaurant Manager to join our new Chinese Hot Pot restaurant brand in Singapore. If you have a passion for delicious food, exceptional service, and creating unforgettable dining experiences, this is the job for you!

What You’ll Be Doing:

1. Leading the Hot Pot Party:

• Oversee daily operations with a smile.
• Ensure every guest has a fantastic hot pot experience.
• Recruit, manage and motivate a diverse team of awesome staff.

2. Keeping Things Spicy:

• Maintain the highest standards of food quality, safety and hygiene.
• Handle customer inquiries, complaints, and compliments like a pro.
• Ensure our food and drinks served are followed to perfection.

3. The Fun Stuff:

• Plan and execute exciting promotions and events.
• Create a warm and welcoming atmosphere for all our guests and our team.
• Engage with customers to make them feel at home.

4. Behind the Scenes:

• Monitor inventory and ensure we never run out of those yummy ingredients.
• Keep track of daily sales, purchases and manage budgets efficiently.
• Implement and uphold company policies and procedures.

What We’re Looking For:

1. Hot Pot Enthusiast:

• Passionate about Chinese cuisine, especially authentic Sichuan hot pot.
• Previous experience in restaurant management is a must.

2. People Person:

• Excellent communication, effectively billingual, and leadership skills.
• Ability to work in a fast-paced, spicy and fun environment.

3. Problem Solver:

• Quick thinker with a knack for resolving issues.
• Detail-oriented and organised.

4. Team Player:

• Works well with others and can build a positive team culture.
• Flexibility to work evenings, weekends, and holidays.

Ready to spice up your career? Apply now, or email to [email protected] and become a part of our hot pot family! Let's make every meal an adventure together.

Experience for Minimum of 10 years in Expertise in Andhra Cuisine, and experienced in South and North Indian CuisinesExperinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.Experience in Andhra cuisine for minimum of 5 years
Prepare SOP for Authentic Andhra, South And North Indian
Prepare check list for Andhra spices and procurement
Authentic recipes have to be prepared under guidance
Apply food safety management systems for food service establishments.
Overall responsibility for the kitchen’s daily operations.
Liaising with the relevant companies for food orders.
Creating new dishes and menus.
Interviewing and hiring new staff.
Maintaining/raising the food’s profit margins for your employer.
Monitoring and controlling stock levels.
Ensuring correct stock rotation procedures are followed.
Implementation of health and safety procedures in the kitchen.
Estimating costs and ensuring all purchases come within budget.
Taking care of the kitchen’s accounts and creating a work roster.

Experience for Minimum of 6 years in Expertise in Andhra Cuisine, and experienced in South and North Indian CuisinesExperinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.Experience in Andhra cuisine for minimum of 5 years
Prepare SOP for Authentic Andhra, South And North Indian
Prepare check list for Andhra spices and procurement
Authentic recipes have to be prepared under guidance
Apply food safety management systems for food service establishments.
Overall responsibility for the kitchen’s daily operations.
Liaising with the relevant companies for food orders.
Creating new dishes and menus.
Interviewing and hiring new staff.
Maintaining/raising the food’s profit margins for your employer.
Monitoring and controlling stock levels.
Ensuring correct stock rotation procedures are followed.
Implementation of health and safety procedures in the kitchen.
Estimating costs and ensuring all purchases come within budget.
Taking care of the kitchen’s accounts and creating a work roster.

A Restaurant Cook plays an essential role in preparing and cooking a variety of dishes to ensure that customers enjoy high-quality meals. Here is a detailed description of their responsibilities, skills, and qualifications:

Responsibilities:

1. Food Preparation:Prepare ingredients for cooking, including chopping, slicing, and marinating.
   Measure and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
   
2. Cooking:Cook food items by grilling, frying, sautéing, roasting, or other methods as specified by the recipe or the chef.
   Ensure that all food is cooked to the appropriate temperature and consistency.
   
3. Menu Development:Assist in creating new recipes and menu items.
   Provide input on the development of daily specials.
   
4. Quality Control:Monitor food quality and presentation to ensure that it meets the restaurant's standards.
   Taste dishes to ensure they are properly seasoned and cooked.
   
5. Kitchen Maintenance:Maintain a clean and organized work area.
   Ensure that kitchen equipment and tools are cleaned and maintained regularly.
   
6. Inventory Management:Assist in ordering and managing inventory of food and kitchen supplies.
   Monitor stock levels and report shortages to the kitchen manager or chef.
   
7. Compliance:Adhere to all food safety and sanitation regulations.
   Follow health and safety guidelines in food preparation and handling.
   

Qualifications:

• Previous experience as a cook in a restaurant or similar setting.
• Formal culinary training or certification is preferred but not always required.
• Knowledge of kitchen equipment and cooking techniques.
• Familiarity with food safety and sanitation standards.
• High school diploma or equivalent.

Head Chef(Catering)

6 days Monday - Sunday: 6am to 3pm, 7am to 4pm, 9am to 6pm
Rest day depend on schedule

$4600- $6000

MacTaggart Rd

KEY RESPONSIBILITIES:

Enforcement of Health and Hygiene Standards:

• Maintain strict adherence to health and hygiene regulations in all kitchen activities.
• Lead by example in promoting cleanliness, sanitation, and food safety among kitchen staff.

Food Preparation and Presentation:

• Oversee the plating and presentation of food items per established standards and recipes.
• Ensure all dishes are prepared to the highest quality and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect incoming items to ensure they meet quality standards.
• Monitor food quality during cooking, addressing issues promptly to maintain consistency and excellence.
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.

Menu Development and Planning:

• Collaborate with management and culinary team in designing menus that reflect seasonal ingredients, trends, and guest preferences.
• Offer suggestions and creative ideas to enhance kitchen performance and dining experience.

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
• Provide training and mentorship to kitchen staff, ensuring proficiency in culinary techniques, procedures, and safety protocols.
• Foster a positive work environment, motivating staff and promoting teamwork and collaboration.

Problem Solving and Leadership:

• Proactively address any issues or challenges in the kitchen, demonstrating effective problem-solving and decision-making skills.
• Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless service execution.

Menu Planning and Inventory Management:

• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.
• Manage inventory levels and supplies, ensuring adequate stock while minimizing waste and spoilage.

QA Manager

Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)

Office Location: Boon Lay

Basic: $5000 to $5500 depending on the experience

Job Requirements

Minimum 5 years’ experience working in the Food industry and possess good knowledge of manufacturing processes.

Proven track record in leading the set-up and implementation of ISO22K or higher standards in the food manufacturing industry will be an added advantage.

Possess knowledge of international standards i.e. FSSC22K, GFSI

Min. Degree/Diploma in Food related discipline, Food Science or Food Technology

Job scope

Support functional departments in terms of processes of food quality and safety during daily operations.

Plan, organize, and coordinate to ensure the smooth operation of the QA Department daily.

Understand the business direction of the company and work closely with respective coaches to make necessary adjustments on job scopes and responsibilities to synchronize with the strategic plans of GM.

Prepare monthly reports i.e. Complaint Log, HACCP Objectives Summary, Demerit Point System Records, GMP audit, etc. for submission to the Management

Collect and analysis data/trend analysis report on non-conformity and improvement initiatives.

Plan lab testing by the sensitivity level of FG to manage and control department expenses and to keep within budget.

Participate and support quality system implementation (audit activities by government sectors, certification bodies, and customers)

Work closely with all functional departments on improvement initiatives i.e. standards, processes, and procedures in writing

Assign with short-term projects/initiatives/training programs and responsible for ensuring completion of work before the datelines.

Report all non-conformity matters regarding food quality or safety to the coach.

Other project as assigned

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

We are looking for a dedicated cook to prepare high-quality meals in accordance with food health and safety regulations and company standards. The cook’s responsibilities include following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed. You should also be able to ensure that the refrigerators and storerooms are kept clean and tidy.

To be successful as a cook, you should be able to use various cooking techniques and methods to prepare meals that meet our customers’ expectations. Ultimately, a top-notch cook should be able to handle multiple food orders without compromising on quality.

Cook Responsibilities:

Preparing and assembling ingredients for menu items.

Preparing high-quality meals and food items according to company recipes.

Storing excess food at the correct temperature in order to avoid spoilage.

Ensuring that food portions and food presentation meet company standards.

Monitoring supplies and re-ordering stock as needed.

Ensuring that cooking utensils are clean before each use.

Cleaning and sterilizing food preparation areas.

Assisting other cooks to ensure that food orders are completed in a timely manner.

Efficiently resolving problems with customers’ orders.

Ensuring that food health and safety regulations are followed.

Cook Requirements:

High school diploma or GED.

ServSafe food handling certification is preferred.

Sound knowledge of cooking methods and techniques.

Proven experience working as a Cook.

The ability to follow recipes.

The ability to work in a team.

The ability to stand for extended periods of time.

Effective communication skills.

1.The Cook is Responsible for overall operation, hire stall purchase Food and Stock, and make sure everyone is trained on proper food preparation,proper and legal alcoholic beverage service kitchen safety techniques and understand health standards

2. Exceptional people management skills to be able to lead, motivate and develop teams.

3. Promote good relations with staffs, contractors and management.

4 Screens job applicants, hires new employees, and supervises, counsels, staffs as well as recommends promotions, transfers and dismissals.

5. Supervising mult-disciphinary teams of staffs including deaning, maintenance. grounds and security.

6. Organizes and conducts meetings and communicates pertinent information to the staffs.

7. Ensure the operation runs smoothly- including rotas. staffing levels, recruitment and HR issues, conducting audits and ordering suppliers and amenities stocks are available to meet the operational requirements.

8. To have the overall responsibility for the practical organisation of the day to day cleaning operation.

9. Undertaking necessary administration and paperwork and any other duties or responsibility being assigned.

10. Offers a creative menu to compete with other local restaurants.

11. Stays open until the last customer leaves.

12 Cleans up after business hours

JOB REQUIREMENTS

1. At least 5-10 years of relevant experience in this related fields is required.

2. Excellent verbal and written communication interpersonal skills.

3. Good work ethics ability to multitask & work efficiently under pressure.

4. Able to work in a fast-paced environment.

The Assistant supervisors should relay information quickly, articulately, efficiently and thoroughly, so that employees are kept abreast of all relevant information and understand what's expected of them at all times.

1. In-Charge of Closing and Opening.

2. Knowledge in Cash-In Cash-Out, Cash Register Machine.

3. Making Traditional Coffee, Tea, Beverages.

4. Serving Drinks and Foods.

5. Able to Work Long Hours, Standing Long Hours.

6. Can Communicate, Work, Train Staff.

7. Ensure Workplace is Clean and Hygiene at all the Time.

8. Ensure Stocks is enough for Daily Operations.

9. Assisting with other administrative tasks, when required.

JOB REQUIREMENTS

1. At least 5-10 years of relevant experience in this related fields is required.

2. Excellent verbal and written communication interpersonal skills.

3. Good work ethics ability to multitask & work efficiently under pressure.

4. Able to work in a fast-paced environment.

Job Description & Requirements

· Extend recipes to facility population requirements.

· Fill pre-preparation and inventory pull sheets before every meal.

· Orient and train program for inmate workers.

· Stick to sanitation and safety program.

· Display good communication and human relation skills as per Food Service Manager’s directions.

· Support manager to manage high level of good client relations.

· Develop and set up local procedures for receipt, check and food and non-food issue.

· Cook varied regular and special diet foods for balanced healthy diet.

· Prepare meat, fish, poultry, vegetables and shell fish, soups, gravies, sauces and desserts.

· Use varied kitchen equipment in large quantity food production.

· Conduct administrative and human resource management functions with supervised staff.

· Offer advice, counsel and instruction to staff members.

· Handle disciplinary measures appropriate to authority delegated.

· Execute Equal Employment Opportunity policies and program.

· Oversee food preparation for adherence to quality standards.

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Assistant Cook Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Assistant Cook Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Key Responsibilities of the Restaurant Manager:

·Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.

·Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries

·Liaise and engage with Marketing to find the right promotions and activities for the restaurant

·Responsible for the departmental budget, ensuring that costs and inventory are controlled, and that productivity and performance levels are attained

·Builds and maintains effective working relationships with all key stakeholders

·Delivers effective training programs that advance service standards, profitability, and cost control

·Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager:

·Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities

·Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style

·Personal integrity, with the ability to work in an environment that demands excellence, time and energy

·Experienced in using IT systems on various platforms

·Familiarity with Open Table

·Strong communication skills

·Singapore experience with standalone restaurants/will be an added advantage.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.