Total 30,259 F&B / Tourism / Hospitality job vacancies in Singapore

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.

Position Summary:

Reporting to Director of Event Management, an Event Services Manager is integral in developing associates through collaborating with both the Restaurants, Bars & Events team and Singapore Sales team in ensuring processes are adhered to, providing detailed overview of the planning and execution of all related events and delivering memorable experiences to the guests which will drive financial excellence.

Responsibilities:

Responsibilities include departmental training for all associates to maintain consistency and ensure improvement in achieving quality service standards. Associate is responsible and accountable for the entire operation, administration as well as profitability of the unit.

Operations Management

• Conducts daily briefing to ensure the team is duly informed of key operational matters.
• Collaborate timely with all related Operations team on guests’ requests, requirements and logistical matters.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership and hands-on interaction with guests and associates.
• Handles any constructive feedback from guests.
• Cultivates a positive culture surrounding the eGCC platform and formulate strategies to continually improve the guest experience.
• Collaborates with the business unit’s chef to continually review and refresh menu offerings as deemed by locality and region.
• Creates an operational environment of education and empowerment that energizes associates to focus on guest preferences, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Ensures pre and post events follow-ups are conducted timely.

Financial Management

• Close coordination with Singapore Sales and Catering Sales in the management of function space to ensure revenue and yield is maximize through: analysing of trends to determine peak periods, monitor enquiries and bookings’ status, cut-off dates, rooming lists, up selling and payment dates.
• Communicates effectively with Catering Sales and Revenue Management on groups’ booking pace and conversion of enquiries.
• Ensures proper expenses and cost control with required services and standards and monitoring the financial performance of the unit in this process.
• Ability to utilize the various systems used to support and manage the unit’s business such as: Opera, Opera S&C and Micros.

Business Development and Marketing

• Ability to interact with guests to promote the hotel and the business unit.
• Ensures guests’ profiles are promptly updated and database is kept properly and motivates the team to anticipate guest needs.
• Be aware of what the premier external competitors in the market are doing.
• Establishes new accounts.

Talent Profile:

• 2 years or more experience in a similar role
• Diploma or Degree from a recognized hospitality / tertiary institution.
• Owns good range of customer contacts.
• Proven record in delivering operating results in operations focusing on personalised service.
• Experienced in managing diverse relationships, i.e. Multi-Cultural / Racial teams as well as local communities.
• High energy personality – engaging.
• Has an understanding of budgeting and financial management
• Highly adaptable with the ability to direct changes.
• A good people manager with ability to motivate a well set team.

Primary Responsibilities

• Be responsible for the good execution of the work during his shift in his outlet.
• Be responsible for all the highest hygiene standards of the outlets where he is working.
• Check that all the staff work under his supervision in the top hygiene conditions and that chemicals and procedures are used correctly.
• Report any abnormalities during the service to the Assistant Chief Steward or Chief Steward.
• Keep a close eye on the stewards in order to ensure that they are performing their job in the best condition possible.

Job Requirements

• A team player with good communication skills.
• Displays initiative and commitment to professional values.
• Responsible and hardworking.
• 5 working days per week and able to work shifts including evenings, weekends and public holidays.

Handling in the daily operation of the kitchen, including menu development South Indian cuisine, inventory and cost control. Oversee the activities of the kitchen staff and monitor food production, safety and hygiene practise. Mixing and preparing of Indian spices. Able to create new flovar of cuisine. Able to cook all South Indian Veg and Non Veg Items with Rotiprata

Job Description

· Receive stock from Main Store into Issue Store and ensures that the product specifications and quantities match the description indicated in the requisition list before releasing to Ops

· Operate equipment for loading and unloading of stocks

· Organize, label, and manage stocks according to the required standards

· Perform physical stock count to identify stock variances to be reconciled

· Ensure all de-carton boxes are disposed of timely and neatly

· Clean and maintain production area, including machinery parts, basins, trolley, and pallets

· Maintain the cleanliness and order in every storage location

· Perform any other warehouse-related activities as instructed by the warehouse manager and store officer

· Assist in stacking, replenishing, packing and storage of stores

· Packing of items according to packing list. Ensure correct quantity and no damaged or expired items are packed

· Assist in delivery of items to respective sections / areas

Requirements

· Relevant hands-on experience in related field

· Diploma or Degree Holders without experience but with strong willingness to learn are also welcome, training will be provided

· Physically fit

· Able to accept 6 days rotating shift working hours as required by store’s operations (Morning shift, afternoon shift and midnight shift) including public holiday

Manage all the operations of the kitchen

- Responsible for food ingredients preparation and cook designated items on the menu

- Ensure all foods prepared are done with the same level of quality and consistency

- Upkeep working condition of kitchen equipment

- Adhere statutory food hygiene and sanitation guidelines

- Perform ad-hoc duties as assigned

- 负责管理厨房的一切运作

- 负责食材的准备和菜单上的指定项目的烹饪

- 确保所有准备的食物都具有相同的质量和一致性水平

- 保持厨房设备的工作状态

- 遵守法定的食品卫生和卫生准则

- 执行其他相关职责

Requirement

- Minimum 2 years kitchen experience in similiar role

- Able to work on Public Holiday and Weekends

- 6 days work per week

• MNC
• S$6,000 higher
• Possess hands-on experience in Facilities Management, Project and Maintenance Operations includes ACMV, Mechanical & Electrical and Fire Protection services
• BizSAFE Level 2 CERT training / WSQ Respond to Fire Emergency / WSQ Implement Incident Management Processes related certificate

Our client, a leading quality food provider and wholesaler, is looking for suitable talents to join their growing business as Facilities Manager.

RESPONSIBILITIES:

• Responsible for preserving the good condition of infrastructure and ensure that facilities are safe and well-functioning
• Responsible for all the repairs and maintenance of all facilities
• Act as the primary contact for all facility related issues
• Act as project coordinator for all size projects, solicits bids and quotes from vendors
• Monitors contractor performance and works closely with outside vendors and contractors to ensure work completed according to specifications
• In-charge of maintaining building security and responds to building emergencies
• Managing the upkeep of equipment and systems to meet health and safety standards
• Possess hands-on experience in repair and maintenance of coldroom system, equipment, machinery and fixtures and fittings including basic electrical works etc
• Attend promptly to all correspondence, statutory notifications & enquiries
• Manage incident control and activation of rightful parties for incident response and timely reporting/ escalation
• Safety program management and implementation
• Supervise the security personnel to ensure that they carry out their duties and responsibilities properly and efficiently
• Supervise to ensure that all duties of the facility maintenance staff are properly carried out
• Apply for all necessary government licenses, certificates or approvals including statutory inspection certificates in respect of equipment/machinery, pumps, generators etc.
• Undertake the Safety Manager role of the company as required by the WSH regulations

REQUIREMENTS:

• Diploma or Bachelor degree in Mechanical Engineering, Electrical Engineering, FM, Real Estate or relevant discipline
• Minimum 5 to 8 years’ experience in real estate, facilities operations management
• Possess hands-on experience in Facilities Management, Project and Maintenance Operations includes ACMV, Mechanical & Electrical and Fire Protection services
• Certified in FSM (Fire Safety) has an added advantage
• BizSAFE Level 2 CERT training / WSQ Respond to Fire Emergency / WSQ Implement Incident Management Processes related certificate

OTHER INFORMATION:

• Location: West
• 5.5 days work week
• Salary: S$6,000 higher (Salary will commensurate according to experience & qualifications).
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or call your Friendly Consultant, Florence at 6590 9906 or WhatsApp 8655 6810 for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

1. Menu Development:Design and develop innovative, appealing, and profitable menus in collaboration with the restaurant's concept and theme.
   Regularly update menus to reflect seasonal ingredients, culinary trends, and customer preferences.
   
2. Kitchen Management:Oversee all kitchen activities, ensuring smooth and efficient operations.
   Schedule and manage kitchen staff, assigning tasks and responsibilities.
   Monitor and control food costs, inventory, and wastage.
   
3. Culinary Execution:Ensure the consistent quality of all dishes leaving the kitchen.
   Implement and maintain standard recipes, portion control, and presentation guidelines.
   Personally oversee the preparation of complex dishes and special orders.
   
4. Staff Training and Development:Train, mentor, and develop kitchen staff to enhance their culinary skills and knowledge.
   Conduct regular performance evaluations and provide constructive feedback.
   
5. Quality Control and Food Safety:Enforce strict adherence to food safety and sanitation standards.
   Conduct regular inspections of equipment and workspaces to ensure cleanliness and safety.
   
6. Collaboration:Work closely with the restaurant management team to align culinary offerings with business goals and customer expectations.
   Collaborate with suppliers to source high-quality, fresh ingredients.
   
7. Budget Management:Assist in the development of budgets related to the kitchen, including food costs, staffing, and equipment.
   Monitor and control expenses to ensure financial targets are met.
   
8. Creative Input:Stay updated on culinary trends, techniques, and innovations.
   Bring creative input to the table, contributing to the evolution of the restaurant's culinary identity.
   

Qualifications:

• Proven experience as an Executive Chef or Chef de Cuisine in a high-volume, upscale restaurant.
• Culinary degree or relevant certification.
• Strong leadership and management skills.
• Excellent knowledge of french culinary techniques, food trends, and ingredient sourcing.
• Understanding of food cost control and budget management.
• Ability to work under pressure in a fast-paced environment.
• Exceptional communication and interpersonal skills.

Job Description

1. Involved in preparation of dishes

2. Ready to stand in for 二锅/占板 position when required

3. Responsible for garnishing all dishes serving out

4. Ensure all cooked dishes served meets the standards in terms of visual and quantity

5. Involved in kitchen hygiene maintenance

6. Any other duty & responsibilities assigned

Working Days: 5 days work week (Mon – Fri)

Working Hours: 8am – 2pm/ 9am- 3pm

Hourly rate: $12

Working Location: Changi Business Park (10mins walk from Expo MRT)

Job responsibilities:

• Greeting customers and serving customers
• Taking orders and serving food and beverages
• Prepare and serve F&B menu items
• Maintain cleanliness and housekeeping of kitchen & shop area
• Other ad-hoc duties

Job Requirement:

• Ability to work in a team
• Excellent communication skills
• Excellent physical condition and stamina to perform daily task in shop

Only shortlisted candidates will be notified

Registration No: R1216462

INTER ISLAND CONSULTING PTE LTD (Co Reg: 201026915R/ EA License: 11C3031)

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Manage administrative function in the development and review of department goals, systems and work processes for HR operational excellence and update any changes in the HR handbook.

Support the senior management to foster a strong company culture in line with the company’s values and objectives.

Administer HR-related paperwork to ensure compliance with all labour laws and regulations, as well as government reporting and administration requirements.

Employee development and retention. Execute all learning and development initiatives and help drive a high-performance, high-growth mindset that focuses on career development and growth.

Leading a team of Recruiting and talent acquisition specialists, and managers, running our recruiting and talent acquisition activities including defining and implementing strategies to attract, hire and retain top talent across the company with a focus on building a diverse and inclusive team.

Be a champion of our culture, helping the team to understand and live our core values through effective programs that promote morale while achieving our company goals.

Be the trusted advisor to the CEO and HODs, holding all managers to a high-quality standard.

Oversee Workplace operations, the building management, safety & security team to ensure that employees are provided with a healthy and conducive working environment.

Plan, develop and implement HR continuous improvement activities.

Support the setup of HR operations infrastructure in the newly formed regional entities such as Recruitment of new positions, Implementation of payroll systems & benefits, Creation of employee policies and guidelines in line with local legislation, etc

Working hours : 8.30am5.30pm; Alternate Saturday 8.30am~12.30pm

Working location is Poineer and Tuas area

1.

Taking & serving food and beverageorders.

2.

Cashiering – Collection of cash / creditpayment.

3.

Manage respective section and deliverfood and drinks with confidence,knowledge and commitment.

4.

Food preparation / Able to handle non-halal food.

5.

Perform opening and closing duties peroutlet SOPs.

6.

Provision of quality customer service.

7.

Managing queues and seatingarrangements.

8.

Preparing of tables and cutleries.

9.

Basic cleaning roles along with teammembers

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,

• Maintaining high standards of hygiene; practise workplace safety at all times,

• Always adhere and abide to all company policies and procedures,

• With F&B background in middle management roles and responsibilities,

• To oversee outlet operations and ensure that all SOPs are strictly complied with,

• Plan staffing schedules and resolve outlet operational issues,

• Lead and motivate staff in achieving sales targets and customer satisfaction,

• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,

• Positive working attitude with good communication skills,

• Good leadership and organization skills,

• Minimum 5 years of relevant experience in the F&B industry.

• Direct and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments
• Responsible for the proper, efficient and profitable functioning of the hotel
• Ensure guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy
• Asisst in checking in/out of guests. Assist to inspect rooms assigned to VIPs before their arrival. Meet and escort them to their rooms
• Check logbook for messages and follow-up actions upon commencement of shift. Check housekeeping discrepancy report; report any variance and take corrective actions
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,

• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,

• Maintaining/raising the food’s profit margins for the restaurant,

• Hiring and firing employees,

• Meeting health and safety standards,

• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,

• Hands-on experience with various kitchen equipment,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Familiarity with sanitation regulations.

Business Development Manager Job brief

We are looking for an ambitious and energetic Business Development Manager to help us expand our clientele. You will be the front of the company and will have the dedication to create and apply an effective sales strategy.

The goal is to drive sustainable financial growth through boosting sales and forging strong relationships with clients.

Business Development Manager Responsibilities

• Develop a growth strategy focused both on financial gain and customer satisfaction
• Conduct research to identify new markets and customer needs
• Arrange business meetings with prospective clients
• Promote the company’s products/services addressing or predicting clients’ objectives
• Prepare sales contracts ensuring adherence to law-established rules and guidelines
• Keep records of sales, revenue, invoices etc.
• Provide trustworthy feedback and after-sales support
• Build long-term relationships with new and existing customers
• Develop entry level staff into valuable salespeople
• Developing goals for the development team and business growth and ensuring they are met.
• Training personnel and helping team members develop their skills.
• Finding and developing new markets and improving sales.
• Perform any other duties assigned by the director.

Business Development Manager Requirements and skills

• Proven working experience as a business development manager, sales executive or a relevant role
• Proven sales track record
• Experience in customer support is a plus
• Proficiency in MS Office and CRM software (e.g. Salesforce)
• Proficiency in English
• Market knowledge
• Communication and negotiation skills
• Ability to build rapport
• Time management and planning skills
• BSc/BA in business administration, sales or relevant field
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Salary: up to $7000

Working Days & Hours: Mon-Fri Office Hours

Location: Tuas Link

Job Description:

1. Forecasting, Inventory Planning and Logistics

• Responsible for inventory planning process for categories as assigned.
• Includes inventory replenishment, preparation, and processing of purchase order, tracking order status and updating relevant parties in a timely manner.
• Support new product launches and depletion.
• Prepare claims against suppliers for damaged or short supplied stocks.
• Maintain monthly inventory in line with required safety stock levels.
• To investigate stock discrepancies and work with stakeholders to maintain stock accuracy & integrity.
• Analyze and highlight business risk and opportunity to stakeholders and jointly propose appropriate mitigation plans.
• Act as first Escalation point for emerging or sudden supply disruption and provide administrative support for all forecast, purchasing, inventory and logistic-related matters.
• Build and maintain strong relationships with cross-functional teams, suppliers and appointed local partners to ensure excellent service levels and leverage their support for urgent service recoveries as needed.
• Conduct forecast sufficiency & reasonability checks and share trends insight and recommendation.
• Jointly work with commercial team to review and improve demand accuracy to improve supply chain efficiency and customer service level.

2. Continuous Improvement / Reporting

• Jointly work with commercial team to review and reduce market returns.
• Managing and minimizing business waste.
• Prepare weekly / monthly management meeting and business review decks.
• Establish and analyse SCM reports as needed.
• Recommend and deliver cost and process improvement opportunities.
• Drive improvement initiatives related to supply & inventory management to support the achievement of commercial goals.
• Support the supply chain digital transformation initiatives and opportunities.
• Partake in supply chain collaboration opportunities with external parties.

3. Leadership & Development

• Oversee and steer supply activities across total chilled and ambient categories to ensure business objectives are met.
• Provide backup for colleagues as per exergies of work.

Job Requirements: Min Degree in Supply Chain & Logistics / Business or similar w min 8 yrs of relevant production planning experience in manufacturing/fmcg

Interested candidates, please submit your resume to: [email protected]

Ally Audrey Lok Xin Woon

Recruit Express Pte Ltd (Healthcare & Lifescience)

Company EA Licence number : 99C4599

Personnel EA License: R21102307

[email protected]

Our client is a F&B Manufacturing MNC. Due to their current expansion plan, they are looking for a Production Executive to join their team, in hopes of developing the current high performing team. They are located in the West.

Job Responsibilities:

• Responsibilities for determining, planning, and implementing strategies to reduce manufacturing costs and improve production process efficiency by utilize various available resources.
• Coordinate production activities and resources to maintain efficient/smooth production workflows.
• Analyze/Evaluate production needs. plant capacity and available resources to foster continuous enhancements and deliver quality output to meet customer satisfaction.
• Manage staffing and training to enhance workforce skills and excellent productivity.
• Any other duties as assigned.

Requirement:

• Diploma in any discipline
• Proven work experience in Supervisory level
• At least 3 years relevant experience in manufacturing industry will be a bonus

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Recruitpedia Pte. Ltd.

EA License No. 19C9682

EA Reg. No. R23115553 (Lai Hor Yan)

• Fulfil all assigned delivery on time.
• Pick and pack of items from Central Kitchen to be dispatched to outlets.
• Load and unload of items and transfer items between outlets, warehouse, etc.

Requirements:

• Possess Class 3 Driving License with clean records.
• At least 2 years of driving experience in F&B industry.
• Familiar with Singapore road and with good sense of direction.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Reg No. R1326740

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

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

· Providing excellent wait service to ensure satisfaction

· Taking guests’ orders and delivering food and beverages

· Making menu recommendations, answering questions and sharing additional information with guests

· Collect and process payments from guest

· Responsible for the service and bar operation of the outlet

· Guiding all service and bar personnel assigned in the outlet, in the performance of their duties and responsibilities

· Consistent follow up in the implementation of the policies and procedures in operating the outlet

· Checking the sufficiency of operating equipment and supplies for service and bar

· Maintaining the hygiene standards in the outlet assigned

· Maintaining a clean and wholesome ambience in the outlets, controlling room temperature, ventilation and lighting effects

Job Description

• Prepare and pack high quality cuts of meats according to customer specifications using company standards and adhering to all safety requirements. Majority of time will be spent operating processing equipment.
• Operation of Meat Processing Equipment; CryoVac, MultiVacs, Dicers, Needle, Slicer, Portion Cutters, Scales,
• Pack, trim and customize portions of meat products using knives, or other meat production equipment.
• Count and stack on tray portions per customer and company specifications
• Label portion with supplied number product labels
• Set up packing and labeling area as required
• Perform end of day functions
• Actively maintain, and merchandise partial cart
• Keep packing area and cutting room and surrounding area clean and sanitized.
• Follow company GMP (Good Manufacturing Practices) to maintain sanitary conditions
• Work continually in a refrigerated environment -18 °C – 10 °C

Requirements

• Must be physically fit (able to lift cartons 10-20kg)
• Able to handle meat processing equipment safely.

Job Title: Hyderabadi Food Chef

Job Description & Requirements :

Chefs instruct and oversee a kitchen staff in food preparation and production for restaurant.

They might determine a restaurant's menu, adjust item pricing, develop new recipes, purchase culinary supplies, cook, and/or manage the restaurant.

Chefs and other workers involved in food handling must observe safety and sanitation procedures.

They also might help reinforce government laws regarding health codes. Chefs implement guidelines in keeping utensils, food equipment, storage chambers, and cooking areas clean.

They also check the freshness and quality of ingredients to prevent contamination and food-related illness.

Chefs might talk with customers to gauge their level of satisfaction and evaluate the quality of service that the establishment provides.

They might deal directly with businesses or individual clients who want to organize catering and banquet activities for corporate events, birthday parties, weddings, or other celebrations. Additionally, Chefs coordinate with the kitchen staff to create new dishes. They also might train kitchen personnel in cooking techniques, food garnishing, and presentation.

Work conditions for Chefs include potential dangers, such as hot ovens and stovetop pans, slippery floors, and sharp knives. Chief Chefs might work long hours, including weekends and evenings, because of morning food deliveries and the planning and preparation of meals during the day.

Indian Hyderabadi / South Indian Chef: A Hyderbadi Chef / South Indian Chef, individuals must learn to cook using a tandoor and pan fry fish with Hyderabadi recipe, a brick or clay oven commonly used in Indian-style cooking. The tandoor, which is heated by charcoal or gas, may have rounded sides and stand as high as five feet. Traditional tandoors usually are placed outside because of the heat and smoke; however, some modern tandoors have ventilation systems that allow them to be used indoors.A cooks by quickly searing and sealing the outside of food items such as fish, meat, and bread. Traditionally, food items are dyed orange and marinated in dry spices or a sauce. Chefs must take special care in ensuring that food is cooked evenly since the temperature is high and he has to maintain the food taste.The South Indian Cuisine Chef is required to know well about South Indian cuisines including different type of Curries, Biriyani to cook fantastic meals in Mangalore style with your talent always.

Essential Duties & Responsibilities:· Preparation, cooking and presenting dishes within your specialty· Assist with stock ordering and monitoring procedures· Maintain high standards of food hygiene and health & safety at all times· Participate fully in all meetings, training, and forums, Take responsibility for your own personal development· Demonstrate excellent food preparation practices, portion control and end to end food production· Supporting the Head Chief Chef to deliver on all company measures & targets· Follow all company operational kitchen process and procedures, achieving all required standards· Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required· Monitor food consumption to ensure 100% customer satisfaction and minimum waste· Support the Head Chief Chef in the introduction of new seasonal dishes· Cascade your knowledge and expert cooking to all kitchen staff· Suggested innovation and commercially viable ideas to improve food quality· Monitoring portion and waste control to maintain profit margins· Perform any reasonable duties as required from time to time to contribute to the achievement of business aims and objectives

Key Behaviours:· Expertise in Curry and Biriyani cooking with Mangalore style· Thrives under pressure in a high-volume food environment· Possess/develop a food & customer focused approach to work· High standard of personal hygiene, Detailed and precise working· High level of enthusiasm and drive to achieve high standards· Hard working, flexible and prepared for change· Ambitious and driven by over exceeding customer expectations· Open for continual development, Excellent interpersonal skillsPrepare Mangalore style curries and meat items and dessert. Prepare sweets like, Jaleibi, Gulab Jamun, Rabdi, Gujrati sweets, Gajar Ka halwa, Kaju Katli

Relevant Experience:· Experience in a similar style of cooking· Excellent knowledge of relevant food and health & safety regulations

2. SKILLS
Recipes; Weddings Ingredients; Food Safety; Restaurants Cooking; Interpersonal Skills; Food Quality; Contamination; Sanitation Food; Industry Food; Styling; Pressure; Food hygiene; Food & Beverage Customer Satisfaction; Corporate Events Pricing; Catering; Personal Development.