Total 29,529 F&B / Tourism / Hospitality job vacancies

Job Description:

• Responsible for serving food and beverage to guests.
• Check crockery and glassware to ensure that they are clean at all times.
• Greet guests courteously with a friendly smile.
• Set up table, clean the chairs and place them properly at the table.
• To perform other duties as assigned.

Job Requirements:

• Enjoy working in F&B.
• Service-oriented personality.
• Independent.
• Able to commit 10 hours / day and stand long hours.
• Require to work weekends and public holidays.

Additional Job Information:

• Sign-On Bonus Up to $1,500!!!

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

· 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

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organisational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. The ideal candidate should have a good understanding of the protocols and procedures of the food service industry, including health and safety standards. Candidates can receive experience through formal trainings and internships.

Job Description & Requirements

• Manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and all food products are properly dated and organized for quality assurance
• Train new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing
• Able to work with long working hours and weekend

1. Daily operations of the kitchen including production, preparation & presentation.

2. Ensure all preparations are of highest quality at all times in terms if taste and plating

3. Efficient management of food costs & wastage.

4. Maximizing the overall food & beverage department profit.

5. Quality levels of production including cleanliness, sanitation & hygiene.

6. Monitor kitchen flow

7. Procurement & purchasing and managing the food costing to optimal for business profitability

8. Managing and training staff and duty roster

Requirements and experience to prepare all the below receipes

Breakfast preparation:

Different types of eggs preparation like omlette, sunny side, over easy, poached eggs, half boiled ….

English styles pancakes with different toppings

Indian dish like Vada, Poha, Upma, paratha, dosa, chutney of different style, as part of the hotel requirement of breakfast

Different styles of potatoes

Baking of cake and cookies for daily breakfast

Lunch and Dinner preparation:

Fusion Pizza like chicken tikka pizza, all day breakfast pizza

Stretching of pizza base

Fajitas

Stuffed jaleponos

Molten lava torte

Samosa

All types of pasta and pasta sauce

Baked Pasta

Able to do butchery

Mexican style fish preparation

Stuffed chicken

Crab Cake

All Mexican and European dishes

Sandwiches and Wraps

· You are required to work on split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Strictly following all the local requirements of SFA

Able to oversee day to day operations with 5 years experience in thai food and halal food.

Able to cover chef duty at least 3 days to 5 days (Thai Food).

Able to cover miscelleaneous duty e.g. dish washing, accounting of sales.

Able to travel around Singapore to check on different shops.

Able to use mircosoft word, excel and powerpoint to generate weekly sales projection.

Able to speak english, thai or chinese or malay.

Must be a team player and leader.

Job Description:

-Overall responsible for all operations components of the department to ensure efficiency and effectiveness of operations

-Responsible for the development and implementation of F&B's annual business plan and medium-long term strategies, as well as establishing key performance objectives to ensure that meet business targets and drives sustainable, profitable growth

-Ensure that operational standards are met in regard to sanitation requirements, food safety regulations, operation licences and loss prevention

-Maintain and develop high standards of operations in restaurant by ensuring all SOPs are relevant, up to date, trained effectively and operationally delivered.

-Participate in Marketing activities to ensure maximum exposure for restaurant, including the development and implementation of the annual and monthly promotions calendar.

-Drive high levels of guest satisfaction through the consistent execution of brand standards, visible operational leadership, and hands-on interaction with guests and team members.

Job Requirements:

-Minimum 5 years’ related experience

-Strong financial acumen, leadership skills to lead and motivate the team

-Ability to work under pressure

### Job Title: F&B Manager

#### Responsibilities:

- **Staff Management:** Hire, train, and supervise staff, ensuring high levels of customer service.

- **Menu Development:** Collaborate with chefs to design menus that meet customer preferences and dietary requirements.

- **Inventory Management:** Monitor stock levels, order supplies, and manage inventory to minimize waste.

- **Budgeting and Financial Management:** Develop budgets, forecast sales, and manage costs to ensure profitability.

- **Quality Control:** Ensure that food safety and hygiene standards are met and maintained.

- **Customer Relations:** Address customer complaints, gather feedback, and enhance guest experiences.

- **Marketing and Promotions:** Plan and implement marketing strategies to boost sales and attract new customers.

- **Compliance:** Ensure compliance with health and safety regulations, licensing laws, and company policies.

#### Qualifications:

- **Education:** Degree in hospitality management, business administration, or related field.

- **Experience:** Previous experience in a food and beverage management role.

- **Skills:** Strong leadership, communication, organizational, and customer service skills.

- **Knowledge:** Understanding of food and beverage trends, inventory management, and budgeting.

#### Work Environment:

- Fast-paced setting, often requiring long hours, including evenings and weekends.

This role is crucial for delivering a high-quality dining experience, driving sales, and maintaining operational efficiency.

• Prepare and cook a diverse range of North & South Indian fusion dishes with an emphasis on quality, flavor, and presentation.
• Manage kitchen operations, including menu creation, cost control, and inventory management.
• Innovate and introduce new recipes and seasonal dishes that align with the restaurant's fusion concept.
• Ensure that food hygiene and safety standards are strictly followed.
• Lead and mentor kitchen staff, ensuring smooth kitchen workflow and high-quality food preparation.
• Collaborate with management to maintain food costs and improve operational efficiency.
• Handle orders from suppliers, ensuring only the best quality ingredients are used.
• Oversee kitchen performance during peak hours, ensuring timely and high-standard service.

The Assistant Restaurant Manager is responsible for the manpower needs, the operation flow and resolve any issues face in the restaurant outlet.

Job Description:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnovers.
• Manage inventory, ordering, and waste to optimize resource use and cost control.
• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.
• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.
• Collaborate with the Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Operations Manager, providing insights on staff, operations, and customer satisfaction.
• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.
• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.
• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements:

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 5 years of relevant experience with at least 3 years in a managerial level.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

Additional Job Information:

• Sign-On Bonus Up to $1,500!!!

• Basic Salary + Fixed Allowances (UP$3600) + Incentive
• Variable Bonus + Meal Provided
• Working days & hours: 5.5 Days per week: 11am – 10pm / 12pm – 10pm (follow roster)
• Working Location: Jurong East
• Excellent Welfare & Benefits

Job Scope

• Assisting the Restaurant Manager in overseeing of the service of the Restaurant.
• In-charging the restaurant when Restaurant Manager is not around.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and reporting all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stocktake of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in implementing and developing training programs.
• Monitoring inventory levels.
• Preparing daily report when Restaurant Manager is not around.
• Reporting restaurant’s situation daily to Restaurant Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

• Basic Salary + Fixed Allowances (UP$2700) + Incentive

• Variable Bonus + Meal Provided

• Working days & hours: 5.5 Days

• Various location in Singapore

• Excellent Welfare & Benefits

• Well Established Japanese F&B Company

• On-Job Training Provided

Job Scope

• Greet customers.
• Attend to customer needs & requests in a pleasant manner.
• Serving, taking orders & clearing tables.
• Provide good customer service.
• Promote menu items.
• Restaurant Daily Opening / Closing duties.
• Cashiering duties.
• Be able to handle your assigned table of customers confidently.
• Other ad-hoc duties as assigned.

Requirement

• GCE O Level and above
• 0 – 2 years related experience in F&B

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

COOK SKILLED IN BOTH NORTH, SOUTH INDIAN AND WESTERN CUISINE NEEDED FOR INDIAN FUSION RESTAURANT. HAVE TO DO SPLIT SHIFTS (BREAKFAST/ LUNCH/ DINNER). WILL BE SOLELY RESPONSIBLE FOR ORDERING, PREPARATION (CUTTING MEAT, VEGETABLE, MARINATION, ETC) AND COOKING ALL DISHES. MUST BE MULTI TASKED PERSON. ONLY CANDIDATES WITH PAST EXPERIENCE WILL BE CONSIDERED.

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

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

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

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

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

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

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

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

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

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

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

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

Wash & Cut vegetables, meats, seafood and poultry.

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

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

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

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

➡️ Receiving goods after checking the quality and quantity.

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

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

➡️ Ensure personal hygiene and safety requirements.

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

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

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

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

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

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

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

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

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

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

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

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

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

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

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

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

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

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

Wash & Cut vegetables, meats, seafood and poultry.

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

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

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

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

➡️ Receiving goods after checking the quality and quantity.

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

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

➡️ Ensure personal hygiene and safety requirements.

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

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

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

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

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

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

Siglap/Bedok Area

Operations (F&B)

Full-Time

$2800-3500 PER MONTH

5-6 days/week (Based on operational needs)

Must be able to work on weekends.

Resposible for :

• Operate in the kitchen, cooking and manage inventory, order supplies and maintain cleaniness.
• Enforce a postive work culture emphasizing teamwork and collaboration.
• Maintain quality control in food and beverage preparation and conduct regualr store inspections.
• Be extremely comfortable around canines, interaction with animals. Need to spend a lot of times with them.
• Best job for Dogs/Cats lover .
• Ability to stand in all roles in the cafe. Cashier, Server.
• Opening and Closing of the Cafe .
• Western Food Mainly.

Job Requirements:

• Experience in a similar cooking role.
• Responsible team player.
• Ability to do simple cooking and preparing drinks.
• Barista skills is an advantage (but training will be provided).
• Cooking skills is an advantage (but training will be provided).
• Passion and pride in coffee making.
• Passion for F&B industry with proven experience in delivering excellent customer experiences.
• Strong interpersonal and communication skills.
• We will ONLY accept applicants who has a strong love for dogs/cats of all sizes.
• May require spending your day playing with dogs and cleaning after 'accidents'.

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience

• Must be dedicated and committed

Central Location

Working Hours: 5 days week (Able to work on shift system – Late Shift / Day Shift ) - Open to all weekdays arrangement )

Collaborative Team Environment

Benefits: Medical Benefits + Health Insurance Benefits + Meal allowance + Personal Development

Responsibilities:

• Preparation of restaurant for service
• Receiving guest and hosting guests, including taking food and drink orders using Ipad.
• Making sure that the guest are having a good time
• Recommending food and drink items to guests
• Cleaning up and preparing the tables for service turn
• Answering guest's queries and resolving issues
• Able to take instructions from Supervisors
• Any other ad-hoc duties and responsibilities as assigned

Requirements:

• Only Singaporeans
• Min Nitec or Diploma Holders
• Good communication skills and interpersonal skills
• Willingness to work during peak hours, including nights, weekends, and holidays

Tan Choon Hau

EA Licence No:18C9251

EA Reg ID: R1988835

We are looking for a chef to manage and operate our Vietnamese Restaurant

Must be able to professionally cook great Vietnamese cuisines and come up with enticing cuisines menu items.

Possess good leadership qualities, able to lead a team of workers for the day to day operation.

Be responsible for the maintenance of all kitchen equipments, and the execution of Safety and Standard Operation Procedure required by the company (WSH requirements)

Efficient and effective managing of all restaurant related inventory, and overall kitchen cleanliness must be held up to a high standard as required by mangement. must be able to work shift.

Job Description & Requirements

We are hiring for a passionate and enthusiastic Sous Chef to join our family and to lead our culinary team, with the following requirements:

Responsibilities:

• To oversee the Café kitchen Operations
• Responsible for the efficient organization of the business area in relation to financial performance i.e. gross profit, food costs, manhours planning, productivity levels, etc.
• To ensure that the kitchen team follow the developed menu/recipes accordingly
• To ensure the highest quality, consistency and TFP (Tastiness, Freshness and Presentation) of product.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• To develop and plan SOPs for the kitchen team.
• Monitoring and controlling of overall food cost in all kitchen sections and stewarding department within budgetary controls
• Manage and ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times and are followed according to HACCP food hygiene regulations.
• Implement strategies to minimize overstock holding and wastage
• Supervise and manage all kitchen staff and their training needs
• To ensure a safe working environment for co-workers and customers in accordance with prevailing local health and safety regulations and HACCP (Hazard Analysis and Critical Control Points) standards
• Ensure health and productivity at work are achieved through healthy deli and exceptional dining experiences.
• To evaluate and execute corrective measures on any food and dining experience • Any other tasks as and when assigned by Management
• Interested in learning to manage the end-to-end steps of menu creation, costing, product launch and menu refinement by working closely with the kitchen crew and management team

Requirements

• Possess good interpersonal & communication skills
• Able to work under pressure
• Able to perform shifts including weekends and Public Holidays
• Completed Level 2 Food Hygiene standard
• Good track record of managing a cafe or similar operation will be an advantage

• Salary Range: $2300 - $2800

• Working Location: Chinatown

• Excellent Welfare & Benefits

• Working days & hours: Tuesday - Sunday (11:00am - 3:00pm / 6:00pm - 10:00pm)

• Well Established Taiwanese F&B Company

Job Scope

• Greet customers.
• Attend to customer needs & requests in a pleasant manner.
• Serving, taking orders & clearing tables.
• Provide good customer service.
• Promote menu items.
• Restaurant Daily Opening / Closing duties.
• Cashiering duties.
• Be able to handle your assigned table of customers confidently.
• Other ad-hoc duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

• Recurting, training and supervising staff
• Agreeing and managing budgets
• Creating staffing roster
• Planning menu
• Ensuring compliance with licensing
• Ensuring hygiene and health and safety legislation
• Promoting and marketing the business
• Handling customers enquirues and complaints
• Overseeing stock levels and ordering supplies
• Taking reservations
• Greeting and advising customers
• Complaints/Problems solving
• Preparing and preseting staffing/sales reports
• Keeping statistical and financial records
• Assessing and improving profitability
• Supervising daily shift operations including front and back of shop
• appraising staff performance and disciplining or retraining staff to correct poor performance
• Controlling operational coss and identifying ways to cut waste

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Qualification and competences

 Certificate in food production from a recognized institution

 Food handler’s certificate.

 Experience of 3 years working in a kitchen providing meals for large numbers

 Ability to prepare and serve well-presented and attractive meals to individual requirements.

 A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

 The ability to form positive relationships with colleagues.

 Knowledge of prevailing regulations on Hygiene.

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description & Requirements

1. Daily operations of the kitchen including production, preparation & presentation.

2. Ensure all preparations are of highest quality at all times in terms if taste and plating

3. Efficient management of food costs & wastage.

4. Maximizing the overall food & beverage department profit.

5. Quality levels of production including cleanliness, sanitation & hygiene.

6. Monitor kitchen flow

7. Procurement & purchasing and managing the food costing to optimal for business profitability

8. Managing and training staff and duty roster

Requirements and experience to prepare all the below recipes

Breakfast preparation:

Different types of eggs preparation like omelette, sunny side, over easy, poached eggs, half boiled ….

English styles pancake with different toppings

Indian dish like Vada, Poha, Upma, paratha, dosa, chutney of different style, as part of the hotel requirement of breakfast

Different styles of potatoes

Baking of cake and cookies for daily breakfast

Lunch and Dinner preparation:

Fusion Pizza like chicken tikka pizza, all day breakfast pizza

Stretching of pizza base

Fajitas

Stuffed jaleponos

Molten lava torte

Samosa

All types of pasta and pasta sauce

Baked Pasta

Able to do butchery

Mexican style fish preparation

Stuffed chicken

Crab Cake

All Mexican and European dishes

Sandwiches and Wraps

· You are required to work on split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Strictly following all the local requirements of SFA

2. SKILLS

Product Knowledge

Recipes

Ingredients

Verbal Communication

Cooking

Stretching

Interpersonal Skills

Purchasing

Sanitation

Estimates

Procurement

Baking

APT

Pizza

Assembly

Training Staff

Looking for thai speaking and experienced manager with chef and kitchen background. Minimum 5 years experience in restuarant work and 10 years in kitchen. Able to travel multiple locations.

- restuarant management

- kitchen management

- procurement management

- finance management

- human resourcement and manpower management