Total 5 chef job vacancies in d22 jurong jurong island tuas

Position Overview
The Chinese Banquet Chef directs chinese banquet kitchen's operations and guide preparation of food across all workstations. The individual guides all sections of the chinese banquet kitchen's operations and implements continuous improvement across all workstations.

The Role

A. Guide Food Preparation

1. Guide the preparation of chinese banquet kitchen across workstations based on speed and rhythm of service.
2. Guide the plating of chinese banquet items.
3. Guide the preparation of workstations before the start of each service.

B. Execute Kitchen Operations

1. Prepare roster based on operational needs.
2. Monitor inventory level to ensure sufficient inventory for kitchen operations.
3. Provide on-the-job training and performance evaluation to subordinates.
4. Verify cost analysis of new dishes.

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew pastry menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel chinese banquets
2. Experienced in recipe formulation

Position Overview
The Junior Sous Chef directs all sections of the kitchen's operations to guide preparation of food across all workstations. The individual guides all sections of the kitchen's operations and implements continuous improvement across all workstations. The individual performs audits on adherence of customer service standards and leads the compliance of service, food hygiene, health, and safety standards.

The Role

A. Guide Food Preparation

1. Guide the preparation of food across workstations based on speed and rhythm of service
2. Guide the plating of food items across the workstations
3. Guide the preparation of workstations before the start of each service

B. Execute Food and Beverage Operations

1. Prepare roster based on operational needs
2. Monitor inventory level to ensure sufficient inventory for kitchen operations
3. Provide on-the-job training and performance evaluation to subordinates
4. Verify cost analysis of new dishes

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel or upscale restaurant
2. In-depth knowledge of food and kitchen equipment
3. Experienced in recipe formulation

Position Overview
You will be responsible to deliver consistent food quality aimed at creating great experience for guests and performing all assigned culinary tasks to the highest standards in accordance to Capella standards.

The Role
A. Prepare Food

1. Preparation and production of all gardemanger items for hotel, ensuring that they are in compliance with the prescribed recipes and specifications
2. Determine the required mise-en-place according to the menu orders

B. Support Food and Beverage Operations

1. Ensure that the received products meet the predetermined quality and purchasing specifications
2. Monitor the supply of food items and review wastage for appropriate adjustment in future preparation

C. Manage Hygiene, Safety and Standards

1. Ensure the proper handling and storage of food so as to keep spoilage to a minimum
2. Ensure that the workstations are clean and sanitized and prepare safety procedures are observed by the cooks at all times

D. Contribute to Continuous Improvement

1. Assist supervisor in monthly stock taking activities
2. Assist with inventories as scheduled

E. Deliver Customer Experience

1. Follow customer service standards
2. Escalate feedback on service challenges through proper escalation channels

Talent Profile

1. Has a Diploma in Culinary or equivalent (have extensive knowledge of kitchen equipment)
2. Has 5 years of culinary experience in upscale Hotel
3. Willing to work flexible hours, including weekends, holidays when required

Position Overview
The Chinese Banquet Chef directs chinese banquet kitchen's operations and guide preparation of food across all workstations. He/she guides all sections of the chinese banquet kitchen's operations and implements continuous improvement across all workstations.

The Role

A. Guide Food Preparation

1. Guide the preparation of chinese banquet kitchen across workstations based on speed and rhythm of service.
2. Guide the plating of chinese banquet items.
3. Guide the preparation of workstations before the start of each service.

B. Execute Kitchen Operations

1. Prepare roster based on operational needs.
2. Monitor inventory level to ensure sufficient inventory for kitchen operations.
3. Provide on-the-job training and performance evaluation to subordinates.
4. Verify cost analysis of new dishes.

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew pastry menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel chinese banquets
2. Experienced in recipe formulation

Position Overview
The Chinese Banquet Chef directs chinese banquet kitchen's operations and guide preparation of food across all workstations. He/she guides all sections of the chinese banquet kitchen's operations and implements continuous improvement across all workstations.

The Role

A. Guide Food Preparation

1. Guide the preparation of chinese banquet kitchen across workstations based on speed and rhythm of service.
2. Guide the plating of chinese banquet items.
3. Guide the preparation of workstations before the start of each service.

B. Execute Kitchen Operations

1. Prepare roster based on operational needs.
2. Monitor inventory level to ensure sufficient inventory for kitchen operations.
3. Provide on-the-job training and performance evaluation to subordinates.
4. Verify cost analysis of new dishes.

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew pastry menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel chinese banquets
2. Experienced in recipe formulation