Oversee the culinary operations across multiple locations within our organization, ensuring the highest standards of food quality, presentation, and service. This role requires strong leadership skills, a passion for food, and the ability to innovate and maintain culinary excellence across diverse menus.

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Job Description

• Oversee the daily kitchen operations of a brand

• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards

• Ensure proper maintenance of the kitchen within each outlet

• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products

• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met

• Plan, direct and coordinate future outlet openings

• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated

• Actively involved in hiring process by identifying and selecting candidates for kitchen positions

• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment

• Drive culinary excellence by being a champion for food quality and consistency

• Develop standard recipes and SOPs for food preparation and presentation

• Actively involved in menu development and establishing menu prices

• Understand current and emerging culinary trends as well as consumer needs and behaviors

• Ensure that all activities conform to HACCP & 5S guidelines

• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

(Proficient in English & Mandarin language is preferred)

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

(Proficient in English & Mandarin language is preferred)

POSITION TITLE: Executive Chef (Senior Management Level)

REPORTS TO: Restaurants Manager

PREREQUISITES:

Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

Minimum 10+ Years in Hotel Indusry

EDUCATION:

Able to demonstrate excellent written and verbal communication in English.

Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.

Executive Chef Job Description:

An executive chef is a highly skilled culinary professional who is responsible for overseeing the operations of a kitchen or multiple kitchens. This role requires a deep understanding of food preparation, menu planning, and kitchen management.

The executive chef is responsible for designing and creating menus that are both innovative and profitable, while also satisfying the needs and preferences of their clientele. They must have a strong knowledge of culinary trends and be able to adapt to changing tastes and dietary requirements.

In addition to menu planning, an executive chef is responsible for managing the budget, ordering supplies, and ensuring that all kitchen staff are properly trained and motivated. They must also be able to work collaboratively with other members of the management team, including the restaurant manager and front-of-house staff, to ensure a seamless dining experience for guests.

Additionally, The executive chef must have excellent leadership skills and be able to motivate and inspire their team to produce high-quality dishes and provide exceptional service. They must also be able to work under pressure, manage their time effectively, and maintain high standards of cleanliness and safety in the kitchen.

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the dining rooms, banquets, and other food facilities, manage areas of profit, stock, wastage control, hygiene practices, and training within the kitchen resulting in outstanding guest satisfaction. responsible for the smooth running of the kitchen.

Executive Chef Duties and Responsibilities:

1. Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
2. Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
3. Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
4. Should be able to provide direction for all day-to-day operations in the kitchen.
5. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
8. Executive chefs should advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
9. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
10. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
11. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
12. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
13. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
14. Determines how food should be presented, and creates decorative food displays.
15. Recognizes superior quality products, presentations, and flavor.
16. Ensures compliance with food handling and sanitation standards.
17. Follows proper handling and the right temperature of all food products.
18. Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards.
19. Review GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
20. Coordinates with the purchasing department for the acquisition of needed goods and services.
21. Ensure all products are prepared consistently and meet departmental appearance/quality standards.
22. Ensure proper grooming and hygiene standards for all kitchen staff.
23. Ensures all kitchen employees maintain required food handling and sanitation certifications.
24. Ensure proper purchasing, receiving, and food storage standards in the kitchen.
25. Interacts with guests to obtain feedback on food quality, presentation, and service levels.
26. Actively responds to and handles guest problems and complaints.
27. Maintain Quality levels of receiving, storage, production, and presentation of food.
28. Ensure sufficient staffing levels are scheduled to accommodate business demands.
29. Follows and enforces all applicable safety procedures specified for kitchen and food servers.
30. Discuss daily food cost reports with key kitchen and F&B team members.
31. Review weekly and monthly schedules to meet forecast and budget.
32. Attend the daily morning meetings and other administrative sessions.
33. Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
34. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
35. Frequently review finished products for quality and presentation before the orders are sent to guests.
36. Able to perform additional duties as requested by the hotel management as and when required.
37. Ensures disciplinary procedures and documentation are completed according to hotel operational Standards and Management Policy.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Responsibilities

• To work with the kitchen team to produce food to a highstandard on a daily basis.
• To take resposibility for the daily paperwork, such as odering etc.
• To ensure that the temperature records anf monitoring is done on a daily basis
• To ensure that cleaning schedule is adhered to
• To ensure that kitchen stores and other potential areas of loss are secured at all times
• To oversee menu planning
• To manage food costing and staff resources to achieve targeted budgets
• To report and where possible take action about customers complaints and compliments
• To undertake project work & training to develop skils in food production, management & enhancing customer service.
• To take responsibility for the adherence & compliance of all health, safety and food hygenie legislation.
• To report and where possible, to attend to and take all necessary action, statutory and othwewisem in the event of accident, fire,loss,theft,lost property, damage, unfit food or other irregularities and complete the necessary reports
• To assist in providing consultancy on culinary and operations matters for others brands within the Group as and when required

Job Requirements

• At least 5 years experience in Japanese Restaurants, holding a Sous or Head Chef position.
• Proficient in knife skills and presentation.
• In-depth knowledge of handling sushi, sashimi and seasonal ingredients.
• Familiarity with food safety regulations and best practices especially in handling raw fish.
• Familar with cost control, budgeting and inventory management.

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook varieties of North and South Indian Traditional Dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam etc
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Have atleast 4 years of experience in Indian cuisine Industry
• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking high volume service operations is highly preferred
• Understand Indian Food culture and techniques
• Able to cook different types of Indian Briyanis, dosa, chutneys and also Satti Soru
• Skilled in prata making and able to cook different varieties of pratas
• Should have knowledge about properties and usage of herbs and spices in food preparation, and to cook south Indian dishes in a traditional way
• Knowledge of various cooking procedures and methods
• Preferably Bilingual in English and Tamil
• Preferably with Class 3 Driving Licence
• Must be able to work on weekends and public holidays if necessary
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Multi Tasking is required
• Maintain workplace safety and health policies and procedures
• Facilitate effective communication and engagement at workplace

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Executive Chef to join our pre-opening team.

1. Job Purpose

To assist the Culinary Director and ensure the smooth operation of the kitchen. To oversee that all the other chefs are preparing the dishes according to the authentic standard recipes and ensuring the guests’ satisfaction.

2. Principal Accountabilities

- Assists Culinary Director in kitchen costs to ensure that meets budget and increase profitability

- Controls kitchen maintenance, repairs and other related expenses

- Monitors ordering and receiving food products and other supplies as required for daily operations

- Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations

- Supervises and takes part in the preparation and production of all food products

- Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

- Inspects products quality during and after preparation, and makes adjustments as required

- Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs

- Plans and develops menus in coordination with the management

- Meets customer requirements in terms of special requests and dietary needs

- Collaborates with the HR Department to ensure the quality of new kitchen staff during the recruitment procedure

- Collaborates with Operations and HR Department up to date kitchen developments and requirements

- Manages the kitchen staff through coaching and training, in order to improve performance and to achieve the kitchen objectives and targets

- Motivates and develops staff, in order to encourage their professional development

- Evaluates the performance of kitchen employees ensuring that reviews are delivered to the HR Department on time

- Suggests salary reviews, proposes personnel actions such as promotions and provides feedback to employees

- Maintains discipline, recommends and administers corrective actions

- Updates job knowledge to develop new and trend-setting ideas to keep up with competition in local market

- Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

- Communicates professionally with the FOH to reach the Restaurant objectives

- Maintains good relations with Management and objectively transfers the concerns of employees

- Communicate reports and kitchen operational issues on a daily basis with the Restaurant and Operations Manager

- Works closely with subordinates to ensure information transmission at all time

4. Knowledge, Skills, and Experience

- Certified Chef de Cuisine or Culinary Arts Diploma

- Minimum 5-8 years of experience in managing a large kitchen

- Prior management experience in a similar kitchen environment in fast pace kitchen, fine dining concept

- Good communication skills

- Good knowledge of kitchen policies and procedures, their development and applications

- Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics

- Ability to maintain high quality control standards

- Ordered and systematic in work

- Excellent interpersonal, communication and management skills

- Strong planning and budgetary skills

- High coaching skills are a must in order to maintain a positive and supportive role with the kitchen teams

- Highly cooperative team spirit

- Excellent leadership skills and the ability to lead by example in a multicultural environment

- Problem-solving skills

5. Physical Requirements of the job

The job of the Head Chef may require:

- Physical handling of products such as handling objects up to 25 kilograms

- Moderate exposure to high temperature, dust, fumes, smoke, and loud noises.

- Long working hours, working during holidays, and covering different shifts (night shifts and weekends)

Senior Pastry Chef

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: up to $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Requirement:

• At least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a Diploma in pastry & bakery will be advantages

Interested personnel kindly contact WhatsApp: https://wa.me/6592994753 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

• 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

Responsibilities

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate

The Senior Sous Chef will be responsible for staff scheduling, mentoring junior chefs and managing staff members in the Head Chef's absence. You will take direction from the Head Chef on all matters involving Departmental Standards Policy, Health and Safety Policy, due diligence, and staff development / training. Other duties include

• Collaborating with the head chef to direct food preparation.
• Produce high-quality plates, considering both design and taste.
• Oversee and supervise the kitchen staff.
• Assist with menu planning, inventory, and supply management.
• Keeps work stations clean and ensure all junior staff complies with food safety standards.

Chefs are typically employed by restaurants but they also work for households and private facilities. They work closely with kitchen staff to prepare and cook food in a timely manner. Their job is to use kitchen appliances and equipment to prepare and cook food properly. They also have a responsibility to use fresh ingredients to ensure the health and safety of their customers. They may also be responsible for creating menu items and teaching their staff how to make each one

Chef job description intro paragraph

When writing a Chef job description, start by introducing the job and company to prospective Chefs. Briefly highlight the work environment, what sets your company apart and why the role is important to your company.

For example:

“Company ABC is looking for a passionate and creative Chef to join our full-service breakfast and brunch restaurant. If hired, you’ll play a key role in providing support and guidance to our culinary team, and help ensure a positive guest experience.

At Company ABC, we’re proud to have a 4.5 star rating on Indeed Company Pagesand an above average ​​Work Happiness Score from our employees. We offer career advancement opportunities, competitive compensation (with quarterly bonuses) and a 401(k) with employer match.

Chef skills and qualifications

The most important skill for a Chef is the ability to cook well and arrange beautiful dishes, but they need lots of other qualifications as well, including:

• Customer service
• The ability to manage a team of cooks
• Organization skills
• Time management skills
• Attention to detail
• The ability to work under extreme pressure
• The ability to communicate in a fast-moving environment
• The ability to make good food consistently, even in a busy kitchen

Chef Salary expectations

A Chef makes an average salary of $15.07 per hour. Pay rate may depend on level of experience, education and the geographical location.

Chef education and training requirements

Many Chefs complete formal education before entering the workforce, such as culinary degrees and management programs. Chefs typically don’t receive on-the-job training, since it’s expected that they will have completed experience as a cook before moving into a role taking on broader responsibilities. You also want to consider the type of experience, such as the types of restaurants where a Chef candidate worked.

Chef experience requirements

Chefs typically have five or more years of experience, though exceptions may be made depending on the type of experience or the Chef’s educational background. Chefs typically gain real-world experience through cook positions or other junior-level roles.

Chef Job Description Template

We are looking for a Chef to join our team and prepare delicious meals for our customers. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Responsibilities

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all the necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school diploma preferred

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area; or
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience as Executive Pastry Chef / Pastry Chef in the hotel industry.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations regulations.
• Assists the Executive Chef with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Monitors and provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Minimum 3 years working experience in Udupi vegetarian Cuisine

Ø Prepare and cook South Indian Udupi-style foods of all types, 1

Ø Monitoring the quality of dishes at all stages of preparation

Ø Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Ø Supervise and coordinate activities of cooks and workers engaged in food preparation.

Ø Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

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

Ø Check the quantity and quality of received products.

Ø Demonstrate new cooking techniques and equipment to staff.

Ø Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Ø Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Ø Train and instruct cooks and workers in proper food preparation procedures.

Ø Wash, peel, cut, and seed vegetables.

Ø Weigh, measure, and mix ingredients, season and cook food according to recipes or personal judgment.

Ø To Maintain the Quality and Hygiene of the food and also the Kitchen area.

Ø Must have a minimum 3 years of working experience in Udupi Karnataka Style South Indian Restaurant.

Ø Able to prioritise orders and know how to run a functioning kitchen

Ø Capable of handling Kitchen staff.

Ø Should have good knowledge of Udupi Karnataka South Indian Food recipes, ingredients.

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

We are seeking a talented and passionate Executive Chef, Japanese Cuisine to join our Culinary team. This role offers a unique opportunity to work in a dynamic environment.

Job Duties:

Oversee and manage Service Quality, Food Quality, Cost Controls, Hiring, Pricing Strategy, Menu Strategy, Service Quality, Hiring, Termination, Selection of Vendors, including but not limited to:

• Ensure that culinary operations meet hotel, PPHR standards and comply with local legislations.
• Provide support to each business unit to ensure that the positioning of the business unit is in line with the positioning of the hotel.
• Function as an active participating member of the Hotel’s F&B team and represent the hotel in culinary events.
• Work closely with the Marketing department and Director of F&B to create, co-ordinate, teach and implement F&B promotions and special functions while improving restaurant and Hotel profile.
• Look into culinary improvements in various F&B outlets within the hotel and is involved in all aspect of Japanese culinary operations of the hotel.
• Conduct and maintains audit for excellent hygiene and food safety standards.
• Maintain highest standards of professionalism, ethics, grooming and attitude towards associates, guests/customers, suppliers and other clients.
• Implement and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs.
• Identify and hire associates who can form a team with the potential to create a successful business. Coach, motivate, educate, train, council and discipline a team to deliver the culinary standards that support the image of the hotel.

Talent Profile:

• Minimum 10 years experience in high volume combined restaurant and banquet kitchen management of five star hotels/restaurants.
• Certified in Food Handling and HACCAP.
• Degree in Hospitality/Culinary Management preferred.
• Extensive knowledge of Japanese cuisines.
• Highly developed culinary skills and kitchen management experience.
• Worked in High profile restaurant.
• Proven records in delivering operating results in high volume 5 star hotel/restaurant.

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests. If you are a customer service aficionado who thrives in a 5-star environment, we invite you to apply.

Working locations: Clementi

Working Hours: 6 days, 44 hours excluding break time

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Willing to work on rotating shifts, weekends and public holidays.

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