We are seeking a professional and experienced Chef de Rang / Service Executive to join our team. We are looking for someone with strong passion for hospitality, excellent customer service skills, and the ability to work effectively in a fast-paced environment. This position will play a key role in ensuring our guests have a memorable dining experience by providing top-notch service and maintaining high standards of presentation and cleanliness.

Job Description:

• Provide exceptional service to guests
• Set up and prepare tables for service, including polishing cutlery and glassware, arranging table settings, and ensuring cleanliness
• Take orders accurately and ensuring dishes are served in accordance to the standards
• Maintain in-depth knowledge of the menu, including specials, dietary restrictions, and provide recommendations to guests.
• Process payment accurately and professionally
• Maintain high level of standards of hygiene and cleanliness
• Assist in training junior level service team members

Requirements

• Ability to work and collaborate in a team
• Proven experience as a Chef de Rang / Service Executive in a high-end restaurant or hotel.
• Excellent customer service and communication skills.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment and handle pressure.
• Professional appearance and demeanor

You may submit your application through mycareersfuture.

Job Scope

• Support Chef de Cuisine and Sous Chef to run daily kitchen operations
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met
• Equip with knowledge of food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
• Commit to serving and producing high quality food standard, applying “First in First out!” Best kitchen practice and adhering to stringent hygiene standards
• Ensure the food production follows the flow from when it gets delivered to the guest plate; be in control of the step by step preparation
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimise waste and spoilage to expenses in line with budget
• Foster and promote a cooperative working climate, maximising productivity and employee morale
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position
• Work inside and continuously maneuver in and around all the Kitchens

Job Requirements

• Good knowledge in Western Cuisine
• Certification in Culinary
• Minimum 5 years of supervision position experience in a 4-5 star hotel or quality restaurant
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Excellent logistical, culinary and leadership skills
• Willing and able to do shift work
• Have a well-groomed and professional appearance

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Job Description

• Responsible for all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management, in line with the direction of the Executive Chef
• Must be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help build the branding and sales of the restaurant.
• Established excellent standards of food quality and production, be the main controller in assuring consistency of all the products that leave the kitchen.
• To hold regular meetings with staff to discuss food quality and production along with coming up with solutions to maximise revenue opportunities through competitive pricing of F&B products and services.
• To lead and guide all the other chefs in the restaurant while developing and maintaining good staff relations with all other sections of the restaurant through cooperation and teamwork.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with minimum 5 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant.

Please apply via mycareersfuture

Core Skills

o Substantial background in working with Tandoor and preparing delicious Curries

o Specialty dishes include Tandoori Chicken, Kebabs, indo Chinese dishes

o Familiar with Indian culinary cooking methods, products and techniques

o Strong background in indian influenced practices utilized in the culture and cuisine

o Knowledge of Indian spices and cooking tools.

o A multi-skilled Chef with good all-round food preparation and catering expertise.

o Capable with a track record of dealing with all kitchen, canteen and culinary related issues.

o A proven ability to react in areas that require immediate attention and ensuring that all food is always presented to the highest possible standards.

o Ambitious and seeking to continually broaden knowledge of food, cutting edge cuisine, and overall event presentation.

o Ensure that the food meets the quality standards as determined by the management

o Plan, direct and execute food preparation and cooking

· Planning and management of event as per client requirement and to budget

Responsibilities:

• Create new recipes, modify and improve existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Consolidate data gathering for new product specifications.
• Formulate new food production standards and operating procedures.
• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life, and regulations.
• Establish product specifications and documentation.
• Confirm product formulations and other information for constructing product profiles.
• Review methods to improve the quality of new baked products and compliance with food regulations during mass production.
• Develop ideas from preparation processes for marketing purposes.
• Develop product improvements based on food testing and data.
• Facilitate innovation and lead the team to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations for changes to food production processes.
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Responsible for overall training and development of the Bakes Team.
• Any other duties that may be assigned.

Requirements:

• Excellent knowledge of production systems, food costing, ordering and inventory.
• Have good sensory skills to evaluate flavors and create recipes for new products.
• Strong leadership qualities and decision making ability.
• Excellent communication, collaboration and delegation skills.
• Highly organized.
• Time-management skills.
• Proactive nature.
• Computer literate.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing?

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Manage day to day operations of an area in the kitchen ( Banquet , Cold food , A la Carte, Hotline , Mercatino , Basilico , Dolchetto , Manhattan )
• Able to assist when required for buffet , special muslim menu ,special Indian menus and any other specials generated by banquet business .
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Complete and ensure all work done in assigned areas are to the highest cleanliness standards and in adherence to Hilton policies and procedures.
• Prepare and plate accordingly to established Hilton guidelines and food standards.
• Distribute work equally to employees and supervise the preparation of assigned cooks
• Maintain a good relationship with other employees, providing instructions and encouragement as needed.
• Assume responsibility of the Senior Chef de Partie in his/her absence.
• To fill store requisition & daily ordering for each dedicated section of the kitchen
• Ensure proper food product storage , food rotation , labelling & following FIFO system
• Operate equipment safely and properly in the kitchen and also ensuring they are kept clean after use at all times
• Prepare and present all food on a timely basis according to the Hilton standards.
• Respect and accommodate servers’ request regarding guest’s preference and requests.
• Follow the standard recipes and presentations in order to maintain the standard of quality in production and presentation
• Clean all work areas and equipment thoroughly at the end of each shift.
• Keep each working area clean and organized.
• Maintain a positive attitude towards changes and high level of professionalism.
• Report any accident immediately.
• Maintain a high morale and good working relationship with other employees
• Respond properly in any hotel emergency or safety situations
• Work closely to butcher , pastry kitchen and stewarding for other related food products and equipment needed for daily operations,
• Able to create new dishes ,salad,dressings,cold and hot food presentations for a la carte,set menus , buffets and daily specials.
• Perform other tasks and projects as assigned by hotel management and staff.

What are we looking for?

A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Reading , writing and oral proficiency in the English language
• 4 to 6 years working experience in hotels or similar facilities
• Good trainer ,organizer and planner
• High level of creativity and able to withstand a stressful fast paced environment
• High level of food safety , hygiene and sanitation
• Flexible with schedule and able to organize a cost effective safe par stock for emergency and last minute situation, quick to switch gear.
• Multi skills : good knowledge of different cuisine ,style and technique that able to relief other colleagues whenever help is needed.
• Knowledge of international cuisine would be an advantage

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Sous chef

Working day: Mon to Sun, 5 day work week
Salary: Up to $3200
Working location: City Hall
Working hours: 44h/week

Description:

• Work with General Manager to develop and execute a culinary vision that aligns with our brand.
• Skillfully manage the team during R&D, ordering and other kitchen operations.
• Ask and incorporate customer feedback to drive continuous improvements.
• Responsible for R&D, menu creation, adjustment and kitchen configurations.
• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.
• Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.
• Oversee the supply chain logistics, ensuring the timely receipt of deliveries.
• Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.

Requirement:

• With at least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability and willingness to do R&D.
• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a culinary management will be an advantage

Interested personnel kindly contact WhatsApp: https://wa.me/6582281721 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Chef De Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2600 - $3000

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard

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 :+65 9299 4753 (Marcus)

OR

Email to : [email protected]

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Chef de Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2600 - $3000

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard

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 :+65 9299 4753 (Marcus)

OR

Email to : [email protected]

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Chef de Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2600 - $3000

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard

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 :+65 9299 4753 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Chef De Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2600

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard

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 Personal kindly contact WhatsApp :+65 8833 7969(Lydia)

OR

Email to : [email protected]

Lydia Chieng Zhi Yee Reg No: R1988890

The Supreme HR Advisory Pte Ltd EA No: 14C7279

We are seeking a talented and motivated Junior Sous Chef to join our culinary team at our hotel. The ideal candidate will have a passion for creating exceptional dining experiences and a strong background in culinary arts. This role offers an opportunity to work in a dynamic and fast-paced environment, contributing to our hotel's reputation for culinary excellence.

Job Responsibilities:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues
• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests
• Be responsible for the proper care and handling of all food items in the preparation kitchen
• Ensure food hygiene and sanitation are maintained at the work station at all times and the correct handling and maintenance of the equipment, machinery and tools
• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements
• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.
• Be responsible for the work performance and efficiency of all employees under his/her supervision.
• Perform any other duties as required by the Sous/Executive Chef

Talent Profile:

• Minimum GCE 'O' Level or Professional Certificate in Culinary.
• Culinary degree or relevant certification is a plus.
• Possess Singapore Basic Food Hygiene Certificate.
• Minimum 5 years of experience in a professional kitchen operation, preferably in production kitchen of buffet line.
• Responsible, hardworking and is willing to learn.
• Maintain highest standards of professionalism, ethics, grooming and attitude.

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.

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

Responsibilities:

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

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

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

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

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

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

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

Requirements

l Profound knowledge of different kinds of beverages

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

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

Prepare and present high-quality dishes.

Plan and design menus in collaboration with the management team.

Ensure all food is prepared to the highest standards of quality and taste.

Maintain a clean and organized kitchen environment.

Monitor inventory and order supplies as needed.

Adhere to food safety and sanitation regulations.

Qualifications:

A culinary degree or equivalent experience is preferred.

Excellent leadership and communication skills.

Ability to work in a fast-paced environment.

Creative and innovative approach to food preparation.

We are seeking a skilled Fondant Cake Decorator to join our bakery team. As a Fondant Cake Decorator, you will be responsible for creating visually appealing and delicious fondant cakes according to our clients' specifications. Your artistic flair and attention to detail will play a crucial role in delighting our customers with beautifully decorated cakes for various occasions.

Responsibilities:

• Design and decorate cakes using fondant, icing, and other decorative elements based on client preferences and design briefs.
• Ensure cakes are completed within specified timeframes and meet quality standards.
• Collaborate with clients to discuss design options and provide recommendations as needed.
• Keep abreast of industry trends and techniques to continuously improve cake decorating skills.
• Maintain cleanliness and organization of decorating tools and work area.
• Adhere to all food safety and hygiene regulations.

How to Apply:

Interested candidates are invited to submit a resume and portfolio of cake decorating work.

We look forward to welcoming a talented Fondant Cake Decorator to our team!

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills\
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed

• Set-up kitchen for the day’s business by preparing necessary equipment, utensils and food ingredients etc. at work stations.
• Prepare customers’ orders according to standard recipes and procedures.
• Perform food safety and work safety rules and policies at all times.
• Prepare food ingredients for next day operations.
• Store all food products/ ingredients at the end of the day.
• When necessary, order food items/ ingredients/ dry goods through supplier.
• Perform general washing and cleaning duties, and proper upkeep of work station, equipment and facilities sanitary.
• Perform daily and weekly cleaning duties according to schedules.
• Perform any other duties to be assigned from time to time by superiors.

Job Description
- Food preparation (Skewer chickens, Pork, Beef & vegetables & etc)
- Cleaning & Closing
- Washing of kitchen equipment

Requirements
-Pleasant personality
-Honestly
-Must be able to handle non-halal food
-Willing to work on weekend & PH
-Good customer service skills with excellent communication skills
-A good team player

Benefits
- Medical benefits Company insurance coverage & Dental Coverage ($300/ year)
- 10 days annual leave per year & capped at 14
- Uniform provided
- Hospitalisation Insurance

Job Overview

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Your Day-to-Day Job Responsibilities

FINANCIAL RETURNS

• Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of Ristorante meals and menus for the restaurant and catered events within brand or local menu guidelines.
• Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
• Coordinate Meal Preparation and service activities within the kitchen. Review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time. Direct both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Oversee Food Quality by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.
• Develop Menus and make key decisions regarding a restaurant’s menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Collaborate with executive chef to discuss menu options and develop creative dishes throughout the year.

PEOPLE

• Respond to Customer Concerns. Interface directly with customers to resolve complaints and other issues that may arise during the course of food service. Handle customers who were displeased with some part of their meal and make efforts to correct any issue with kitchen or restaurant staff to ensure that the customer is satisfied with the visit.
• Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.

Interact with outside contacts:

• Guests – to ensure their total satisfaction
• Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

GUEST EXPERIENCE

• May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel’s food and beverage facilities.

What do we need from You

Completion of a degree or diploma in culinary arts, or equivalent combination of education and culinary/kitchen operations experience.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Mastery of Italian Cuisine, Italian Regional, Authentic / Traditional Cuisine (Native Level), European; Relevant and up-to-date with food and culinary trends. Italian-speaker is an advantage.
• At least 2 years experience in same / similar position (Head Chef / CDC) with capabilities in managing Food quality, food cost, and running a kitchen team of no less than 10 members.
• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Set-up kitchen for the day’s business by preparing necessary equipment, utensils and food ingredients etc. at work stations.
• Prepare customers’ orders according to standard recipes and procedures.
• Perform food safety and work safety rules and policies at all times.
• Prepare food ingredients for next day operations.
• Store all food products/ ingredients at the end of the day.
• When necessary, order food items/ ingredients/ dry goods through supplier.
• Perform general washing and cleaning duties, and proper upkeep of work station, equipment and facilities sanitary.
• Perform daily and weekly cleaning duties according to schedules.
• Perform any other duties to be assigned from time to time by superiors.

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Daily feedback collection and reporting of issues as they arise .
• Assess quality control and adhere to service standards.

Requirements:

• Diploma in Culinary, Tourism / Hospitality Management.
• Minimum 1 year experience in a similar capacity with proven track records.
• A valid SFA Food Hygiene Cert.

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.