Total 7,887 Others/Any chef job vacancies in Singapore

Duties and Responsibilities:

• Prepare a variety of cold appetizers and side dishes, including salads, marinated vegetables, tofu, and chilled seafood.
• Ensure freshness and quality of ingredients, sourcing seasonal and premium produce as needed.
• Plate dishes aesthetically, adhering to restaurant presentation standards.
• Collaborate with the Head Chef on menu creation, introducing seasonal specials.
• Follow food safety guidelines, especially with raw or marinated items.
• Maintain a clean, organized workspace, ensuring utensils and ingredients are stored and sanitized.
• Coordinate with kitchen staff to ensure timely serving.
• Monitor inventory, manage ingredient stock efficiently.

Required Qualifications and Skills:

• Experience: Previous experience in a Japanese kitchen, especially in cold dish or appetizer preparation, preferred.
• Knowledge: Strong understanding of Japanese ingredients, flavor profiles, and cold dish techniques.
• Skills: Excellent knife skills, experience with fresh produce, fish, and tofu, and creativity in plating.
• Attributes: Keen eye for detail, especially in ingredient freshness and presentation, and the ability to work in a fast-paced team environment.
• Interest in Japanese Cuisine: Enthusiasm for Japanese cuisine, with a focus on cold dishes and a desire to continually learn.

EA License No: 23C1703

EA Personnel No: R1762582

EA Personnel Name: Wong Choo Sian

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

• Work location: Supervisor arrangement

• Internship period: 3 months

Job Scope

• Responsible for stuffed tofu stall (opening and closing stalls)

• Sorting and arranging goods

• Selling stuffed tofu and hot pot ingredients

• Organize your stalls

•Order

• Monthly inventory of products

• Complete instructions and tasks assigned by the department headct to Ministry of Manpower regulations

Job Description

• Slice and prepare fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in texture and presentation.
• Inspect fish and seafood quality to ensure they meet freshness and quality standards.
• Plate sashimi dishes attractively, following the restaurant's presentation guidelines.
• Collaborate with the Head Chef and kitchen team to develop seasonal sashimi dishes and keep the menu innovative.
• Follow all food safety protocols for handling and storing raw fish and seafood to prevent contamination and ensure customer safety.
• Maintain a clean and organized sashimi station, ensuring all necessary tools and ingredients are readily available.
• Work closely with kitchen staff to facilitate smooth service and manage order flow efficiently during peak periods.

Job Requirements

• Previous experience as a sashimi or sushi chef with strong knowledge of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision for uniform, thin slices.
• Familiarity with different types of fish, seafood, and garnishes used in sashimi.
• High attention to detail and commitment to maintaining food safety and cleanliness standards.
• Genuine interest in Japanese culinary traditions and enthusiasm for working with fresh, premium ingredients.
• Physical ability to stand for extended periods, use sharp knives, and work in a high-paced kitchen environment.
• Effective teamwork skills, good communication with kitchen staff, and the ability to stay composed under pressure.

Job Summary:

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Key Responsibilities:

New Product Development (NPD)

• Create and formulate recipes, ensuring quality and consistency before market launch
• Ensure consistent food quality, presentation, and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations

Supplier Collaboration

• Communicate with suppliers to gather information on new materials updates
• Collaborate with suppliers to source high-quality ingredients within budget constraints

Cost Management

• Monitor and control food costs, optimizing efficiency without compromising quality
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste
• Consistently negotiate with suppliers for better ingredient cost

Menu Enhancement

• Develop, plan, and execute innovative menus in line with the company’s vision
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation

Concept Development

• Propose and develop innovative culinary concepts inspired by current market trends

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment
• Strong knowledge of food trends, culinary techniques, and industry best practices
• Excellent leadership and team management skills
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment
• Maintain a safe and efficient kitchen environment, addressing any issues promptly
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations
• Strong communication and organizational skills
• Commitment to work rotating shifts, weekends, and public holidays

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Job Description

• Assist to oversee entire kitchen / operations
• Control and direct the food preparation process and ensure quality of all food served meets company’s standards.
• Analyse customers’ feedback to improve food quality
• Ensure compliance hygiene, sanitation and safety standards
• Work with head chef to create new seasonal dishes and menus
• Monitoring and controlling stock levels
• Maintain food cost margins

Requirements:

• At least 5 years of culinary experience in a Chinese restaurant setting
• Preferably bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communication and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable
• Able to work under pressure
• Able to work weekends & PH
• Able to work split shifts
• Possess a cheerful disposition and willingness to learn

A Chef de Partie in Singapore is responsible for managing a specific section of the kitchen, such as grill, sauté, or cold station. This mid-level culinary position requires a combination of culinary skills, leadership, and the ability to ensure food quality and consistency. Below is a typical job description and requirements for a Chef de Partie role:

Key Responsibilities:

1. Food Preparation & Cooking:Prepare and cook dishes according to recipes and high standards, ensuring consistency in presentation and taste.
   Monitor food quality and freshness and handle kitchen equipment safely.
   
2. Section Management:Oversee the designated section of the kitchen, ensuring smooth operations.
   Communicate effectively with other kitchen staff to coordinate tasks and maintain efficiency.
   
3. Supervision & Training:Train junior chefs and kitchen assistants on culinary techniques and safety procedures.
   Support the Sous Chef and Executive Chef in creating new menu items and maintaining kitchen standards.
   
4. Hygiene & Safety Compliance:Follow proper food handling procedures and maintain cleanliness standards in the kitchen.
   Ensure compliance with all health and safety regulations (e.g., HACCP).
   
5. Inventory & Stock Management:Monitor stock levels and ensure timely replenishment to prevent shortages.
   Participate in daily kitchen operations, including cleaning and maintenance tasks.
   

Chef De Partie Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Responsibilities

· Design and plan new menu with Management and Production team.

· Station in Production Kitchen to work with Commercial team in food preparation, operations and end products with focus on volume and shelf life.

· Responsible to execute volume production of Western Cuisine/Products and Chinese Cuisine/Products or whichever is flavor of the month.

· Ensure kitchen cleanliness and cost-effective operational schedule.

· Manage kitchen team’s leave and work schedule.

· Ensure kitchen supplies, equipment is kept in good operational condition according to FSSC standards and processes.

· Oversee products in stock are inventorised and managed in FIFO order to customers.

· Constant management of ingredient cost and work with Commercial team for regular meetings with management for updates. Train and guide new staff for hot site and veg processing/packing production.

· Submit SOP timely by next business day of every production.

· Ensure food hygiene and FSSC standards.

· Lead FSSC documentation and audit with consultants and management.

Requirements

· Minimum of 5 years work experience in the F&B sector preferably in the restaurant kitchen in Western Hot Meal products

· Working knowledge of MS OFFICE.

· Flair and working knowledge of Western Cuisine

· Working knowledge and qualified in ISO22k operating procedures, HACCP maintenance and daily record keeping to ensure compliance to such standards is essential.

· The following competence listed, by no means exhaustive, is fundamental for effective management for this position:

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

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.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• 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
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Checks periodically expiry dates and proper storage of food items in the section
• Consults daily with Sous Chef and Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

1. Assisting in Kitchen Management:Assist the Sous Chef and Executive Chef in managing daily kitchen operations, ensuring smooth and efficient service.
   Help oversee and supervise the kitchen team to maintain high culinary standards and productivity.
   Ensure food is prepared and presented according to the restaurant’s standards and specifications.
   
2. Food Preparation & Cooking:Oversee and participate in the preparation of dishes during service, ensuring high-quality food production.
   Assist in the development of new menu items and specials, keeping up with industry trends.
   Ensure proper portion control, plating, and presentation of dishes before they are sent out to guests.
   
3. Training & Supervision of Kitchen Staff:Mentor and train junior kitchen staff, ensuring proper cooking techniques, cleanliness, and adherence to safety standards.
   Help supervise and manage kitchen staff during service hours, assigning tasks and ensuring that each station is operating efficiently.
   Provide guidance and feedback to junior chefs, cooks, and kitchen assistants to improve their skills.
   
4. Inventory & Stock Management:Assist with inventory management and ordering of food and kitchen supplies.
   Ensure all ingredients and supplies are stored and used correctly to minimize waste and maintain stock levels.
   Monitor stock rotation and help with regular inventory checks.
   
5. Health & Safety Compliance:Ensure that all food safety and hygiene regulations are adhered to, including proper food handling, storage, and sanitation practices.
   Oversee the cleanliness and maintenance of kitchen equipment, utensils, and work areas.
   Work with the team to maintain the kitchen’s cleanliness and compliance with health and safety standards.
   
6. Menu Development & Quality Control:Collaborate with the Executive Chef and Sous Chef to develop menu items, review recipes, and experiment with new dishes.
   Conduct regular tastings to ensure that all dishes meet the restaurant’s quality standards.
   Monitor food quality and portion sizes to ensure consistency.
   
7. Operational Efficiency:Work with kitchen staff to ensure timely and efficient food preparation during service hours.
   Assist in managing kitchen labor costs, and help ensure that food waste is minimized.
   Ensure that kitchen equipment is maintained, and any issues are reported for repairs or replacement.
   
8. Communication with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and timely delivery of food to guests.
   Address any concerns from the front-of-house team regarding food quality, preparation times, or special guest requests.
   

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Responsibilities:

• Prepare food according to SOP to achieve consistency of food execution and food quality control before service/dispatch.
• Store food in accordance with food safety standards.
• Manage food cost, food wastage and quality control to achieve agreed food cost, wastage targets and guidelines.
• Comply with workplace safety and food hygiene & safety management systems for food services, policies and practices.
• Use equipment with care to reduce breakdown and increase lifespan of equipment.
• Review processes to improve productivity and food quality.
• Any other duties as assigned

Requirements:

• Professional Certs/Diploma/Degree in Culinary discipline with at least 3 years of working experience in the related field is required for this position.
• Have good knowledge in various cooking methods, ingredients, equipment and procedures.
• Have good work ethics, initiative and willingness to learn.
• Able to work independently and in a team.
• Able to multitask.
• 6 working days. Earliest shift starts at 7am, last shift finishes at 4pm.

Job Description

• Prepare and assemble skewers using meats, vegetables, and seafood, ensuring uniform size and proper seasoning.
• Grill skewers over an open flame or charcoal grill, paying close attention to texture, flavor, and presentation for optimal results.
• Prepare and apply yakitori marinades (tare) and seasonings to enhance the flavor of the skewers.
• Plate grilled skewers attractively, ensuring dishes are presented well and served at the appropriate temperature.
• Maintain cleanliness and organization in the grill area, ensuring tools, equipment, and ingredients are properly stored and maintained.
• Follow food safety guidelines to ensure proper handling, cooking, and storage of food, upholding cleanliness and hygiene standards in the kitchen.
• Collaborate with the kitchen team to ensure efficient and smooth service, particularly during high-demand periods.

Job Requirements

• Previous experience as a chef, with a preference for expertise in Japanese cuisine.
• Proficiency in grilling and skewering techniques.
• Ability to work quickly and efficiently in high-pressure situations.
• Consistent ability to produce high-quality dishes with attention to detail.
• Physical stamina to stand for extended periods and manage the demands of a busy kitchen environment.
• Strong teamwork skills and ability to collaborate effectively with other kitchen staff.
• Genuine interest in traditional Japanese cooking and yakitori preparation methods.

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Indian Cuisine
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

1. Must be able to speak and read English.

2. Must be able to cook North Indian dishes, Tandoori items, Roti Prata and all local indian dishes.

3. Must be a team player.

4. Must be punctual, polite and report on time.

5. Will be chiefly responsible for creating new recipes and overall ordering of the restaurant.

6. Must head a team of chefs already working in the restaurant.

7. Budgeting and indenting knowledge is an added advantage.

8. Must be heading outdoor caterings whenever required.

• Preparation of food and ingredients
• Accurate and consistent preparation of food items
• Collaborates with the executive chef to direct food preparation.
• Helps design the food and drink menu.
• Produces high-quality plates, considering both design and taste.
• Oversees and supervises the kitchen staff.
• Assists with menu planning, inventory, and supply management.

To maintain complete control of the kitchen at all times and the good quality of food and standards:

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

- Ensure that all prepared food items that leave his or her kitchen are in good quality.

- Able to spot problems and resolve them quickly and efficient.

- Ensure that quality culinary dishes are served on schedule and to see if any problems that arise are rectified.

- Manage amounts and costs of required supplies, such as food and ingredients.

- Ensure that supplies, equipment, and work areas to ensure compliance to established standards.

- Coordinate planning, budgeting, and purchasing for all the food operations.

- Use a food development plan to improve sales and profitability of the outlet.

- Maximize the productivity of the kitchen staff.

- Monitor sanitation practices to ensure that employees follow standards and regulations.

- Maintain good personal hygiene as well as high work and safety standards in the workplace.

- Expected to suggest or modify and create new menus as needed so that they remain effective for the purposes of the restaurant.

- Perform administrative duties, including ordering supplies and reporting to the direct Supervisor.

- Employ staff that meet set expectations and are suited to work in a fast-paced working environment Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method.

- Monitor opening and closing duties of the outlet.

- Provide co-ordination and services for both kitchen and service.

- Report on time, in proper uniform and grooming.

- Execute any other duties as requested by the management.