Total 104 Senior Executive chef job vacancies in Singapore

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

Job Responsbilities and duties:

1. Customer Service: Greeting customers, taking orders, and answering questions about menu items.
2. Food and Beverage Preparation: Making coffee, tea, and other beverages according to customer preferences. Preparing simple food items such as sandwiches, salads, and pastries.
3. Cash Handling: Operating the cash register, handling payments, and providing change to customers.
4. Cleaning and Sanitizing: Maintaining cleanliness and hygiene standards in the café by regularly cleaning surfaces, equipment, and dining areas.
5. Stocking and Inventory Management: Checking inventory levels of food, beverages, and supplies. Replenishing stock as needed and notifying management of low inventory.
6. Assisting with Food Service: Serving food and beverages to customers, either at the counter or at tables.
7. Handling Customer Inquiries and Complaints: Addressing customer concerns and resolving issues in a professional and courteous manner.
8. Team Collaboration: Working closely with other café staff members to ensure smooth operations and a positive customer experience.
9. Following Health and Safety Regulations: Adhering to health and safety guidelines, including proper food handling procedures and maintaining a safe work environment.
10. Maintaining Equipment: Cleaning and maintaining coffee machines, espresso makers, and other equipment to ensure they are in good working condition.
11. Reporting to Director

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 4+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Job Description:

Can plan the menu.

Oversee and manage the efficient running and profitability of the kitchen.

Take record of the kitchen store.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Can do all kinds of the western food.

Job Requirements:

At least 8 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Experienced in western's dishes.

SCOPE

Reporting to the General Managert, the Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

OVERALL OBJECTIVES

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Develop and maintain menus and recipes for each restaurant, while determining product prices, ensuring accurate costing of all dishes and maintaining good gross margins.
• Maintain comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and ensure that appropriate adjustments to kitchen operations are made accordingly.
• Ensure that all rules & regulations are strictly established and adhered within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Ensure that all costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
• Create a conducive environment and ensure that innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
• Support and implement Human Resources & Talent Development initiatives.
• Assist in preparing/consolidating the yearly budget for the department.
• Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.
• Review and update all departmental operations manuals annually.
• Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
• Collaborate on the preparation of a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
• Ensure that all managers plan and implement effective training programmes in the appointed outlets.

QUALIFICATION

• Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Experience in Banquet (preferred)
• Fluent in spoken and written English
• Possesses great leadership and motivational skills

JOB DESCRIPTION CHEF

Able to prepare the South Indian cuisine and North Indian cuisine

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

Able to cook South Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Conduct administrative and human resource management functions with supervised staff.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.

• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards
• Determine purchasing specifications and budgetary allotments for all menu items
• Lead and cook by example and provide guidance to your team (Sous Chefs, line cooks)
• Ensure kitchen operations can run smoothly and efficiently in your absence
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success
• Maintain complete knowledge of and compliance with all company policies/service procedures/standards
• Have a working knowledge of company invoice tracking, labour tracking, schedule preparation, food cost management, labour cost management, inventory control and hiring/counselling/termination policies

Job Requirements

• Strong knowledge of various Cuisine
• Hold 5 years experience as an Executive Chef in a restaurant with a similar style of dining, capacity and volume
• Strong financial and computer skills; has experience working with and an understanding of Profit & Loss and budgeting
• Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue’s concept
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed
• Proven ability to direct staff clear and concisely while positively influencing employee behavior and performance
• Maintains openness and willingness to learn new techniques and improve abilities
• Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery)
• Must be able to work night shift or split shift
  Must be able to work extra hours or weekend if needed

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

* Proficiency in various cooking techniques, ingredient combinations, and staying updated with culinary trends.

* Creating innovative and appealing menus that reflect the restaurant's concept and seasonality.

* Efficiently managing kitchen inventory to reduce waste and control costs.

* Budgeting and managing food costs to ensure profitability.

* Ensuring compliance with health and safety regulations and maintaining high standards of cleanliness.

* Designing visually appealing dishes and staying creative with menu offerings.

* Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

Job Description & Requirements

1. Planning and Directing Food Preparation: You’ll oversee kitchen staff and ensure the quality of food items. This involves creating menus or modifying existing ones to meet quality standards.
2. Estimating Food Requirements and Costs: You’ll estimate food and labor requirements, helping manage costs effectively.
3. Supervising Kitchen Staff: Your role includes managing kitchen staff, arranging equipment purchases and repairs, and addressing any arising problems or complaints.
4. Administrative Duties: You’ll handle administrative tasks, such as keeping time and payroll records, complying with regulations, and maintaining a positive approach with coworkers and customers.
5. Staying Current: As an Executive Chef, it’s essential to keep up with cooking trends and best practices.

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.

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 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.

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya andThe Public Izakaya 2, is looking for committed and talented Senior Sous Chef with the following capabilities to join our growing team:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
• Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
• Monitors and undertakes to maintain costs within guidelines.
• Assist to train and guide junior chefs.
• At least 8 years experience
• Has a broad spectrum of culinary techniques
• Able to track and deliver the latest dining trends and menus.

We offer

• Opportunity for overseas travel

• Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to [email protected] or [email protected]

Thank you for your interest in our company, and we will reach out to you if your application is found suitable

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

We are seeking a skilled and passionate Senior Chef De Partie to join our culinary team at a well-renowned casual dining italian restaurant in Singapore. As Senior Chef De Partie, you will play a crucial role in maintaining the high standards of our kitchen operations and contributing to our guests' dining experience.

Work Location: In person @ Katong

Responsibilities:

• Manage a specific section of the kitchen, ensuring efficient and high-quality food preparation
• Assist the Head Chef and Sous Chef in daily kitchen operations
• Prepare and cook menu items consistently and to specification
• Maintain cleanliness and organization of your station and adhere to food safety standards
• Train and supervise junior kitchen staff
• Contribute to menu development and seasonal specials
• Manage inventory and minimize waste in your section
• Collaborate with other kitchen sections to ensure smooth service

Qualifications:

• Proven experience as a Senior Chef De Partie, Chef de Partie or in a similar role
• Strong culinary skills and knowledge of various cooking techniques
• Ability to work in a fast-paced environment under pressure
• Excellent team player with strong communication skills
• Food safety certification

Compensation and Benefits:

• Salary: $3,700
• (Working hours) Weekdays: 11 AM-3 PM, 5 PM-9:30 PM
• (Working hours) Weekends: 11 AM-3 PM, 5 PM-10 PM
• 5.5 working days per week
• 6 days off per month
• $400 medical reimbursement
• 10 annual leave days (1 extra day after 1 year of service)
• Uniform and 2 staff meals provided daily

Join our team and be part of a dynamic culinary environment where you can showcase your skills and grow your career in the exciting Singapore food scene!

Alpha HR Pte Ltd |EA License No. 24C2354
Alex Lee |EA Reg. No R24123784

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• Able to lead the kitchen team and delegate duties.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PR only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 27 December 2024.

Walk-IN

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 9:00 AM and 6:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

Senior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $3500 - 5200