Total 603 chef job vacancies in D06 Beach Road, High Street

WHAT’S THE JOB?

Responsible for managing the daily productions, preparation and presentation of all barbeque and roasted items of Chinese restaurant operation. (inclusive of in room-dining and banquet functions), monitor and delegating job duties for junior colleagues. Control food costing while ensuring quality is maintained or improved

YOUR DAY-TO-DAY

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all barbeque and roasted items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
• Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower
• Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
• Ensure new colleagues are properly trained, provide guidance and support when needed
• Liaise daily with colleagues to keep effective communications regarding guests’ feedbacks
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 3 years’ related experience as a chef including in 1 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen
• Skilled in roasting techniques for meat and poultry
• Oral and written fluency in English and Chinese, Cantonese (optional)
• Menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
• Commitment to work rotating shifts, weekends and public holidays
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Motivator and confident in problem handling
• Great communication skills
• Proficient in Excel and Microsoft word (optional)
• Look smart – wear your uniform with pride

SEEKING EXCEPTIONAL TALENT!

Elevate your career with our rapidly expanding restaurant group!

We are the proud operators of Altro Zafferano and Griglia Open Fire Italian Kitchen (Craig Road & East Coast Road), three of Singapore's distinguished dining destinations. As we're opening a new restaurant,we're excited to offer our team even more opportunities for growth and advancement.

** ADVANTAGES OF JOINING OUR TEAM: **

* Continuous Learning & Career Growth:
Engage in a fulfilling journey of skillrefinement within an environment that encourages learning and provides tangibleopportunities for career progression.
* Competitive Remuneration:
Your hard work and dedication are valuable to us.Enjoy a competitive salary, innovative incentive programs, and an additional bonusfor split-shifts alongside our standard straight-shift schedule.
* Balanced Work Schedule:
Our 5-day work week with straight-shift schedulesensures you maintain harmony between your work and personal life.
* Employee Benefits:
We care about your wellbeing. Take advantage of our medicalbenefits, staff meals, and night transportation claims (when applicable).
* Dynamic Workplace Culture:
Thrive in our vibrant and innovative workplaceculture. We foster a growth mindset and are committed to continual improvement.

Be part of our prestigious establishments and contribute to the exciting journey of ourupcoming restaurant. Apply today, and let's ascend to new heights together!

Job Responsibilities:

• To assist the Head Chef / Sous Chef / Junior Sous Chef during service for timing andprogress of all dishes
• To ensure that the presentation, taste, texture, and quantity are maintained to thestandards
• To ensure that the correct and same ingredients are used as specified by the HeadChef / Sous Chef / Junior Sous Chef to ensure quality is upheld at all times
• To assist the Team in the overall checking and maintaining of your station and toassume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in yoursection
• To ensure by checking that all dishes prepared and presented in your section are tothe standard laid by the Company

Requirement

• Minimum 1-2 years of working experience in the restaurant or hospitality industry
• Meticulous, team player and has a positive attitude
• Able to work in a fast-paced environment
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result-orientated
• Able to work weekends and public holidays
• Immediate availability
• Only Singaporean are preferred

Interested applicants are invited to send your updated resume via
Apply Now.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

• Preparing food and ingredients.
• Managing kitchen staff or other employees.
• Ordering kitchen food supply.
• Controlling kitchen costs.
• Cooking food and plating it.
• Meeting with guests to ensure they like their food.
• Creating menus or revising current menus.
• Managing food budget.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• Preparing food and ingredients.
• Managing kitchen staff or other employees.
• Ordering kitchen food supply.
• Controlling kitchen costs.
• Cooking food and plating it.
• Meeting with guests to ensure they like their food.
• Creating menus or revising current menus.
• Managing food budget.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

-Food preparation and cooking of meals

-Prepare and cook various food items according to the Company’s quality and cost requirements

-Ensure the freshness and quality of food items -

-Maintain kitchen cleanliness and the hygiene of the environment

-Complies with the mandatory food safety and hygiene standards and requirements at all times

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 Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Executive Pastry Chef

In this role, you will lead the creation and execution of exquisite desserts and pastries, setting the standard for excellence across our dining outlets. If you are ready to elevate your career, we invite you to bring your creativity and dedication to Four Seasons Hotel Singapore.

What you will do:

As Executive Pastry Chef, you will lead the pastry creations and operations for our multiple dining outlets. Your creativity and commitment to excellence will shine as you craft innovative and delectable desserts/pastries that delight our guests, and leave lasting impressions.

You will inspire and mentor your team, guiding them to achieve their career aspirations while maintaining the highest standards of quality and food safety.

Your interaction with guests from around the world will create unforgettable dining experiences, showcasing your passion for hospitality and exceptional culinary artistry.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Executive Pastry Chef in a 5-star luxury hotel or luxury restaurant chain, preferably managing in an all-day dining setting.
• Restaurant pre-opening experience is an asset.
• Excellent knowledge of Western and Asian patisserie/dessert techniques, ingredients, and flavour profiles. Knowledge of the local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

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

Hot Kitchen 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

Chef De Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2000 - $4000

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

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Chef de Cuisine - Italian (Mediterranean) Cuisine

If you are a dedicated and visionary culinary leader ready to elevate your career, we invite you to bring your expertise and passion for crafting extraordinary dining experiences to Four Seasons Hotel Singapore. As Chef de Cuisine, you will take the helm of our One-Ninety Restaurant, One-Ninety Bar, and In-Room Dining outlets.

What you will do:

The Chef de Cuisine is responsible for crafting and executing exquisite menus and buffets, ensuring unparalleled quality and delivering culinary excellence at an international level.

You will inspire and motivate your team, guiding them to achieve their career aspirations while maintaining the highest standards of food safety and hygiene.

Your interaction with guests from around the world will create unforgettable dining experiences, showcasing your passion for hospitality and exceptional culinary artistry.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Chef de Cuisine in a 5-star luxury hotel or luxury restaurant chain, managing at least two (2) other outlets in an all-day dining setting.
• At least 4 years of experience working in Southeast Asia, particularly in Singapore.
• Restaurant pre-opening experience is advantageous.
• Excellent knowledge of Italian (Mediterranean) culinary techniques, ingredients, and flavour profiles. Knowledge of local cuisine is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,A,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

1. Job Description

• Produce all items relating to the menu to the Executive Chef's standards
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion control are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice
• Maintain a close professional working relationship with other members of staff at all times
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

1. Job Description:

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements:

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment
• Possess good hygiene and personal grooming standards
• Minimum 3 years of relevant experience

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 Strong experience in Thai cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and splite shift
• Must be able to work extra hours if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Descriptions

• Maintaining of kitchen area and work station cleanliness.
• Follow recipes and presentation specifications.
• Follow SOP for cooking and cutting food for
• In charge of outlet's daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company's product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

• Willing to learn how to grill meat
• Candidates with kitchen experience preferred

Benefits

• Medical Benefit (up to $300per year)
• Sales Incentive
• CNY Bonus
• Staff Meal
• Team Luch/Dinner

Working hours

• 5 days work week
• 10am to 8pm
• More than 45hrs OT paid

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Responsibilities

• Ingredient’s preparation, cooking, creating dishes
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Plan and direct food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately.
• Any other ad-hoc duties as assigned.

Requirements

• Skilled chef experience
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices

• manage kitchen operations
• lead and supervise a team of kitchen crew
• ensure that the kitchen has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• train staff in providing excellent service experience to all customers
• able to adapt in menu differences due as it is a Thai Restaurant
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

Job Descriptions

This is a full-time on-site role for an assistant chef butcher at Seoul Restaurant.

• The assistant chef butcher will be responsible for assisting the main chef butcher in the day-to-day tasks of meat preparation and marination, assisting with butchering and trimming of meats, and other ad-hoc kitchen duties.
• Together with the main chef butcher, the two-man team will be in charge of overall delivery of high-quality meat cuts and dishes (trimmed from larger wholesale portions) for retail/restaurant usage.

Job Requirements

• Minimum 3 years of experience in butchering/preparation/trimming of meats (beef/pork/poultry)
• Knowledge of butchering techniques and meat cuts
• Proper sharpening and handling technique
• Understanding of food safety and sanitation standards
• Attention to detail, cleanliness, and hygiene
• Ability to work in a fast-paced kitchen environment
• Strong teamwork and communication skills

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working hours

• work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10hrs/per day

Job Description & Requirements

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

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