Total 7,887 chef job vacancies in Singapore

Responsible for the daily management and food production of the kitchen and Chinese Banquet kitchen, ensuring maximum quality and profitability.

KEY RESPONSIBILITIES:

· Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events and planned menus.

· Ensure food is prepared fresh and with the highest quality.

· Adhere strictly to all recipes, methods and instructions given by Chinese Executive Chef/ Assisant Chinese Executive Chef.

· Constant check on associates’ food handling and storage procedures to ensure compliance with standards.

· Assist Chinese Executive Chef/ Assistant Chinese Executive Chef in daily requisitions and planning for special menu.

· In charge of inventory and ordering of food items, ensure sufficient stock to support the operations.

· Check on quality of food items upon receiving from supplier, ensuring freshness and in accordance to the market list ordered.

· Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are kept in proper storage.

· Maintain high standards of quality control, hygiene, health and safety within the kitchen.

· Help out in any area of the kitchen when circumstances dictate.

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.

• Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

• Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

• Perform all duties of Culinary and related kitchen area

• Oversee production and preparation of culinary items for all outlet & banquet event

• Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Communicate areas in need of attention to staff and follows up to ensure follow through.

• Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Supervise and coordinate activities of cooks which engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assist in determining how food should be presented and creates decorative food displays.

• Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

• Set a positive example for guest relations & provide exceptional customer service

• Handle guest problems and complaints seeking assistance from supervisor if necessary.

• Report equipment malfunctions in department equipment.

• Purchase appropriate supplies and manages food and supply inventories according to budget.

• Regular check to the restaurant and greet guests to obtain feedback on the meal they had.

We are looking for an experienced and qualified Indian Chef to organise 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.

Responsibilities:

❖ 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.

❖ Arrange for repairs when necessary.

❖ Prepare a variety of Naan breads and kebabs Be fully in charge of hiring, managing and training kitchen staff.

❖ Oversee the work of subordinates.

❖ estimate staff’s workload and compensations.

❖ Experience in preparing all kind of South & North Indian Cuisine

❖ Comply with nutrition and sanitation regulations and safety standards.

❖ Foster a climate of cooperation and respect between co-workers

❖ Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.

❖ Managing Tandoor oven in a fast-paced environment

❖ Approving and “polishing” dishes before they reach the customer.

❖ Create tasting menus for clients interested in contracting the food for different events from their kitchen

❖ Working effectively with kitchen team and complying with company procedures and food safety policies.

❖ Preparing workstation with required ingredients and equipment and keeping station

sanitary and organised throughout shift.

❖ Developing a cross- marketing strategy in order to increase profit, such as pairing drinks with the food served

❖ Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.

❖ Must have prior experience in Indian Fusion menu.

❖ Ensuring ingredients are tagged, date-labelled, covered, stored and rotated effectively.

❖ Overseeing food levels and restocking items on time.

❖ Supervised the preparation of food production schedules, preparation,

❖ Following established recipes to prepare menu items.

❖ Following guidelines to ensure correct serving temperatures and adequate portion control.

❖ Able to fill in any area of kitchen at any time.

❖ Maintained accurate production levels to maintain a certain food cost variance

❖ Keeping utensils and equipment clean and sanitary

❖ Establishing stock levels at end of shift and capturing information on standardised stock sheets.

❖ Removing trash and clearing storage bins.

❖ Maintains production books, recipe development, food production procedure guidelines, and general

❖ Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor

❖ Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control

❖ Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus

❖ Hands-on execution, able to meet deadline and work under pressure.

❖ Independent and Team player

❖ Independent & able to work under minimum supervision.

❖ Work well under pressure and have no qualms assuming additional responsibilities.

❖ Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

❖ Organisational Skills,

❖ Verbal Communication,

❖ Culinary Arts,

❖ Kitchen Equipment Knowledge,

❖ Knowledge of International Cuisines,

❖ Creativity, Interpersonal Skills,

❖ Culinary Arts Training

Requirements:

❖ 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 optimised kitchen processes

❖ Credentials in health and safety training

❖ Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine in similar size or larger size operation & familiar with industry’s best practices

❖ Hands-on experience with various kitchen equipments.

❖ (e.g., Tandoor, Kadai and Dosa hot plate, etc

❖ Basic food hygiene certificate

❖ Must have prior experience in Indian Sweets, Bengali Sweets and Savoury.

❖ Minimum 1-3 years of relevant experience.

Supervise Kitchen operation as directed by the Executive Chef ensuring the day-to-day operations are carried out according to established standards.

KEY RESPONSIBILITIES:

· Liaise closely with Banquet Manager, Restaurant Manager and Bar Manager as to the functions being held in the complex.

· Co-ordinate and consult with the kitchen and service staff to ensure the smooth and prompt service of food items.

· Check and control food preparation for all kitchen.

· Make enquires as to the number of people, tables and starting time for functions, to ensure prompt and efficient food preparation and service.

· Control and taste any food prepared from kitchen which be served to the guests.

· Check and control food preparation in butcher to ensure the prompt supply of items from these outlets.

· Plan and direct food preparation as required.

· Liaise closely with the Stewarding department to ensure the cleanliness of the kitchen area.

· Co-ordinate the service of food to and from the outlet with service staff.

· Maintain the highest quality of food items to guests; check presentation of items before service.

· Ensure the buffet and Ala Carte set-up is of the highest standard.

· Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

· Assist in the preparation of all food items.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description:

Provision of quality customer service at food shop/ food court

Taking orders, assist in preparation and servicing of food items.

Receiving of stocks and ensure proper storage.

Any other ad-hoc duties assigned by the Management.

Job Requirements:

Able to work rotating shift, includes weekends & public holidays.

Compliant to food hygiene practices

Physically fit

Good communication and interpersonal skills

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Chef Responsibilities:

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

Job Responsibilities

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible
• Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

Chef Responsibilities:

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

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

About Company:
An independent bakery that founded in 2011 with the intent to be a reminder of the contentment and goodness of a good old-fashioned piece cake. Their baking methods are traditional and the bakes familiar and comforting. Making every batch lovingly with best ingredients. With the market demands, our client has expanded fast and tremendously in the country.

Job Description:
- 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

Job Requirements:
- Professional Certs / Diploma / Degree in Culinary discipline with at least 1 year 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

Compensation:
- Work locations: Tiong Bahru
- Working hours: 7am - 4pm
- 6 days work week (including weekends and Public Holidays, rotation)
- Variable bonus
- Annual leave
- Medical benefits
- Staff Meal

• Salary: $2,800-$3,000
• Working Days and Timing: 5.5 Days per week, Based on Roster
• Location: Purvis Street

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert

Tong Wei Chin (Reg No.: R24123803)

The Supreme HR Advisory Pte Ltd (EA No: 14C7279)

The individual should have the following experience:

• Ensures smooth kitchen operations with passion and integrity
• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Head Chef
• Display initiative, excellent people skills with a friendly attitude
• Responsible and trustworthy
• Support in creating menu items, recipes and developing dishes ensuring variety and quality
• Assist in overseeing, supervising and training junior cooks and other staff members as necessary

Job Requirement:

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

Responsibilities:

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

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on night shift, weekend and public holiday.

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting & hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control ,usage and minimise usage
• Maintenance of restaurant equipment

Job Requirements

• Minimum GCE N-Level or ITE qualifications Minimum 3 years working experience in F&B or relevant experience
• Specialize in Vietnamese cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
• Fully responsible for taste, quality and hygiene of the food produced.
• Able to work in warm, oily and humid environment
• 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

Responsibilities:

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

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Responsibilities:

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

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on night shift, weekend and public holiday.

• Able to prepare local chinese cuisine
• 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

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

- Directs food preparation and collaborates with Outlet Manager

- Ensuring consistency in quality and portion size moving dishes

- Enforcing safety and sanitation standards in the kitchen

- Taking stock of ingredients and equipment, and placing orders to replenish stock

- Prepare and cook menu items as per set standards.

Receiving feedback and making improvements where necessary

- Ensuring that all food is of excellent quality and served in a timely manner

- Any other ad-hoc duties as assigned

We are running a local and Chinese Style Hunan Chinese restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Have Food Safety Certificate

3. Prepare Chinese Hunan Dishes according to our menu.

4. Maintain and execute Safety and Standard Operation Procedure required by the company.

5. Have leadership qualities, able to lead a team of workers for the day to day operation.

6. At least 3 years working experience in the same industry.

7. Perform an other duties assigned by the Restaurant Manager.

8. Ensure the freshness and quality of food items.

9. Main the cleanliness and hygiene of the kitchen.

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Chef de Partie Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

• Bachelor's degree or equivalent
• Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Available to work shifts during weekends and holidays.