Total 7,887 Full-time chef job vacancies in Singapore

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

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.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• 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.

We are looking for motivated individuals to join our kitchen:

Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

Prepare and cook food in all areas of the kitchen as and when directed

Able to deliver food items on time with consistent standard & presentations

Coordinate food production, stock and quality

Ensure station is organized so that meals go out on time and the work area remains clean and orderly

Constantly check the quality of food prepared with regards to taste and temperature according to the company standard

Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage

Oversee the cleanliness of kitchen, the equipment, work stations and environment.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Job Description & Requirements

Chinese food

Can fry and cut

To work with the kitchen team to produce food for the unit to a high standard daily.

To ensure kitchen is supervised and managed efficiently and effectively to ensure total accountability for their productivity and efficiency

Knowledge of health and safety standards

Handle the planning and development of menus and recipes

Ensure that all areas of the kitchen are clean and sanitized including food processing equipment, cooking utensils and other light equipment.

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

Ensure prompt and speedy delivery of the orders

Requirements

Experience in Catering food

Previous traditional Indian Restaurant Experience

Restaurant Industry Knowledge

Extensive Food and Beverage Knowledge

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.
love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.
REQUIREMENTS:
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.
The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.
A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

58 RECRUITMENT PTE. LTD

19C9772

67026282

We are looking for motivated individuals to join our kitchen:

Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

Prepare and cook food in all areas of the kitchen as and when directed

Able to deliver food items on time with consistent standard & presentations

Coordinate food production, stock and quality

Ensure station is organized so that meals go out on time and the work area remains clean and orderly

Constantly check the quality of food prepared with regards to taste and temperature according to the company standard

Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage

Oversee the cleanliness of kitchen, the equipment, work stations and environment.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Understand all aspects of restaurant service and understand how each role contributes to the overall dining experience
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment
• Be willing to assist colleagues and step in wherever needed to ensure that guests receive the best possible service at all times.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange an interview.

Job Description

• Prepare a range of cold appetizers and side dishes, such as salads, pickles, marinated vegetables, tofu dishes, and chilled seafood.
• Ensure all ingredients for cold dishes are fresh and of high quality, sourcing seasonal and premium items as needed.
• Plate cold dishes thoughtfully, ensuring they are visually appealing and meet the restaurant's presentation standards.
• Collaborate with the Head Chef to develop and update the cold dish menu, introducing new items and seasonal specials that showcase fresh, local ingredients.
• Adhere to food safety protocols for handling, storing, and preparing cold dishes, especially raw and marinated items.
• Maintain a clean and organized work area, ensuring that ingredients, utensils, and equipment are properly stored and sanitized.
• Coordinate with kitchen staff to ensure cold dishes are prepared in a timely manner and align with the service flow.
• Monitor and manage the inventory of cold dish ingredients, ensuring the kitchen remains well-stocked and ingredients are used efficiently.

Job Requirements

• Prior experience in a Japanese kitchen, with a focus on preparing cold dishes or appetizers, is highly preferred.
• Strong understanding of Japanese ingredients, preparation techniques for cold dishes, and traditional flavor profiles.
• Excellent knife skills and experience handling fresh produce, fish, and tofu.
• Creativity in plating and presenting cold dishes in an authentic and appealing manner.
• Attention to detail regarding ingredient freshness, presentation, and overall dish quality.
• Ability to stand for long periods and work in a fast-paced environment.
• Effective team player with strong communication skills to work harmoniously with kitchen staff and front-of-house team members.
• Genuine interest in Japanese cuisine, especially cold dishes, with a willingness to learn and develop new culinary skills.

Company Background

Kith are known for simple and great breakfasts, traditional Italian pastas and GOOD coffee. Named for our philosophy and intimate atmosphere, Kith is where good coffee and delicious fuss-free fare, rally in a compelling invitation to come together and enjoy. We keep it simple and sincere in everything we do. With sincerity and care for the needs of the people it serves, Kith is a place where people are inspired and happy to work in. We believe in nurturing strong bonds with our people and the customers we serve through sincerity and honesty in all that we do!

Job Responsibilities

Kitchen Operation

• Prepare and cook food.
• Prepare Mise en Place.
• Ensure good kitchen hygiene and housekeeping duties.
• Ensure compliance with SFA regulations.
• Attend to all kitchen duties including stock checking and supplies.
• Maintain daily cleaning for all kitchen areas and equipment.
• Able to exercise flexibility and adapt readily to changes/situations and think on one’s feet.
• Maintain high standards of food quality and safety.
• Work closely with café supervisor to ensure excellent service.
• Undertake other assignments and/or ad hoc duties as and when required.
• Report to the Restaurant Chef-in-charge.

Other Requirements

• Preferred at least 1-3 years working experience in Western restaurants or kitchen in-charge
• Culinary degree or relevant certification preferred
• Familiarity with food safety and sanitation regulations
• Basic knowledge of food safety and hygiene practices
• GCE 'O' Level or GCE 'N' Level (Preferred)
• Positive work attitude
• Willing to learn
• Be a team player
• Attention to details
• Attendance and punctuality at work is required.

Work Location

• West Coast

Remuneration & Working Hours

Salary: $13 - 15 / hour

Working Hours: 3 to 5 days / week

Schedule:

• Early shift
• Holidays
• Night shift
• Weekend availability

Job Types: Part-time, Permanent

Benefits:

• Employee discount
• Staff meals provided

We welcome you to our friendly and family-oriented company. Interested applicants, please email your updated resume, earliest availability and expected salary to: [email protected]

We regret that only shortlisted applicants will be contacted.

The bold strokes of the work involved are as follows:

- learning the ideology of cuisine at Nouri

- supporting the executive chef and the team in the operations' management of the kitchen at Nouri

- learning and executing as instructed - the tasks allocated by the executive chef

- learning to prepare for, cook and execute dishes allocated to you by the executive chef.

- taking charge of the team in accordance with the direction of the executive chef

- Prepare daily mise-en-place.

- Maintain standard cleanliness and sanitation in all kitchen areas.

- Minimise food wastage.

- Ensure sufficient stocks in storage and inform superior for replenishment.

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 LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• 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 and PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Able to work on rotating shifts.
• 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 6 Dec 2024.

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

• Prepare and cook a variety of dim sum items, ensuring quality and consistency.
• Develop new dim sum recipes while maintaining authenticity.
• Manage kitchen operations related to dim sum preparation, including ingredient sourcing, prep, and cooking.
• Maintain cleanliness and adhere to food safety standards.

Requirements:

• Proven experience as a Dim Sum Chef or in a similar role.
• Skilled in dim sum techniques and knowledge of Chinese cuisine.
• Strong attention to detail, creativity, and ability to work in a fast-paced environment.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No. 20C0270

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

1. Job Purpose

The Pastry Commis is responsible to assist in preparation of pastry section and ensure that all preparation is completed on time.

2. Principal Accountabilities

2.1 Prepare the daily mis-en-place and food production in pastry section

2.2 Follows proper handling and right temperature of all food products

2.3 Assist Pastry Chef to decorate pastries and desserts and ensures the food presentation will be beautiful and exciting

2.4 Ensure excellent quality throughout dessert offerings

2.5 Coordinate with our kitchen staff to ensure proper cooking, considering special requests and food allergies

2.6 Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

2.7 Regularly taking inventory of food supplies and other products.

2.8 Perform other duties and responsibilities as assigned

3. Communication & Working Relationships

Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

4.1 Minimum 2-3 years of kitchen experience, previous experience in a fine dining restaurant

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

4.4 Maintains all international standards of health guidelines for food preparation and safety

4.5 Passes all required job-related tests

4.6 Ability to perform manual labor

5. Physical Requirements of the job

5.1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises

5.2 Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day

5.3 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions

Business

• Inform the Restaurant Manager regarding kitchen team issues or concerns.
• Gather feedback on food and drinks menu together with the Restaurant Manager / Kitchen Manager so that they are always harmonized with the requirements of guests.
• Check and correct (if necessary) the grooming of team members.
• Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher.
• Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absent.
• Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager.
• Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.
• Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.

People / Communication

• An active link between the kitchen and service and to ensure good communication.
• File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
• Notify any repairs / Maintenance to Restaurant Manager.
• Make good order and enter correctly in the system and Stock Checklist.
• Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance.
• Cooperate with Restaurant Manager in checking time record for team members.

Food and Cost Management

• Prepare, cook food and be able to develop innovative ideas for new recipes.
• Instruct kitchen crew and other workers in the preparation, cooking, garnishing and presentation of food.
• Responsible for approving all prepared food items that leave the kitchen.
• Able to spot problems and resolve them quickly and efficiently.
• Ensure that quality culinary dishes are served on schedule and ensure that any problems that arise are rectified.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment and work areas to ensure compliance to established standards.

Planning and Administration

• Coordinate planning, budgeting, and purchasing for all the food items.
• Maximize the productivity of the kitchen team.
• Implement proper sanitation practices to ensure that employees follow standards and regulations required in the kitchen.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Suggest and create new menus as needed so that they remain effective for the business of the restaurant.
• Perform administrative duties, including ordering supplies and reporting to the Restaurant Manager / Kitchen Manager / Executive Chef of the outlet.
• Assist Kitchen Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.
• Execute any other duties as requested by immediate superiors
• Specialise in Thai/ Asian/ Western Cuisine
• Computer literate in Word, Excel, PowerPoint
• At least Professional Certificate in Culinary Arts or any related fields
• At least 1 year of experience in management of Kitchen Team, Food Cost and Food Quality control
• Able to work well in a team

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

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 6 Dec 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

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

Key Responsibilities:

Manage catering operations for efficiency and profitability, maintaining food quality and hygiene standards.

Recruit, train, and manage staff, promoting a positive work environment and conducting performance evaluations.

Build strong client relationships, addressing inquiries and resolving issues promptly.

Monitor budgets and profitability, preparing financial reports for strategic planning.

Collaborate on promotional strategies and identify growth opportunities in catering.

Plan and execute catering events, ensuring all details are managed effectively and liaising with vendors.

Previous restaurant management or catering experience, preferably in a leadership role.

Strong leadership, communication, and financial management skills. Ability to work under pressure.

Passionate about food and service, detail-oriented, and a creative problem-solver.

Job Responsibilities:

· Assist Sous Chef, Junior Sous Chef during service for timing and progress of all dishes

· Ensure the presentation, texture and quantity are maintained to standards

· Assist the team in the overall checking and maintaining of your station and assure overall responsibility

Job Requirements:

· At least Professional Certificate / NITEC in Food & Beverage Services Management or equivalent

· Min. 1 year of working experience in the related field

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

Responsibilities:

• The Chef-de-Partie shall assist the Sous Chef in preparing, cooking, presenting, and executing high-quality dishes to the highest standards and creating amazing dining experiences for all our guests.

• Cook all dishes on the menu and ensure the food prepared is consistent and of superior quality.

• Ensure kitchen equipment and appliances are cleaned and ready for use.

• Maintain a clean and hygienic work environment at all times. General kitchen duties including washing, cleaning, and clearing.

• Ensure food is stored away properly when not in use.

• Date and label all food before storing it in the chiller or freezer.

• Ensure food is stored at the correct temperature and records are up to date.

• He/she is responsible for supervising the junior commis and providing them with proper training and guidance to ensure the highest standards and consistent quality are met

• Any other tasks as assigned by the Sous Chef.

Requirements:

- At least 1 year of working experience as a leading cook in the restaurant

- Training will be provided

- A positive and approachable attitude

- A mindset of someone being willing to learn and continuously improve.

- Physically able to stand and move around during operational hours

- Willing to work additional hours if required

Locations available:

Millenia Walk (Nozomi)

Work Arrangement: 5 days of work per week (nonfixed off days)

Working hours between 10.30 am to 9.30 pm

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

5-6Days / Central / Near MRT

$2.8K - $3.8K

Job Responsibilities:

· Support the Sous Chef and Head Chef with daily tasks

· Provide guidance and leading the chefs including but not limited to, line cooking, food preparation, and dish plating

· Oversee and organize kitchen stock and ingredients

· Keeps cooking stations well-stocked, especially before and during prime operation hours

· Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns

· Supervise and assist in all food preparation and presentation to ensure quality and restaurant standards

· Work with the head chef to maintain kitchen organization, staff ability, and training opportunities

· Verify that food storage units all meet standards and are consistently well-managed

· Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing

Requirements:

· At least 3 years’ experience

· Process Food and Beverage Safety and Hygiene certificate

· Strong knowledge in Food and Beverage

· Strong organizational and problem-solving skills and attention to detail

· Must be able to work on shift roster (including Sat, Sun & PH)

The incumbent will be reporting to the Head Chef and assisting in the management and supervision of the kitchen operations, design and plan the menu, control inventory and managing the food cost.

Responsibilties depending on level and positions:

• Responsible in supervising, training and mentoring the kitchen crew (Sous Chef)
• Planning the work schedule for kitchen crew (Sous Chef)
• Maintain and enforce operational health and safety standards and food hygiene regulations
• Ensure that all food items are prepared according to standard receipe and control food portion and minimizing waste
• Ensure accurate use and maintenance for all the kitchen equipment
• Maintain adequate amount of food, storage containers, packaging supplies etc.
• Maintain proper ordering and receiving orders according to standard operating procedures
• Responsible for quality, taste and presentation of the food in accordance with the standards

Requirements:

• At least 1-5 years of working exeperience as a Chef specialized in preparing chinese cuisine (depending on position)
• An individual who has passion in food creation and leadership oriented
• Establish effective standards for all food production and presentation
• Preferably able to manage food stock, purchase, track expenses and manage a budget