Total 17 Director/C-Level cook job vacancies in D21 Upper Bukit Timah, Clementi Park, Ulu Pandan

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

We are korean restaurant,looking for experience korean food chief cook, with traditional recipes setting up menus and preparing high-quality dishes.

Applicant should be able to delegate tasks to kitchen staffs to ensure meals are prepared in a timely manner. Also you should be familiar with sanitation regulations in accordance to Singapore Government standard.

"Chef Roll" is another name for a knife roll, the one thing that chefs take with them from job to job. Successful applicant will be short listed for interviews.

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

The Chief Cook is responsible for overseeing the kitchen's daily operations, ensuring the preparation of high-quality, authentic Indian vegetarian dishes. They lead the kitchen team by supervising food preparation, cooking, and plating, ensuring consistency in taste, presentation, and adherence to health and safety standards. The Chief Cook manages inventory, orders fresh ingredients, and controls food costs by minimizing waste. They collaborate with the restaurant manager to design menus, introduce seasonal or regional specialties, and accommodate dietary preferences. Additionally, the Chief Cook trains kitchen staff, enforces proper cooking techniques, and maintains a clean, organized kitchen. Strong culinary expertise in Indian vegetarian cuisine, leadership skills, and attention to detail are key to success in this role.

Chef Job Responsibilities:

• Lead, mentor, and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costs and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Interview, vet, and select kitchen staff.
• Schedule staff and assist in human resources processes as needed.

Requirement:

• They possess excellent communication and interpersonal skills, public relations skills, marketing and advertising skills, negotiation skills, leadership skills.
• Must be friendly, independent, aggressive, and has the ability to work as part of a team.
• Ability to work on Sundays and Public Holidays.

JOB DESCRIPTION

• Prepare culinary dishes and meals as per orders requested by servers
• To be accurate and consistent in the preparation of dishes
• Monitor and support other cooking staff in preparing culinary dishes and meals
• Develop new menu items while improvising existing ones
• Adhere to quality in preparing recipe and meals
• Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes
• To maintain high standard of hygiene at all times
• Teach and train other staffs
• Manage and maintain kitchen expenses, food cost, inventory and staffing within budgetary limits
• Comply with nutrition and sanitation regulations and safety standards

REQUIREMENTS:

• Diploma/Degree
• Excellent cooking skills
• Facilitate effective communication and engagement at workplace
• Demonstrate sous vide method
• Facilitate effective work teams
• Maintain workplace safety and health policies and procedures
• Manage productivity improvement and supervise quality procedures
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Possess a strong sense of initiative and positive work attitude

Experience in preparing Prata Dough Flipping & cooking.

Able to work Public Holidays.

Follow all guidelines for food hygiene and health and safety as per NEA guidelines.

monitoring stock take and stock rotation.

Take full responsibility for the cleaning of the kitchen and workspaces

Able to work under pressure

All food preparation procedures strictly adhere to Company’s standards and National food safety regulations

Assist in planning and creating menus, recipes and daily specials

Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.

Ensure workstation, including food presentation, quality, food hygiene, kitchen cleanliness and safety at all times

Other duties as and when assigned

Guide and assist trainees

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter.

3. Able to prepare and cook South Indian dishes, North Indian dishes and Mamak Marination, such as Chicken/Fish/Mutton Curry, Kerala Fish Curry, Dhalcha, Briyani, Fish/Beef/Mutton/Chicken Masala, Raitha, Prata, Kotthu Prata, Murtabak, Roti John, Thosai, Kurma Masala, Mutton Soup Pastes/Essence, Tulang Merah Paste, Bubur mix, Samosa Batter, Vadai Batter, Bhajji Batter, Rojak Batter, Pongal, Thalapakattu/ Dum/ Keema/ Kozhikode Briyani.

4. Able to prepare North Indian Foods such as Tandoori Chicken, Tikka Masala, Rogan Josh, Channa/ Panneer/ Butter Chicken Masala, Palak Panneer, Vegetable/Mutton/Chicken i & etc.

5. Able to prepare Indian Sweets such as Kesary, Halwa, Rasagulla, Gulab Jamun, Vatlapam, Badam Milk, Kunafe, Baklava, Palkova, Badam Gheer, Rasmalai, Murukku, and other items for festive snack series.

6. Able to prepare meats, cutting, slicing and de-veining meats.

7. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

8. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, freezing techniques.

9. Physically fit to carry heavy loading up to 40kg.

10. Able to meet production requirements and make ingredients requests based on production output.

11. Manage cooks in kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as all-rounder.

12. Ensure cleanliness of cooking area, processing area, finished goods area abiding by regulatory requirements.

13. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning and sanitization of premises.

14. Record temperature gauge for chillers and freezers daily.

15. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

16. Able to read and dish out foods based on platform orders, bulk and regular orders.

17. Always ensure use of Personal Protective Equipment.

18. Ensure kitchen KPIs are met.

19. Reports to Director.

Skills Required:

1. Possess strong culinary skills in dishing out Indian food products in large quantities (100-500kg).

2. Able to operate large capacity cooking equipment, woks and stove.

3. Able to work long hours as operations commence from 4am to 4pm and different shifts.

4. Multiskilled to handle multiple products at one time and handle staff movements and stations.

5. Able to lift heavy bags (up to 40kg)

Education Qualification / Experience:

No education required, preferably experienced in culinary arts for at least 10 years’ experience.

Key Selection Criteria:

1. Strong Culinary Skills in preparing Indian Mamak Foods (South/North Indian Foods)

2. Ability to work on different shifts and manage staff

3. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

1. Manufacturing Kitchen / Mamak Stall some times to assess use of products

2. Long hours due to long operational hours

3. Physically able to stand long hours

4. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training

Salary Range:

$3,800 - $6,000

Remunerations:

Annual: 7 Days Annual Leave (for first year), 14 days Medical Leave, 60 Days Hospitalisation Leave

Recruitment Contact:

Pls send resume to HR Lead at 9859-4009 (WhatsApp only) or email [email protected].

Job Description & Requirements

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

Prepare innovative recipes to delight and whet the appetite of customers, visitors and guests.

Prepare culinary dishes and meals as per orders requested by servers.

Develop new menu items while improvising the existing ones.

Follow recipe and menu specifications.

Maintain the cooking premises clean, neat and tidy.

Monitor and support other cooking staff in preparing culinary dishes and meals.

Adhere to quality in preparing recipes and meals.

Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes.

Teach and train the other cooking staff.

Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

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:

• 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.

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

Job Description & Requirements:

• Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Wash & Cut vegetables, meats, seafood and poultry.
• Marination’s, mise-en-place and set up all stock stations
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
• Monitor the performance of assistant chefs.
• Cook staff meals