Total 27 Senior Executive sous chef job vacancies in D19 Serangoon Garden, Hougang, Sengkang, Punggol

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

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

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

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

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

· Identify staffing needs and help recruit and train personnel.

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

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

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

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

1. JOB DESCRIPTION

Job Title

head chef

Occupation

HEAD CHEF

Job Description & Requirements

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure 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.

➡️ 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 Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

Roles & Responsibilities

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Break fast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He i srequired to work on weekends and public holidays and take off on a weekday.

To speak the language: Tamil & Hindi

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

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

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

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

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

· Identify staffing needs and help recruit and train personnel.

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

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

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

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Responsibilities (Key Result Areas & Activities)

• Duties include verification of daily restaurant POS sales collections, proceeds from partners/mall vouchers and reconciliations.
• Posting of month end closing of sales into ERP System and gross turnover reporting
• Assist in issuing sales invoices and allocation of receipts from customers
• Update daily cash book and manage bank reconciliation for AR accounts
• Ensure compliance with internal controls, policies, and processes for sales collections
• Liaising with Operations on sales collections discrepancies
• Any other duties as assigned by the superior
• To assist the management on other ad-hoc duties as and when assigned
• Proficient in Microsoft Office applications and preferably Microsoft Dynamics Navision
• Any other appropriate duties and responsibilities as assigned

Required to - KNOW (Skills, Knowledge & Behaviours)

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma, Bachelor’s Degree, Post Graduate Diploma, Professional Degree in Finance/Accountancy/Banking/Business Studies/Administration/Management or equivalent
• At least 2 year(s) of working experience in the related field is required for this position
• Independent, analytical and have a positive working attitude
• Proficient in Microsoft Office applications and preferably Microsoft Dynamics Navision
• Good working knowledge in Excel required (Vlookup, Pivot table etc)

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Have good communication and initiative.
• Able to work independently and as part of a team.
• Willing to work on rotating shifts, weekends and public holidays.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

Roles & Responsibilities

· Ensure the quality of all the dishes adhere to company’s standard

· Liaise with other department for the maintenance of kitchen equipment

· Supervise kitchen operations and ensure smooth flow of food

· Increase profit and reduce expenditure and control cost

· Familiarise with the menu

· Create new dishes

· Conduct checks before operation starts

· Manage the department and conduct briefings

· Handle dismissal, termination and resignation

· Ensure the departments follow the 5S and HACCP requirements

· To perform any other duties assigned by superior

Requirements

· At least 6 years of relevant experience in Chinese cuisine

· Experience in managing staff

· Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking

· Execellent time management and able to multi-task

· Good leadership and organizational skills

• Support the Marketing Manager for all branding and marketing activities for assigned brands – including brands within the coffeeshop/food court as well.

• Execute online/offline promotions, campaigns and activities; to develop, design and account for all marketing collaterals.

• Liaise with landlords and external vendors, including media and influencers, for marketing through selected publicity channels and follow through on execution.

• Manage the deliverables required within the brand – from POS setup, E-commerce, Menu setup, etc.

• Track and follow up closely on market campaigns.

• Manage the social media accounts and community management channels, including feedbacks and enquiries for all assigned brands.

• Prepare monthly EDMs and execute engagement campaigns and promotions for assigned brands.

• Prepare and submit monthly reports on feedbacks and enquiries accordingly to the sources

• Support Marketing Manager in all other marketing matters including additional responsibilities as assigned.

• Support the Marketing Manager for all branding and marketing activities for assigned brands - – including brands within the coffeeshop/food court as well.

• Responsible for Brands’ positioning across all assets and collaterals

• Liaise with advertising agencies, landlords or partners to arrange promotional campaigns in all types of media for the brand or key individuals

• Manage the deliverables required within the brand – from POS setup, E-commerce, Menu setup, etc.

• Prepare press alerts/release to announce the launch of new projects within the Brand

• To communicate in a timely manner with partners on sponsorships and/or events.

• Track and report completion of key deliverables, assist in pre- and post-analysis of sales campaign

• Monitor the progress of marketing campaigns using various metrics, recommend ways to improve and submit reports on the campaigns’ performance

• Prepare and submit monthly reports on feedbacks and enquiries accordingly to the sources

• Media tracking and public relations reports

• Support Marketing Manager in calendar planning, brand initiatives, business presentations and all other marketing matters including additional responsibilities as assigned.

Before the start of each service period, a Senior Cook checks the stock of food supplies and prepares the workstation. Duties include preparing and cooking a variety of dishes; serving the dishes on time and in the right order; ensuring health, hygiene and safety standards are adhered to; and making sure utensils and work areas are clean and ready for the next shift. The Cook is also expected to supervise junior kitchen staff and manage their development.

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required. Mandarin and other European languages will be an advantage

Job Description

Main Responsibilities

-Report to Group Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Provide key leadership on setting new standards of culinary and operations excellence for the Chinese restaurant concept

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-Maintain high standards of quality control, hygiene, and health and safety

-e- Procurement for ordering supplies and update GRN

-Conduct orientation, training & coach new trainees

-Plan staff duty roster and cleaning duties

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Any other appropriate duties and responsibilities as assigned

Requirements

̶Minimum of eight (8) years of progressive culinary/kitchen management and supervisory experience

̶Highly skilled in cooking techniques and progressive in their approach to fine cuisine

̶Hands on chef experience in high volume, complex service operations is a must

̶Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

̶Thorough understanding of food equipment and safety standards

̶Passion for training and development

̶Basic PC-literacy

Job Description

Main Responsibilities

-Report to Group Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Provide key leadership on setting new standards of culinary and operations excellence for the Chinese restaurant concept

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-Maintain high standards of quality control, hygiene, and health and safety

-e- Procurement for ordering supplies and update GRN

-Conduct orientation, training & coach new trainees

-Plan staff duty roster and cleaning duties

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Any other appropriate duties and responsibilities as assigned

Requirements

̶Minimum of eight (8) years of progressive culinary/kitchen management and supervisory experience

̶Highly skilled in cooking techniques and progressive in their approach to fine cuisine

̶Hands on chef experience in high volume, complex service operations is a must

̶Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

̶Thorough understanding of food equipment and safety standards

̶Passion for training and development

̶Basic PC-literacy

Job Description

Main Responsibilities

-Report to Group Executive Chef

-Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff

-Spot problems and resolve them quickly and efficiently

-Provide key leadership on setting new standards of culinary and operations excellence for the Chinese restaurant concept

-Maximise the productivity of kitchen staff

-Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution

-Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales

-Conduct bi-monthly stock take

-Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures

-Handle disciplinary issues, conduct Annual review and confirmation of staff

-Conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety

-Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold

-Maintain high standards of quality control, hygiene, and health and safety

-e- Procurement for ordering supplies and update GRN

-Conduct orientation, training & coach new trainees

-Plan staff duty roster and cleaning duties

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Any other appropriate duties and responsibilities as assigned

Requirements

̶Minimum of eight (8) years of progressive culinary/kitchen management and supervisory experience

̶Highly skilled in cooking techniques and progressive in their approach to fine cuisine

̶Hands on chef experience in high volume, complex service operations is a must

̶Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

̶Thorough understanding of food equipment and safety standards

̶Passion for training and development

̶Basic PC-literacy

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

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

Executive Chef Responsibilities:

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

Executive Chef Requirements:

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

• Location: Pasir Panjang (Near Telok Blangah MRT)
• Working days: Monday to Friday (7 am - 3 pm or 8 am - 4 pm)
• Salary: Up to $3,300
• Attractive Benefits

Job Responsibilities:

• Prepare, cook, and serve diverse menu items as per specifications.
• Collaborate with Executive Chef and Sous Chef to innovate new dishes and menus.
• Assist in inventory management and procurement of supplies.
• Uphold safety and cleanliness protocols at all times.
• Ensure quality control and presentation of food items.
• Maintain adherence to food storage and handling standards in line with regulations.
• Perform additional tasks delegated by the supervising chef.
• Follow HSE protocols, emergency response plans, and hazard control procedures diligently.

Job Requirements:

• Must possess at least a Professional Certificate/NITEC
• A minimum of 1 year of relevant work experience
• Customer-service oriented personality, proactive, friendly and pleasant characteristics
• Team player and cheerful and self-motivated with a positive working attitude

Interested applicants are strongly encouraged to send in your resume or WhatsApp wa.me/6583482126 for more details ***

By submitting an application or your resume, you are deemed to have consented to Elitez Pte Ltd collecting, using and disclosing your personal data for the purposes stated in our privacy notice (www.elitez.asia/privacy-policy). You acknowledge that you have read, understood and agree with the terms in our privacy notice.

ELITEZ PTE LTD | EA 16C8004

TSAI PEI HUA PENNY | R1988862

Job Responsibilities:

● Collaborate with the programs team to create unique and memorable dining experiences, including

special events, theme nights, and promotional activities that engage customers and drive repeat

business

● Interact with customers regularly to gather feedback, understand their preferences, and tailor menu

offerings to enhance their dining experience. Use customer insights to create personalized and

exceptional experiences

● Oversee food preparation and presentation, ensuring that dishes consistently meet high-quality

standards and exceed customer expectations

● Stay updated on culinary trends, incorporating changes in recipes and work methods to develop

innovative and appealing menus

● Assume full responsibility for kitchen operations in the absence of the Head Chef or Executive Chef,

providing leadership and direction to kitchen staff

● Mentor and guide the culinary team, encouraging creativity, teamwork, and adherence to safety and

hygiene standards

● Develop and manage budgets, collaborating with kitchen management to ensure cost-effective

procurement, inventory management, and financial planning

● Monitor and control food costs, implement strategies to minimize waste, and update financial tracking

systems for accurate reporting

● Prepare and present financial reports to the management team, offering insights and

recommendations for cost control, revenue enhancement, and operational efficiency

● Ensure strict compliance with company, government, and client regulatory controls related to food

preparation, storage, and safety

● Foster a culture of continuous learning and development within the kitchen team, promoting skill

enhancement and career growth

● Perform any other related duties as assigned by superiors, demonstrating flexibility and adaptability to

meet evolving kitchen and customer needs

WORK EXPERIENCE

● Extensive experience as a Sous Chef or in a comparable role

● Proven financial acumen with experience in budget management, cost control, and financial reporting

● Exceptional customer service skills and the ability to engage with customers to gather feedback and

enhance the dining experience

● Knowledge of industry best practices, culinary trends, and food safety regulations

● Excellent leadership and communication skills

● Ability to work well under pressure and adapt to changing circumstances

● Innovative, creative, and dedicated to culinary excellence

COMPETENCIES

● Possess critical thinking and problem solving skills

● Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft

excel and powerpoint; or Google Sheets and Slides)

● Presentation skills (all levels including senior management)

● Good command of written and spoken language skills in English

The great things you will be expected to do:

● Prepare, cook and serve a variety of items in accordance with specific menus

● Assist Executive Chef and Sous Chef to develop new dishes and menus.

● Assist with inventory and managing of supplies

● Maintain safety and cleanliness standard

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and

sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

WORK EXPERIENCE

● At least 1-2 years of relevant work experience in the related field

ATTRIBUTE

● Customer-service oriented personality

● Proactive, friendly and pleasant characteristics

● Able to communicate skills and team player

● Cheerful and self-motivated with positive working attitude

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Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

欢迎大家加入我们的大家庭，同我们一起成长!

• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meet the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluate products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinate the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Establishes controls to minimize food and supply waste and theft. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• Implement training and professional developments for the team members. To improve the knowledge of team members in all aspects of the high-functioning kitchens – quality control, safety, sanitation, and cost control.
• Work closely with the management team, attend food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
• Periodically interacts with guests at restaurants and other dining areas.
• Performs other duties as assigned by the Management.

Responsibilities (Key Result Areas & Activities)

· Assist and execute the central procurement activities of the Group

· Review and implement SOP for central procurement

· Assist in purchasing administrative processes to support outlets ordering needs

· Support ERP system – Products List / Master Product List/ Financial reports

· Assist in projects relating to new restaurant, new branding, new stalls

· Manage supplier scorecard and sourcing suitable products

· Any adhoc duties relevant to purchasing function or operational needs

Required to - KNOW (Skills, Knowledge & Behaviours)

· Degree/ Diploma in any field oR obtained Professional Certificate relating to job role

· Minimum 3 years work experience

· Experiences in F&B procurement for large-scale centralized purchasing function including contract administration and contract law is an advantage

· Proficient in MS Office especially MS Word, MS Excel and ERP system

· Detail-oriented, mature and open mind to challenges

· Good negotiation, communication skills

· Reliable and able to work in fast pace environment

Roles & Responsibilities

Roles & Responsibilities

F&B Food Manufacturing Company looking for an Executive Chef
Must have at least 3 years of culinary chef experience in the food business.
Must be able to cook good Bangladeshi/Indian/Punjabi cuisine.
Must be able to monitor the kitchen's daily full operations (1. Ordering raw materials, 2. maintaining and controlling food costs,
3. job scheduling of all kitchen staff & helpers, 4. ensure timely delivery of all cooked food, 5. ensure good food hygiene &
cleanliness of kitchen, 6. ensure top-notch quality of food, 7. Able to plan weekly menu for the kitchen.)

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required. Mandarin and other European languages will be an advantage

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Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

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