Total 723 Manager sous chef job vacancies in Singapore

We are on the lookout for an experienced head chef who can lead our group of restaurants to greater heights!

• Plan and direct all kitchen activities among the company’s restaurants.
• Modify & create new / seasonal / special menus.
• Conduct training for staff to ensure all food items are performed as per company’s SOP
• Changing of Kitchen’s SOP to increase on efficiency or lowering the costing or to improve on the taste of the menu.
• Liase with marketing and management on marketing requirements that would require the kitchen inputs
• Working with the operations director and the management on increasing customers’ satisfaction.
• Rectify arising problems or complaints
• Perform administrative duties such as the checking of ingredients ordering / timesheet consolidation / updating of costing list.
• Comply with nutrition and sanitation regulations and safety standards
• Take a lead in the creation of new dining concepts or restaurants.
• Maintain a positive and professional approach with coworkers and customers

Requirements:

• At least 5 years of working experience in a related field will be an advantage.
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem-solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills
• Creative in food preparation, presentation and understands market trends.
• Computer literacy would be an advantage.

Staff Benefits

• 5-day work week
• Monthly Sales Incentive.
• Staff discount for dining in the restaurant
• Medical Benefits
• Staff Meals on duty
• Annual, Sick & Hospitalisation Leave
• Fun and exciting working environment

Full Time Job as Head Chef

5 Days a Week

Split Shift

Sunday Monday Closed

Incentive

Annual Leave

Meal Allowance

Job Responsibilities:

• Responsible for the creation, decoration, and presentation of foods
• Responsible for overall kitchen operations
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems
• Managing team schedule
• Lead, train and manage a team of kitchen crews
• Recruiting, hiring and training when needed

Job Requirements:

• Previous experience as a Head Chef is preferred
• Basic knowledge of food safety and hygiene practices
• Guest driven, outgoing and friendly
• Attention to detail is essential
• Strong leadership, self-motivated and good people skills
• Innovative and creative
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Job Types: Full-time

Salary: $Negotiable

Please drop resume to: [email protected]

Only Singaporean/PR (No Quota for foreigner)

Italian restaurant looking for an experience and dynamic chef specialized in italian cuisine , capable of leading a team and mantaining an harmonious working environment. Keeping food standards, being loyal and hard working is a priority.

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Job Description:

• Work with Executive Chef to implement strategic plans to improve operations
• Be responsible for daily kitchen operations and sales growth including but not limited to revenue and sales growth, expense, cost and margin control to minimize costs whilst maximizing operational returns.
• Responsible for purchase/ordering of food items, forecast supply needs and estimate costs.
• Ensure health and food safety regulations are complied with.
• Training and people development.
• Coordinate and work closely with Outlet Manager in planning marketing activities.
• Lead, coach and manage the kitchen team to achieve sales target.
• Constantly review and work on improving food quality standards by ensuring food is served to specifications at all times.
• Provide Executive Chef with regular, periodic reports on matters related to operations, sales and growth.
• Other ad-hoc duties as assigned

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 5 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

• To plan, direct, control, coordinate and participate in the activities of all personnel engaged in the preparation
• and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.
• To create new recipe ideas, menus and promotions through collaboration with the Culinary Development team to create a winning cuisine style and concept for the outlet.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, join operations briefings to discuss any day-to-day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and coordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• Responsible for maintaining a minimum inventory of food & to achieve budgeted food costs.

Job Requirements:

• Proven experience as a Head Chef or equivalent culinary role, demonstrating expertise in various cuisines and cooking techniques.
• Strong leadership skills, with the ability to motivate and guide a diverse kitchen team.
• In-depth knowledge of food safety, sanitation standards, and kitchen operations.
• Exceptional organizational and time management skills to manage multiple tasks effectively.
• Creativity and innovation in culinary approaches, menu planning, and problem-solving.
• Ability to handle high-pressure situations and meet deadlines in a fast-paced environment.
• Excellent communication and interpersonal skills to effectively interact with team members, management, and guests.

Job Description:

• Work with Executive Chef to implement strategic plans to improve operations
• Be responsible for daily kitchen operations and sales growth including but not limited to revenue and sales growth, expense, cost and margin control to minimize costs whilst maximizing operational returns.
• Responsible for purchase/ordering of food items, forecast supply needs and estimate costs.
• Ensure health and food safety regulations are complied with.
• Training and people development.
• Coordinate and work closely with Outlet Manager in planning marketing activities.
• Lead, coach and manage the kitchen team to achieve sales target.
• Constantly review and work on improving food quality standards by ensuring food is served to specifications at all times.
• Provide Executive Chef with regular, periodic reports on matters related to operations, sales and growth.

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 5 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities in a renowned wood-fire cuisine restaurant in Singapore. You will be our kitchen leadership, playing a pivotal role in shaping our culinary offerings, reporting directly to our General Managerthe first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Maintain the highest standards of food quality and consistency
• Plan orders of ingredients according to identified shortages
• Remedy any problems or defects
• Lead and inspire the kitchen team to maintain a positive and productive work environment.
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements

• Proven experience as Head Chef, minimum of 3 years
• Exceptional proven ability of kitchen management
• Experienced with grills and roasts with charcoal and wood fire techniques
• Creativity and ability to stay updated with culinary trends.
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Credentials in health and safety training
• Degree in Culinary science or related certificate

If you are a culinary passionate for wood-fire & charcoal cuisine and are ready to take on a leadership role, we invite you to apply. Please submit your resume, a cover letter detailing your relevant experience, and examples of your culinary creations.

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.

If you 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.

A head chef 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.

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.

At ATIPICO, we believe in the power of great food to create precious moments. Our cuisine stands as a constantly evolving, eclectic combination of traditional craftmanship with creativity, precise technique with warm touch, eye-catching beauty with indulgence. If you thrive in a dynamic kitchen environment where the motto “keep on pushing” is celebrated, this is the job for you.

We are looking for an enthusiastic and experienced Head Chef to lead our team in our first ever restaurant.

Responsibilities

Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day operations .

Controls and directs the food preparation process efficiently and professionally.

Ensure exceptional food quality and presentation consistently.

Collaborate with management to drive the culinary direction of the restaurant.

Manages raw material stocks and ensures minimal wastage.

Organise daily food preparations and mise en place to ensure smooth kitchen operations.

Follows and strictly implements all food and sanitary rules as well as safety guidelines.

Ensure all recipes are recorded accurately and up to date.

Requirements:

Proven experience as a Head Chef in an upscale dining establishment specialising in European cuisine.

Have a meticulous eye for detail.

Passion for staying abreast of culinary trends and a commitment to continuous learning.

Strong leadership and communication skills.

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts

As a 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.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

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.

A head chef 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.

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.

Responsibilities:

- Lead kitchen operations, including menu creation, inventory management, and staff supervision

- Ensure exceptional food quality and presentation

- Develop seasonal menus with a focus on local ingredients

- Maintain health and safety standards

- Manage food costs and kitchen budget

Requirements:

- Experience as a Head Chef or Senior Sous Chef

- Culinary arts degree or equivalent experience

- Strong leadership and creative culinary skills

- Knowledge of food safety regulations

We Offer:

- Competitive salary and benefits

- A creative and supportive environment

- Opportunities for career development

Looking for Head Chef who is able to handle thai cuisine comfortably. Experience and knowledge in the thai cuisine field is highly important. Candidate need to be able to lead a team, work together as a team and be a team leader. Costing and menu planning is also under the work scope of head chef

Working hours - 10

6 days work week

Meals and unform provided

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

*key responsibilities include, but are not limited to ( reporting directly to restaurant Executive Chef) .

*Oversees the production of desserts, pastries, sweets, breads, ice creams, toppings and fillings for the entire DHM group of restaurants and also for outside catering.

*He is the expert in creation, execution, presentation of pastries and desserts including monthly/festive menus development.

*Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions.

*Overseeing the entire DHM group of pastry kitchen members such as providing coaching and training.

*Decorating the pastries and desserts and making them attractive.

*Preparing pastries and desserts for monthly/festive seasons including client demonstration.

*Ensuring proper discipline in the entire pastry section under the DHM group including outside catering.

* Maintain a lean and orderly cooking station, expert on health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System.

*Ability to manage time effectively, expert communication skills and high stamina level.

REQUIREMENTS:

*Responsible and take ownership.

*Proven experience as Pastry Chef, baker or relevant role.

*Great attention to detail and creativity.

*Organizing and leadership skills.

* In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.

Send your resume to :[email protected] (only short-listed local/PR candidates will be notified, may contact 97333729 for a career chat)

PPP Coffee is looking for a head chef to lead the kitchen team as well as co-develop a food menu that is aligned with its coffee concepts. As a Head Chef, you will be responsible for developing the food menu across all F&B concepts by PPP Coffee, as well as directing all operations of the kitchen function, in alignment with the business direction.

Job Responsibilities:

• Responsible for the creation, decoration, and presentation of foods that pairs with coffee
• Responsible for overall kitchen operations
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems
• Ensure compliance with SFA regulations
• Stock management - ordering and storage of products, liaising with internal and external stakeholders
• Managing team schedule
• Lead, train and manage a team of kitchen crews
• To appraise staff performance and provide feedback to improve productivity.
• Recruiting, hiring and training when needed
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Previous experience as a Head Chef is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally in specialty coffee industry
• Guest driven, outgoing and friendly
• Attention to detail is essential
• Strong leadership, self-motivated and good people skills
• Innovative and creative

Bonjour! We are MERCI MARCEL, a relaxed French social destination bringing dining & shopping experience in unique design spaces. Today we have 6 outlets and we are looking for passionate & driven individuals to join in on Marcel's adventure! As we grow, so do our people.

Be a part of our diverse and extraordinary kitchen team, You bring skills and a customer-centric mentality, and we'll bring the tools and environment you require to ensure consistent and quality food is delivered to our guests’ from behind the scenes. If you’re up for a challenging yet rewarding experience, say hello to us now!

Outlets:

Merci Marcel – Club street, Orchard, Tiong Bahru & East Coast

French Fold – Telok Ayer & Orchard

What you get:

• 5 day work week | 44 hours work week, no split shift
• Location: East Coast Outlet- 171 E Coast Rd, Singapore 428877
• Salary range: S$4,000 - S$5,000
• Benefits: Health insurance, Dental Incentive ($200/year), Monthly Incentive Program (KPI up to $350), Daily Meal Allowance ($7), Staff discount and Referral Incentive Program (up to $400), Welcome & Birthday Vouchers, Classpass membership, Increment upon confirmation & Long Service Incentive
• A dynamic & innovative French Company with audacious ideas to bring new French concepts in Singapore.
• A company with values: meritocracy, innovation, responsibility & sincerity
• Opportunities to progress internally
• Training: Training & Development and Individualised Career Plan provided

What you will do:

· Responsible for managing the daily operations in the kitchen

· Develop and implement new culinary trends, direct & design plating techniques to ensure excellent customer service and welcoming environment

· Oversee inventory, ordering of food supplies & kitchen equipment to ensure effective use of all resources, budget control and minimise wastages

· Monitor and enforce hygiene work practices to ensure that employees follow standards and regulations

· Provide guidance and direction to subordinates, including setting performance standards and monitoring performance

· Actively responds to and handles guest complaints or feedback in a professional manner.

Skills & Experience:

· Diploma/Cert. in Culinary in recognised institutions or related field

· Min. 5 years working experience in the same capacity

· Knowledge of various cuisines with French culinary techniques and modern trends is a plus

· Excellent kitchen planning skills and good understanding of F&B marketing

· Self-driven, service-oriented, good leadership qualities and have a strong work ethics

· Strong communication and leadership skills

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

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

Possess food hygiene and safety certification

Immediate start work preferred

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

• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Approve all foods before they leave the kitchen
• Develop menu offerings
• Forecast supply needs and estimate costs
• Recruit kitchen staff
• Ensure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Manage the rest of the chefs in the chef’s chain of command
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
• Supervise kitchen personnel and their performance
• Take charge of kitchen staff payroll and initiate possible increase
• Report to the food service director
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff

1. Must have knowledge of Bengali food preparation and food menus

2. Must be familiar with Bengali language to interact with customers.

3. Responsible to handle entire kitchen operations.

4. Need to understand the customer requirements, as per order

5. Must be able to work on shift basis.

6. Capacity to work under pressure during the extremely busy period.

7. Must be Flexible with work timing and schedule and should not have any concern with working overtime.

8. Must be able to work on fast hands for the preparation of multiples food packets for catering purpose in shorter tie period.

9. Plan and arrange ingredients for next day preparation and orders

10. Responsible to set the weekly menu for the restaurant

11. Responsible to keep track of the available inventory and order in time beforehand

12. Responsible to handle below staff and enhance their skills.

13. Responsible for proper hygiene in and around the kitchen area

14. Responsible to handle the entire cooking operations and take care of order delivery time and quick & accurate response to the orders

Job Description & Requirements

* Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

* Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

* Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.

* Monitors food quality and quantity to ensure the most economical usage of ingredients.

* Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.

* Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.

* Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

* Plan monthly roster to ensure smooth operations and high productivity.

* Create new menu items and seasonal/ daily specials with the Executive Chef.

* Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.

* Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.

* Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction.

* AWS + Bonus + Performance Incentive

* 5.5 days, Rotational Shift Basis / No OT

* Suntec

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices