Total 9 Director/C-Level sous chef job vacancies in Islandwide

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

• Roles & Responsibilitie:
• Apply culinary techniques to prepare food according to the establishment’s standard recipes and operating procedures, where applicable
• Assemble ingredients and/or kitchen equipment prior to preparation of menu dishes, according to the establishment and/or Senior Chef’s requirements, where applicable
• Know to cook authentic style Rawon and Bakso
• know to prepare ayam penyet sambal and javanese style salad (Urap)
• Ensure appropriate portioning and serving size for waste control
• Supervise work output of Kitchen Assistants, where applicable
• Maintain cleanliness of kitchen stations and upkeep of cooking equipment
• Follow the Senior Chef’s instructions for the preparation of menu items and meeting of other operational needs
• Support compliance with food safety and sanitation requirements, in areas such as product rotation, temperature maintenance, storage procedures, and food handling techniques (where applicable)
• Coordinate and manage food preparation at a kitchen station
• Plate menu dishes prior to service
• Support the Sous Chef and Head Chef in the development of new menu dishes
• Monitor and guide Kitchen Staff in appropriate portioning and serving size for waste control
• May oversee one or more Kitchen Assistants, Cooks, and/or other Kitchen Staff, where applicable
• Maintain cleanliness of kitchen stations and upkeep of cooking equipment

Requirements

• Full-Time, Non-Executive
• 4-5 Year Experience as padang cook
• Culinary Skills/Art
• Able to work without supervision

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.

3. Able to prepare and cook Bangladeshi Cuisine.

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

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

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

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

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

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

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

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

12. Record temperature gauge for chillers and freezers daily.

13. 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.

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

15. Always ensure use of Personal Protective Equipment.

16. Ensure kitchen KPIs are met.

17. Reports to Operations Manager.

18. Able to work independently

Skills Required/ Soft Skills:

· Possess strong culinary skills in dishing out Bangladeshi food products.

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

· Able to work long hours as operations commence from 6am to 10pm and different shifts.

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

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

Educational Qualification:

Diploma Qualification, preferably in F&B or more than 8 years’ experience.

Years of Experience:

At least 3 years running Bangladeshi Food Business

Key Selection Criteria:

. Strong Culinary Skills in preparing Bangladeshi Cuisine

. Ability to work on different shifts and manage staff

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

Working Condition:

. Long hours due to long operational hours

. Physically able to stand long hours

. Hot Kitchen environment

Specific Training Requirements:

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

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Job Description

• 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

• Develop new dishes to ensure the variation and the quality of food

• Conduct pre-operational and regular checks of the kitchen

• Control labour through effective manpower scheduling and monitor leave of staff

• Ensure the kitchen equipment is functioning and arrange for repair when necessary

• Ensure that all activities conform to HACCP & 5S requirements

(Proficient in English & Chinese language is preferred)

Job 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

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

CHIEF COOK Job Responsibilities:

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
• Assists with receipt of deliveries.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.
• Ensures smooth operation of cafeteria services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Assists with orienting new employees to their work area.
• Listens to customer complaints and suggestions and resolves complaints.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

1. Responsible for managing the end to end kitchen operations
2. Overseeing the food preparation and presentation process in line with the laid out guidelines and highest standards
3. Creating new menus or updating existing dishes with the sous chef and chef de partie ensuring the variety and quality of the servings
4. Keeping a close eye on presentation and polishing the dishes before they reach the customer.
5. Budgeting, planning, food purchasing, and inventory management
6. Maintaining the highest standard of hygiene in the kitchen area
7. Overseeing Recruitment, training, and mentoring process for junior chefs and commis
8. Arranging repairs and replacement of broken equipment and appliances
9. Promote a climate of positive work culture and motivate the workers as and when required.

Requirements

1. Prior experience in working as a Head Chef with a reputed restaurant, cruise, or similar organization
2. Exceptional kitchen management skills
3. Ability in delegating and monitoring responsibilities
4. Outstanding communication and leadership skills
5. Up to date with the culinary trends and professional kitchen operations
6. Familiar with computer programs like MS Office, restaurant management software, and POS
7. Trained in health and safety standards
8. Professional degree in hotel management, culinary science, or similar certification