Total 67 job vacancies by Welstand International Pte. Ltd.

JOB DESCRIPTION:

• Develop and maintain a competitive Culinary strategy with exceptional ability to operationalise the plans in an effective, efficient and timely manner for profitability.
• Keep abreast of latest culinary trends, innovations and is responsible for menu-related decisions including, but not limited to, menu items, pricing, flavour and cuisine profile and its presentation.
• Find improvements and efficiencies on existing menu items and current products. Strategizes the time and effort necessary to implement new menu items and provide regular feedback to the leadership to generate revenue and profit.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Collaborate to ensure that all cross-functional objectives and deadlines (eg festive promotions) which is related to culinary is well coordinated and successfully rolled out.
• Responsible for the culinary activities of all kitchens and ensuring that food safety & hygiene and culinary standards are upheld at all times.
• Maintains an up-to-date kitchen standard operating procedure including menu documentation to ensure highest standards of operations and food standard in all kitchens.
• Ensure supplier audits and tracking are completed in a timely manner. Drive the implementation of corrective and/or improvement action plans.
• Accountable for maintaining ordering and controlling food stocks within budget.
• Implement and maintain food monitoring procedures to facilitate budgetary control and as well as for manpower cost against agreed budgets.
• To ensure that all menus are constantly updated of restaurant and outside catering, paying special attention to seasonal availability.

JOB REQUIREMENTS:

• Degree in related field or have the relevant experience in related industry
• Minimum 15 years of hands on cooking experience in an Indian (North & South) Kitchen in relevant industry including handling in high volume service operations
• Must be able to work on weekends and public holidays if necessary. Must be able to do overtime whenever required.
• Able to knead Prata, Naan, Chappathi dough etv and Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor, etc)
• Able to cook variety of seafood dishes and create new seafood menu
• Goreng item such as Mee goreng, kway teow goreng, Nasi Goreng, Nasi Goreng Seafood Special, Nasi Goreng Kampung, Nasi Goreng Black Pepper (Ayam/Daging), Nasi Goreng Paprik (Ayam/Daging) and varieties of seafood items
• Able to prepare meats, cutting slicing and de-veining meats
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
• 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

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Degree in the related or any dicipline
• Atleat 15 years of hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• 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
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures

JOB DESCRIPTIONS:

• Develop and execute trade marketing plans for the frozen food products,including promotional activities,pricing strategies and product positioning
• Manage import, export activities to meet high customer service level and response standards
• Manage the sourcing and distributionof frozen food products,including negotiating prices,packaging and delivery methods
• Direct the work flow of meat cutters and meat/seafood clerks while ensuring product produced meets company standards
• Follow and comply with all organic standards procedures as they relate to cutting, preparing, displaying and storing meat products
• Implement promotional events and marketing blitzes to promote special deals from vendors and meet sales goals on featured items
• Monitoring food safety requirements for meat storage and handling
• Ensure compliance with applicable laws and regulations, including food safety and quality standards
• Develop and nurture strong relationships with key customers and suppliers
• Receive, examine, and record products for correctness of consignment, temperature, and quality
• Study market research and trends to determine consumer demand, potential sales volumes and effect of competitors' operations on sales
• Oversee the budget for trade marketing activities, ensuring that resources are used efficiently and effectively
• Performs other job-related duties as assigned

JOB REQUIREMENTS:

• Minimum Bachelor Degree in Business or related discipline
• Minimum 5 years of experience in B2B sales, wholesale brand consumer
• Experiences in wholesale/retail packaging (frozen meat manufacturing) experience preferred
• Willing to do rotating shift work. Must work on weekends/PH. (Strictly off on week days)
• Able to work longer hours with prolonged period of standing.
• Must have knowledge to control storage room temperatures for frozen products
• Familiar with food handling and handling process
• Able to withstand pungent smell of meat/livestock working environment
• Able to work under pressure to meet tight deadlines when required
• 2A/2B/ Class 3 compulsory. Preferably posses own transport. (Required to travel from time to time)
• Understanding of shipping operations (import and export)
• Able to multi-task, meet timeline and work under pressure
• Possess good communication & time management skills

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

JOB DESCRIPTION:

• To assist in site measurements on work done.
• To lead a team of workers and ensure that work is done in accordance to drawings, schedule and within budget.
• To co-ordinate work with sub-contractors
• In charge of receipt and transfer of construction materials, plants and machinery.
• Identify and assess any foreseeable risk arising from the workplace or work processes, minimize environmental impact associated with the construction activities.
• Ensure safe work procedures and environmental control measures are implemented at the work site.
• Implement necessary control measures to mitigate the unsafe work and to prevent recurrence.
• Supervise the construction activities and progress, monitor work schedule according to the work programme
• Liaise and coordinate with client, consultant and other work personnel at worksite
• Manage and control workers and monitor their work closely
• Ensure all workers at site comply with quality, environment, health & safety requirements
• Any ad-hoc duties assigned by the Engineer/Manager
• To plan and coordinate for daily site usage on machinery and construction material.

JOB REQUIREMENTS:

• Minimum Diploma in Civil Engineering or equivalent
• Additional certificates or licenses will be considered as further advantage
• Minimum 3 years of relevant experience
• Class 2A/2B/3 driving licence Compulsory
• Able to work longer hours. Must work on weekends/PH. Strictly off on week days
• Have the ability to work under pressure
• Must have knowledge in AutoCAD, 3D drawings and revit software
• Able to read and understand construction drawings from all trades (e.g. archi, c&s, M&e, ect)
• Must have strong problem solving skills
• Ability to apply logical and critical thinking skills to projects
• Great leadership and organization skill
• Willing to learn and challenging new things and multi-tasking
• Can work independently with minimal supervision.
• Candidate with a Building Construction Safety Supervisors (BCSS)/ Supervise Construction Work in Workplace Safety and Health Certificate would be an advantage.

JOB DESCRIPTIONS:

• Assist section in charge with the review of procedures and policies, and implement pilot schemes to improve workflows.
• Supervise performance, conduct appraisals, write reports and make recommendations for confirmation, promotion and training needs of subordinates.
• Set written assessments for new or junior staff and attachment students.
• Responsible in ensuring appropriate procedures (requisition, logistic, scheduling and charging) in place for request of compounded products
• Assisting in the maintenance of pharmacy equipment and facilities, including cleaning and organizing work areas.
• Collaborating with pharmacy team members to ensure smooth workflow and efficient operations.
• Adhering to regulatory requirements, including pharmacy laws and regulations governing the handling and dispensing of controlled substances.
• Participating in training programs and continuing education to stay updated on best practices and regulatory changes.
• Performing quality control checks on medications, including visual inspection and verification of labeling and packaging accuracy.
• Reporting any discrepancies or issues with medication quality or integrity to the pharmacist for further evaluation.

JOB REQUIREMENTS:

• Minimum Bachelor's in related field.
• Atleast 5 years of experience in Pharmaceutical Industry.
• Strong understanding of Good Manufacturing Practices (GMP) and other regulatory requirements applicable to pharmaceutical manufacturing.
• Experience in quality assurance, quality control, and process optimization within a pharmaceutical manufacturing environment
• Proficiency in performing pharmaceutical calculations, such as dosage calculations and medication conversions.
• Excellent organizational skills and attention to detail to accurately manage and dispense medications.
• Effective communication skills to interact with patients, pharmacists, and other healthcare professionals.
• Ability to work efficiently in a fast-paced environment and multitask while maintaining accuracy and quality.
• Strong customer service skills to assist patients with prescription inquiries and medication counseling.
• Willingness to participate in continuing education and professional development to stay current with industry trends and best practices.
• Willingness to take direction from pharmacists and follow established protocols and procedures in pharmacy operations.

JOB DESCRIPTIONS:

• Providing technical support to manufacturing operations to optimize processes and troubleshoot issues.
• Collaborating with production teams to ensure efficient and compliant manufacturing practices.
• Participating in the research and development of new pharmaceutical products.
• Implementing and overseeing quality control processes in manufacturing facilities.
• Performing quality assessments of raw materials, in-process samples, and finished products.
• Conducting research to improve drug delivery systems, enhance drug stability, or develop novel formulations.
• Exploring innovative technologies and methodologies to advance pharmaceutical development and manufacturing processes.
• Collaborating with cross-functional teams on research projects and innovation initiatives.
• Reporting adverse events to regulatory authorities and overseeing pharmacovigilance activities.
• Conducting pre-formulation studies to assess drug stability, solubility, and compatibility with excipients.
• Ensure compliance with environmental, health, and safety regulations applicable to pharmaceutical manufacturing facilities.
• Lead or participate in cross-functional project teams responsible for initiatives such as new product launches, process improvements, and regulatory submissions.

JOB REQUIREMENTS:

• Master's degree in related field.
• Minimum of atleast 5 years of experience in Pharmaceutical Industry.
• Strong understanding of Good Manufacturing Practices (GMP) and other regulatory requirements applicable to pharmaceutical manufacturing.
• Experience in quality assurance, quality control, and process optimization within a pharmaceutical manufacturing environment.
• Knowledge of pharmaceutical formulation development, process scale-up, and validation.
• Knowledge with document control procedures and data integrity requirements.
• Excellent documentation and record-keeping skills with a keen attention to detail.
• Strong analytical and problem-solving skills, with the ability to identify and mitigate risks to product quality and regulatory compliance.
• Effective communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.
• Demonstrated ability to manage multiple projects and priorities simultaneously.
• Commitment to continuous learning and professional development in the field of pharmaceutical manufacturing.
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Must be able to work long hours, flexibility to work weekends and Public Holidays if required

JOB DESCRIPTIONS:

• To cook and prepare different varieties of North, South Indian Dishes and Bangladeshi dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Ensure highest levels of guest satisfaction, quality, operating and food costings on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum 4-5 years of hands on cooking experience in a Bangladeshi and Indian (North & South) Kitchen
• Preferably with experience in Indian Restaurant/Catering industry and handling in high volume service operations
• Must be able to cook for atleast 3000 to 3500 pax on a daily basis
• Highly skilled in cooking techniques and comprehensive knowledge and understanding of both Indian cuisines and Bangladeshi food culture and techniques
• Must be able to work on weekends and public holidays if necessary (off days on a off peak periods)
• Must be able to do overtime whenever required.
• To be able to cook and prepare different types of South Indian dishes such as Briyanis, dosai, idly, poori, upma, chutneys, pratas, South Indian Meals, etc
• To be able to cook and prepare different types of North Indian dishes such as Tandoori items, Naans items, Chappati, khichadi, North Indian Meals etc including Bangladesh dishes
• Hands-on experience with various types kitchen equipment (e.g. Hot Plate and Thandoor, etc)
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladeshi dishes in a traditional way
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• 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

JOB DESCRIPTIONS:

• 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 and prepare different varieties of North, South Indian Dishes and Bangladeshi dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 4 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

JOB DESCRIPTIONS:

• Develop and implement marketing strategies, identify and evaluate business opportunities and foster strong customer relationships
• Researching and developing marketing opportunities and plans, understanding consumer requirements, identifying market trends, and suggesting system improvements to achieve the company's marketing goals
• Study market research and trends to determine consumer demand, potential sales volumes and effect of competitors' operations on sales
• Gathering, investigating, and summarizing market data and trends to draft reports
• Implementing new sales plans and advertising, identifying opportunities and strategies to increase sales
• Help establish Company’s import and export wholesale trade business of products
• Evaluate Company’s current inventory and make suggestions for continuous improvement based on market research and understanding of the purchasing habits consumers
• Establish new sourcing networks and strengthen existing supplier relationships for household and grocery goods desirable to our customers
• Anticipate and resolve potential problems / issues work with seasonal marketing budget
• Maintain comprehensive knowledge of and ensure compliance with relevant regulatory rules and standards
• Maintaining relationships with important clients by making regular visits, understanding their needs, and anticipating new marketing opportunities
• Performs other job-related duties as assigned by Company

JOB REQUIREMENTS:

• Minimum Bachelor Degree in Business or related discipline
• Minimum 4 years of experience in B2B/B2C sales, wholesale brand consumer products with a preference for the industry
• Preferably with experience in wholesale/retail packaging and good knowledge in Wholesale trade products distributions through various channels
• 2A/2B/Class 3 compulsory. Preferably posses own transport. (Required to travel from time to time)
• Willing to do rotating shift work and flexibility to work late evenings
• Able to work longer hours with prolonged period of standing
• Must be willing to work on weekends/PH. (Strictly off on week days)
• Field work required. Need to do delivery if driver is off / medical leave or urgency of goods when required
• Must have knowledge to control storage room temperatures for frozen products, vegetables etc
• Able to withstand considerable exterior noise and extreme temperature fluctuations in warehouse
• Strong market analysis and strategy planning skills
• Proactive person who has positive attitude and responsible for sales targets
• Ability to work under pressure, in a fast-paced environment and meet deadlines

Job Responsibilities:

• Regular visits to company’s cleaning sites to monitor standards of cleanliness, to establish and implement work quality and meet the evolving needs of clients
• Plan and deliver schedules for more specific needs such as periodic cleaning timetable, utilising available manpower and equipment
• Supervise/manage waste management requirements across all sites
• Supervise everyday working of department operating process and increasee fficiency of workers for various growth-oriented programs.
• Supervise the on-site cleaners to ensure high cleaning standards are being maintained across all sites and all staff is appropriate PPE
• Analyze and identify all performance related issues and ensure appropriate steps to prevent loss.
• Prepare and maintain employee attendance records and provide feedbacks to employees on same.
• Actively promote Health and Safety, and report any breach directly to the Manager.
• Implement and recommend operation plans to improve work processes and service quality for the organisation
• Report faulty equipment to the Manager within 12 hours of breakdown.
• Coordinate, direct and monitor the cleaning and housekeeping operations in the company’s portfolio
• Effective management of operations executives and site supervisors to ensure delivery of operations covering all required areas.
• Regular visits to company’s cleaning sites to monitor standards of cleanliness, to establish and implement work quality and meet the evolving needs of clients
• Plan and deliver schedules for more specific needs such as periodic cleaning timetable, utilising available manpower and equipment

Job Requirements:

• Minimum 4 years working experience
• Class 2/2A/3 driving license required. Vehicle cannot drive back home
• Able to work longer hours. Must work on weekends/PH. Strictly off on week days
• Field work required. Need to do cleaning works if lack of staff or someone is off / medical leave when required
• Required to assist in periodic cleaning works such as pressure jetting and scrubbing.
• Good industry knowledge on commercial cleaning and disinfection
• Physically fit – the role requires walking, lifting, bending and other physical abilities
• Able to handle heavy equipment and machines
• Knowledge of cleaning chemicals and supplies
• Have the ability to work under pressure
• Demonstrate the aptitude or competence for assigned responsibilities
• Good communication & organizational skills
• To ensure that all staff abide by the company’s or jobsite safety and health rules and regulationsPossess ood work attitude and ensure all tasks are performed efficiently in meeting Company’s objective.
• To ensure that all staff abide by the company’s or jobsite safety and health rules and regulations

Job Responsibilities:

• Regular visits to company’s cleaning sites to monitor standards of cleanliness, to establish and implement work quality and meet the evolving needs of clients
• Plan and deliver schedules for more specific needs such as periodic cleaning timetable, utilising available manpower and equipment
• Supervise/manage waste management requirements across all sites
• Supervise everyday working of department operating process and increasee fficiency of workers for various growth-oriented programs.
• Supervise the on-site cleaners to ensure high cleaning standards are being maintained across all sites and all staff is appropriate PPE
• Analyze and identify all performance related issues and ensure appropriate steps to prevent loss.
• Prepare and maintain employee attendance records and provide feedbacks to employees on same.
• Actively promote Health and Safety, and report any breach directly to the Manager.
• Implement and recommend operation plans to improve work processes and service quality for the organisation
• Report faulty equipment to the Manager within 12 hours of breakdown.
• Coordinate, direct and monitor the cleaning and housekeeping operations in the company’s portfolio
• Effective management of operations executives and site supervisors to ensure delivery of operations covering all required areas.
• Regular visits to company’s cleaning sites to monitor standards of cleanliness, to establish and implement work quality and meet the evolving needs of clients
• Plan and deliver schedules for more specific needs such as periodic cleaning timetable, utilising available manpower and equipment

Job Requirements:

• Minimum 4 years working experience
• Class 2/2A/3 driving license required. Vehicle cannot drive back home
• Able to work longer hours. Must work on weekends/PH. Strictly off on week days
• Field work required. Need to do cleaning works if lack of staff or someone is off / medical leave when required
• Required to assist in periodic cleaning works such as pressure jetting and scrubbing.
• Good industry knowledge on commercial cleaning and disinfection
• Physically fit – the role requires walking, lifting, bending and other physical abilities
• Able to handle heavy equipment and machines
• Knowledge of cleaning chemicals and supplies
• Have the ability to work under pressure
• Demonstrate the aptitude or competence for assigned responsibilities
• Good communication & organizational skills
• To ensure that all staff abide by the company’s or jobsite safety and health rules and regulationsPossess ood work attitude and ensure all tasks are performed efficiently in meeting Company’s objective.
• To ensure that all staff abide by the company’s or jobsite safety and health rules and regulations

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 3000-3500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Tandoor)
• 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

JOB DESCRIPTIONS:

• 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 and prepare different varieties of North, South Indian Dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 4 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Degree in the related or any dicipline
• Atleat 6 years of hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• 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
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures