Total 168 chef job vacancies in Johor Bahru, Johor

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Responsibilities:

• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Attends to the detail and presentation of each order.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• 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.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• implements suggestions within parameter of position and refers more complex concerns to supervisor.

Requirements

• Good interpersonal relationship with positive attitude
• Able to work in a fast paced kitchen
• Ability to work in a team.
• Able to manage stress well.
• Energetic, co-operative, initiative and well personal hygiene.

Job Description & Requirements

• To assist in the preparation of mis-en-place and production of food during operations time.
• To cook standard and/or a-la-carte dishes in accordance with the menu.
• To assist the Sous Chef with special dishes.
• To assist other Cooks in the kitchen as and when there is a shortage of men to do the job.
• To keep kitchen equipment and tools in good order and report any defects/malfunction.
• Any other suitable tasks as and when assigned by Sous Chef.

Requirements

• Good team player
• Positive attitude

JOB HIGHLIGHTS:

-Outstanding Career Growth

-Competitive Salary package & Staff benefit

-Multi Culture working environment

JOB DESCRIPTION:

-Assist Chef with creation and preparation.

-Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.

-Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.

-Ensure all equipment are cleaned and kept properly.

-Track the inventory of the kitchen and food supplies.

-Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.

-Other ad-hoc duties as requested.

JOB REQUIREMENTS:

-Candidate must possess at least 1 to 2 years relevant experience in Western / European cuisines;

-Must have completed Basic Food Hygiene course;

-Possess a strong sense of initiative;

-Manage and maintain sanitation and hygiene standards;

-Willing to learn and adapt to various line positions with locations;

-Willing to work on weekends and public holidays.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 24 May 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Officeat Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Job Highlights

• Attractive Remuneration Package
• Firm Commitment to Career Development
• Multi Cultural Work Environment

We are looking for a professional Junior Sous Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

“You’ll need to be able to lead and work as a team.”

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.

• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes

• Check that quantity and quality of items ordered are received and stored in proper condition.

• Ensuring highest quality of food served in the appropriate time frame.

• Responsible for food and menu planning, organizing event menu, food costing and quality control.

• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in cuisines & fine dining;

• With Japanese Cuisine preparation experience will add advantage;

• Must have completed Basic Food Hygiene course;

• Possess a strong sense of initiative;

• Manage and maintain sanitation and hygiene standards;

• Willing to learn and adapt to various line positions with locations;

• Willing to work on weekends and public holidays.

ESSENTIAL CORE SKILLS

Food Preparation:

• Assist in the preparation of ingredients, such as cutting, chopping, and peeling vegetables, and portioning meats and seafood.
• Follow recipes and cooking techniques provided by senior kitchen staff to ensure consistency and quality of dishes.
• Prepare basic sauces, dressings, and garnishes as directed by the Chef de Partie or Sous Chef.

Cooking:

• Cook and assemble simple dishes, such as soups, salads, appetizers, and desserts, under the supervision of senior kitchen staff.
• Monitor cooking times and temperatures to ensure that food is cooked properly and meets safety standards.
• Assist in grilling, sautéing, frying, baking, and other cooking methods as required.

Training and Development:

Kitchen Operations:

• Maintain cleanliness and organization in the kitchen, including washing dishes, sanitizing work surfaces, and storing food items properly.
• Assist in receiving and storing deliveries of food and supplies, checking for quality and freshness.
• Follow proper food handling and sanitation procedures to prevent contamination and ensure food safety

Learning & Development:

• Learn and develop culinary skills under the guidance of experienced kitchen staff, including knife skills, cooking techniques, and recipe execution.
• Seek opportunities for training and skill enhancement to advance within the culinary profession.
• Demonstrate a willingness to learn and adapt to the dynamic environment of a professional kitchen

Qualifications:

• Previous experience in a kitchen environment is preferred but not required.
• Basic knowledge of food safety and sanitation practices.
• Ability to follow instructions and work effectively as part of a team.
• Good communication skills and a positive attitude towards learning.
• Physical stamina and the ability to work in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 17 May 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Officeat Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 24 May 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Officeat Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Responsibilities

Seeking a talent for Izakaya concept

- Plan and execute concept launch with the management team and external vendors

- Work harmoniously, effectively and efficiently with internal stakeholders for the collective good

- Align with Group’s 4 core values and transmit to the team

- Custodian of the business’ financials with profitability growth the key objective

- Develop high quality, optimally priced menus for the relevant target audience

- Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.

- Recruit, drive, nurture and retain positive culinary members for career growth

- Delegation, monitoring and ensuring team’s effective and efficient undertaking of responsibilities

- Maintain safe working environment inline with the relevant authorities’ standards

Qualifications

- Business and team oriented, driven professional

- 8 years or more of experience with Japanese/Izakaya cuisine

Responsibilities

Seeking a talent for Yakitori concept

- Plan and execute concept launch with the management team and external vendors

- Work harmoniously, effectively and efficiently with internal stakeholders for the collective good

- Align with Group’s 4 core values and transmit to the team

- Custodian of the business’ financials with profitability growth the key objective

- Develop high quality, optimally priced menus for the relevant target audience

- Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.

- Recruit, drive, nurture and retain positive culinary members for career growth

- Delegation, monitoring and ensuring team’s effective and efficient undertaking of responsibilities

- Maintain safe working environment inline with the relevant authorities’ standards

Qualifications

- Business and team oriented, driven professional

- 8 years or more of experience with Japanese/Yakitori cuisine

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 17 May 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Officeat Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Responsibilities:

Seeking a talent for French concept

- Plan and execute concept launch with the management team and external vendors

- Work harmoniously, effectively and efficiently with internal stakeholders for the collective good

- Align with Group’s 4 core values and transmit to the team

- Custodian of the business’ financials with profitability growth the key objective

- Develop high quality, optimally priced menus for the relevant target audience

- Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.

- Recruit, drive, nurture and retain positive culinary members for career growth

- Delegation, monitoring and ensuring team’s effective and efficient undertaking of responsibilities

- Maintain safe working environment inline with the relevant authorities’ standards

Qualifications

- Business and team oriented, driven professional

- 8 years or more of experience with French cuisine

Responsibilities

Seeking a talent for Korean concept

- Plan and execute concept launch with the management team and external vendors

- Work harmoniously, effectively and efficiently with internal stakeholders for the collective good

- Align with Group’s 4 core values and transmit to the team

- Custodian of the business’ financials with profitability growth the key objective

- Develop high quality, optimally priced menus for the relevant target audience

- Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.

- Recruit, drive, nurture and retain positive culinary members for career growth

- Delegation, monitoring and ensuring team’s effective and efficient undertaking of responsibilities

- Maintain safe working environment inline with the relevant authorities’ standards

Qualifications

- Business and team oriented, driven professional

- 8 years or more of experience with Korean cuisine

Responsibilities

Seeking a talent for Italian concept

- Plan and execute concept launch with the management team and external vendors

- Work harmoniously, effectively and efficiently with internal stakeholders for the collective good

- Align with Group’s 4 core values and transmit to the team

- Custodian of the business’ financials with profitability growth the key objective

- Develop high quality, optimally priced menus for the relevant target audience

- Create, implement and revise Standard Operating Procedures, Guidelines, Recipes and Plating Guides.

- Recruit, drive, nurture and retain positive culinary members for career growth

- Delegation, monitoring and ensuring team’s effective and efficient undertaking of responsibilities

- Maintain safe working environment inline with the relevant authorities’ standards

Qualifications

- Business and team oriented, driven professional

- 8 years or more of experience with Italian cuisine

- Proficiency in Italian would be a bonus