Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

Ministry of Scalp Therapy

F&B

JOB OVERVIEW: As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef, delivering consistently high-quality food, handling purchase orders and ensuring that items arriving are documented. They ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

DUTIES & RESPONSIBILITIES :

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

QUALIFICATIONS :

• Diploma or Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

JOIN US!

• To maintain standards set by the Pastry Chef in relation to pastry preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
• Plan out the week: handle rotas, staff absences and assign duties to the team.
• Run the pastry section of a kitchen.
• Develop ideas for new pastry dishes.
• Support the Pastry chef with menu design.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
• Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Pastry Chef following the work order request to the engineering department
• Liaise with Pastry chef in the construction, compilation and costing of all menus.
• Covering all duties required of the Pastry chef in their absence.
• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
• Proven experience in a Pastry Junior Sous role for a minimum of 2 years.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

We are seeking a professional Chef de Cuisine to join our team. A chef de cuisine serves as a culinary supervisor and is in charge of several kitchens, each specializing in a specific type of food.

Responsibilities:

• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

Qualifications:

• Working experience as a Chef de Cuisine, Chef, or a related role.
• Knowledge of various kinds of cuisines would be an added advantage.
• Demonstrated ability to lead people and get results through others.
• Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment.

Chef de Partie is responsible for managing a specific section of the kitchen and ensuring food preparation and presentation meet company standards. The role supports kitchen operations, maintains hygiene standards, and assists the Sous Chef and Head Chef in daily operations.

Key Responsibilities

• Prepare and cook menu items according to company recipes and standards
• Manage assigned kitchen section efficiently during operations
• Ensure consistency, quality, and presentation of all dishes
• Monitor food stock levels and assist with inventory control
• Maintain cleanliness and comply with food hygiene and safety regulations
• Assist in training and supervising junior kitchen staff
• Coordinate with kitchen team to ensure smooth daily operations
• Minimise food wastage and maintain proper food storage procedures
• Ensure all kitchen equipment is properly handled and maintained
• Support menu development and special promotions when required

Requirements

• Minimum 2–3 years of relevant kitchen experience in a restaurant, hotel, or F&B environment
• Experience in Western / Asian
• Able to work in a fast-paced environment
• Good knowledge of food safety and kitchen hygiene practices
• Team player with positive attitude and good communication skills
• Able to work shifts, weekends, and public holidays

Overall Job Scope:

You will play a crucial role in ensuring the high quality and consistency of our dishes. You will support our Head Chef in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.

Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications, skillfully blending French and Japanese cooking techniques.
• Monitor and maintain inventory levels, ensuring freshness and minimizing waste.
• Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
• Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.
• Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.
• Engaging in skill enhancing opportunities and taking on additional tasks that contribute to restaurant operation.

Requirements:

• Minimum 2-3 years in a fine dining full-service kitchen with a similar role
• Food Safety and Hygiene certification
• Restaurant Operation
• Team player

Benefits:

• 5 days’ work week.
• Competitive salary and benefits based on experience.
• Opportunities for career growth and advancement.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

As a Demi Chef, you will support the Chef de Partie in managing a specific kitchen section, ensuring consistent food quality and smooth operations. You will play a hands-on role in food preparation while developing your culinary skills within a structured and quality-driven kitchen.

Key Responsibilities

Food Preparation

• Assist in preparing and cooking dishes according to recipes and standards
• Ensure consistency in taste, portioning, and presentation
• Support mise en place and daily kitchen prep

Kitchen Operations

• Maintain cleanliness and organization of workstations
• Follow food safety and hygiene standards at all times
• Assist with stock rotation (FIFO), storage, and inventory checks
• Support receiving and checking of deliveries

Team Support

• Work closely with Chef de Partie and kitchen team during service
• Assist in guiding junior kitchen staff when required
• Ensure smooth coordination with front-of-house team

Requirements

• Some kitchen experience (Commis or similar role) preferred
• Basic knowledge of cooking techniques and kitchen operations
• Willingness to learn and grow in a professional kitchen
• Able to work in a fast-paced environment
• Willing to work shifts, weekends, and public holidays

Company Overview

Set amidst 15 acres of lush greenery, Shangri-La Hotel, Singapore offers luxurious guestrooms, suites, serviced apartments, and residences. Renowned for legendary Asian hospitality, it features exquisite dining, landscaped gardens, and Singapore’s first CHI, The Spa at Shangri-La.

Job Summary

Lead the daily operations of the local cuisine section, ensuring authentic, high-quality buffet and live cooking experiences. Mentor chefs, enforce food safety, and collaborate on menu planning to deliver exceptional guest satisfaction in a fast-paced hotel environment.

Responsibilities

• Oversee daily operations of the local cuisine section, including wok and live cooking stations, to ensure efficient service delivery
• Execute high-volume buffet service with consistent quality, speed, and guest satisfaction
• Supervise live cooking stations to ensure engaging guest interaction and professional showmanship
• Maintain authenticity and excellence in local dishes, focusing on wok-fried specialties
• Lead, train, and mentor chefs assigned to buffet and live cooking stations to enhance team performance
• Ensure strict adherence to recipes, portion control, and plating standards for consistent presentation
• Monitor food replenishment cycles to maintain freshness and appealing buffet displays
• Enforce food safety, hygiene, and HACCP compliance across all stations to meet regulatory standards
• Manage mise en place planning and station readiness to optimize peak service efficiency
• Collaborate with the Executive Chef on menu planning, emphasizing local and seasonal ingredients
• Control food costs by minimizing waste and optimizing ingredient use
• Coordinate with service teams to ensure seamless guest experience and smooth operational flow

Required competencies and certifications

• Diploma or Degree in Culinary Arts or equivalent professional training
• Minimum 8 years of culinary experience with at least 3 years in a supervisory role, preferably in buffet or high-volume hotel dining
• Strong expertise in local cuisine and wok cooking techniques
• Proven experience managing live cooking stations or open kitchens
• Demonstrated leadership skills with experience supervising kitchen teams
• Solid knowledge of food safety, hygiene, and HACCP standards
• Ability to perform under pressure in fast-paced, guest-facing environments
• Good communication skills with a proactive and service-oriented mindset

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:

• 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
• Able to cook for atleast 500-1000 pax on a daily basis
• 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

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

Key Responsibilities:

·      To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance

·      Ensure that Sodexo approved suppliers are used when placing food and beverage orders

·      To maintain and continuously improve food presentation, service and standards

·      Effectively lead, develop and motivate service team, monitoring and solving issues within the department

·      Track and prepare all schedules to maximize productivity and keep labor costs within budget

·      To refine and improve the operation, encourage and recognize innovation and incorporate these into work procedures

·      To be creative and innovative in the day to day management and business development potential at the contract

·      To report to the Operations Manager when and as required to do so for the effective overall management of the contract

·      To implement directions from Operations Managers and Sodexo Senior Management and provide feedback

·      To attend all meetings and training sessions as scheduled

·      Responsible for the overall daily food and beverage operations

·      Maintain and enhance on-site client relationship by daily effective communication

·      Plan and execute monthly rotating menus and special food promotion with the Head Chef

·      Ensure that quality and wholesome food is served in the facility

·      Manage daily customer feedback concerning services provided through effective communication and effective customer service management

·      Ensure that all areas of services provided are maintained at the required in-house and corporate standards

·      Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department

·      Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc

·      Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc

·      Evaluate and administer manpower plans, employee training & development

·      Maintain and improve hygiene and safety standards of both front of house and back of house operations

·      Perform all other duties common assigned to by both the client and management of SodexoSingapore.

·      Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire operational processes related to Food Services and its scope of activities.

·      Ensure food safety procedures are adhered to by kitchen and service's team.

·      Ensure only trained employees are deployed and have been briefed on their roles

·      Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.        

Authorities

• The incumbent has the authority to manage the contract on a daily basis in line with Company policies and objectives
• Any expenditures outside the scope of normal operations must be authorised by the Operations Manager
• To conduct disciplinary procedures within Sodexo policy guidelines and in consultation with the Operations Manager
• The Chef Manager is empowered to take whatever actions are necessary to ensure the safety of all Customers, Clients and Staff with the operation.

Key Requirements:

·      Recognisedcooking qualification

·      Possessat least 5 to 10 years of experience in a similar role

·      Stronginterpersonal, communication and organizational skills

·      Possesssound operational background

·      Ableto lead and manage a team of employees.

The Dandy Collection is seeking a Head Chef for a modern Japanese Izakaya concept. The successful candidate must have extensive knowledge of Japanese ingredients and cooking techniques, as well as a proven track record leading and developing teams.

The candidate will be open to curating modern takes on classic dishes, including coming up with fun and interesting ideas to relate to the brand.

• Oversee daily kitchen operations
• Food consistency and quality control
• Creation of creative menus aligning with overall concept and brand
• Ordering and cost control
• Compliance with food hygiene and safety standards
• Training and development of kitchen team
• Rostering and Time & Attendance
• Kitchen team payroll management and control
• Deliver on the brand Noble Cause 'Making every night out, better than the last.'

Requirements

• Minimum 8 years of experience in culinary field
• Experience as Head Chef or Chef de Cuisine
• Well trained palate for Japanese cuisine
• High standard of food
• Commitment to delivering a high level of customer service
• Strong leadership and communication skills
• Willingness to train, inspire and develop a team
• Excellent planning and organisation skills
• Positive attitude
• Experience in working on an international spectrum is preferred

must need to know how to cook the following items

·        Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

·        Fish Molee. Famous in South India

·        Kerala Karimeen Fry.

·        Aila Curry.

·        Prawns Kuzhambu.

·        Kheema with Coconut Curry

·        Chicken Roast.

·        Payyoli Chicken Fry.

·        Chettinadu Chicken

·        Crab (Small and Big Size)

·        Mutton Biriyani

·        Chicken Biriyani

·        Egg Biriyani

·        Prawn Biriyani

·        hettinad Dry Pepper Chicken,

·        Chettinad Kozhi Kuzhambu,

·        Spicy Chettinad Fish Fry Recipe

·        Chettinad Mutton Chops Kuzhambu Recipe

·        Chettinad Nandu Varuval Recipe

·        Thalapakkati Style Chicken Biryani

·        Mutton Chukka Varuval

·        Chicken Ghee Roast

·        Chettinad Chicken Kuzhambu

·        Small Variety Fish Fry

·        Boondhi Raita

·        Boiled Egg

·        Fruit Custard

·        Weigh, measure, mix and prep ingredients according to recipes.

·        Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

·        Check food and ingredients for freshness.

·        Arrange and garnish dishes.

·        Work well under pressure and within the time limit.

·        Ensure that kitchen area, equipment and utensils are cleaned

Chef de Partie

About Maggie’s

Maggie’s is a lively contemporary Chinese bistro in the heart of Keong Saik. Our food is bold, comforting and full of personality, combining familiar Chinese flavours with a modern and creative approach.

The kitchen is fast paced, collaborative and quality driven. We are looking for someone who takes pride in their craft, works well as part of a team and wants to contribute to the continued growth of the restaurant.

The Role

As Chef de Partie, you will be responsible for managing your assigned kitchen section and supporting the Sous Chef and Head Chef in delivering consistent, high quality food during every service.

You will play an important role in preparation, service execution, kitchen organisation and maintaining the standards expected at Maggie’s.

Key Responsibilities

• Prepare, cook and present dishes according to the restaurant’s recipes, specifications and presentation standards
• Take ownership of an assigned kitchen section and ensure it is fully prepared for service
• Maintain consistency in taste, portioning, presentation and quality
• Complete daily mise en place efficiently and within the required timelines
• Communicate clearly with the kitchen and front of house teams throughout service
• Support other sections when required to ensure smooth kitchen operations
• Monitor stock levels and assist with ordering, receiving and proper storage of ingredients
• Follow FIFO procedures and minimise unnecessary food waste
• Maintain a clean, organised and safe working environment
• Follow all food hygiene, sanitation and workplace safety requirements
• Assist with inventory counts, stock rotation and kitchen checklists
• Support the training and development of junior kitchen team members
• Participate in menu development, tastings and research and development
• Report equipment issues, product shortages and quality concerns promptly
• Carry out any additional kitchen duties required by the Head Chef or management team

What We Are Looking For

• Previous experience as a Chef de Partie or strong Demi Chef de Partie
• Good understanding of kitchen operations and food safety standards
• Strong attention to detail and commitment to consistency
• Ability to work efficiently in a fast paced environment
• Reliable, organised and able to take responsibility for a section
• Positive attitude and willingness to support the wider team
• Interest in Chinese cuisine and contemporary restaurant cooking
• Willingness to learn, develop and contribute new ideas

Perks and Benefits

• Competitive monthly salary
• 5 day work week, 44 hours
• Staff meals provided
• Medical benefits
• Annual leave and public holiday entitlement
• Staff dining discounts across Pleasure Craft Group venues
• Training and development opportunities
• Opportunities for career progression within the group
• Exposure to menu development and kitchen R&D
• Supportive and collaborative working environment
• Opportunities to work across different restaurant concepts within the group

Working Location

Maggie’s
1 Keong Saik Road
Singapore 089109

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.
• 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.
• Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.
• Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian and bangladesh dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Monitoring portions and waste control.
• To provide quality of food
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

Study each recipe and gather all necessaryingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of North and South Indian traditional dishes.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Korean cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Korean dishes
• Proficient with BBQ and Korean specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

· Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.

· Ensure strict compliance towards food and hygiene policies and procedures.

· Introduce and implement new ideas for the customer dining experience.

· To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.

· Efficient food cost management.

· Minimize expenditure to increase profitability with the guidelines set by the budget.

· Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend

· Able to interact with customer(s) as and when required to further enhance the dining experience of customers

· Implement direction and organize the culinary team to ensure smooth operation of the kitchen.

· To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.

· Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.

· To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.

· 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.

· Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.

· Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service

· Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.

· Ensure strict compliance towards food and hygiene policies and procedures.

· Introduce and implement new ideas for the customer dining experience.

· To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.

· Efficient food cost management.

· Minimize expenditure to increase profitability with the guidelines set by the budget.

· Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend

· Able to interact with customer(s) as and when required to further enhance the dining experience of customers

· Implement direction and organize the culinary team to ensure smooth operation of the kitchen.

· To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.

· Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.

· To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.

· 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.

· Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.

· Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service

• To be able to do North and south indian food .
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Job Description & Requirements

*To be able to do Asian Cuisine.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Ensure great presentation by dressing dishes before they are served

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

As a Chef, you’ll create high-quality Chinese dishes, help with menu planning, and keep our kitchen running smoothly. This role is perfect for someone who loves Chinese cooking and thrives in a fast-paced environment.

Responsibilities:

• Prepare and cook Chinese dishes to a high standard.
• Select fresh, quality ingredients to ensure authentic flavors.
• Work on menu ideas and introduce new dishes using seasonal ingredients.
• Maintain a clean, safe, and organized kitchen.
• Train and guide junior kitchen staff.
• Manage food inventory, control costs, and reduce waste.
• Work with front-of-house staff to ensure smooth service and guest satisfaction.

Requirements:

• Proven experience as a Chef in Chinese cuisine, preferably with 3-5 years in a mid- to high-end restaurant.
• Skilled in Chinese cooking methods like stir-frying, steaming, and roasting.
• Culinary training or experience in Chinese or Asian cuisine.
• Good communication and team leadership skills.
• Knowledge of food safety and hygiene standards.
• Passionate about Chinese flavors and delivering quality dishes.
• Able to work evenings, weekends, and holidays as needed.

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.
• 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.
• Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.
• Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service