Total 568 Others job vacancies

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

ROLE & RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Coordinates daily tasks with team members
• Assist to supervise line cook or commis, as required.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for proper handling of all food products at right temperature.
• Check expiry dates and proper storage of food items in the section.

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Coordinates daily tasks with team members
• Assist to supervise line cook or commis, as required.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for proper handling of all food products at right temperature.
• Check expiry dates and proper storage of food items in the section.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Roles & Responsibilities

1.         In charge of cooking various fusion cuisines (As per required by outlet)

2.         Support the Unit Manager/Head Chef in all areas of kitchen management.

3.         Assist the Unit Manager/Head Chef in leading, supervising, rostering, and training kitchen staff

4.         Assist in supervising, planning, and organizing food preparation

5.         Ensure standards for food safety, food quality and preparation are strictly adhered to inventory ordering

6.         Set,monitor, and maintain standards of food prepared

7.         Conduct frequent checks in section with regards to food preparation, quality, hygiene, and cleanliness

8.         Any other tasks as and when assigned by Management

• Food preparation, cooking, presentation of food and cleanup.
• Follow food safety and hygiene regulations to ensure a clean and sanitary kitchen.
• Ensure the proper usage of food and minimize food waste.
• Taking stock of ingredients and equipment.
• Placing orders to replenish stock.
• Friendly personality, Positive attitude and Team player.
• Dedicated with desire to strive towards excellence.
• Good communication skills.
• Problem-solving skills.
• Build teamwork to improve productivity.
• Ad hoc duties instructed by Manager.

How to Apply:
By submitting any application or resume to us, you will be deemed to have agreed and consented to us collecting, using, retaining and disclosing your personal information to prospective employer for their consideration.

We regret to inform that only shortlisted candidates would be notified. Wish you all the best.

Tan Wee Boon (EA Reg No: R1102628)
Active Manpower Resources Pte Ltd (EA Lic No: 06C3757)

Responsibilities includes:

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

No prior working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure

Ability to delegate tasks.

*Salary commensurate with working experiences*

SOFRA TURKISH CAFÉ & RESTAURANT

We are looking for Turkish Cruisine chef to join our Kitchen team.

• Knowledge of Turkish and Mediterranean Cruisine.
• Ability to teach fellow chef, team-players.
• Good customer service skills, the ability to work flexible hours, and at least six months of kitchen experience are preferred.
• Interpersonal skills – must interact with other chefs, management, and kitchen staff to receive instructions, feedback, and assistance.
• Reading skills – the ability to read and comprehend well is necessary
• Flexibility – may be required to work alternating shifts, weekends, and holidays.

Others:

- Career advancement prospects

- Good working environment

- Salaries will commensurate with qualifications and experience

- Location: Town

- Knowledge of Turkish Language

Qualified or interested candidates, please send your updated resume in WORDS format,

stating the following :-

- Availability

- Current / last drawn salaries

- Reasons for leaving previous employment

- Expected Salary

We regret that only shortlisted candidates will be notified.

Primarily responsible for the cooking and preparation of Thai Cuisine.

· Ability to create new signature Thai dishes alongside with traditional lesser known local Thai delicacy.

· Responsible for menu planning, food costing and inventory control.

· Familiar with (4 regions) of Thai Cuisine and its heritage.

· A relevant culinary certification/experience in Thai Cuisine.

· At least 3years Working experience preferably in a Thai restaurant or Thai hotel kitchen environment.

· Familiar with and understand the full usage of Combi Oven.

· Fruit carving presentation skills.

· Able to converse in Thai with Thai diners will be an advantage.

· Good organisational skills and a team player.

· Work well under pressure.

Work days : 6days/week (Monday off Day)

Hours : 10am-3pm, 5pm-10pm

Please whatsapp your interest with full employment details to contact number : 93282928.

Non-smoking candidates preferred.

Salary indicated below is based on Gross Salary.

Study each recipe and gather all necessary ingredients

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

Our restaurant is seeking a passionate, skilled chef to create deliciousmeals for our patrons. You will be responsible for planning our menu, ensuringthat each dish is nutritious and cost-effective, and collaborating with a teamof kitchen staff to deliver food that meets the highest quality standards.

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Qualifications:

• Past experience as a working chef.
• knowledge of the culinary arts.
• Sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

We're looking for a committed, talented chef to cook wonderful dishes forour customers. You will oversee creating our menu, making sure that every dish is economical and nutrient-dense, and working with a group ofkitchen professionals to deliver food that satisfies the highest standards.

Responsibilities:

• Direct, prepare or supervise cooking and other food preparation activities daily.
• Coordinate all food purchasing, budgeting, and planning operations with other staff members.
• Check kitchen tools, supplies, workspaces, and ingredients to make sure they always adhere to legal requirements.

Qualifications:

• Proven experience as a Chef
• Flexibility to work nights, weekends, and holidays.
• Positive attitude and commitment to customer satisfaction
• Familiarity with analytical food and menu preparation

Responsibilities:

· Influence business unit leadership to make sound strategic decisions for business

· Provide key analysis of strategic concepts plus financial assumptions along with feasible recommendations

· Assisting the management operations, supporting administrative and clerical tasks, and coordinating with other departments for project support to meet the organization's objectives and profitability goals

· Assisted in developing policies and procedures to ensure greater control and accountability of all departmental functions

· Excellent communication, be organized, and have time-management skills to perform duties in a fast-paced environment

Technical Skills and Competencies:

· Active participation in strategic planning process, including development and execution of business campaigns

· To develop negotiation and presentation skills to communicate effectively and clearly to others

· To understand of audience engagement and other business support functions

· To identify key stakeholder relationships, needs and interests, and coordinate with stakeholders on day-to-day basis

· To collate feedback on different media and understand and present the advantages and / or disadvantages of different communications media options

· To develop company business campaigns and enhance campaign awareness and campaign visibility

Responsibilities:

· Influence business unit leadership to make sound strategic decisions for business

· Provide key analysis of strategic concepts plus financial assumptions along with feasible recommendations

· Assisting the management operations, supporting administrative and clerical tasks, and coordinating with other departments for project support to meet the organization's objectives and profitability goals

· Assisted in developing policies and procedures to ensure greater control and accountability of all departmental functions

· Excellent communication, be organized, and have time-management skills to perform duties in a fast-paced environment

Technical Skills and Competencies:

· Active participation in strategic planning process, including development and execution of business campaigns

· To develop negotiation and presentation skills to communicate effectively and clearly to others

· To understand of audience engagement and other business support functions

· To identify key stakeholder relationships, needs and interests, and coordinate with stakeholders on day-to-day basis

· To collate feedback on different media and understand and present the advantages and / or disadvantages of different communications media options

· To develop company business campaigns and enhance campaign awareness and campaign visibility

WE’RE HIRING: DEMI CHEF / CHEF DE PARTIE

Are you passionate about food, creativity, and working in a dynamic kitchen environment? Join our culinary team and take your career to the next level!

Position: Demi Chef / Chef de Partie
Location: KAI RESIDENCES PTE LTD
Employment Type: Full-Time

Key Responsibilities:

• Prepare and cook high-quality dishes according to menu standards
• Manage a specific section of the kitchen with efficiency and consistency
• Ensure proper food handling, hygiene, and safety standards are maintained
• Assist in menu planning and development
• Train and guide junior kitchen staff
• Maintain cleanliness and organization of your workstation

Requirements:

• Proven experience as a Demi Chef or Chef de Partie (or similar role)
• Strong knowledge of culinary techniques and kitchen operations
• Ability to work in a fast-paced environment
• Team player with a positive attitude
• Flexibility to work shifts, weekends, and holidays
• Singaporean or Singapore PR preferred.
• Possess WSG Food Safety level 1 or level 2 .
• Communication fluent in English/Chinese.

What We Offer:

• Competitive salary package
• Opportunities for career growth and development
• Supportive and professional work environment
• Staff meals and other benefits

Ready to join us?
Send your resume to hr@kaisingapore.com or WHATSAPP/OR CHAT WITH US AT 88770722

Be part of a team that values passion, creativity, and excellence in every dish!

Responsibilities:

· Influence business unit leadership to make sound strategic decisions for business

· Provide key analysis of strategic concepts plus financial assumptions along with feasible recommendations

· Assisting the management operations, supporting administrative and clerical tasks, and coordinating with other departments for project support to meet the organization's objectives and profitability goals

· Assisted in developing policies and procedures to ensure greater control and accountability of all departmental functions

· Excellent communication, be organized, and have time-management skills to perform duties in a fast-paced environment

Technical Skills and Competencies:

· Active participation in strategic planning process, including development and execution of business campaigns

· To develop negotiation and presentation skills to communicate effectively and clearly to others

· To understand of audience engagement and other business support functions

· To identify key stakeholder relationships, needs and interests, and coordinate with stakeholders on day-to-day basis

· To collate feedback on different media and understand and present the advantages and / or disadvantages of different communications media options

· To develop company business campaigns and enhance campaign awareness and campaign visibility

Responsibilities:

· Influence business unit leadership to make sound strategic decisions for business

· Provide key analysis of strategic concepts plus financial assumptions along with feasible recommendations

· Assisting the management operations, supporting administrative and clerical tasks, and coordinating with other departments for project support to meet the organization's objectives and profitability goals

· Assisted in developing policies and procedures to ensure greater control and accountability of all departmental functions

· Excellent communication, be organized, and have time-management skills to perform duties in a fast-paced environment

Technical Skills and Competencies:

· Active participation in strategic planning process, including development and execution of business campaigns

· To develop negotiation and presentation skills to communicate effectively and clearly to others

· To understand of audience engagement and other business support functions

· To identify key stakeholder relationships, needs and interests, and coordinate with stakeholders on day-to-day basis

· To collate feedback on different media and understand and present the advantages and / or disadvantages of different communications media options

· To develop company business campaigns and enhance campaign awareness and campaign visibility

1.      Responsible to handle entire kitchen operations.

2.      Must be able to work on shift basis. 

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

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

5.      Responsible to set the weekly menu for the restaurant

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

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

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

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

We are seeking a skilled and passionate KOREAN Cuisine Chef to join our kitchen team. The chef will be responsible for preparing authentic Korean dishes, maintaining quality and presentation standards, and ensuring kitchen efficiency. The ideal candidate has experience in Korean culinary techniques and a flair for creating flavorful and visually appealing dishes.

Key Responsibilities:

• Prepare and cook a variety of authentic Korean dishes according to standardized recipes and presentation standards.
• Manage a specific kitchen section (e.g., curries, stir-fries, appetizers, or desserts) as a Chef.
• Ensure the freshness and quality of ingredients and maintain proper stock levels.
• Maintain high standards of food hygiene, safety, and cleanliness in the kitchen.
• Collaborate with the kitchen team to plan menu items, daily specials, and seasonal dishes.
• Assist in training junior kitchen staff and support smooth kitchen operations.
• Experiment with flavors and presentation to enhance the dining experience while staying true to Korean culinary traditions.

Requirements:

• Proven experience as a Korean Cuisine Chef or relevant kitchen role.
• Strong knowledge of Thai ingredients, flavors, and cooking techniques.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Good teamwork, communication skills, and adaptability.
• Positive attitude, creativity, and willingness to learn new techniques.
• Knowledge of food safety and hygiene standards.

Job Description & Requirements

Roles & Responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

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.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· 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

Job Description & Requirements

Job Description & Requirements

Chief Chefs instruct and oversee a kitchen staff in food preparation and production for restaurant. They might determine a restaurant's menu, adjust item pricing, develop new recipes, purchase culinary supplies, cook, and/or manage the restaurant.

Chief Chefs and other workers involved in foodhandling must observe safety and sanitation procedures. They also might help reinforce government laws regarding health codes. Chief Chefs implemen tguidelines in keeping utensils, food equipment, storage chambers, and cooking areas clean. They also check the freshness and quality of ingredients to prevent contamination and food-related illness.

Chief Chefs might talk with customers to gauge their level of satisfaction and evaluate the quality of service that the establishment provides. They might deal directly with businesses or individual clients who want to organize catering and banquet activities for corporate events, birthday parties, weddings, or other celebrations. Additionally, Chief Chefs coordinate with the kitchen staff to create new dishes. They also might train kitchen personnel in cooking techniques, food garnishing, and presentation.

Work conditions for Chief Chefs include potential dangers, such as hot ovens and stovetop pans, slippery floors, and sharp knives. Chief Chefs might work long hours, including weekends and evenings, because of morning food deliveries and the planning and preparation of meals during the day.

Indian Tandoori / South Indian Chief Chef:

A tandoori Chief Chef / South Indian Chief Chef, individuals must learn to cook using a tandoor, a brick or clay oven commonly used in Indian-style cooking. The tandoor, which is heated by charcoal or gas, may have rounded sides and stand as high as five feet. Traditional tandoors usually are placed outside because of the heat and smoke; however, some modern tandoors have ventilation systems that allow them to be used indoors.

A tandoor Chief Chef cooks by quickly searing and sealing the outside of food items such as fish, meat, and bread. Traditionally, food items are dyed orange and marinated in dry spices or a sauce. Tandoori Chief Chefs must take special care in ensuring that food is cooked evenly since the temperature in the tandoor can vary from bottom to top. Tandoori-cooked food not immediately consumed is usually kept under a heat lamp or refrigerated for later use.

The South Indian Cuisine Chief Chef is required to know well about South Indian cuisines including different type of Curries, Biriyani to cook fantastic meals with your talent always.

Essential Duties & Responsibilities:

· Preparation, cooking and presenting dishes within your specialty

· Assist with stock ordering and monitoring procedures

· Maintain high standards of food hygiene and health & safety at all times

· Participate fully in all meetings, training, and forums, Take responsibility for your own personal development

· Demonstrate excellent food preparation practices, portion control and end to end food production

· Supporting the Head Chief Chef to deliver on all company measures & targets

· Follow all company operational kitchen process and procedures, achieving all required standards

· Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required

· Monitor food consumption to ensure 100%customer satisfaction and minimum waste

· Support the Head Chief Chef in the introduction of new seasonal dishes

· Cascade your knowledge and expert cooking to all kitchen staff

· Suggested innovation and commercially viable ideas to improve food quality

· Monitoring portion and waste control to maintain profit margins

· Perform any reasonable duties as required from time to time to contribute to the achievement of business aims and objectives

Key Behaviours:

· Expertise in Tandoori, Curry and Biriyani cooking

· Thrives under pressure in a high-volume food environment

· Possess/develop a food & customer focused approach to work

· High standard of personal hygiene, Detailed and precise working

· High level of enthusiasm and drive to achieve high standards

· Hard working, flexible and prepared for change

· Ambitious and driven by over exceeding customer expectations

· Open for continual development, Excellent interpersonal skills

. Prepare sweets like, Jaleibi, Gulab Jamun, Rabdi, Gujrati sweets, Gajar Ka halwa, Kaju Katli

Relevant Experience:

· Experience in a similar style of cooking

· Excellent knowledge of relevant food and health & safety regulations