Total 1,442 job vacancies in Singapore

The Sous Chef will lead our back-of-house kitchen team, serving as a key leader in our culinary operations. This role is responsible for maintaining the highest standards of food quality and kitchen efficiency. 

Responsibilities

• Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.
• Assist to lead, train, and mentor kitchen staff, fostering accountability, skill development, and a growth mindset culture.
• Uphold the highest standards of food quality, presentation, and consistency for all dishes.
• Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.
• Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.
• Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.
• Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.
• Work closely with the Operations and other departments to ensure seamless operations and a cohesive team environment.

Job Requirements

Requirements

• Minimum 5 years of proven experience as a Sous Chef or in a similar senior kitchen role.
• Culinary diploma or equivalent qualification.
• Experience in menu development, cost control, and inventory management.
• Excellent leadership, communication, and interpersonal skills.
• Familiarity with food manufacturing processes is a plus.

Job Description & Requirements

• Plan and create menus considering clients’ preferences and dietary needs.
• Control and direct the food preparation process and any other relative activities.
• Construct dishes that reflect our commitment to quality.
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards.
• Ensure the consistent, high-quality delivery of every dish.
• Manage and train kitchen staff.
• Estimate food requirements and food/labor costs.
• Manage relationships with distributors and resolve issues with vendors promptly.
• Follow the budget established by the restaurant management.
• Keep time and payroll records.

Chef 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.

Chef Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in 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.
• Passion and pride for delighting people with food.

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：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Able to work under pressurein a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

Our Passion is Food!

At our company we are committed to two things, great food and outstanding service! We are a restaurant group which has a mixed bag of operations. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translate into exciting opportunities for our people!

We are looking for a Chef to join our team at our Little India Outlet. He will be responsible for the restaurant Indian Chinese section and preparations of various Indian sauces and Indian gravies and Indian Chinese Food. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.

ESSENTIAL DUTIES ANDRESPONSIBILITIES

· Kitchen Production Planning and Rostering

· Plans menus for all food outlets, catering and events orders

· Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.

· Approves the requisition of products and other necessary food supplies.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Establishes controls to minimize food and supply waste and theft.

· Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

· Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

· Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

· Attends food and beverage staff and management meetings.

· Consults with the Director & General Manager about food production aspects of special events being planned.

· Cooks or directly supervises the cooking of items that require skillful preparation.

· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to

· achieve maximum profitability.

· Evaluates food products to assure that quality standards are consistently attained.

· Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

· In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

· Evaluates products to assure that quality, price and related goods are consistently met.

· Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Provides training and professional development opportunities for all kitchen staff.

· Ensures that representatives from the kitchen attend service line-ups and meetings.

· Periodically visits dining area when it is open to welcome members.

· Support safe work habits and a safe working environment at all times.

· Perform other duties as directed.

CHEF SUPERVISORY RESPONSIBILITIES

· Interview, select, train, supervise, counsel and discipline all employees in the department.

· Provide, develop, train, and maintain a professional work force.

· Ensure all services to members are conducted in a highly professional and efficient manner.

· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

OTHER SKILLS ANDABILITIES

· Ability to interact positively with supervisor, management, co-worker’s, members, and the public to promote a team effort and maintain a positive and professional approach.

· Ability to produce ahigh volume of work in a timely manner, which is accurate, complete, and of high quality.

· Ability to come to work regularly and on time, to follow directions, to take criticism, to get alongwith co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, subordinate and/or violent behavior.

Job Description & Requirements

• To ensure that all the dishes are freshly prepared and the food standards are met.
• 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.
• Need to monitor stock rotation procedures are followed as per inventory.
• To maintain quality of food
• A deep understanding of authentic indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Well knowledge in North and South indian cuisine.
• Check food while cooking to stir or turn
• 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

Hiring Full time Chef

kitchen duties (prepare, cut, cook, packing)

physically fit

fast worker

able to understand chinese to converse with chinese speaking colleagues

assist with kitchen duties

other tasks as assigned

operating hours: 9am-9pm (6 days work week)

working address: 28 jalan kelulut

contact 91898878 or email to sales@tamkahsharksfin.com to apply

We are seeking an experienced Executive Chef to lead our central kitchen operations focused on the large-scale production of Sichuan-style sauces. The successful candidate will be responsible for overseeing day-to-day kitchen management, ensuring product consistency, and maintaining compliance with food safety and hygiene regulations.

Key Responsibilities:

• Manage overall operations of the central kitchen specializing in Sichuan sauce production.

• Lead recipe development and ensure consistent taste, texture, and quality of products.

• Supervise and train kitchen staff to meet production and hygiene standards.

• Monitor inventory, control food costs, and optimize production processes.

• Ensure strict adherence to food safety and SFA/HACCP regulations.

• Collaborate with management to improve kitchen efficiency and product development.

Requirements

• Minimum 8 years of experience in kitchen or central production management, preferably in Sichuan cuisine or sauce manufacturing.

• Strong expertise in traditional and modern Sichuan cooking techniques, including ingredient handling and preservation methods.

• Proven leadership and team management abilities in a high-volume production setting.

• In-depth understanding of food safety and hygiene practices.

• Good communication skills and ability to work under pressure.s.

Responsibilities:

• Prepare and plate cooked dishes or cold menu items such as salads, cold appetizers and sandwiches
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to a positive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

**Job Responsibilities**

* Lead and oversee all daily kitchen operations to ensure smooth and efficient service

* Prepare, cook, and supervise the production of Western cuisine, including mains, appetisers, desserts, sauces, soups, and specialty menu items

* Develop, standardise, and continuously improve recipes, food preparation methods, and portion control standards

* Create and update menus in collaboration with management, taking into consideration food trends, customer preferences, and profitability

* Ensure consistent food quality, taste, presentation, and portion standards across all dishes

* Supervise, schedule, and coordinate kitchen staff to maintain an efficient workflow during service periods

* Recruit, train, mentor, and evaluate kitchen personnel on culinary techniques, food safety, and operational procedures

* Monitor inventory levels, manage ingredient ordering, and maintain proper stock control to minimise shortages and wastage

* Ensure compliance with all food hygiene, food safety, and workplace safety regulations

* Control food costs, labour costs, and kitchen expenses while maintaining quality standards

* Conduct regular quality checks on ingredients, food preparation processes, and finished dishes

* Assist management in business planning, kitchen operations, manpower planning, and continuous operational improvements

* Coordinate closely with front of house teams to ensure excellent customer experience and service efficiency

* Handle kitchen troubleshooting and operational challenges during peak periods

**Job Requirements**

* Minimum Degree in Management and Leadership, Business Management, Hospitality Management, Culinary Arts, or a related field

* Proven experience as a Head Chef, Executive Chef, Sous Chef, or Senior Chef in a Western restaurant, hotel, café, or hospitality establishment

* Strong knowledge of Western cuisine, food preparation techniques, menu development, and kitchen operations

* Demonstrated ability to manage kitchen operations independently

* Strong leadership, staff management, and team development skills

* Good understanding of food hygiene, food safety, and workplace safety standards

* Experience in inventory management, cost control, and kitchen budgeting

* Ability to work effectively in a fast paced and high pressure environment

* Excellent organisational, communication, and problem solving skills

* Responsible, disciplined, and committed to maintaining high culinary standards

* Willing to work shifts, weekends, and public holidays when required

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Requirements:

• Proven experience as head chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of dishes according to the restaurant’s standards.

3.The candidate should have strong knowledge of cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours.

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

Interested applicants please Whatsapp 9137 2746. Thank you

Job Description & Requirements:

The Unit Chef is the culinary heart of the operation, responsible for the full spectrum of food production across Chinese, Western/International, No Pork No Lard, noodle, and salad bar stations. Drawing on the precision of hotel-grade execution and the creativity of a premium restaurant kitchen, the Unit Chef sets the culinary direction, manages kitchen teams, controls costs, and ensures every dish reflects quality, authenticity, and consistency.

Lead, develop, and manage all BOH culinary staff across all stations and shifts

Design and review menus across Chinese, Western/International/Pizza, No Pork No Lard Menus, Noodle, and Salad Bar cuisines

Ensure consistent preparation standards, portion control, and presentation for all menu items

Develop standardised recipes (SOPs) and train Chef de Partie and line cooks to execute them accurately

Control food costs, wastage, and raw material usage; conduct monthly stock takes

Manage kitchen scheduling, staff deployment, and productivity across all stations

Source and qualify new ingredients, evaluate suppliers, and participate in tasting panels

Maintain the highest standards of kitchen hygiene, safety, and HACCP compliance

Lead new menu launches, themed promotions, and seasonal food events

Collaborate with the Food Safety Officer on HACCP compliance and corrective actions

Support corporate events, VIP dining, and special catered functions as required

Act as the BOH representative in client meetings and food quality reviews

Requirements:

Minimum 8–10 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Chef role

Proven expertise in Chinese cuisine is essential; strong competency in Western/International cooking required

Experience managing multi-station, high-volume kitchens (500+ covers per service) in hotels, premium corporate dining, or established restaurant groups

Formal culinary training (SHATEC, SICA, or equivalent international culinary school) preferred

Strong leadership skills: able to coach, motivate, and develop a diverse kitchen brigade

Familiar with Muslim dietary requirements and No Pork No Lard kitchen protocols

Commercial acumen: food cost management, supplier negotiations, stock control

Registered Food Hygiene Officer (FHO) or willing to obtain; strong HACCP knowledge

Chef (Spanish cuisine)

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$2800 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

Job Responsibilities

• Ensure daily opening and closing duties in the outlet areproperly executed

• Supervision of food preparation and food production toensure that food quality standards are met company SOP

• Ensure kitchen operations, food safety and hygienestandards as set in our SOP

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job trainingof new employees and also newly promoted staff

• Train and demonstrate cooking techniques and properequipment usage to staff

• Responsible for employee's performance and discipline

• Manage stock levels of food and other related utensils andcutleries

• Manage inventory control ,usage and minimise usage

• Liaise with Central Kitchen and external suppliers forordering

• Handling the repair & maintenance of restaurantequipment

• Backend duties: stock takes, scheduling etc

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevantexperience

• Positive attitude with ability to influence and lead ateam

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchenoperation

• Possess passion in Japanese Cuisine

• Able to work in warm, oily and humid environment

• Able to do split shift and work on weekends and publicholidays

• Able to multi-task, adapt to fast paced environment andwork under pressure

• Uphold excellent food hygiene and kitchen safety practices

Working Hours : 5 days work week
Working Location : One north - International Campus

JobSummary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·     Responsible for the overall daily food production and back of the house operations.

·     Maintain and enhance manpower management by daily effective communication.

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

·     Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

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

·     Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

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

·     Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·     Submit weekly and monthly financial/administration reports to the Unit Manager.

·     Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·     Attend weekly service meetings to improve and enhance service level.

·     Evaluate and administer manpower plans, employee training & development.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

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

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

·     Perform all other common duties assigned by both the client and management of Sodexo Singapore.

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya,The Public Izakaya 2 and The Public Izakaya 2.5, is looking for committed and talented Sushi Sous Chef with the following capabilities to join our growing team:

Job Requirements – Sushi Chef

- Daily Culinary Duties of Preparation, Cooking & Presentation of dishes to Customers.

- Works with Owner and other Chefs to create and execute new seasonal dishes as and directed by Owner.Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.

- Monitors and undertakes to maintain costs within guidelines.

- Assist to train and guide junior chefs.

- At least 8 years experience in sushi preparation

- Has a broad spectrum of sushi making skills and culinary techniques.

- Well verse in food safety, hygiene standards, and kitchen best practices

- Able to track and deliver the latest dining trends and menus

- Strong organisational, leadership, and teamwork skills

We offer

* Opportunity for overseas travel

* Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to fabian@fkdunamis.com or hr1@fkdunamis.com

Thank you for your interest in our company, and we will reach out to you if your application is found suitable

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes