• Implement kitchen operations for service excellence
• Solve problems and make decisions at supervisory level
• Ensure quality control and presentation of the food
• Ensure proper handling and storage of all food items in accordance with the standards and sanitation regulations
• Adhere to Standard Operating Procedures (SOP) and safety procedures
• Manage productivity improvements
• Establish relationships for customer confidence
• Facilitate effective teamwork, communication and engagement at the workplace
• Provides direction to the kitchen helpers (i.e. Commis Cooks, Kitchen Helper, Stewards)

Skills: Kitchen Operations, Decision-Making, Quality Control, Food Safety, SOP Adherence, Productivity Management, Customer Relations, Team Leadership

• Supervise food quality production
• Understand nutritional and dietary requirements
• Identify meat and its fabrication and utilisation in culinary
• Identify seafood and its fabrication and utilisation in culinary
• Manage site/outlet and equipment maintenance
• Project a positive and professional image
• Respond to service challenges
• Maintain workplace safety and health policies and procedures
• Apply food safety management systems for food service establishments

Skills: Food Quality Supervision, Nutritional Knowledge, Meat Identification, Seafood Identification, Facility Management, Professional Image, Service Response, Safety Compliance

• Pursue culinary excellence in each of the dishes on the menu
• Contribute to a happy and united kitchen team that works very well together
• Able to work well with head chef and owners and receive feedback
• Assist in maintenance and cleaning programs for entire kitchen area
• Assist in stock-taking and purchases to ensure optimal raw material inventory
• Receive deliveries and ensure quality and accuracy by suppliers
• Maintain positive relationships with key suppliers to negotiate better service quality and price
• Place the highest importance on food safety and hygiene of food preparation as outlined in the HACCP principles and the local guidelines for catering establishments.
• Prepare, produce and present all foods in accordance with identified Food Hygiene and Health & Safety standards, commonly accepted in the catering industry.
• Put forth input on menus, rosters and any other issues that involve the team
• Audits Kitchen stock & grocery lines daily & orders stock

Skills: Culinary Excellence, Team Collaboration, Feedback Responsiveness, Kitchen Maintenance, Inventory Management, Supplier Coordination, Food Safety Compliance, Menu Input

• Oversee food preparation for the preschool children
• Ensure all food preparation meets the standards
• Keep all working areas clean and tidy at all times and ensure no cross-contamination
• Ensure foodstuff are of good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene, and hazard issues
• Comply with all health and safety and food safety regulations
• Adhere to the guidelines set by Health Promotion Board as the school is accredited as “Healthy Preschool”.
• Work with the Head of Education Development to manage food costs and waste

Skills: Food Preparation Oversight, Standards Compliance, Sanitation Management, Food Quality Assurance, Cost Control, Interdepartmental Support, Safety Reporting, Health Guidelines Adherence

• Work effectively as part of a kitchen team
• Supervise the lower level chefs and support their development whilst acting as a role model for them
• Take an active role in keeping wastage and stock loss to a complete minimum
• Develop and refine knowledge and skills within a kitchen environment
• Effectively labeling and keeping on top of stock rotation
• Produce outstanding dishes keeping in line with the high standards of the restaurant
• Manage and maintain a workstation including prep, executing service and cleanliness.
• Proper cleaning and sanitization protocols must be followed as per the standards of the restaurant and Interior Health.
• Must be able to follow recipes and respond to direction.
• Behave and communicate professionally and respectfully with colleagues.
• Able to mentor others on how to work section.
• Able to follow safe operating procedures and policies to safeguard personal safety, company property, environmental and team member's safety

Skills: Team Collaboration, Chef Supervision, Waste Reduction, Skill Development, Stock Management, Culinary Excellence, Workstation Management, Safety Compliance

• Must have a similar experience in a bar or pub environment.
• Have a strong ethic towards work.
• Punctuality and discipline towards good work practices are non-negotiable.
• Must be Basic Food Hygiene certified.
• Catering qualifications and level 3 food safety are desirable.
• A driving license and the ability to drive are advantageous.
• Willingness to learn new skills.
• Positive attitude to working within a team and independently.
• Experience in a professional kitchen
• Demonstrate knowledge of current restaurant trends, suppliers, and industry players

Qualifications: BS in Culinary Arts with 3 years of Experience

• Maintain a clean & organised kitchen
• A good team player with excellent interpersonal skills
• Self-motivated, creative, and able to drive quality
• Positive attitude with teamwork mindset
• Experience working in F&B is beneficial, however entry-level applicants with an interest in working in a kitchen are encouraged
• Basic English is a must, other languages are advantageous
• Ability to work in a busy environment
• Excellent communication skills and a professional attitude

Qualifications: BS in BS in Food Science with 6 years of Experience

• Excellent attitude, humble and very hardworking
• Very passionate about food and also bread
• Motivated to want to delight and please customers
• Attentive to details and meticulous to ensure smooth operations with minimal errors
• Good interpersonal skills to build good working relationships with colleagues, customers, and suppliers
• Good problem-solving skills to ensure continued operations in the face of challenges
• Work independently and in a team
• Being physically and mentally fit
• Work in a fast paced and demanding environment
• Strong passion and high energy to deliver quality food and achieve customer’s satisfaction

Qualifications: BS in Nutrition and Dietetics with 5 years of Experience

• Experience in a similar role in a luxury hotel.
• Experience working in high-volume operations
• Must have excellent knowledge of HACCP.
• Understanding of fine -dining Restaurants
• Bar/Lounge and Banquet department procedures
• Must be flexible within the role
• Good communication skills (verbal, listening, writing)
• Experience within a similar environment modern or fine dining restaurants and functions.
• Solid knowledge of food and hygiene practices
• Up to date knowledge of current food trends

Qualifications: BA in Gastronomy with 2 years of Experience

• Experience in a related position in fine dining gastronomy restaurants
• Experience and knowledge in Japanese and Asian cuisine will be considered an asset
• Professional attitude, very good communications skills
• Organized, calm, proactive, able to work efficiently under pressure
• Willing to work flexible hours, weekends, and public holidays.
• Excellent interpersonal skills and experience in supervising staff members.
• Need a passion for food and excellent cooking skills.
• Ability to stay calm under pressure and be able to delegate tasks to ensure a high standard of delivery is met.
• Good organizational skills and the flexibility to work as per the Rota requirements.
• Experience in a similar role, or be looking to step up from a previous experience within a kitchen to take on the next challenge.

Qualifications: BA in Hospitality Management with 7 years of Experience