• Design and prepare innovative menus aligned with customers' tastes.
• Oversee kitchen operations, ensuring adherence to health and safety standards.
• Collaborate with staff to optimize restaurant efficiency and customer satisfaction.
• Manage inventory and coordinate supplies with procurement team.
• Train and mentor kitchen staff to uphold culinary excellence.

Brookside Manpower Services specializes in connecting talented individuals with leading industry firms, aiming to enhance recruitment in the culinary sector for exceptional Chef roles.

Experience: with at least 3 years’ above related experience from 4- or 5-Star Hotel or Restaurants

Salary: depends on candidate work experience and candidate performance during the online interview

Education Attainment : Degree in Culinary

SPECIFIC DUTIES AND RESPONSIBILITIES

Perform the following functions:

•  Order supplies, food and ingredients based on rapidly shifting demand
•  Hire and train kitchen staff in specific stations, and cross-train as necessary
•  Create schedules for kitchen staff to ensure there are always enough workers to meet the demand, particularly for the lunch rush
•  Maintain inventory levels and conduct full weekly inventory
• Schedule and oversee necessary maintenance and repairs on kitchen appliances
• Assist the Restaurant Supervisor with menu changes and adjustments based on seasonal availability
•  Respond personally to guest questions and complaints
• Keep weekly and Monthly Reports
• Maintain sanitation and safety standards in the kitchen area

• Create and deliver high-quality dishes for fine dining at The Marison Hotel.
• Ensuring culinary excellence in hospitality & tourism.
• Develop menu offerings, forecast supply needs, and maintain inventory.
• Comply with and enhance hygiene and safety protocols.
• Collaborate with management to craft memorable dining experiences.

• Proven experience as a Cher or similar role
• Strong leadership and communication skills
• Creativity with a keen eye for detail presentation
• Knowledge of food safety, sanitation, and kitchen operations
• Passion for delivering outstanding culinary experience

• Operate and manage the pastry section of a kitchen, working together with the other chefs
• Decorate and present pastries and baked goods in a tasteful and beautiful way
• Monitor and order ingredients, supplies and equipment
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Identify staffing needs, help to recruit new personnel and train them
• Develop new seasonal recipes and menus and keep up with the latest trends

JOB SUMMARY

As a Chef you will prepare and serve delicious meals for our customers, studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.

JOB RESPONSIBILITIES

·       Responsible in making menu items

·       Comply with all safety and sanitation guidelines and procedures

·       Work with kitchen staff to prepare and cook food in a timely manner

·       Oversee Food preparation

·       Ensure that all dishes are cooked well and presented in a pleasing way

·       Determine how much food and supplies need to be ordered

·       Ensuring health and safety of the customers on the food that they are serving

·       Be excellent in physical dexterity to maintain cleanliness and orderliness of assigned tasks and work areas

·       Inventory of food supplies and food Costing

Line Cook Responsibilities:

• Ensuring the preparation station and the kitchen are set up and stocked.
• Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
• Reporting to the executive chef and following instructions.
• Making sure food preparation and storage areas meet health and safety standards.
• Cleaning prep areas and taking care of leftovers.
• Stocking inventory and supplies.
• Cooking menu items with the support of the kitchen staff.

• Prepares food in accordance with standard recipe.
• Ensures quality of food and determine size of food proportions.
• Ensures that all food is creatively and attractively presented at all times.
• Work with minimal supervision.
• Additional duties and responsibilities related to the job may be assigned as required.
• Maintains cleanliness and order in his work area.
• Maintains the proper use of kitchen equipment and supplies
• Maintains the proper use of kitchen equipment and supplies
• Ensures that all utensils, wares, kitchen, equipment’s are properly maintained and accounted for.
• Performs other duties as maybe assigned.

Executive Chefs complete a variety of creative, organizational and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Their responsibilities frequently include:

• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed

- Create and prepare high-quality dishes in accordance with menu standards.

- Supervise kitchen staff and manage kitchen operations.

- Ensure food safety and sanitation standards are maintained.

• Food Preparation & Cooking: Prepare and cook steaks to order, ensuring proper doneness, and prepare Italian dishes like pasta, sauces, risotto, and pizzas with attention to authenticity and quality.
• Station & Inventory Management: Maintain organized and clean cooking stations, manage inventory of ingredients, and ensure all items are fresh and stocked for both steak and Italian dishes.
• Plating & Presentation: Plate dishes according to restaurant standards, ensuring each steak and Italian dish is visually appealing and garnished appropriately.
• Food Safety & Sanitation: Follow health and safety protocols to maintain cleanliness and proper food handling, ensuring all ingredients are stored correctly and hygienically.
• Collaboration & Efficiency: Work closely with other kitchen staff, communicate effectively, manage time during busy service periods, and adapt to customer requests and special menu needs.

As the Head Chef, you will take the lead in overseeing all kitchen operations at Golden Bamboo Restaurant. You will be responsible for menu development, food quality, kitchen efficiency, and team management. The ideal candidate is an experienced culinary professional who is passionate about creating memorable dining experiences while maintaining high standards of food quality, safety, and service.

• Lead, manage, and motivate kitchen staff to ensure efficient and high-quality food preparation.
• Create and design menus that reflect the restaurant's brand, incorporating seasonal ingredients and authentic flavors.
• Ensure consistency and quality in food presentation, taste, and portion control.
• Oversee food preparation and ensure compliance with health and safety regulations.
• Manage kitchen inventory, ordering supplies, and keeping food costs within budget.
• Maintain cleanliness and organization in the kitchen and storage areas.
• Train, mentor, and develop kitchen staff, fostering a collaborative and positive work environment.
• Monitor kitchen performance and make adjustments to improve efficiency and quality.
• Collaborate with the front-of-house team to ensure seamless service and an exceptional guest experience.
• Keep up with culinary trends and continuously refine the restaurant's offerings.

• Prepare and cook menu items following recipes and standards.
• Maintain cleanliness and organization of the kitchen.
• Ensure food safety and sanitation practices are followed.
• Assist in menu planning and inventory management.
• Work collaboratively with kitchen staff in a fast-paced environment.
• Manage kitchen equipment and report maintenance issues.