Total 586 commis chef job vacancies in Others category in Indonesia

Job Description & Requirements

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

3. The candidate should have proven experience as a chef in preparing Chinese cuisine.

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

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

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

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- 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

- Ensure appealing plate presentation

- Supervise 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

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- 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

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Job Description & Requirements

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and consistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• Minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements.

Qualifications:

• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective sections will be an advantage.

Role:
A Chef is responsible for planning, preparing, cooking, and presenting food while ensuring high standards of quality, hygiene, and customer satisfaction. The chef also supervises kitchen operations and kitchen staff.

Responsibilities

1. Plan and prepare menus according to customer preferences and business requirements.
2. Prepare, cook, and present food in accordance with recipes and quality standards.
3. Supervise and coordinate the work of assistant cooks and kitchen staff.
4. Ensure food is prepared and served in a timely manner.
5. Monitor food quality, taste, presentation, and portion control.
6. Maintain cleanliness and hygiene standards in the kitchen in compliance with food safety regulations.
7. Inspect ingredients and ensure proper storage of food items.
8. Monitor inventory levels and order kitchen supplies when necessary.
9. Minimize food wastage and control food costs.
10. Train and guide kitchen staff on food preparation techniques and safety procedures.
11. Ensure compliance with workplace health and safety regulations.
12. Handle customer feedback related to food quality and make improvements where necessary.

Key Skills

• Culinary and food preparation skills
• Leadership and team management
• Time management
• Creativity and menu planning
• Knowledge of food safety and hygiene standards
• Attention to detail
• Problem-solving and decision-making abilities
• Communication and teamwork skills

Reporting To

• Kitchen Manager
• Head Chef
• Restaurant Manager (depending on the organization structure)

Supervises

• Assistant Cooks
• Kitchen Assistants
• Kitchen Helpers
• Other kitchen staff as assigned

The Research and Development (R&D) Chefcreates new recipes to improve food product from the organisation. Ready todesigns new recipes in consideration of ideas and market demand for newproducts. Ready to improves recipes and preparation methods to meet massproduction and regulatory needs. Ready to helps to design marketing strategiesbased on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts andis experienced in the Food and Beverage (F&B) sector. Candidate works in akitchen or laboratory. Candidate has good knowledge on food science and isfamiliar with nutrition and mass production needs. Candidate has soundunderstanding of cultural and culinary trends. Candidate is very creative indeveloping and presenting products.

Duties and Responsibilities

•          Assistin data gathering for new product specifications.

•          Confirmproduct formulations and other information for constructing product profiles.

•          Createnew recipes and refine taste profiles through experimentation.

•          Developideas from food preparation processes for marketing purposes.

•          Developproduct improvements based on sensory testing and consumer data.

•          Establishproduct specifications and documentations.

•          Makerecommendations in the design of new manufacturing processes or to changecurrent equipment or processes.

•          Modifynew 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.

•          Refinerecipe formulation for mass production purposes.

•          Reviewingredients to meet customer needs and requirements.

•          Reviewmethods to improve quality of new food products and compliance with foodregulations during mass production.

•          Suggestalternative ingredients and food preparation processes to meet mass productionand compliance needs.

•          Suggestchanges to new food production processes.

•          Supportsales team by preparing samples for local and overseas customers.

•          Troubleshootproduction processes to resolve production, quality and regulatory complianceissues.

Requirements and Qualifications

•          Strongknowledge of food science and nutrition.

•          Excellentculinary skills and creativity.

•          Abilityto work well under pressure.

•          Strongcommunication and presentation skills.

•          Detail-orientedwith strong organizational skills.

•          Abilityto conduct thorough research.

•          Proficiencyin using kitchen equipment and tools.

•          Knowledgeof food safety regulations.

•          Abilityto work independently and as part of a team.

•          Strongproblem-solving skills.

•          Willingnessto stay updated on industry trends.

•          Experiencein training and mentoring staff.

•          Abilityto source and evaluate new ingredients.

•          Degreeor Diploma or minimum three years relevant work experience

•          Ableto work early mornings, nights, and weekends

Job Description & Requirements

* 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

* Deep knowledge of every aspect of Chinese dishes

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

• 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.

As a key member of our team, you will play a vital role in ensuring the highest standards of food quality and service excellence. Your responsibilities will include:

1. Obedience to restaurant rules and disciplines.
2. Effective management of the production department, including labor allocation and supervision of subordinates.
3. Main chef to cook Vietnamese Banh Mi, Pho (Vietnam Noodle) and other dishes.
4. Familiarity and mastery of all supplies, as well as procurement planning and inventory management.
5. Control over food costs and responsible use of raw materials to minimize waste.
6. Maintenance of high food quality standards, regular checks on specifications, timely supply, and organized workflow to meet urgent customer needs.
7. Training and development of chefs to preserve Vietnam dish characteristics and flavors, increasing menu variety and creativity.
8. Promotion of clean working conditions, personal hygiene, and living appearance among kitchen staff.
9. Collaboration between front and rear fields, open-minded feedback from guests.

Required:

1. Understand/knowledge about Vietnamese Cuisine, especially Banh Mi, Pho & Healthy rolls.

2. Passionate about cooking.

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SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist senior chefs with food preparation and basic cooking tasks.
• Maintain high hygiene and cleanliness standards in the kitchen.
• Support daily requisitions and ingredient preparation.
• Help with inventory checks and stock organization.
• Contribute to the overall efficiency and smooth running of kitchen operations.

REQUIREMENTS

• Min. of 1 to 2 years of experience in kitchen setting.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

**We regret to inform you that only shortlisted candidates will be notified. **

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government

Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

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 expectedstandards;
• Attend to kitchen-related duties stock- checking and inventory andordering;
• Practice and ensure good hygiene and housekeeping standards within thekitchen;
• 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 Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

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：

• Past experience as a working chef.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Cooks guests' orders according to

their preferences

Employs food safety best practices

and makes sure that all kitchen sta!

members do the same

Acts with appropriate caution in a

dangerous environment where there

are knives and high-temperature

surfaces

Selects choice ingredients that will

give dishes the best flavour

Experiments to come up with new

specialties that will draw diners into

the restaurant

Coaches the sous chef and other

members of the kitchen staff, so they

perform at their best

Determines how much food to order

and maintains an appropriate supply

at the restaurant

Keeps up with trends in cooking and

the restaurant business to ensure

that guests have a positive experience

Works quickly and accurately during

busy periods, such as weekends and

evenings

Occasionally takes on extra duties,

such as cleaning, when the kitchen is

short-stafed or the restaurant is

particularly busy

Takes direction and works with the

restaurant's administrative team

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
• Able to work longer hours with prolonged period of standing.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.