Total 50 Director/C-Level cook job vacancies in Others category in Indonesia

1. Pleases customers by providing a pleasant dining experience.

2. Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

3. Executes cold food production in accordance with standards of plating guide specifications.

4. Adheres to proper food handling, sanitation, and safety procedures.

Requirements:

1. Minimum two (2) years of cooking experienced include food preparation

2. Current food handler certification

• Prepare and cook a variety of South Indian dishes with precision and authenticity
• Develop and innovate menu items while maintaining traditional recipes
• Oversee kitchen staff and ensure efficient kitchen operations
• Manage inventory and order supplies as needed
• Ensure adherence to all food safety and hygiene standards
• Train and mentor junior chefs and kitchen assistants
• Collaborate with management to plan and execute special events and promotions
• Monitor food quality and presentation to ensure customer satisfaction

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.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

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.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Chef (Roasted Delight Stall)

Job Title: Chef

Job Description:
We are seeking a dedicated and experienced Chef to join our newly established Roasted Delight Stall. The successful candidate will be responsible for food preparation, cooking, maintaining food quality, and ensuring kitchen cleanliness and hygiene standards.

Requirements:

• Relevant cooking experience preferred
• Able to work independently and in a team
• Responsible, punctual, and hardworking
• Singapore Citizens, Permanent Residents (PR), and Work Permit holders are welcome to apply

Salary & Benefits:

• Gross Monthly Salary: SGD 2,800 – SGD 3,800 (based on experience)
• 13th Month Bonus (AWS)
• Annual Leave
• Medical Benefits

Location: West Coast area.

Please whatsapp me at 97483496.

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.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties South Indian Dishes: different types of Briyanis, thosai, idli, varieties of pratas, South Indian Meals, Chicken/Fish/Mutton Curry, Dhalcha, Fish/Mutton/Chicken masala, etc
• North Indian Dishes: Tandoori items, varieties of Naans items, chicken tandoori, butter chicken, chicken tikka, chappati, panneer butter/masala, North Indian Meals etc
• To cook Bangladesh cuisines
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc)
• Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum 4 years of hands-on cooking experience in an Indian / Bangladesh Kitchen in relevant industry including handling in high volume service operations
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladesh dishes in a traditional way
• Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter and Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor, etc)
• Able to prepare meats, cutting slicing and de-veining meats
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required and actively participate in duties when kitchen staff on leave as all-rounder.
• Must have knowledge to control storage room temperatures for frozen/fresh meat and seafood products, vegetables etc
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi-Tasking is required
• Maintain workplace safety and health policies and procedures

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Atleast 4 years of hands-on cooking experience
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Proven experience in large-scale catering operations
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking indian dishes in a traditional way
• Must have the experience in cooking different types of South Indian Dishes and North Indian Dishes including Indian beverages and snacks
• Preferably able to cook varieties of Indian Briyani, dhalcha, chukka items and varieties of indian curries (fish, mutton, etc)
• Ability to prepare and manage specialty dishes like "Satti Soru" and customized menu items.
• Able to cook Indian and Western dishes such as pizza, pastas, finger food, snacks
• Must be able to work on weekends and Public Holidays. Strictly no off day on Friday, Saturdays, Sundays and Public Holidays) (6 days work week. Off day on every Tuesdays)
• Fast-paced kitchen environment in both bistro and catering settings
• Must be willing to work long hours, including early mornings, evenings, weekends, and public holidays
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures

Job Description & Requirements

Roles & Responsibilities :

1. Cook all south Indian Chettinad Food Items for breakfast,Lunch & Dinner

2. Cook Special chettinad items like - Mutton Chukka, Mutton Kola Urundai, Chicken Naatukoli, Paal Paniyaram & Boli.

3. Cook Chettinad Snacks like Murukku, Seedai.

4. Prepare Chettinad Drinks.

Job Requirements :

1. Preference will be given if Cooking experience in South Indian Chettinad Food catering or restaurant in Singapore

2. Able to Work in flexible timings

Roles & Responsibilities :

1. Cook all south Indian Chettinad Food Items for breakfast,Lunch & Dinner

2. Cook Special chettinad items like - Mutton Chukka, Mutton Kola Urundai, Chicken Naatukoli, Paal Paniyaram & Boli.

3. Cook Chettinad Snacks like Murukku, Seedai.

4. Prepare Chettinad Drinks.

Job Requirements :

1. Prefer Cooking experience in South Indian Chettinad Food catering or restaurant in Singapore

2. Able to Work in flexible timings

Job Summary

The Chief Cook is responsible for overseeing all kitchen operations, ensuring food quality, maintaining hygiene and safety standards, supervising kitchen staff, and preparing meals according to company standards. The Chief Cook will also assist in menu planning, inventory control, and maintaining an efficient and productive kitchen environment.

Duties and Responsibilities

• Prepare and cook a wide variety of dishes according to the company’s recipes and standards.
• Plan and organize daily kitchen operations.
• Supervise and coordinate kitchen staff and ensure smooth kitchen workflow.
• Ensure food quality, presentation, and portion control are maintained at all times.
• Monitor food preparation and cooking methods to ensure consistency and hygiene standards.
• Maintain cleanliness and sanitation of kitchen equipment, utensils, and work areas.
• Ensure compliance with food safety regulations and company policies.
• Check food stock levels and assist in ordering kitchen supplies and ingredients.
• Inspect ingredients and food products to ensure freshness and quality.
• Train and guide junior kitchen staff on food preparation and kitchen procedures.
• Minimize food wastage and control kitchen costs effectively.
• Develop new dishes and assist in menu planning when required.
• Ensure all kitchen equipment is properly maintained and report any defects promptly.
• Handle customer feedback related to food quality professionally when necessary.
• Perform any other duties assigned by the management.

Requirements

• Minimum several years of experience in food preparation and kitchen operations.
• Strong knowledge of cooking methods, food safety, and kitchen management.
• Ability to work in a fast-paced environment.
• Good leadership and supervisory skills.
• Ability to work on weekends, public holidays, and shifts when required.
• Physically fit and able to stand for long hours.
• Responsible, disciplined, and able to work independently.

Working Hours

• 6 days work week.
• Working hours according to company schedule and operational requirements.

Skills and Competencies

• Team leadership
• Time management
• Food preparation and presentation
• Inventory control
• Hygiene and sanitation management
• Communication and coordination skills

If you want, I can also help you prepare:

• MOM-compliant Singapore employment contract wording
• More professional version for EP/SPass application
• Chinese version
• Restaurant-specific version (Chinese cuisine, bakery, western, seafood, etc.)
• Simple version for Work Permit application

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.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities

Supervisor Job Responsibilities and Duties

• Supervise employees to help ensure efficiency and productivity.
• Perform administrative tasks under the guidance of the supervisor, such as documenting procedures and creating guidelines.
• Assist the supervisor in hiring new personnel by reviewing applications and performing initial meetings with candidates.
• Participate in company training seminars in order to help the company move forward.
• Train new hires on the job once they’ve completed initial training with the supervisor.
• Bring any employee concerns to the supervisor in order to ensure company morale.

Supervisor Skills and Qualifications

• Knowledge of business practices
• The ability to foster teamwork
• Background in project management
• Experience with coaching or training
• Strong oral and written skills
• The ability to work well with others
• Strong leadership skills that include being a self starter

Individual to be involved in:

1.Controlling and directing the food preparation process

2.Approving and polishing dishes before they reach the customer

3.Managing and working closely with other Chefs of all levels

4.Creating menu items, recipes and developing dishes ensuring variety and quality

5.Determining food inventory needs, stocking and ordering

6.Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food 7.safety guidelines

8.Being responsible for health and safety

9.Being responsible for food hygiene practices

Technical Skills and Competencies

1.Excellent knowledge of all sections

2.Ability to produce excellent high-quality food

3.Good oral communication

Team management skills

4.High level of attention to detail

Good level of numeracy

5.Adaptability to change and willingness to embrace new ideas and processes

6.Ability to work unsupervised and deliver quality work

7.Positive and approachable manner

8.Team player qualities