Total 6 job vacancies by Sbm Sultan Trading Pte. Ltd.

Responsibilities:

·        Ensuring promptness,freshness, and quality of dishes.

·        Coordinating cooks'tasks.

·        Implementing hygienepolicies and examining equipment for cleanliness.

·        Designing new recipes,planning menus, and selecting plate presentations.

·        Reviewing staffinglevels to meet service, operational, and financial objectives.

·        Hiring and trainingkitchen staff, such as cooks, food preparation workers, and dishwashers.

·        Performingadministrative tasks, taking stock of food and equipment supplies, and doingpurchase orders.

·        Setting and monitoringperformance standards for staff.

·        Obtaining feedback onfood and service quality, and handling customer problems and complaints.

Requirements:

·        Advanced knowledge offood professional principles and practices.

·        Proficient knowledge ofhuman resources management.

·        Excellent communicationskills.

·        Ability to meetdeadlines.

The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Duties andResponsibilities

·        Setting up, cleaning, and organizing workstations

·        Preparing ingredients for the shift; washingvegetables, chopping, seasoning meat, etc.

·        Preparing deep fryer, utensils, and grill forshift

·        Roti prate flour mixing

·        Ready to cook Goring items(nasi,ikanpils,mee,kwithya,noodles)

·        preparation of south indian & north indiancuries

·        Taking orders from wait staff or computerizedsystem

·        Cooking order according to food health andsafety standards

·        Recommending ideas for specials or seasonaldishes

·        Handling multiple food orders at one time

·        Monitoring multiple food orders as new ordersarrive

·        Dressing order for presentation

·        Ensuring each guest order has the correct foodand sides

·        Delivering food order to wait staff in atimely manner

·        Storing all food properly

·        Sanitizing and cleaning work stations andutensils

·        Reordering stock and food supplies

·        Monitoring other cooks and team members

·        Assisting other cooks in preparing food orhelping other team members when needed

Requirements andQualifications

·        Ready to work any shift

·        Able to work in a fast-paced environment

·        Able to multitask, prioritize, and manage timeefficiently

·        Physical endurance to stand for an entireshift

·        Self-motivated and self-directed

·        Works well as part of a team and on individualtasks

·        Able to quickly memorize complex or multipleorders

·        High school degree or equivalent

·        Previous experience as a cook, or relevantwork experience

·        Legally able to work in establishments whichserve alcohol

·        Able to work early mornings, nights, andweekends

·        Must pass a background check

·        Able to read and write

Job Description

Asa head chef you will be responsible for everything that goes on in youremployer’s kitchen. Not only will you be required to oversee all dishes fromstart to finish, you are also tasked with hiring and firing employees, meetinghealth and safety standards and dreaming up new recipes for the restaurant youwork in.

Ifyou love to cook, enjoy being creative and relish the challenges that come withresponsibility, read on to learn more about becoming a head chef.
Requirements
A candidate who wants to become a head chef must acquire on the job trainingwhich is most important for career progress and advancement in the path ofbecoming a head chef.

Ahead chef must possess a lot of stamina and will power to be able to stand forlong hours and work for extended hours too in order to experiment in creatingnew dishes.

Thecandidate should also possess good knowledge of food products and theiravailability in order to plan cuisine accordingly.

Ahead chef should have good organizing, supervising and time management skillsto be able to oversee all the activities that take place in the kitchen in aproper manner.

Responsibilities

·        Coordinate dailyFront of the House and Back of the House restaurant operations

·        Deliver superiorservice and maximize customer satisfaction

·        Respondefficiently and accurately to customer complaints

·        Regularly reviewproduct quality and research new vendors

·        Organize andsupervise shifts

·        Appraise staffperformance and provide feedback to improve productivity

·        Estimate futureneeds for goods, kitchen utensils and cleaning products

·        Ensure compliancewith sanitation and safety regulations

·        Managerestaurant’s good image and suggest ways to improve it

·        Controloperational costs and identify measures to cut waste

·        Create detailedreports on weekly, monthly and annual revenues and expenses

·        Promote the brandin the local community through word-of-mouth and restaurant events

·        Recommend ways toreach a broader audience (e.g. discounts and social media ads)

·        Train new andcurrent employees on proper customer service practices

·        Implementpolicies and protocols that will maintain future restaurant operations

Requirements andskills

·        Proven workexperience as a Restaurant Manager, Restaurant General Manager

·        Proven customerservice experience as a manager

·        Extensive foodand beverage (F&B) knowledge, with ability to remember and recallingredients and dishes to inform customers and wait staff

·        Familiarity withrestaurant management software, like OpenTable and PeachWorks

·        Strongleadership, motivational and people skills

·        Acute financialmanagement skills

BusinessDevelopment Executive Responsibilities:

·        Familiarizing yourself with all products and services offered by ourcompany.

·        Procuring new clients through direct contact, word-of-mouth, andcollaboration with the marketing department.

·        Attending networking activities to research and connect with prospectiveclients.

·        Maintaining meaningful relationships with existing clients to ensurethat they are retained.

·        Suggesting upgrades or added products and services that may be ofinterest to clients.

·        Crafting business proposals and contracts to draw in more revenue fromclients.

·        Negotiating with clients to secure the most attractive prices.

·        Equipping staff with the technical and social skills needed to enhancesales.

·        Reviewing clients' feedback and implementing necessary changes.

·        Remaining in tune with trends in consumption to ensure that ourofferings remain relevant.

BusinessDevelopment Executive Requirements:

·        Degree in marketing, business administration, or similar.

·        Extensive sales experience.

·        Intuitive and insightful, particularly regarding human behavior.

·        Ability to generate revenue by identifying pain points and suggestingsuitable products or services.

·        Professional yet affable disposition.

·        Neat, well-groomed appearance.

·        Great networking skills.

·        Excellent written and verbal communication.

·        Resourceful, with outstanding research skills.

·        Emboldened by challenges.

Job Description

We are looking for an experienced and qualified SeniorChef to organize the kitchen’s activities. You will be the first in command inthe facilities and will create and inspect dishes before they arrive at thecustomers 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