Total 5,749 Others level F&B / Tourism / Hospitality job vacancies

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

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

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

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

We require Boat Captain with Steersman/ Helmsman that is able to

-steer the boat in a safe manner

-protray good self image

-maintain cleaniness of boat

-assist passengers during embarkation and disembarkation

-basic communication

-explaining of products and service to customer

-work in a team

Roles and responsibilities not limited to the above

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• 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 costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Job Summary

Lead kitchen operations by applying expertise in French cuisine to train staff and develop innovative dishes, ensuring high culinary standards and efficient workflow.

Responsibilities

• Lead kitchen operations to maintain high standards of food quality and safety
• Apply knowledge of French cuisine to prepare and innovate menu items
• Train new kitchen staff to develop their culinary skills and ensure consistent food preparation
• Create new dishes by experimenting with ingredients and techniques to enhance the menu
• Manage kitchen workflow during the 3pm to 11pm shift to ensure timely service
• Maintain a clean and organised kitchen environment

Other Information

• Work schedule: 5-day work week with fixed days off on Sunday and Monday
• Working hours: 3pm to 11pm
• Salary range: $6k- $7.5k

Job Description

We are seeking a service-oriented Restaurant Service Staff to support daily front-of-house operations. The role involves assisting with reservations, coordinating seating arrangements, and delivering excellent customer service. Responsibilities include taking orders, serving food and beverages, handling basic wine service, and ensuring tables are cleared and reset promptly. The role also requires maintaining cleanliness of the dining area and supporting smooth daily operations.

Responsibilities

• Assist in managing reservations and assigning tables
• Take orders and serve food and beverages
• Handle basic wine service (opening and pouring)
• Clear and reset tables efficiently
• Maintain cleanliness of dining and service areas
• Support daily restaurant operations

Requirements

• Good customer service and communication skills
• Basic computer knowledge
• Familiarity with food and beverage service is an advantage
• Able to work in a fast-paced environment

Job Summary

Maintain kitchen workflow, ensure food consistency, oversee kitchen cleanliness and quality of ingredients and dishes.

Responsibilities

• Manage kitchen workflow during the 3pm to 11pm shift to ensure timely service
• Maintain a clean and organised kitchen environment

Other Information

• Work schedule: 5-day work week with fixed days off on Sunday and Monday
• Working hours: 3pm to 11pm
• Salary range: $3k- $4k

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

1. Manage food costing and inventory. 2. Lead, mentor and manage culinary team. 3. Create prepare lists for kitchen crew. 4. Maintain standards for food storage, rotation, quality and appearance. 5. Establish mainteance and cleaning schedules for equipments, storage, and work areas. 6. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales. 7. Cook food in a timely manner. 8. Delegate tasks to kitchen staff.

We are looking for a passionate Head Chef responsible for ensuringthat the standard and quality of the food production and the hygiene within thedepartment is maintained at the highest level at all times. This role is verymuch hands-on, requiring attention to detail and a positive work attitude.

Responsibilities:

• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Manage kitchen stocks
• Ensure catering staff are working safely at all times
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Qualifications:

• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills

We are looking for food and beveragesupervisor who can direct and schedules kitchen, bar staff and food andbeverage servers. During peak hours they may assist in seating or servingcustomers and ensure the cleanliness and general look of the dining room.

Responsibilities:

• Greet customers and answer their questions about menu items and specials
• Take food or drink orders from customers
• Relay customers’ orders to other kitchen staff
• Prepare food and drink orders, such as sandwiches, salads, and coffee
• Accept payments and balance receipts
• Serve food and drinks to customers at a counter, at a stand, or in a hotel room
• Clean assigned work areas, dining tables, or serving counters
• Replenish and stock service stations, cabinets, and tables
• Set tables or prepare food trays for new customers

Qualifications:

• ·      Excellentsales skills
• ·      Excellentcustomer service skills
• ·      Goodcommunication skills
• ·      Leadershipskills
• ·      Provenhuman resource management skills such as training, motivation,
• ·      Excellentorganizational skills
• ·      Knowledge of the products, services, sector,industry and local area
• ·      Knowledge of relevant legislation andregulations

We are seeking for a passionate and driven F&BManager who is responsible for overseeing and managing all aspects of food andbeverage operations, including budget management, team leadership, customerservice, menu design, and compliance with health and safety regulations.

Responsibilities

·       Manage all F&B and day-to-day operations

·       Design exceptional menus, purchase goods and continuously make necessaryimprovements

·       Identify customers’ needs and respond proactively to all of theirconcerns

·       Lead F&B team by attracting, recruiting, training and appraisingtalented personnel

·       Provide a two-way communication and nurture an ownership environmentwith emphasis in motivation and teamwork

·       Organize, direct and evaluate food and beverage service

·       Shift scheduling

·      Negotiate supplier arrangements for food andbeverage products

Qualifications

·       Proven food and beverage management experience

·       Mastery in delegating multiple tasks

·       Communication and leadership skills

·       Up to date with food and beverages trends and best practices

·       Ability to manage personnel and meet financial targets

·       Guest-oriented and service-minded 

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• 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 costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• 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 costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Company Overview

At Shinya Izakaya, we offer a cozy setting to enjoy authentic Japanese dishes like sushi, sashimi, and sizzling skewers. With fresh ingredients and bold flavors, we bring the true essence of izakaya dining to your table.

Job Summary

The Head Chef leads the culinary vision and daily kitchen operations of a new restaurant, ensuring food quality, team development, cost control, and compliance to deliver an exceptional dining experience.

Responsibilities

• Lead the culinary direction to align menus and kitchen practices with the restaurant’s concept, brand standards, and business goals
• Oversee daily kitchen operations to ensure consistent execution of dishes meeting quality and presentation standards
• Manage food cost by controlling inventory, minimizing wastage, and optimizing labor efficiency to support profitability
• Recruit, train, and develop kitchen team members to build a skilled, motivated, and professional workforce
• Ensure strict compliance with food safety and hygiene regulations to maintain a safe and sanitary kitchen environment
• Collaborate with front-of-house teams to coordinate service and deliver a seamless guest experience
• Contribute to creative culinary research and development and support group-wide initiatives to innovate menu offerings
• Maintain composure and apply solutions-focused problem-solving in a fast-paced kitchen environment

Preferred competencies and qualifications

• Proven experience as Head Chef, Chef de Cuisine, or Senior Sous Chef prepared to advance into a leadership role
• Demonstrated leadership and kitchen management skills through team oversight and operational discipline
• Excellent palate with attention to detail and commercial awareness to maintain food quality and profitability
• Experience working in quality-driven or concept-led restaurants preferred
• Strong communication skills with a passion for mentoring and developing culinary talent

Other Information

Benefits

• Monthly salary: $7,000 – $9,000 (commensurate with experience)
• Collaborative leadership environment
• 5-day work week (44 hours per week)
• Group medical and hospitalization coverage
• Staff discounts
• Meals and transport benefits