Full time $70,000 – $75,000 per year
The right candidate must have a desire to work with high quality food, be comfortable in a fast-paced environment and be passionate about our philosophy for seasonal fresh produce.
Rosters will include a balanced mix of lunch and dinner shifts, including weekends.
Must have a minimum of 3 years’ experience as a chef with relevant hospitality qualification.
Responsibilities include but are not limited to:
· Create a diverse and appealing menu for the restaurant and for any events as requested by the patrons; creative menu along with Asian fusion would be an add on.
· Food Preparation and ensuring proper preparation of all aspects of varied types of international menu is welcome. Maintain high standards of quality and presentation for all dishes served; creative new sauces to suit patrons’ preferences is a surplus.
· Supervise all kitchen staff. Recruit, train, and mentor the team in various cooking techniques, safety protocols, and food handling practices.
· Work closely with the owners and management team to develop promotional events, special menus, and seasonal offerings.
· Budgeting and Cost Control: Assist in budget creation and manage kitchen related expenses, such as food costs, labour, and equipment maintenance, while ensuring profitability.
· Ability to run all sections in the kitchen
Only short-listed candidates will be contacted.
Please forward your resumes to email [email protected]
The right candidate must have a desire to work with high quality food, be comfortable in a fast-paced environment and be passionate about our philosophy for seasonal fresh produce.
Rosters will include a balanced mix of lunch and dinner shifts, including weekends.
Must have a minimum of 3 years’ experience as a chef with relevant hospitality qualification.
Responsibilities include but are not limited to:
· Create a diverse and appealing menu for the restaurant and for any events as requested by the patrons; creative menu along with Asian fusion would be an add on.
· Food Preparation and ensuring proper preparation of all aspects of varied types of international menu is welcome. Maintain high standards of quality and presentation for all dishes served; creative new sauces to suit patrons’ preferences is a surplus.
· Supervise all kitchen staff. Recruit, train, and mentor the team in various cooking techniques, safety protocols, and food handling practices.
· Work closely with the owners and management team to develop promotional events, special menus, and seasonal offerings.
· Budgeting and Cost Control: Assist in budget creation and manage kitchen related expenses, such as food costs, labour, and equipment maintenance, while ensuring profitability.
· Ability to run all sections in the kitchen
Only short-listed candidates will be contacted.
Please forward your resumes to email [email protected]
