Total 2 job vacancies by Al Borgo Pte. Ltd.

In the culinary world, a talented chef is the heart of every kitchen, blending artistry with precision to craft memorable dining experiences. Beyond technical expertise, the ideal candidate embodies creativity, leadership, and a passion for flavors that inspire and delight. Hence we are looking for a passionate and talented person to play the role with the following qualities :-

1. Menu Planning and Development

• Designing and updating menus, considering seasonal availability, customer preferences, and profitability.
• Innovating new dishes and recipes to keep the menu fresh and exciting.
• Ensuring the menu caters to diverse dietary requirements and preferences (e.g., vegan, gluten-free).

2. Food Preparation and Cooking

• Overseeing the preparation, cooking, and presentation of meals.
• Ensuring food is prepared to high standards of taste, presentation, and hygiene.
• Managing portion sizes and garnishing dishes to enhance visual appeal.

3. Team Management

• Supervising kitchen staff, including cooks, assistants, and dishwashers.
• Training and mentoring team members to maintain efficiency and skill levels.
• Assigning tasks and managing work schedules to ensure smooth operations.

4. Quality Control

• Ensuring ingredients and finished dishes meet quality standards.
• Conducting taste tests and inspections for consistency.
• Monitoring storage and handling of ingredients to maintain freshness.

5. Hygiene and Safety Compliance

• Enforcing strict hygiene and sanitation standards in the kitchen.
• Ensuring compliance with food safety regulations and health codes.
• Conducting regular cleaning and maintenance of kitchen equipment.

6. Inventory and Cost Management

• Managing inventory levels to avoid shortages or overstocking.
• Ordering ingredients and supplies while adhering to budget constraints.
• Controlling waste to minimize costs and ensure sustainability.

7. Collaboration and Communication

• Liaising with front-of-house staff to ensure customer satisfaction.
• Collaborating with management on menu pricing and special events.
• Addressing customer feedback to refine offerings and service.

8. Adaptability and Problem-Solving

• Handling unexpected challenges, such as equipment malfunctions or staff shortages.
• Adapting to last-minute menu changes or customer requests.

9. Culinary Innovation

• Staying updated on food trends and culinary techniques.
• Experimenting with flavors, textures, and presentation styles.

10. Leadership and Vision

• Inspiring the team to strive for excellence in every aspect of kitchen operations.
• Setting a vision for the kitchen that aligns with the establishment’s goals.

The specific duties may expand or narrow depending on the establishment's size and type.

• 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