OPENING FALL 2022! Jiwa Singapura is seeking talented, highly motivated individuals who want to be part of the region’s premier Singaporean concept. Team up with talented individuals who are genuinely passionate about hospitality in this unique opportunity in Tysons. Located on the second floor at Tysons Galleria, our 10,000 square foot restaurant is the second venture from the minds behind Cranes Spanish Kaiseki a Michelin Starred restaurant in Washington, D.C.

Balancing inspiration from the modern built forms of Singapore with traditional patterns to create a restaurant space that is imbued with culture. The elegant space includes 30ft ceilings, 2 beautiful bars, chefs table, and an expansive patio.

Bringing the flavors of the East to Virginia, Chef Mamu Rashidin is introducing dishes not seen in the region. Highly focused on seafood, Jiwa will offer small plates, a la carte, and a "makan-hidang" a chefs tasting menu that highlights the flavors of Singapore.

Apply to be part of our team if you are hard-working, friendly, with a desire to excel, value a great working environment as well as a shared commitment to hospitality and guest service.
We seek outstanding people who share our mission to provide a unique and extraordinary dining experience to each guest.

The Role:

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the General Manager, Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis.It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the standards set forth by Jiwa. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

Chef de cuisine Requirements

Your Mission

Organise the plan of your activity within the kitchen, team management.

Preferred:Hospitality Degree / Business Management / Food &Beverage MGMT 

Strong business acumen reviewing P&L, Labor, and Proficient in Microsoft Office platforms, , Toast POS, Margin Edge, and Resy.

Additional experience in multi-unit/multi tasking management , included hand on operations is preferred

Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, food safety, HACCP ,service techniques, and guest interaction.

Take into account comments or suggestions from the clients and/or your team and transmit them to your manager

Be able to train and delegate jobs in kitchen area.

Design weekly plan for the supplied needs according to the stocks and guest reservations

Respect Company standards and apply hygiene and safety procedures

Integrate members in your team  identifying their needs and organising training sessions to improve their skills and competence

Qualifications

Bachelor’s Degree, or any related Culinary degree.

Minimum of 3 years of industry and culinary management experience.

Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.

Experience handling Toast Pos and expediting - Main kitchen operation with key strength in SouthEast Asian Cuisine and Western exposure

Eye for detail to achieve operational excellence. Passion for leadership and teamwork. Excellent guest service skills

Certification in food safety  production or culinary is compulsory

Experience in international cooking and management mandatory

Skills for both hot and cold catering management 

Fluent in English is necessary