Kotuwa is awarded by Bib Gourmand from Michelin. We are seeking a Chef De Partie to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Sri Lankan cuisine.

The Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu’s, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction across the estate

Job Description

• In charge of the daily mise en place and ordering for the assigned section.
• Carry out given recipes and instructions with precision and speed.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals
• Receiving of stock and stock rotation.
• Monitoring food portion and waste to maintain profit margin.
• Preparing staff meal on rotational basis
• Adhere to the schedule set by Sous Chef or Head Chef
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie cook in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Chef De Partie to join our pre-opening team, in either the hot kitchen or in the cold kitchen.

1. Job Purpose

The Chef De Partie is responsible for:

• Preparing all food products in all kitchen sections (hot and cold) and making them ready for in-house service or dispatching to delivery

2. Principal Accountabilities

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

• Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

• Minimum 3 years of kitchen experience, at least 2 year as Chef De Partie
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

5. Physical Requirements of the job

• Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises
• Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day
• Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking several experienced and dynamic Demi Chefs o join our pre-opening team.

1. Job Purpose

Demi Chefs shall be responsible for preparing and assisting in all food products across various kitchen sections, ensuring they are ready for in-house service.

2. Principal Accountabilities:

1. Assist in food preparation, maintaining outstanding quality, appearance, and consistency according to the restaurant's recipes and standards.
2. Complete assigned prep work duties efficiently within specified time frames.
3. Continuously move prepared food out of the prep area to maintain workflow.
4. Work in a team-oriented environment to produce foods in a timely and orderly manner.
5. Assist in ensuring the accuracy and quality of received food products and other supplies for daily operations.
6. Maintain cleanliness of work stations and equipment at all times, following designated cleaning schedules.
7. Ensure sanitation solutions adhere to Company codes and that all utensils, dishware, equipment, and storage areas are clean and sanitized.
8. Observe compliance with company policies, procedures, and governmental laws and regulations.
9. Collaborate with Chef de Partie to generate new ideas for respective sections.
10. Constantly develop skills and knowledge in culinary arts.
11. Perform other duties assigned by management.

3. Communication & Working Relationships:Communicate professionally with supervisors and subordinates to maintain a productive working environment.

4. Knowledge, Skills, and Experience:

1. Minimum 3 years of kitchen experience, with at least 1 year as a Demi Chef.
2. Proficient in understanding oral and written instructions in English.
3. Ability to handle multiple priorities and work under stress.
4. Knowledge of international standards of health guidelines for food preparation and safety.
5. Ability to pass all required job-related tests.
6. Capable of performing manual labor.

5. Physical Requirements of the job:

1. Moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises.
2. Moderate physical activity, including handling objects up to 25 kilograms and standing or walking for more than 6 hours per day.
3. Potential exposure to hazards or physical risks in the work environment, requiring adherence to basic safety precautions.

If you meet the qualifications and are ready to join our dynamic culinary team at SUSHISAMBA Singapore, we invite you to apply for the position of Demi Chef. Be part of our pre-opening team and contribute to the success of our renowned fusion restaurant.

· Relays orders to his station cooks and ensures each menu item his station is responsible for is prepared on time

· Oversees all preparation, cooking and presentation for plates

· Ensure all food produced is in line with kitchen recipes and standards

· Assist with cooking, preparation and plating when station chefs are absent

· Your kitchen’s demi chef also ensures that all health and food safety standards are practiced and he helps troubleshoot any kitchen issues that may arise

· Supervise kitchen crew in the cleaning duties

· Order kitchen’s inventory

· Maintain in good condition all kitchen equipment by following maintenance program

· Ensure consistency in standard and quality of all food items prepared

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking experienced and dynamic Junior Sous Chefs to join our pre-opening team.

Job Purpose

Join our culinary team as a Junior Sous Chef! We are seeking a talented and passionate individual to assist in leading our kitchen brigade. As a Junior Sous Chef, you will work closely with the Head Chef and Sous Chef to ensure the smooth operation of the kitchen, maintain high culinary standards, and deliver exceptional dining experiences to our guests.

Principal Accountabilities:

• Assist in the daily management of kitchen operations, including food preparation, cooking, and plating.
• Supervise and train kitchen staff in culinary techniques, recipes, and food safety protocols.
• Collaborate with the Head Chef and Sous Chef to develop and execute seasonal menus and daily specials.
• Monitor food quality and presentation to ensure consistency and adherence to established standards.
• Assist in inventory management, including ordering, receiving, and storing of ingredients and supplies.
• Ensure proper sanitation and cleanliness of the kitchen area, following health and safety regulations.
• Support the development of junior kitchen staff by providing guidance, feedback, and encouragement.
• Assist in scheduling and staffing to meet operational needs and maintain productivity.

Communication & Working Relationships:

• Work closely with the Head Chef, Sous Chef, and other kitchen staff to maintain open communication and teamwork.
• Collaborate with front-of-house staff to ensure smooth coordination of food service.

Knowledge, Skills, and Experience:

• Culinary degree or equivalent experience in a professional kitchen environment.
• Previous experience as a Line Cook or Chef de Partie is preferred.
• Strong culinary skills and knowledge of various cooking techniques and cuisines.
• Understanding of food safety and sanitation regulations.
• Excellent communication and leadership abilities.
• Ability to work well under pressure and in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

If you're a dedicated and ambitious culinary professional looking to take the next step in your career, we invite you to apply for the position of Junior Sous Chef. Join our team and contribute to the success of our culinary operations while gaining valuable experience and mentorship from seasoned chefs.

Position Summary

Chef De Partie is responsible for assisting and supporting the Sous Chef in food preparation, cooking and presentation of the cuisine. Ensure that the food quality, presentation is consistently maintained and SOPs are strictly followed. The individual has to assist in food ordering during the absence of the Sous Chef.

Responsibilities

· Prepare daily food preparation works and execute the food orders in a timely and sequential order

· Coordinate and supervise the flow of assignments of Demi Chef and Cooks to ensure efficient and smooth food production and service

· To control and record food spoilage, minimize wastages, exercise portion control, and menu presentation

· Assist in function events and coordination with service team on menu set up, and timely replenishment throughout function event

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Sous Chef to join our pre-opening team.

1. Job Purpose

The Sous Chef is responsible for:

1. Updating the Executive Chef about the daily kitchen activities and the kitchen team
2. Ensuring the preparation and presentation of food is in line with company standards and brand requirements

2. Principal Accountabilities

1. Assists the Executive Chef in the daily operation of the kitchen
2. Replaces the Executive Chef during vacations and leaves and takes care of the kitchen’s overall activities
3. Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
4. Ensures accuracy and quality of received food products and other supplies as required for daily operations
5. Ensures submission of all relevant documents to the Executive Chef for immediate processing
6. Inspects product quality during and after preparation, and makes adjustments as required
7. Assists Executive Chef in ensuring all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards
8. Meets customer requirements in terms of special requests and dietary needs
9. Collaborates with the Executive Chef to create specials for the menu
10. Collaborates with Executive Chef regarding special requirements, VIPs, functions, etc.
11. Ensures the proper appearance (condition of uniforms) and grooming of all kitchen staff
12. Monitors daily attendance of kitchen staff
13. Constantly develop skills and knowledge
14. Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

1. Works closely with the Executive Chef to ensure effective communication and to ensure information transmission at all times
2. Communicates professionally with subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

4.1 Degree in Culinary Arts or a related field

4.2 Minimum 5 years of experience in kitchen, at least 1 year as Junior Sous Chef

4.3 Good understanding of Japanese Cuisine

4.4 Good English

4.5 Knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics

4.6 Ability to maintain high quality control standards

4.7 Knowledge of supplies, equipment, and/or services ordering and inventory control

4.8 Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials

4.9 Ability to supervise and direct cooks

4.10 Handles multiple priorities and ability to work under pressure and take initiative in a fast-paced environment

4.11 Highly cooperative team spirit

4.12 Positive attitude and a willingness to learn

4.13 Must have problem solving abilities, be self-motivated, and organized

5. Physical Requirements of the job

The job of the Sous Chef may require:

1- Physical handling of products such as handling objects up to 25 kilograms

2- Moderate exposure to high temperature, dust, fumes, smoke, and loud noises.

3- Long working hours, working during holidays, and covering different shifts (night shifts and weekends

4- Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions.

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Italian Fusion

• Tanjong Pagar

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah Crescent

HIRING FOR:

COMMIS COOK

1. RISTORANTE LUKA

Japanese & Western Fusion

Job Description:

Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:

• Follow the Sous Chef / Head Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor, and ensure adequate supply at the cooking stations
• Prepare specific food items and stock up required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Be responsible for stock rotation by ensuring the freshness of ingredients to be used
• Practice proper inventory management through the safeguarding of stocktaking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• 1 or 2 years related experience in a Food & Beverage (F&B) establishment

*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Cooks and CDPs into established Junior Sous Chefs and Sous Chefs

• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

Born from a passion for elevating the dining experience, our restaurant is a celebration of the art and science of food, where time-honoured techniques merge with the modern sophistication of cutting-edge culinary practices. We are an upscale modern contemporary open fire grill restaurant. We are seeking an experienced and passionate Sous Chef to join our Head Chef in leading an exciting brand new upscale F&B concept in the heart of Singapore (Tanjong Pagar).

Position Overview: As a key member of our culinary team, the Sous Chef will work closely with the Head Chef to oversee kitchen operations, menu planning, manage food preparation, and maintain high standards of food quality and presentation. The Sous Chef will also be responsible for supervising kitchen staff, implementing menu enhancements, and ensuring a smooth and efficient workflow.

Responsibilities:

• Assist the Head Chef in planning and directing upscale food preparation, including menu development and execution
• Oversee kitchen staff to ensure the highest standards of food quality, presentation, and consistency
• Train and mentor kitchen staff to maintain a high level of culinary skills and professionalism
• Collaborate with the Head Chef to develop new menu items and seasonal specials
• Manage inventory and control food costs to maximize profitability
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment
• Assist in scheduling and managing kitchen staff to meet operational requirements
• Handle kitchen administrative tasks, such as ordering supplies and maintaining records

Requirements:

• Proven experience as a Sous Chef or senior line cook in a high-volume kitchen
• Culinary degree or equivalent certification is a plus
• Strong leadership and team management skills
• Excellent knowledge of culinary techniques, ingredients, and kitchen equipment
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Creativity and innovation in menu planning and food presentation
• Strong communication and interpersonal skills
• Be able to work an open fire grill
• Experienced in cooking steaks and other meats
• Experience in handling high value food items
• Flexibility to work evenings, weekends, and holidays as required

Benefits:

• Competitive salary and bonus structure
• Outpatient and dental coverage
• Opportunities for career growth and advancement
• A supportive and dynamic work environment
• 5 day work week

If you are a passionate and talented culinary professional looking for an opportunity to showcase your skills and contribute to a thriving kitchen team, we would love to hear from you. Please submit your resume and a cover letter outlining your relevant experience and why you would be a great fit for our team. Join us on our exciting journey today.

No quota for foreigners, only Singaporeans and PR.

The Corporate Chef is responsible for the overall culinary vision and direction of the group. This includes working closely with the Chef Partners for all restaurants and overseeing all aspects of the culinary operations, from menu development to food sourcing to kitchen staff management. You should possess a strong background in the culinary arts and a passion for providing excellent customer service.

Responsibilities:

• Develop and implement the culinary vision for the restaurant chain.
• Oversee the menu development process for all restaurants in the chain.
• Work with the purchasing department to source the highest quality ingredients.
• Develop and implement training programs for the kitchen staff.
• Conduct regular food tastings and evaluations.
• Oversee the daily culinary operations for all restaurants in the chain.
• Work with the FOH team to ensure a smooth and efficient dining experience for guests.
• Represent the company at industry events.
• Overall supervision and reporting of wear and tear of restaurant equipment.

Requirements:

• Degree in culinary arts or a related field.
• More than 10 years of experience in a management role in the restaurant industry.
• Strong leadership and interpersonal skills.
• Excellent communication and organizational skills.
• Ability to work independently and as part of a team.
• Strong attention to detail.
• Passion for providing excellent customer service.
• Strong understanding of the fine dining industry and the unique challenges and opportunities that it presents.
• Proven track record of success in managing and operating kitchens.
• High level of communication and interpersonal skills, as well as the ability to work independently and as part of a team.

Job Purpose:

To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.

Responsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organizes kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist executive chef with menu creation
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• Experience in the preparation of Indian fine-dining dishes is a must
• Thorough knowledge of wood fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communications skills
• Ability to multi-task and work under tight reporting timeline

Mag’s a contemporary European Restaurant in Singapore since 1996 is looking hire a professional, passionate & creative chef with a good grasp of classical french cooking techniques.

The Head Chef is the overall in charge of the kitchen daily operations across all work-stations. He/she will be responsible for hiring, training and overseeing the kitchen team. In addition, he/she will need to be able to speak to customers about the menu and the food in order to enhance customers’ experience.

Here are our expectations:

· Lead the team in Research & Development for new & existing menu

· Produce high quality plates both design and taste wise

· Ensure that the kitchen operates in a timely way that meets our quality standards

· Planning and directing food preparation

· Plan all menus for events

· Resourcefully solve any issues that arise and seize control of any problematic situation

· Manage and train kitchen staff, establish working schedule and assess staff’s performance

· Order supplies to stock inventory appropriately

· Maintain a positive and professional approach with co-workers and customers

· Responsible for cost control and wastage

· Responsible for all maintenance and upkeep of kitchen equipment

· Comply with and enforce sanitation regulations and safety standards

• Check and verify food stock levels with the accepted level.
• Ensure that all service equipment is sufficient and clean in his section.
• Prepare, arrange and serve all food by using standard recipes, presentation instructions in accordance with the standard established.
• Carry out mise-en-place, preparation, cutting and deboning of meats, cooking and arranging of food as instructed.
• Report to the Chef De Partie on discrepancies or mistakes and make recommendations on improvements in his section.
• Clean the refrigerators and work tables, and ensure that his work station is clean at all times.
• Prepare food/store requisition in the absence of the Chef De Partie.
• Assist in food production in any other area as and when required.
• Assist in the preparation and checking of stocks during stock taking.
• Attend any training sessions that may be conducted from time to time.
• Any other duties may be assigned from time to time

Brief description of the Restaurant

Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience.

His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.

In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.

Job Descriptions

• Preparing, cooking and presenting high quality dishes within the specific section
• Preparing meat, fish and vegetables
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• Ability to perform under pressure

Job Requirements

• Minimum 2 years working experience in a fine dining establishment
• Knowledge of Japanese Ingredients a plus but not strictly necessary
• Food hygiene certificate

Working hours

• 5days
• Mondays to Fridays : 10am - 3pm, 5pm-10:30pm
• Saturdays : 2:30pm - 10:30pm
• Sundays : Not working

Founded in 2011, Sunset Hospitality Group (SHG) is a global leader in creating and managing unique hospitality experiences. Operating in 16 countries with 31 brands, SHG delivers high-quality services across resorts, beach clubs, restaurants, and nightlife venues. Notable concepts in its portfolio include METT Hotels & Resorts, Azure Beach, Ammos, Dream, SUSHISAMBA, and more.

As the Senior Pastry Chef, you will be responsible for overseeing all aspects of the pastry department, including menu development, production, and presentation of desserts. You will work closely with the executive chef and culinary team to create unforgettable sweet creations that complement our overall culinary vision and delight our guests.

Responsibilities:

1. Menu Development:Collaborate with the executive chef to develop seasonal dessert menus that align with the restaurant's culinary concept and showcase creativity and innovation.
   Create new and exciting pastry recipes while also refining and perfecting existing ones.
   Stay current with industry trends and incorporate new techniques and ingredients into pastry offerings.
   
2. Pastry Production:Lead the pastry team in executing desserts to the highest standards of quality, taste, and presentation.
   Manage production schedules to ensure efficient use of time and resources.
   Maintain inventory of pastry ingredients and supplies and oversee ordering as needed.
   
3. Dessert Presentation:Ensure that all desserts are plated and presented in a visually appealing and artistic manner that enhances the dining experience.
   Pay close attention to detail and consistency in portion sizes, garnishes, and overall presentation.
   Collaborate with the front-of-house team to coordinate dessert service and address any guest inquiries or special requests.
   
4. Staff Training and Development:Provide guidance, mentorship, and training to pastry team members to foster their growth and development.
   Conduct regular performance evaluations and offer constructive feedback to encourage improvement.
   Foster a positive and collaborative work environment that promotes teamwork and creativity.
   
5. Health and Safety Compliance:Ensure compliance with all health and safety regulations and standards in the pastry department.
   Implement and enforce proper sanitation procedures to maintain a clean and hygienic work environment.
   Address any equipment maintenance issues promptly to ensure smooth operation of the pastry kitchen.
   

Qualifications:

• Proven experience as a Pastry Chef or Senior Pastry Chef in a high-end restaurant, hotel, or pastry shop.
• Degree or certification in pastry arts or a related field preferred.
• Strong creative and artistic abilities with a passion for pastry and dessert innovation.
• Excellent leadership and communication skills.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Knowledge of pastry techniques, ingredients, and equipment.
• Strong attention to detail and commitment to quality.

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Senior Sous Chef to join our pre-opening team.

As the Senior Sous Chef, you will play a crucial role in assisting the Executive Chef in all aspects of kitchen operations. You will be responsible for overseeing the day-to-day culinary activities, ensuring the highest standards of food quality, consistency, and presentation. The ideal candidate will have a strong culinary background, excellent leadership skills, and a passion for creating extraordinary dining experiences.

Responsibilities:

1. Culinary Leadership: Assist the Executive Chef in menu development, recipe creation, and culinary innovation.
   Lead and motivate the culinary team to maintain high levels of productivity, creativity, and morale.
   Ensure that all dishes are prepared to the highest standards of quality and presentation.
   
2. Kitchen Management: Supervise kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring adherence to recipes, portion sizes, and quality standards.
   Manage inventory, food costs, and ordering to maximize efficiency and minimize waste.
   Implement and enforce proper sanitation and safety procedures to maintain a clean and safe work environment.
   
3. Training and Development: Provide guidance, mentorship, and training to kitchen staff to enhance their culinary skills and professional growth.
   Conduct regular performance evaluations and offer feedback to encourage improvement and excellence.
   Foster a positive and collaborative work environment that promotes teamwork and accountability.
   
4. Service Excellence: Collaborate with front-of-house staff to ensure smooth service and timely delivery of food orders.
   Communicate effectively with servers and managers to accommodate guest requests and dietary restrictions.
   Maintain composure and professionalism during peak service hours to ensure guest satisfaction.
   
5. Menu Execution: Assist in the preparation and execution of menu items during busy service periods, ensuring consistency and quality.
   Monitor plate presentation and garnishing to meet the restaurant's standards of excellence.
   Continuously seek opportunities to enhance menu offerings and culinary techniques.
   

Qualifications:

• Proven experience as a Sous Chef or Senior Sous Chef in a high-volume, upscale restaurant or hotel.
• Culinary degree or equivalent certification is preferred.
• Strong culinary skills with a focus on quality, taste, and presentation.
• Excellent leadership and communication abilities.
• Ability to thrive in a fast-paced, high-pressure environment.
• Knowledge of food safety and sanitation regulations.
• Team player with a positive attitude and strong work ethic.

We have a position opening available for passionate individual in Italian cuisine and part of our team.

Chef de Partie.

Job Scope:

Kitchen operation from food preparation to final production.

Cooking food with quality.

Following instruction and duties assigned by Chef / Sous Chef.

Cook a variety of dishes, including appetizers, entrees, and desserts

5.5 Day week - Split Shift - Lunch and Dinner Service

Monday - Friday: 10.30 - 2.30pm/ Break/ 5.30pm - 10.30pm

Saturday Lunch Off / 4.30 - 10.30pm

Sundays Full Day Off

Founded in 2011, Sunset Hospitality Group (SHG) is a global leader in creating and managing unique hospitality experiences. Operating in 16 countries with 31 brands, SHG delivers high-quality services across resorts, beach clubs, restaurants, and nightlife venues. Notable concepts in its portfolio include METT Hotels & Resorts, Azure Beach, Ammos, Dream, SUSHISAMBA, and more.

We are now looking to hire Head Chef,reporting to the Executive Chef and is responsible for:

Managing the resources of the kitchen and ensuring that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget.

Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.

Responsibilities:

• Controls kitchen costs to ensure that the restaurant meets budget and increase profitability
• Controls kitchen maintenance, repairs and other related expenses
• Monitors ordering and receiving food products and other supplies as required for daily operations
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Supervises and takes part in the preparation and production of all food products
• Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Inspects products quality during and after preparation, and makes adjustments as required
• Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs
• Plans and develops menus in coordination with the management

Qualifications:

• Certified Chef de Cuisine or Culinary Arts Diploma
• Minimum 5-8 years of experience in managing a large and fast pace kitchen
• Prior management experience in a similar kitchen environment
• Fluent in English
• Excellent leadership skills and the ability to lead by example in a multicultural environment
• Problem-solving skills

Job Title: Junior Chef

Location: Singapore

Job Type: Full-time

Job Description:

We are currently seeking energetic and experienced kitchen crew to join our team in Singapore. As a kitchen crew, you will be responsible for assisting the head chef in preparing and cooking food, maintaining kitchen cleanliness and hygiene, and ensuring that all dishes are presented in an attractive and appetizing manner.

Responsibilities:

• Assist the head chef in food preparation, cooking, and plating of dishes
• Follow standard recipes and cooking techniques to ensure consistency in quality and taste of food
• Ensure that food is prepared and cooked in a timely and efficient manner
• Maintain cleanliness and hygiene in the kitchen area, including washing dishes, utensils, and equipment, and cleaning food preparation areas
• Stock and organize inventory, including food, ingredients, and supplies
• Collaborate with other kitchen staff to ensure smooth and efficient kitchen operations
• Adhere to all food safety regulations and guidelines
• Report any issues or concerns to the head chef
• Participate in kitchen training and development sessions

Requirements:

• At least 1-2 years of experience working in a kitchen environment
• Strong knowledge of food preparation techniques and kitchen safety practices
• Ability to work in a fast-paced environment and prioritize tasks effectively
• Attention to detail and a commitment to delivering high-quality dishes
• Good communication and interpersonal skills, and the ability to work well as part of a team
• Flexibility to work early morning, evening, and weekend shifts as required
• Relevant certification or training in culinary arts is preferred but not mandatory

If you are passionate about cooking and enjoy working in a fast-paced, team-oriented environment, we encourage you to apply for this exciting opportunity in Singapore.

Brief description of the Restaurant

• We are Ushidoki Wagyu Kaiseki, An authentic Beef Omakase Restaurant where you can fully enjoy head to tail and a variety of dishes in a course menu.
• Leading by Chef Nobu who has more than 30 years experience and our team never compromise raising our bar to serve the best.
• "A great chef is like an artist, creating a masterpiece with every dish" ---------Literally you will witness this!
• We are always on the lookout for like-minded service-oriented team members joining our USHIDOKI family.

Job Descriptions

• Exercise Work Safety at ALL Times in the kitchen
• Observe food hygiene
• Maintain the cleanliness of your workstations
• To adopt First-In-First-Out method for maintaining all sundries and food items and ensure accurate stock level
• To assist in the preparation and operation
• Perform such other duties and responsibilities that may be assigned from time to time
• Work closely with Head Chef in prepared food in accordance with restaurant standards
• Assist Head Chef in ordering and purchasing of ingredients
• Oversee and maintain hygiene standard
• Contribute to controlling costs, improving profit margin
• Any ad-hoc duties as assigned

Job Requirements

• 5 years of working experience at Japanese fine dining

Working hours

• 6days and 44 hours a week / Split shift

Responsibilities:
* See to it that all food items for the outlet are prepared on time and meet quality and quantity standards
* Prepare food requisitions as assigned
* Maintaining cleanliness in all assigned areas
* Perform duties common to position and other duties as may be assigned
* Control cost by minimizing spoilage, waste, proper storage, and exercising strict portion control
* Ensure that cost control policies and procedures are followed
* Ensure freshness and suitability of products used by the section and that they are stored properly
* Perform miscellaneous job-related duties as assigned
* Training will be given to the right candidate

Requirements:

* Must be able to work a flexible schedule including shifts, weekends, and public holidays.
* High standard of personal hygiene
* Work hours: 7.00am-5.00pm (Day Shift)/ 12:00am-10:00am
* Able to work in face pace environment
* Disciplined, Independent, Positive working attitude
* No Experience and Juniors welcome to apply

For full-time employees, we offer the following benefits:

• A five-day work week comprising a total of 44 hours.
• Meal allowance to support our employees during their working hours.
• Staff discount applicable to all brands under the Caerus holding.
• Comprehensive medical and dental benefits to ensure the health and well-being of our employees.
• Opportunities for personal and career development, fostering growth and advancement within the company.
• The chance to move between brands under the Caerus holding, allowing for diverse experiences and skill development.

The opportunity to grow with the company, contributing to its success and sharing in its achievements.

• can work on public holidays
• can work for long hours
• at least 10 years experiences
• can work between different shops
• have relavant certificate/licence
• 
  
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Brands under our belt: Lady M, Luke's Lobster, Leckerbaer, Mr Holmes(exciting upcoming brand!!)

Working Location: Defu Lane

Salary commensurate with experience as we are offering all levels of the Chef position.

Staff Benefits:

• Referral incentive;

• Staff discount;

• Medical & dental benefits;

• Good personal & career development;

• Opportunity to move between Brands

Responsibilities:

• See to it that all food items for the outlet are prepared on time and meet quality and quantity standards

• Prepare food requisitions as assigned

• Maintaining of cleanliness in all assigned areas

• Perform duties common to position and other duties as maybe assigned

• Control cost by minimizing spoilage, waste, proper storage and exercising strict portion control

• Ensure that cost control policies and procedures are followed

• Ensure freshness and suitability of products used by the section and that they are stored properly

• Perform miscellaneous job-related duties as assigned

Trainings will be given to the right candidate

Attractive allowances will be given for midnight shift!!

Requirements:

• 5 days work week; 44h/wk

• Must be able to work a flexible schedule including shifts, weekends and public holidays.

• Able to work in fast pace environment

• Disciplined, Independent, Positive working attitude

• High standard of personal hygiene

Come join us for learning experience and great career progression!!

About Us

We are an upcoming dessert restaurant that specialises in artisanal French and Japanese-inspired pastries.

Every one of our bakes and cakes has a story to tell. They are mostly inspired by our head pastry chef’s cake adventures overseas and her personal life experiences.

Our travels to cake kingdoms abroad have taught us that the best flavours are when they are in season. That’s when you get the best, the richest and the most bombardistic explosion of flavours in your mouth. That’s why sometimes we switch up our menu because we only want the best taste in our customers’ bellies.

Our brand story

The sight of a rainbow brings instant smiles. And that’s what we at Arc-en-ciel (pronounced as “ar-kon-see-ell”, means rainbow in French) hope for you too. Indulge in our sweets that will bring big happy smiles on your faces. Because that’s why we do what we do, and hope to bring more smiles in your lives through us.

Our motto

Big happy smiles on your faces with a brightness in your eyes. That’s what inspires us to do the things we love - sweets with a whimsical touch that’s both amazing to look at and taste.

If you are like us who love being in the happy cake business, and want to be part of a team that does what they do because of what it means for our customers, we’d like to welcome you to be part of our little team that lives for belly smiles.

Your day to day

• Work closely with head pastry chef for the daily productions, preparation and presentation of menu items
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Able to work on given tasks independently with precision and high quality
• Able to work in an efficient and timely manner
• Establish and maintain effective employee working relationships
• Monitor, check and receive ingredient stock
• Opportunity to create new items on the menu

What we need from you

• 1 year related experience in a cake shop of similar capacity will be good but not necessary as training and guidance will be provided
• Valid Food Safety Level 1 certification as required by Singapore Food Agency (SFA)
• Great communication skills
• Meticulous with an eye for detail
• Highly motivated and responsible individual
• Able to multi-task and ability to handle stressful situations
• A willingness to learn as you go
• Able to take feedback well and takes own measures to improve
• Only Singaporeans can apply

What we offer

• 44-hour working week
• Workplace insurance
• Opportunity to grow your passion
• Support to build an exciting career ahead

Brief description of the Restaurant

Yeyak예약 Korean Restaurant offers an entirely different experience from the Korean restaurant scene in Singapore. Our dishes are made with authentic Korean traditional recipes. We welcome our guests to our cozy restaurant to enjoy our rustic, home-style dishes.

Job Descriptions

• Stir frying various ingredients to perfection
• Expertly grilling and barbecuing to achieve the desired flavors and textures

Job Requirements

• Previous experience in Yakitori preparation and cooking
• A strong understanding of Korean culinary techniques, particularly in the context of traditional recipes

Working hours

• 6 days / 8hrs per day