Responsibilities

• Set up workstation with required mise en place, tools, equipment and supplies according to standards
• Transport supplies from the storeroom and stock in designated areas
• Fabricate meat, fish and fowl for menu items
• Assist in controlling inventory and managing stocks
• Maintain organization, cleanliness and sanitation of work areas and equipment

Requirements

• Certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 3 years culinary experience at a supervisory level
• Good interpersonal communication and problem-solving skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• 5 working days per week with the ability to work on weekends/public holidays

We are looking for an experienced and qualified Chef De partie to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Position Overview
You will be responsible to deliver consistent food quality aimed at creating great experience for guests and performing all assigned culinary tasks to the highest standards in accordance to Capella standards.

The Role
A. Prepare Food

1. Preparation and production of all gardemanger items for hotel, ensuring that they are in compliance with the prescribed recipes and specifications
2. Determine the required mise-en-place according to the menu orders

B. Support Food and Beverage Operations

1. Ensure that the received products meet the predetermined quality and purchasing specifications
2. Monitor the supply of food items and review wastage for appropriate adjustment in future preparation

C. Manage Hygiene, Safety and Standards

1. Ensure the proper handling and storage of food so as to keep spoilage to a minimum
2. Ensure that the workstations are clean and sanitized and prepare safety procedures are observed by the cooks at all times

D. Contribute to Continuous Improvement

1. Assist supervisor in monthly stock taking activities
2. Assist with inventories as scheduled

E. Deliver Customer Experience

1. Follow customer service standards
2. Escalate feedback on service challenges through proper escalation channels

Talent Profile

1. Has a Diploma in Culinary or equivalent (have extensive knowledge of kitchen equipment)
2. Has 5 years of culinary experience in upscale Hotel
3. Willing to work flexible hours, including weekends, holidays when required

Position Overview

The Cook works with Sous Chef in contributing to all menu creation and creating great experience for guests. Duties include managing and training the kitchen team to deliver consistent food quality, managing food cost controls through good management of orders and supplies to Capella, and supervising the preparation and production of all hot or cold food items to ensure that they are in compliance with the prescribed recipes and specifications.

The Role

• Assist supervisor in kitchen operations
• Assist in plating up special event meals as assigned.
• Monitor the supply of food items and review wastage for appropriate adjustment in future preparation.
• Check the store requisitions prepared by team. Ensure that the received products meet the predetermined quality and purchasing specifications.
• Ensure that the workstations are clean and sanitized and prepare safety procedures are observed by the cooks at all times.
• Ensure the proper handling and storage of food so as to keep spoilage to a minimum.
• Ensure that all operating equipment are in good working conditions and advise supervisor to raise repair and maintenance request when necessary.
• Perform duties in other areas of kitchen as assigned.

Talent Profile

• Diploma in Culinary or equivalent vocational training certificate.
• Minimum 1 years experience in culinary or pastry field
• Possess WSQ Food Hygiene Certificate.

We are looking for an experienced and qualified Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Position Overview
The Chinese Banquet Chef directs chinese banquet kitchen's operations and guide preparation of food across all workstations. He/she guides all sections of the chinese banquet kitchen's operations and implements continuous improvement across all workstations.

The Role

A. Guide Food Preparation

1. Guide the preparation of chinese banquet kitchen across workstations based on speed and rhythm of service.
2. Guide the plating of chinese banquet items.
3. Guide the preparation of workstations before the start of each service.

B. Execute Kitchen Operations

1. Prepare roster based on operational needs.
2. Monitor inventory level to ensure sufficient inventory for kitchen operations.
3. Provide on-the-job training and performance evaluation to subordinates.
4. Verify cost analysis of new dishes.

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew pastry menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel chinese banquets
2. Experienced in recipe formulation

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school preferred

• Good knowledge in producing pastry & bakery products
• Able to commend & control of Halal, ISO 22,000 central kitchen environment
• Ability to do costing and maintain cost effectiveness of production
• Min 3 year experience
• Required basic computer skill, and language skill
• Work place : Jurong
• Part time or Full Time are welcome to apply

Job Description & Requirements

We are looking for a motivated Chef for with experience in Sichuan cuisine to be part of an inclusive work culture that promotes teamwork and employee development.

• Responsible for food preparation and cooking to standard operating procedures
• Ensure smooth operations and allocation of duties within the kitchen
• Ensure that all orders are fulfilled in a timely manner and to expected standards
• Attend to kitchen related duties stock-checking, inventory and ordering
• Practice and ensure good hygiene and housekeeping standards within the kitchen
• Ensure food is stored, prepare and presented in a safe and hygiene manner
• Uphold high standards of food quality to ensure customer satisfaction

Requirements

• At least 8 years of work experience in Sichuan Chinese Cuisine
• Ability to work flexible hours, and comfortable standing for long hours
• Strong team spirit and ability to work well in a fast-paced environment
• Deep knowledge of every aspect of Sichuan Chinese dishes
• Present a positive and professional attiude at all time
• Good interpersonal skills for dealing with all the levels of people
• Good problem-solving skills
• Able to work on weekend and public holidays
• Able to speak, read and write Mandarin
• Able to cut, cook & eat pork

Shangri-La Rasa Sentosa, Singapore

We are looking for a Pastry Cook to join our team!

As a Pastry Cook, we rely on you to:

• Ensure the food quality at the pastrysSection is always of high standards
• Maintain the food preparation process in alignment with standard recipe
• Ensure all Health and Safety standards and policies are followed correctly
• Ensure accurate food preparations
• Ensure timely set-up according to events and outlet operations hours
• Display creative and innovation in pastries preparation

We are looking for someone who:

• Has a passion for Culinary
• Preferably has experience working in either a restaurant or a hotel environment
• Displays curiosity and takes time to learn and understand new culinary trends
• Committed to serving food of the highest quality
• Willing to work shifts

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Job Responsibilities:

• Hands-on preparation of all local dishes (Central Kitchen and Production for all Outlets) and ensure the highest standard of food quality is produced.
• Supervise kitchen staff for smooth kitchen operations and provide culinary guidance when necessary.
• Anticipate and assist to solve problems and make decisions at the managerial level.
• Manage and maintain food costs within budget and inventory's accuracy.
• Order raw materials for daily operational use.
• Monitor and minimize food wastage.
• Source for kitchen part-timers when required.
• Stand in to help other kitchen sections and F&B outlets.
• Ensure all food preparation and storage areas adhere to sanitation and hygiene regulations.
• Ensure Halal certification procedure is followed at all times (where required).
• Stay updated on industry trends and new ingredients to continuously improve menu items.
• Handle customer inquiries and special requests regarding menu items.

Requirements:

• Proven experience as a Local cuisine Chef, preferably in a high-volume restaurant or catering environment.
• In-depth knowledge of Local cuisine, spices, and cooking techniques.
• Leadership, communication, teamwork and attention to detail are important attributes.
• Able to work flexible hours, including evenings, weekends and holidays.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

We are hiring kitchen crew for our cosy neighborhood plant-based cafeteria – Soul Kind Café! At our café, we serve vegetarian and vegan Asian-fusion cuisine. We are looking for customer service-oriented individuals with the right attitude to join us!

Job Description

• Assisting chef with kitchen matters

Requirements

• Positive and can-do attitude
• Possess good interpersonal communication skills
• Prior experience as kitchen crew

Roles & Responsibilities

· Must need to know how to cook the following items

· Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

· Fish Molee. Famous in South India

· Kerala Karimeen Fry.

· Aila Curry.

· Prawns Kuzhambu.

· Kheema with Coconut Curry

· Chicken Roast.

· Payyoli Chicken Fry.

· Chettinadu Chicken

· Crab (Small and Big Size)

· Mutton Biriyani

· Chicken Biriyani

· Egg Biriyani

· Prawn Biriyani

· hettinad Dry Pepper Chicken,

· Chettinad Kozhi Kuzhambu,

· Spicy Chettinad Fish Fry Recipe

· Chettinad Mutton Chops Kuzhambu Recipe

· Chettinad Nandu Varuval Recipe

· Thalapakkati Style Chicken Biryani

· Mutton Chukka Varuval

· Chicken Ghee Roast

· Chettinad Chicken Kuzhambu

· Small Variety Fish Fry

· Boondhi Raita

· Boiled Egg

· Fruit Custard

· Weigh, measure, mix and prep ingredients according to recipes.

· Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

· Check food and ingredients for freshness.

· Arrange and garnish dishes.

· Work well under pressure and within the time limit.

· Ensure that kitchen area, equipment and utensils are cleaned

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

We are hiring service crew for our cosy neighborhood plant-based cafeteria – Soul Kind Café! At our café, we serve vegetarian and vegan Asian-fusion cuisine. We are looking for customer service-oriented individuals with the right attitude to join us!

Job Description

• Provide friendly, excellent, and professional service to our customers to ensure they have an enjoyable and pleasant experience
• Serving food and beverages to customers
• Cashiering duties including closing the register at the end of the day – filling in the closing forms and settling all modes of payment
• In charge of the daily handling of cash revenues and the float. This requires you to be detail-oriented in counting the daily sales and float, as well as being customer oriented to process various modes of payment
• Inventory management
• Always maintain cleanliness and organization of the cafeteria
• Ability to upsell and collect feedback from customers on their meal and service

Requirements

• Positive and can-do attitude
• Customer service-oriented individual
• Possess good interpersonal communication skills

• Roles & Responsibilities
• Must need to work on Weekends and Public holidays
• Must have good proficiency in English, Tamil and Hindi
• Daily operations of the kitchen including production, preparation & presentation.
• Ensure all items of highest quality at all times.
• Efficient management of food costs & wastage.
• Maximizing the overall food & beverage department profit.
• Quality levels of production including cleanliness, sanitation & hygiene.
• Creative menu planning on a timely basis
• In-charge of the kitchen
• Monitor kitchen flow
• Procurement & purchasing
• Staffing & timetable
• Daily operations of the kitchen including production, preparation & presentation.
• Ensure all items of highest quality at all times.
• Efficient management of food costs & wastage.
• Maximizing the overall food & beverage department profit.
• Quality levels of production including cleanliness, sanitation & hygiene
• Creative menu planning on a timely basis
• Must need to know how to cook the following items
• Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta
• Fish Molee. Famous in South India
• Kerala Karimeen Fry.
• Aila Curry.
• Prawns Kuzhambu.
• Kheema with Coconut Curry
• Chicken Roast.
• Payyoli Chicken Fry.
• Chettinadu Chicken
• Crab (Small and Big Size)
• Mutton Biriyani
• Chicken Biriyani
• Egg Biriyani
• Prawn Biriyani
• hettinad Dry Pepper Chicken,
• Chettinad Kozhi Kuzhambu,
• Spicy Chettinad Fish Fry Recipe
• Chettinad Mutton Chops Kuzhambu Recipe
• Chettinad Nandu Varuval Recipe
• Thalapakkati Style Chicken Biryani
• Mutton Chukka Varuval
• Chicken Ghee Roast
• Chettinad Chicken Kuzhambu
• Small Variety Fish Fry
• Boondhi Raita
• Boiled Egg
• Fruit Custard
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned.
• Help lead and inspire our kitchen staff with the restaurant manager.

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 91181646

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601

Job Description & Requirements

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 91181646

• Hands-on involvement and assisting Head Chef in the day-to-day operations
• Ensure and enforce high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Perform required duties and report to the management on issues such as food cost and weekly reviews,
• Any other ad-hoc duties assigned by Head Chef
• Prepare desserts, fruits, ice cream and pastries as assigned by Head Chef
• Positive, motivated and good communication skills
• Receptive to constructive criticism and performance feedback
• Keep Head Chef informed of issues and take prompt corrective action where necessary or suggest alternate actions
• Only Singaporeans may apply due to the work permit quota

Please email your resume to [email protected]

+ 5 DAYS WEEK

+Meal allowance provided

+Transport allowance provided

+ Referral fee ($500) T&C applies

Attractive allowances provided & tips

Free Hotel Shuttle Bus to/from Harbourfront MRT & sentosa workpass provided

Only shortlisted applicants will be contacted.

Primary Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintain quality and standard of cooking whilst complying to health and safety standards
• Adhere to kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Japanese Fine Dining restaurants, preferably in sushi making
• Good interpersonal, communication and leadership skills
• Knowledgeable in HACCP and proficient in Microsoft Office applications