• 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 and 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:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

· Handle overall Outlet kitchen operation, ensuring both smooth and prompt service to guests at all times.

· Prepare daily food requisitions.

· Works in all areas of food preparation, as and when directed.

· Planning, organizing and supervising all sections the kitchen.

· Demonstrate and maintain at all times a professional behavior and positive attitude

· Set up workstations with all needed ingredients and cooking equipment

· Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

· Cook food in various utensils or grillers

· Check food while cooking to stir or turn

· Ensure great presentation by dressing dishes before they are served

· Keep a sanitized and orderly environment in the kitchen

· Ensure all food and other items are stored properly

· Check quality of ingredients

· Monitor stock and place orders when there are shortage

We are looking for good in cooking Indian food (South Indian, North Indian) and skilled Cook to prepare delicious meals according to menu. The cook dishes that will delight our customers with their taste and timely delivery. An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important.

The goal is to help preserve and enhance our reputation so we can expand our clientele.

Roles & Responsibilities

We are hiring cafe manager 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

• In charge of daily cafe operations and management of cafe crew
• Provide friendly, excellent, and professional service to our customers to ensure they have an enjoyable and pleasant experience
• Overseeing duties of cafe crew - including customer service, cashiering, cooking.
• 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

Expected Start Date: 01/03/2024

>> Job title: Restaurant Chef / Central Kitchen Chef

>> Location: 1 Selegie Road Singapore 188306 / 200 Pandon Loop Singapore 128388

>> Working hours: 6pm to 3am

>> Salary: $3000 - $5000

>> Preference: Full-time job

HIGHLIGHTS:

- Attractive BONUS + Extra Incentives

- One-on-one coaching system

- Career Progression

- Frequent Bonding Events

- Personal Development Training


RESPONSIBILITIES:

- Measuring meal ingredients accurately for the Senior Chef

- Preparing meals by washing, peeling, seasoning and chopping of vegetables and meats

- Preparing basic sauces for meals, as directed by the Senior Chef

- Receiving deliveries and verifying that all ordered items are received and are good quality

- Taking inventory of restaurant supplies and notifying the relevant person/s when stock is low

- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers

- Cleaning and ensuring that all the work stations are organised and properly sanitised

- Kitchen management, procurement of kitchen items and reports on the stock level of the food.

REQUIREMENTS:

- Team Player

- Good Learning Attitude

- Citizen or PR preferred

Wave Entertainment Welcome you to join our team!

Job Description & Requirements

Roles & Responsibilities

F&B Food Restaurant & Bar is looking for Chef

Must have at least 5 years of culinary chef experience in the food business.
Must be able to cook good North Indian/Punjabi cuisine.
Must be able to monitor the kitchen's daily full operations;

1. Ordering raw materials
2. Maintaining and controlling food cost
3. Job scheduling of all kitchen staff & helpers
4. Ensure timely delivery of all cooked food
5. Ensure good food hygiene & cleanliness of the kitchen
6. Ensure top-notch quality of food
7. Able to plan different weekly menu for the kitchen

8. Must be very professional to use Tandoor.

Don't miss this chance to learn from Singapore's First Tonkatsu Chef in Singapore!

-Setting up workstations with all needed ingredients and cooking equipment

-Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

-Cooking food in various utensils or equipment.

-Responsible of cleanliness & upkeep of kitchen and any other ad hoc duties assigned by Sous Chef.

-Learn authentic Japanese Cuisine skills & techniques!

Staff Benefits:

-Training and Development Opportunities
-AWS (13th Month) & Variable Bonus (Chinese New Year) yearly

-Annual increment
-OT pay & Quarterly incentive
-Annual Leave & Medical Leave
-Staff Meals & Uniform provided

Roles & Responsibilities

Roles & Responsibilities

F&B Food Manufacturing Company looking for an Executive Chef
Must have at least 3 years of culinary chef experience in the food business.
Must be able to cook good Bangladeshi/Indian/Punjabi cuisine.
Must be able to monitor the kitchen's daily full operations (1. Ordering raw materials, 2. maintaining and controlling food costs,
3. job scheduling of all kitchen staff & helpers, 4. ensure timely delivery of all cooked food, 5. ensure good food hygiene &
cleanliness of kitchen, 6. ensure top-notch quality of food, 7. Able to plan weekly menu for the kitchen.)

IKKI IZAKAYA is a modern Japanese izakaya located immediately beside Buona Vista MRT. Our izakaya places emphasis on affordable and absolutely delectable Japanese dishes that keeps our office tenants coming back day after day.

We are looking for a Japanese chef that fits the following criteria :

- at least 3 years in a Japanese cooking environment

- able to hold his own in a fast paced lunch and dinner environment

- able to follow order and recipes to the letter

- able to do up inventory and maximise resources assigned to his station, ie reduce food wastage

- able to be a team player

IKKI IZAKAYA operates on a 5.5 day week. Meals are provided and our proximity (within a minute) to Buona Vista makes our location ideal for West siders

Description

• Arrange all mise en place as assigned by Sous Chef or Executive Sous Chef
• Clear away and store all mise en place items at the end of the service period
• Organize the assigned section of the kitchen efficiently
• Prepare food items according to the standard recipes
• Minimize wastage and spoilage of food items
• Collect food requisitions as requested
• Maintain cleanliness and hygiene in the assigned area
• Perform any other related duties as assigned by the management

Requirements

• Have at least 2 year of similar experience
• Have completed Basic Food Hygiene course
• Positive work attitude, team player, good interpersonal skills and ability to multitask

Other Information

• Work location: West Coast Ferry Road (Bus 175 and 176) beside West Coast Park
• Permanent role with attractive benefits
• Meals provided
• Company transport provided (Clementi MRT Station)

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

We are halal operated restaurant in West Area, looking for min 5 yrs experience Chettinad/Tandoor Cook. Salary starts from SGD2900+, able to prepare and handle full South Indian and North Indian menu with or without helper in quality and fast. Must be commited and make sure quality and quanity. Able to speak English/Malay is added advantage.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520 EA Registration ID: R1765753

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required. Mandarin and other European languages will be an advantage

Responsibilities

· Provide courteous and efficient food and beverage services to the customers

· Ensure cleanliness and good ambient within the restaurant and have tables ready for dine-in customers

· Attend and respond to customers’ needs promptly and professionally

· Answer questions or make recommendations (new products, offers) to customers

· Assist in the serving of the menu-items to restaurant patrons at their seats

· To work closely and cultivate strong teamwork with all colleagues and ensure smooth operations

· Adhere to company’s standard operating procedures

· Any other ad-hoc duties and responsibilities as assigned

Responsibilities

· Lead and supervise service crew to ensure excellent customer service and adherence to restaurant policies and procedures.

· Train and develop new and current staff members to enhance their skills and knowledge. Monitor their performance, provide feedback, and offer coaching as necessary.

· Maintain cleanliness, hygiene, and strict adherence to health and safety regulations within the restaurant.

· Address customer feedback and complaints professionally and promptly. Monitor and report customer satisfaction levels to upper management.

· Collaborate with the kitchen team to ensure orders timely preparation and delivery of customer orders.

· Assist the Assistant Restaurant Manager in managing inventory, including monitoring levels and placing orders as needed.

Act as a deputy in the absence of the manager, effectively overseeing operations.

· Foster strong teamwork and maintain collaborative relationships with all colleagues to ensure smooth operations.

· Adhere to company’s standard operating procedures

· Perform any other ad-hoc duties and responsibilities as assigned.

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' and kitchen assistant tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

• 7+ years of experience in a similar position.
• Advanced knowledge of chinese food professional principles and practices.
• Excellent knowledge of ordering and inventory.
• Excellent communication skills.
• Available to work after hours, over weekends, and on public holidays

Responsibilities:

• Responsible for daily preparation and production of pastry items while maintaining costs and ensuring consistency quality of pastry products.
• Ensures proper handling and storage of all food items in accordance with standards and sanitation/health regulations.
• Any other duties that may be assigned.

Requirements:

• 5 or more years' experience working in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Have good communication.
• Able to work independently and as part of a team.
• Willing to work on rotating shifts, weekends and public holidays.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

Dabba Street is bringing a refreshed, greener perspective to Indian and Mediterranean favourites. Join us today, and be part of a fast-paced, innovative kitchen that values teamwork, creativity, and excellence!

We’re seeking a skilled Senior Line Cook/ Chef who would lead shifts at the outlet. Ideally, you’ve had some working experience with an Indian or Mediterranean cuisine, but this is not a must.

As a shift lead, you will problem-solve daily, communicate effectively, work fast, and be consistently accurate.

In this role, you’re well positioned to lead, and on track to progress to higher roles. Your duties and responsibilities include:

• Prepare and execute food items to our specified recipes and standards

• Maintain a clean and organised work area, adhering to all food safety and hygiene regulations

• Complete daily checklists to facilitate correct and prompt opening, shift change and closing of outlets

• Operate kitchen equipment including oven, stove, fryer, griddle, toaster, rice cookers and food processor

• Manage inventory, ensuring proper stock levels and minimising waste

• Correct rotation and labelling of food and ingredients

• Efficient and effective management of line food levels to maintain ongoing service delivery

• Maintain a clean and proper use of uniform

• Track, reconcile and report all received orders

Our line cooks, or Dabbamakers are central to our food operations - there will be opportunities to live your passion, rise up to challenges, and grow professionally.

We strive to provide a friendly, inclusive and respectful culture that allows you to thrive in your own way.

On top of a competitive salary package, other benefits include:

• A new opening bonus up to $2,000*

• Annual performance bonus up to 2 months' salary

• Guaranteed yearly salary increment

• Monthly performance incentives

• Structured and rapid career progression for high performers

• Multiple performance recognition awards including star performers, service ambassadors’ awards

• Sponsorship opportunities for professional upskilling

• Medical and dental benefits

• Daily staff meals

WA us at 81810610 to find out more!

Our work location: White Sands Shopping Mall (NEAREST MRT PASIR RIS)

Responsibilities

· Manage and oversee the daily operations of the restaurant, including scheduling, inventory management, and financial reporting.

· Oversee inventory and ensure that all supplies and ingredients are well-stocked and stored properly.

· Work closely with the Restaurant Manager to develop and implement strategies to achieve sales targets and profitability goals.

· Coordinate with the kitchen team to ensure efficient food preparation and delivery, and ensure that menu items are of consistent quality.

· Act as a liaison between the service crew, kitchen team, and management to ensure effective communication and collaboration.

· Handle customer complaints and ensure that they are resolved promptly and effectively.

· Keep track of sales and revenue and report to upper management on a regular basis.

· Develop and implement new policies and procedure with Restaurant Manager to improve the efficiency and profitability of the restaurant.

· Ensure compliance with company policies and standard operating procedures, as well as relevant food and safety regulations.

· To work closely and cultivate strong teamwork with all colleagues and ensure smooth operations

· Any other ad-hoc duties and responsibilities as assigned

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.

Job Description & Requirements

• Cook and plate food items accurately to specifications.
• Monitor and complete the par level of placement and food items after each meal period.
• Ensure areas of responsibility are clean, tidy, and organized.
• Ensure proper hygiene practices and proper storage methods are always followed.
• Assist in daily purchasing and receiving of goods.
• Assist in monthly inventory counts and recording of food wastages.
• To perform other duties as and when required and assigned by immediate supervisors or management representatives.

Requirement:

• Preferably 'N' level with a minimum of 2–3 years relevant experience
• Strong communication and interpersonal skills.
• Willing to work 6 days rotating shift, on weekends and public holidays.
• Good communication Skills

Job Responsibilities:

The Demi Chef (DC) acts as the Chef De Partie (CDP)’s deputy and a shift leader. The incumbent has to ensure a smooth kitchen operation and carry out tasks as assigned by the CDP or Central Kitchen Manager (CKM).

Serves as the shift leader in the kitchen

He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include:

• Conduct meal quality check and ensure that they meet standards
• Conduct staff training on equipment function, standard recipes, personal hygiene and food safety
• Ensure that meals are served according to dietary requirements and requests
• Plan meal preparation according to schedule and update kitchen team on any change of meal request
• To plan and prioritize urgent duties/works to be carried out to ensure smooth operations
• Ensure goods are received in proper and good condition according to purchase requests
• Ensure goods are stored according to food safety regulations
• Monitor inventory level daily and liaise with Assistant – Kitchen Operations on purchasing
• Monitor food wastages and update CDP/CKM if there is any discrepancy
• Participate in menu planning
• To spot and inform Chef De Partie/Executive – Kitchen Operations on safety hazards that require attention.
• Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule
• Assist CDP to implement SOPs and ensure that all staff adhere to them strictly
• Delivery and collection of food using food warmer trolley or food bag for every meal
• Ensure cleanliness for all crockeries, utensils and equipment
• Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal.
• Ensure all food waste are disposed into the right waste bins
• Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests
• Report to CDP/CKM if there is any sign of pest infestation in the kitchen area
• To carry out any other duties and responsibilities as assigned

Job Requirements:

• Minimum Primary School Education or equivalent
• At least 4 years of relevant culinary experience
• Able to understand and speak basic English
• Possess Certificate in Basic Food Hygiene
• Possess Class 3 driving license will be an advantage
• Physically Fit
• Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)

Responsibilities:

• Responsible for daily preparation and production of pastry items while maintaining costs and ensuring consistency quality of pastry products.
• Decorate cakes and pastries.
• Ensures proper handling and storage of all food items in accordance with standards and sanitation/health regulations.
• Any other duties that may be assigned.

Requirements:

• Having good knowledge in Pastry and holding a Certificate in Pastry or equivalent is more preferable.
• Must have experience in pastry/cake production.
• Have good communication.
• Able to work independently and as part of a team.
• Willing to work on rotating shifts, weekends and public holidays.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

A fantastic opportunity for an experienced Indian Chef De Cusine for a popular restaurant to join their team.

Looking for a talented, dedicated, and innovative Chef with vast knowledge in Indian cuisine who can work in a dynamic environment. hould have extensive knowledge of food sanitation and safety.