The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange for an interview.

Esora is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Esora is a one Michelin starred, Japanese Kappo fine dining restaurant, guided by an affinity with nature. Esora emphasises on meticulous attention to detail, delivering meaningful interactions to our guests.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Esora is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Esora is a one Michelin starred, Japanese Kappo fine dining restaurant, guided by an affinity with nature. Esora emphasises on meticulous attention to detail, delivering meaningful interactions to our guests.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

- Ensure that employees report for duty punctually, wearing the correct uniform, shoes and name badge.

- Assists in building an efficient team by taking an active interest in their welfare, safety and development.

- Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.

- Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.

- Ensure that the departmental food cost and operational budget is strictly adhered to and all the costs are strictly controlled.

- Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.

- Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

- Ensure the quality of food preparation is in accordance with the established standard.

- Ensure the cost effective production of raw products so as to minimize wastage.

- Checks all incoming food items to ensure product consistency in quality, appearance and taste.

- Provides ideas for new dishes and menu planning.

- Checks food items/ingredient stock and prepares daily market list.

- Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.

- Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

- Ensure the highest hygienically standard in preparation, storage and handling of food according to ENV standards.

- Be present in the outlet during service hours to assist and check the quality and consistency of food produced and served at all times.

- Performs any other duties as may be assigned from time to time by the Management.

- Prepare, grill, and plate a variety of menu Items, including duck, chicken, pork, fish, etc

- Grill and maintain equipment, such as grills and fryers.

- Insure food meets quality standards and is garnished and served in a timely manner.

- Maintain a clean, safe and sanitary work environment.

Liberte HR is partnering with a Singapore F&B Group who is opening a new modern Filipino restaurant. The restaurant will be a divesture of a popular Philippines-based concept, Manam, which is rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining.

The new restaurant will be a new opening amidst a growing local curiosity on a modern Filipino cuisine. Reporting to the General Manager, the Head Chef will be responsible to drive the culinary operations of the restaurant and is ultimately responsible for all food related matters.

Duties and Responsibilities:

Operations

• Ensure the smooth and efficient running of kitchen operations.
• Full awareness and ability to prepare and execute all menu items.
• Ensure food and related production costs are managed and kept to an efficient ratio.
• Work with R&D on recipe development, planning and creation of new dishes.
• Ensure food safety and hygiene standards stipulated by the Government and Company are enforced and rigorously followed.
• Maintenance and update of Kitchen SOPs to ensure food standards are met while maintaining operational efficiency.
• Build and promote a healthy, cooperative working environment throughout the restaurant.
• Build and ensure excellent working relationships with our eco-system of partners (suppliers, support teams etc).
• With the GM / Service Manager, drive the execution of marketing initiatives, events, and other activations.

Service:

• Be able to describe and ensure the quality of food items, ingredients, and preparation.
• Methods to all customers
• Participate in service when kitchen operations permit in order to support the team and build relationships with our guests.
• Ability to handle and resolve guests' complaints.

Human Resources

• Train, evaluate, lead, and motivate all the Kitchen team.
• Work with the HR department on hiring initiatives to attract and retain top talent.
• Work with the GM / Director and HR Department to ensure succession planning protocols are in place.
• Drive the planning and execution of training programs for the Kitchen and Service Teams and lead the subsequent execution of the training programs.
• Work with the Sous Chef and HR Department to resolve staff disciplinary issues and grievances.
• Approve work schedules and ensure sufficient manpower for all shifts in an efficient manner.
• Ensure refresher training is conducted every quarter / bi-yearly.
• Conduct yearly performance appraisals and regular one-on-one check ins with the team.

Health and Safety

• Enforce measures and SOPs to ensure all equipment, spaces, and practices conform to sanitary regulations and high housekeeping standards.

The successful candidate would have strong culinary leadership experience in contemporary restaurants in Singapore and a deep appreciation for heritage Filipino cuisine and will be keen to develop a modern interpretation of it.

Job Overview

As a Demi Chef, you are responsible for supporting the Chef in the kitchen delivering consistently high-quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Roles & Responsibilities

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.

• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

• Ensure that the production, preparation and presentation of food are always of the highest quality.

• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

• Full awareness of all menu items, their recipes, methods of production and presentation standards.

• Follows good preservation standards for the proper handling of all food products at the right temperature.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

• Personally responsible for hygiene, safety and correct use of equipment and utensils.

• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

• Checks periodically expiry dates and proper storage of food items in the section.

• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.

• Guides and trains the subordinates daily to ensure high motivation and economical working environment.

• Assess quality control and adhere to restaurant service standards.

• Carry out any other duties as required by management.

• At least 1 year of working experience in the related field is required for this position.

Requirements

• High School Diploma or a bachelor’s degree in culinary arts

• Proven work experience as a Demi Chef, Chef, or a similar role in the hospitality industry.

• Experience in fine dining restaurants are highly advantageous.

• Complete knowledge of the industry’s best practices, hygiene, and safety standards

• Familiarity with food preparation techniques and kitchen equipment

• Excellent hygiene standards

• Good time management and organizational skills

• Strong communication and listening skills

• Ability to multitask and prioritize tasks

• Ability to work at flexible hours and on weekends

• A team player as well as able to work independently

• Having an eye for detail

• Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.

Job Descriptions

# Sushi Preparation:

• Prepare and present a variety of traditional and contemporary sushi dishes with precision and creativity.
• Ensure the quality and freshness of all sushi ingredients.
• Maintain a clean and organized sushi station.

# Menu Development:

• Collaborate with the Head Chef to create innovative and enticing sushi menu items.
• Stay informed about industry trends and incorporate new ideas into the menu.

# Quality Control:

• Monitor food quality and consistency, adhering to established standards.
• Conduct regular tastings to ensure flavor profiles meet expectations.

# Team Collaboration:

• Work closely with kitchen staff to coordinate timely delivery of sushi orders.
• Provide guidance and training to junior sushi chefs and kitchen assistants.

# Customer Interaction:

• Interact with customers at the sushi bar, explaining menu items and answering questions.
• Accommodate special requests and dietary restrictions with creativity and flexibility.

Job Requirements

• Proven experience as a Sushi Chef in a Japanese Restaurant
• Extensive knowledge of sushi preparation techniques and presentation.
• Excellent knife skills and attention to detail.
• Strong organizational and multitasking abilities in a fast-paced environment.
• Knowledge of food safety and sanitation practices.
• Creativity and passion for experimenting with flavors and textures.
• 1 year of Sushi Experience

Working hours

• 6 days work week
• 8.5 working hours per day

The Restaurant Chef Partner is a very hands-on position in which you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing the finest food for our customers. You will also be free to put your own signature on the features and dishes you provide, and will interact with guests, possibly even enhancing their dining experience with special individual touches.

Your specific duties as a Restaurant Chef Partner will include:

• Directing and checking the progress of the prep staff and checking for food quality and consistency
• Assisting in the hiring and training of back-of-the-house employees
• Taking full responsibility for inventory and cost centers for all food
• Checking all kitchen equipment and setting it up for daily use
• Enforcing safety and sanitary practices, maintenance and regulatory compliance for the kitchen area
• Ensuring that operational basics and standards are adhered to with total commitment and passion: includes line checks, testing, training, recipe adherence, window management, cook times, etc.
• Supervising the set-up and food production areas within the kitchen to maximize productivity and minimize waste
• Managing staffing levels and shift assignments
• Keeping kitchen, dish, and storage areas clean and organized
• Checking and balancing product inventory from previous day of business as well as placing food and supply orders
• Serving as a role model and a source of inspiration to our Associates and Managers

LA D'ORO PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

ITALIAN & JAPANESE FINE DINING RESTAURANT

LA D'ORO located at 333A Orchard Road, Madarin Gallery, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

SOUS CHEF

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

- Over 5 years relevant experience in the area of Japanese fine dining restaurant;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development;

- Capable to support every team in the kitchen of LA D'ORO.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

LA D'ORO PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

ITALIAN & JAPANESE FINE DINING RESTAURANT

LA D'ORO located at 333A Orchard Road, Madarin Gallery, is currently seeking suitable experienced applicants.

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

- Over 2 years relevant experience in the area of Japanese fine dining restaurant;

- At to assist to the head chef;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development;

- Capable to support every team in the kitchen of LA D'ORO.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

This position is for Chef De Partie cum Demi Chef for our restaurant Caviar.

Caviar is a fine-dining restaurant at Palais Renaissance on Orchard Road, serving modern-European cuisine. We have a small team giving their best everyday to make sure our guests have a great experience each time they dine at our restaurant.

Your general duties include but are not limited to:

• Perform daily kitchen duties instructed by Head Chef or Directors, including preparation work, cooking, cleaning, and any other duties as required in the kitchen.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Ensure Operations SOP are always followed, and security procedures are in place.
• Ensure consistency and high quality of restaurant food quality standards.
• Maintain and keep track of inventory and order supplies as needed.
• Comply to safe and hygienic food handling procedures.
• Ensure all fire safety and health regulations regarding food preparation and serving is adhered to on a constant basis.
• Perform any other ah-hoc duties as required/instructed by the Head Chef.

Requirement

• Minimum 3 years of experience in a similar role
• A high standard of personal hygiene
• Ability to multitask and work efficiently under pressure
• Able to commit to restaurant's peak period including weekends, eve of and public holidays
• Experience in Pastry would be highly advantageous

We are looking for the right candidate who prefer to work in a small team.

Happiness is a full belly and you know the ways to keep our guests satisfied with your delicious creations.

Pssst.. you’ll also be joining an award-winning team behind the Best Buffet Restaurant in Singapore for 7 years running (voted by SPH AsiaOne People’s Choice Awards)! It is also a halal-certified kitchen.

We are looking for Cook / CDP in the following section:

• Main Kitchen (room services)
• Asian
• Western
• Cold Kitchen
• Japanese

Your duty includes (but is not limited to):

1) Preparing daily items from A la Carte, Buffet & Catering menus and to standby mise en place and live cooking station items to be consistent with existing standard operating procedures

2)Being stationed at the live cooking station, you replenish buffet items and attend to guest requests in a timely manner

3) Maintaining the cleanliness and hygiene of the working environment and operating equipment

Write to us if you check the following listed:

• Passionate about culinary arts
• Service-oriented
• Able to work independently under tight timelines
• Physically fit
• 5-day a week including weekends and public holidays
• 3 Rotating Shifts
• 7am to 4.30pm
• 1.30pm to 11pm
• 10.30pm to 8am ($12 night allowance)

See what our talents get to enjoy…

• Operations teams’ designer uniforms and duty meals are on us.
• Comprehensive medical and insurance coverage simply because we care.
• Flexible benefits for many things that matter such as dental, optical and health screening expenses.
• Big listening ears for refreshing ideas and open communication.
• Allowance for a home away from home if you are from overseas.
• Sweetheart discounts at our award-winning hotel and best buffet restaurant, Carousel.
• Growth, development and opportunities given.
• Recreational activities and loads of FUN!
• 24-hour gym for you to keep fit.
• Chillax Lounge, a space created especially for you to chill out and relax in.
• Tokens of appreciation to celebrate career and personal milestones with you.
• A day off during your birthday month to pamper yourself.
• Privileges at selected merchant outlets just for you.

The Executive Chef manages kitchen personnel. He/She is responsible for making the administrative decisions for the kitchens. He/She reviews food and beverage purchases as well as develops and standardizes recipes. He/She designs food preparation aesthetics. He/She plans special menu items, designs menus and determines menu prices. He/She maintains safety and sanitation in the kitchens and maintains equipment. He/She recruits, deploys and develops kitchen personnel.
~ Apply principles of basic microbiology.
~ Apply principles of food additives in menu creation.
~ Apply principles of food chemistry.
~ Apply principles of organic and biological chemistry.
~ Apply sensory analysis to food and beverage preparation and presentation.
~ Develop a business plan.
~ Develop a risk management framework, policy and process.
~ Develop and establish financial budget and plans.
~ Develop and maintain business continuity strategies, policies and guidelines.
~ Develop service recovery framework.
~ Drive customer loyalty for service excellence.
~ Establish business strategies for the business function.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage culinary operations.
~ Manage food & beverage operations.
~ Manage high volume food production operations.
~ Manage revenue management.
~ Oversee cost controlling and food purchasing activity.
~ Plan and develop menus for food service establishments.
~ Provide leadership during crisis situations.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

MIZUKI F&B PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

Mizuk located at 391 Orchard Road, #05-32 Ngee Ann City Podium Block, S238872, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

1. Kitchen Chef

Job Highlights

• Opportunities available for career progression

Responsibilities:

• Assist in preparation of daily items for our menus and ensure that items prepared is of high quality and in accordance to the restaurant’s standards.
• Maintaining a clean working environment and ensure safety when operating kitchen & counter equipment
• Monitoring stock level through regular stock checks and make sure stock is properly stored.
• Assist in monthly inventory checks.
• Covering all the section in the kitchen & counter time to time in order to coordinate smooth daily operations.
• Assist and report to the head Chef

Requirements:

• Expertise in Japanese Cuisine
• Experience in Omakase Counter Service
• Highly motivated, quick learning individual with excellent interpersonal skills
• Passion for food with a creative flair and is result orientated. Able to perform shifts including weekends and Public Holidays.
• Good organizational and planning abilities.
• 6 days work week

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

Dynamic company. We are a well established Italia restaurant (located along Robertson Quay waterfront). Looking for a CDP

Salary range: $2800+ depending on experience.

Staff meals provided.

Work week 5.5 days, split shift.

Please send CV to [email protected]. Suitable candidates should hear back quickly.

MIZUKI F&B PTE LTD

DISCOVER YOUR FUTURE WITH THE LATEST

JAPANESE FINE DINING RESTAURANT

Mizuki Tempura & Sushi located at 391 Orchard Road, #05-32 Ngee Ann City Podium Block, S238872, is currently seeking suitable experienced applicants for the following positions.

KITCHEN

1. Sushi Head Chef

Candidates Profile :-

+ Excellent inter-personal skills, highly motivated individual;

+ Excellent team player;

+ Excellent bi-lingual communication skills, both written and spoken, English and Mandarin. Japanese is an advantage but not essential.

Requirements :-

- Over 5 years relevant experience in the area of Japanese fine dining restaurant;

- At least 2 years in the position of head chef;

- Able to maintain high standard of food quality;

- Take full responsibility for food menu development;

- Capable to support every team in the kitchen of Mizuki, such as Tempura and Sushi session.

An attractive Salary Package and Career Opportunity await successful candidates.

Only short listed Candidates will be notified.

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

As a Demi Chef (Pastry), you are responsible for supporting the Pastry Chef in the kitchen delivering consistently high-quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Role and responsibilities

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.
• At least 1 year of working experience in the related field is required for this position.

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry.
• Experience in MICHELIN and/or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Good time management and organizational skills
• Strong communication and listening skills
• Ability to multitask and prioritize tasks
• Ability to work at flexible hours and on weekends
• A team player as well as able to work independently
• Having an eye for detail
• Ability to offer excellent customer service

Introducing an exciting new addition to the Culinary Arts Group, located at The Mondrian hotel. Dedicated to showcasing the rich flavours of Latin American cuisine. We aim to redefine this culinary tradition, pushing boundaries while honouring its heritage. The tasting menu will be ever-evolving, always celebrating the finest seasonal ingredients through the chefs’ experiences and inspirations, expressing their soulful approach to the craft.

As you step into our intimate 30-seat restaurant, you will be greeted by an inviting atmosphere, complete with a counter and open kitchen. Here, you can witness the skilled culinary artistry first-hand, as our talented team creates delectable dishes right before your eyes.

We are privileged to have an esteemed Michelin-starred chef husband and wife team of Latin American chef partners leading our kitchen. Their expertise and passion are evident in every dish they prepare, ensuring that your dining experience with us is truly unmatched within our city.

Job Overview

We are looking for a dedicated individual to join us as a Commis Chef. You will be reporting to the Chef de Partie and assisting the team with various meal preparations. You should be able to gather ingredients and measure them correctly before every meal preparation. Also, you should be able to assist with meat seasoning and chopping of vegetables.

Role and responsibilities

Your job responsibilities will also include taking a stock of the inventory and placing orders for new food items. Moreover, you should be able to organize and label food items correctly. As a Commis Chef, you should adhere to the industry standards and always follow excellent hygiene practices.

To be able to perform in this role, you should be familiar with various food preparation techniques and kitchen equipment. Furthermore, you should be able to work at flexible shifts and have a detail-oriented approach. A candidate possessing excellent communication and listening skills along with the ability to work as a team will be preferred.

• Assisting and taking instructions from the Chef de Partie

• Gathering and accurately measuring all meal ingredients

• Washing, peeling, and chopping vegetables and fruits

• Cutting and seasoning different meats

• Preparing basic dishes such as salads and sauces

• Keeping a track of the inventory supplies

• Ensuring that the food items are stocked properly in refrigerators and freezers

• Maintaining proper hygiene standards and ensuring that the workstation always remains clean

• Plating various meal items

• Accepting deliveries of food items and maintaining a stock record of the same

• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts

• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry.

• Experience in MICHELIN and/or fine dining restaurants are highly advantageous.

• Complete knowledge of the industry’s best practices, hygiene, and safety standards

• Familiarity with various food preparation techniques and kitchen equipment

• Excellent hygiene standards

• Good time management and organizational skills

• Strong communication and listening skills

• Ability to multitask and prioritize tasks

• Ability to work at flexible hours and on weekends

• A team player as well as able to work independently

• Having an eye for detail

• Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.

We are looking for a dedicated individual to join us as a Commis Chef to join our vibrant kitchen team.

This brand is unlike most traditional Indian restaurants present in Singapore today with various components of modern and contemporary focus in the food preparation techniques and global quality produce to be sourced and used in the construction of its many dishes.

Responsibilities:

· Assist and follow instruction by Sous Chefs to perform job task

· Follow the tasks assigned by Sous Chef and complete it within time frame

· Prepare required ingredients and sauces

· Ensure the highest standards and consistent quality in the daily preparation

· Adhere to recipes and stock management

· Practice proper inventory management

· Maintain a high standard of cleanliness and sanitation in and around all culinary work areas

Requirements:

· Certificate in Culinary, preferred

· Minimum 1 year experience in the culinary field

· Good communication skills with positive, interpersonal skills

· A team player with a good sense of job responsibility and a keen eye for details

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Junior Sous Chef, Garde Manger will manage and lead the team in the absence of Chef de Cuisine/ Sous Chef to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen.

What will you be doing?

As the Junior Sous Chef, Garde Manger you will be responsible for performing the following tasks to the highest standards:

• Assist to plan, prepare and high quality food production and quality control for all cold products, and items prepared in the Cold Kitchen.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Recommend improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on offsite events when requested and complete jobs as assigned outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Work with Chef de Cuisine/ Sous Chef on proposing menus as requested, in a timely manner.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests’ requests and be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and maintain the standards of dishes, portion control and costing at all times.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Chef de Cuisine/ Sous Chef.
• Ensure that recipes and costings are established and updated.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• To train and guide team members and ensure they are certified in their position before taking charge of an area of responsibility.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

What are we looking for?

A Junior Sous Chef, Garde Manger, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 5 years as cook in a hotel or individual restaurant with high standards or in similar capacity.
• At least 2 years in supervisory role.
• Possess a valid Food Hygiene certificate.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Knowledgeable in HACCP.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Brief description of the Restaurant

Located in the heart of Orchard Road, Lawry’s The Prime Rib Singapore is distinguished for its exceptional American cuisine; serving only the best.

Overlooking the vibrant streets of Orchard Road through the 4-metre-high floor-to-ceiling windows, Lawry’s boasts a seating capacity of up to 160. It exudes an air of opulence with its sleek interpretations of luxury.

Be prepared to indulge in their authentic Signature Prime Rib of Beef! Each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward and ensures uniformly juicy and flavourful meat. It is then carved from the famous Silver Carts and served with the table-side showmanship of the

Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessertthe Strawberry English Trifle.

Job Descriptions

• Collaborate with the Executive Chef to plan and execute the daily operations of the kitchen.
• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.
• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.
• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.
• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.
• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Job Requirements

• Proven experience as a Sous Chef or senior role in a high-end restaurant setting.
• Culinary degree or equivalent professional training.
• Strong leadership and communication skills.
• Creative and innovative approach to culinary arts.
• Ability to thrive in a fast-paced environment and handle pressure gracefully.
• Knowledge of current culinary trends and a commitment to continuous learning.

Benefit

• Competitive salary commensurate with experience.
• Health and dental insurance coverage.
• Staff discounts at Lawry's The Prime Rib
• Performance Bonuses

Working hours

• 6 Days 48 hours/week

Restaurant Managers provide administrative and operational support to senior management and even run the staff in the manager's absence. Their tasks include food preparation, serving, collecting payments, handling the cash register, maintaining supplies, providing customer service, and training new employees. Based on the most successful sample resumes for Assistants Restaurant Managers, critical skills for this role are teamwork, leadership, resilience, customer service orientation, food handling knowledge, and good communication skills.

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Minimum ‘O’ level or Diploma in F&B service or equivalent

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player