• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

The great things you will be expected to do:

● Prepare, cook and serve a variety of items in accordance with specific menus

● Assist Executive Chef and Sous Chef to develop new dishes and menus.

● Assist with inventory and managing of supplies

● Maintain safety and cleanliness standard

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and

sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

ATTRIBUTE

● Customer-service oriented personality

● Proactive, friendly and pleasant characteristics

● Able to communicate skills and team player

● Cheerful and self-motivated with positive working attitude

The great things you will be expected to do:

● Prepare, cook and serve a variety of items in accordance with specific menus

● Assist Executive Chef and Sous Chef to develop new dishes and menus.

● Assist with inventory and managing of supplies

● Maintain safety and cleanliness standard

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and

sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

WORK EXPERIENCE

● At least 1-2 years of relevant work experience in the related field

ATTRIBUTE

● Customer-service oriented personality

● Proactive, friendly and pleasant characteristics

● Able to communicate skills and team player

● Cheerful and self-motivated with positive working attitude

The great things you will be expected to do:

● Prepare, cook and serve a variety of items in accordance with specific menus

● Assist Executive Chef and Sous Chef to develop new dishes and menus.

● Assist with inventory and managing of supplies

● Maintain safety and cleanliness standard

● Ensure quality control and presentation of all food items

● Ensure proper handling and storage of all food items in accordance with restaurant standards and

sanitation / health regulations

● Ad-hoc duties as assigned by chef in-charge

Health and Safety Responsibilities:

✔ Adhere to Compass Singapore HSE systems and procedures

✔ Follow all Emergency Response plans on site

✔ Follow procedures for identifying, assessing and controlling hazards and risks

✔ Adhere to and maintain food handling standards and food safety plan at all times

ATTRIBUTE

● Customer-service oriented personality

● Proactive, friendly and pleasant characteristics

● Able to communicate skills and team player

● Cheerful and self-motivated with positive working attitude

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

想要学习制作世界顶级小笼包或炒饭吗？马上直接 whatsapp 向我们询问！

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• To ensure that the food and presentation quality is constantly maintained
• Assist in preparation of ingredients for Chef
• Serve and introduce dishes to customers
• Ensure food items are prepared according to company standards of quality and consistency
• Upkeep of the kitchen cleanliness and hygiene standard
• Receiving of goods and inventory control
• Preparing of staff meals

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

欢迎大家加入我们的大家庭，同我们一起成长!

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Bonjour! We are MERCI MARCEL, a relaxed French social destination bringing dining & shopping experience in unique design spaces. Today we have 6 outlets and we are looking for passionate & driven individuals to join in on Marcel's adventure! As we grow, so do our people.

Be a part of our diverse and extraordinary kitchen team, You bring skills and a customer-centric mentality, and we'll bring the tools and environment you require to ensure consistent and quality food is delivered to our guests’ from behind the scenes. If you’re up for a challenging yet rewarding experience, say hello to us now!

Outlets:

Merci Marcel – Club street, Orchard, Tiong Bahru & East Coast

French Fold – Telok Ayer & Orchard

What you get:

• 5-day work week | 44 hours work week, no split shift
• Salary range: S$4,000 - S$5,000
• Benefits: Health insurance, Dental Incentive ($200/year), Monthly Incentive Program (KPI up to $350), Daily Meal Allowance ($7), Staff discount and Referral Incentive Program (up to $400), Welcome & Birthday Vouchers, Classpass membership, Increment upon confirmation & Long Service Incentive
• A dynamic & innovative French Company with audacious ideas to bring new French concepts in Singapore.
• A company with values: meritocracy, innovation, responsibility & sincerity
• Opportunities to progress internally
• Training: Training & Development and Individualised Career Plan provided

What you will do:

· Responsible for managing the daily operations in the kitchen, ensuring that food is prepared to the highest standards of quality, taste, and presentation.

· Develop and implement new culinary trends together with team, direct & design plating techniques to ensure excellent customer service and welcoming environment

· Oversee inventory, ordering of food supplies & kitchen equipment to ensure effective use of all resources, budget control and minimise wastages

· Monitor and enforce hygiene work practices to ensure that employees follow standards and regulations

· Managing kitchen staff, including hiring, training and scheduling. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance

· Collaborating with front-of-house staff to ensure a seamless dining experience for customers, actively responding to and handle guest complaints or feedback in a professional manner.

Skills & Experience:

· Diploma/Cert. in Culinary in recognised institutions or related field

· Min. 5 years working experience in the same capacity

· Knowledge of various cuisines with French culinary techniques and modern trends is a plus

· Excellent kitchen planning skills and good understanding of F&B marketing

· Self-driven, service-oriented, good leadership qualities and have a strong work ethics

· Strong communication and leadership skills

想要学习制作世界顶级小笼包或炒饭吗？马上直接 whatsapp 向我们询问！

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

欢迎大家加入我们的大家庭，同我们一起成长!

Chef Director Roles & Responsibilities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Oversee the hiring, training, and management of kitchen staff, establishing high standards of food quality, hygiene, and safety.
• Originate and implement a culinary internship program that prepares participants, through practical work experience, for fine-dining food-production positions.
• Monitoring Sanitation and Kitchen Safety Standards

• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meet 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. Evaluate products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinate the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Establishes controls to minimize food and supply waste and theft. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas.
• Implement training and professional developments for the team members. To improve the knowledge of team members in all aspects of the high-functioning kitchens – quality control, safety, sanitation, and cost control.
• Work closely with the management team, attend food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
• Periodically interacts with guests at restaurants and other dining areas.
• Performs other duties as assigned by the Management.

Our new outlet specialises in Western Fusion Healthy Food such as Salads, Vegan dishes, Acai bowls, Grilled meats and hot/cold beverages.

We are hiring Head Chef ($5000-7000) and Sous Chef ($3500-$5000)

The Head Chef/Sous Chef is in charge of kitchen operations. Ideally with experience and expertise in healthier food preparation. He is a professional and provides strong leadership to the team. He works closely with the management team.

Responsibilities

-Manage smoothly the kitchen operation and kitchen team

-Efficient food preparation and food costing

-Ensure good food quality and hygiene

-Source and handle food ingredients suppliers

-Menu planning and design

Requirements

-Good Culinary Skills

-Spoken and Written English Language

-Good Hygiene Practice

-Pleasant Personality and Good Social Skills

-Good Leadership

Role

Creation and production of all Bread, Cake and Desserts items

Responsibilities

-In charge of retail outlet day to day kitchen and production

-Ensure efficient food costing

-Improve productivity and reduce wastage

-Provide leadership, guidance and training to the kitchen team

-Foster a good working environment

Requirements

-Minimum 3-4 years experience in related role

-In depth knowledge of Bread/Cake and Pastry Desserts

-Good leadership skill set

-Good communication and interpersonal skills

Roles & Responsibilities

Responsibilities

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

Responsibilities (Key Result Areas & Activities)

· Assist and execute the central procurement activities of the Group

· Review and implement SOP for central procurement

· Assist in purchasing administrative processes to support outlets ordering needs

· Support ERP system – Products List / Master Product List/ Financial reports

· Assist in projects relating to new restaurant, new branding, new stalls

· Manage supplier scorecard and sourcing suitable products

· Any adhoc duties relevant to purchasing function or operational needs

Required to - KNOW (Skills, Knowledge & Behaviours)

· Degree/ Diploma in any field oR obtained Professional Certificate relating to job role

· Minimum 3 years work experience

· Experiences in F&B procurement for large-scale centralized purchasing function including contract administration and contract law is an advantage

· Proficient in MS Office especially MS Word, MS Excel and ERP system

· Detail-oriented, mature and open mind to challenges

· Good negotiation, communication skills

· Reliable and able to work in fast pace environment

Role & Responsibilities:

Overseeing all direct operated restaurant (DOR) brands culinary operations which may include food brands within Food Republic to manage the team with the highest of culinary standards.

This incumbant is expected to maintain complete knowledge of;

• All menu items available in the restaurant; primarily the DOR brands
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices
• Manage team schedules
• To ensure and establish cost control within all relevant culinary departments
• Overseeing and ensuring hygiene standards are of highest quality
• Establishing work safety measures for team
• Conducting food tasting
• Working together with management to create new product items
• Monitoring trend of sales and having improvement plans
• Assist in new stall set up and opening
• Any other duties as assigned by Superior

Requirements:

• At least 3-5 years of relevant working experiences
• Fluent in English and Mandarin (written and spoken) to liaise with English and Chinese speaking business associates

Personal Attributes:

• Self-Motivator with high energy level
• Have passion working in the Food & Beverage Industry
• Creative and innovative
• Adventurous and able to work under pressure

• 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.

· To support Head Chef in daily operations and work.

· Responsible for preparing consistently high-quality food.

· Prepare all mis en place as requested accordingly to the restaurants’ standards.

· Prepare ingredients and food items accordingly to recipes.

· Minimise the wastage and spoilage of ingredients and other food items.

· Ensure strict adherence of food safety, sanitation and hygiene requirements and practices.

· Adhoc duties/projects assigned by Supervisor.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

Work as a Chef de Partie in a tightly knitted kitchen team at Sun Ray Cafe - the oldest pet friendly cafe in Singapore, at 13 years old. We are well known for reasonably priced and delicious western food. Work environment is friendly and fun, and the team is led by a young chef who was trained in France. Recently, we were awarded Singapore Best Foods 2024.

We are also committed to maintain our food prices so that good food can be accessible to everyone and not only the rich. In achieving this, we aim to be as efficient as possible in our manpower and operations.

• 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.

Roles & Responsibilities

Responsibilities

• 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 Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) 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

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.