Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala hotpot dishes, have barbeque skills, able to prepare chinese salad. (eg. Liang Ban Chai)
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experience.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.

Specializes in Indian cuisine. Must learn to adapt to a fast-paced environment. Must be able to handle pressure and produce quality dishes. Must be efficient without compromising the quality of food. Learn how to be vocal to ensure good communication among staff. Would prefer someone who has experience in preparing Indian cuisines.

Responsibilities:

• Preparing and cooking dishes according to the menu.
• Learn and execute cooking techniques and recipes as directed by the kitchen team.
• Maintain a clean, organized, and hygienic workspace at all times.
• Prepare ingredients, including washing, chopping, marinating, and portioning.
• Adhere to food safety and sanitation standards.
• Assist in receiving and storing inventory properly.
• Follow instructions and procedures to ensure consistent food quality.

Requirements:

• Basic culinary training or 1-2 years of kitchen experience preferred (training provided for motivated beginners).
• Passion for cooking and a strong desire to learn and grow in the culinary field.
• Ability to work in a fast-paced environment with attention to detail.
• Good communication and teamwork skills.
• Willingness to take on diverse tasks and support the kitchen team as needed.
• Basic understanding of kitchen safety and hygiene.

What We Offer:

• Competitive salary and benefits.
• On-the-job training and opportunities for career growth.
• A positive and supportive work environment.
• The chance to work with a passionate and talented kitchen team.

This position is responsible for delivering quality food and maintain kitchen standard.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation in central kitchen
• Verify that prepared food meets requirement
• Ensure quality control and presentation of the food
• Adhere to safety procedures
• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations
• Handle equipment, appliances, supplies and tools
• Prepare and cook customer’s food order
• Preparing hot and cold dishes and executing request based on required specifications
• Maintain cleanliness and the hygiene of the kitchen
• Understanding with and complying with the mandatory hygiene standards and requirements
• Supervisory role and in-charge of kitchen , ordering
• To oversee cleaning duties
• Perform any other duties assigned

REQUIREMENTS

• Relevant experience, required
• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends and public holidays
• Working Hours : 6 days work week

Job Summary

The Research and Development (R&D) Chef is responsible for the development and improvement of recipes and new product prototypes and processes to ensure that its processes meet the PB food quality and food safety standards. He/She provides food science expertise in designing processes to manufacture new food products on a commercial scale for marketing purposes and meeting sales and SEA region’s import and export regulations.

Job Responsibilities

• Create new recipes, modifying and improving existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Consolidate data gathering for new product specifications.
• Formulate new food production standards and standard operating procedures.
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life, and regulations.
• Establish product specifications and documentation.
• Confirm product formulations and other information for constructing product profiles.
• Review methods to improve the quality of new baked products and compliance with food regulations during mass production.
• Develop ideas from preparation processes for marketing purposes.
• Develop product improvements based on sensory testing and
• data.
• Facilitate innovation and lead team leaders to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations for changes to new & existing food production processes.
• Organise and conduct Train the trainer and on-the-job training sessions locally and within SEA regions’ production and retail kitchens.
• Follow up on yearly refreshment training schedule
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Execute any other duties as assigned.

Skills

• Possesses analytical and problem-solving skills and should be able to work independently.
• Good sensory skills to evaluate flavours and create recipes for new products.
• Excellent knowledge of production systems, food costing, ordering and inventory
• Possess capability to lead, motivate and manage subordinates
• Sound knowledge/understanding of cultural and culinary trends
• Creative in developing and presenting products
• HACCP certified and other food safety regulations are required
• Good command of spoken English
• Any additional language (eg. Korean) would be an added advantage
• PC literate with knowledge in MS Office

This position is responsible for food production and development of food processes for Healthy Meals Manufacturer

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food production in production kitchen
• Verify that prepared food meets requirement
• Ensure quality control and presentation of the food
• Adhere to safety procedures
• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations
• Handle equipment, appliances, supplies and tools
• Production of hot and cold dishes and executing request based on required specifications
• Maintain cleanliness and the hygiene of the kitchen
• Understanding with and complying with the mandatory hygiene standards and requirements
• Perform any other duties assigned

REQUIREMENTS

• Relevant experience, required
• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends and public holidays
• Working Hours : 6 days work week

SINGAPOREAN & SPR ONLY

LTVP PASS HOLDERS MAY APPLY

We are seeking an experienced and skilled Western Chef to join our team. As a Western Chef, you will be responsible for preparing and cooking a variety of Western-style dishes, including burgers, pasta, and other comfort food favorites. You will work closely with our team to ensure efficient and high-quality food production, maintaining our high standards for taste, presentation, and customer satisfaction.

Requirements:

- Experience as a Western Chef or in a related role

- Strong knowledge of Western cuisine and cooking techniques

- Ability to work in a fast-paced environment and prioritize tasks effectively

- Excellent culinary skills and attention to detail

- Strong communication and teamwork skills

- Ability to lift 25 kg and stand for long periods

- Food Safety Certification (preferable)

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Job Overview:Assist in managing kitchen operations for a food & beverage outlet or a section, including menu planning, costing, special events, food quality, and staff management. Ensure compliance with health, safety, and brand standards.

Key Responsibilities:

• Assist in menu planning, costing, and creative dish development.
• Support senior leadership in team management and assume basic managerial duties.
• Supervise kitchen staff, ensuring food quality, consistency, and safety.
• Coordinate special events and promotions.
• Manage kitchen operations, including production, ordering, and cost control.
• Maintain hygiene, safety, and sanitation standards in the kitchen.
• Lead and coach the team towards high guest service and employee satisfaction.

Qualifications:

• High School or Vocational Certificate in Hospitality or related field.
• 4 years of related experience or equivalent education.
• Alcohol awareness certification or food handler card (as per local requirements).
• Strong interpersonal skills with ability to interact professionally with guests and staff.

Salary: $3000-$3300

Industry: Hotel

For interested applicant, click 'apply'

EA Reg no: R1328476
EA License No: 16C8443
EA Personnel Name: Melody
EA Personnel No: R2095899

• Prepare and cook high-quality dishes consistently.
• Supervise kitchen staff and maintain kitchen cleanliness and safety.
• Manage inventory and kitchen equipment.
• Assist in menu planning and special event execution.

Requirements:

• Experience as a Chef de Partie (Western Cuisine) or in a similar kitchen role.
• Strong knowledge of food safety and kitchen operations.

Salary Range: $2,500 - $3,200 per month.

For interested applicant, click 'apply'

EA Reg no: R1328476
EA License No: 16C8443
EA Personnel Name: Melody
EA Personnel No: R2095899

Job Description & Requirements

• To prepare high quality traditional authentic Bangladesh food, especially Bangladesh dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Bangladesh dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all Bangladesh cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic Bangladesh food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

Apply now for our Head Chef role at our busttling 12 year old Melbourne-style restaurant in Serangoon Gardens.

Our dynamic team works collaboratively to create a welcoming atmospshere where teamwork is at its core. We believe in supporting each other to ensure that all our staff feel happy to come to work.

Our cuisine is based on a Melbourne concept with fresh high-quality produce. There is scope for creativity and flare in how you create specials for our long-term regulars.

Great conditions and incentives for the right candidate.

Get in touch here to find out more about the role.

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

• 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

Company Industry:Japanese Chef

Working days:11AM-3PM, 6PM-11PM, 6Days

Rest Day:Rotate Days off

Location:Chinatown

Responsibilities:

• Developing and executing innovative dishes
• Ensuring food quality and consistency
• Adhering to food safety and sanitation standards

Requirements:

• Strong culinary skills and a creative flair
• Passion for food and a commitment to quality
• Ability to work under pressure and meet deadlines

Responsibilities

• Prepare, cook food and present food effectively and efficiently.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.

Requirements

• Minimum 5 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Responsibilities:

· More than 5 years of experience

· 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 promptly 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 safely and hygienically;

· Uphold high standards of food quality to ensure customer satisfaction.

Requirements

· Strong experience in cuisine including all varieties of noodles and rice

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of dishes

· Proficient with specialty equipment

· Ability to manage numerous tasks, assign responsibilities and display high patience

Dim Sum Chef

A Dim Sum Chef is responsible for operating the Chinese / Dim Sum section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

Job Responsibilities:

1. Ensuring the quality, consistency, and production of areas of responsibility in the dim sum kitchen.
2. Prepare menu in accordance with quality, availability, and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
3. Assist in formulating, coordinating, and supervising all menu planning and implementation in the Dim Sum Kitchen.
4. Organize food production in a cost-effective and hygienic manner.
5. Ensure food standards and presentations are maintained and continuously improved.
6. Responsible for the implementation and development of the Dim Sum Kitchen Operation.
7. Ensures that the Dim Sum Kitchen is managed efficiently and according to the established concept statements.
8. Identify opportunities for improving the efficiency of the operations that will benefit our guests.
9. Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
10. Perform ad-hoc duties assigned by superior.

Job Requirements:

• Good planning, organizational, and communications skills
• Able to lead and be a good team player
• Good culinary skills, especially in Chinese cuisinewill be an advantage
• Able to work under pressure in a fast-paced, dynamic, and challenging work environment
• Certified in Basic Food Hygiene
• Able to work a split shift, weekend, and public holiday

Job – Objective / Position Description:

To accurately prepare an organization's financial accounts for a specific period. To build upon existing corporate finance skills in both transaction execution and analytics, leading to increased responsibilities.

Responsibilities (Key Result Areas & Activities)

• Manage all accounting transactions
• Prepare budget forecasts
• Publish financial statements in time
• Handle monthly, quarterly and annual closings
• Reconcile accounts payable and receivable
• Ensure timely bank payments
• Compute taxes and prepare tax returns
• Manage balance sheets and profit/loss statements
• Report on the company’s financial health and liquidity
• Audit financial transactions and documents
• Reinforce financial data confidentiality and conduct database backups when necessary
• Comply with financial policies and regulations
• Any other duties/projects that will be assigned from time to time.

Required to - KNOW (Skills, Knowledge & Behaviours)

• Candidate must possess at least a Bachelor's Degree in Accounting and/or Finance, or other relevant professional certification
• CPA preferred
• Candidate should have at least 1-3 years of working experience in finance & accounting role with a minimum of 1 year spent in managerial/supervisory capacity.
• Audit experience is an added advantage.
• Experience in financial and management reporting background with F&B and/or retail-related business coupled with audit experience in accountancy firms is a plus.
• Able to analyze and present data in an impactful & convincing manner.
• Able to manage projects and small team and track progress for improvement.
• Able to communicate effectively in both written and verbal forms.
• Hands-on experience with accounting software
• Excellent analytical skills along with the ability to create and present detailed reports
• Ability to accurately process numerical data
• Team management and negotiation skills
• Problem-solving attitude
• Good working knowledge in Excel required (Vlookup, Pivot table etc)

· Assist in the daily operations of the restaurant, including tasks such as scheduling, inventory management, and financial reporting.

· Support inventory management, ensuring proper stocking and storage of supplies and ingredients.

· Collaborate with the Restaurant Manager to contribute to sales targets and profitability goals through the implementation of strategies.

· Aid in coordinating with the kitchen team to ensure efficient food preparation and delivery, maintaining consistent quality of menu items.

· Foster effective communication and collaboration between the service crew, kitchen team, and management.

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

· Assisting Assistant Restaurant manager to tracking sales and revenue.

· Assist in development and implementation of new policies and procedure with the Restaurant Manager to enhance restaurant efficiency and profitability.

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

· Foster teamwork and contribute to smooth operations by working closely with colleagues.

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

Responsibilities (Key Result Areas & Activities)

• Duties include verification of daily restaurant POS sales collections, proceeds from partners/mall vouchers and reconciliations.
• Posting of month end closing of sales into ERP System and gross turnover reporting
• Assist in issuing sales invoices and allocation of receipts from customers
• Update daily cash book and manage bank reconciliation for AR accounts
• Ensure compliance with internal controls, policies, and processes for sales collections
• Liaising with Operations on sales collections discrepancies
• Any other duties as assigned by the superior
• To assist the management on other ad-hoc duties as and when assigned
• Proficient in Microsoft Office applications and preferably Microsoft Dynamics Navision
• Any other appropriate duties and responsibilities as assigned

Required to - KNOW (Skills, Knowledge & Behaviours)

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma, Bachelor’s Degree, Post Graduate Diploma, Professional Degree in Finance/Accountancy/Banking/Business Studies/Administration/Management or equivalent
• At least 2 year(s) of working experience in the related field is required for this position
• Independent, analytical and have a positive working attitude
• Proficient in Microsoft Office applications and preferably Microsoft Dynamics Navision
• Good working knowledge in Excel required (Vlookup, Pivot table etc)

• 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