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

-Setting up workstations with all needed ingredients and cooking equipment

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

-Cooking food in various utensils or equipment.

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

-Learn authentic Japanese Cuisine skills & techniques!

Staff Benefits:

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

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

Roles & Responsibilities

Roles & Responsibilities

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

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian 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 North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

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

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

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

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

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

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

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

多任务处理能力，能够在快节奏环境下工作

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

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

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

EA License ID: 18C9520 EA Registration ID: R1765753

Key Responsibilities:

• Able to cook Chinese food, specializing in Cantonese dishes
• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes is on schedule.
• Ensure that no problem arises during serving; if any, it should be rectified quickly.
• Approve all foods before they leave the kitchen.
• Develop menu offerings.
• Forecast supply needs and estimate costs.
• Ensure efficiency of the kitchen and staff.
• Ensure the production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served.
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines.
• Create recipes and prepare advanced items.
• Ensure proper equipment maintenance and operations.
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques.
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff.

Key Requirements:

• Minimum 5 years working experience
• Passion for food
• Previous experience working in a professional kitchen
• Effective communication skills
• Ability to manage a budget and work with figures.
• Ability to work under stressful conditions.
• Strong leadership skills
• Ability to make quick decisions.
• Ability to ensure a high standard of hygiene and cleanliness in the kitchen area.

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

• Check the freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to the identified shortage

Requirements

• Proven min 6 years experience as a chef
• Exceptional proven ability in kitchen management
• Ability to divide responsibilities and monitor progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Must know the Thailand languages

Note: The chef must have experience with Thai dishes

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.

Job Description & Requirements

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

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

• Monitor equipment quality and order new equipment as needed

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

• Train new kitchen staff

Job Overview

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

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

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

Responsibilities & Major Activities

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

Qualifications

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

Job Description

• Manage all activities in the kitchen, including food preparation and production, coordinate schedules and management and training of kitchen staff in best cleanliness and sanitation practices.
• Ensure efficient, cost-effective operation and profitability of food production.
• Supervise and inspect all preparation and cooking equipment to ensure that they are kept clean, sanitary, and in perfect operating order.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Ability to problem-solve on the spot and give clear directions.

Requirements

• Ability to create and cook Authentic Philippines cuisine.
• Formal culinary training or associate degree in culinary arts preferred.
• Minimum 3-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred.
• Ability to communicate clearly with managers, kitchen and dining room employees.
• Possess Safe Food Handling Certification.
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions.
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs.

Responsibilities

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

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

· Attend and respond to customers’ needs promptly and professionally

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

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

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

· Adhere to company’s standard operating procedures

· Any other ad-hoc duties and responsibilities as assigned

Responsibilities

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

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

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

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

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

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

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

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

· Adhere to company’s standard operating procedures

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

Responsibilities

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

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

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

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

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

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

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

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

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

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

· Any other ad-hoc duties and responsibilities as assigned

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

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.

• 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 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

Job Description & Requirements

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Interaction with the customers and resolving the problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.

Job Description & Requirements

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Interaction with the customers and resolving the problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.

• 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

Job Overview

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

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

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

Responsibilities & Major Activities

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

Qualifications

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

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Diploma/Degree Holder in Culinary

• WSQ Advanced Certificate in Training and Assessment (ACTA) is required

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9, Must be able to work night shift or split shift

10,Must be able to work extra hours or weekend if needed

• To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian 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 North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.

Flexible to work in any shifts, especially in split shifts

Time Shift: 4-5days / week (Operating Hours Tue-Sun 11am-8pm)
- or state your availability and committed time

Our boutique bakery (www.delcies.com) specialises in baking and decorating special diet cakes.

Permanent Part-time position (not temp) : $9-$10 per hour.

Full time position available too.

Job Scope: Participation in vegan, allergy free and diabetic-friendly baking, decoration and kitchen work.

Requirements:.

• Must have commercial experience in kitchen work, and tools and can follow instructions
• Work clean, particularly hygienic - particularly with accuracy.
• This job will require the person to assist the deco team, with daily productions..
• Ability to work in a fast-paced environment
• Ability to use computer systems.
• Ability to work as a unit in a team or alone independently.
• To process a hyper-friendly attitude to connect with the team.
• You must be trainable in the theory of new knowledge and is willing to be trained.
• Finds enjoyment in baking and decorating cakes.
• Able to work long-standing hours commit at least 4 days a week
• Required language: English,

Please send us your resume with availability of the week.

Job Types: Permanent, Full-time

Salary: $9.00 - $10.00 per hour

Benefits:

• Flexible schedule

Work Location: In person