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 and splite shift

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

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 and splite shift

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

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

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.

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.

Chef Requirements:

Culinary school degree/diploma.

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.

Job Advertisement: Chef

Are you passionate about crafting exceptional culinary experiences? Do you thrive in a dynamic kitchen environment where creativity meets precision? If so, we have an exciting opportunity for you!

Position: Chef

Location: 2 NETHERAVON ROAD #04-01 CLUB CSC @ CHANGI SINGAPORE (508503)

Company: M HUB PTE. LTD

Job Description: As a Chef at M HUB PTE. LTD., you will be responsible for overseeing the daily operations of our kitchen. From designing seasonal menus to leading a team of culinary professionals, you will play a pivotal role in maintaining our reputation for exceptional cuisine. Your duties will include:

• Menu development and implementation, ensuring innovation and seasonality.
• Supervising kitchen staff, including training, mentoring, and scheduling.
• Maintaining high standards of food quality, hygiene, and safety.
• Collaborating with management to optimize kitchen operations and achieve financial targets.
• Adhering to all health and safety regulations and guidelines.

Requirements:

• Proven experience as a Chef or Sous Chef in a high-volume, upscale restaurant.
• Culinary degree or equivalent certification preferred.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent organizational and time-management abilities.
• Passion for culinary arts and commitment to quality.

Benefits:

• Competitive salary commensurate with experience.
• Health benefits package.
• Opportunities for professional development and advancement.
• A vibrant and inclusive workplace culture.

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 Profound knowledge of different kinds of beverages

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

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

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 Profound knowledge of different kinds of beverages

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

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

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

As Cook, you’ll hold a significant role in pastry kitchen operations as you become an expert in preparing a wide variety of pastry items. You will also be helping to create memorable experiences for guests whenever they dine in our hotel.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings, other meetings and training sessions as scheduled
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Prepare, cook, serve and store a variety of pastry items
• Communicates politely and display courtesy to guests and internal customers
• Prepares in advance food, beverage, material and equipment needed for the service

What we need from you

● A minimum qualification in Diploma in Pastry & Baking

● At least 1 year of baking experience

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

A premium Spanish Tapas Restaurant Chain, serving cuisine which remains true to its Spanish Roots. A place of sophisticated design complemented by Spanish Decoration, Tapas Club, presents diners with an exquisite plate and creativity with the richness of authentic Spanish flavors.

RESPONSIBILITIES

• Assist in the daily operations of the kitchen
• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned

SKILLS

• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

OFFER

• Contract with the company
• Salary depends on experience
• Attractive benefits
• Good Career advancement
• Friendly working environment
• Medical benefits provided.

A premium Spanish Tapas Restaurant Chain, serving cuisine which remains true to its Spanish Roots. A place of sophisticated design complemented by Spanish Decoration, Tapas Club, presents diners with an exquisite plate and creativity with the richness of authentic Spanish flavors.

RESPONSIBILITIES

• Assist in the daily operations of the kitchen
• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned

SKILLS

• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

OFFER

• Contract with the company
• Salary depends on experience
• Attractive benefits
• Good Career advancement
• Friendly working environment
• Medical benefits provided.

Job Title: Commis Chef

Job Type: Full-time

About Oak & Ember:

Oak & Ember is a restaurant in Loyang committed to delivering authentic and flavorful culinary experiences. Our menu features a selection of burgers, pastas and expertly smoked meats, accompanied by homemade sides and sauces, all prepared with passion and precision.

More info at www.oaknember.com

Job Overview:

We are seeking a dedicated and enthusiastic Commis Chef to join our kitchen team at Oak & Ember. The Commis Chef will play a key role in assisting senior kitchen staff in the preparation of our signature smoked meat dishes, as well as maintaining kitchen cleanliness and organization. This is an excellent opportunity for an individual with a passion for cooking to grow and develop in a dynamic culinary environment.

Responsibilities:

• Assist in the preparation and smoking of a variety of meats, including brisket, ribs, and pork shoulder, according to Oak & Ember's recipes and smoking techniques
• Support senior kitchen staff in the production of homemade sides, sauces, and accompaniments to complement our smoked meat offerings
• Maintain cleanliness and organization of the smoking area, equipment, and kitchen spaces, adhering to food safety and sanitation standards
• Handle and store smoked meats and ingredients properly, ensuring quality and freshness are preserved at all times
• Collaborate with other kitchen staff to ensure smooth service and timely execution of food orders
• Learn and develop smoking and culinary skills under the guidance of experienced chefs, with a focus on Oak & Ember's unique smoked meat offerings
• Follow proper kitchen procedures and safety protocols, including the use of smoking equipment and handling of hot surfaces and tools

Requirements:

• Previous experience in a kitchen environment preferred but not required; a passion for smoked meats and a willingness to learn are essential.
• Ability to work effectively in a fast-paced environment and follow instructions from senior kitchen staff.
• Strong work ethic, reliability, and attention to detail.
• Willingness to work flexible hours, including evenings, weekends, and holidays.
• Basic knowledge of food safety and sanitation practices is an asset.
• Culinary degree or enrollment in a culinary program is a plus.

Benefits:

• Competitive hourly wage based on experience and performance.
• Opportunities for training and skill development in smoking techniques and culinary practices.
• Employee discounts and perks at Oak & Ember.
• Positive and supportive work environment within a passionate culinary team.

How to Apply:

Please submit your resume and a brief cover letter expressing your interest in the Commis Chef position at Oak & Ember to [email protected]

We appreciate all applications; however, only candidates selected for an interview will be contacted.

Oak & Ember is an equal opportunity employer and is committed to diversity in the workplace.

What’s on the menu for your next career move? As our As Executive Sous Chef, you’ll assist the Executive Chef to direct all kitchen activities in our all day dining Italian and prepare delicious Italian cuisine - helping create memorable experiences for guests whenever they dine in our hotel. You’ll also ensure your kitchens are able to run smoothly and abide to our high standards in terms of quality, kitchen maintenance, and inventory function. You will also be responsible for creating menus, controlling kitchen costs, and managing a team of Chefs.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered too To be aware of all financial budgets and goals
• To assist in the supervision and management of the culinary outlets to ensure total accountability for their profitability
• Ensure that all recipes and product yields are accurately cost and reviewed on a regular base
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• To delegate responsibilities to subordinates as required
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
• To manage associates fairly and take a personal interest in knowing all culinary associates
• To project a positive and motivated attitude amongst all associates
• The supervision of all stewards and their activities within the culinary department
• To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy
• To plan, implement and record effective training programs for the respective associates in conjunction with the training manager and departmental trainers
• To ensure that all kitchens maximize productivity and morale and that associates consistently
• Conducts daily briefings and other meetings as needed to obtain optimal result
• Attends and participates to other meetings as required by the administrative calendar
• Assist the Executive Chef in developing popular menus offering guests value for money in accordance with IHG guidelines
• Interacts with guests to gather feedback about food
• Works closely with F&B Service leaders to drive guest experience and breakfast targets
• Assist the Executive Chef conduct cleanliness and hygiene in all kitchens.

What we need from you

• A minimum qualification in Diploma in Culinary Arts
• At least 3 years of experience in the a supervisory level, including management experience

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Job Description & Requirements

• Monitor food stock and place orders
• Assist head chef in the planning of duty roster for kitchen staffs
• Maintain high standard of cleanliness and hygiene in the kitchen
• Controlling budgets and minimizing wastage
• Guide, train and motivate kitchen staffs to work more efficiently and effectively
• Work with team to create and develop new dishes to attract more customers
• Ensure smooth operation of the kitchen and adhere to health and safety standards
• Able to produce quality product in a timely and efficient manner for customers
• Perform any other duties and responsibilities that may be assigned

Requirements

• Excellent time-management skills
• Good communication and leadership skills
• Ability to remain calm and undertake various tasks
• Flexibility on working days and hours including weekends and public holidays
• Ability to spot and resolve problems efficiently
• Ability to multi-task

Job Responsibilities

• Works closely with the owner and is responsible for various aspects of kitchen operations
• Collaborate with the owner to create and develop menus that align with the F&B concept and standards.
• Oversee and participate in the preparation and cooking of dishes, ensuring that quality and presentation meet the restaurant's standards.
• Implement and enforce quality control measures to ensure that all dishes meet the established standards for taste, presentation, and portion size.
• Train and mentor kitchen staff, providing guidance on cooking techniques, presentation, and kitchen procedures.
• Ensure that the kitchen operates in compliance with health and safety regulations and hygiene standards.
• Address and resolve any kitchen-related issues promptly and efficiently.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• Experience and knowledge in Korean cuisine
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Knowledge of inventory and manpower management would be an advantage.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Adapt to fast-paced environments.

handle establishment food preparation, ordering , and ingredients on a daily basis. Maintain inventory of food stocks , ordering with suppliers, and ensure workplace cleanliness. train new cook on the menu, as well as prepare new food recipe and run the daily operations with the team . Supervise the team on food preparation & cooking.

The Head Chef oversees all aspects of food production, including recipe development, menu creation, and monitoring quality. They manage food and labor costs, maintain high standards of quality and sanitation, and handle stock levels and supplier relations. The Head Chef supervises kitchen staff, enforces safety procedures, and may personally prepare specialty dishes to contribute to culinary excellence.

Individual to be involved in:

1. Managing employee orientation, training logistics, and recordkeeping.

2. Facilitating and participating in organization-wide committees.

3. Reporting on employee safety, welfare, wellness, and health.

4. Providing direct support to employees during the implementation of culinary services, policies, and programs.

Requirements:

1. Culinary Expertise: Possessing advanced knowledge and skills in food preparation, cooking techniques, flavor profiles, and menu development.

2. Menu Planning and Cost Control: Demonstrating proficiency in creating well-balanced menus, estimating food costs, and implementing strategies to control expenses while maintaining quality.

3. Kitchen Management: Ability to efficiently organize and oversee kitchen operations, including staff supervision, workflow optimization, and resource management.

What’s on the menu for your next career move? As our Junior Sous Chef (Pastry), you’ll assist the Executive Chef/Pastry Chef to direct all kitchen activities in our Pastry kitchen supporting our all day dining Italian restaurant and our function spaces. You’ll also ensure your kitchens are able to run smoothly and abide to our high standards in terms of quality, kitchen maintenance, and inventory function. You will also be responsible for creating menus, controlling kitchen costs, and managing a team of cooks.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• To be aware of all financial budgets and goals
• To assist in the supervision and management of the culinary outlets to ensure total accountability for their profitability
• Ensure that all recipes and product yields are accurately cost and reviewed on a regular base
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the kitchen are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered too
• To manage associates fairly and take a personal interest in knowing all culinary associates
• To project a positive and motivated attitude amongst all colleagues

What we need from you

• A minimum qualification in Diploma in Pastry & Baking
• At least 3 years of experience in the a supervisory level, including management experience

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Job Description & Requirements

1. ABLE TO COOK CHINESE "ZHU CHAO"

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description

• Possess good man-management, decision-making, problem solving, communication and training skills;
• Be able to promote team-building spirit within the work place;
• Be able to assist in planning roster and deployment of staff;
• Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
• Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
• Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
• Be able to ensure that staff adhere to HACCP and medina food safety requirements;
• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Monitor the performance of machines/equipment and report any malfunction;
• Prepare adhoc special requests for dishing last minute.

Job Requirements

• Preferably with minimum 8 years of relevant experience as a chef
• Able to use the computer for emails, MS Office, and systems related to areas of work
• Possess good decision-making, problem-solving, communication and training skills
• Have strong knowledge of different types of cuisine plus the various derivatives and be able to prepare for presentation
• Be able to promote team-building spirit within the work place

Job Description

You will be working in a commercial kitchen performing the below functions:

• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction;

Requirements

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in preparation of different cuisines
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work

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 and splite shift

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

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 and splite shift

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