• Location: Pasir Panjang (Near Telok Blangah MRT)
• Working days: Monday to Friday (7 am - 3 pm or 8 am - 4 pm)
• Salary: Up to $3,300
• Attractive Benefits

Job Responsibilities:

• Prepare, cook, and serve diverse menu items as per specifications.
• Collaborate with Executive Chef and Sous Chef to innovate new dishes and menus.
• Assist in inventory management and procurement of supplies.
• Uphold safety and cleanliness protocols at all times.
• Ensure quality control and presentation of food items.
• Maintain adherence to food storage and handling standards in line with regulations.
• Perform additional tasks delegated by the supervising chef.
• Follow HSE protocols, emergency response plans, and hazard control procedures diligently.

Job Requirements:

• Must possess at least a Professional Certificate/NITEC
• A minimum of 1 year of relevant work experience
• Customer-service oriented personality, proactive, friendly and pleasant characteristics
• Team player and cheerful and self-motivated with a positive working attitude

Interested applicants are strongly encouraged to send in your resume or WhatsApp wa.me/6583482126 for more details ***

By submitting an application or your resume, you are deemed to have consented to Elitez Pte Ltd collecting, using and disclosing your personal data for the purposes stated in our privacy notice (www.elitez.asia/privacy-policy). You acknowledge that you have read, understood and agree with the terms in our privacy notice.

ELITEZ PTE LTD | EA 16C8004

TSAI PEI HUA PENNY | R1988862

Job Responsibilities:

● Collaborate with the programs team to create unique and memorable dining experiences, including

special events, theme nights, and promotional activities that engage customers and drive repeat

business

● Interact with customers regularly to gather feedback, understand their preferences, and tailor menu

offerings to enhance their dining experience. Use customer insights to create personalized and

exceptional experiences

● Oversee food preparation and presentation, ensuring that dishes consistently meet high-quality

standards and exceed customer expectations

● Stay updated on culinary trends, incorporating changes in recipes and work methods to develop

innovative and appealing menus

● Assume full responsibility for kitchen operations in the absence of the Head Chef or Executive Chef,

providing leadership and direction to kitchen staff

● Mentor and guide the culinary team, encouraging creativity, teamwork, and adherence to safety and

hygiene standards

● Develop and manage budgets, collaborating with kitchen management to ensure cost-effective

procurement, inventory management, and financial planning

● Monitor and control food costs, implement strategies to minimize waste, and update financial tracking

systems for accurate reporting

● Prepare and present financial reports to the management team, offering insights and

recommendations for cost control, revenue enhancement, and operational efficiency

● Ensure strict compliance with company, government, and client regulatory controls related to food

preparation, storage, and safety

● Foster a culture of continuous learning and development within the kitchen team, promoting skill

enhancement and career growth

● Perform any other related duties as assigned by superiors, demonstrating flexibility and adaptability to

meet evolving kitchen and customer needs

WORK EXPERIENCE

● Extensive experience as a Sous Chef or in a comparable role

● Proven financial acumen with experience in budget management, cost control, and financial reporting

● Exceptional customer service skills and the ability to engage with customers to gather feedback and

enhance the dining experience

● Knowledge of industry best practices, culinary trends, and food safety regulations

● Excellent leadership and communication skills

● Ability to work well under pressure and adapt to changing circumstances

● Innovative, creative, and dedicated to culinary excellence

COMPETENCIES

● Possess critical thinking and problem solving skills

● Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft

excel and powerpoint; or Google Sheets and Slides)

● Presentation skills (all levels including senior management)

● Good command of written and spoken language skills in English

• 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

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.

Job Description

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 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

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

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

• Good knowledge in producing pastry & bakery products
• Able to commend & control of Halal, ISO 22,000 central kitchen environment
• Ability to do costing and maintain cost effectiveness of production
• Min 3 year experience
• Required basic computer skill, and language skill
• Work place : Jurong
• Part time or Full Time are welcome to apply

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

Other positions available: Chef, & Service Crew (Full/Part-time)

Job Requirements

• Have at least 3 years of experience in Japanese Cuisine Industry (Preferbly hot kitchen)
• Possess knowledge in Japanese Cuisine
• Able to work in a fast-paced enviroment
• Able to work independently
• Willingness to learn

Job Description

• Ensure proper execution of assigned duties
• Ensure food quality and standards being served to customers
• Invovled in kitchen operations and assist Master Chef
• Ensure safety, cleanliness and sanitation standards are adhered by

Job Description:

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

Approve and “polish” dishes before they reach the customer

Plan orders of equipment or ingredients according to identified shortages

Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing and training kitchen staff

Oversee the work of subordinates

Estimate staff’s workload and compensations

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and safety standards

Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

Proven experience as Head Chef

Exceptional proven ability of kitchen management

Ability in dividing responsibilities and monitoring progress

Outstanding communication and leadership skills

Up-to-date with culinary trends and optimized kitchen processes

Credentials in health and safety training

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

Responsibilities

• Responsible for smooth kitchen production
• Assists executive chef in preparation and creation of menus
• Ensure adherence of all standard recipe cards from respective station
• Maintain high level of food presentation and standard food quality according to standard operating procedure
• Maintain & proper stock for the smooth running of operations
• Upkeep hygiene & cleaning of kitchen section
• Provide support ad hoc duties assigned by management & manager

Requirements

• At least 1 year relevant experience in catering
• Passionate in culinary skills
• Flexible, ready to learn, able to multi task
• Able to commit long working hours, weekend and public holidays

Location: Located in the West (Pandan Loop)

Interested candidates are invited to apply online with a comprehensive resume, via the APPLY NOW button below.

We regret that only shortlisted candidates will be notified.

Thank you for applying.

Brief description of the Restaurant

First opened in 2012, Baker & Cook is Singapore’s only true artisan bakery & foodstore. Our bakery products are hand-crafted and made with time honoured processes with honest ingredients. Baker & Cook is the creation & pride of celebrated Global Baker, Dean Brettschneider.

Job Descriptions

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Job Requirements

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Training will be provided for those who have got no experience but have passion for everything Pastry
• Ability to work independently as well as in a team
• Able to work on weekends/public holidays

Benefits

• GP, dental, birthday vouchers, staff discount, employee meal

Working hours

• 5 days work week; outlet operation hours: 7am - 10pm

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