Responsibilities

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a 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

Responsibilities:

· 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 Chinese cuisine including all varieties of noodles and rice

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of Chinese dishes

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

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food or Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

• 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
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients

In charge of the daily work and ordering for the assigned section.
Need to get up early to prepare soup etc.
Carry out given recipes and instructions with precision speedy.
Ensure strict health and hygiene practices.
Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
Monitoring food portion and waste to maintain profit margin.
Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
Must be able to work night shift and split shift
· Must be able to work extra hours or weekend if needed

Ensure that the production, preparation and presentation of food are of the highest quality

Knowledgeable in terms of standard procedures and policies

Operate and maintAain 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

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

• 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

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:

- 1+ years of 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)

Job Description:

Oversees the overall kitchen operational activities

Ensure that all food preparation are carried out according to the standard recipes and operating procedures, with the same level of quality and consistency

Ensure proper labeling of food items after preparation and maintain stock level of all food products

Enforce high standards of hygiene according to the safety and hygiene regulations set by Singapore Food Agency

Review existing processes (Food quality standards and SOP) regularly

Ensure that kitchen area, processing equipment and cooking utensils are clean and sanitized at all times

Requirements:

Min 3 - 5 years of relevant work experience in Hotels/Restaurants/Cafes (Applicants with lesser years of relevant work experience will be considered for the junior sous chef position)

Attained Basic Food Hygiene certification

Candidates who possess a professional culinary certification in western crusine will be an added advantage

Passion in culinary and F&B service

Creative in food preparation and presentation

Flexibility to carry out other culinary duties in other parts of the kitchen, if required

Possess good organisation skills, able to plan and delegate duties

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

Responsibilities:

• Create new recipes, modify and improve 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 operating procedures.
• 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 food testing and data.
• Facilitate innovation and lead the team to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations for changes to food production processes.
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Responsible for overall training and development of the Bakes Team.
• Any other duties that may be assigned.

Requirements:

• Excellent knowledge of production systems, food costing, ordering and inventory.
• Have good sensory skills to evaluate flavors and create recipes for new products.
• Strong leadership qualities and decision making ability.
• Excellent communication, collaboration and delegation skills.
• Highly organized.
• Time-management skills.
• Proactive nature.
• Computer literate.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as cook
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

We are seeking a skilled Fondant Cake Decorator to join our bakery team. As a Fondant Cake Decorator, you will be responsible for creating visually appealing and delicious fondant cakes according to our clients' specifications. Your artistic flair and attention to detail will play a crucial role in delighting our customers with beautifully decorated cakes for various occasions.

Responsibilities:

• Design and decorate cakes using fondant, icing, and other decorative elements based on client preferences and design briefs.
• Ensure cakes are completed within specified timeframes and meet quality standards.
• Collaborate with clients to discuss design options and provide recommendations as needed.
• Keep abreast of industry trends and techniques to continuously improve cake decorating skills.
• Maintain cleanliness and organization of decorating tools and work area.
• Adhere to all food safety and hygiene regulations.

How to Apply:

Interested candidates are invited to submit a resume and portfolio of cake decorating work.

We look forward to welcoming a talented Fondant Cake Decorator to our team!

• Execute regular kitchen duties efficiently.
• Develop recipes and collaborate with marketing and ownership on specials and new concepts.
• Maintain kitchen cleanliness and manage supplier relationships for stock ordering.
• Support and oversee the kitchen team, ensuring smooth operations.
• Act as the face of the company, leading kitchen and food-related decisions with creativity and under pressure.

Location: Serangoon

Working days: 5 days

Working hour: to be discussed and negotiable

Salary: up to $6,000 depending on experience

5 days 12 hour 1 hour break

(can be discussed)

9am-9pm

Incentives given if hit target

For interested applicant, click 'apply'

EA Reg no: R1328476

EA License No: 16C8443EA

Personnel Name: Melody

EA Personnel No: R2095899

Join Our Kitchen Team!

Are you passionate about cooking and delivering exceptional culinary experiences? Do you thrive in a fast-paced environment and enjoy working with a dynamic team? Look no further! We are one of Singapore's most premier fine private dining, events and catering company.

We're Hiring:

Head Chef

Chef de Partie

What We Offer:

- Competitive and above market rate salary

- Opportunities for career growth and development

- Collaborative and supportive kitchen environment

- Opportunities for advancement

- 5 Day Work week

Requirements:

- Previous kitchen experience

- Ability to work efficiently in a fast-paced environment

- Strong teamwork and communication skills

- Passion for delivering high-quality food and service

Apply Today:

If you're a motivated and enthusiastic kitchen professional looking for a new challenge, we want to hear from you! Get immediate response when you text your application to Ian (+65 88751000)

Work Schedule

5 days / week

Benefits & Perks

Paid sick leave

Paid overtime

Medical coverage

Training & professional development

Parental leave

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.

Established chicken rice stall at Toa PayohCentral Hiring Assitant Chef

-Able to lead aterm and supervise daily operation

-Must be to accept split shift arrangement

-Off on weekdays only

-Must be to follow stall style of preparation

-Process own transport as needed to report for work 5.30am

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Able to work night shift and split shift
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

• 5 days work week
• Location Bukit Batok Central Kitchen
• Salary up to $6,000 SGD + Commission
• Working hours 6am to 4pm

Attractive Benefits such as : 13mth bonus , 14 days Annual Leave and etc

• Must have experience in making kuehs.
• More than 5 years of relevant experience is needed

会做

• 九层糕
• 顺粿
• 饭粿
• -红龟糕
• 白糖糕
• 木薯糕
• 芋头糕
• 木薯糕
• 等等

EA Personnel Name: Melody Sim
EA Personnel No: R2095899
EA License No: 16C8443

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

• 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

We need two chefs that tasked with ensuring the kitchen tuns smoothly, preparing food, sauces and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is afull time job and the hours are typically long, with the weekend & weekend and off duty at late night work is usually. Performed in close quarters with colleagues.

Responsibilities:

• Prepare and cook a variety of dishes for the cafeteria, including laksa, specials, and other menu items, ensuring high-quality and consistency.
• Coordinate with the kitchen staff to maintain stock levels of ingredients and supplies necessary for daily operations.
• Assist in planning and executing catering events, including buffets and special functions, by creating customized menus and overseeing food production.
• Liaise with event organizers to understand their catering requirements and provide appropriate menu suggestions.
• Ensure the proper setup and presentation of food for events, adhering to hygiene and safety standards.
• Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation procedures.
• Monitor food production to minimize food waste and ensure timely service during peak hours.
• Coordinate production with Central Kitchen team.
• Other duties as assigned by the supervisor or management.

Qualifications:

• Min 3 year culinary experience in local catering or F&B.
• Familiar with local catering and F&B needs and operation.
• Strong organizational and multitasking skills.
• Results-driven with a focus on meeting targets and deadlines.
• Excellent communication and interpersonal skills.
• Commitment to maintaining quality and safety standards.
• Able to work on weekends and public holidays as needed for catering events.

Responsibilities

• Responsible for running day-to-day kitchen operations, maintaining a committed and engaged team
• A performance driven leadership approach by creating a culture of results within a high-pressured environment through inspirational leadership
• Taking the initiative, responsibility, committed to achieving growth by creating a culture of innovation, adaptability and challenging the norm
• Accountable for maintaining ordering and controlling food stocks within budget
• Accountable for innovative menu planning and monthly promotional menu planning
• Implement and maintain food monitoring procedures to facilitate budgetary control and as well as for manpower cost against agreed budgets
• Other responsibilities will be overseeing and training the junior members of the team, costings, stock control, product ordering
• Ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed
• Responsible for creating menus, special/monthly events, outside catering and wedding events etc
• Must have personal flair and experimentation to alter a familiar dish and create new combinations
• Developing and serving high quality and inventive dishes with excellent ingredients
• To constantly update your knowledge and skills for the good of the establishment

Requirements

• Minimum 8 years of chef experiences in creative cuisine style
• Leadership and Hygiene standard
• Knowledge of purchasing, ordering, receiving, food costing and inventory procedures

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.