Roles & Responsibilities

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

Requirements

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

Roles & Responsibilities

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

Requirements

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

Responsibilities:

· More than 5 years of experience

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

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

· Ensure that all orders are fulfilled promptly and to expected standards;

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

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

· Ensure food is stored, prepare, and presented safely and hygienically;

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

Requirements

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

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of dishes

· Proficient with specialty equipment

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

Dim Sum Chef

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

Job Responsibilities:

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

Job Requirements:

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

Job – Objective / Position Description:

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

Responsibilities (Key Result Areas & Activities)

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

Required to - KNOW (Skills, Knowledge & Behaviours)

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

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

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

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

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

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

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

· Assisting Assistant Restaurant manager to tracking sales and revenue.

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

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

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

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

Responsibilities (Key Result Areas & Activities)

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

Required to - KNOW (Skills, Knowledge & Behaviours)

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

1. Dumpling Preparation:

• Prepare and cook a variety of dumplings, including steamed, boiled, pan-fried, or deep-fried styles.
• Create different types of dumpling fillings (e.g., meat, seafood, vegetarian) according to recipes or customer preferences.
• Roll, shape, and fold dumpling wrappers with precision and consistency.

2. Ingredient Management:

• Select and source high-quality ingredients for dumpling fillings and wrappers.
• Ensure proper storage and handling of raw and cooked ingredients to maintain freshness and food safety standards.
• Monitor inventory levels and coordinate with the procurement team to restock supplies as needed.

3. Recipe Development and Innovation:

• Experiment with and develop new recipes to expand the dumpling menu, incorporating traditional and modern flavors.
• Adapt recipes to accommodate special dietary requirements or customer requests (e.g., gluten-free, vegan).

4. Quality Control:

• Maintain high standards of food quality, presentation, and taste.
• Ensure all dumplings are prepared and served according to the restaurant’s specifications.
• Conduct regular checks to ensure consistency in dumpling size, shape, and filling distribution.

5. Kitchen Operations:

• Maintain a clean, organized, and hygienic workstation, following all food safety and sanitation guidelines.
• Collaborate with other kitchen staff to ensure smooth and efficient operations during peak hours.
• Manage and operate kitchen equipment specific to dumpling preparation (e.g., steamers, fryers, mixers).

6. Training and Teamwork:

• Train junior chefs or kitchen assistants on dumpling-making techniques and kitchen procedures.
• Work closely with the culinary team to coordinate cooking schedules and menu items.

7. Customer Service and Presentation:

• Assist with live dumpling-making demonstrations for events or customer engagement.
• Take feedback from customers to refine recipes or improve preparation techniques.

8. Administrative Duties:

• Monitor and manage food costs related to dumpling preparation.
• Maintain records of recipes, ingredient usage, and inventory.
• Ensure compliance with all health and safety regulations.

• 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

Established chicken rice stall at Toa Payoh Central

Hiring Assitant Chef

-Able to lead a term and supervise daily operation

-Must be able to axxept split shift arrangement

-Off on weekdays only

-Must be able to follow atall style of preparation

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

Position Summary:

As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, and a minimum 5 years experience.

职位概要：我们主要是做川菜和东北菜的中餐馆厨师，您将负责准备、烹饪和监督餐厅的烹饪运营。这个职位我们需要最少有5年以上的相关经验

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.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· 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

1. JOB DESCRIPTION

Job Title

head chef

Occupation

HEAD CHEF

Job Description & Requirements

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

1. JOB DESCRIPTION

Job Title

head chef

Occupation

HEAD CHEF

Job Description & Requirements

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

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

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

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

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

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

· Identify staffing needs and help recruit and train personnel.

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

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

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

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

· Bake artisan and decorative breads/ cakes.

· Produces a wide range of breads, pastries and other baked items.

· Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Keep up to date with the current promotions and new items in the menu.

· Supervise the baking team in preparing baked items and adopting new baking techniques to add variety to the menu.

· Guide and train employees on the use of the baking equipment and coordinate provision of appropriate training where needed.

· Maximize the productivity of the kitchen staff.

· Ensure that procedures for suppliers, equipment, work areas are in compliance to the established standards.

· Ensure correctness of food quantities, keeping food wastage to minimum.

· Ensure production targets of assigned section are met and food products meet required production standards.

· Report and escalate repairs or preventive maintenance to equipment suppliers and vendors.

· Monitor the set-up of work stations for cleanliness and safety compliance with local regulations and company requirements.

· Maintain good knowledge on standard food preparation by immediate superior/ manual provided by the company.

· Maintain the kitchen cleanliness (housekeeping).

· Ensure that food hygiene and safety standards are maintained and comply.

· To adhere to kitchen SOPs.

· Report on time, in proper uniform and grooming standard.

· Maintain good personal hygiene as well as high work and safety standards in the workplace.

· Assist in dishwashing duties as and when required.

· Execute any other duties as assigned.

Benefits

· Staff Discount

· Medical Benefits

· Career Progression

· Flexi Health Benefits

· Performance Incentive Bonus

• 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

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

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

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

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

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

· Identify staffing needs and help recruit and train personnel.

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

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

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

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Benefits

1. Competitive Salary: Up to $3,500 basic + bonus.
2. Night Shift Allowance: Additional allowances for working night shifts.
3. Transport Provided: For convenience during late shifts.
4. Medical & Dental Benefits: Comprehensive coverage
5. Career Growth: Opportunities for advancement in a professional kitchen environment.

Job Description

We are seeking a skilled Head Chef Assistant to join our dynamic kitchen team! In this role, you will assist the Head Chef in planning and executing the menu, with a focus on yakitori skewers, appetizers, sides, and other dishes. This is an exciting opportunity to be part of a fast-paced environment, helping to manage kitchen operations, ensuring food quality, and supporting the development of junior kitchen staff.

Roles & Responsibilities

• Menu Planning & Execution: Assist the Head Chef in planning daily menus, ensuring consistency in the preparation and cooking of yakitori skewers, sauces, sides, and other dishes.
• Kitchen Coordination: Help manage and coordinate the kitchen team, ensuring high standards of quality, efficiency, and safety.
• Food Preparation: Assist in the preparation and cooking of yakitori skewers, sauces, and sides, focusing on taste, texture, and presentation.
• Quality Control: Monitor the quality of ingredients and finished dishes, ensuring that they meet restaurant standards.
• Inventory Control: Assist with inventory management, ensuring that ingredients are well-stocked, rotated, and replenished as necessary.
• Food Safety Compliance: Ensure all kitchen operations adhere to Singapore’s food safety regulations.
• Staff Training & Development: Support the training and development of junior kitchen staff, teaching cooking techniques and kitchen safety procedures.
• Kitchen Organization: Maintain a clean and organized kitchen, ensuring proper handling and cleaning of tools, equipment, and surfaces.
• Collaboration with Head Chef: Brainstorm and help implement new dishes, updates to the menu, and execution of recipes.
• Efficient Workflow: Ensure timely preparation and service of food, particularly during peak hours.

Requirements

• Experience: At least 2-3 years of professional kitchen experience, with a focus on Japanese cuisine or yakitori preparation.
• Cooking Skills: Strong grilling and skewering techniques, with the ability to prepare high-quality yakitori dishes.
• Work Efficiency: Ability to work quickly and efficiently in a high-pressure kitchen environment.
• Yakitori Knowledge: Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Team Player: Ability to work well with the kitchen team and foster a positive atmosphere.
• Organizational Skills: Strong multitasking ability in a busy kitchen.
• Certification: Food hygiene certification preferred.

Additional Information

• Location: Suntec City Mall
• Salary: Up to $3,500 basic + bonus
• Working Hours: 6-day work week, 4:30 pm to 2 am (including weekends)
• Transport: Provided for night shifts
• Medical & Dental Benefits
• Birthday Ang Pao
• Incremental Annual Leave: Starting from 10 days
• Career Advancement Opportunities

Specialise on Hand-Made Wanton noodles freshly making.

• Inspecting the quality of vegetables, and meat used to prepare dishes
• Preparing various types of dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in food preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

• 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 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

Benefits

1. Competitive Salary: Up to $3,500 basic + bonus.
2. Night Shift Allowance: Additional allowances for working night shifts.
3. Transport Provided: For convenience during late shifts.
4. Medical & Dental Benefits: Comprehensive coverage
5. Career Growth: Opportunities for advancement in a professional kitchen environment.

Job Description

We are seeking a skilled Head Chef Assistant to join our dynamic kitchen team! In this role, you will assist the Head Chef in planning and executing the menu, with a focus on yakitori skewers, appetizers, sides, and other dishes. This is an exciting opportunity to be part of a fast-paced environment, helping to manage kitchen operations, ensuring food quality, and supporting the development of junior kitchen staff.

Roles & Responsibilities

• Menu Planning & Execution: Assist the Head Chef in planning daily menus, ensuring consistency in the preparation and cooking of yakitori skewers, sauces, sides, and other dishes.
• Kitchen Coordination: Help manage and coordinate the kitchen team, ensuring high standards of quality, efficiency, and safety.
• Food Preparation: Assist in the preparation and cooking of yakitori skewers, sauces, and sides, focusing on taste, texture, and presentation.
• Quality Control: Monitor the quality of ingredients and finished dishes, ensuring that they meet restaurant standards.
• Inventory Control: Assist with inventory management, ensuring that ingredients are well-stocked, rotated, and replenished as necessary.
• Food Safety Compliance: Ensure all kitchen operations adhere to Singapore’s food safety regulations.
• Staff Training & Development: Support the training and development of junior kitchen staff, teaching cooking techniques and kitchen safety procedures.
• Kitchen Organization: Maintain a clean and organized kitchen, ensuring proper handling and cleaning of tools, equipment, and surfaces.
• Collaboration with Head Chef: Brainstorm and help implement new dishes, updates to the menu, and execution of recipes.
• Efficient Workflow: Ensure timely preparation and service of food, particularly during peak hours.

Requirements

• Experience: At least 2-3 years of professional kitchen experience, with a focus on Japanese cuisine or yakitori preparation.
• Cooking Skills: Strong grilling and skewering techniques, with the ability to prepare high-quality yakitori dishes.
• Work Efficiency: Ability to work quickly and efficiently in a high-pressure kitchen environment.
• Yakitori Knowledge: Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Team Player: Ability to work well with the kitchen team and foster a positive atmosphere.
• Organizational Skills: Strong multitasking ability in a busy kitchen.
• Certification: Food hygiene certification preferred.

Additional Information

• Location: Suntec City Mall
• Salary: Up to $3,500 basic + bonus
• Working Hours: 6-day work week, 4:30 pm to 2 am (including weekends)
• Transport: Provided for night shifts
• Medical & Dental Benefits
• Birthday Ang Pao
• Incremental Annual Leave: Starting from 10 days
• Career Advancement Opportunities

Benefits

1. Competitive Salary: Up to $3,800 basic + bonus.
2. Night Shift Allowance: Enjoy additional allowances for night shifts.
3. Transport Provided: For convenience during late hours.
4. Medical & Dental Benefits: Comprehensive coverage to keep you healthy.
5. Career Growth: Opportunities for career advancement in a dynamic kitchen environment.

Job Description

Join our skilled kitchen team as a Skewer Chef and play a key role in preparing and grilling the finest skewers of meats, seafood, and vegetables! If you have a passion for Japanese cuisine, grilling techniques, and delivering perfect dishes every time, this is the ideal opportunity for you. Showcase your skills, contribute to an exceptional dining experience, and advance your career in a high-energy environment.

Roles & Responsibilities

• Skewer Preparation: Prepare and assemble skewers with meats, vegetables, and seafood, ensuring consistent size, seasoning, and presentation.
• Grilling Expertise: Grill skewers over an open flame or charcoal grill, ensuring perfect texture, flavor, and color.
• Flavoring & Marinades: Prepare and apply yakitori marinades (tare) to skewers for authentic flavor.
• Presentation: Plate grilled skewers beautifully, ensuring they are served at the perfect temperature.
• Grill Maintenance: Keep the grill area clean, organized, and stocked with necessary tools and ingredients.
• Food Safety: Follow food safety guidelines for safe handling, cooking, and storage, ensuring cleanliness and hygiene standards.
• Team Collaboration: Work alongside other kitchen staff to ensure smooth operations, especially during busy periods.

Requirements

• Experience: Prior experience as a chef, with Japanese cuisine experience preferred.
• Skills: Strong grilling and skewering skills.
• Efficiency: Ability to work quickly and efficiently under pressure.
• Precision: Ability to consistently produce high-quality dishes with attention to detail.
• Physical Endurance: Capable of standing for long periods and working in a busy kitchen environment.
• Team Player: Ability to collaborate effectively with other kitchen staff.
• Passion for Japanese Cuisine: Strong interest in traditional Japanese cooking methods and yakitori techniques.

Additional Information

• Location: Suntec City Mall
• Salary: Up to $3,800 basic + bonus
• Working Hours: 6-day work week, 4:30 pm to 2 am (including weekends)
• Transport: Provided for night shifts
• Medical & Dental Benefits
• Birthday Ang Pao
• Incremental Annual Leave: Starting from 10 days
• Career Advancement Opportunities