Salary $ 5000 - 6000

Bedok

Mon - Fri 11am - 8pm, Sat 11am - 4pm

Responsibilities

• Oversee the preparation of a wide variety of dim sum items, including steamed, fried, and baked specialties.
• Create innovative dim sum recipes while preserving traditional Cantonese culinary techniques.
• Lead, train, and mentor the dim sum kitchen team to ensure high standards of food preparation and presentation.
• Plan and manage daily kitchen operations, including inventory control and purchasing.
• Monitor food costs and manage waste to achieve financial targets.
• Ensure strict adherence to food safety, hygiene, and health standards.
• Collaborate with management on seasonal menu changes and promotions.

Requirements

• Min 3-5 years of working experience as Dim Sum Head Chef.
• Preferably expertise in dim sum preparation and techniques, with a creative approach to menu innovation.
• Strong leadership and team management skills.
• Ability to work under pressure in a high-volume kitchen.
• Knowledge of food costing, inventory management, and kitchen operations.
• Culinary certifications or specialized training in Cantonese cuisine are highly desirable.
• Open to travel to different outlet time to time (1 central kitchen & 3 outlet).

Interested candidates may click the apply button. Please be informed that only shortlisted candidates will be notified.

Company: Nala Employment Pte Ltd | License No: 16C8302

Contact Person: Tan Zhi Ning

Registration No: R23116671

Job Summary:
As a Chinese Cuisine Chef, you’ll create high-quality Chinese dishes, help with menu planning, and keep our kitchen running smoothly. This role is perfect for someone who loves Chinese cooking and thrives in a fast-paced environment.

Responsibilities:

• Prepare and cook Chinese dishes to a high standard.
• Select fresh, quality ingredients to ensure authentic flavors.
• Work on menu ideas and introduce new dishes using seasonal ingredients.
• Maintain a clean, safe, and organized kitchen.
• Train and guide junior kitchen staff.
• Manage food inventory, control costs, and reduce waste.
• Work with front-of-house staff to ensure smooth service and guest satisfaction.

Requirements:

• Proven experience as a Chef in Chinese cuisine, preferably with 3-5 years in a chinese restaurant.
• Skilled in Chinese cooking methods like stir-frying, steaming, and roasting.
• Culinary training or experience in Chinese or Asian cuisine.
• Good communication and team leadership skills.
• Knowledge of food safety and hygiene standards.
• Passionate for cooking and delivering quality dishes.
• Able to work evenings, weekends, and holidays as needed.

Benefits:

• Competitive pay with potential bonuses.
• Opportunities to grow and advance in a respected restaurant.
• Supportive work environment with meals and uniforms provided.

• 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

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Position Title: Chef in Training (CIT)

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,200 - $2,300 (Depends on Experience)
• Demi Chef Salary can up to $2,500
  
  Roles & Responsibilities
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Acquire information about methods, procedures, and standards required to contribute to the smooth running of the Kitchen.
• From time to time, will be assigned to specific projects with performance objectives to stretch their potential further.
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Support the Executive Chef and the team in ensuring the efficient preparation for all aspects of the kitchen operations.

• Act as a coordination point for communication between Team Members and Executive Chef.
• Assist and be involved in the pre-screening and selection of all potential Team Members as directed by the Executive Chef.
• Establish grooming standards which adhere to the company policies and the industry.
• Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist with the receiving, segregating and tracking of all OS&C items as directed by the Executive Chef.
• Assist Executive Chef to identify kitchen defects and recording efficiently on a master punch list as per instructed by chef office.
• Organize kitchen space, working stations and storeroom in the most efficient and professional way putting up basic hygiene and cleaning systems setting up all kitchens for success.
• Assist Executive Chef in the elaboration of menus, recipe card and plating guides.
• Keep track on the new hired employee using HR supporting document and performance appraisal.
• Ensure for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Make sure timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous Chef meetings and pass on information to culinary colleagues.
• Ensure a cooperative and professional rapport is maintained with all external controls.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, pastry and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen

Job Requirements

Education & Certification

• Vocational School or above

Experience

• 7 years managerial experience in a high volume 4-5 star hotel
• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment

Other Prerequisite

• Knowledge of Asian and Western cuisines, their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership skills
• Fluent in English, knowledge of additional languages is advantageous
• Willing and able to work shift work
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Job Summary:

We seek a skilled and dynamic Head Chef to lead our kitchen team. The Head Chef

will oversee kitchen operations, consistently meeting quality, presentation, and efficiency

standards. This role requires exceptional culinary expertise, leadership

abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

 - Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.

 - Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.

 Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.

 - Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.

 - Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.

 - Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Position Title: Chef De Partie

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,200 (Depends on Experience)

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Join Our Team and Enjoy Fantastic Benefits!

We are an Italian Inspired growing brand looking for a team of responsible and passionate Individuals to assist us in taking good care of our restaurants located at One Shenton, Tanjong Katong and The Bedok Marketplace and to manage the daily operations of the cafe.

Main duties:

- Assist Restaurant Manager in managing daily operations

- Manage the inventory and monthly stock take of all drinks and other necessary stock

- Assist in serving and taking orders

- Ensuring that customers are taken care of.

- Ensuring that kitchen presents and serves food as according to standards of the Company

- Other duties to be briefed during interview etc.

Staff benefits:

- 5 day work week

- Staff meal

- Medical Benefits

- Monthly Cash Incentive when targets are met

- Staff outings etc.

Only Singaporeans and PR.

Pastry Cook

• Working Days: 5 days rostered work week (May be required to work weekends/PH)
• Working Hours : 8am to 5:30pm
• Location: Buroh Lane [ Shuttle service from Lakeside MRT ]
• Salary: up to $2600

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays

Job Scope:

• 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

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Job Responsibilities
Personnel Management
• Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
• Adapt yourself to business needs and be willing to work any day of the week and any shift.
• Remain focus and complete one task before switching to the next one.
• Follow work list assigned by Chef de Partie, completed within acceptable time frame.
• Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.
• Work calmly and efficiently while promoting good working relations in the culinary/pastry/bakery department.
• Able to demonstrate a positive attitude and take pride in one's work. This must be reflected in the product produced for our guests to consume.
• Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.

Kitchen / Food
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying First in First out! kitchen best practice.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Job Requirements
Education & Certification
• Degree / Diploma and Certification in Culinary Arts or Patisserie or Bakery

Experience
• 1-3 years of experiences as a culinary arts, pastry or bakery profession.

Competencies
• Able to identify different kind and categories of raw materials.
• Can differentiate the various type of cuisines.
• Basic cooking and sanitary knowledge
• Monitoring of basic cooking preparation techniques and utilization of knives.
• Have a well-groomed, professional appearance.
• Willing and able to work shift work.

Join Our Team and Enjoy Fantastic Benefits!

Job Duties:

1, Using Chinese traditional or modern molding technology and mature way, process the pastry main and auxiliary materials, and made the unique flavor of pasta dishes or snacks. Supervise the relevant food hygiene conditions, make sure all foods we provide have a good hygiene conditions;

2, Supervise and research the food market information, understand customer’s requirements timely, pay special attention to research and promote the new pastry food and snacks to meet the customer taste;

3, Control the cost of raw materials, to be responsible for pastry food planning and purchasing plan, inspect the relevant food collecting and stock procedures, prevent material deterioration;

4, Strengthen the communication with the customers, to collect and listen to the opinions of the guests on food quality and reflect, grasp the information, timely adjust and complementary dishes;

5, Check the needed material prepare conditions, making all kinds of snacks, and often change variety according to the customers requirements;

6, Responsible for cutting and mixing all kinds of raw and cooked paste, responsible for frying all kinds of snacks, and produce all kinds of snacks, sauce and sugar water and so on.

7, Innovate and develop the diet, make the planning basis of food market info and customers requirements regularly , to attract the majority of the old and new customers, etc.

Requirements:

At least 5 years related working experience;

Keen attention to detail;

In-depth knowledge of sanitation principles, food preparation, and nutrition;

Flexible working hours, including weekends and evenings, when necessary;

Capable of working in a fast-paced, production environment.

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Responsibilities
• Support Chef de Cuisine and Sous Chef to run daily kitchen operations.
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics.
• Follow standard recipes and guidelines for food presentation, production, and portioning controls.
• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met.
• Abide to food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
• Commit to serving and producing high quality food standard, applying €œFirst in First out!€ Best kitchen practice and adhering to stringent hygiene standards.
• Responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.

Job Requirements
Education & Certification
• Degree / Diploma / Certification in Culinary or Management

Experience
• At least 5 years of supervision position experience in a 4-5 star hotel or quality restaurant

Competencies
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment.
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Willing and able to do shift work.
• Have a well-groomed and professional appearance.
• Work inside and continuously maneuver in and around all the Kitchens.

Chef de Partie Job description

• Preparing food: Preparing, cooking, and presenting dishes for their assigned section
• Managing staff: Supervising and training commis
• Maintaining food hygiene: Ensuring food hygiene standards are met and following health and safety rules
• Controlling costs: Monitoring portion and waste control to keep within budget
• Developing menus: Helping the sous chef and head chef develop new dishes and menus
• Keeping the kitchen clean: Clean the kitchen after and between meals
• Complying with policies: Complying with all policies and procedures, as well as legal requirements

Chef de Partie Skills & Requirements

• Qualification from a culinary school.
• Preferably minimum 2+ years of experience in a similar position.
• Interest for French Bistro cuisine.
• Good communication skills.
• Ability to thrive in a high-pressure environment.
• Organized, assertive, motivated.
• Good standards for cleanliness, health, and safety.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.
• Salary depending on skills and experience

Salary Range: $2800 - $3200

Walking distance from Novena Mrt

6 DAY WORK~

Responsibilities

• Knowledge in cutting, slicing, and filleting different types of fish
• Inspecting the quality of fruits, vegetables, and fish used to prepare sashimi/ sushi dishes
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
• Well versed in all Japanese cuisines such as yakitori, noodle/ rice dishes, sushi, other hot/cold appetizers
• Maintaining a clean work environment in order to prevent food contamination
• Washing, peeling, cutting, and slicing ingredients
• Properly washing and drying all dishes, utensils, cooking instruments and cutting boards
• Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
• Packing take-out orders as needed
• Removing garbage, replacing garbage bags, and washing garbage cans.
• Mopping and sweeping the kitchen areas as required
• Storing ingredients and food items according to food safety standards.
• Ensure that kitchen and working area is properly organized and kept clean at all times.

Requirement

• 5 years relevant experience in the Japanese restaurant/ Izakaya
• Able to maintain high standard of food quality.
• Independent and self-motivated learner
• Take full responsibility for food menu development.
• Capable to support every team in the kitchen.
• Creative and passionate.
• Able to work long hours and rotating shift.

Summary

We are looking for passionate food lover, who are positive and specializing in Vietnamese Cuisine.

Responsibilities

- Prepares Vietnamese food to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

Requirements

• 5 - 8 years of experience as a Head Chef specialized in Vietnamese cuisines
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Able to lead a team & be self-motivated
• Result driven and team player

Interested candidate, please send resume to [email protected]

We regret only shortlisted candidate will be contacted.

Job Responsibilities
• Support the Executive Chef and the team ensuring smooth daily operations.
• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist in menus preparation, recipe card and plating guides.
• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimize food waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.
• Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

Job Requirements
Education & Certification
• Diploma/Degree in Culinary Arts or related field preferred

Experience
• 7 years managerial experience in a high volume 4-5 star hotel / Restaurant

Competencies
• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Knowledge of Asian / Western / Italian / Japanese cuisines, their preparation and service.
• Have understanding of latest culinary concepts in a broad range of cuisines
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership skills
• Able to instill safety and sanitation habits
• Willing and able to work shift work

Job Responsibilities
• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements
Education & Certification
• Diploma/Degree in Culinary Arts/ Pastey or related field preferred

Experience
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

JOB RESPONSIBILITIES

• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc.
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

JOB REQUIREMENTS

Education/ Certification

• Possess food hygiene and safety certification
• Well verse in Singapore MUIS Halal Quality Management System (HalMQ) policy

Other Prerequisites

• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Responsible for the daily preparation of food items at the designated station

· Prepare all food items as directed in a sanitary and timely manner

· Follow recipes, and presentation specifications as set by the restaurant/Head Chef

· Restock all items as needed throughout shift

· Clean and maintain station for food safety, workplace safety & sanitation

· Requisite daily perishable & dry supplies for his respective station

· Understand and know the proper usage of all equipment in the station and responsible for cleanliness & maintenance of them

· Any ad hoc duties as assigned by the management

Job Responsibilities
• Support and assist Executive Chef and his team with daily operations within the department and supporting departments.
• Maximize profitability through managing the cost of sales, inventory and labor productivity and general expenses of the Culinary Operations.
• Review sales and food cost on a regular basis to achieve budgetary goals
• Act as a coordination point for communication between Team Members and supporting departments in Marina Bay Sands.
• Achieve and maintain a reputation for Marina Bay Sands as an exciting culinary venue well known for quality of food.
• Create innovative and exciting menus, providing a balanced range of cuisines to meet customer requirements while providing quality in taste, temperature and presentation.
• Establish appropriate service standards, train and motivate the F&B Kitchen team to demonstrate these standards while carrying out their duties.
• Provide quality food products for our guests and supports in achieving all goals designated by the Executive Chef
• Involve in the timely pre-preparation before rush hours as well as for the next day “Mise en Place“ requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis applying “First in First out! “ Kitchen best practice.
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding.
• Liaise with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Perform all duties in accordance with Marina Bay Sands policies and within the realm of the Company’s vision, mission and values.
• Liaise with restaurant managers and headwaiters keeping oneself informed of the patrons feedback and preferences and being involved in the overall planning of the business.
• Investigate and resolve guest opportunity in a prompt, courteous and professional manner with proper documentation and resolutions.
• Ensure a cooperative and professional rapport is maintained with all external controls. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll records, scheduling and duty rosters, purchase requests, office equipment, mail, and email and phone inquiries.
• Provide constant feedback to the employees on their job performance creating a work environment which valued trust and transparency.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner

Job Requirements
Education & Certification
• Possesses a Certificate or Diploma in Culinary

Experience
• At least five years of managerial experience in a 4 – 5 star hotel or quality restaurant

Other Prerequisite
• Must have strong culinary experience
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills
• Fluent in English, knowledge of additional languages is advantages
• Able to instill safety and sanitation habits
• Willing and able to work shift work
• People and customer-oriented, motivator & self-starter
• Team builder, displays initiative and creativity
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Must be willing to work more than 44hrs per week if the need arises