In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

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

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager as well as Assistant Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing silverware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Requirements

• Degree in Hospitality, Restaurant Management, or other.
• Individuals with 1-2 years of experience in a fine dining restaurant/Michelin-starred establishment or similar setting.
• Passion to develop career in a fine dining restaurant.
• Able to work shifts, weekends and public holidays.

Send your resume to [email protected]

Responsibilities

• Attends daily shift briefings to colleagues in the Banquet Kitchen.
• Supports, leads and motivates colleagues.
• Ensure the storeroom requisitions are accurate to minimize repeat visits.
• Performs tasks to the standards & expectations set forth.
• Ensures proper hygiene as per Singapore requirements and all health and safety, fire and emergency procedures.
• Completes all grooming, spot check and temperature control sheets as required.
• Maintains cleanliness and proper rotation of product in all chillers.
• Minimizes wastage and spoilage.
• Prepares and submits forms and reports on time as directed.
• Reports any engineering defects to immediate supervisors.
• Communicates daily with supervisors and ensures open communication.
• To support the senior team members in communicating food consistency & quality
• Daily checks of all mis en place to ensure freshness & quality standards
• Strives to develop as a leader by attending courses when offered
• Assigns and follow up tasks as dictated by business volume and supervisors
• Attends meetings and training as required by supervisors.

Requirements:

• Candidates with prior 2 years of working experience will be preferred.
• Customer service focus.
• High level of flexibility and adaptability.
• Basic English language proficiency.
• Strong Team Player.
• Physically Healthy.

A medium size french restaurant in CBD area is looking for a sous chef to join the team.

MUST have experience as sous chef and in French cooking, must be able to lead a small team, order with suppliers and conduct inventories.

Immediate start.

Only Singaporean and PR

2 days off a week (permanent sunday off)

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now!

Responsibilities:

· Accountable for overseeing all kitchen operations,

managing staff and performance of the restaurants.

· Responsible for the efficient and effective running of

the kitchen operations through effective staff

management

· Responsible to work with business functions requires

for effective governance and management of the

operations.

· Responsible to proactively work with regional

management to seek new business opportunities and

accelerate sales growth in the business.

· Co-responsible to develop and execute business

strategies.

· Co-responsible to ensure operations are designed so

that products are delivered to customers in superior

quality and in a timely manner.

· Full kitchen level P&L responsibility for portfolio

· Take on other duties as assigned by the Management.

Job Requirements:

· Min 10 years of total experience in P&L leadership,

Operation and Sales Promotion with >4 years relevant

experience in the Food & Beverage industry

· Knowledge in food safety and supply chain

management

· Proven track-record of ability to manage high

performing teams to deliver commercial growth

results.

· Proven project management experience delivering

medium to large scale projects with multi-vendor

partnership

· Experience in creating high performing\ gourmet\ fine

dining F&B brands related to Indian cuisine. Startup

experience in greenfield markets is an added

advantage.

Job Description

• 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

• Must have relevant work experience
• Excellent self-motivation and the ability to work unsupervised
• Strong multitasking and organizational skills
• Must be able to work during weekends and public holidays

Job description

2am Dessertbar - One of the City's food and drink establishments at Holland Village, the dessertbar has defined the dessert experience by pushing the boundaries between sweet and savoury with progressive, researched offerings that are delectable as they are beautiful.

Looking for enthusiastic, cheerful and motivated Senior Pastry Sous Chef to be part of our local culinary team for new outlets and existing outlets. Opportunities for growth within the company.

Responsibilities:
• Production of Chocolates, confectionaries, cakes, pastries, desserts
• Ordering of ingredients for production
• Managing junior chefs
• Able to report to upper management.
• Must be able to show leadership and lead teams.
• Must be able to do basic training of new staff
• Have high quality assurance in the production kitchen
• Oversee and ensure compliance AVA hygiene, sanitation and safety standards
• Maintain food cost margins within acceptable range
• Efficient manpower planning and rostering
• Be pro-active in meeting the company's objectives.
• Support in all aspects of sales and operational activities.
• Manage in-store merchandising and display throughout the seasons/festive

Requirements:
• Looking for highly motivated individual who is also a team player
• Minimum 3 years as a sous chef and 5 years as a chef
• Fluent in English or Mandarin: written and spoken
• Second language would be a bonus: Mandarin
• Basic computer skills preferred/POS system knowledge
• Able to work on weekends/PH
• Presentable appearance

Attractive Package/ Benefits:
• Annual leave and medical benefits apply
• Attractive staff discount
• Uniforms provided

About Bloom Cafe and Wine Bar:

At Bloom Cafe and Wine Bar, we take food to the next level by blending different culinary styles into something extraordinary. Our menu showcases an exceptional fusion of classic and contemporary flavors, deeply influenced by Asian culinary traditions. Our chefs craft delightful dishes like the Compressed Watermelon Feta Salad and Snapper En Papillote, where diverse flavors come together seamlessly. The Chicken Pizza and Gochujang Fried Chicken Burger are standout examples of our fusion cuisine.

About Foodsta Kitchens

Headquartered in Singapore, Foodsta Kitchens is a digital first restaurant company with operations in Singapore and India. Foodsta owns and operates 6 fast casual brands in Singapore – Bloom Cafe & Wine Bar, Alt. Pizza, Green Monster, Chi Ji, Fat Mario and NowPizza. We believe that people are the foundation of our business are committed to providing a fun work environment and scope for rapid career development.

At Bloom Cafe and Wine Bar, we take food to the next level by blending different culinary styles into something extraordinary. Our menu showcases an exceptional fusion of classic and contemporary flavors, deeply influenced by Asian culinary traditions. Our chefs craft delightful dishes like the Compressed Watermelon Feta Salad and Snapper En Papillote, where diverse flavors come together seamlessly. The Chicken Pizza and Gochujang Fried Chicken Burger are standout examples of our fusion cuisine.

BLOOM CAFE PTE. LTD. formerly known as ARTISAN BOULANGERIE CO. PTE. LTD.

Job Responsibilities:

• Preparing and presenting dishes with highest quality to customers in a timely manner
• Monitoring portion and waste control to maintain profit margins
• Follows brand’s operational policies and procedures, including those for safety and cleanliness to ensure the safety of all partners during each shift.
• Perform general housekeeping and cleaning duties, including sweeping, mopping as required
• Ordering and receiving of goods in proper order
• Follow FEFO and ensure that expired products are not found in store stocks
• Be a strong team player and contribute to creating a positive work environment.
• Execute any other duties as requested by immediate superiors.

Requirements:

• Warm and cheerful personality
• Proactive and efficient
• Willing to learn with good attitude
• Willing to work on weekends and public holidays

Additional Information:

• Training required for the role will be provided
• Warm and friendly work environment
• Island wide locations

Company Benefits:

• $1000 staff referral bonus
• Annual Performance Bonus
• Medical benefit
• Staff discount

Multiple Work Location:
Killiney Road

Job Scope

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

• Diploma in Culinary Arts / Pastry
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• 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.

Summary

The role of a Junior Sous Chef is to work alongside the Sous Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

Job Duties & Responsibilities

• Leads kitchen team in the absence of the Sous Chef
• Provide guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in training of new kitchen team members to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Sous Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Sous Chef / Culinary Director with menu creation
• Coordinates with restaurant management team on supply orders, budget, and kitchen efficiency and staffing.
• Ensure strict adherence to food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend training/meetings as and when required
• Adhoc duties/projects assigned by Management

Job Requirements

• 3years of relevant working experience in a similar capacity
• Able to lead and is a team player
• Good planning and organizing skills
• Good communication and interpersonal skills
• Competent with Microsoft Office
• Able to work in a fast-paced environment

Responsibilities:

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

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

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

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

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

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

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

Requirements

l Profound knowledge of different kinds of beverages

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

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

chef is tasked with ensuring the kitchen runs smoothly, preparing food and 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 a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

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。

· 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

• 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
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description : A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· 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.

We're looking for Fulltime Kitchen Crew

The Paulaner Brauhaus Singapore family is growing and looking for new members with all backgrounds and experience to join our diverse family.

We are the Asian flagship store of the Paulaner brewery and offer a wide range of premium quality beers and typical dishes from Bavaria in an authentic environment.

What can we offer you?

Exciting international environment

Opportunities for individual development

Competitive salary, bonus

Training & great career opportunities

Meals, Uniform, Transport provided

25% staff discount

You are:

Experienced with highest level of professionalism
Able to work under pressure
Passionate of your work to offer the best possible service
English speaking with minimum Secondary School Education

Singaporean/PR/LTVP+ (no quota)

Your responsibilities:
Provide effective production of high quality products

Come over to our booth to pass us your CV or you could

forward to [email protected].

We will contact relevant candidates only, thanks for your understanding.

Prost,

Paulaner Bräuhaus Singapore

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。

· 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

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: Up to $ 2800

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Job responsibilities include, but are not limited to:

*Reporting to Executive Chef and or his assigned personnel

*Manage daily operations of the pastry and bakery sections of the restaurant and also for outside catering.

*Creating pastries, baked goods, and confections by following a set recipes that are set by the Head of Pastry/Executive chef and his assigned personnel for restaurant and outside catering.

*Follow proper handling and right temperature baking for all food products.

*Supervise and coordinate pastries and desserts preparation and presentation.

*Monitoring the stock of baking ingredients, ordering new supplies when needed and within budget.

*Operate with care and maintain all department equipment and report malfunctions.

*Maintain cleanliness and sanitation in all work areas.

*Maintain a lean and orderly cooking station, adhere to health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System for recording of all monitoring forms “.

Requirements

· Meticulous, keen attention to detail and creativity.

· 1 or more years’ experience working within the food industry

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

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Tanjong Pagar
Salary: Up to $ 3500

Job Responsibilities:
As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Lee Wan Ling | Reg No: R23116154

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

Responsibilities

• Prepares food orders
• Ensures that work stations are adequately stocked and properly stored
• Ensures all food items are served within the waiting time
• Ensures the highest standards and consistent quality in the food preparation
• Maintains the hygiene and cleanliness of the cooking stations and kitchen

Requirements

• Able to work in a fast-paced environment
• Organised and ability to multi-task
• Team player
• Preferably able to start work immediately
• Food safety & hygiene certification (Must have!)

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。

· 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

. Job Scope

• Cook dishes according to daily/ weekly/ monthly/ special festive menu.

• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage.

• Ensure freshness and quality of ingredients used and dishes served.

• Ensure that the kitchen area is always kept clean and dry. Supplies/ Stocks Control • Maintain supplies to ensure adequate but not over-order and no wastage.

• Checking of goods receivable from suppliers • Practice good food hygiene and safety standards • Inspects and checks operating equipment to ensure good working conditions. Administration

• Prepare roster accordingly and schedules manpower.

• Prepare attendance sheet, overtime process and team leave application etc.

• Ensure all colleagues’ time in and out are taken and accounted for.

• Ensure the team’s Public Holidays and Annual Leaves are planned, approved, and cleared. • Record discipline matters after counselling employees.

• Ensure team members’ documents e.g., forms are submitted to Head Office timely.

• Attend meetings when required. Outlet Management

• Co-creation of daily and festive menu

• Preparing food on a timely manner according to required menu.

• Ensure quality and quantity of food served and appearance. • Ensure proper coordination of festive decoration with marketing and client. Hygiene And Work Safety

• Practice good food hygiene and personal hygiene

• Take care to prevent any food contamination.

• Reinforce all outlets follow strictly.

• Observe safe work procedures when handling equipment

Hygiene And Work Safety

• Practice good food hygiene and personal hygiene

• Take care to prevent any food contamination.

• Reinforce all outlets follow strictly.

• Observe safe work procedures when handling equipment

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.