Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

1. Job Summary:

We are looking for a dynamic and innovative assistant R&D Chef to assist & lead recipe development, ensure quality control, and oversee product approval processes. Reporting to the Production Manager, the assistant R&D Chef will collaborate closely with production, sales, and cross-functional teams to create high-quality, market-ready products. The ideal candidate will take full accountability for QA/QC compliance, product sign-off, and customer satisfaction.

2. Key Responsibilities:

a. Recipe Development and Product Innovation:

• Create and test innovative recipes tailored to market trends and customer demands.

• Ensure recipes are scalable for production efficiency while maintaining exceptional quality.

b. Quality Assurance and Control (QA/QC):

• Establish and implement robust QA/QC protocols.

• Conduct product trials to ensure consistency, compliance, and safety standards.

• Resolve quality issues during development and production.

c. Product Approval and Accountability:

• Oversee product approval, ensuring all items meet company standards for taste, presentation, and compliance.

• Sign off on finalized recipes and processes, assuming full accountability for product quality.

d. Collaboration with the Sales Team:

• Partner with the sales team to understand customer feedback and market needs.

• Assist in presenting products to clients, including demonstrations and tastings.

• Support customization for specific customer requests.

e. Production Alignment and Management:

• Collaborate with the Production Manager to align recipes with operational capabilities.

• Train production staff on new recipes and processes.

f. Market and Trend Analysis:

• Research food trends, customer preferences, and competitor products to inform recipe development.

• Innovate and propose new product concepts for market differentiation.

g. Documentation and Reporting:

• Maintain thorough records of recipes, ingredient specifications, and QA/QC protocols.

• Provide updates to the Production Manager and sales team on project progress and approvals.

3. Qualifications:

• Minimum of 2 years of culinary experience, focusing on R&D, QA/QC, or product development.

• Expertise in scaling recipes for production.

• Knowledge of food safety regulations and quality standards.

• Strong collaboration skills with production and sales teams.

• Excellent problem-solving and organizational skills.

4. Education:

• Degree/Diploma in Culinary Arts, Food Science, or a related field.

• Certifications in quality management or culinary innovation are a plus.

5. Key Competencies:

• Accountability in managing product quality, approvals, and customer satisfaction.

• Creative and innovative thinking with a strong focus on operational alignment.

• Ability to manage multiple projects within tight deadlines.

6. Benefits:

• Competitive salary and performance incentives.

• Opportunities for career growth and skill development.

• Collaborative and innovative work environment.

7. Work Schedule:

• 5-day work week on an alternative-day schedule.

• 10-hour shifts, including a 1-hour break.

Main Job Responsbilities

• Assist with daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

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

Stir Fry Chef

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience in Kitchen

Tan Jia Jun | REG No: R23112681

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

Position: Chef de Partie

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

Job Description:

• 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.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• 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.

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Sous Chef

Location: Ochard

Working Days: 6 days per week (Off on weekday)

Working hours : Average 10.5hrs, including meal hour ; shift Based on monthly roster

Salary : Around $3500, depending on experience (including shift allowance for the excess hours)

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Must have similar café experience, (prepare & cook) able to lead/manage kitchen and able to come out with new dishes

Interested personnel kindly contact WhatsApp: https://wa.me/6592994753 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

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

Candidates who require work pass need not apply, unfortunately, there's no quota available.

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, thank you for your understanding.

Prost,

Paulaner Bräuhaus Singapore

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian flavors, and delivering unforgettable dining experiences to its customers.

Job Description & Responsibilities

• Food Preparation and Cooking: Prepare and cook guest orders according to their specifications and preferences, ensuring quality in every dish. Carefully select and prepare high-quality ingredients, including chopping vegetables and meats as required.
• Safety and Sanitation: Implement and uphold food safety best practices, ensuring all kitchen staff adhere to safety and sanitation standards. Exercise caution in a fast-paced kitchen environment, managing sharp knives and hot surfaces responsibly.
• Kitchen Staff Coordination and Training: Assist in scheduling kitchen staff, delegate tasks effectively, and mentor team members to enhance their performance and productivity.
• Inventory and Ingredient Management: Assess inventory needs, maintain supply levels, and ensure all ingredients are fresh and readily available.
• Continuous Improvement and Trend Awareness: Stay updated on culinary trends and industry developments, incorporating new ideas to enhance the guest dining experience.
• Efficiency and Adaptability: Work efficiently during peak times, including weekends and evenings, and assist with cleaning or other tasks during busy periods or when there are staff shortages. Collaborate with the restaurant’s administrative team to support smooth kitchen operations.
• Requirements:
• Nyonya Cuisine experience as Assistant Chef in a high-volume kitchen.
• Solid knowledge of food safety and sanitation practices.
• Strong knife skills and ability to prepare high-quality ingredients.
• Effective communication and leadership abilities, with the capacity to train and motivate kitchen staff.
• Flexibility to work weekends, evenings, and during peak hours as required.
• Willingness to stay updated on culinary trends and adopt new techniques.

5 days work week.

We regret that only shortlisted candidates will be notified.

Chef de Partie

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

Job Description:

• 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.

Lee Wan Ling | Reg No: R23116154

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

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• Monitors to ensure food quality, presentation and safety standards are being adhered to.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Ensures that mise-en-place is prepared for each shift’s needs.
• Follows control systems this will ensure quality and portion consistency.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
• Carries out orders handed down to them by the Sous chef and Chef de Cusine.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Creates the market list on daily basis, listing all produce to be purchased
• Handles and reports any accident immediately to the Sous Chef, no matter how minor.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cuisine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Performs other tasks or projects as assigned by hotel management or superiors.

JOB REQUIREMENT

• At least 2 years of Chef de Partie experience in a 5-star hotel.
• Be very knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP.
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate real passion for menu planning and leadership.

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• Ensure food quality, presentation and safety standards are being adhered to.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Ensures that mis-en-place is prepared for each shift’s needs.
• Follows control systems this will ensure quality and portion consistency.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
• Carries out orders handed down to them by the Sous chef and Chef de Cusine.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Creates the market list on daily basis, listing all produce to be purchased
• Handles and reports any accident immediately to the Sous Chef.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Performs other tasks or projects as assigned by hotel management or superiors.

JOB REQUIREMENT

• At least 2 years of Chef de Partie experience in the hospitality industry.
• Be knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP.
• Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate a real passion for menu planning and leadership

EMPLOYEE BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

Job Highlights

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

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.

KEY RESPONBILITIES

• To prepared and served is in accordance with the standards set by the Company.
• To keep high standard of cleanliness throughout the entire kitchen.
• To be familiar with all the Company’s rules and regulations.
• To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To ensure that standard recipes are followed and understood through personal involvement.
• To attend all relevant trainings as required.
• To ensure a high standard of cleanliness in the kitchen
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• To have timely follow-ups on all matters pertaining to the kitchen.

Position title : Sous Chef

Location: Ochard

Working Days: 6 days per week (Off on weekday)

Working hours : Average 10.5hrs, including meal hour ; shift Based on monthly roster

Salary : Around $3500, depending on experience (including shift allowance for the excess hours)

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Must have similar café experience, (prepare & cook) able to lead/manage kitchen and able to come out with new dishes

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

✅SAMUEL SIAW Reg No: R24124745

Open Farm Community - Our Team Culture

Open Farm Community (OFC) is a pioneering urban farm and restaurant in Singapore, dedicated to sustainable living and farm-to-table dining. Nestled in a lush garden setting. We promote local produce, seasonal ingredients, and eco-conscious practices. The team is driven by a passion for sustainability, creativity, and connecting people through food. If you're eager to be part of an innovative, nature-inspired restaurant that values sustainability and community engagement, we offer a unique opportunity to grow in a dynamic and purpose-driven environment.

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 12pm - 3pm, 6pm - 11pm)

Qualifications

• 3-5 years of culinary experience, ideally in farm-to-table or sustainable dining.
• Strong leadership and team management skills.
• Proficient in menu development with seasonal, local ingredients.
• Knowledge of kitchen operations, including inventory control and hygiene standards.Passion for sustainability and innovation in cooking.

Responsibilities

• Oversee daily kitchen operations and manage staff
• Ensure food preparation quality, consistency, and presentation
• Manage inventory, stock control, and order supplies efficiently.Control food costs, minimise waste, and manage the kitchen budget.
• Develop new menu items and support initiatives to boost sales and upselling.
• Collaborate with front-of-house staff to enhance service and customer satisfaction.
• Maintain kitchen equipment and handle repairs as needed.

Key Benefits

• Career growth and promotion opportunities
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all Spa Esprit Group brands
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• Team member referral bonus

Interested Applicants may also reach out to our TA team via Whatsapp at 9159 9588

Company Benefits:

· 5 Days work per week/44 hours weekly

· Incentive: up to $300/Month (based on sales)

· Annual Leave: 8days/year, Up to 14 days

· Child Care Leave: 6 days/y

· Birthday Treat: Set meal for 2 pax $150(2 outlet)

· Sick Leave:14 days/y

· Hospitalisation Leave: 46 days/y

· Compassionate Leave :3 days +$150 white package

· Referral Fee (Up to $3000)

· Medical insurance

· Employee discount of 25%

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

· Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

· Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

· Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

· Accurately measuring meal ingredients for the recipes.

· Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

· Assisting with the unloading of delivered food supplies.

· Assisting supervisor in inventory duties

· Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

· Plating and presenting meal items as per sections required

· To be responsible for completing food preparations for your section

· To ensure minimum kitchen wastage.

Chef de Partie (BBQ Restaurant)

Working days: 5 days’ work week

Location: Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• 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.

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

✅SAMUEL SIAW Reg No: R24124745

Description

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

COTU is a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!

Key Responsibilities:

• Oversee the kitchen staff and ensure the smooth running of the kitchen.
• Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
• Supervise the preparation, cooking, and presentation of food.
• Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
• Ensure that all kitchen equipment is clean, maintained, and in good working order.
• Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
• Manage food inventory, control food waste, and order supplies as needed.
• Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
• Work with the head chef to create budgets and manage kitchen costs.
• Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.

Qualifications:

• Demonstrated experience as a chef
• Experience in managing and developing staff in a kitchen environment
• Ability to work in a fast-paced environment
• Excellent communication, leadership, and organization skills
• Ability to work flexible schedules, including weekends and evenings if needed.

Perks:

• Attractive Salary package
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues

Job Description

As a head chef you will be responsible for everything that goes on in your employer's kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Roles & Responsibilities:

• Prepare and cook a variety of authentic Sichuan dishes, including but not limited to hotpot, mapo tofu, BBQ skewers, chili oil chicken, cold dishes, and pickled fish.
• Develop and innovate new recipes while maintaining authenticity in flavors.
• Manage kitchen operations, ensuring high standards of hygiene, safety, and food quality.
• Monitor inventory and place orders to maintain adequate stock levels.
• Train and mentor junior kitchen staff in Sichuan culinary techniques and food preparation.
• Ensure compliance with food safety regulations and workplace health standards.
• Collaborate with management to design seasonal menus and special promotions.

Job Requirements:

• At least 3 years of experience as a Sichuan chef or in a similar role.
• Proficient in Sichuan cuisine, including the use of Sichuan peppercorns and chili oils.
• Strong understanding of food safety and hygiene practices.
• Able to work in a fast-paced environment with a positive attitude.
• Excellent communication and teamwork skills.
• Open to Singapore Citizens or Permanent Residents only.

Working Hours and Days:

• Schedule: Monday to Saturday, 2:00 PM to 11:00 PM
• Rest Days: Sundays and Public Holidays

EA Personnel Name: Wong Choo Sian
EA Personnel Registration No.: R1762582
EA License No.: 23C1703

• Location: Orchard
• Working Days: 6 days per week (Off on weekday)
• Working hours : Average 10.5hrs, including meal hour ; shift Based on monthly roster
• Salary : Around $3500

Responsibilities

• Prepare and cook a wide variety of dishes, including breakfast items, sandwiches, salads, soups, pastries, and other cafe specialties.
• Create innovative and appealing menus that cater to customer preferences and dietary requirements.
• Supervise and train kitchen staff, ensuring adherence to food safety and hygiene standards
• Monitor food quality and taste to meet and exceed customer expectations.
• Maintain accurate records of food inventory, track stock levels, and anticipate ingredient needs.
• Adhere to proper cooking techniques, food handling procedures, and health and safety standards.

Requirements

• Proven experience working as a Sous Chef in a café setting or similar food establishment.
• In-depth knowledge of culinary techniques, menu planning, and food preparation.
• Must have similar café experience, (prepare & cook) able to lead/manage kitchen and able to come out with new dishes

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

• Confirm product formulations and other information for constructing product profiles.
• Develop product improvements based on sensory testing and consumer data.
• Establish product specifications and documentation.
• Modify current and new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet the needs and requirements.
• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Support sales team by preparing samples for customers.
• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.
• Well verse in Southeast Asian cuisine & Western-Japanese cuisine.