• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment

Certification in Culinary would be beneficial

As a Chef you are responsible for:

• Preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• 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.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

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.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

Job Description – Junior Sous Chef (Bakery)

• Perform his/her work as part of a high-performing team and be able to work independently
• Bake and supervise the variety of sourdough loaves and other products as required in the bakery to excellent quality
• Work efficiently to lead & drive the required amount for retail and wholesale production
• Drive training and have a thorough understanding of the company’s processes & SOPs
• Promote a culture of teamwork

Technical Skills & Production – Practical Assessment

• Feed starter and keep it secure
• Scaling/Measuring ingredients accurately
• Mixing both by hand and with an industrial mixer
• Cutting and shaping the dough

Dough Management

• Deep understanding of the fermentation process
• Timely cutting, shaping, and chilling
• Problem-solving for wet, dry, and slow dough
• General problem solving
• Effective daily time management and multitasking

Bake Management

• Scoring: deep understanding of scoring techniques based on dough composition
• Loading and unloading dough; speed and accuracy
• Quality control: consistent production and in-depth understanding of final product standards in terms of shape, color, taste

Attitude and Communication

• Sharing knowledge, helping team members as and when required
• A clear understanding of the production board and communicating this within the team
• Work closely with logistics to deliver products on time
• Exhibit a positive attitude within the workplace
• Exercise problem-solving skills
• Practice excellent communication always
• Answering inquiries, attending to the needs of business stakeholders within the company compliance

Health and Safety

• Food preparation and storage of items
• Identifying potential dangers within the workplace
• Looking out for your team members
• Safe lifting and not overstretching physical capabilities
• Identifying early onset injuries and alerting management
• Sharing ideas on safer work processes and/or improvements
• Ensuring you are well rested and taking good personal care

Equipment

• Thorough use and knowledge of the tools and equipment within the business
• Cleaning equipment
• Immediately communicating any issues to management
• Handling with care and respect

General

• Always maintaining a clean working environment
• A clear understanding of the production board
• Following cross-check and HACCP procedures daily
• Managing inventory, expiry use by dates, first in first out system

Job Requirements

• At least 5 years of working experience in the related field is required for this position
• Proficient in Microsoft Office
• Good communication skills
• Leadership abilities

Roles & Responsibilities:

• Lead the design, implementation, and automation of infrastructure using Chef and Terraform.
• Develop and manage Chef cookbooks, recipes, and roles to configure and maintain infrastructure.
• Write, test, and deploy Terraform modules for provisioning cloud and on-prem environments.
• Implement infrastructure as code (IaC) to streamline provisioning, management, and scaling of infrastructure.
• Develop and maintain templates and policies for creating and managing cloud resources using Terraform.
• Leverage Chef for configuration management and to automate server setup, deployment, and patching.
• Ensure consistency across environments by managing infrastructure as code.
• Monitor, troubleshoot, and optimize infrastructure using configuration management tools.
• Work closely with DevOps, Cloud, and Network teams to align infrastructure goals and deliverables.
• Ensure infrastructure is compliant with relevant standards, including data protection and regulatory requirements.
• Analyze and optimize infrastructure performance to minimize downtime and improve efficiency.
• Provide support for incident management and resolve issues related to infrastructure provisioning and management.
• Identify and implement improvements to enhance automation, efficiency, and system reliability.

Skills:

• 5+ years of experience in Infrastructure Management, DevOps, or Systems Engineering.
• Handson expertise in Chef (cookbooks, recipes, and roles) and Terraform (modules, state management, and providers).
• Strong hands-on experience with AWS, Azure, or GCP infrastructure automation.
• Experience with CI/CD pipelines, containerization (Docker, Kubernetes), and microservices architecture is a plus.
• Deep understanding of Terraform (Infrastructure as Code).
• Knowledge of scripting languages such as Python, Shell, Ruby
• Familiarity with Ansible or other configuration management tools is a plus.
• Experience with cloud platforms like AWS, Azure, or GCP.
• Knowledge of monitoring tools (e.g., Prometheus, Grafana) and infrastructure monitoring.
• Working knowledge on devops and CI/CD pipeline.
• Strong understanding of version control systems such as Git.
• Strong analytical and problem-solving skills.
• Excellent communication skills, both verbal and written.
• Ability to work independently and as part of a team.
• Strong attention to detail and process-oriented mindset.
• Certifications (optional but preferred):
• HashiCorp Certified: Terraform Associate.
• Chef Certification (e.g., Chef Infra Developer or Chef Specialist).
• Cloud platform certifications (AWS, Azure, or GCP).

Roles & Responsibilities:

• Lead the design, implementation, and automation of infrastructure using Chef and Terraform.
• Develop and manage Chef cookbooks, recipes, and roles to configure and maintain infrastructure.
• Write, test, and deploy Terraform modules for provisioning cloud and on-prem environments.
• Implement infrastructure as code (IaC) to streamline provisioning, management, and scaling of infrastructure.
• Develop and maintain templates and policies for creating and managing cloud resources using Terraform.
• Leverage Chef for configuration management and to automate server setup, deployment, and patching.
• Ensure consistency across environments by managing infrastructure as code.
• Monitor, troubleshoot, and optimize infrastructure using configuration management tools.
• Work closely with DevOps, Cloud, and Network teams to align infrastructure goals and deliverables.
• Ensure infrastructure is compliant with relevant standards, including data protection and regulatory requirements.
• Analyze and optimize infrastructure performance to minimize downtime and improve efficiency.
• Provide support for incident management and resolve issues related to infrastructure provisioning and management.
• Identify and implement improvements to enhance automation, efficiency, and system reliability.

Skills:

• 5+ years of experience in Infrastructure Management, DevOps, or Systems Engineering.
• Handson expertise in Chef (cookbooks, recipes, and roles) and Terraform (modules, state management, and providers).
• Strong hands-on experience with AWS, Azure, or GCP infrastructure automation.
• Experience with CI/CD pipelines, containerization (Docker, Kubernetes), and microservices architecture is a plus.
• Deep understanding of Terraform (Infrastructure as Code).
• Knowledge of scripting languages such as Python, Shell, Ruby
• Familiarity with Ansible or other configuration management tools is a plus.
• Experience with cloud platforms like AWS, Azure, or GCP.
• Knowledge of monitoring tools (e.g., Prometheus, Grafana) and infrastructure monitoring.
• Working knowledge on devops and CI/CD pipeline.
• Strong understanding of version control systems such as Git.
• Strong analytical and problem-solving skills.
• Excellent communication skills, both verbal and written.
• Ability to work independently and as part of a team.
• Strong attention to detail and process-oriented mindset.
• Certifications (optional but preferred):
• HashiCorp Certified: Terraform Associate.
• Chef Certification (e.g., Chef Infra Developer or Chef Specialist).
• Cloud platform certifications (AWS, Azure, or GCP).

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.

Position: Kitchen Assistant (Jap Fusion Cuisine)

• Basic Salary: $2100 + Incentive + Allowances + OT (Gross can up to $3400 or above)
• Working hours: 8 - 9hrs each day (split shift); 5/6 days work week; up to 44 hrs each week.
• Working Location: Marina One (Downtown / Raffles Place MRT)

Job Requirements

• Willing to work shifts, weekends and public holidays.
• Relevant experience in Japanese Cuisine is a plus.

Job Descriptions:

• Manage Food Preparation and Production
• Maintain high quality standard of all food product and dishes
• Assist Head Chef on daily operational needs and duties such as inventory, ordering and receiving for the kitchen supplies throughout the day
• Maintain basic cleanliness and hygiene standard

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Following the guidance of the Executive Chef in the preparation and presentation of all menu dishes and other products made within the kitchen.
• Optimising the cooking processes with attention to speed, quality and delivery.
• Enforcing strict health and hygiene standards and maintaining impeccable quality standards within the kitchen and service areas at all times, including overseeing a daily and weekly deep cleaning schedule.
• Being part of a climate of smooth and friendly cooperation, communication, training & mentoring Junior Staff within the kitchen and service areas and with the store team as a whole.
• Experience in Michellin Star Restaurant
• Proven experience and responsibility in a busy, fast paced kitchen.
• Excellent use of various cooking methods, ingredients, equipment and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices and understanding of trends and new styles.
• Attention to detail and high standards of presentation, creative flair and imagination.
• Able to work effectively as part of a team with a ‘can do’ attitude and a willingness to continually improve; cheerful, reliable and articulate.
• Food Hygiene qualifications and professional cooking qualification.
• Completed Food Hygiene Level 3

POSITION SUMMARY

Kitchen Support Experts play an important role in support of several hotel functions. These associates may work across departments (e.g., kitchen, food and beverage, employee dining room) to support cleaning and basic kitchen preparation needs. Whether preparing fresh clean linen and spotless dining ware for guests to enjoy, operating and maintaining cleaning equipment and tools (e.g., dishwashing machines, hand wash stations), or transporting dishware across the hotel, these associates do whatever it takes to get the job done.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals.Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: At least 3 years of related work experience.

Supervisory Experience: No supervisory experience.

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

As a Chef you will be responsible for:

• Assisting with the preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• 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.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Roles & Responsibilities

Myeong In Jip Contemporary Grill is looking for a Head Chef to join our growing family.

The main job responsibilities are:

- Organize kitchen stations

- Oversee all menu prep

- Inventory ordering and budgeting

- Strong team leadership

- Manage staffing shifts

A prior role as Head Chef for at least 1 year is required, with a total Back of House experience of at least 6 years.

Company Description

ONMI strives to serve its guests through a menu of sophisticated tastes and techniques, hence creating its traditional yet trendy flavours of Korea.

We are looking for chefs who have great passion for culinary art to join the team! It does not matter if you don’t have experience in Korean cuisine, we are more than happy to embark on a new journey with you as long as you are willing to learn and have dedication.

Instagram: @its_onmi

Website: www.onmi-sg.com

Job Scope

· Ensure that all food prepared and served is according to the standards set by the Head Chef

· Follow directions and fulfil specifications

· Monitor supplier deliveries for quality and quantity

· Check-up stocks and keep track

· Demonstrating proper food safety and hygiene at all times

Requirements

· Eager and quick to learn

· Demonstrate a positive attitude

· Excellent organizational skills

· Team player

· Handle feedbacks well

· Able to commit full time

· Diploma in Culinary Art (Preferred)

· *Minimum 1 year experience for Demi position

*We are happy to work with you even without the minimum years of experience.

Benefits

· 5 days a week

· Meals provided

· Performance Bonus

· Training and career progression

· Medical Benefit

Staff discount