• 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.

Requirement:

• Relevant experience

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

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

We're on the look out for enthusiastic individuals to join our team as a Commis Chef/Junior Chef! This is a fantastic opportunity for those who have passion for F&B inudstry and want to be part of a Vibrant team.

• Food Preparation: Assisiting with the preparation of ingredients, Chopping, Peeling and preparing vegetables, meats, fish and raw materials according to recipes and instructions.
• Cooking Assistance: Helping senior cehfs (Chef De Partie) in cooking and assembling dishes, ensuring food is prepared according to the menu standards.
• Maintaining Cleanliness: Ensuring the kitchen is clean and organized by following health and saftey standads, regularyly washing dishes, utensils and kitchen equipment and sanitizing work areas.
• Adhering to Food Safety regulations: Following food safety and hygiene protocols, ensuring that food is stored and handled properly to avoid contamination.
• Assisiting with Presentation: Helping with the plating and garnishing of dishes to ensure they meet the retaurant's visual standards.

Join our team and make a difference! This is your chance to gain hands on experience un the Italian Casual Dining world, learn new skills and kick-start a fulfillinf career in the F&B industry. Apply today and bring your passion tonour friendly dynamic team!

Alpha HR Pte Ltd | EA License No. 24C2354

Lee Mong Yang Alex | EA Reg No. R24123784

Chef Job Description Template

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

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.

Admin Coordinator (Catering)

Working Day: 4 Weekdays & 1 Weekend

Working hours:8am - 5pm / 9am - 6pm

Location: Senoko

Salary:$2,200 - $2,500

Job Description

Administrative Matters

• Prepare inventory listing of the pastry & production team and submit to the Account Department
• Maintain pending GRN Invoice on the Procurement System
• Vet through orders for the Production Team from the restaurants and ensure request are categorized accordingly
• Prepare petty cash claims
• Any other adhoc administrative duties as required

Logistics-related Matters

• Ensure food tags, menu cards and time stamp are printed before food delivery
• Ensure stock check is conducted and items below par level are submitted for order
• Checking of the Sales Order System and ensure function orders are printed out for the drivers and kitchen team
• Booking of delivery drivers for adhoc deliveries

Certification-related Matters

• Ensure implementation of Food Safety System and ISO22000 (forms recording, equipment temperature checks, etc)
• Maintain the Food Hygiene Certification File and ensure all food handlers have valid certiciates

REQUIREMENTS

• At least 1 year of administrative experience in the related field

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

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 Oversight: Manage and oversee the food preparation process, ensuring efficiency, quality, and adherence to culinary standards.

Menu Design and Development: Create and develop innovative menus featuring new and existing dishes, delivering a diverse, high-quality dining experience. Refine and approve final dishes to meet quality and presentation standards before serving.

Workflow and Inventory Management: Streamline food preparation workflows for optimal efficiency—plan and place orders for equipment and ingredients based on inventory assessments. Coordinate timely repairs and maintenance to ensure kitchen functionality.

Staffing and Training: Take full responsibility for hiring, training, and managing kitchen staff to maintain a skilled and motivated team. Supervise, guide, and provide constructive feedback to kitchen team members. Estimate workload requirements and recommend appropriate compensation.

Quality Control and Compliance: Address and resolve any issues in food preparation to uphold quality standards. Ensure strict compliance with nutritional guidelines, sanitation standards, and safety regulations.

Requirements:

Proven experience as a Head Chef or Kitchen Operations Manager.

Expertise in Malaysian or Singaporean cuisine is highly preferred.

Strong leadership skills with a track record of effectively managing kitchen staff.

Excellent organizational and communication abilities.

In-depth knowledge of food safety and sanitation practices.

We regret that only shortlisted candidates will be notified.

Position: Pastry Cook

• 5 days (8am to 5:30pm)
• Location: Buroh Lane (Shuttle service from Lakeside MRT)
• Salary: up to $2600

Requirements:

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

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• 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.

Position: Operation Manager

• Working day: Mon to Sun, 5 day work week
• Salary: $3000 - $3500
• Working location: TEXTILE CENTRE (Bugis)
• Working hours: 9am - 6pm (but it can vary as outlets open at 12pm daily)

Skills and Requirements

• Diploma in Hospitality Management, Business Administration or a related field
• 2-3 years of experience in a managerial role within the F&B industry

Key Responsibilities:

• Reporting to General Manager
• Oversee daily operations in outlets, ensuring smooth and efficient service delivery, minimizing complaints.
• Implement, enforce and maintain brand and outlet SOPs to enhance productivity and service quality across all outlets.
• Conduct regular performance evaluations and provide coaching and feedback to improve team performance.
• Monitor and ensure the highest standards of food safety, hygiene, and quality are maintained.
• Address and resolve customer complaints and issues promptly and professionally.

The Operations Manager is responsible for overseeing the daily operations of our outlets, ensuring exceptional quality, efficiency and standards. This role involves managing staff, optimizing processes, maintaining high standards of SOP and driving customer satisfaction.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Japanese cuisine

We are looking for a Exucutive Chef to join our Japanese Yakitori Restaurant and prepare authentic Japanese cuisine for our guests.

-Basic Salary Range : $9000-$11000

-Ability to converse in Japanese language will be added advantage for liaison with Japan HQ

-Availability to work on shifts, during business hours, including weekends or public holidays .. -Fill in where needed to ensure guest service standards and efficient operations.

-Yakitori Chef responsibilities include handling a wide range of raw cargoes and ingredients, managing food stocks and working with an attention to detail to fulfill all orders -within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to - work during our opening hours have a full - understanding of food safety and sanitation practices.

-Follow company rules and regulations.

-Prepare food orders in a timely and organized manner.

-Lead the team in preparation of all food items required for service on the line

-6 day work a week /44/hours week

-Staff meal

-Uniform provided

-Employment benefits according to MOM regulation.

Any inquiries contact

Rachel

HR Manager

[email protected]

Job Responsibilities
Culinary Operations Management
• Provide quality food products for our guests and support in achieving all goal designated by the Management team
• Provide direction for menu development and implementations
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Develop interesting, exciting and balanced menus on a timely basis that are appropriate and responsive to the market
• Assist marketing efforts by creating and being known for an Unique Selling Point
• Taste food regularly and express informed and constructive suggestions to Chefs and team regarding food preparation and presentation
• Oversee the annual budgets and review sales and food cost on a regular basis to achieve budgetary goals
• Estimate food consumption to schedule purchases and requisition of raw materials while developing and implementing guidelines to control procedures for procurement and receiving areas
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Provide reviews on menus, analyse recipes, determine food, labor, and overhead costs; and assign prices to menu items
• Work with Facilities Management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
• Work closely with the General Manager as a partner of the business
• Work in a kitchen set-up and continuously maneuver in and around all areas of offices

Hygiene and Sanitisation Management
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Chief Steward
• Comply and ensure hygiene policies are strictly adhered to on a daily basis
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding

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

Experience
• Minimum 5 years of experience in relevant restaurant concept and 5 years of experience as a leader in large culinary operations

Other Prerequisites
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Knowledge of fine dining cantonese cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
• Good knowledge in accounting and calculation of food costs

Main Duties and Responsibilities

To assist other team members, with the key aim of delivering good quality of food to our customers.

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

Job Description & Requirements

Preparation of Tasty and Authentic Korean and Diversity of Menu Plan and Direct Food Preparation Good culinary and teamwork skill Ensure and maintain the cleanliness of the kitchen premises and maintain the safety Should be Able to Work on Weekends and Public Holidays (Alternative rest days) Follows Proper Handling and Right Temperature of all Food Products Stock-take and ordering of ingredients and supplies Requirements:Must have working experience on Korean recipes and ingredients At least 1 to 2 years working experience in Korean BBQ restaurants Hands-on experience with various kitchen equipment (e.g., BBQ Grill, Meat Cutter, etc)Job Description & Requirements

SEEKING EXCEPTIONAL TALENT!

Elevate your career with our rapidly expanding restaurant group!

We are the proud operators of Altro Zafferano and Griglia Open Fire Italian Kitchen, two of Singapore's distinguished dining destinations. As we're opening a new restaurant, we're excited to offer our team even more opportunities for growth and advancement.

** ADVANTAGES OF JOINING OUR TEAM: **

• Continuous Learning & Career Growth: Engage in a fulfilling journey of skill refinement within an environment that encourages learning and provides tangible opportunities for career progression.
• Competitive Remuneration: Your hard work and dedication are valuable to us. Enjoy a competitive salary, innovative incentive programs, and an additional bonus for split-shifts alongside our standard straight-shift schedule.
• Balanced Work Schedule: Our 5-day work week with straight-shift schedules ensures you maintain harmony between your work and personal life.
• Employee Benefits: We care about your wellbeing. Take advantage of our medical benefits, staff meals, and night transportation claims (when applicable).
• Dynamic Workplace Culture: Thrive in our vibrant and innovative workplace culture. We foster a growth mindset and are committed to continual improvement.

Be part of our prestigious establishments and contribute to the exciting journey of our upcoming restaurant. Apply today, and let's ascend to new heights together!

Main duties and supporting responsibilities:

• To assist the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef during service for timing and progress of all desserts
• To ensure that the presentation, taste, texture, and quantity are maintained to the standards
• To ensure that the correct and same ingredients are used as specified by the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef to ensure quality is upheld at all times
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/Bakery
• At least 3-5 years of working experience in the related field is required for this position
• Able to work effectively in a team environment; leadership & good interpersonal skills
• Possess a positive attitude and cheerful disposition
• Able to work weekends and public holidays
• Immediate availability

Interested applicants are invited to apply online with a comprehensive resume, via the button Apply Now

We regret that only shortlisted candidates will be notified. Thank you for applying.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Monitor the quality of ingredients and cooked dishes / pastry meet the hotel’s standards.
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
• Assist in training within department and to attend training sessions when requested.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments.
• Participate in serving guests during outside catering events as assigned.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Any other adhoc duties as and when assigned by the Management.

Be a part of the culinary team for an all-American craft burger restaurant with potential to expansion to higher position with a bar & grill concept in development. Responsibilties include daily food preparation, cooking, ordering supplies, cleaning and overall maintenance supervision of the kitchen procedures.

Must have a minimum 2-4 years kitchen experience, food safety & hygiene certificate, ability to work and collaborate with the team in a positive environment as well as work indepently, good organization and problem solving skills.

If you are interested in growing your career with an upcoming brand, then this is the right environment to learn & fine tune your culinary skills, and the high potential of progressing into a full service bar & grill concept in the near future.

Job Description

• Learn various skills in a short amount of time and practicing those skills by implementing them in actual tasks throughout the kitchen
• To gracefully receive constructive criticism and effectively carry out orders
• Perform basic tasks of food preparation, cook and serve any food delegated while ensuring the highest possible quality is maintained and agreed standards for food preparation and presentation are met at all times
• Upholds the quality and standard of all Pastry/Bakery.
• Prepare appetizers plus meat and vegetables for entrees and assist with proper presentation of the food
• Tests cooked food and checks on original appearance and freshness.
• Assist Chef de Partie and Demi Chef de Partie to prepare A La Carte orders
• Refill buffet table and keep it attractive during operation hours
• Controls temperature of cooking appliances to fry and cook simple hot food items
• Maintain work areas in a clean, hygienic and tidy state at all times
• Ensure that all equipment are properly handled and maintained
• Assist senior chef in opening and closing of food outlets, including food storing
• Maintain grooming standards at all times
• Report any unusual incidents, guest complaints, lost and found, breakage and losses to superiors
• Attends pre-meal briefing and de-briefing daily and other training sessions organised
• Perform other tasks as assigned by superiors

Job Requirements

• Diploma in Culinary Arts or relevant discipline
• Knowledgeable in cooking and presentation of food. Food sanitization knowledge is a must.
• Sugar, chocolate artistry working skills highly desired.
• A quick learner and a good team player with good interpersonal skills

• Foster positive thinking and motivation within all pastry kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Ensure maximum compliance to all FSS Policy and Procedure.
• To strive for improvement through daily training and continuous updating.
• Have daily guest contact and report feedback.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Perform any other reasonable duties as required by the department head from time to time

Requirements:

• Minimum of three years related experience.
• Experience in hotel industry will be added advantage.

Be a part of the culinary team for an all-American craft burger restaurant with potential to expansion to higher position with a bar & grill concept in development. Responsibilties include daily food preparation, cooking, ordering supplies, cleaning and overall maintenance supervision of the kitchen procedures.

Must have a minimum 1-2 years kitchen experience, food safety & hygiene certificate, ability to work and collaborate with the team in a positive environment as well as work indepently, good organization and problem solving skills.

If you are interested in growing your career with an upcoming brand, then this is the right environment to learn & fine tune your culinary skills, and the high potential of progressing into a full service bar & grill concept in the near future.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Responsible of daily food / pastry preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT)

DUTIES & RESPONSIBILITIES

CHEF DE PARTIE

· Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant.

· Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

· Coordinates daily tasks with Chefs.

· Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

· Ensure that the production, preparation and presentation of food are of the highest quality

· at all times.

· Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

· Full awareness of all menu items, their recipes, methods of production and presentation standards.

· Follows good preservation standards for the proper handling of all food products at the right temperature.

· Operate and maintain all department equipment and reporting of malfunctioning.

· Ensure effective communication between staff by maintaining a secure and friendly working environment.

· Establishing and maintaining effective inter-departmental working relationships.

· Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business

· Personally responsible for hygiene, safety and correct use of equipment and utensils.

· Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

· Checks periodically expiry dates and proper storage of food items in the section.

· Consults daily with chef on the daily requirements, functions and also about any last-minute events.

· Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

· Should be able to set an example to others for personal hygiene and cleanliness on and

off duty.

· Daily feedback collection and reporting of issues as they arise.

· Assess quality control and adhere to restaurant service standards.

· Possess food safety qualifications.

· Carry out any other duties as required by management.

Overview

A fantastic opportunity for a creative, passionate and driven individual to be part of a Singaporean heritage brand with opportunities for long-term career progression as the business grows. You will be the expert in recipe development and culinary innovation.

As a R&D Chef, you will work closely with the management and quality assurance department to develop new recipes and refine taste profiles through experimentation for catering and supermarket retail products. You will train kitchen team members, supervise and coordinate all culinary activities. You are also responsible for preparing consistent, high quality food products and improve efficiency to streamline kitchen operations.

Responsibilities include:

• Create new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations

• Confirm product formulations and other information for constructing product specifications and documentation

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes

• Plan, manage and run panel sessions and sensory tests on food products

• Review ingredients to meet customer needs and requirements

• Support business development team by preparing samples for local and overseas customers

• Monitor and maintain product quality and food safety system

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow all safety and sanitation policies when handling food and beverages

Minimum qualifications

• Relevant working experience in F&B

• Culinary-related certifications/Diploma preferred

• Fluency in English

Requirements

• Good communication and interpersonal skills

• Able to work within deadlines and well-organised in handling multiple projects

• Strong and proven track record of executing projects

• Positive attitude and eager to learn

• Display strong initiative and able to work independently

• Thrive in a fast-paced environment and able to adapt quickly

• Strong understanding of food manufacturing processes

• Proficient in cost management and production efficiency strategies

Position Summary:

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

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

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

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

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

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Join Our Team and Enjoy Fantastic Benefits!

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

We are seeking a highly skilled and passionate Sous Chef specializing in North Indian cuisine, dedicated to bringing authentic flavors and culinary innovation to our kitchen. The ideal candidate will possess extensive knowledge of North Indian spices, traditional techniques, and regional dishes, with a focus on delivering exceptional dining experiences add on to our menu.

Responsibilities:

• Crafting and executing a North Indian menu that combines authenticity with modern presentation for buffet, set menu, wedding menu and a la carte menu with innovating traditional recipes.
• Collaborate with the Executive Chef to plan and develop new menu items. Ensure that menu items are executed consistently and meet quality standards.
• Sourcing quality ingredients and managing inventory to ensure consistent, high-quality dishes.
• Oversee the preparation, cooking, and presentation of dishes. Ensure that recipes and portion sizes are followed accurately.
• Maintain high standards of food quality, taste, and presentation. Conduct regular inspections to ensure adherence to food safety and sanitation guidelines.
• Train, mentor, and supervise kitchen staff, ensuring they understand and follow standard operating procedures. Provide guidance on culinary techniques and best practices.
• Help maintain a clean and organized kitchen environment. Ensure that all equipment is in good working condition and that the kitchen complies with hygiene and safety standards.
• Assist in managing kitchen inventory, including ordering, receiving, and maintaining stock levels. Monitor and control food costs through proper portioning and inventory control.
• Work closely with other departments such as front-of-house staff to ensure seamless coordination between the kitchen and the dining area.
• Participate in meetings and collaborate with management to address any operational issues. Contribute to the development and refinement of recipes. Follow standardized recipes and procedures while also being open to creative input.
• Ensure compliance with health and safety regulations in the kitchen. Implement and enforce hygiene and sanitation standards.
• Handle unexpected situations and solve problems that may arise during kitchen operations. Make quick and informed decisions to maintain the flow of service.
• Assist in planning and executing special events, catering, or functions organized by the kitchen.
• Stay updated on industry trends, techniques, and new ingredients. Identify areas for improvement in kitchen operations and implement necessary changes.
• Attends meetings and training sessions as required by supervisors, contributing to the overall efficiency and effectiveness of the culinary team.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• Minimum 8 years of experience specializing in North Indian Cuisine with at least 5 years of supervisory experience in Restaurant or luxury hotel setting
• Strong understanding of North Indian spices, flavor profiles, and cooking techniques.
• Ability to develop creative, high-quality dishes that resonate with guests.
• Possesses basic knowledge in Microsoft Office applications
• Strong team player and individual contributor when required.
• Flexible and able to work in fast pace environment