Job Description & Requirements

• To prepare high quality traditional authenticIndian food, especially South Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Bangaledshi, Indian food dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts

Join Our First Café in Singapore as a Sous Chef!

Our Client:

Be part of an exciting new chapter as we open our first café in Singapore! We are looking for a Sous Chef who is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times.

Job Responsibilities:

· Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.

· Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

· Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

· Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

· Areas of responsibility comprise overseeing all food preparation areas (café, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Job Requirements

· Culinary school diploma or equivalent certification is a plus.

· Knowledge of various cooking techniques and cuisines.

· Familiarity with kitchen equipment and utensils.

· Strong attention to detail.

· Ability to work well under pressure and in a fast-paced environment.

· Excellent teamwork and communication skills.

· Food safety and sanitation knowledge.

· Flexibility to work evenings, weekends, and holidays as required.

Registration No: R22104771

EA Licence No: 22C1376

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Position: Head Chef / Kitchen Manager

• Salary: $3,500 – $4,000
• Location: East Coast - Katong V Mall
• Working Days and Timing: 5.5 Days, Roster

Requirement

• With at least 5 years of relevant experience
• Possess Basic Food Hygiene Certificate
• Prior experience in Italian Cuisine

Responsibilities

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Salary: $2,800-$3,800
Location: Katong V Mall

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

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

Bochinche - (Argentinian Steakhouse & Bar)

We are a modern Argentine steakhouse & bar in Singapore’s Club Street neighbourhood serving modern Argentinian dishes, masterful steaks, natural wines and cocktails in a fun, lively atmosphere.

Location : 27 Club St, Singapore 069413 (Telok Ayer MRT)

Job highlights

• 5-day 44 hours work week
• 2 off days/week
• Split Shift per work day ( 11am - 3pm, 6pm - 11pm)

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

Key Requirements

• Experienced in Western Culinary
• Be Proficient in grilling techniques

At Spa Esprit Group, we take pride in delivering quality food with the best talents in our kitchens. With a supportive environment and world-class Head Chefs to assist in developing your skills, we ensure that every aspect of your well-being is taken care of.

Join us today!

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

• Singapore Based (Kaki Bukit)
• 6 days 7am-7pm (1hour break )
• Salary - $2800 - 3500
• Assist in the smooth-running operations of a catering kitchen; Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
• Career Progression Opportunities

Job Responsibilities:

• Assist in the smooth-running operations of a catering kitchen.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
• Check quantity and quality of items ordered are received and stored in proper condition.
• Strictly adhere to minimize food and supply waste and theft.

Kylen Seah Reg No: R24124248

The Supreme HR Advisory Pte Ltd EA No: 14C7279

We are looking for a skilled and experienced Chinese Chef to work as a private chef at a private residence. This role is for a 15-day period, where you will prepare and serve high-quality, authentic Chinese dishes for the household. The ideal candidate will have expertise in Chinese culinary techniques and be comfortable working independently in a private setting.

Job Responsibilities:

• Plan and prepare daily meals, focusing on authentic Chinese dishes that align with dietary preferences and high standards.
• Maintain a clean and organized kitchen at all times.
• Source fresh ingredients and ensure high-quality produce is used in all dishes.
• Handle meal service from preparation to plating, ensuring timely and high-standard presentations.
• Adhere to food safety and sanitation protocols at all times.
• Communicate with household staff as needed to ensure smooth meal service.

Job Requirements:

• Proven experience as a Chinese Chef, ideally in a private chef or similar role.
• Mastery of Chinese cuisine and familiarity with traditional and modern Chinese cooking techniques.
• High attention to detail, presentation, and flavor.
• Ability to work discreetly and professionally in a private residence.
• Excellent time management and organizational skills.

Overview:

As a Junior Sous Chef at CÉ LA VI you will play a pivotal role in our kitchen brigade, working closely with the Executive Chef and Sous Chefs. You will be responsible for assisting in the management of the kitchen operations, supervising culinary staff, and ensuring the delivery of outstanding cuisine to our guests. This position offers an excellent opportunity for career advancement and development within our renowned establishment.

Key Responsibilities

• Assist in the planning and execution of menu items with a focus on creativity and quality.
• Supervise and mentor culinary team members, including Commis Chefs and stewards.
• Oversee daily kitchen operations, ensuring efficiency and adherence to standards.
• Ensure strict compliance with food safety and hygiene regulations.
• Assist in menu development, recipe creation, and costing.
• Manage inventory, ordering, and stock rotation.
• Participate in maintaining kitchen equipment and facilities.
• Embrace opportunities for culinary learning and growth.
• Assist with Culinary & Food Safety Administration, HR Coordination, Food Costing & Recipe Management and Events Planning and Menu Updates & Printing

Qualifications

• 4-5 year experience
• Proven experience as a Chef de Partie or similar role in a reputable restaurant or hotel.
• A culinary degree or equivalent certification is a plus.
• Strong culinary skills and creativity in the kitchen.
• Leadership abilities and experience in supervising culinary staff.
• Proficient in menu planning, recipe development, and cost control.
• Excellent knowledge of food safety and sanitation standards.
• Ability to thrive in a high-pressure, fast-paced kitchen environment.
• Strong communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays as required.

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job Highlights

• Learn about Wines
• European French Cuisine
• Fun Team

Job Description

• Lead in the creation, preparation and design of all food menus

• Lead in R&D of new dishes

• Produce high quality plates both design and taste wise

• Ensure that the kitchen operates in a timely way that meets our quality standards

• Fill in for the Head Chef in planning and directing food preparation when necessary

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Manage and train kitchen staff, establish working schedule and assess staff’s performance

• Order supplies to stock inventory appropriately

• Comply with and enforce sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

Job requirements:

· Able to prepare and cook and plate menu dishes independently

· Experience in European cuisine will be great advantage

· Handle full-house crowd pressure and fulfil orders on time

· Experience in handling private dining events/ birthday dinners/ company seminars etc. will be good advantage

· Trained in food safety and hygiene

· Understand fire and workplace safety principles

· Willing to assist in front-end operations (if needed)

Other information:

· Staff meals

· Transportation claims (when applicable)

· AWS, AL, ML

· Medical and dental benefits

· Small and close-knit team

· 5.5 day

Highly motivated, enthusiastic individual who can work in a dynamic working environmen. Handling in the daily operation of the kitchen, including menu development South Indian cuisine, inventory and cost control. Oversee the activities of the kitchen staff and monitor food production, safety and hygiene practise. Mixing and preparing of Indian spices. Able to create new flovar of cuisine. Able to cook all South Indian Veg and Non Veg Items with Rotiprata.

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook and Restaurant Manager for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• Degree with 5-7 years of expeience in cooking
• To work in a growing Indian / Muslim restaurant

He is required to work on weekends and public holidays and take off on a weekday.

To speak the language: English, Tamil

Work Demands a 12 hours of work time or shift time.

Salary would be provided between 10th and 15th of Every Month.

The Employer Provides Free food and Accommodation to the candidates.

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

Responsibilities:

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

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

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

As a Chef De Partie you will be responsible for the following:

Responsibilities:

• Ensure quality control food prepared in area of work
• Ensures adequate mis-en place is prepared
• Organises all necessary food requisitions and food transfers directed by the oulet chef
• Ensures that all items are properly served and rotated to the specification in the Food Preparation Department
• Ensures the proper handling, cleanliness and maintenance of the work area and equipment
• Ensures a professional attire and personal hygiene at all time

• Requirements:
• Candidate must be able to communicate in simple English
• Able to perform spilt shifts including on weekends and public holidays
• Strong interest and passion in culinary

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $200 per year
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted applicants will be notified.

Head Chef / Kitchen Manager

• Salary: $3,500 – $4,000
• Location: East Coast - Katong V Mall
• Working Days and Timing: 5.5 Days, Roster

RESPONSIBILITIES

・Prepare mise en place according to kitchen standards

・Prepare food orders according to recipes

・Minimise wastage and spoilage of ingredients

・Maintain excellent hygiene standards

・Follow SOPs and safety precautions

・Other ad hoc duties assigned

REQUIREMENTS

• With at least 5 years of relevant experience
• Possess Basic Food Hygiene Certificate
• Prior experience in Italian Cuisine

Lee Wan Ling | Reg No: R23116154

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

• Salary: $3,500 – $4,000
• Location: East Coast - Katong V Mall
• Working Days and Timing: 5.5 Days, Roster

RESPONSIBILITIES

・Prepare mise en place according to kitchen standards

・Prepare food orders according to recipes

・Minimise wastage and spoilage of ingredients

・Maintain excellent hygiene standards

・Follow SOPs and safety precautions

・Other ad hoc duties assigned

REQUIREMENTS

· With at least 5 years of relevant experience

· Possess Basic Food Hygiene Certificate

· Prior experience in Italian Cuisine

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

Salary: $2,800-$3,800
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

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

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

Join us, at Eatz Group of companies, a dynamic and expanding player in the culinary world, offering diverse and innovative F&B solutions through our multiple brands. We pride ourselves on delivering exceptional culinary experiences, tailored to for every event. Be part of our growth and bring your passion to the table!

Management

• Head the entire team at Eatz Group of Companies
• Planning and development of menus and recipes to maximise efficiencies, cost-effectiveness and whilst keeping bottom-lines healthy (Daily Menus, Special Occasions. etc)
• Advise management and ensure updated cooking technics, food-production processes to improve the overall productivity.
• Attend management meetings, plan daily briefings
• Attend to client’s feedbacks and communicate upwards to ensure a high level of staff satisfaction.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Create exciting seasonal, trendy yet executable & sustainable menus, daily specials and promotional activities.

Kitchen Operations

• Handle overall kitchen operations in the central kitchens.
• Oversee service standards relating to catering, special large-scale events.
• Manage & ensure that inventory levels and quality by placing orders based on projected demand; and upon delivery, check to ensure quality of delivered supplies.
• Ensure safe operations and proper upkeep of all equipment.

Human Resource

• Lead by example a team of kitchen staff in planning & executing daily work in the central kitchen.
• Schedule and coordinate the work of chefs, cooks and other kitchen employees - staff management work schedule, leave arrangement, recruitment and others.
• Manages and trains the kitchen staffs effectively to ensure a well-organised and motivated team.

Quality & Health

• Ensure to meet the quality standards and presentation of all food items.
• Ensure the consistency in food quality of all the dishes and make sure that all dishes end products are quality-controlled for its taste, quality and safety and hygiene standards.
• Ensure consistent preparation during food production processes. Compliance with ISO22000 certification and Hygiene & Safety Regulations (HSE) set by the Government, the company.
• Perform any other related duties as assigned by the Directors and the COO.

Requirements

• Minimum 15 years’ experience of working experience of at least Head Chef (Catering Industry or Banqueting min >3,000 meals).
• Experience with Cook & Chill Cooking Methods and/or R&D experience would be an advantage.
• Strong leadership and organisational abilities with a mindset of being a mentor for the kitchen team.
• Positive with a can-do attitude with good communication skills.
• Ability to work flexible hours, including weekends, and holidays, as needed, 6-day work week.
• Possess WSQ Food Safety Course Level 1 certification. Possess higher food certifications would be an advantage.
• Able to learn and adapt swiftly. Computer literate and/or IT-savvy.

Work Location: Bedok Industrial Area

Please email updated resume to [email protected] and/or WhatsApp to 9857-9292 with:

1. Last & Expected Renumeration

2. Earliest Availability

3. Vaccination/COVID Status

Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Helping to lead the team when the head chef is not present.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

**Key Responsibilities inculde, but are not limited to:**

- **Culinary Expertise:** Specialize in French (preferred), Mediterranean and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.

- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.

- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

-**Create your own kitchen SOP and Risk management plan.

**Requirements:**

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to [email protected]

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

**Key Responsibilities:**

- **Culinary Expertise:** Specialize in French/Mediterranean (preferred) and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.

- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.

- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

**Requirements:**

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to [email protected]

Key Responsibilities:

1. Recipe Development:Create innovative and seasonal dessert menus, pastries, and baked items.
   Develop and test new recipes, adjusting ingredients and techniques for optimal flavor and texture.
   
2. Preparation & Baking:Prepare and bake desserts, pastries, breads, cakes, and other confections.
   Ensure consistency in quality and appearance of baked items.
   Follow precise measurements and adjust for any dietary needs, such as gluten-free or vegan options.
   
3. Decoration & Presentation:Decorate pastries and desserts with creativity and attention to detail.
   Maintain a high standard for food aesthetics and presentation that align with the brand.
   
4. Inventory & Ordering:Manage stock of ingredients, including fresh produce, dairy, and dry goods.
   Order supplies as necessary to ensure ingredients are available and within budget.
   
5. Quality Control:Conduct quality checks on raw materials and finished products to ensure freshness and proper storage.
   Maintain a high level of food safety and hygiene, following health regulations.
   
6. Team Management:Train and oversee junior pastry chefs and kitchen staff.
   Delegate tasks and ensure efficiency in the pastry section of the kitchen.
   
7. Collaboration & Customer Service:Work closely with the Head Chef and other team members to coordinate with the broader menu.
   Occasionally interact with customers to get feedback and adjust menu items accordingly.
   

Requirements:

• Proven experience as a Pastry Chef, Baker, or in a similar role.
• Strong knowledge of baking and pastry-making techniques.
• Creativity and ability to innovate in recipe development.
• Familiarity with kitchen tools and commercial-grade equipment.
• Attention to detail and high standard for quality and presentation.
• Ability to work in a fast-paced environment, manage time effectively, and meet deadlines.

Chef de Partie / Junior Sous Chef (Western Cuisine)

• 5/6 days [tbc during interview]
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin
• S$3,000 - 3,600 + Incentives + VB

Requirements:

• Min. 1 year relevant experience

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279