Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

Roles & Responsibilities;

Ø Ensuring promptness, freshness, and quality of dishes.

Ø Coordinating cooks' tasks.

Ø Implementing hygiene policies and examining equipment for cleanliness.

Ø Designing new recipes, planning menus, and selecting plate presentations.

Ø A thorough knowledge of all aspects of the operations of a kitchen

Ø To be able to plan and delegate job tasks to the junior staff

Ø To be able to mentor and coach junior chefs

Ø Primarily to plan and direct food preparations

Ø Reviewing staffing levels to meet service, operational, and financial objectives.

Ø Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

Ø Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Ø Setting and monitoring performance standards for staff.

To prepare all the bellow recipes

Break Fast:

• Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar
• Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)
• Different Types of Masalas (Channa, Green Peas, Black Eye Beans)
• Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

• Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)
• Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu
• Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)
• Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)
• Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,
• Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)
• North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)
• Chinese (Fried Rice,Noodles)
• Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

• Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),
• Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry
• Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

• Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

• Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

• (Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

• Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

• Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom
• Soup,Spinach soup,Mulaguthani Soup,

Sweets:

• (Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)
• Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo
• Rava Kesari Recipe, Kaju Mysore Pak
• Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,
• Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

• Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

• All Types of Salads

Roles & Responsibilities;

Ø Ensuring promptness, freshness, and quality of dishes.

Ø Coordinating cooks' tasks.

Ø Implementing hygiene policies and examining equipment for cleanliness.

Ø Designing new recipes, planning menus, and selecting plate presentations.

Ø A thorough knowledge of all aspects of the operations of a kitchen

Ø To be able to plan and delegate job tasks to the junior staff

Ø To be able to mentor and coach junior chefs

Ø Primarily to plan and direct food preparations

Ø Reviewing staffing levels to meet service, operational, and financial objectives.

Ø Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

Ø Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

Ø Setting and monitoring performance standards for staff.

To prepare all the bellow recipes

Break Fast:

• Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar
• Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)
• Different Types of Masalas (Channa, Green Peas, Black Eye Beans)
• Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

• Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)
• Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu
• Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)
• Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)
• Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,
• Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)
• North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)
• Chinese (Fried Rice,Noodles)
• Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

• Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),
• Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry
• Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

• Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

• Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

• (Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

• Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

• Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom
• Soup,Spinach soup,Mulaguthani Soup,

Sweets:

• (Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)
• Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo
• Rava Kesari Recipe, Kaju Mysore Pak
• Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,
• Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

• Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

• All Types of Salads

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 or weekend if needed

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]

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

· Must be able to work night shift and split shift

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

Substantial background in working with Indian Tandoor and preparing delicious Curries

o Specialty dishes include Tandoori Chicken, Butter Chicken, Kebabs and Indo Chinese dishes

o Familiar with Indian culinary cooking methods, products and techniques

o Strong background in indian influenced practices utilized in the culture and cuisine

o Knowledge of Indian spices and cooking tools.

o A multi-skilled Chef with good all-round food preparation and catering expertise.

o Capable with a track record of dealing with all kitchen, canteen and culinary related issues.

o A proven ability to react in areas that require immediate attention and ensuring that all food is always presented to the highest possible standards.

o Ambitious and seeking to continually broaden knowledge of food, cutting edge cuisine, and overall event presentation.

o Ensure that the food meets the quality standards as determined by the management

o Plan, direct and execute food preparation and cooking

o Planning and management of event as per client requirement and to budget

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

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Job Descriptions

Welcome/Greet customers as they come into the restaurant.

Thanks customers for their visit and bids farewell with a smile

Ensure food portions and food presentation meet company standards.

Monitoring supplies and re-ordering stock as needed

Ensure ingredients and final products are fresh.

Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods.

Handle a wide range of raw fish and other ingredients.

Prepare ingredients for menu items and ensure adequate quantity to avoid wastage.

Maintain a clean and safe work area, including handling utensils, equipment and dishes.

Handle and store ingredients and food at the correct temperature in order to avoid spoilage.

Maintain food safety and sanitation standards.

Prepare & submit duty roster.

Handling customers’ enquires and complains.

Monitor and train subordinate to obtain good quality skills and performance.

Job highlights

4 off days monthly, rest days depend on schedule

Competitive salary 3k and above

Positive and nurturing working environment

Work location: co location

Duration: permanent

Requirements

Qualifications - diploma or high school diploma

Work experience- at least two year sales working experience in related fields

Job type- full time

Required languages: English and able to communicate with mandarin speaking customers

Job specialisation- services, restaurant

If you have an interest in applying for this role, please WhatsApp me at 98198786 to apply. Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

Dimsum Restaurant

Shop Address

5 Kadayanallur Street Singapore 069183

(Beside maxwell food centre)

We welcome you to join us and be part of our success as the following positions:

1. Full Time Dim Sum Chef

From S$ 3,500/month (44 hours/week)

★6 days work per week (1 off day on weekday)

★Probation period 6 months

Benefits for Full Timer:

*Uniform provided

*Staff meal provided

*Staff insurance provided

*Annual leave starts from 7 days/year

*Medical benefits

(Up to 14 days for paid outpatient sick leave and 60 days for paid hospitalisation leave. The 60 days of paid hospitalisation leave includes the 14 days paid outpatient sick leave entitlement.)

*Medical claim (1 receipt $30, up to $300/year)

*Attractive bonus schemes

*Entitled to OT pay (if OT is required)

Please whatsapp us at 9236 8664. We can discuss further.

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.

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.

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

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.

CHEF DE PARTIE

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen's activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

* Check freshness of food and ingredients

* Supervise and coordinate activities of cooks and other food preparation workers

* Develop recipes and determine how to present the food

* Plan menus and ensure uniform serving sizes and quality of meals

* Inspect supplies, equipment, and work areas for cleanliness and functionality

* Control and direct the food preparation process and any other relative activities

* Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

* Approve and "polish" dishes before they reach the customer

* Plan orders of equipment or ingredients according to identified shortages

Requirements

* Proven min 2 years to 5 years' experience as a chef

* Exceptional proven ability of kitchen management

* Ability in dividing responsibilities and monitoring progress

* Outstanding communication and leadership skills

* Up-to-date with culinary trends and optimized kitchen processes

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You’ll be in charge of:

• Planning of food preparation
• Handling mise-en-place
• Cooking menu items
• Ensuring great presentation by dressing dishing before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise
• Be an awesome role model for junior staff members

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

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

Responsibilities

• Prepare ingredients for cooking, including washing, peeling, cutting, and measuring
• Assist in cooking and assembling dishes according to the menu and recipes.
• Maintain cleanliness and organization of the kitchen workstations, equipment, and utensils
• Adhering to proper food handling and safety procedures
• Follow proper food handling and safety procedures to prevent food contamination
• Assisting in inventory management by keeping track of stock levels to prevent shortage
• Building a smooth working relationship with other culinary team members to ensure timely and efficient food preparation
• Collaborating closely with front of house team to ensure accurate order fulfilment and a smooth operational flow
• Upholding high standards of food quality and presentation
• Any other duties as assigned

Requirements

• Prior experience working in a pre-opening team would be advantageous
• Basic knowledge of food preparation techniques and cooking methods
• Ability to work in a fast-paced environment and adapt to changing priorities
• Strong attention to detail and a dedication to maintaining high standards of cleanliness and sanitation
• Excellent communication and teamwork skills
• Willingness to learn and take on new responsibilities as needed
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Execute mis-en-place efficiently; including, setup of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Cooking menu items
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Job Responsibilities:

- Daily preparation of ingredients used for dishes and meets the quality standards

- Ensure food is prepared in a hygienic manner and served on time

- Stock take ingredients and ensure that orders are placed on time to refrain from out-of-stock situation

- Maintain operating budget

- Plan daily food preparation in the kitchen

- Enforce safety and sanitation in the kitchen

- Assist in marketing on social media

Requirements:

- At least 1 year of kitchen management experience

- At least 1 year of culinary experience

- Strong organisational and time-management abilities

- Good decision-making and problem solving skills

1. Learn Sushi making skill from experienced masters who have worked in the industry for over 25 years

2. Receive one-time "graduation bonus" of SGD2,000 (within 3 months) / SGD1,000 (within 6 months) upon confirmation for the succesfull candidates and at least 2 years contract for full-time job

Job Description

1. Learning the art of making Sushi and Maki

2. Creating Sushi, Sushi Rolls, Slicing Sashimi

3. Doing preparation work, making important sauces and taking care of stock freshness

Requirements

1. Minimum 1 year of chef experience is beneficial even if you do not have Sushi experience

2. Willing to learn the basic of Sushi dishes and the technique

3. Good attitude and a team player

Candidates with some basic Sushi Bar experience can qualify for higher salary and incentives.

We are hiring a Head Chef for our restaurant

Requirement:

Conversant in English

At least 5 years experience in similar capacity

Experience in Korean-Chinese cuisine

Able to plan and execute menu

Able to research and develope new dishes

Experience in events and catering will also be required

Able to use Chinese wok

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.