Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Nearby Maxwell MRT
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

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

• Coordinates daily tasks with the Sous Chef.
• 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 always of the highest quality.
• 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.
• 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 Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

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

Brief description of the Restaurant

Shoukouwa is one of the famous michelin star Sushi restaurants in Singapore.

With the choicest and freshest seafood flown daily from Tokyo’s Toyosu Market (previously known as Tsukiji Market), Shoukouwa presents the treasures from the seas around Japan at their peak periods. Working with a handful of select suppliers, our chefs ensure that our guests receive pure delightful bliss on their tongues, and a memory for a lifetime.

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• 5-10 years of Sushi cooking experience
• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Recommendation Points

• Work as a 3rd chef in the kichen
• You can work in one of the famous michelin star Sushi restaurants in Singapore.
• Learn traditional edomae sushi preparations.

Working hours

• 5 days
• Tuesday to Saturday
• 10am to 3pm, 5pm to 11pm : break during split shift
• Sunday, Monday, Off day

Brief description of the Restaurant

Shoukouwa is one of the famous michelin star Sushi restaurants in Singapore.

With the choicest and freshest seafood flown daily from Tokyo’s Toyosu Market (previously known as Tsukiji Market), Shoukouwa presents the treasures from the seas around Japan at their peak periods. Working with a handful of select suppliers, our chefs ensure that our guests receive pure delightful bliss on their tongues, and a memory for a lifetime.

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Full-time chef, capable to do basic Chinese cuisine cooking such as fried finger food and fried bee hoon. Able to work 6 days a week and rest day on Mondays. Working hour generally between 1100H and 2100H. Monthly basic pay from $2500, with meals catered for. Required at least 2 years of F&B industry experience.

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

Job Description

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

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.
Requirements
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

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

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

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

Job Description

As a head chef of nomVnom Bistro, you are responsible for the entire kitchen to delivery quality food and products for the guests.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising guests with special requests and demands.

Job Responsibilities

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

* Coordinates daily tasks with superior.

• 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 always of the highest quality.

• 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.

• 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.

• Guides and trains the subordinates daily to ensure high motivation and economical working environment.

• Assess quality control and adhere to restaurant service standards.

• Carry out any other duties as required by management.

• At least 3 years of working experience in the related field is required for this position.

About Us:

1doc Bistro is an entity of 1doc Medical Centre Pte Ltd. We offer a comprehensive selection of healthy, nutritionally-balanced meals minus all the unhealthy sugars, carbs and additives. We offer both Western meals as well as local delights.

Responsibilities:

1. Food Preparation: Assist in the preparation and cooking of various dishes under the guidance of senior chefs.

2. Ingredient Handling: Ensure proper handling and storage of all food products to maintain quality and freshness.

3. **Station Setup:** Assist in the setup and organization of kitchen stations as per menu requirements.

4. Recipe Adherence: Follow recipes and cooking techniques provided by senior chefs to maintain consistent quality.

5. Cleaning and Sanitation: Maintain cleanliness and sanitation standards in all food preparation and storage areas.

6. Stock Management: Assist in monitoring and managing kitchen inventory, notifying the appropriate personnel when supplies are running low.

7. Team Collaboration: Work closely with other chef and kitchen staff to ensure smooth kitchen operations.

8. Quality Control: Assist in quality control measures to ensure that all dishes meet the established standards of taste and presentation.

9. Adaptability: Be open to learning new techniques, recipes, and equipment operation as per the kitchen's requirements.

10. Safety and Compliance: Adhere to all health and safety regulations and guidelines to ensure a safe working environment.

11. Any other work as assigned.

Qualifications:

1. Culinary Education: A formal culinary education or relevant certification is preferred.

2. Experience: Previous experience in a similar role or culinary internship is a plus.

3. Basic Skills: Proficiency in basic culinary techniques, knife skills, and familiarity with kitchen equipment.

4. Adaptability: Ability to work in a fast-paced environment and adapt to changing priorities.

5. Team Player: Strong communication skills and the ability to work collaboratively with a diverse kitchen team.

6. Attention to Detail: A keen eye for detail and commitment to maintaining high standards of food quality and presentation.

7. Work Location: HeartBeat@Bedok

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Tanjong Pagar
Salary: Up to $ 3500

Job Responsibilities:
As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Lee Wan Ling | Reg No: R23116154

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

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。

· 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

Job Scope

• Provide quality, sophisticated and modern pastry and bakery products for our guests and support in achieving all goals designated by the Executive Pastry Chef
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Comply and ensure hygiene policies are strictly adhered to a daily basis. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• 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 a Unique Selling Point (UPS) for each of the varied outlets
• Taste food regularly and express informed and constructive corrective actions, if necessary
• Review sales and food cost on a regular basis to achieve budgetary goals
• Assist the Executive Pastry Chef with annual budgets
• Evaluate, revise and improve existing Department policies and procedures. Prepare other required operational Department reports
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
• Estimate food consumption to schedule purchases and requisition of raw materials
• 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
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
• Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing 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
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens

Job Requirements

• Vocational School or above
• Specialized in modern up-to-date pastries
• Able to manage kitchen production and product R&D
• Five years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Understanding of latest culinary and pastry concepts in a broad range of cuisines
• Flexible to work in fast changing pace
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, pastry and leadership skills
• Able to instill safety and sanitation habits
• Fluent in English, knowledge of additional languages is advantages
• Willing and able to work shift work

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

. 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.

What you will do:

• Collaborate with Software Engineers to design a highly scalable and secure cloud infrastructure to support our growth.
• Build on top of our existing infrastructure playbook and runbook to support our growth targets.
• Build comprehensive monitoring solutions and automate workflows for Cake engineers
• Manage hundreds of different types of blockchain nodes
• Ensure maximum security of internal and external infrastructure
• Collaborate with multiple stakeholders from different departments
• Be on incident response call rotation

What you will need:

• Experience working in a fast pace tech-driven startup as a SysOps Engineer, Site Reliability Engineer, or DevOps Engineer with at least 4 years of experience managing cloud infrastructure or in a similar capacity.
• Experience managing cloud infrastructure such as Amazon Web Services with automation tools such as AWS CloudFormation, Ansible, Terraform, Helm, Puppet, or similar.
• Experience in blockchain node setup
• A strong foundation of common networking protocols such as layer 7 and layer 4 network load balancing.
• Ability to take full ownership and work independently while collaborating with others in a fast-paced agile and async team.
• A collaborative and resourceful individual with excellent communication skills able to make radical decisions while being empathetic and respectful.
• Willingness to pick up new and emerging bleeding edge blockchain technologies.
• Familiarity with container orchestration is highly preferred.
• Familiarity with web-scale data management technologies such as NoSQL, SQL Sharding, and Data Warehouse is preferred.
• Familiarity with using Kubernetes for container-orchestration is highly preferred.
• Experience participating or maintaining in open source software development is highly preferred.

Are you passionate about crafting extraordinary dining experiences? At ATIPICO, we believe in the power of exceptional cuisine to create memorable moments.

Job Description

Assist Head Chef in preparing semi-fine dining cuisine

Execute food preparation and assist in presentation to ensure quality standards

Procure and organise kitchen stock and ingredients

Work with Head Chef to maintain kitchen organisation

Assist Head Chef in developing new dishes and recipes

Maintain cleanliness of kitchen and general housekeeping

Requirements

Strong passion for Culinary

Willingness to work on a rotating roster

Strive for excellence in quality and presentation

Excellent interpersonal and organizational skills

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

5 working days with 2 off days

What you’ll do:

• Assist in conducting KYC and transaction monitoring reviews for new and existing clients. Ensure compliance with regulatory requirements related to Anti-Money Laundering (AML), Know Your Transaction (KYT), and Know Your Customer (KYC) in the crypto industry.
• Identify and conduct investigations on suspicious activity and transactions.
• Stay updated on crypto-related regulations, including but not limited to Payment Services Act (“PSA”), Digital Payment Token (“DPT”) license requirements, and Markets in Crypto-Assets (“MiCA”) regulations in Europe. Monitor and assess the impact of regulatory changes on business activities.
• Support daily operations of the compliance function. Work closely with the compliance team to ensure adherence to policies and procedures.
• Assist in monitoring the performance of regulatory compliance and Governance, Risk, Compliance (“GRC”) programs. Participate in risk assessments and compliance reviews to ensure alignment with established policies.
• Assist in responding to internal and external audits. Address queries from regulators and contribute to maintaining a state of audit readiness.
• Collaborate with senior team members to review and revise compliance manuals and GRC policies and procedures. Ensure timely updates to align with evolving regulatory requirements.
• Work closely with legal counsel to support the development of policies and procedures. Collaborate with various departments to convey compliance-related information in a clear and understandable manner.
• Collaborate with key stakeholders to implement compliance programs and initiatives.
• Conduct relevant training sessions to employees on compliance- related topics.

What you’ll need:

• 3+ years of experience in compliance within the financial services, banking, or crypto industry. Familiarity with AML/KYT/KYC/KYB practices in the crypto space.
• Basic understanding of regulatory requirements related to AML, KYT, KYC and KYB. Awareness of cryptocurrency regulations is essential.
• Strong communication skills with the ability to convey complex matters in a simple and concise manner.
• CAMS or equivalent compliance certifications are a plus.
• Willingness to learn and adapt to the dynamic regulatory environment in the crypto industry.
• Ability to work effectively within a team and contribute to the overall compliance objectives.

What you'll do

• Develop and maintain blockchain codebase, based around Bitcoin & Rust. See https://ordzaar.com. See also https://github.com/ordzaar
• Work closely with internal and external collaborators in openly developing open & closed source Bitcoin Ordinals-related software.
• Understand how Bitcoin works (e.g. mining consensus, transaction pooling, fork resolution, smart contracts). Bonus if you understand Ordinals.
• Maintain our Bitcoin and Ordinals infrastructure
• Maintain good documentations for internal and external use.
• Actively communicate and collaborate with team and stakeholders for planning & development process.
• Be willing to pick up any other technology stacks when required to get the job done.

What you'll need

• Bachelor’s degree (or higher) in computer science, computer engineering, or equivalent practical experience.
• 3+ years of blockchain development experience, esp. related to OOP, data structures design, algorithms, unit testings, CI/CD, etc.
• At least 1 year experience using the Rust programming language, or JavaScript or TypeScript in the Bitcoin blockchain space.
• Ability to work independently while collaborating in a fast-paced agile team.

The following are not required skills but they are huge pluses if you possess these:

• Deep understanding of blockchain & cryptography.
• Participation in open source software development and/or management.
• Understands Bitcoin Ordinals, BRC20, Runes and various Bitcoin metaprotocols.

Requirements:

• MDM experience (eg Jumpcloud)
• In-depth networking knowledge. (Subnets, Firewall Rules, WIFI, VPN etc)
• IT Assets Management experience
• Hardware and Endpoint Provisioning (Macbook, Windows & Linux)
• AV and VC Equipment experience (Google Meet, Zoom)
• General IT support experience (Mac, Windows & Linux)
• Office networking setup experience (Firewall Router, Switch, Access Points)
• Identity and Access Management (Google Workspace, Adobe, Microsoft Office)
• Experience on ticketing Systems (eg. Jira, Zendesk, ServiceNow)
• Some security access experience
• Good Customer service mindset and able to handle critical issues with minimal supervision
• Proactiveness and willingness to learn new technology stack

Responsibilities:

• MDM and Provisioning of Employee Workstations and Laptops (Mac, Windows and Linux) for onboarding/offboarding employees
• VPN provisioning to employees
• Give IT Support to employees regarding their IT Related Issues and Inquiries
• IT Asset and Inventory Management
• Hardware Procurement
• Access Management (Account and License Management)
• Ensure office networking is stable
• Ensure office is well secured via door access / cctv
• Ensure all AV equipments functions as expected for Townhall & meetings Nice to have: Physical Hardware Server setup experience Google Workspace experience Endpoint security (Crowdstrike)

Nice to have:

• Physical Hardware Server setup experience
• Google Workspace experience
• Endpoint security (Crowdstrike)

· 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 promptly 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 safely and hygienically;

· 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

Must have experience to prepare all the bellow receipes.

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,)

Chinees(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

Experience: Must be atleast 4 years experience

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

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

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

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

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

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

Assisting Head chef in food preparation and production, maintaining high quality standards of all food products and dishes.

Involve in daily operation needs and duties such as inventory, ordering and receiving for the kitchen or food supplies throughout the day.

Maintain basic cleanliness and food hygiene standards.

Relevant experience in Japanese Cuisine will be an added advantage

Able to work night shift and split shift

Able to do OT on weekends and public holiday

Requirements

Minimum 5 years of relevant experience in F&B industry

Have good product knowledge on food items

Candidate must possess strict sense of hygiene and safety standards

Excellent organizational skills and communication skills

· Must be able to work night shift and split shift

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

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

• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans
• Assist the Executive Chef in compiling the annual marketing plans and budgets
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards
• Conduct daily hotel tours to observe operational standards and difficulties and follow them up with the Executive Chef
• Provide assistance and advice to increase efficiency in running the kitchens while motivating and fostering positivity within the team
• Ensure that all designated action points from daily briefings or operational meetings are being followed by the individuals concerned
• Ensure that positive working relations with non-Food and Beverage departments are fostered
• Be constantly aware of customers’ expectations and ever changing needs.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens
• Co-operate with and drive forward the implementations of Paradox Singapore Merchant Court Service Training in all Food and Beverage kitchens through close follow up with outlet Managers
• Complete team members’ appraisals in a timely manner
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards
• Conduct weekly inspections of kitchens and restaurants with minuted follow-ups
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former
• Assist in the preparation and control of daily and weekly market lists
• Constantly strive to improve kitchen operating procedures
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section
• Be fully responsible for the labour budget of the kitchen department
• Prepare weekly work schedule for his team members
• Propose and initiate when approved, new services and products for our guests
• Create and develop new dishes and recipes by keeping up with the latest market trends
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• To perform any other duties that may be assigned by the Management

Job Overview:

As a Sous Chef, you will play a crucial role in supporting the Head Chef in overseeing kitchen operations. You will be responsible for managing kitchen staff, ensuring efficient production, maintaining quality standards, and adhering to safety regulations. Your expertise in team management, decision-making, and culinary skills will contribute to the overall success of our culinary team.

Responsibilities:

• Demonstrate effective leadership by fostering a positive team environment.
• Exhibit strong man-management skills to motivate and guide kitchen staff.
• Promote team-building spirit within the workplace.
• Assist in planning and executing staff rosters based on workload and requirements.
• Efficiently deploy staff to meet production demands and maintain optimal workflow.
• Interpret menu specifications and estimate raw material requirements.
• Plan production schedules and assign tasks to kitchen staff.
• Adapt to menu changes and ensure updates are communicated and implemented.
• Produce meals according to client requests, especially in the absence of the Head Chef.
• Make informed decisions to ensure the timely and accurate preparation of meals.
• Conduct timely and accurate ordering of raw materials based on load requirements.
• Implement proper stock control and rotation procedures to minimize waste and maintain quality.
• Supervise meals produced to meet menu specifications, production schedules, and the menu cycle.
• Monitor the performance of kitchen machines and equipment.
• Report any malfunctions promptly to ensure continuous kitchen operations.
• Prepare adhoc special requests efficiently and with attention to detail.

Qualifications:

• Culinary degree or equivalent experience.
• Proven experience as a Sous Chef or similar role.
• Strong understanding of kitchen operations, menu planning, and production processes.
• Excellent communication, problem-solving, and decision-making skills.
• Ability to work under pressure and adapt to changing situations.
• Flexibility to work irregular hours as needed.

Roles and Responsibilities

1. To monitor stock movement and be responsible for ordering on your section

2. To ensure minimum kitchen wastage.

3. To ensure knowledge of the product is maintained and communicated to all relevant personnel.

4. To be responsible for completing your mise-en-place.

5. To learn and record skills and recipes from other members of the department.

6. To report any maintenance issues to the Head Chef / Sous Chef immediately.

7. To comply with all Club’s policies and procedures to ensure that all statutory regulations are observed.

8. To liaise with the Head Chef / Sous Chef and implement new menu/dishes/systems where applicable.

9. To ensure all statutory regulations are adhered to, such as food hygiene policies.

10. To be flexible and willing to help the restaurant kitchen at busy times if required.

Job Requirements

· Minimum professional kitchen apprenticeship or industry training certificate

· Completed WSQ Food Hygiene course.

· At least 1-2 years of relevant working experience

· Knowledge in food handling and preparation

· Team player and good interpersonal skills

· Able to work in a fast paced environment

Job Description

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef and ensure the prep is up to the standard
• Ensure the product is always consistent as per specifications received by senior chef and always get it checked by senior staff.
• Measuring dish ingredients and portion sizes accurately.
• Dealing with ordering and stock rotation.
• Preparing mis en place sheet for briefing as per instructions by senior chef.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.
• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible

Requirements

• Minimum 1 year of relevant experience
• Good communications and listening skills
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays
• Only Singaporeans