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

- Preparation of basic sauces, as directed by the Senior Chef(s)

- Preparation work such as washing, peeling, seasoning and chopping of vegetables and meats

- Assisting Senior Chef

- order food supplies and kitchen equirement as needed

- Ensure food storage units all meet standards & are consistently well-managed and clean

- Taking inventory of supplies and notifiying relevant person(s) when stock is low

About Foodsta Kitchens:

Foodsta Kitchens owns and operates 6 fast casual brands in Singapore under Bloom Pte Ltd and Alt. Pizza. We have grown rapidly to 6 locations so far and have further plan to grow in Singapore and internationally this year. We believe that people are the foundation of our business are committed to providing a fun work environment and scope for rapid career development.

Job Responsibilities:

• Responsible for overall daily food production, BOH operations and upkeep of kitchen equipment
• Assist Store incharge to manage outlet P&L by controlling BOH labor and food cost
• Ensure that you and your team follow SOP/recipes to prepare and present dishes with consistent quality in a timely manner
• Carry out mise en place duties
• Monitor portion and wastage control during food preparation to maintain profit margins
• Manage ordering, receiving and inventory to minimize wastage, sold out items and keep COGS under control
• Follow FEFO and ensure that expired products are not found in store stocks
• Manage BOH manpower planning, including planning daily duty roster to ensure optimum use of manpower in the outlet
• Ensure you and your team have high standards of food hygiene and follow the rules of health and safety
• Follows brand’s operational policies and procedures, including those for safety and cleanliness
• Execute any other duties as requested by immediate superiors

Requirements:

• At least 2 years of working experience in F&B
• Warm and cheerful personality
• Proactive and efficient
• Willing to work on weekends and public holidays

Company Benefits:

• $1000 staff referral bonus
• Annual Performance Bonus
• Medical benefit
• Staff discount

Multiple Work Location:
Holland Village; Robertson Quay; Balestier Road; East Coast Road (Katong); Killiney Road; Funan

Head Chef responsibilities include:

Controlling and directing the food preparation process and any other relative activities

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

Approving and “polishing” dishes before they reach the customer

Job brief

We are looking for an experienced and qualified Head 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.

Responsibilities

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

Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing and training kitchen staff

Oversee the work of subordinates

Estimate staff’s workload and compensations

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and safety standards

Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

Proven experience as Head 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

Good understanding of useful computer programs (MS Office, restaurant management software, POS)

Credentials in health and safety training