• Able to work independantly and must be a team player
• Perform cutting, marinating, slicing etc
• Able to create small menu for take away food
• Work closely with central meat processing team and marketing to promote on the products
• Handling point of sales processes
• Able to provide Customer Service and good interpersonal skill in communication
• One must love to meet and talk to people
• One must have passionate in his/her job
• Locate in Bukit Timah ( 1 Jalan Bingka )

• Singapore working experience is must.
• Experience in Catering and bulk cooking ( More than 2000 meals )
• Develop new menu items while improvising the existing ones
• Maintain the cooking premises clean, neat and tidy.
• Monitor and support other cooking staff in preparing culinary dishes and meals.
• Adhere to quality in preparing recipes and meals.
• Teach and train the other cooking staff.

• 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

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

A chief cook is a food preparation professional who oversees kitchen staff and other employees of a restaurant or food service establishment. These professionals ensure the quality, preparation and service of food meets the employer's standards on a daily basis. Chief Cook can be found in a variety of food service settings such as fine dining, cafeterias, casual dining and fast food establishments.In most food establishments, food and food preparation products are delivered fresh on a daily basis. Chief Cook may select and order food for the food service establishment and receive the deliveries. This involves ensuring the quality of the food received, stocking perishable and non-perishable items, as well as maintaining inventory levels on a daily basis.Chief cook hire, train and supervise food preparation and service staff, prepare budgets related to food services, schedule employees and ensure the establishment operates efficiently and profitably. Chief cook also ensure regulated sanitation and safety standards are followed and comply with local regulations. Sanitation and safety standards include proper food preparation, cleanliness of food areas and employees, as well as ensuring customers are safe from possible illness or infection related to food preparation and service.

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

• 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

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

1. Our company is looking for an Indian chef specialised in Maharashtrian & Gujarati Cuisine.

2. Job is at the cloud kitchen / manufacturing of speciality food from Mumbai.

3. Need to be well versed with the Maharashtrian ingredients & menu items like Modak, Alu Wadi, Surali wadi, Pithale, Undhiyo, Dhokla, Shrikhand, Puran Poli etc.

We are looking for a motivated Chef with experience in chinese CLAYPOT cuisine to be part of an inclusive work culture that promotes teamwork and employee development.

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

Requirements

• At least 2 to 3 years of work experience in LOCAL Cuisine
• Ability to work flexible hours, and comfortable with standing for long hours
• Strong team spirit and ability to work well in a fast-paced environment
• Deep knowledge of every aspect of Sichuan Chinese dishes
• Present a positive and professional attiude at all times
• Good interpersonal skills for dealing with all the levels of people
• Able to work on weekend and public holidays

The Plattering Co delivers gastronomic and visual food experiences. Combining creative food styling and carefully crafted cheese platters, canapés and more, The Plattering Co aims to bring people together with delicious food and aesthetically beautiful dining displays.

Responsibilities:
Ensure orders are fulfilled timely
Ensure product quality and consistency
Ensure appealing food presentation
Ensure compliance with product safety regulations
Support in inventory management and ordering
Support in new product development

Requirements:
Diploma or advanced knowledge in culinary techniques preferred
Possess hygiene certificate
Possess excellent time management skills
Able to work well in a team
2-3 years of kitchen work experience

Job Description & Requirements

The Plattering Co delivers gastronomic and visual food experiences. Combining creative food styling and carefully crafted cheese platters, canapés and more, The Plattering Co aims to bring people together with delicious food and aesthetically beautiful dining displays.

Responsibilities:
Ensure orders are fulfilled timely
Ensure product quality and consistency
Ensure appealing food presentation
Ensure compliance with product safety regulations
Support in inventory management and ordering
Support in new product development

Requirements:
Diploma or advanced knowledge in culinary techniques preferred
Possess hygiene certificate
Possess excellent time management skills
Able to work well in a team
2-3 years of kitchen work experience

• Able to work independantly and must be a team player
• Perform cutting, marinating, slicing etc
• Able to create small menu for take away food
• Work closely with central meat processing team and marketing to promote on the products
• Handling point of sales processes
• Able to provide Customer Service and good interpersonal skill in communication
• One must love to meet and talk to people
• One must have passionate in his/her job
• Locate in Bukit Timah ( 1 Jalan Bingka )

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.

Job Responsibility

- Cooking and Food Preparation Duties

-Ensure the quality and freshness of all sushi ingredients.

-Maintain a clean and organized sushi station.

-Manage safety and hygiene

Job Requirement

-At Least 3 Years of Kitchen Experience in Japanese Cuisine in Sushi and Hand rolls etc.

-Proven experience in a Chef de Partie role

-Ability to multitask and work efficiently under pressure

-Knowledge of best cooking practices

-Club experence is a plus

- 5 day work week

DUTIES AND RESPONSIBILITIES:

Reporting directly to the Executive Sous Chef, the Sous Chef (Banquet) will monitor the operations and functions of the Banquet kitchen. He/She will be responsible for but not limited to the following culinary operations:

• Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well-trained and skilled to ensure the best preparation.
• Helps the Executive Sous Chef with menu planning, inventory, and management of supplies.
• Assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.
• Relaying orders to the line cooks and ensuring that the team works together to get all the orders right and get them out promptly.
• Ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc.
• Ensures all cooks have all necessary ingredients, equipment, recipes
• Ensures all food is consistently prepared and presented according to company standards
• Takes on administrative or other necessary tasks as laid out by Executive Chef/ Executive Sous Chef, such as taking and recording inventory, and following up on orders with purveyors
• Aids in maintaining portion sizes, and testing new recipes
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analysing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly menu changes
• Is familiar with the emergency procedures of the hotel.
• Conducts, in coordination with the Executive Sous Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Conducts daily briefing and de-briefing in the absence of the Executive Sous Chef
• Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business.
• Conserves energy and water at all times, without jeopardizing the guest experience and comfort.
• Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources.
• Performs other tasks as assigned by Executive Sous Chef

JOB REQUIREMENTS:

• At least 2 Year(s) of Sous Chef experience in a 5-star hotel is required for this position.
• Have a strong working knowledge in specific cuisine (Western, Cantonese)
• Experienced in high volume banquet business environment at a luxury level highly preferred
• Able to work autonomously and has a proactive mindset
• Strong understanding of HACCP
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Only shortlisted candidates will be notified.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape.

The Executive Sous Chef plays a key role to support the Executive Chef in the smooth coordination and operation of all kitchen sections, including menu planning, food cost management, food safety, hygiene and sanitation as well as training/coaching of Associates. He has to also work closely with Food & Beverage Service and Marketing Department to draw patronage to the Restaurants through food promotion.

Primary Responsibilities:

• Research and prepare, under the supervision of the Executive Chef any new menu offering for the Restaurant, Bar and Banquet operation.
• Check on all the aspects of kitchen operations, making sure that deadlines are met and all the mise-en-place are ready for all the different outlets, menus, banquet, special events and outside catering.
• Ensure quality of ingredients and end products meet the pre-set standards, portion size and presentation
• Organise and maintain strict control of his department and its processes in a way that minimises any over production.
• Provide inputs and assist with the preparation of budget and annual business plan
• Follow up with Stewarding and Housekeeping department to maintain optimum level of cleanliness and sanitation, including pest control.
• Follow up with Engineering department on preventive maintenance, repair and servicing of equipment to ensure functionality.
• Coach Associates to apply proper work practices and insist on excellent personal hygiene and cleanliness in order to achieve maximum performance in this area.
• Conduct on-the-job training as well as any specialised culinary skills training

Responsibilities:

The incumbent will be responsible for the proper efficiency and profitable functioning of the kitchen department. Assisting the Executive Chef managing and monitoring the kitchen operation. Guiding the Sous Chefs to achieve continuous improvement. He will be responsible for but not limited to the following culinary operations:

• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with the Chef de Cuisine/Specialty Chef in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform the Chef de Cuisine/Specialty Chef immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified).
• Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest’s preferences
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions to the Executive Chef concerning product enhancements / savings / other improvements
• Has a strategic plan to analyze and subsequently reduce food waste
• Monitors the hygiene and maintenance standards in all kitchen areas
• Conducts daily briefing and de-briefing in the absence of the Executive Chef
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business.

Requirements:

• A graduate from a well-known culinary institution is highly desirable
• Minimum of 5-7 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset
• Must have culinary experience in Mediterranean cuisine(French/Italian/Spanish /Moroccan) food
• Preferably with banquet experience
• Prefer Michelin star experience
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Fully aware of HACCP principles
• Have excellent English communication skills both in written and spoken
• Computer literate

Only shortlisted candidates will be notified.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

Responsibilities:

• Produce all menu items according to established standards to meet customer expectations.
• Adhere strictly to recipes and guidelines outlined in the standard performance manual.
• Maintain a high standard of hygiene and follow health and safety protocols.
• Report any equipment failure or hazards promptly to the Executive Chef or senior staff.
• Implement strict control measures to minimize food waste.
• Report any instances of waste following correct procedures.
• Manage stock rotation to ensure the use of food products before the best before date.
• Adhere to portion control guidelines to manage costs effectively.
• Uphold the highest standards of food production and presentation.
• Ensure consistency with recipes to deliver an exceptional dining experience.
• Clean and sanitize work surfaces, refrigeration units, and storage areas before the end of each shift.
• Maintain a clean and organized kitchen environment.
• Participate in the monthly physical stocktake of the restaurant, including plates and utensils.
  

Requirements:

• Minimum of 3 years of relevant experience in a similar role.
• Availability to work six days a week.
• Hardworking individual with excellent teamwork skills.
• Possess a valid and recognized Food Safety Certification in accordance with Singaporean regulations.

Looking forward to your application,

The Italian Alliance Management

Responsibilities:

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

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 or split shift
Must be able to work extra hours or weekend if needed