Open Farm Community - Our Team Culture

Open Farm Community (OFC) is a pioneering urban farm and restaurant in Singapore, dedicated to sustainable living and farm-to-table dining. Nestled in a lush garden setting. We promote local produce, seasonal ingredients, and eco-conscious practices. The team is driven by a passion for sustainability, creativity, and connecting people through food. If you're eager to be part of an innovative, nature-inspired restaurant that values sustainability and community engagement, we offer a unique opportunity to grow in a dynamic and purpose-driven environment.

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 12pm - 3pm, 6pm - 11pm)

Qualifications

• 3-5 years of culinary experience, ideally in farm-to-table or sustainable dining.
• Strong leadership and team management skills.
• Proficient in menu development with seasonal, local ingredients.
• Knowledge of kitchen operations, including inventory control and hygiene standards.Passion for sustainability and innovation in cooking.

Responsibilities

• Oversee daily kitchen operations and manage staff
• Ensure food preparation quality, consistency, and presentation
• Manage inventory, stock control, and order supplies efficiently.Control food costs, minimise waste, and manage the kitchen budget.
• Develop new menu items and support initiatives to boost sales and upselling.
• Collaborate with front-of-house staff to enhance service and customer satisfaction.
• Maintain kitchen equipment and handle repairs as needed.

Key Benefits

• Career growth and promotion opportunities
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all Spa Esprit Group brands
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• Team member referral bonus

Interested Applicants may also reach out to our TA team via Whatsapp at 9159 9588

Position Title: Chef De Partie

Salary: $2,500 - $3,600 Gross (Depends on Experience)

Working Days : 44hrs per week including weekend and PH

Working Location : Newton

Roles & Responsibilities

• Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.
• Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department
• Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.
• Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.
• Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.
• Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor
• Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.
• Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene
• Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.
• Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge
• Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen
• Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.
• In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.
• Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

• With fine dine experience

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

The Butcher's Wife - Our Team Culture

Join the vibrant team at The Butcher’s Wife, a gluten-free, Brazilian-inspired restaurant. With a focus on natural wines and fermentation, we pride ourselves on pushing culinary boundaries while fostering a collaborative and innovative work environment. If you’re passionate about health-conscious dining and love experimenting with flavours, this is the perfect place for you. Be part of a dynamic team where inclusivity, sustainability, and creativity thrive in every dish and glass we serve! As we grow, we’re on the lookout for talented Sous Chef who are fantastic leaders with creative and interesting food.

Key Benefits

• Career growth and promotion opportunities
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all Spa Esprit Group brands
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• Team member referral bonus

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 10am - 3pm, 6pm - 10pm)

Qualifications

• Proficiency in Western Grilling techniques
• Minimum 3 years of experience in a leadership role within the food and beverage industry, preferably in a cafe or restaurant .

Responsibilities

• Oversee daily kitchen operations and manage staff
• Ensure food preparation quality, consistency, and presentation
• Manage inventory, stock control, and order supplies efficiently.Control food costs, minimize waste, and manage the kitchen budget.
• Develop new menu items and support initiatives to boost sales and upselling.
• Collaborate with front-of-house staff to enhance service and customer satisfaction.
• Maintain kitchen equipment and handle repairs as needed.

Interested applicants may reach out to our TA team via Whatsapp at 9159 9588

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
• Ensur 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
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food
• 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

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Responsibilities

• Provide functional assistance, guidance and direction to the Group’s F&B operations
• Manage all food suppliers and works with the Management to ensure propose cost control and food costs are met
• Involve in continuous improvement of existing products, in term of quality or costing
• Handle recruitment of kitchen staff
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are addressed
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure a close professional working relationship with other members of staff at all times
• Follow and enforce all the Group’s rules and regulations at all times
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
• Performing ad-hoc duties assigned by the Management

Job Description

• Recognised culinary qualification or similar discipline
• At least 15 years of relevant experience
• Prior experience in Spanish cuisine will be an added advantage
• Strong leadership qualities
• Meticulous with good management skills
• Team player with good interpersonal skills

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Responsibilities

• Ensure that the food served to both customers is of a consistently high quality and that it meets the company standards
• Cooking and food preparation duties
• Manages food and product ordering by keeping records and minimizes waste
• Monitor stock levels, order ingredients, and ensure freshness of ingredients used in all dishes.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Remedy any problems
• Supervise and provide guidance to junior kitchen staff/ cook in order to ensure that the work performance is within expectation
• Maintain a positive and professional approach with co-workers and customers.
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Perform other reasonable job duties as requested by management

Requirements

• Minimum 5 years of relevant experience as Sous Chef/ Outlet Chef with Chinese cuisines
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Credentials in health and safety training
• Ability to work in a fast-paced environment
• Ability to work in a coffeeshop/ foodcourt environment
• Team player

The Head chef is the culinary maestro of the kitchen.

1. Menu Creation: Crafting and updating menus, ensuring they’re innovative, balanced, and cater to customer preferences.
2. Kitchen Management: Overseeing the kitchen operations, from food prep to presentation, and ensuring that all dishes meet high standards of quality.
3. Team Leadership: Managing and training kitchen staff, fostering a collaborative environment, and delegating tasks efficiently.
4. Inventory Control: Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.
5. Health and Safety Compliance: Ensuring the kitchen adheres to health and safety regulations, maintaining cleanliness and proper food handling practices.
6. Budget Management: Managing the kitchen’s budget, including labor costs, food costs, and other expenses.

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

Pastry Chef

• Location : Scotts Rd, Singapore (Newton)
• Working Days : 5 days (include weekend , Off at Mon & Tues)
• Working Hours: 1130am - 5pm
• Salary : $2,500 - $2,800 (Depends on Experience)
  
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

Summary

We are looking for passionate food lover, who are positive and specializing in Vietnamese Cuisine.

Responsibilities

- Prepares Vietnamese food to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

Requirements

• 5 - 8 years of experience as a Head Chef specialized in Vietnamese cuisines
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Able to lead a team & be self-motivated
• Result driven and team player

Interested candidate, please send resume to [email protected]

We regret only shortlisted candidate will be contacted.

Join Our Team at Common Man Coffee Roasters – Quayside Isle, Singapore!

We’re looking for passionate individuals to be part of our vibrant team, dedicated to serving exceptional coffee and delicious dishes, including our signature brunch offerings like the Common Man Breakfast and a variety of delectable pastries. In our collaborative environment, you’ll enhance customer experiences while sharing your love for culinary excellence. If you're excited to thrive in a dynamic setting that values quality and teamwork, apply now to join our coffee-loving community!

Job Requirements

• 5-Day 44 Hours / Work Week
• Comfortable to work on weekends and public holidays when necessary
• Comfortable with morning shifts as early as 5.30am

Job Responsibilities

• Prepare and cook high-quality dishes in line with our menu offerings, ensuring exceptional presentation and taste.
• Oversee and manage a specific section of the kitchen, maintaining cleanliness and organszation.
• Collaborate with team members to create and develop new menu items.
• Ensure compliance with food safety and hygiene standards.
• Train and mentor junior kitchen staff, promoting teamwork and skill development.
• Assist in inventory management and ordering supplies as needed.

Remuneration Benefits

• End-year performance bonus
• Up to $2,500 Completion Bonus (Terms and Conditions Applied)
• Team member referral bonus
• Transport Allowance (For Sentosa Outlet)
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all SEG brands
• Great annual leave
• Meals and drinks provided
• Transport allowance $100

Interested Applicants may also reach out to our TA team via whatsapp at 9159 9588

Responsibilities include:

• Assist the Senior Sous Chef in managing the kitchens operations
• Ensure consistent food preparation and production
• Cook assigned dishes according to the menu
• Keep kitchen area and equipment clean and sanitized
• Follow food safety regulations set by the company, clients, and government
• Perform any other assigned duties and stay updated on new recipes and work methods

Requirements:

• Have 2-3 years of related work experience
• Able to adapt and work well in a team
• Demonstrate a positive and professional attitude at all times

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Position Title: Pastry Chef

Salary : $2,500 - $2,800 (Depends on Experience)

Working Days : 5 days (include weekend , Off at Mon & Tues)

Working Hours: 11:30am - 5pm

Working Location : Newton

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Descriptions

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• 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
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards

Job Requirements

• At least 1 year of experience as CDP

Benefits

• They do provide a variable bonus depending on company's performance, but will not be stated in contract

Working Hours

• 5 Day Work Week, 59 hours

• Salary: $2,800-$3,500
• Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)
• Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

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

Job Requirements:

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

Leong Jia Qi Reg No. : R24124746

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

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

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

Job Requirements:

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

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Job Descriptions

• Lead a team and assist a chef
• Prepare and cook a wide range of Japanese dishes with precision and flair.
• Ensure that all dishes are presented to the highest standard and in line with our restaurant's concept.
• Manage kitchen inventory and assist in ordering supplies.
• Work efficiently under pressure in a fast-paced kitchen environment.
• Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage.

Job Requirements

• 3 years of Japanese cook experience
• Willing to learn and can-do attitude

Benefits

• Company is well-established in Singapore for long time
• Good Career Progression

Working Hours

• 5.5 days, 48 hours

Avenue of Brands Pte Ltd was founded in 2024. We aim to serve quality food at affordable prices. We are a fast-growing brand and currently expanded to 8 outlets around Singapore. We are looking for candidates with passion in F&B to join our growing team!

• Responsible for daily outlet operations which includes effective scheduling, employee communications and training
• Ensure the highest safety and hygiene standards compliance with regulations
• Create a positive and rewarding customer experience
• Lead and motivate team members to achieve sales targets and customers satisfaction
• Other duties as assigned
• Wok experience preferred
• Incentives and medical benefits provided
• Multiple work locations available
• 5 days or 6 days per week
• Full Time

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- 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

- Supervise 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

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- 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

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/