Sushi Chef responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to work during our opening hours.

Responsibilities

• Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi)
• Prepare all types of sushi, including maki, nigiri and sashimi
• Manage food prep activities, like boiling rice
• Prepare appetizers and salads that are close to the philosophy of Japanese cuisine.
• Monitor food stock and place orders, as needed
• Recommend new, modern recipes, like sushi burgers
• Maintain hygiene principles in all cooking areas and clean your space at the end of the production.

Requirements and skills

• Work experience as a Sushi Chef or at an Asian restaurant.
• Good knowledge of various sushi types and sushi-rolling techniques.
• Ability to work both fast and accurately.
• Team spirit.
• Availability of working during operation hours, including weekends and evenings
• Flexibility to take on various shifts
• Certification from a culinary school is a plus.

• Ensure that all food production meets/exceeds standards.
• Work effectively with all kitchen team to ensure a high level of service experience.
• Exercise cost control in minimizing wastages and spoilage of food products.
• To ensure knowledge of the product is maintained and communicated to all relevant personnel.
• To report any maintenance issues to Sous Chef immediately.
• Ensure strict adherence to food safety, sanitation and hygiene requirements and practices.
• Follows and adheres to Company policies, processes, and procedures accordingly.
• Adhoc duties/projects assigned by Head Chef.

Requirements:

• Minimum professional certificate in Culinary Arts.
• At least 2 years of relevant working experience.
• Able to lead and is a team player.
• Able to work in a fast-paced environment.
• Able to work on weekends and PH.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

1. Menu Development & Planning

• Design and develop authentic Chinese cuisine menus, with a focus on traditional and specialty Chinese BBQ dishes (e.g., Peking duck, char siu, roasted pork belly, and lamb skewers).

• Innovate new dishes while preserving the authenticity of Chinese culinary traditions, incorporating seasonal and customer-preferred items.

2. Chinese BBQ Expertise & Operations

• Oversee the preparation, marination, roasting, and grilling of Chinese BBQ items, ensuring quality and consistency.

• Manage specialized BBQ equipment, such as Chinese ovens, rotisseries, and charcoal grills.

• Develop and implement standardized procedures for Chinese BBQ preparation, ensuring exceptional taste and efficiency.

3. Kitchen Operations & Workflow Optimization

• Supervise daily kitchen operations, ensuring smooth workflow, timely service, and adherence to hygiene and safety standards.

• Streamline kitchen processes for efficient production of Chinese BBQ and other dishes while maintaining quality control.

• Monitor inventory levels and source ingredients cost-effectively without compromising quality.

4. Team Leadership & Training

• Recruit, train, and lead kitchen staff, including sous chefs and line cooks, in Chinese cuisine and BBQ techniques.

• Mentor team members to enhance culinary skills and knowledge of traditional Chinese cooking methods.

• Foster a positive work environment, promoting teamwork and high performance.

5. Quality Control & Food Presentation

• Ensure high standards of food quality, taste, and presentation for all dishes, with special attention to BBQ items.

• Regularly inspect ingredients and finished dishes to ensure consistency and customer satisfaction.

• Implement customer feedback to refine and improve dishes.

6. Customer Experience & Collaboration

• Collaborate with front-of-house teams to understand customer preferences and deliver a superior dining experience.

• Interact with guests to showcase culinary expertise and receive direct feedback on Chinese BBQ and other menu items.

7. Budgeting, Sourcing & Cost Management

• Manage kitchen budgets, control food costs, and minimize waste while maintaining exceptional quality.

• Source authentic, high-quality ingredients for both Chinese BBQ and other menu items.

8. Innovation & Trend Analysis

• Stay updated on culinary trends in Chinese cuisine, especially BBQ, and adapt menus to modern dietary needs (e.g., vegan, gluten-free).

• Introduce creative dishes while retaining the cultural authenticity of Chinese cuisine.

Required Experience & Skills:

1. Professional Culinary Experience

• Minimum of 8-10 years of experience in Chinese cuisine, with at least 3-5 years specializing in Chinese BBQ.

• Expertise in traditional Chinese cooking techniques, including wok cooking, and BBQ.

2. Chinese BBQ Expertise

• Proven skills in preparing and mastering Chinese BBQ, such as marination, roasting, and grilling.

• Hands-on experience with Chinese BBQ equipment (e.g., charcoal grills, Chinese ovens).

3. Culinary Education & Certifications

• Formal culinary training from a recognized institution, with certifications in Chinese culinary arts or BBQ techniques preferred.

• Knowledge of food safety standards, with certifications such as HACCP being highly desirable.

4. Leadership & Team Management

• Demonstrated experience leading and mentoring kitchen teams in a fast-paced environment.

• Ability to foster teamwork and maintain a positive and productive kitchen environment.

5. Menu Development & Creativity

• Proven ability to create innovative, authentic, and customer-driven Chinese cuisine and BBQ menus.

• Knowledge of adapting traditional recipes for modern dietary preferences.

6. Attention to Detail & Quality Control

• Strong focus on food quality, presentation, and safety standards, especially in BBQ production.

• Consistently deliver dishes that meet or exceed customer expectations.

7. Budgeting & Cost Management

• Experience managing kitchen budgets, controlling costs, and reducing waste.

8. Cultural Awareness & Adaptability

• Deep understanding of regional Chinese BBQ styles and ability to adapt them for various markets.

• Awareness of local customer preferences and trends in Chinese cuisine.

9. Strong Communication Skills

• Ability to communicate effectively with team members, suppliers, and front-of-house staff to ensure smooth operations.

Job Description & Requirements

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor Degree in Hotel Management

· Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

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

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

We are looking for a CHEF de PARTIE:

A Chef de Partie runs a specific section in a kitchen. The role is made up of many varying responsibilities including:

• · Preparing, cooking and presenting high quality dishes within the specialty section
• · Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• · Assisting with the management of health and safety
• · Assisting with the management of food hygiene practices
• · Monitoring portion and waste control
• · Overseeing the maintenance of kitchen and food safety standards.

Alongside some of these more general skills that all good Chef de Parties should possess:

• · Knowledge and ability to run a section
• · Ability to work without close supervision
• · Ability to produce good quality food in all section’s Good oral communication
• · Team management skills
• · High level of attention to detail
• · Good level of numeracy
• · Enthusiasm to develop your own skills and knowledge plus those around you
• · Adaptability to change and willingness to embrace new ideas and processes

Requirements:

• Must have Middle Eastern Cuisine working experience for more than 3 years.
• Willing to work at CBD area.

Salary: SGD 2,500 - 3,000

Please send us your CV at [email protected]

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Summary:
We are seeking a skilled and passionate Japanese Chef to join our team. The ideal candidate will have extensive knowledge of Japanese cuisine, including traditional and modern techniques. You will be responsible for preparing high-quality dishes, maintaining food safety standards, and contributing to the overall dining experience.

Key Responsibilities:

• Prepare and cook a variety of Japanese dishes, including sushi, sashimi, tempura, ramen, and other specialties.
• Ensure dishes are prepared with precision and presented attractively.
• Create seasonal menus with authentic Japanese flavors.
• Collaborate with the management team to design and update the menu.
• Innovate and introduce new dishes while maintaining authenticity.
• Maintain high standards of food quality, taste, and presentation.
• Monitor ingredient freshness and ensure proper storage.
• Oversee the daily operations of the kitchen.
• Ensure cleanliness and compliance with health and safety regulations.
• Manage inventory levels and order supplies as needed.
• Minimize waste and control food costs.

Requirements:

• Proven experience as a Japanese Chef or similar role in a high-end restaurant or hotel.
• Proficiency in preparing a wide range of Japanese dishes.
• Certification in culinary arts or specialized training in Japanese cuisine.
• Strong knowledge of food safety and sanitation standards.
• Creative and passionate about Japanese food and culture.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Excellent communication and leadership skills
• Flexible to work weekends, evenings, and holidays as required.
• Ability to stand for long periods and perform physically demanding tasks.

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties
• Minimum 10 years of experience in Indian cuisine

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Obtaining feedback on food and service quality, and handling customer problems and complaints
• Roster planning and manpower deployment of kitchen team
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Reviewing staffing levels to meet service, operational and financial objectives
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

* 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 stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* 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

* Able to work night shift

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

*Responsibilities*

* Oversee the Kaseiki counter

* Sashimi and Sushi expert

* Manage Kitchen staff

* Control Kitchen cost and achieve P&L

* Manage safety and hygiene

* Manpower planning and scheduling

*Requirements*

* Must have strong Japanese fine dining cuisine experience and omakase experience

* Able to speak fluent Japanese

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.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressurein a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Our client is a well-established F&B operator in Singapore, renowned for managing a diverse portfolio of multi-concept gastrobars in prominent locations. They are seeking a Sous Chef with specialized expertise in Japanese cuisine.

Note:

Working Hours: Mon to Sat, 10:30 AM to 2:30 PM, 5:00 PM to 1:00 AM (Taxi claim reimbursement)

• Delicate knife skills for poultry and fish trimming
• Skilled with yakimono, agemono, sushi/sashimi,
• Good knowledge of Japanese ingredients
• Manage and uphold standards and discipline
• High level of time management skills
• Work under pressure, fast paced bistro bar
• Administrative task - Implement SOP, rostering, costing, ordering, stock taking

Requirements:

• With valid food hygiene certification
• experience in Japanese Cuisines
• With good Japanese Cutting Skillset

Interested candidates, please click APPLY or email updated CV to: [email protected]

Gemini Personnel Pte Ltd

EA License number: 23s2015 | EA Registration number: R24120181

Job Purpose

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen

Operations

• Produces and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

• Ensure personal cleanliness and proper deportment of all team members

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Prepare and ensures availability of mis en place as required

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine

Knowledge and Experience

• Minimum 2 years of relevant experience in a similar capacity

• Basic food hygiene certification required

• Basic reading, writing and oral proficiency in English language

Responsibilities:

• Prepare and cook menu items according to established recipes and standards.
• Maintain a clean and organized workstation.
• Ensure the timely and coordinated delivery of high-quality food.
• Adhere to all nutrition, sanitation, and safety regulations and standards.

Requirements:

• Minimum 1 year of relevant working experience.
• Positive work attitude and team player.
• Patience and customer-oriented approach.

To facilitate in the job application, please include the following in the resume:-

• Last drawn, current and expected salary.
• Duties and responsibilities for each job.
• Resume in Microsoft Word format.
• Reason for leaving for past and present employment.
• Availability.
• Residential area.

Thank you.

David Ong (R1110279)

Adept Manpower (EA License: 22C1006)

https://adeptmanpower.com/

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781