Chinese Restaurant in the heart of Chinatown is looking for a Chef who cooks Chinese Cusine Food. The basic salary is S$3,300.00 to S$4,800.00 plus commission. A suitable candidate must have at least 3 to 5 years of relevant experience. Willing to work on Sundays / Public Holidays. With CPF / Annual Leave / Medical benefits.

HEAD CHEF

We are in search of a dynamic and experienced Head Chef who will play a pivotal role in establishing and maintaining the culinary identity of our new restaurant at East Region of Singapore (Located at Tampines & Pasir Ris).

As the Culinary Head of the Culinary team, you will be responsible for overseeing the entire kitchen operation and ensuring the delivery of exceptional dining experiences to our valued customers. If you have a deep understanding of Pizza, Pasta, and Main Course preparation, and possess strong leadership and culinary skills, we want to hear from you!

Responsibilities:

• Lead and manage the kitchen team, including sous chefs, line cooks, and kitchen assistants.
• Develop and implement menu offerings that reflect our commitment to high-quality pizza, pasta, and main course dishes.
• Ensure that all food preparation and cooking techniques meet our standards of excellence, with a focus on taste, presentation, and consistency.
• Train and mentor kitchen staff on best practices, culinary techniques, and adherence to health and safety guidelines.
• Collaborate with suppliers to source the freshest and highest quality ingredients for our dishes.
• Maintain inventory levels and control costs by monitoring portion sizes and minimizing waste.
• Oversee the efficient operation of the kitchen, including scheduling staff, managing workflow, and maintaining cleanliness and organization.
• Stay up to date with industry trends and new techniques in pizza, pasta, and main course preparation.
• Ensure compliance with all food safety regulations and maintain a safe and clean working environment.

Requirements:

• Proven experience as a Head Chef or in a similar leadership role, with expertise in pizza, pasta, and main course preparation
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Indicate your expected salary in your cover letter or resume.
• In-depth knowledge and expertise in preparing a variety of pizza, pasta, and main course dishes.
• Strong culinary skills and the ability to create innovative and flavorful recipes.
• Excellent leadership and management abilities, with the capacity to motivate and inspire a team.
• Outstanding organizational skills and attention to detail.
• Proficient in managing inventory, controlling costs, and ensuring profitability.
• Familiarity with health and safety regulations and a commitment to maintaining a safe working environment.
• Creative mindset with the ability to adapt to changing customer preferences and dietary restrictions.
• Excellent communication and interpersonal skills.
• Willing to sign a employment bond with the company.
• Culinary qualification or equivalent certification is preferred.

How to Apply:

To apply for the position, please submit your resume, cover letter, portfolio showcasing your culinary expertise and expected monthly salary to [email protected] (indicate "Head Chef Application" in the subject line), alternatively, click the link to apply.

We thank all applicants for their interest, but only those selected for an interview will be contacted.
Looking forward to receiving your application

PURPOSE OF THE ROLE

The purpose of the Chef de Partie role is to manage the burger or lobster section and ensure that dishes are prepared, cooked and served to the company standard and specification.

The Chef De Partie may be required to deputise in the absence of the Chef in charge and will be required to supervise and guide junior chefs and kitchen porters.

ESSENTIAL DUTIES & RESPONSIBILITIES

· Carry out section check when starting shift, checking production levels, stock levels, cleanliness and ensure that all ingredients are available and in sufficient quantities and of the right quality for the day’s production.

· Set up your section and organise it ready for service – ensure that everything required is ready to hand and that you are completely ready for a busy service.

· Monitor section stock levels throughout the shift and communicate regularly with Head Chef/Sous Chef and have good understanding of the kitchen screens to ensure a smooth efficient service.

· Carry out temperature checks and date checks on all food items – checking that labels are completed to the HACCP standard and use-by dates are adhered to.

· Prepare dishes to B&L specification for ingredients, preparation and presentation.

· Ensure that finished dishes are promptly sent to tables in the correct sequence according to QSR.

· Ensure that dry goods, refrigerated and frozen foodstuffs are kept at correct temperatures and that the company HACCP standards and processes are maintained.

· Carry out stock rotation throughout the shift – ensuring that all ingredients are fresh and that waste is minimised.

· Ensure that the closing down procedures are always followed at the end of each shift and that standards of cleanliness are maintained.

KEY SKILLS REQUIRED

· Previous experience in the same position

· Attention to detail

· Ability to work in a fast-paced environment

· Strong communication skills

Company Offers attractive compensation package;

· Monthly Service Charge Share

· Annual Leave, Sick Leave, Child Care Leave, Marriage Leave etc

· Overtime pay

· Provision of meal/ meal allowance

· Staff Discount

· 5 days work week, 44 hours per week

· Uniforms provided

· Health and dental care provided

Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
Assisting with the unloading of delivered food supplies.
Organizing and correctly storing food supplies.
Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

- Fresh Graduates with culinary skills and passion are welcomed

- Willingness to learn and enjoy staying in the kitchen environment

We regret that only shortlisted candidates will be notified.

Adeline Tan

EA Licence Number: 23C1668

Registration Number: R23115708

Ezline Pte Ltd

Job Responsibilities:

• Work with the Chef to coordinate and carry out the preparation of all meals.
• Help the Chef prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, and grills.
• Ensure quality of plating/packaging meals for customers.
• Rinse and clean dishes, pots, pans and utensils when needed and store things accordingly.
• Help clean and maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices in keeping with government regulations.
• Ensure cleaning materials are stocked.
• Whenever necessary, assist service crew with bussing and cleaning dining area after meals.

Requirements:

• Able to work ot on weekends and public holiday
• Able to work night shift and split shift.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· 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

· Ensure proper hyigene and cleanilness

Job Description & Requirements

JOB DESCRIPTION:-

• Able to prepare chinese dishes, chinese northen foods, sichuan foods and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by Management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• ABLE TO WORK ON PUBLIC HOLIDAY AND WEEKEND

• Maintain the cleanliness and general upkeep of Kitchen.
• Monitor, train and supervise all team members’ actions regarding safe food production.
• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
• To complete daily order lists to ensure quality food ordering while maintaining budgeted costs.
• To ensure quality & quantity levels are maintained.

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 3 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please include the info as follow in your updated resume.

• Reason for leaving (all past & present employment)
• Last drawn salary
• Expected salary
• Availability/notice period
• A recent photo

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Chef

· Hands-on experience with various kitchen equipment

· 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

· Familiarity with sanitation regulations

· Culinary school preferred

Job Responsibilities:

• Work with the Chef to coordinate and carry out the preparation of all meals.
• Help the Chef prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, and grills.
• Ensure quality of plating/packaging meals for customers.
• Rinse and clean dishes, pots, pans and utensils when needed and store things accordingly.
• Help clean and maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices in keeping with government regulations.
• Ensure cleaning materials are stocked.
• Whenever necessary, assist service crew with bussing and cleaning dining area after meals.

Requirements:

• Able to work ot on weekends and public holiday
• Able to work night shift and split shift.

PURPOSE OF THE ROLE:

The purpose of the Demi Chef role is to manage the burger or lobster section and ensure that dishes are prepared, cooked and served to the company standard and specification.

The Demi Chef may be required to deputise in the absence of the Chef in charge and will be required to supervise and guide junior chefs and kitchen porters.

ESSENTIAL DUTIES & RESPONSIBILITIES

· Carry out section check when starting shift, checking production levels, stock levels, cleanliness and ensure that all ingredients are available and in sufficient quantities and of the right quality for the day’s production.

· Set up your section and organise it ready for service – ensure that everything required is ready to hand and that you are completely ready for a busy service.

· Monitor section stock levels throughout the shift and communicate regularly with Head Chef/Sous Chef/Junior Sous Chef and have good understanding of the kitchen screens to ensure a smooth efficient service.

· Carry out temperature checks and date checks on all food items – checking that labels are completed to the HACCP standard and use-by dates are adhered to.

· Prepare dishes to B&L specification for ingredients, preparation and presentation.

· Ensure that finished dishes are promptly sent to tables in the correct sequence according to QSR.

· Ensure that dry goods, refrigerated and frozen foodstuffs are kept at correct temperatures and that the company HACCP standards and processes are maintained.

· Carry out stock rotation throughout the shift – ensuring that all ingredients are fresh and that waste is minimised.

· Ensure that the closing down procedures are always followed at the end of each shift and that standards of cleanliness are maintained.

KEY SKILLS REQUIRED

· Previous experience in the same position

· Attention to detail

· Ability to work in a fast-paced environment

· Strong communication skills

Company Offers attractive compensation package;

· Monthly Service Charge Share

· Annual Leave, Sick Leave, Child Care Leave, Marriage Leave etc

· Overtime pay

· Provision of meal/ meal allowance

· Staff Discount

· 5 days work week, 44 hours per week

· Uniforms provided

· Health and dental care provided