Brief description of the Restaurant

At Cedele, we believe that people are just as important as the food we serve. We take pride in being a company with a heart, and we provide a supportive, nurturing working environment through coaching, training, and development programs.

We are always on the lookout for enthusiastic people to grow with us – individuals who are passionate about life, food, and the human connection.

If that’s you, we’d love to hear from you!

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Working hours

• 5 days / 44 hours (Including weekends and PH)

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Brief description of the Restaurant

• Michelin Star Italian Restaurant

Job Descriptions

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Job Requirements

• Minimum 2 years of working experience in restaurant or hospitality industries
• Possess Basic Food Hygiene Certificate
• Meticulous, team player with a positive attitude
• Passion for food, creative & result-orientated
• 5.5 days work/ week

Working hours

• 5.5 days work/ week

Oversee kitchen operations

Come up with new dishes and menu

Supervise food quality, portioning and presentation

Ensure highest standards of kitchen cleanliness and food safety

Plan proper staffing to ensure smooth operations flow

Manage stock and food cost

Obtain and handle feedback on food quality

Manage and train staff

Perform any other job tasks assigned by the management

Requirements:

Excellent personal presentation and interpersonal skills

Confident, outgoing personality and positive attitude

Ability to remain calm under pressure

Fluency in reading, writing and spoken English & Chinese / Mandarin – in order to liaise with Mandarin speaking associates

Our company is currently looking for an excellent Indian Cuisine Chef to handle the new F&B venture

Reporting to the Co founder, the candidate will develop classic and traditional Northern and Southern Indian cuisine for our concept. We are very food focused, pledging to offer all day intricate fine food, value-for-money cuisine and premium ala carte menu.

A fine talented personnel in this industry, the candidate should have the right mentality to contribute to the company in terms of menu planning and kitchen management.

Responsibilities:

• Design and curate Indian cuisine.
• Able to serve quality Northern and Southern Indian food at the required margin
• Producing quality and presentable Indian food for the outlet.
• Able to work on shifts.
• Creation of classic and traditional menu based on specific concepts.
• Cost and quality control.
• Good at numbers and planning.
• Work closely and efficiently with other departments to achieve company’s goals.

Requirements:

• Culinary education from recognised institutions.
• Experience in Indian cuisine fine dining .
• Good experience in big scale on-site catering.
• Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)
• Ability to plan and execute strategies to achieve company’s objectives.
• Have initiative, is hard working and able to lead the kitchens by him/herself.
• Knowledge of various Northern and Southern Indian cuisine

Commis Chef – Pandan Loop ( 51/2 Day)

- Min 2 years in related field

- can start work immediately

- splift shift 5 days work week

- Basic salary : S$ 2600 – S$ 2800 neg

INTERESTED CANDIDATES PLEASE EMAIL YOUR UPDATED MICROSOFT WORDS RESUME TO [email protected]

ENG YEE LEE (R1876385) @ UNION MANPOWER SERVICES PTE LTD (95C4597)

Job Description:

• 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 and place order in a timely manner.
• Plan and execute menus in collaboration with other colleagues.
• Always ensure adequacy of supplies
• Manage ingredients that should be frequently available daily.
• Follow the directions of the executive and sous chef.
• Suggest new ways of presentation of dishes.
• Suggest new rules and procedures for optimizing the cooking process.
• Give attention productivity of the kitchen such as speed and food quality.
• Ensure adherence to all relevant health, safety, and hygiene standards.
• Collaborate with other colleagues and seniors.
• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.
• Processes prepared foods for service using ovens, gas stoves, griddles, and broilers.
• Assure that each item is cooked to the Chef and guest’s specifications.
• Garnish each dish properly.
• Answer, report, and follow executive or sous chef’s instructions.
• Maintains a clean and sanitary workstation area including tables, shelves, broilers, sauté burners, ovens, flat top griddles, and refrigeration equipment both during and after service.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Assumes responsibility for quality, food safety/sanitation and timeliness of products served.
• Maintain a positive and professional approach with coworkers and customers.
• Perform other related duties as assigned by the management staff.

Requirements:

• Proven work experience as a Chef or Cook.
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).
• Good knowledge of culinary, baking and pastry techniques.
• Strong leadership skills.
• Ability to remain calm and undertake various tasks.
• Solid time management abilities.
• Up-to-date knowledge of cooking techniques and recipes.
• Familiarity with sanitation regulations.
• Possess at least Culinary School Diploma.
• 3 years work experience.

• Well Established Company
• Basic $3000 - $4500 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours

Job Responsibilities:

• Prepare, bake, and present wide range of cakes, cookies and pastries
• Basic cake icing and decoration duties
• Operate baking equipment’s and tools
• Ensure the consistency in the preparation of all dessert items
• Maintain workstations are clean and tidy with proper hygiene
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE N Level with at least 1-2 years of relevant experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

• Well Established Company
• Basic $2200 - $2800 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours
• TRAINING PROVIDED

Job Responsibilities:

• Assist in the smooth-running operations of a catering kitchen
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes
• Check quantity and quality of items ordered are received and stored in proper condition
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE 'N' Level
• Training provided for those with lesser/no experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

The candidate is required to

Cook ( North Indian Curry & Tandoor )

• Wash & Cut vegetables, meats, seafood and poultry.
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipments.
• Monitor the performance of assistant chefs.
• Cook staff meals

The candidate is required to

Cook ( North Indian Curry & Tandoor )

• Wash & Cut vegetables, meats, seafood and poultry.
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipments.
• Monitor the performance of assistant chefs.
• Cook staff meals

We are looking for a head chef for Korean restaurant;

• Passionate and self-motivating
• Having knowledge on Korean recipes and ingredients
• Proactive to share idea for developing recipe and new menu
• Research Korean Food Trend and suggest how to localization
• Long service is required as the position is crucial
• Mandatory to speak Korean

If you love great food & coffee and enjoy working in a cafe setting, this is the place for you!

Descriptions:

• Prepare and assemble ingredients for menu items.
• Following directions provided by outlet in-charge Chef
• Preparing high-quality meals and food items according to company recipes.
• Keep work area clean and safe
• Make adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Season food according to recipes or company needs.
• Assist other cooks during the food assembly process.
• Estimate expected food consumption and organised preparation.
• Keep records and accounts of food purchases.
• Monitor supplies and re-order stock when necessary
• Improve food preparation methods based on feedback.

Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently and work under pressure
• Great communication and interpersonal skills
• Ability to multitasking
• Able to work in hot kitchen
• Able to work in public holiday and weekends
• 6 days per week
• Singaporean only

Benefits:

• Staff Meal
• Uniform provided
• Birthday Voucher
• Employee Discount
• Sales Target Incentive

Job Description & Requirements

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• 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

Job brief

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Receiving feedback and making improvements where necessary.

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Job Description:

We are currently seeking a talented and passionate Chef de Partie to join our culinary team. The ideal candidate will have some background in charcoal and wood-fired cooking techniques, as well as a deep interest to learn about Spanish cuisine.

As a Chef de Partie at Asador, you will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards of quality and consistency.

Responsibilities:

• Prepare and cook dishes according to recipes and specifications, utilizing charcoal and wood-fired cooking techniques.
• Maintain cleanliness and organization in your designated section of the kitchen.
• Monitor inventory levels and communicate any shortages or discrepancies to the Head Chef.
• Assist with menu planning and development, contributing creative ideas and suggestions.
• Adhere to all food safety and sanitation standards, ensuring compliance with health regulations.

Requirements:

• Proven experience working as a Chef de Partie or in a similar role.
• Knowledge of charcoal and wood-fired cooking techniques.
• Strong leadership and communication skills, with the ability to work effectively as part of a team.
• Excellent attention to detail and organizational abilities.
• A passion for culinary excellence and a desire to continuously learn and grow in the culinary field.
• Relevant culinary qualifications or certifications are a plus.

Benefits:

• Competitive salary commensurate with experience.
• Opportunities for career advancement and professional development.
• Staff meals provided during shifts.
• Employee discounts on dining at the Group Restaurants.
• A dynamic and collaborative work environment with a supportive team.

If you are a dedicated and talented Chef de Partie looking to join an exciting culinary venture, we would love to hear from you. Please submit your resume and a cover letter outlining your relevant experience and why you are interested in joining Asador restaurant.

Head Chef @ Omakase Japanese Restaurant, Fine Dining

Minimum Experience 5 years as head chef at Japanse cuisine fine dining

- able to create menu (Japanese Kappo Cuisine)

- able to cut fish to sashimi

- able to make sushi nigiri

- able to train local chef/service staff to fine dining quality

- able to communicate with cutomer at counter seating

- ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

- being responsible for health and safety

- being responsible for food hygiene practices