Job Responsibilities:

• Experience in French pastry and bakery such as croissant, canelé, mille-feuille etc
• Prepare a variety of baked goods
• Decorate and present pastries, cupcakes and baked goods in a tasteful and beautiful way
• Monitor and order ingredients, supplies and equipment
• Meet with customers to discuss custom-made desserts or baked goods for special occasions
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Identify staffing needs, help to recruit new personnel and train them
• Develop new seasonal recipes and menus and keep up with the latest trends

Requirements:

• Minimum 2 years working experience in a similar role preferably in patisserie
• Candiate with more than 5 years working experience can discuss partnership
• Candidate must possess good French pastry and bakery techniques
• Passion for pastry and bread with exceptional service standards and attention to detail
• Able to work independently

Junior Sous Chef

As a Junior Sous Chef, you will assist the Executive Chef and Sous Chef in managing the kitchen operations and ensuring the highest quality of food preparation and presentation. You will play a key role in maintaining a smooth workflow, training and supervising culinary staff, and ensuring adherence to food safety and sanitation standards. Your creativity, attention to detail, and ability to work well under pressure will contribute to the success of the kitchen team.

Responsibilities:

1. Assist in the preparation and cooking of menu items according to recipes and quality standards.
2. Supervise and train culinary staff, ensuring they follow proper cooking techniques and sanitation procedures.
3. Maintain inventory levels and assist in ordering and receiving food supplies.
4. Monitor food production to ensure consistency, quality, and presentation.
5. Collaborate with the culinary team to create and implement new menu items and daily specials.
6. Ensure proper storage and rotation of food products to minimize waste and spoilage.
7. Assist in maintaining a clean and organized kitchen, following health and safety guidelines.
8. Help with the coordination of kitchen operations during peak times and special events.
9. Stay updated with industry trends and new cooking techniques, sharing knowledge with the team.

Job Requirement

1. Proven experience as a Line Cook or in a similar role, preferably in a high-volume kitchen.
2. Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment.
3. Familiarity with food safety and sanitation regulations.
4. Ability to work well in a fast-paced environment and handle multiple tasks simultaneously.
5. Excellent organizational and time management skills.
6. Effective communication and leadership abilities.
7. Creativity and passion for culinary arts.
8. Flexibility to work shifts.

Position Overview:We are seeking a skilled and passionate Italian Bread Bakery Chef to join our team and contribute to the creation of authentic and delicious Italian bread products. The ideal candidate will have a strong background in artisanal bread baking, particularly focusing on traditional Italian bread varieties. As an Italian Bread Bakery Chef, you will be responsible for crafting high-quality bread, maintaining consistency, and innovating within the realm of Italian bread recipes.

Key Responsibilities:

1. Bread Production:Prepare and bake a variety of Italian breads, such as ciabatta, focaccia, pane di casa, and grissini, while adhering to authentic recipes and techniques.
   Handle mixing, proofing, shaping, and baking of dough to achieve desired flavors, textures, and appearances.
   Manage the fermentation process to develop characteristic flavors and textures of Italian bread.
   
2. Recipe Development:Collaborate with the culinary team to develop new Italian bread recipes that cater to changing customer preferences and dietary requirements.
   Experiment with ingredient combinations, fermentation methods, and baking processes to enhance product quality.
   
3. Quality Control:Ensure the consistent quality of all bread products by following precise recipes and techniques.
   Conduct regular tastings and evaluations to maintain high standards and make necessary adjustments.
   
4. Kitchen Operations:Organize and manage daily bakery operations, including ingredient preparation, dough handling, baking, and cleaning.
   Maintain a clean and organized workspace, following hygiene and safety guidelines.
   
5. Team Collaboration:Work closely with other chefs, bakers, and kitchen staff to coordinate bread production with overall kitchen activities.
   Provide guidance and training to junior bakers on Italian bread baking techniques and best practices.
   
6. Menu Innovation:Participate in menu planning by suggesting seasonal variations, limited-time offerings, and specialty breads to attract customers and keep the menu fresh.
   
7. Ingredient Sourcing:Collaborate with suppliers to source high-quality, authentic Italian ingredients for bread production.
   
8. Customer Interaction:Engage with customers to explain the unique qualities of various Italian breads and answer their questions.
   

Qualifications:

• Proven experience as a bread baker, with a focus on Italian bread varieties.
• In-depth knowledge of Italian bread recipes, fermentation techniques, and traditional baking methods.
• Creativity in developing new bread recipes while respecting the authenticity of Italian baking.
• Strong attention to detail and commitment to maintaining consistent product quality.
• Ability to work in a fast-paced kitchen environment and manage multiple tasks simultaneously.
• Excellent teamwork and communication skills.
• Knowledge of food safety and sanitation regulations.

Education:

• Culinary degree or relevant formal training in baking and pastry arts is preferred.

Experience:

• Minimum of 3 years of experience in artisanal bread baking, with a specialization in Italian breads.

If you are a skilled and dedicated Italian Bread Bakery Chef with a passion for creating exceptional bread, we encourage you to apply. Join our team and help us bring the authentic flavors of Italy to our customers' tables.

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

Position: Assistant Chef

Location: Tuas

Salary: Up to $3000/month

Job Description:

• Assist with the Sous-Chef to oversee daily kitchen operations.
• Prepare meals according to specified recipes, ensuring adherence to quality standards.
• Ensure the quality and safety of all cooked meals.
• Supervise a team of Catering Assistants to optimize workflow.
• Take responsibility for maintaining kitchen cleanliness and upholding hygiene standards.
• Undertake other duties as assigned by the Sous-Chef.

Requirements:

• Possess a minimum of 2 years of experience as a chef.
• Hands-on experience in cooking South Asian, Western, and Local cuisines.
• WSQ Food Safety Course Level 1 certification is advantageous, if available.
• Ability to work in shifts to support operational requirements.

Attention to: Hailey

By submitting any application or résumé to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret to inform you that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.

Elitez Pte Ltd | EA Licence: 16C8004| Hailey YANG | Registration No: R1876431

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 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

We are looking for a Chinese cuisine Chef who specializes in Cantonese roasts and Cantonese Cuisines.

1. Experience in creating menu for a Cantonese / Chinese restaurant

2. Experience in running a team of chefs and cooks

3. Ensuring healthy COGS with selection of ingredients and management of wastage

• 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

Duties and Rsponsibilities

Prepare dishes and ingredients, cook menu dishes, and ensure food served to guests is consistent and high-quality. Support the Head Chef in ensuring the smooth running of kitchen operations.

· Daily operations such as food preparation, dish plating, and cooking

· Overseas and keep kitchen items organized

· Ensuring food is kept in good condition (quality assurance) and properly dated, and following a first-in, first-out system

· Provide training to new kitchen staff to ensure quality and standards are met

· Manage food inventory ensuring that everything is recorded as received

· Minimising food waste and considering costing

Requirements:
-Preferably have at least 3 to 5 years of relevant work experience in a Japanese restaurant
-Quick learner, willing to learn new things
- Excellent Team player
- Excellent interpersonal and communications skills
-Skilled multi-tasking skills and able to work under tight timeline

Location:
Star Vista (Next to Buona Vista MRT)

Working days:

5.5 days per week
Working hours: 1030h to 2200h
Rest time: 1500h to 1700h (rest time 2 hours)

Benefits:
- Annual Leave, Sick Leave, Birthday Leave
- Provide staff meals and uniforms
- Outpatient and dental subsidies
- Hospitalization and surgery insurance
- training opportunity
- Career Development
- Tip sharing, annual raises, variable bonuses (performance-based) and other incentive programs
- Employee discount
- Long Service Award
- Employee recommendation award

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

Looking for Head Chef who is able to handle thai cuisine comfortably. Experience and knowledge in the thai cuisine field is highly important. Candidate need to be able to lead a team, work together as a team and be a team leader. Costing and menu planning is also under the work scope of head chef

Working hours - 10

6 days work week

Meals and unform provided

Job Description & Requirements

1. Responsible for managing the end to end kitchen operations
2. Overseeing the food preparation and presentation process in line with the laid out guidelines and highest standards
3. Creating new menus or updating existing dishes with the sous chef and chef de partie ensuring the variety and quality of the servings
4. Keeping a close eye on presentation and polishing the dishes before they reach the customer.
5. Budgeting, planning, food purchasing, and inventory management
6. Maintaining the highest standard of hygiene in the kitchen area
7. Overseeing Recruitment, training, and mentoring process for junior chefs and commis
8. Arranging repairs and replacement of broken equipment and appliances
9. Promote a climate of positive work culture and motivate the workers as and when required.

Requirements

1. Prior experience in working as a Head Chef with a reputed restaurant, cruise, or similar organization
2. Exceptional kitchen management skills
3. Ability in delegating and monitoring responsibilities
4. Outstanding communication and leadership skills
5. Up to date with the culinary trends and professional kitchen operations
6. Familiar with computer programs like MS Office, restaurant management software, and POS
7. Trained in health and safety standards
8. Professional degree in hotel management, culinary science, or similar certification

Join Our Culinary Team as an Experienced Chef!

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

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 Indian cuisine

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Indian dishes

* Proficient with BBQ and Indian specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* At least 10 years relevant experience

* Must work on weekends/PH.

* Able to work overtime, night shift and split shift

• Develop and plan menus and daily specials.
• Create preparation lists for kitchen crew members.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.
• Able to work for long hour and can be work on shift.

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

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

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
• Report to Head Chef /Sous Chef on all staff and operation matters
• To constantly be physically involved in all phases of the daily operation requirements
• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
• Attend weekly EO meeting.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Update menu recipe cards and menu planning for promotion.
• Monitor staff schedules, transfers, overtime, annual and statutory holiday
• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
• Adheres to rules and regulations set by the higher Management.
• Ensure that adequate stock is always maintained in the relevant station.
• Adheres to rules and regulations set by the Management.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): culinary
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

WE NEED YOU!

Looking for commited individuals to join our team in creating a new standard of Fish Soup across Singapore.

- Flexible working hours

- Attractive salary

- 12 day Annual Leave

- Cash incentives

- Meal allowance

- Laundry allowance

- Transport allowance

- 4 day / 5 day / 6 day shifts available

- up to $3500 for experienced individuals

Current locations at Harbourfront Centre and Sengkang Square with more locations coming soon across Singapore.

No experience needed, training provided!

Job Description

- Food preparation

- Simple cooking

- Maintenance of stall

- Inventory management

- Cashiering

Fun and nuturing environment! Respectful and kind to each other!

Contact us at 80866159 or drop us an email at [email protected]

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Demo Chef | Kitchenware Demonstration | Industrial Kitchen | Boon Lay

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

For complete list of jobs opportunities please visit

Supreme Full Jobs List

Part Time / Contract Staffing Telegram Group

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

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 and skills

• 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
• Familiarity with sanitation regulations