Responsibilities:

• Expertise in Modern Asian & Western cuisine
• 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

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

JOB RESPONSIBILITIES:

• Develop creative new market trend recipes for product application
• Experience in different types of cuisine and food product development
• Food presentation and demonstration for clients and online
• Work closely with inter-departments on the development and launch of new or improved recipes
• Conduct food or product tasting, sensory evaluation, and training sessions
• Provide training, service recovery or trouble shooting for clients (On-Site or Demo Kitchen)
• Creative food presentation and food shoot or video
• To setup, manage and maintain Demo Kitchen when required

JOB REQUIREMENTS:

• Recognised culinary qualification or similar discipline with minimum 1 year culinary experience preferred
• Good technical knowledge and presentation skills for product demos
• Strong teamwork and communication skills
• Proficient in Microsoft Office (PPT, Excel, Words etc)
• Travel to different sites when required
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 Day Work Week + 2 Sat (Mon-Fri 9am-6.30pm, Sat 9am-6.30pm)
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

The RATIONAL Group is the world market and technology leader in the field of hot food preparation for professional kitchens. Founded in 1973, the company employs + 2,500 people worldwide. The primary objective of the company is to always offer its customers maximum benefits. Internally RATIONAL is committed to the principle of sustainability, expressed in its policies on environmental protection, leadership and social responsibility. Year after year, numerous international awards testify to the exceptional quality of RATIONAL’s work.

The ideal candidate will have a strong culinary background with excellent food and kitchen knowledge. Experience in leadership and coaching is considered a plus. The individual will report directly to the National Corporate Chef and collaborate closely with the Street Sales and Key Account teams.

Description

The Corporate Chef is responsible for the execution of local product- and application trainings incl. start-up trainings for new employees. The focus is on a sound and up-to-date knowledge of market trends in the Foodservice Industry and Culinary and can contribute this to the further development of RATIONAL demo formats in cooperation with the National Corporate Chef. The continuous implementation of quality assurance measures such as audits, coaching & training are ensured. This position works as a team player with strong collaboration with National Corporate Chef, Regional Sales Managers, Freelancers and Marketing.

We are looking for a Corporate Chef, based in Singapore, who will handle partner markets and key account in the Southeast Asia market.

Main Responsibilities

• Execution of local product- and application trainings incl. product- and application in start-up trainings for new employees
• Execution of qualification and auditing of RATIONAL cooking events under the direction of the National Corporate Chef
• Continuous development of local application team
• Continuous management and development of an efficient and comprehensive freelance network
• Exhibition: organizing shows, menu, application staff, HACCP, food logistics and back of the house organization
• Local implementation of the RATIONAL Customer Lifecycle concept (Academy, Unit introduction, Culinary Schools, ConnectedCooking)
• Development and execution of application concepts for target groups
• Consultation in application questions and issues by phone and in person
• Consolidation of local application requirements and food trends
• Networking within local chefs, consultants and all relevant multipliers
• Manage and ensure the “Best Quality Food” in all events
• Development of local recipes for ConnectedCooking
• Support and decision maker of Expert Kitchens locations together with National Marketing
• Responsibility to ensure the Quality of our Training Centers
• Continuous training and coaching of RATIONAL Application Chefs

Practical Background

• Long-time experience as sous- or executive chef (preferred experience in catering industry/ large scale production)
• Excellent food and kitchen knowledge
• Experience in Southeast Asia cuisine will be a plus
• Experience as a Teacher in Culinary Schools preferred
• Additional course / study in business administration, nutritional science or hotel and restaurant management preferred
• Experience in dealing with partners/customers as Sales employee (preferred)
• Experience in leadership & coaching
• Keen understanding of customer needs
• Outstanding presentation and training capabilities and ability to create and execute trainings
• Strong verbal and written communication skills in English
• Good IT-abilities (MS Office)
• Willingness to travel as the ratio of office work and travelling can be 20/80
• Valid driver's license

• Assist the chef in preparing and cooking meals
• Clean and sanitize the kitchen and equipment
• Practising FIFO
• Assist with inventory and stocking of kitchen supplies
• Follow food safety standards and regulations
• Collaborate with the team to ensure timely and accurate meal preparation and service
• Able to assist with menu planning and recipe development for special occassions.
• Maintain kitchen cleanliness, orderliness and tidiness.
• Previous experience in a culinary environment, preferably in a similar role.
• Knowledge of kitchen equipment and cooking techniques.
• Ability to work in a fast-paced, high-pressure environment. able to work independently.
• Excellent communication and interpersonal skills.
• Collaborate with the head chef and culinary team to prepare meals according to recipes and standards.
• Ensure that all food is prepared according to food safety guidelines and kitchen cleanliness standards.
• Flexible

As a Head Chef , you will be responsible for supporting and managing the kitchen team in preparing and cooking a of authentic Chinese dishes. This is a full-time role based in the Telok Blangah Central Region. You will play a crucial part in maintaining the high-quality standards that our customers have come to expect. You will have to present good leadership skills in the kitchen in terms of managing workflow process etc.

What you'll be doing

• Assisting and managing the team and other kitchen staff in the preparation and cooking of Chinese dishes
• Ensuring all kitchen equipment and work areas are clean, organised and well-maintained
• Following strict food safety and hygiene protocols at all times
• Restocking inventory and ingredients as required
• Providing excellent customer service to diners

What we're looking for

• ]Well experienced in the kitchen environment, preferably in a similar fast-paced, high-volume setting
• At least 5-10 years experience
• A keen eye for detail and the ability to work quickly and efficiently under pressure
• A passion for food and a willingness to learn new cooking techniques
• Good communication skills and the ability to work well as part of a team
• A strong commitment to maintaining high standards of cleanliness and food safety

What we offer

At Mon Chinese Roti, we are committed to providing our employees with a supportive and rewarding work environment. You'll have the opportunity to learn from experienced chefs, develop your culinary skills, and be part of a close-knit team passionate about serving delicious, authentic Chinese cuisine. We also offer competitive wages, flexible working hours, and opportunities for career advancement.

About us

Mon Chinese Roti Pte Ltd is a well-established and respected Chinese restaurant in Malaysia. We pride ourselves on using only the freshest, high-quality ingredients to create traditional dishes that celebrate the rich culinary heritage of China. Our goal is to provide our customers with an unforgettable dining experience every time they visit.

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

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

​Our client is a global leader in gateway services, who is seeking to recruit a Chef De Partie. This position is based in Singapore.

Chef De Partie

Job Responsibilities:

You will be working in a commercial kitchen performing the below functions

· Supervise meals produced, according to menu specifications, production schedules and menu cycle;

· Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;

· Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);

· Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;

· Assist in planning rosters and deployment of staff as and when requested;

· Monitor the performance of machines/equipment and report any malfunction

Requirements:

• Must be able to communicate in English

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerized worksheets, check and respond to emails when on duty

• Possess good knowledge of food hygiene and food handling procedures

• Possess good decision-making, problem solving, communication and training skills

• Willing to be cross deployed across sections in Food Solutions when required

• Preferably with minimum 5 years of relevant experience in hotel food and beverage business

• Have good knowledge in food preparation

• Have the ability to work in a large brigade with a multi culture team

• Be prepared to undergo a practical test to display his/her culinary skill

• Comfortable with shift work

JJ Consulting Services

EA Licence No.: 12C6207

Applicants are invited to send in a MS Word resume to [email protected] stating position applying for/present/expected salaries and earliest available date.

We thank all applicants in advance and regret that only short listed candidates will be notified.

Job Responsibilities:

· Assist Sous Chef, Junior Sous Chef during service for timing and progress of all dishes

· Ensure the presentation, texture and quantity are maintained to standards

· Assist the team in the overall checking and maintaining of your station and assure overall responsibility

Job Requirements:

· At least Professional Certificate / NITEC in Food & Beverage Services Management or equivalent

· Min. 1 year of working experience in the related field

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

The chef de cuisine is responsible for overseeing the daily operations of restaurant and hotel kitchens, ensuring that all food served meets the highest quality standards.

Chef de Cuisine Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

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

To assist other team members, with the key aim of delivering good quality of food to our customers.

Main Duties and Responsibilities

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Benefits

• AWS & sign-up bonus up to $800
• 5-day work week, 44 hours
• Work-life balance (flexi timings - 20hrs or 30hrs/wk)
• Staff discount up to 25% and staff meal provision
• Outpatient medical consultation benefit
• Clear and rapid career progression
• Supportive leaders, managers and great colleague
• Birthday gift

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

Job Description Chef de cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

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 Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

We are looking for a Chinese cuisine chef who is abloe to make and cook high quality of Chinese Northeastern cuisine, Sichuan cuisine and others Chinese cuisine. If can make handmade chinese dumplings, xiao long bao, noodle and other Chinese style stir-fry is much better.

- At least 3 years or more experince localy or interantionally experience;

- Study recipes, set up, designing of new menus

- Take care of the hygience of the restaurant and work place;

- Create new Cuisine that the customer requested;

- Make Inventory and costing management report to the general manager;

- Othe jobs may needed.

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

- Excellent leadership and management skills

- Able to work independently
- Excellent cooking skills
- Deep understanding of ingredients /products

- Good kitchen hygiene practices required

- Western or Local cuisine

Requirements

- Minimum 2 years relevant experience

- Basic Food Hygiene Certification

- Candidate with more experience can be consider for higher position

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• 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
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 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 | Rachael Lee | EA Reg No.: R2093131

Business

• Inform the Restaurant Manager regarding kitchen team issues or concerns.
• Gather feedback on food and drinks menu together with the Restaurant Manager / Kitchen Manager so that they are always harmonized with the requirements of guests.
• Check and correct (if necessary) the grooming of team members.
• Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher.
• Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absent.
• Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager.
• Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.
• Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.

People / Communication

• An active link between the kitchen and service and to ensure good communication.
• File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
• Notify any repairs / Maintenance to Restaurant Manager.
• Make good order and enter correctly in the system and Stock Checklist.
• Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance.
• Cooperate with Restaurant Manager in checking time record for team members.

Food and Cost Management

• Prepare, cook food and be able to develop innovative ideas for new recipes.
• Instruct kitchen crew and other workers in the preparation, cooking, garnishing and presentation of food.
• Responsible for approving all prepared food items that leave the kitchen.
• Able to spot problems and resolve them quickly and efficiently.
• Ensure that quality culinary dishes are served on schedule and ensure that any problems that arise are rectified.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment and work areas to ensure compliance to established standards.

Planning and Administration

• Coordinate planning, budgeting, and purchasing for all the food items.
• Maximize the productivity of the kitchen team.
• Implement proper sanitation practices to ensure that employees follow standards and regulations required in the kitchen.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Suggest and create new menus as needed so that they remain effective for the business of the restaurant.
• Perform administrative duties, including ordering supplies and reporting to the Restaurant Manager / Kitchen Manager / Executive Chef of the outlet.
• Assist Kitchen Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.
• Execute any other duties as requested by immediate superiors
• Specialise in Thai/ Asian/ Western Cuisine
• Computer literate in Word, Excel, PowerPoint
• At least Professional Certificate in Culinary Arts or any related fields
• At least 1 year of experience in management of Kitchen Team, Food Cost and Food Quality control
• Able to work well in a team

Jigger & Pony Group is a leading hospitality company that owns and operates 7 restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio includes four cocktail bars: Jigger & Pony (#1 Asia’s 50 Best Bars 2020, #9 World’s 50 Best Bars 2020), Gibson Cocktail Bar (#25 Asia’s 50 Best Bars 2020), Live Twice, Sugarhall and three restaurants: Humpback (seafood & oyster bar), Caffe Fernet (New-Italian) and Rosemead (California Fine Dining).

The Group is founded with the purpose to be places in the community where people find comfort, forge friendship and share happiness.

We are seeking for a candidate with passion on Culinary and experienced to join our Kitchen team.

Responsibilities:
• Assist Chefs in kitchen food prep duties
• Complete preparations of house-made ingredients with proper care
• Monitor stock level and inventory
• Uphold and maintain kitchen hygiene & safety SOP.

Requirements:
• At least 1 year back of house experience
• Passion for preparing high-quality food with respect for ingredients
• High willingness to learn – training will be provided
• Positive attitude.

Part Time Arrangement:

- 4 days per week, 8.5 hours per day

- no split shift

- location near MRT

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.

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