"Job duties:

· Able to work on Weekend/PH

· Able to follow company's schedule to carry out cleaning duties and supervision (multiple locations)

· Able to work outdoor and under sun

· Supervise, manage and control operations daily activities.

· Manage and handle client feedback and on-site incidents

· Monitor and ensure smooth running of daily manpower operations, arrange for replacement of staff as and when necessary

· Manage equipment and supplies inventory and replenishment as and when necessary

· Planning and ensuring orientation for all new staff and job sites

· Cleaning tasks such as drains clearing, dusting, mopping, sweeping, waxing floors and vacuuming

· Cleaning spills, broken glass and other messes up as quickly as possible

· Carry out heavy cleaning tasks and special projects when required.

· Execute, and manages the general cleaning process, monitoring cleaning logistics and supervising other cleaners

· Require hands-on with cleaners

· Perform and meet the cleanliness and hygiene standard in assigned areas and cover manpower whenever required (eg. staff on leave/MC/absent).

Requirements:

· Prior experience in operations in cleaning is highly preferred.

· Experience in cleaning will be an advantage.

· Committed and responsible team player with good personality.

· Diligent attitude and willing to learn.

· Self-driven, Independent and resourceful.

· Strongly oriented towards service level"

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• 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

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

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

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

• Plan and direct food preparation and culinary activities
• Research, Develop and Modify menus (BOMs) that meet quality standards and market demands for mass production.
• Maintain kitchen inventory.
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify problems or complaints
• Perform administrative duties
• Comply with hygiene regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• 
  
• 
  
• 
  
• Requirements
• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Experience in a production setting favourable.
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

• Plan and direct food preparation and culinary activities
• Research, Develop and Modify menus (BOMs) that meet quality standards and market demands for mass production.
• Maintain kitchen inventory.
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify problems or complaints
• Perform administrative duties
• Comply with hygiene regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• 
  
• 
  
• 
  
• Requirements
• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Experience in a production setting favourable.
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Are you a culinary expert passionate about delivering authentic Sarawak flavours and creating memorable dining experiences? Join us as a Chef to lead our kitchen operations and set the benchmark for quality and innovation.

Key Responsibilities

Food Operations Management

• Oversee all food production activities, ensuring consistent quality and efficiency across the restaurant and banquet functions.
• Define food quality, portion standards, and plating concepts to maintain culinary excellence.
• Manage inventory, food costs, and kitchen budgets to optimize profitability.
• Ensure smooth daily kitchen operations while maintaining high service standards.

Menu Development and Innovation

• Drive the creation of new recipes, showcasing Sarawakian flavours while incorporating customer preferences and emerging culinary trends.
• Review and refine existing dishes to enhance taste, presentation, and cost-effectiveness.
• Collaborate with stakeholders to develop seasonal and event-specific menus.

Team Leadership and Development

• Lead, train, and inspire kitchen staff to perform at their best, fostering a collaborative and efficient work environment.
• Align staff development plans with the organization’s learning agenda, providing growth opportunities and mentorship.
• Drive recruitment efforts to meet operational needs and uphold team excellence.

Customer-Centric Approach

• Establish and uphold customer service standards that exceed diner expectations.
• Implement strategies to improve customer loyalty and address service delivery gaps through effective recovery frameworks.

Compliance and Safety

• Enforce strict adherence to food hygiene, safety, and health standards, creating a safe working environment.
• Develop and implement business continuity and crisis management plans for kitchen operations.
• Promote a culture of compliance with Workplace Safety and Health (WSH) policies and procedures.

Strategic Contribution

• Formulate and execute strategies to drive continuous improvement in kitchen operations.
• Leverage emerging technologies to enhance productivity and innovation in food production processes.
• Build and maintain relationships with industry partners to explore business opportunities and collaborations.

Requirements

• Proven experience as a Chef or similar leadership role in a professional kitchen.
• Expertise in preparing and presenting authentic Sarawakian cuisine or a strong willingness to learn.
• Excellent team management, training, and mentoring abilities.
• Strong understanding of food hygiene, safety regulations, and operational standards.
• Creativity and passion for culinary innovation and delivering exceptional dining experiences.
• Ability to thrive under pressure in a fast-paced environment while ensuring operational excellence.

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

Flexible working hours, including weekends and evenings, when necessary.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:

Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:

Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

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 Responsibilities:

• Manage daily kitchen operation
• Ensure that culinary standard (i.e., recipe compliance and found quantity etc) are met
• Develop menus, manage inventory, and manage food costing
• Maintain strict hygiene and cleanliness standards in the kitchen
• Check the freshness of food and ingredients
• Inspect supplies, equipment and work areas for cleanliness and functionality

Job Requirements:

• At least have minimum 5 years of relevant experience in a similar role.
• A degree in catering/food preparation (if any)
• Excellent interpersonal and Organisational skills
• Demonstrated effective leadership skills and delegation skills
• Experience in dish creation and menu planning
• Credentials in health and safety training

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 duties:

· Able to work on Weekend/PH

· Able to follow company's schedule to carry out cleaning duties and supervision (multiple locations)

· Able to work outdoor and under sun

· Supervise, manage and control operations daily activities.

· Manage and handle client feedback and on-site incidents

· Monitor and ensure smooth running of daily manpower operations, arrange for replacement of staff as and when necessary

· Manage equipment and supplies inventory and replenishment as and when necessary

· Planning and ensuring orientation for all new staff and job sites

· Cleaning tasks such as drains clearing, dusting, mopping, sweeping, waxing floors and vacuuming

· Cleaning spills, broken glass and other messes up as quickly as possible

· Carry out heavy cleaning tasks and special projects when required.

· Execute, and manages the general cleaning process, monitoring cleaning logistics and supervising other cleaners

· Require hands-on with cleaners

· Perform and meet the cleanliness and hygiene standard in assigned areas and cover manpower whenever required (eg. staff on leave/MC/absent).

Requirements:

· Prior experience in operations in cleaning is highly preferred.

· Experience in cleaning will be an advantage.

· Committed and responsible team player with good personality.

· Diligent attitude and willing to learn.

· Self-driven, Independent and resourceful.

· Strongly oriented towards service level"

We are looking for an experienced and qualified Head Chef to organize all kitchen’s activities. Menu mainly consists of local cuisine. You will be the first in command in the kitchen and will work closely with the outlet manager. You will create the SOP and ensuring food quality.

Responsibilities

• Create the menu with proper SOP and work together with the Head of Ops for menu food costing.
• Prepare, control and direct food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Be responsible on cost management - plans order of equipment or ingredients and labour costs
• Be fully in charge of hiring (with the support of HQ resources), managing and training kitchen staff
• Oversee the work of subordinates
• Compliance of SFA - sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

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 rends and optimized kitchen processes
• Good understanding of useful computer programs (MS Excel, ordering system, POS) – Preferred

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

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

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

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• 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

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

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

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

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level