This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

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

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

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

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

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

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

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

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

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

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

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

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

This position is responsible for delivering quality food and maintaining kitchen standards.

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• 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

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

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

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food order

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

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

This position is responsible for delivering quality food and maintaining kitchen standards.

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

The Junior Sous Chef assists the Sous Chef in daily kitchen operations, ensuring high food standards and efficient functioning. They manage kitchen staff, training, and enhance performance. They also monitor metrics and support the Sous Chef as required.

Responsibilities (Key Result Areas & Activities)

· Assisting the Sous Chef in the daily operations of the kitchen.

· Preparing and cooking food to the highest standards.

· Ensuring that all food is prepared in a timely and efficient manner.

· Managing and training kitchen staff, including chefs and cooks, and ensuring that all staff receive the necessary training to meet job requirements.

· Monitoring kitchen performance metrics, including food cost percentage, labor cost percentage, and sales, and implementing strategies to improve performance.

· Assisting in conducting regular site visits to maintain quality control and provide coaching and support to culinary teams.

· Ensuring that all kitchens are in compliance with health and safety regulations and company policies.

· Assisting in managing budgets and financial performance for the kitchen.

· Ensuring that all kitchen staff adhere to company policies and procedures, including dress code and attendance standards.

· Taking on additional responsibilities as assigned by the Sous Chef.

Required to - KNOW (Skills, Knowledge & Behavior)

· Diploma or degree in Culinary Arts or related field.

· 5-10 years of experience in similar role within the restaurant industry, with at least 1-2 years in a leadership position.

· Strong cooking skills, with a passion for food and cooking.

· Good knowledge of food safety and hygiene standards operations procedure.

· Ability to work under pressure and in a fast-paced environment.

· Flexibility to work evenings, weekends, and holidays as required.

· Good organizational and time management skills.

· Ability to work collaboratively as part of a team.

· Creativity and a passion for food and cooking.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• 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

This position is responsible for delivering quality food and maintaining kitchen standards.

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

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

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

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

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

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

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

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

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

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

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

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

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

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

Benefits

• $400 medical reimbursement per year
• T shirt
• Staff meal

Working Hours

• 5.5 days work / week

Key Responsibilities:

• Prepare and manage dishes in the cold kitchen, including salads, appetizers, and cold seafood platters.
• Ensure all ingredients are fresh and properly stored.
• Maintain high standards of food presentation and quality.
• Oversee kitchen helpers and guide them in their tasks.
• Ensure cleanliness and hygiene in the cold kitchen area.

Qualifications:

• Proven experience as a Chef de Partie or similar role.
• Expertise in cold kitchen techniques and seafood preparation.
• Strong attention to detail and creativity in food presentation.
• Ability to work efficiently in a fast-paced environment.
• Good leadership and communication skills.

Join our culinary team and showcase your skills in delivering top-quality cold kitchen dishes!

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday.

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday

Introduction:

Nestled in the charming neighborhood of Joo Chiat, our pre-opening tapas Spanish restaurant is set to bring the vibrant flavors and rich culinary traditions of Spain to the heart of Singapore. Alongside a curated selection of drinks, our menu will feature a variety of Spanish cuisines designed to delight and inspire

We are seeking an experienced and passionate Head Chef to lead our kitchen operations. The ideal candidate will excel in menu planning, financial management, effective cost and budgeting to ensure the restaurant profitability and sustainability.

Key Responsibilities:

• Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling
• Develop and execute authentic Spanish-inspired menus that reflects the ethos of the culinary concept
• Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
• Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff
• Analyze and provide strategic business insights on food, labor, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance
• Maintain the highest standards of sanitation and food safety standards in compliance with local regulations

Qualifications:

• A valid Food Hygiene Certificate (Level 1)
• Minimally 3 years of relevant culinary experience and proven track record of managing mid/large-scale casual culinary operations, preferably with Italian cuisine expertise
• Good understanding of culinary financials, including cost control, budgeting and inventory management
• Strong leadership and communication skills with the ability to manage team members, as well as key business stakeholders
• Passion for delivering exceptional dining experiences and dedication to guest satisfaction

Perks:

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Health and Medical Insurance coverage

Individuals who may not fully meet the specified qualifications are still encouraged to apply and may be considered for positions aligned with their skills and experience.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

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. Kindly indicate #69405 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

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
• Support additional tasks as assigned by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC or equivalent culinary certification.
• 1-2 years of relevant experience in Western cuisine.
• Excellent communication and teamwork skills with a strong focus on customer satisfaction.
• Proactive, innovative, and motivated with a passion for Western cooking.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Responsibilities:

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.