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

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

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:

• Coordinates and prepares all cooking in the Thai kitchen
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 2 years relevant working experience in similar capacity
• Good to have experience in Thai cuisine

Responsibilities:

• Coordinates and prepares all cooking in western cuisine
• Ensure standards of food preparation, quality, and consistency
• Follow proper kitchen SOP
• Demonstrate appropriate mise en place, stock rotations & portion control
• Assist in inventory checks and daily ordering
• Maintain kitchen cleanliness, hygiene, and safety

Requirements:

• Possess NiTec or professional culinary skill certification
• At least 5 years relevant working experience in similar capacity
• Good to have experience in Mexican/French/Steakhouse/American cuisine

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

· Responsible for setting up of workstation and preparing dishes

· Ensure freshness and quality of food being served

· Upkeep of cleanliness and hygiene standard

· Ensure preparing food order in an efficient and timely manner

· Follow kitchen policies, procedures and service standards

· To assist in inventory and stock ordering

· To perform ad-hoc duties as assigned by Superior.

• Responsible for setting up of work station and preparing dishes
• Ensure freshness and quality of food being served
• Upkeep of cleanliness and hygiene standard
• Ensure preparing food order in an efficient and timely manner
• Follow kitchen policies, procedures and service standards
• To assist in inventory and stock ordering
• To perform ad-hoc duties as assigned by Superior.

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:

• Prepare, cook, and present a wide range of Indian or Asian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian or Asian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian or Asian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian or Asian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian or Asian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Hiring Full time Chef (Chinese & Western Cuisine)

Responsibilities:

• Responsible for Kitchen duties, cooking and food preparation.

• Assist in preparation and standby ingredients for cooking.

• Ensure food and presentation quality is maintained.

• Adhere compliance to the company’s rules, regulations and food preparation SOPs.

• Maintain food hygiene, and workplace safety standards.

• Maintain kitchen cleanliness and involve in cleaning duties.

• Other tasks as assigned

• Training provided (All welcome!)

Requirement:

• Hardworking & Alert

• Responsible

• Positive attitude and pro-active

• Able to converse in mandarin (to communicate with china colleagues)

• Able to start work immediately

• 6 days work week (weekday off)

• 9am-9pm

Contact 91898878 for an interview

Address: 28 Jalan Kelulut (S)809045

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Sous Chef
• Run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

Requirements:

• Minimum 3-4 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Reports directly to the Head Chef
• Proficient and innovative in culinary skills, specializing in French, Italian, Seafood, and Grilled cuisines

Requirements:

• Holds a NiTec or professional certification in culinary skills
• Minimum of 2 years of relevant experience in a similar role
• Preferably experienced in French, Italian, Seafood, and Grilled cuisines
• Demonstrates passion and energy for the culinary field
• Capable of working collaboratively in a diverse team environment

Specializing in authentic Thai cuisine, Kinn Foods is also known as Let’s Kinn (let’s eat!). At Let's Kinn, we are passionate about offering a genuine Thai dining experience, with dishes crafted from the freshest ingredients and traditional recipes passed down through generations. Suitable for fans of bold spices, aromatic herbs, or the rich flavors that define Thai cuisine, our menu has something to satisfy every craving.

We are seeking a highly skilled and passionate Executive Chef specializing in Thai cuisine to lead our kitchen team at Let’s Kinn. The ideal candidate will have extensive experience in Thai culinary techniques, a deep understanding of authentic flavors, and a commitment to delivering an exceptional dining experience. As the Executive Chef, you will be responsible for overseeing all aspects of kitchen operations, menu development, and maintaining the highest standards of food quality and presentation.

Key Responsibilities:

Menu Development and Innovation:

• Create and design new, exciting, and authentic Thai dishes that reflect the restaurant's vision and seasonal ingredients.
• Maintain a balanced and diverse menu that appeals to a wide range of customers while staying true to traditional Thai flavors.
• Continuously research and implement new trends in Thai cuisine to keep the menu fresh and innovative.

Kitchen Operations Management:

• Oversee day-to-day kitchen operations to ensure the timely preparation and delivery of high-quality dishes.
• Supervise and manage kitchen staff, ensuring they are trained in the proper preparation and presentation of Thai dishes.
• Maintain kitchen organization, cleanliness, and hygiene according to health and safety regulations.

Quality Control and Consistency:

• Ensure all dishes are prepared and presented according to the restaurant’s standards, maintaining consistency in flavor, presentation, and portion size.
• Conduct regular quality checks to ensure food quality and safety standards are met.
• Monitor and manage food costs while maintaining high-quality ingredients and ensuring minimal waste.

Staff Training and Leadership:

• Hire, train, and mentor kitchen staff, including cooks, prep cooks, and dishwashers, ensuring a strong team dynamic.
• Foster a positive and collaborative work environment, encouraging creativity, teamwork, and professional growth.
• Develop and implement training programs to continuously enhance the skills of the kitchen team in Thai cooking techniques.

Inventory and Supply Management:

• Manage inventory, order supplies, and ensure the kitchen is well-stocked with necessary ingredients, including specialty Thai herbs, spices, and fresh produce.
• Work closely with suppliers to source authentic and high-quality ingredients, ensuring the restaurant maintains its reputation for authentic Thai cuisine.
• Track and control food and labor costs to ensure profitability while maintaining high standards.

Customer Engagement and Feedback:

• Engage with guests and gather feedback on dishes to improve the dining experience and ensure customer satisfaction.
• Adjust recipes and offerings based on customer preferences, dietary restrictions, or seasonal changes.

Health and Safety Compliance:

• Ensure that all kitchen operations comply with local food safety regulations and health codes.
• Maintain sanitation standards, including food storage, handling, and cleanliness of kitchen equipment.

Qualifications:

• Proven experience as an Executive Chef, Head Chef, or similar role specializing in Thai cuisine.
• In-depth knowledge of Thai ingredients, cooking techniques, and traditional recipes.
• Strong leadership skills with the ability to inspire and manage a diverse team.
• Excellent organizational and time-management skills.
• Creativity and a passion for food with a keen eye for presentation.
• Ability to work under pressure and in a fast-paced environment.

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Head Chef
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Roles & Responsibilities:

• Developing new product according to development requests and involve in improvement of existing products.
• Look out for new trends and new products in the market.
• Control Food Cost
• Daily ordering of food and supplies.
• Inventory
• Ensure that food preparation areas are clean and hygienic, meeting company SOP/SOC
• Keep up to date with current promotions and new items in menu.
• Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.
• Assist in keeping food wastage to minimum, through correct product measurements.
• Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen team.
• Always adhere to all company policies and procedures

Requirements:

• Minimum 3 years of experience in managing operations for Chinese cuisine restaurants, with a focus on Hunan or Sichuan cuisine.
• Strong understanding of Chinese culture, dining habits, and customer service expectations.
• Mature and positive attitude
• Possess good initiative and leadership skills
• Able to commit on weekends and public holiday.

Job Description

• Manage and oversee daily kitchen operations.
• In charge of cooking and preparing of all the dishes.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleaniness and hygiene standard.
• Remove any hazards and ensure safety in kitchen and also check for any defects in the kitchen and equipments.
• To perform ad-hoc duties as assigned by outlet Manager

Job Requirements

• At least 3-5 years of experience in Zi Char and Chinese Cuisine.
• Able to work as a team player.
• Able to commit 6 days of work per week.
• Able to work in a fast-paced environment.

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule
• Station at outlet/central kitchen assigned
• Assist Chef with creation and preparation of cuisines
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition
• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Requirements

• At least 2 to 3 years relevant experience in French cuisine
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Must present a positive and professional attitude at all times
• 5 days work-week including weekends and public holidays

Only shortlisted candidates will be notified.

Please upload a detailed resume, indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Chef de Partie

(Western Cuisine - Fast Casual Diner)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Job Duties

· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Establish performance and development goals for team members.

· Assist Head Chef in ordering stocks to maintain inventory at all times

· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

· Promote teamwork and quality service through daily communication and coordination with other departments

· Working closely with other Chefs of all levels

· Perform other duties as directed by management / stakeholders

· Cook and maintain kitchen Standard Operating Procedures (SOPs)

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

· Fast Learner

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

Hunan Cuisine Restaurant

Working hours: 10am to 10pm Specific time is negotiable

4 days off per month

Requirements:

-Good knife skills

-Experience in cutting food and garnishing dishes

-Following food safety and sanitation guidelines

-Assists with Food Preparation as required

Location: China Town

Responsibilities:
- Prepares food orders
- Ensures that work stations are adequately stocked and properly stored
- Ensures all food items are served within the waiting time
- Ensures the highest standards and consistent quality in the food preparation
- Maintains the hygiene and cleanliness of the cooking stations and kitchen

COMPETITIVE SALARY:
FULL-TIME *UP TO $2900
PART-TIME *UP TO $16/ HOUR*

Requirements:
- Able to work in a fast-paced environment
- Organized and ability to multi-task
- Team player

- Possess Food Safety Hygiene certification
- Singaporean/PR Only
- Preferably able to start work immediately

Benefits:
- Monthly Incentive Bonus
- Joining Bonus (For Full Time Only)
- Staff Discount
- Staff Meal
- Medical Benefits
- Career Advancement Opportunities
- Annual Leave

Islandwide Locations:

1. Jurong West (Block 492)
2. Fusionopolis (One-north MRT)
3. Woodland square mall
4. Chong Pang City Block 101 (Yishun)
5. Ang Mo Kio (Next to AMK Hub)
6. Simei MRT
7. Downtown East
8. Redhill MRT
9. Dhoby Ghaut MRT
10. Yew Tee Point MRT
11. Hougang
12. Bedok
13. Anchorvale Village (Farmway LRT)

Don’t miss out this great opportunity! Contact our friendly HR today at 9297 8413 or 98889975

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

• Ensure that all pastry production is in line with the brand standards
• Ensure consistent delivery of quality, well-presented food items to our customers
• Demonstrate a working understanding of food, hygiene, and safety principles
• To comply with housekeeping, food handling, hygiene standards and regulations
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve the highest possible satisfaction of food items

Welfare and Benefits:

• Daily Meal Allowance
• Bi-Monthly Incentives
• 13 Month Salary
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding