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 Description:

• Prepare high quality Chinese food, with emphasis on Bak Kut Teh.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

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: A Family Chef is responsible for planning, preparing, and cooking meals for a household. This role involves creating nutritious and delicious meals, accommodating any dietary restrictions or preferences, and ensuring a high standard of food quality and presentation. The Family Chef may also be involved in grocery shopping, menu planning, and maintaining the cleanliness and organization of the kitchen.

Responsibilities:

1. Menu Planning: Develop weekly or monthly menus based on the family's preferences, dietary needs, and special occasions.
2. Meal Preparation: Prepare breakfast, lunch, and dinner according to the planned menu, considering nutritional balance and taste.
3. Cooking: Utilize a variety of cooking techniques and styles to create diverse and appealing dishes.
4. Grocery Shopping: Purchase fresh and high-quality ingredients, keeping track of inventory and ensuring the kitchen is well-stocked.
5. Dietary Considerations: Accommodate any dietary restrictions, allergies, or preferences of family members.
6. Kitchen Organization: Maintain a clean, organized, and well-equipped kitchen, including proper storage of ingredients and utensils.
7. Special Events: Prepare meals for special events, gatherings, or celebrations as needed.
8. Collaboration: Communicate with the family members to understand their food preferences and any specific requirements.
9. Budget Management: Work within budget constraints while ensuring quality and variety in meals.
10. Food Safety: Adhere to proper food safety and hygiene standards to ensure the health and well-being of the family.

Requirements:

1. Experience: Previous experience as a private chef, family chef, or in a similar role, with a preference for candidates who have also served as a head chef in a restaurant before.
2. Culinary Skills: Proficient in a wide range of cooking techniques and cuisines.
3. Menu Planning: Ability to create balanced and diverse menus that cater to the family's preferences.
4. Communication Skills: Effective communication with family members to understand their food preferences and dietary needs.
5. Time Management: Ability to manage time efficiently, especially during busy periods or special events.
6. Adaptability: Flexibility to adjust menus based on seasonal availability, special occasions, or unexpected changes.
7. Organization: Strong organizational skills to maintain an orderly kitchen and manage inventory.
8. Budgeting: Knowledge of budgeting and cost control to work within specified financial constraints.
9. Food Safety Certification: Familiarity with and adherence to food safety and hygiene standards.

Working hours:

Roughly 7am to 7pm, 6 days a week

Location: Enous

Job Description

• To prepare, cook and serve a variety of items in accordance with specific menus.
• To assist Sous Chef to develop new dishes and menus.
• To understand food cost concept and how these impact profitability of the restaurant.
• To assist with inventory and managing of supplies and perform quality checks upon delivery of food items.
• To adhere to safety and cleanliness standard in accordance to Singapore Food Agency (SFA).
• To ensure quality control and presentation of all food items.
• To ensure proper handling and storage of all food items in accordance with restaurant standards and regulations.
• To conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu.
• To oversee the implementation of processes and guidelines in Kitchen Operations.
• To train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• To manage quality and level of kitchen inventory.
• Toinvestigate causes and reasons for customer complaints pertaining to food quality.
• Any other duties as assigned by Sous Chef or Outlet Manager, including performing Steward duties.

Job Requirements

• Minimum possess a Professional Certificate/NITEC.
• At least 2-3 years of relevant work experiences.
• Possess a valid Food and Hygiene Certificate.
• Customer-service oriented
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude

Please note that our establishments serve pork.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

We're opening a Mediterranean food stall at NTUC, Clarke Quay. Looking for passionate chefs to join our team. Interested? Apply now!

• 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 & BENEFITS

• Meal Allowance
• Night Shift Allowance
• 13 Month Salary
• Monthly Incentives
• Performance Bonus
• Long Service Incentive
• Birthday Incentive
• Staff Discount

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• 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 & BENEFITS

• Meal Allowance
• Night Shift Allowance
• 13 Month Salary
• Monthly Incentives
• Performance Bonus
• Long Service Incentive
• Birthday Incentive
• Staff Discount

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Ayam Taliwang (S) Pte Ltd. specializes in multi-cuisine concepts and restaurant operations. We operates 25 restaurants, cafes and kiosk in Singapore, Indonesia and Vietnam under different F&B brands, namely, Pham Quyen Vietnamese Streetfood, Pham Quyen Vietnamese Cuisine, PQ rolls, 1929. These brands serve authentic cuisines of different ethnicities, namely Indonesian, Chinese, Thai, and Vietnamese.

We are currently looking to expend our Singapore operations for our Vietnamese Cuisine. Specilizing in Vietnamese Cuisine. We have been featured in a number of media coverage.

We are looking for passionate food lover, who are positive and have an entrepreneurship mindset.

Selected applicants have the opportunity to manage upcoming outlets islandwide. Training is currently held in the west area.

Irregardless of your race, gender, religion or age. (Yes we accept mature team members!)

Benefits:

Peformance Bonus

Staff Meal

Shift Allowance

Uniform Allowance

Medical Benefits

· Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.

· Prepares food before the arrival of guests.

· Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.

· Seasons food according to recipes or company needs.

· Orders ingredients and spices as needed.

· Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.

· Portions, arranges, and garnishes food based on client preference.

· Assists other cooks during the food assembly process.

· Estimates expected food consumption and organizes preparation.

· Prepares any necessary sauces or accompaniments before meal service begins.

· Cleans food preparation areas as determined by law and company policy.

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

The Butcher's Wife - Sous Chef

Up to $2,500 Completion Bonus "Terms & Condition Applied"

Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of Spa Esprit Group, there are also opportunities for promotion and growth across the company.

Our Team Culture

We're passionate to develop our people to create the next generation of leaders by training and promoting from within.

Our people aren't robots, we empower people to be themselves, and let their personality, ideas and creativity shine. We take care of our people and work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams through creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

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

APPLY NOW!!!

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

Kindly apply through ANY of the following methods:

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

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Pastry Chef - Up to $3500 / Roster Schedule / Hotel [3770]

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Duxton Hill - Hotel
Salary Range: $3000 - $3500

Job Description:

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Key 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

Requirements:

• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills
• Able to work independently and a good team player
• Able to work on weekends and public holiday
• Able to work within tight deadlines

Whatsapp 91834574 for more information

Job Highlights
5-day 44 hours work week
End-year performance bonus
Group medical, hospitalisation and dental insurance

Job Description

The Butcher’s Wife Chef (Gluten free Brazilian Wine Bar)
Up to $2,500 Completion Bonus "Terms & Condition Applied"
5-day 44 hours work week

Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Our Team Culture

Our people aren't robots, we empower people to be themselves, and let their personality, ideas and creativity shine. We take care of our people, we work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams through creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles. Our team supports each other, looks after each other and works together to achieve our goals.

As we grow, were on the lookout for full-time and part-time roles in Singapore, Malaysia and internationally. We have upcoming roles for experienced talent, along with junior talent who are keen to gain experience from industry-leading chefs, sommeliers, baristas, bakers, pastry chefs and our leadership team.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

Job Description:

• Prepare high quality Western food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Job Description:

• Prepare high quality Chinese or Western food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.