• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

Responsibility:
We are seeking a dedicated Chef de Partie to join our team in the manufacture of cooked-food preparations, particularly focusing on frozen dinners. This role involves preparing high-quality meals, managing production schedules, and ensuring that all food safety standards are strictly followed. The ideal candidate will have experience in large-scale food production, a passion for quality, and the ability to work under pressure in a fast-paced environment.

Job Description:
- Oversee the preparation, cooking, and packaging of frozen dinner products, ensuring consistency in taste, texture, and presentation according to company standards.
- Assist in managing the day-to-day production process, including coordinating with kitchen staff and ensuring that all food items are prepared on time and to the highest standards.
- Ensure that all prepared meals meet quality requirements, conducting regular checks on portion sizes, taste, and freshness before freezing and packaging.
- Follow strict hygiene standards and food safety protocols (e.g., HACCP) to maintain a safe and sanitary kitchen and production environment.
- Monitor and maintain inventory levels of raw ingredients, ensuring that stock is properly stored and rotated to reduce waste.
- Ensure recipes and preparation methods are consistently followed, making adjustments where necessary to improve efficiency and product quality.
- Train and supervise junior kitchen staff in food preparation, safety practices, and efficient use of kitchen equipment to maintain high production standards.
- Safely operate and maintain industrial kitchen equipment, such as large ovens, mixers, and freezing units, ensuring regular cleaning and upkeep.
- Assist with the preparation of production reports, documenting quantities produced, wastage, and any issues encountered in the production line.
- Work closely with the management team to suggest improvements in the production process, recipes, or equipment to enhance product quality or efficiency.
- Able to carry heavy goods, roughly 20KG - 40KG.
- Need working on Saturday, Sunday, public holiday and overtime.
- Able to work rotate shift and overtime.
Working Location: TAMPINES

Requirement:
• At least 2 Year(s) of working experience and have experience in the related field is required for this position.
• Must possess at least higher Education/ Diploma in any field.
• Bilingual speaker, need to liaise with Chinese & English client & workers.
• Strong leadership skills and management competencies.
• Strategic & critical thinking as well as decision-making and negotiation skills.
• Able to adapt, prioritize, exercise initiative, manage pressure, multi task and work independently.
• Excellent organizational and coordination skills, including communication and interpersonal skills to deal with a diverse spectrum of people.
• Time management/ meticulous and mature in work.

Job Posting: Chef de Partie

Location: Khao singapore

About Us:

Khao is a premier dining establishment dedicated to delivering exceptional culinary experiences. We take pride in our authentic flavors, innovative presentations, and impeccable service.

Position: Chef de Partie

Key Responsibilities:

• Oversee and execute food processing tasks with precision and efficiency.

• Ensure all food preparation and production adhere to the company’s Standard Operating Procedures (SOPs).

• Maintain high standards of cleanliness and hygiene in the kitchen at all times.

• Collaborate with the culinary team to ensure smooth kitchen operations.

• Monitor inventory and coordinate with the team for stock management.

• Assist in menu development and contribute ideas for new dishes.

Requirements:

• Proven experience as a Chef de Partie or similar role in a fast-paced kitchen environment.

• Strong knowledge of food safety and hygiene standards.

• Ability to follow SOPs and maintain consistency in food quality.

• Excellent organizational and multitasking skills.

• Passion for culinary excellence and attention to detail.

What We Offer:

• Competitive salary

• Opportunity for growth and professional development

• A vibrant and supportive team environment

How to Apply:

Interested candidates, please send your CV and a brief cover letter to [[email protected]]. We look forward to welcoming you to the Khao family! prefer singaporean /PR

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• Monitors to ensure food quality, presentation and safety standards are being adhered to.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Ensures that mise-en-place is prepared for each shift’s needs.
• Follows control systems this will ensure quality and portion consistency.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
• Carries out orders handed down to them by the Sous chef and Chef de Cusine.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Creates the market list on daily basis, listing all produce to be purchased
• Handles and reports any accident immediately to the Sous Chef, no matter how minor.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cuisine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Performs other tasks or projects as assigned by hotel management or superiors.

JOB REQUIREMENT

• At least 2 years of Chef de Partie experience in a 5-star hotel.
• Be very knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP.
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate real passion for menu planning and leadership.

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

Job Description:

The chef is responsible in the daily operation of the kitchen, routine food preparation and cooking, daily kitchen maintanance.

Key Responsibilities:

To control the consistency of quality and quantity of food served

Control food cost

To recommend menu and price adjustments

Recommend and organize proper and systematic storage of food items in the kitchen

Perform other reasonable duties as assigned by the Head Chef

Requirements:

Current Chinese restaurant/Sichuan restaurant Chef with at least 3 years of experience

Specialize in Chinese cooking

Able to work effectively in a team environment

Possess positive attitude and cheerful disposition

6 days work-week; able to work split-shifts including public holidays and weekends

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Roti Prata Master

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

Job Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

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

RESEARCH AND DEVELOPMENT CHEF Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

Key Responsibilities:

• Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards.
• Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment.
• Work closely with the Executive Chef to develop new menu items and innovate existing dishes.
• Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste.
• Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control.
• Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness.
• Monitor and maintain consistency in food quality during service, ensuring timely delivery.
• Manage food prep and ensure all stations are set up in a clean and organized manner before service.
• Handle special dietary requirements and any guest feedback with care and professionalism.
• Assist in the recruitment and training of new kitchen staff.
• Work in collaboration with other departments to ensure seamless restaurant operations.

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

MINIMUM 2 YRS IN CHINESE CUISINE MALA XIANG GUO CUISINE. WORK INDEPENDENT. EXPERIENCE IN COOK THE MALA XIANG GUO PASTE. ABLE TO HANDLE HUGE AMOUNT OF ORDER . TO DEAL WITH SUPPLIER. TO ARRANGE JOB SCHEDULE FOR WORKERS. TO CONTROL COST AND GOODS. TO REPORT TO MANAGEMENT. TO SET AND DESIGN MENU QUATERLY .

job Description:

• Preparing, cooking and presenting high quality dishes within the speciality section

• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishesJJ

• Assisting with the management of health and safety

• Assisting with the management of food hygiene practices

• Managing and training any Commis Chefs

• Monitoring portion and waste control

• Overseeing the maintenance of kitchen and food safety standards

Job requirements:

• Minimum 6 years relevant experience in Western Cuisine

• Awareness of manual handling techniques

• Experience of kitchen equipment

• Knowledge and ability to run a section

• Ability to work without close supervision

• Team management skills

• Adaptability to change and willingness to embrace new ideas and processes

• Positive and approachable manner

• Team player qualities

responsibilites include:

• Crafting Thai dishes for menu addition/alteration.
• Ensuring high standards of food quality. (Interview with trial will be required)
• Preparation of ingredients and proper storage.
• Maintaining a clean working environment.
• Supervision of kitchen staff.
• Ensure smooth operation during rush hours.

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Execute mis-en-place efficiently; including, setup of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Cooking menu items
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Assist with inventory count, quality of ingredients, and place orders when there are shortages
• Guide junior team members demonstrating cooking techniques, and providing guidance on food presentation and plating
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange for an interview.

Esora is a one Michelin starred, Japanese Kappo fine dining restaurant, guided by an affinity with nature. Esora emphasises on meticulous attention to detail, delivering meaningful interactions to our guests.

Esora is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

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

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

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

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to interact with English and Chinese speaking colleagues effectively
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed