Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food preparation:

• The commis is responsible for preparing food items according to recipes and the instructions of the head chef or sous chef.

Kitchen assistance:

• The commis assists the head chef and other kitchen staff with tasks such as chopping vegetables, preparing sauces, and cleaning work areas.

Food safety and sanitation:

• The commis follows food safety and sanitation protocols in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Inventory management:

• The commis may be responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance:

• The commis helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the head chef or sous chef.

Communication:

• The commis communicates with other kitchen staff to ensure that food is prepared efficiently and accurately, and with servers to ensure that orders are completed on time.

Overall, the commis is responsible for supporting the kitchen staff in all aspects of food preparation and service, while learning the skills and techniques required to advance to higher positions in the kitchen. The commis is expected to be able to work in a fast-paced environment and follow instructions from the head chef or sous chef.

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

We are looking for passionate and positive team members to join our kitchen crew!

Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of menus.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can behelpful
• Kitchen experience

Job Descriptions

A Demi Chef reports directly to the Chef de Partie

As a Demi Chef, you are required to work closely with the Chef de Partie. Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company. Ensure compliance with all legal hygiene requirements and safety practices at all times, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.

• The Demi Chef role includes the following but not limiting to:
• Maintain cleanliness and hygiene of your work stations, proper usage and maintenance of equipment.
• Lead by example to Commis, junior cooks and guide them on how to execute their task effectively.
• Ensure the consistency in the preparation of all food items according to restaurant recipes and standards.
• Establish and maintain effective working relationships.
• Attend and participate in all kitchen briefings and meetings.
• Assist in all kitchen activities as instructed to ensure guests receive high quality food in a timely manner.
• Attend and participate in all training sessions as scheduled.

Job Requirements

• At least 2-3 years years of in F&B, some experience with administrative tasks, teamwork, resilient

Benefits

• Able to redeem at least 1 meal per shift at any of our entities.
• 20% off to family and friends across our outlets.
• Uniforms provided
• 10 days Annual leaves + 1 every each year of service
• 14 days outpatient sick leave, 60 days hospitalisation (inclusive of outpatient)
• Able to claim $30 per visit to the clinic (max $200 a year)
• Able to claim $100 dental a year
• Monthly-based sales incentives
• Annual training allowance of $500
• Referral bonus up to $1,200
• 1 week paternity leave (non-Singaporeans)
• Baby Bonus, $300 per child
• 1 day birthday leave
• Corporate discounts with our partners

Working hours

• 50 hours, 5 days a week. Off days non-fixed

Duties and Responsibilities:

• Ensure daily operations of the kitchen runs smoothly and efficiently
• Plan and assign daily workloads and schedules to team member
• Responsible for monitoring food quality, consistency and ensure food presented is of highest quality
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen
• Guide, monitor and ensure kitchen staff are well trained
• To assist in any of the kitchens, this may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen. This includes working areas, utensils and other kitchen equipment’s.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and on a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by management

Requirements:

• Good knowledge in Brunch style cooking and western cuisine is preferred.
• Formal culinary training in Food preparation & Culinary management an added advantage
• Team Player
• Able to perform Flexi shift, and able to work on weekends and public holidays
• 6 days work week
• Candidate must possess at least Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• At least 5 Year(s) of working experience in the related field is required

Benefits:

• Staff Discount
• Birthday Voucher
• Uniform provided
• Sales Target Incentive
• Staff Meal

The Head Chef is a vital part of the leadership team and is in charge of overseeing the overall direction and strategy of the restaurant's culinary offerings. In addition to taking a hands-on approach to effective resource coordination in the kitchen, he or she possesses the ability to inspire, motivate, and harness the team's culinary expertise and skills. The ability to think outside the box, the willingness to explore the unexplored territory, and the ability to set a good example for others.

Reporting to the General Manager, the Head Chef is expected to:

• Develop and uphold a cutting-edge culinary strategy that reflects a potential role to play in putting the plans into action quickly, profitably, and effectively.

• Develop, implement, and evaluate new menu options that are consistent with The Foreign Project brand concept to keep the menu exciting for all patrons and to encourage high levels of guest satisfaction and favorable reviews of the customers' culinary offerings.

• Keep up with new culinary innovations and is responsible for making decisions regarding the menu, including but not limited to, menu items, pricing, flavors, and cuisine characteristics, and presentation.

• Find ways to streamline and improve the current menu items and products. Develop a plan for the time and work required to implement new menu items, and give the regular leadership feedback to increase revenue and profit.

• Collaboration is required to ensure the smooth coordination and successful implementation of all cross-functional goals and deadlines.

• In charge of overseeing all kitchen operations and making sure that standards for food safety, hygiene, and food preparation are always upheld.

• Develop a comprehensive cost management strategy for market list products and daily inventories. To maximize profits while maintaining The Foreign Project's brand standards and/or customer expectations, ensure proper and efficient expense management and cost controls.

• Capable of engaging in confident interactions with the media and visitors to promote the brand, its ideas, and the food served at each individual restaurant.

• The development of the culinary team and The Foreign Project Group will be fueled by strong leadership, mentoring, and coaching.

Other Information:

• Working hours: 5 days/week
• Annual / Medical benefits provided
• Good career progression

handle establishment food preparation, ordering , and ingredients on a daily basis. Maintain inventory of food stocks , ordering with suppliers, and ensure workplace cleanliness. train new cook on the menu, as well as prepare new food recipe and run the daily operations with the team . Supervise the team on food preparation & cooking.

Cantonese Cuisine Cook/ Chef

6 days, 8.30am- 8.30pm (4 hours break)

Salary: $2500- $4500

Location: 25 Pandan Crescent, Tic Tech Centre Singapore 128477 (Central kitchen)

Job scope:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

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

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Brief description of the Restaurant

Shoukouwa hiring for the above-mentioned position.

Job Descriptions

• The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.
• Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. Other MICHELIN-starred experience is highly preferred.

Job Requirements

• Minimum 15 years working experience
• Detail-oriented, dynamic, motivated, strong sense of responsibility
• Experience with sushi from mise en place to preparation and presentation is a must
• Experience in other high-end Japanese sushi restaurant
• Michelin-starred experience is an added advantage
• Able to work shifts, weekends and public holidays

Working hours

• 5 days

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

We are looking for Assistant Chef to prepare delicious meals according to the menu. You will cook dishes that will delight our customers according to our SOP. Do note that we are non-halal certified.

• Responsible for cooking and food preparation according to the Company’s specifications and standards.
• Maintain inventory and records, check freshness of food and ingredients and practice FIFO to minimize wastage.
• Ensure kitchen area, equipment, and utensils are cleaned.
• Compliance with food safety, the highest quality of food, and hygiene standards at all times.
• Minimize the wastage and spoilage of ingredients and other food items.
• Ensure the presentation, taste, texture, and quantity are maintained to the company standards.

Requirement

• Candidate must possess at least Higher Secondary/Pre-U/'A' Level, Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate
• Proven experience as a cook
• Experience in using cutting tools, cookware, and utensil.
• Knowledge of various cooking procedures and methods (fry, grill, boil, etc.)
• Ability to work in a team
• Able to work shifts, weekends & public holidays

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all day-to-day operators of the pastry and bakery section of the kitchen

• Prepare a wide variety of goods following company SOP and in-house recipes

• Assist in developing, designing or creating new ideas and items

• Follows proper handling and right temperature of all food products

• Ensure compliance with all food safety standards in the baking process

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

• Provide suggestions to improve and elevate the effectiveness of processes and systems present within the pastry team

• Any Ad-hoc duties assigned

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 Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 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 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

Responsibilities & Requirements:

• Responsible for food preparation and cooking to standard operating procedures
• Practice and ensure good hygiene and housekeeping standards within the kitchen
• Ensure smooth operations and allocation of duties within the kitchen
• Ensure that all orders are fulfilled promptly and to expected standards
• Attend to kitchen-related duties stock- checking and inventory and ordering
• Uphold high standards of food quality to ensure customer satisfaction
• Practice and ensure good hygiene and housekeeping standards within the kitchen
• Ensure food is stored, prepare, and presented safely and hygienically
• Strong experience in Chinese cuisine
• Ability to manage numerous tasks, assign responsibilities and display high patience

Oversee all kitchen operations, ensuring the highest quality culinary creations.

Develop and maintain menus that reflect Maple Spring's commitment to unique and halal pizzas experiences.

Manage and train kitchen staff, fostering a collaborative and productive work environment.

Conduct a search for and hire valuable candidates for the kitchen team.

Coordinate with the other chefs to ensure our menu maintains our company identity.

Ensure strict adherence to food safety and hygiene standards.

Control food costs and maintain inventory to meet budgetary goals.

Collaborate with other departments.

Participate in company meetings and report current goals and culinary trends to the company director.

Qualifications:

Proven experience of minimum 3 years as a Head Chef or Pizza Chef in a pizza restaurant setting.

Strong leadership and team management skills.

Culinary creativity and a passion for innovation.

Excellent knowledge of kitchen processes and food safety standards.

Exceptional problem-solving and communication skills.

Flexibility and adaptability to meet the dynamic demands of the industry.

Brief description of the Restaurant

Shoukouwa Shinjidai hiring for the above- mentioned position.

Job Descriptions

The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.

Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. Other MICHELINstarred experience is highly preferred.

Job Requirements

• Minimum 15 years working experience
• Detail-oriented, dynamic, motivated, strong sense of responsibility
• Experience with sushi from mise en place to preparation and presentation is a must
• Experience in other high-end Japanese sushi restaurant
• Michelin-starred experience is an added advantage
• Able to work shifts, weekends and public holidays

Working hours

• 5 days

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 Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 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

Job Scope:

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Requirements and skills

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

• Assist Sous Chef in charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

1. Job Requirements

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failture and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any food wastage in the correct procedure
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaced, refridgeration, stores are cleaned and sanitised before end of shift
• Maintain a close professional working relationship with other members of staff at all times
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Participate in monthly physical stock take of the Restaurant. including but not limited to plates and utensils
• Perform miscellaneous job- related duties a assigned

2. Job Requirement

• Ability to communitcate in English
• Able to work in a team enviroment
• Highly Responsible and reliable
• Able to work well under pressure in a fast - paced enviroment