SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Job Description & Requirements

• Refer to the list of needed ingredients on a day-to-day basis and check inventory.

• Acquire ingredients not available in storage prior to the start of the day.

• Inform the kitchen staff of their schedules and delegate appropriate duties.

• Prepare ingredients by chopping vegetables and meats.

• Assist head chef in cooking dishes according to set recipes.

• Monitor food budgets and make sure that all supplies are bought within the set budget.

• Make arrangements to store food items in a safe and orderly manner.

• Rotate frozen food items as standardized in the kitchen rule book.

• Hand ingredients and utensils to head chef during food preparation activities.

• Maintain kitchen order by ensuring the cleanliness of tables, counters, and work areas.

• Oversee cleanliness and maintenance of kitchen equipment and utensils.

• Operate kitchen equipment such as ovens and grills for cooking purposes.

• Maintain knowledge of all recipes so that the head chef’s place can be filled effectively in case of absenteeism.

• Set prepared dishes so that they look aesthetically pleasing.

• Make certain that appropriate portions have been dished out.

Job Description

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef and ensure the prep is up to the standard
• Ensure the product is always consistent as per specifications received by senior chef and always get it checked by senior staff.
• Measuring dish ingredients and portion sizes accurately.
• Dealing with ordering and stock rotation.
• Preparing mis en place sheet for briefing as per instructions by senior chef.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.
• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible

Requirements

• Minimum 1 year of relevant experience
• Good communications and listening skills
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays
• Only Singaporeans

- Preparation of basic sauces, as directed by the Senior Chef(s)

- Preparation work such as washing, peeling, seasoning and chopping of vegetables and meats

- Assisting Senior Chef

- order food supplies and kitchen equirement as needed

- Ensure food storage units all meet standards & are consistently well-managed and clean

- Taking inventory of supplies and notifiying relevant person(s) when stock is low

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• 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

Responsibilities:

•  Report to Sous Chef / Head chef
•  Preparation of ingredients required
•  Portion, arrange and garnish food prepared
•  Provide assistance to other cooks during rush periods
•  Ensure work area is kept sanitary and neat at all times
•  Other adhoc duties assigned

Requirements:

•  Great Team player & Positive Attitude
•  Willing to work on shifts & weekends
•  Fresh graduates with culinary background are welcome for entry level.

Only shortlisted will be notified.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

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

The restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen.

We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless dining and delight to all senses.

The primary role of the Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

Key Responsibilities:

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, and storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

About You:

• Minimum a certificate in Culinary Skills / GCE 'O' level or equivalent.
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Working Location (1) Tras Street

About Foodsta Kitchens:

Foodsta Kitchens owns and operates 6 fast casual brands in Singapore under Bloom Pte Ltd and Alt. Pizza. We have grown rapidly to 6 locations so far and have further plan to grow in Singapore and internationally this year. We believe that people are the foundation of our business are committed to providing a fun work environment and scope for rapid career development.

Job Responsibilities:

• Responsible for overall daily food production, BOH operations and upkeep of kitchen equipment
• Assist Store incharge to manage outlet P&L by controlling BOH labor and food cost
• Ensure that you and your team follow SOP/recipes to prepare and present dishes with consistent quality in a timely manner
• Carry out mise en place duties
• Monitor portion and wastage control during food preparation to maintain profit margins
• Manage ordering, receiving and inventory to minimize wastage, sold out items and keep COGS under control
• Follow FEFO and ensure that expired products are not found in store stocks
• Manage BOH manpower planning, including planning daily duty roster to ensure optimum use of manpower in the outlet
• Ensure you and your team have high standards of food hygiene and follow the rules of health and safety
• Follows brand’s operational policies and procedures, including those for safety and cleanliness
• Execute any other duties as requested by immediate superiors

Requirements:

• At least 2 years of working experience in F&B
• Warm and cheerful personality
• Proactive and efficient
• Willing to work on weekends and public holidays

Company Benefits:

• $1000 staff referral bonus
• Annual Performance Bonus
• Medical benefit
• Staff discount

Multiple Work Location:
Holland Village; Robertson Quay; Balestier Road; East Coast Road (Katong); Killiney Road; Funan

Sous Chef

Job Responsibilities

• Oversees the overall operational activities of the kitchen
• Maintains high standard of food production
• Responsible for hygiene and sanitation of respective outlet
• Checks food preparation, quality and quantity
• Plan orders of equipment or ingredients according to shortages
• Ensure all operational activities adhere to relevant health and safety regulations and licensing conditions
• Maintain a positive and professional approach with co-workers and customers
• Supervises and monitors portion respective stations, operating equipment and perishables.

Job Requirements

• At least 6 year(s) of working experience in the related field is required for this position.
• Leadership and management skills
• Creative in food preparation, presentation
• Knows market trends
• Able to set up measurement controls related to quality, preparation and presentation for consistent delivery
• Able to apply hygiene & sanitation standards

• Responsible for the efficient management of the bakery and pastry kitchens including product development, ingredients sourcing, quality control, team management and food safety and hygiene
• Ensures high quality standard of food production are maintained
• Ensure personal knowledge of the market, standard of food and seasonal market trends
• Ability to manage time effetively, expert communication skills and high stamina level
• Maintain high standards of cleanliness and organisation in the kitchens and equipment

Requirements

• Great attention to detail and creativity
• Organizing and leadership skills
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition

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

• Ensure that all food/sauces are cooked well and presented in an aesthetically pleasing way
• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as needed
• Help the restaurant determine how much supplies need to be ordered
• Train new kitchen staff
• Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers
• Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen
• Make sure that kitchen safety measures are met and that sanitation practices are carried out
• A respectable knowledge of food handling and environmental sanitation standards

Happiness is a full belly and you know the ways to keep our guests satisfied with your delicious creations.

Pssst.. you’ll also be joining an award-winning team behind the Best Buffet Restaurant in Singapore for 7 years running (voted by SPH AsiaOne People’s Choice Awards)! It is also a halal-certified kitchen.

Your duty includes (but is not limited to):

• Manages all day-to-day operations of the bakery section of the kitchen
• Able to produce bread/buns on schedule
• Assist in preparations of bread and other pastry items
• Follows proper handling and right temperature of all food products
• Replenish the buffet counter

Write to us if you check the following listed:

• Passionate about culinary arts
• Service-oriented
• Able to work independently under tight timelines
• Physically fit
• 5-day a week including weekends and public holidays
• Able to work morning shift as early as 5am to 1.30pm.

5 Days work week.

Working location: INSEAD Asia Campus (One North)

Job Summary:

Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control. Operates the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. Required to plan production, develop seasonal offerings, maintain par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standards in the pastry and bakery section. Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product.

Key Responsibilities:

• Oversees preparation process, portioning, presentation and quality of bakery products.

• Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.

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

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc., following traditional and modern recipes.

• Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.

• Able to develop, design, and create new and exciting desserts to renew menus and engage the interest of customers.

• Able to recognize superior quality products, presentations and flavours and ensure excellent quality throughout the dessert offerings.

• Follow proper handling and right temperature of all food products.

• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.

• Coordinate activities of cooks and workers engaged in food preparation.

• Check the quality of raw and cooked food products to ensure that standards are met.

• Assist in determining how food should be presented and creates decorative food displays.

• Assist on late events and stay back for boarders’ dinner once weekly, if required.

• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

• Check quality of material and condition of equipment and devices used for cooking.

• Operates and maintains all department equipment and reports all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

• Attend all scheduled employee meetings and brings suggestions for improvement

Interested Applicant kindly reach out to Puteri J: 9863 8055 ( WhatsApp only)

Job Description:

• Assist the Assistant Sous/Sous chef in day to day culinary operations
• Responsible for food production in the assigned role
• Cook or directly supervises the cooking of items that require skillful preparation
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout assigned kitchen areas at all times
• Implement controls to minimize food waste
• Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety sanitation and accident prevention principles when necessary
• Assist in scheduling and coordinating the work of kitchen employees to assure that food preparation is economical and technically correct within budgeted labour cost goals when necessary / Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion
• Ensure effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety
• To work in close conjunction with the Operations Manager and respective & teams, collecting customer feedback and focus on improvement and development.

Job Requirements:

• Must possess Food Hygiene certificate.
• 3 Year(s) of relevant experience.
• Knowledge in various cooking methods, ingredients, equipment and procedures.

Free shuttle Bus from Chua Chu Kang MRT & Yew Tee MRT to Gain City Megastore @ Sungei Kadut

• Well Established Company
• Basic $2200 - $2800 + Performance Bonus
• Excellent Welfare and Benefits + Career progression
• Working location: Ubi
• Working days: Normal Working Hours
• TRAINING PROVIDED

Job Responsibilities:

• Assist in the smooth-running operations of a catering kitchen
• 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 per company’s standard recipes
• Check quantity and quality of items ordered are received and stored in proper condition
• Other ad-hoc duties as assigned

Job Requirements:

• Possess minimum GCE N Level with at least 1-2 years of relevant experience
• Training provided for those with lesser/no experience

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted

Leong Wei Ling (R23117584)

EA Recruitment Pte Ltd

EA License No: 21C0492

Our team at ATIPICO thrives on passion and love for excellence. We are a team of curious, detail oriented individuals, all coming from various backgrounds, sharing a common belief in the value of true hospitality. We approach all our customers with attention and a sensitive, personal touch.

We are looking for a visionary and experienced Head Chef (European cuisine) to lead our team in our new restaurant.

Your role:

Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day operations .

Controls and directs the food preparation process efficiently and professionally.

Ensure exceptional food quality and presentation consistently.

Collaborate with management to drive the culinary direction of the restaurant.

Manages raw material stocks and ensures minimal wastage.

Organise daily food preparations and mise en place to ensure smooth kitchen operations.

Follows and strictly implements all food and sanitary rules as well as safety guidelines.

Ensure all recipes are recorded accurately and up to date.

Requirements:

Proven experience as a Head Chef in an upscale dining establishment specialising in European cuisine.

Have a meticulous eye for detail.

Passion for staying abreast of culinary trends and a commitment to continuous learning.

Strong leadership and communication skills.

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

• Apply principles of gastronomy.
• Implement loss/risk prevention.
• Innovate with new culinary ingredients.
• Interpret culinary nutrition.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage culinary operations.
• Manage food and beverage operations.
• Manage inventory control system.
• Manage site/outlet and equipment maintenance.
• Master cook and chill methods.
• Master recipes from various cuisines.
• Perform culinary application and techniques.
• Plan and develop menus for food service establishments.
• Prepare herb and spice blends of various cuisines.

• Humble and Willing to learn to challenge for excellence in work
• Good Team player, good and professional work ethics and cheerful attitude in support of company objectives
• Always be operational ready to deliver high level of professionalism and good work ethics during work hours
• To assist in all areas of kitchen and sushi counter operations
• To be well verse in Japanese seasonal produce being served and to explain to diners at counter service
• To keep high level of personal hygiene and cleanliness
• To check and ensure freshness of produce received and served for the business at all times
• To keep a high standard of careful and meticulous food preparation and quality according to the Japanese way as instructed by Chefs and according to Company’s direction
• To ensure hygiene and cleanliness of food and kitchen operations at the highest industry standards
• To assist in the preparation of Staff meal, if necessary
• To assist in dishwashing
• To work with team to provide efficient operation, hygiene, cleanliness and service delivery
• Assist and manage any other relevant business duties and responsibilities as required by management

You will be responsible to assist with the efficient running of the department in accordance with the hotel’s standards and financial goals. The Chef (Indian / Malay Cuisine) is responsible to assist the Sous Chef / Chef de Cuisine in managing the assigned kitchen operation in accordance with the hotel’s standards and financial goals, ensuring maximum guest satisfaction, and contributing to the overall success of the restaurant.

• Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in a hotel or large restaurant with good standards
• Able to cook and prepare Indian / Malay cuisine
• Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
• Knowledgeable of occupational health and safety standards

• Assist in preparation of daily items for our menus and ensure that items prepared is of high quality and in accordance to the restaurant’s standards.
• Maintaining a clean working environment and ensure safety when operating kitchen & counter equipment
• Monitoring stock level through regular stock checks and make sure stock is properly stored.
• Assist in monthly inventory checks.
• Covering all the section in the kitchen & counter time to time in order to coordinate smooth daily operations.

Requirements:

• Highly motivated, quick learning individual with excellent interpersonal skills
• Passion for food with a creative flair and is result orientated. Able to work on weekends and Public Holidays.
• Good organizational and planning abilities.
• 6 days work week

He will be cooking food with traditional Style,

Menus he will prepare Dalema,Ghugni,Aloo ghanta,mudhi macha ghanta,Badi chuna,Pakhala Bhata,Besar macha,kasa khasi mangsa,pyaji,alooo chop,saga cahaddhi,sorisa bata macha,Baingana varta,Tadka famous.

Besides this he must know how to keep kitchen clean,Maintain Hygenie

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food.

Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

Head Chef responsibilities include:

Controlling and directing the food preparation process and any other relative activities

Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings

Approving and “polishing” dishes before they reach the customer

Job brief

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

Control and direct the food preparation process and any other relative activities

Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

Approve and “polish” dishes before they reach the customer

Plan orders of equipment or ingredients according to identified shortages

Arrange for repairs when necessary

Remedy any problems or defects

Be fully in charge of hiring, managing and training kitchen staff

Oversee the work of subordinates

Estimate staff’s workload and compensations

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and safety standards

Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

Proven experience as Head Chef

Exceptional proven ability of kitchen management

Ability in dividing responsibilities and monitoring progress

Outstanding communication and leadership skills

Up-to-date with culinary trends and optimized kitchen processes

Good understanding of useful computer programs (MS Office, restaurant management software, POS)

Credentials in health and safety training