We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 6 Dec 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

About Us

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

This position entails overseeing all kitchen operations during the assigned shift, from food preparation to final production. Responsibilities include ensuring the quality of food served and managing waiting times for service. Additionally, it involves closely following instructions and fulfilling duties assigned by the Chef de Partie/Sous Chef.

Job Description:

• Demonstrate a complete understanding of orders from the Chef de Partie/Sous Chef.
• Listen to and understand the recommendations and corrections from the Chef de Partie/Sous Chef.
• Maintain personal hygiene through clean uniforms and grooming.
• Work in a clean environment and adhere to kitchen hygiene standards.
• Report any defects in kitchen equipment.
• Follow the standard operating procedures for goods receiving and storage.
• Strictly adhere to the daily production list when preparing food items.
• Respect the shelf life of all food production and label accordingly according to Standard Operating Procedures.
• Minimize waste of goods through the practice of First In, First Out.
• Follow the cleaning charts to ensure cleaning and maintenance are done accordingly.
• Be able to prepare/cook all food items perfectly according to standard recipes.
• Establish good working relationships with team members.

Qualifications:

• Minimum culinary certificate or equivalent with at least 2 years of relevant experience.
• Possess a positive attitude towards assigned tasks.

Attributes:

• Eager to learn and grow professionally.
• Ability to effectively apply learned skills and knowledge.
• Demonstrates punctuality and discipline in work habits.

JOB SUMMARY

We are seeking multiple Senior Sous Chef who is passionate about culinary innovation and has a keen eye for detail. The ideal candidate will be responsible for leading our research and development efforts, continuously innovating dishes for respective cuisines – Thai, Chinese, Western, Japanese, Korean, Indian, Vietnamese and

Bakery.

RESPONSIBILITIES & EXPECTATIONS

• Assist in the creation and preparation of Thai, Chinese, Western, Japanese, Korean, Indian, Vietnamese and Bakery.
• 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.
• Work closely and cooperate with all levels of staff (e.g. superiors, peers, and subordinates) to achieve highest possible satisfaction of food items.
• Ad-hoc duties as assigned.

REQUIREMENTS

• Minimum 3 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Creative and experimental in cooking.
• Willing to work in the West.

Job Descriptions

• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction and quality on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Assess quality control and adhere to service standards

Job Requirements

• Minimum 3 years of Fine Dining experiences
• A familiarity with Japanese ingredients and seasons is desirable but not mandatory.
• Michelin star experience is preferable, but not essential
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Be able to work effectively as part of a team

Benefits

• One MICHELIN star restaurant

Working Hours

• 10:00 - 15:00, 17:00 - 22:30
• Close on Thursday, Sunday and PH

Chef de Partie

Introduction:

A renowned Japanese restaurant with a coveted 2-year waitlist in Japan is bringing its exceptional woodfire yakitori to Singapore in partnership with Ebb & Flow Group.

Located within the luxurious Mondrian Hotel, our new location opening in December 2024 will offer an elevated dining experience that marries traditional techniques with a sophisticated atmosphere.

Job Responsibilities:

• Assisting the Sous Chef with daily kitchen operations
• Ensure consistency in taste, quality, temperature, and preparation of each food served
• Prepare mise-en-place for kitchen operations
• Maintain and upkeep of kitchen machinery and equipment
• Facilitate ordering and receiving of inventory
• Ensure that the team comply with the health and safety regulation during food preparation

Who are we looking for:

• A valid Food Hygiene Certificate (minimally Level 1)
• Good understanding of the preparation and storage of ingredients
• Excellent attitude towards learning; the team welcomes aspiring chefs with little to no relevant experience in Italian cuisine

Perks:

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry

If you're a passionate chef with a strong work ethic we invite you to apply!

About ATLAS Bar Singapore:

Nestled in the heart of Singapore, ATLAS is one of the World’s 50 Best Bars and a forerunner to the region’s cocktail culture. We are an opulent and elegant establishment that boasts an extensive collection of rare and exquisite spirits, wines and champagnes from around the world. The ATLAS kitchen provides a supporting food program with a focus on classic European cuisine, delivered with care and attention to detail.

Our venue offers a unique blend of classic charm and contemporary luxury, providing an unparalleled experience for our guests over the past seven years.

About Job Position:

We are on the hunt for a dynamic Demi Chef de Partie, to play a vital role in our Pastry Kitchen by supporting the team in various food preparation and cooking/baking tasks. You will be responsible for assisting Chefs in maintaining high culinary standards, adhering to recipes, and ensuring the efficient operation of the kitchen. You will have the chance to learn and develops culinary skills under the guidance of experienced chefs while contributing to the overall success of the kitchen and dining experience.

Duties and Responsibilities:

• Assist the Senior Chef de Partie to achieve the highest levels of guest satisfaction, team satisfaction, and health and safety standards.
• Take responsibility and ownership of the pastry station, ensuring proper setup and stocking.
• Prepare mise en place according to established guidelines.
• Strive for excellence in quality and presentation, consistently delivering exceptional pastry creations.
• Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.
• Foster a service culture by demonstrating passion for providing exceptional service to others.

Do you thrive in a fast-paced environment?

At ATLAS, we embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality.

Are there other benefits?

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, ATLAS is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

• Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.
• Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.
• Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

• Must need to work on weekends and public holidays
• Must have Proficiency to speak English, Tamil,
• Gujarathi and Hindi
• Must have atleast 3 years cooking expereince in all kind of Gujarathi food receipes
• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Responsibilities

.Set up the kitchen with cooking utensils and equipment ,like knives, pans and kitchen scales

.Study each recipe and gather all the necessary ingredients .Cook food in a timely manner

.Delegate tasks to kitchen staff

.Inform wait staff about daily specials

.Ensure appealing plate presentation

.Supervise cooks and assist as needed

.Slight modify recipes to meet customers' need and requests

.Monitor food stock and place orders

.Check freshness of food and discard out-of-date items

.Experiment with recipes and suggest new ingredients

.Ensure compliance with all health and safety regulations within the kitchen area

Requirements

.Proven work experience as a chef or cook

.Hands-on experience with various kitchen equipment

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

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

Mad About Sucre is a multi award-winning restaurant, patisserie and chocolaterie specialising in the finest French-inspired Western cuisine, handcrafted cakes and chocolates, and bespoke cocktails.

“If it's good for our families and loved ones, it's good for our guests.”

This ethos has guided the way Mad About Sucre operates since we welcomed our first guests in 2015. Over the years, we have served up gastronomic feasts bursting with natural goodness and delight the palate, all while staying true to our promise of only ever using the finest natural ingredients and organic flours, with absolutely no preservatives, pre-mixes and artificial ingredients.

Since then, Mad About Sucre has budded into a key destination for an intimate, memorable dining experience and one that is great for celebrations. Here, you’ll find comforting food, biodynamic wines, bespoke cocktails, exceptional desserts and excellent hospitality all under one roof.

With the support of our guests, and the commitment to excellence from our team, we have been recognised as Singapore's Best Patisserie and Best Bakery (2015, 2017, 2018, 2019), one of Singapore's Top Restaurants (2017, 2018, 2019, 2020), and one of Singapore's Top 3 French Restaurants.

In planning for our expansion, we invited appropriate candiates for the position of Junior Sous Chef. This role will report to Head Chef and is to be groomed for future ledership under a structured program.

The role consists of many varying responsibilities including:

• Food preparation process and delegating tasks
• Cooking and preparing high quality dishes
• Cointributing to menu planning, recipes and developing dishes
• Working closely with other Chefs of all levels within the group
• Being responsible for health and safety
• Being responsible for food hygiene practices
• Ensuring food quality and excellent standards are maintained for all dishes created
• Assisting with determining food inventory needs, stocking and ordering
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Requirements:

• Relevant Food Safety certifications
• Minimum 1 year relevant experience
• Awareness of manual handling techniques
• Experience of kitchen equipment
• Experience of dangerous equipment such as knives
• Competent level of English spoken and written

Alongside some of these more general skills, all good Chefs should possess:

• Good knowledge of all sections
• Ability to produce good quality food
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptablity to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work
• Positive and approachable manner
• Team player qualities
• Good knowledge of Scrach cooking and French cuisine.

Mad About Sucre is a equal-opportunity employer and takes pride in having a diversified work environment.

Email us at enquiries@MadAboutSucre your detailed resume.

We are looking for motivated individuals to join our kitchen:

Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

Prepare and cook food in all areas of the kitchen as and when directed

Able to deliver food items on time with consistent standard & presentations

Coordinate food production, stock and quality

Ensure station is organized so that meals go out on time and the work area remains clean and orderly

Constantly check the quality of food prepared with regards to taste and temperature according to the company standard

Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage

Oversee the cleanliness of kitchen, the equipment, work stations and environment.

Chef Responsibilities:

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

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

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

Job Description & Requirements

Chinese food

Can fry and cut

To work with the kitchen team to produce food for the unit to a high standard daily.

To ensure kitchen is supervised and managed efficiently and effectively to ensure total accountability for their productivity and efficiency

Knowledge of health and safety standards

Handle the planning and development of menus and recipes

Ensure that all areas of the kitchen are clean and sanitized including food processing equipment, cooking utensils and other light equipment.

Work well under pressure and have no qualms assuming additional responsibilities.

Ensure prompt and speedy delivery of the orders

Requirements

Experience in Catering food

Previous traditional Indian Restaurant Experience

Restaurant Industry Knowledge

Extensive Food and Beverage Knowledge

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.
love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.
REQUIREMENTS:
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.
The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.
A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

58 RECRUITMENT PTE. LTD

19C9772

67026282

We are looking for motivated individuals to join our kitchen:

Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

Prepare and cook food in all areas of the kitchen as and when directed

Able to deliver food items on time with consistent standard & presentations

Coordinate food production, stock and quality

Ensure station is organized so that meals go out on time and the work area remains clean and orderly

Constantly check the quality of food prepared with regards to taste and temperature according to the company standard

Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage

Oversee the cleanliness of kitchen, the equipment, work stations and environment.

Job Responsibilities

• Assist Chef with creation and preparation.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.
• Ensure all equipment are cleaned and kept properly.
• Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Other ad-hoc duties as requested.

Job Requirements

• Candidate must possess at least 1 to 2 years relevant experience in dining cuisines;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays

Job Descriptions

# Food Preparation:

• Assist in the preparation of ingredients, such as cutting, chopping, and peeling vegetables, and portioning meats and seafood.
• Follow recipes and cooking techniques provided by senior kitchen staff to ensure consistency and quality of dishes.
• Prepare basic sauces, dressings, and garnishes as directed by the Chef de Partie or Sous Chef.

# Cooking:

• Cook and assemble simple dishes, such as soups, salads, appetizers, and desserts, under the supervision of senior kitchen staff.
• Monitor cooking times and temperatures to ensure that food is cooked properly and meets safety standards.
• Assist in grilling, sautéing, frying, baking, and other cooking methods as required.

# Kitchen Operations:

• Maintain cleanliness and organization in the kitchen, including washing dishes, sanitizing work surfaces, and storing food items properly.
• Assist in receiving and storing deliveries of food and supplies, checking for quality and freshness.
• Follow proper food handling and sanitation procedures to prevent contamination and ensure food safety

# Learning & Development:

• Learn and develop culinary skills under the guidance of experienced kitchen staff, including knife skills, cooking techniques, and recipe execution.
• Seek opportunities for training and skill enhancement to advance within the culinary profession.
• Demonstrate a willingness to learn and adapt to the dynamic environment of a professional kitchen

Job Requirements

• Previous experience in a kitchen environment is preferred but not required.
• Basic knowledge of food safety and sanitation practices.
• Ability to follow instructions and work effectively as part of a team.
• Good communication skills and a positive attitude towards learning.
• Physical stamina and the ability to work in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

Benefits

• Multi-cultural work environment;
• Dedicated training programs;
• A highly motivated team;
• Firm commitment to the development of careers.

Working Hours

• 44 - 50 hours a week
• Shift depends on the weekly roster

Western Cuisine Cook

Working days: 6 days, 9hour per day (more than 48hour consider OT)
Location: MBS
Salary: $2,300 - $2,600

Job Description:
• Prepare all ingredient assigned by Head Chef/Junior Sous chef.
• Cook and plate food items accurately to specifications.
• Ensure the daily kitchen set-up is carried out on time and in accordance to the standards.
• Ensure all work stations and equipment are maintained in a clean and fully operational manner all the time.

Job Requirements:
• Prefer working experience in the western restaurant

WhatsApp: https://wa.me/6591044149 (Shermaine)

Siah Sze Ming Reg No: R24125414

The Supreme HR Advisory Pte Ltd EA No: 14C7279

The incumbent will be reporting to the Head Chef and assisting in the management and supervision of the kitchen operations, design and plan the menu, control inventory and managing the food cost.

Responsibilties depending on level and positions:

• Responsible in supervising, training and mentoring the kitchen crew (Sous Chef)
• Planning the work schedule for kitchen crew (Sous Chef)
• Maintain and enforce operational health and safety standards and food hygiene regulations
• Ensure that all food items are prepared according to standard receipe and control food portion and minimizing waste
• Ensure accurate use and maintenance for all the kitchen equipment
• Maintain adequate amount of food, storage containers, packaging supplies etc.
• Maintain proper ordering and receiving orders according to standard operating procedures
• Responsible for quality, taste and presentation of the food in accordance with the standards

Requirements:

• At least 1-5 years of working exeperience as a Chef specialized in preparing chinese cuisine (depending on position)
• An individual who has passion in food creation and leadership oriented
• Establish effective standards for all food production and presentation
• Preferably able to manage food stock, purchase, track expenses and manage a budget

5-6Days / Central / Near MRT

$2.8K - $3.8K

Job Responsibilities:

· Support the Sous Chef and Head Chef with daily tasks

· Provide guidance and leading the chefs including but not limited to, line cooking, food preparation, and dish plating

· Oversee and organize kitchen stock and ingredients

· Keeps cooking stations well-stocked, especially before and during prime operation hours

· Manage food and product ordering by keeping detailed records and minimize waste, plus work with existing systems to improve waste reduction and manage budgetary concerns

· Supervise and assist in all food preparation and presentation to ensure quality and restaurant standards

· Work with the head chef to maintain kitchen organization, staff ability, and training opportunities

· Verify that food storage units all meet standards and are consistently well-managed

· Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing

Requirements:

· At least 3 years’ experience

· Process Food and Beverage Safety and Hygiene certificate

· Strong knowledge in Food and Beverage

· Strong organizational and problem-solving skills and attention to detail

· Must be able to work on shift roster (including Sat, Sun & PH)

Core Responsibilities:

• Bakery: Demonstrate knowledge of baking techniques and processes; follow recipes as required.
• Pastry: Understand pastry techniques and applications; follow recipes accurately.

Requirements:

• 2 to 3 years of experience in kitchen settings, familiar with kitchen equipment.
• Diploma or certificate in pastry or a related field.

If you are interested in any of the positions, do kindly drop your most updated resume to [email protected]

Esther Lim Suk Hui

EA Personnel No: R18728082

Recruit Express Pte Ltd (Healthcare & Lifesciences Division)

EA License: 99C4599

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.