• Position Title: Chef De Partie
• Location : Newton
• Working Days : 44hrs per week including weekend and PH
• Salary : $2,500 - $3,600 Gross (Depends on Experience)

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

* Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.

* Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department

* Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.

* Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.

* Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.

* Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor

* Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.

* Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene

* Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.

* Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge

* Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen

* Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.

* In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.

* Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

* With fine dine experience

Working in a small team, you will prepare all food items, working in the kitchen mostly.

Depending on your experience, you will take on the role from Kitchen assistant to Chef De Partie.
Training and guidance will be provided where necessary.

Details:
Only candidates with full time kitchen experience and/or certificate from a culinary institution may apply.
Good verbal communication in English.
44-hour 5-day work week can be arranged.
Rotating shifts and working on PH/weekends.

Complimentary staff meals for all shifts
Staff Discount for family.
Annual and Medical leave
Referral Bonus

Preferred
Full time kitchen experience of at least 1 year, with experience in preparing mise en place.
Experience in western/ brunch menu.
Experience in multiple methods of cooking including the use of combi-oven, pan frying, deep frying and griddle etc.
Experience in baking or desserts is a bonus.
Communication in 2 languages or more.
A valid Food Hygiene Certificate.

Fresh graduates from Culinary schools are welcome to apply too!

Cooking is a team sport. It requires stamina and flexibility.
A respect for cleanliness and hygiene is an absolute necessity.
A sensitive palate is crucial too.

Please email your recent resume and expected salary to [email protected] if you are interested.

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Chef de Partie (Spanish Cuisine)

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Liaw Ying Ru Karis Reg No: R24125303

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Chef de Partie (Spanish Cuisine)

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Liaw Ying Ru Karis Reg No: R24125303

The Supreme HR Advisory Pte Ltd EA No: 14C7279

COMPANY DESCRIPTION

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.

RESPONSIBILITIES

1. Pastry Preparation: Assist the Pastry Chef in preparing a variety of pastries, desserts, bread, and other baked goods according to recipes and standards.

2. Production: Execute daily production tasks efficiently and effectively to ensure all pastry offerings are prepared on time and to the highest quality standards.

3. Quality Control: Maintain strict quality control measures throughout the pastry production process to ensure consistency and excellence in taste, presentation, and texture.

4. Ingredient Management: Assist in managing inventory and ordering of pastry ingredients and supplies to ensure adequate stock levels while minimizing waste.

5. Kitchen Organization: Maintain a clean and organized pastry kitchen, including storage areas, workstations, and equipment, adhering to sanitation and safety standards at all times.

6. Training and Mentorship: Provide guidance and support to junior pastry team members, including commis chefs and apprentices, to foster skill development and maintain a cohesive team environment.

7. Adherence to Regulations: Ensure compliance with all health and safety regulations, food hygiene standards, and company policies related to food handling, storage, and sanitation.

1. Culinary Education: Formal culinary training or apprenticeship in pastry arts from a recognized culinary institute or equivalent work experience.

2. Experience: Minimum of 2-3 years of experience working as a Pastry Chef de Partie or similar role in a high-volume kitchen.

3. Technical Skills: Proficient in a wide range of pastry techniques, including baking, piping, molding, tempering chocolate, and sugar work. Knowledge of different types of dough, creams, fillings, and glazes.

4. Attention to Detail: Exceptional attention to detail and precision in pastry preparation and presentation, with a focus on delivering consistently high-quality products.

5. Team Player: Excellent teamwork and communication skills, with the ability to collaborate effectively with other members of the culinary team to achieve common goals.

6. Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.

7. Physical Stamina: Ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.

The Pastry Chef de Partie will be responsible for assisting the Pastry Chef in preparing high-quality pastries, desserts, bread, and other baked goods. The ideal candidate will have a creative flair, exceptional attention to detail, and a strong understanding of pastry techniques.

Join us in crafting unforgettable sweet experiences and making every meal memorable for our guests!

**Please note that only shortlisted candidates will be contacted.

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

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

. Assist the head chef in daily kitchen operation

. Cutting, steaming, frying, etc.

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

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

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

. Other ad hoc duties assigned by the management

. Relevant experience

. Able to get along with team members

. Needs to work on split shift daily

. Needs to work on weekends & public holidays

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

. Able to work in a Non-Aircon environment

. 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

· Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.

· Ability to prepare food quickly in a fast paced environment.
Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.

· Being able to come up with own recipes and ideas to improve the menu selection.
Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.

· Knowledge in food preparation for event catering would be advantageous to this role.

. Approve and “polish” dishes before they reach the customer

. Plan orders of equipment or ingredients according to identified shortages

. Proven min 2 years to 5 years experience as a 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

. Check freshness of food and ingredients

. Supervise and coordinate activities of cooks and other food preparation workers

. Develop recipes and determine how to present the food

. Plan menus and ensure uniform serving sizes and quality of meals

. Inspect supplies, equipment, and work areas for cleanliness and functionality

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

Job Summary:

The Pastry/Baker is responsible for preparing a variety of baked goods and desserts while also assisting in the preparation of cold dishes. This role requires versatility, ensuring all food preparation meets the restaurant’s quality standards and is done in an organized and timely manner.

Key Responsibilities:

1. Pastry and Baking Duties:

• Prepare and bake a variety of baked goods, including breads, cakes, pastries, and other desserts.

• Follow standard recipes and adapt them for special requests or dietary needs.

• Ensure that baked goods are fresh, aesthetically pleasing, and consistent in flavor and texture.

• Create and decorate desserts and pastries for daily service and special occasions, such as holidays or events.

• Maintain and manage bakery inventory, ensuring ingredients are fresh and well-stocked.

2. Cold Kitchen Responsibilities:

• Prepare and plate cold dishes such as salads, appetizers, cold sandwiches, and other items from the cold kitchen menu.

• Assist in the preparation and portioning of ingredients for cold dishes, ensuring freshness and quality.

• Ensure proper handling and storage of perishable items, adhering to food safety guidelines.

• Collaborate with the Head Chef to design new cold kitchen menu items and seasonal offerings.

3. Quality Control:

• Monitor the quality of both pastries and cold dishes, ensuring they meet the restaurant’s standards for taste, texture, and presentation.

• Conduct regular checks to maintain consistency and freshness.

• Ensure proper temperature control for cold ingredients and prepared dishes.

4. Inventory and Ordering:

• Monitor stock levels for bakery ingredients, cold kitchen items, and ensure timely reordering to avoid shortages.

• Assist in receiving and storing deliveries, ensuring items are of the highest quality and freshness.

5. Collaboration and Communication:

• Work closely with the Head Chef and kitchen team to ensure a smooth workflow between the pastry and cold kitchen stations.

• Assist other kitchen stations as needed during peak hours or special events.

• Communicate effectively with the service team to meet customer requests, special orders, or last-minute menu adjustments.

6. Customer Interaction:

• Occasionally assist with customer requests regarding special orders for cakes, desserts, or cold dishes.

• Collaborate with the front-of-house team to ensure customer satisfaction with both pastries and cold dishes.

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Position Title: Pastry Chef
• Location : Scotts Rd (Newton)
• Working Days : 5 days (include weekend , Off at Mon & Tues)
• Working Hours: 1130am - 5pm
• Salary : $2,500 - $2,800 (Depends on Experience)
• 
  

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

• Location : Newton
• Working Days : 5 days
• Working Hours: 1130am - 5pm
• Salary : $2,500 - $2,800
  
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Position Title: Pastry Chef

• Location : Newton
• Working Days : 5 days (include weekend , Off at Mon & Tues)
• Working Hours: 1130am - 5pm
• Salary : $2,500 - $2,800 (Depends on Experience)
  
  Roles & Responsibilities
• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

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!

We are seeking a skilled and enthusiastic Chef De Partie to join our Pastry team. You will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

Job Description :

• Prepare and bake a variety of pastry-based confectioneries according to recipes and standards.
• Accurately measure and weigh ingredients.
• Ensure compliance with hygiene, safety, and quality standards at all times.
• Support food and beverage operations as needed.
• Contribute to continuous improvement initiatives within the pastry workstation.
• Communicate effectively with team members and escalate customer feedback through appropriate channels.
• Maintain a clean and organized work area.

Requirements:

• Proven relevant experience or have worked in similar role.
• At least 2 years of experience in similar capacity.
• Knowledge of pastry-making techniques and baking methods.
• Familiarity with hygiene and safety regulations in a kitchen environment.
• Strong attention to detail and ability to follow recipes accurately.
• Excellent communication skills and ability to work well in a team.
• Ability to work efficiently in a fast-paced environment.
• Singaporeans & PR only.
• Possess relevant professional qualifications.
• Able to work independently & a good team player.
• Good interpersonal and communication skills.
• 6 days work week.
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 23 Nov 2024.

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

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,400 - $3,200

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Leong Jia Qi Reg No. : R24124746

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

• Location : Various location
• Working Days : 44hrs per week including weekend and PH (5days)
• Salary : $2,200 - $2,300 (Depends on Experience)
• Demi Chef Salary can up to $2,500

Roles & Responsibilities

• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Acquire information about methods, procedures, and standards required to contribute to the smooth running of the Kitchen.
• From time to time, will be assigned to specific projects with performance objectives to stretch their potential further.
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management.

Leong Jia Qi Reg No. : R24124746

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.

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor Degree in Hotel Management

· Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Responsibilities

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safet regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) 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

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours or weekend if needed

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.

58 RECRUITMENT PTE. LTD

19C9772

67026282

Assisting Head chef in food preparation and production, maintaining high quality standards of all food products and dishes.

Involve in daily operation needs and duties such as inventory, ordering and receiving for the kitchen or food supplies throughout the day.

Maintain basic cleanliness and food hygiene standards.

Relevant experience in Japanese Cuisine will be an added advantage

Able to work night shift and split shift

Able to do OT on weekends and public holiday

Requirements

Minimum 5 years of relevant experience in F&B industry

Have good product knowledge on food items

Candidate must possess strict sense of hygiene and safety standards

Excellent organizational skills and communication skills

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

able to cook indian, thai, malay chinese cuisine.

work is in central kitchen and timings are staggered. more will be informed via interview.

able to work in a stress enviroment.

basic hygeine cert is required.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours or weekend if needed