Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

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

Responsibilities:

• 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.

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description & Requirements

Head chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food.

Executive Chef Responsibilities

The Head Chef required to cut pork, beef, chicken, seafood ,vegetables and others, we have pork contained dishes.

· Planning and directing food preparation and culinary activities

Cook Chinese north eastern cuisine and sichuan cuisine dishes

· Modifying menus or create new ones that meet quality standards

· Estimating food requirements and food/labor costs

Responsibilities

· Plan and direct food preparation and culinary activities

· Modify menus or create new ones that meet quality standards

· Estimate food requirements and food/labor costs

· Supervise kitchen staff’s activities

· Arrange for equipment purchases and repairs

· Recruit and manage kitchen staff

· Rectify arising problems or complaints

· Give prepared plates the “final touch”

· Perform administrative duties

· Comply with nutrition and sanitation regulations and safety standards

· Keep time and payroll records

· Maintain a positive and professional approach with coworkers and customers

Requirements

· MUST HAVE 10 YEARS working experience as a head chef in Northe eastern Cuisine and Sichuan Cuisine.

· Excellent record of kitchen management

· Ability to spot and resolve problems efficiently

· Capable of delegating multiple tasks

· Communication and leadership skills

· Keep up with cooking trends and best practices

Can speak, read and write mandarin is an advantage.

We're looking for a Executive Chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Job Description & Requirements

Head chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food.

Executive Chef Responsibilities

The Head Chef required to cut pork, beef, chicken, seafood ,vegetables and others, we have pork contained dishes.

· Planning and directing food preparation and culinary activities

Cook Chinese north eastern cuisine and sichuan cuisine dishes

· Modifying menus or create new ones that meet quality standards

· Estimating food requirements and food/labor costs

Responsibilities

· Plan and direct food preparation and culinary activities

· Modify menus or create new ones that meet quality standards

· Estimate food requirements and food/labor costs

· Supervise kitchen staff’s activities

· Arrange for equipment purchases and repairs

· Recruit and manage kitchen staff

· Rectify arising problems or complaints

· Give prepared plates the “final touch”

· Perform administrative duties

· Comply with nutrition and sanitation regulations and safety standards

· Keep time and payroll records

· Maintain a positive and professional approach with coworkers and customers

Requirements

· MUST HAVE 10 YEARS working experience as a head chef in Northe eastern Cuisine and Sichuan Cuisine.

· Excellent record of kitchen management

· Ability to spot and resolve problems efficiently

· Capable of delegating multiple tasks

· Communication and leadership skills

· Keep up with cooking trends and best practices

Can speak, read and write mandarin is an advantage.

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Position: Senior Pastry Chef

• Working locations: Food Concept @ Pandan
• Working Hours: 6 days, 44 hours excluding break time
• Salary: $3,000 - $4,000

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Willing to work on rotating shifts, weekends and public holidays.

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Operations

• To take pride in personal appearance for personal hygiene and uniform.
• To strictly follow the rules imposed by Government for events such as Covid-19
• To constantly be physically involved in all phases of the daily operation requirements.
• To check all set-ups for restaurant functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.
• To constantly check the quality of food prepared with regard to taste and temperature.
• To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
• To monitor and fully implement the portion control established with the recipe given.
• To minimise waste and spoilage.
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
• Ensures smooth and effective communication among the kitchens and with other departments.
• To constantly be alert on freshness, presentations and temperature of food served.

Hygiene And Sanitation

• Liaise and work closely with the other Chefs for pre-planning and execution of cleanliness of equipment.
• To check all machinery, ensure proper maintenance and usage of the equipment. Misuse of equipment should be reported and disciplinary action should be taken.
• Follow the hygiene and sanitation procedures when handling food / equipment / utensils.
• Make sure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and properly sanitized.
• To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times.
• To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated.
• To work closely with the other Chefs and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.

Training / Development:

• Commitment for the future through objective guidance.
• To attend training classes for staff to develop their skills / new menu items.
• To be trained on fire and safety, emergency procedures and hygiene.
• To provide the necessary assistance / support to other staff in the kitchen.

Cost Control:

• To help the Head chef to keep the food cost at a set %, every month following recipes and instructions to prepare dishes in the proper way.
• If you receive the goods and sign the supplier invoices, make sure there are no mistakes or over charged items.
• To control that food portioning, serving, requisitions / receiving from stores are properly controlled / minimized wastage based on the Head chef SOP.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Chef Responsibilities:

• Must have experience with Sichuan Cuisine, Northeastern Cuisine, Hunan Cuisine.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• 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:

• Past experience as a working chef.
• Agreeable with weekend work shifts and public holidays replaced off-in-lieu.
• 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.
• Must able to speak read and write Mandarin

Chef Responsibilities:

• Must have experience with Sichuan Cuisine, Northeastern Cuisine, Hunan Cuisine.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• 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:

• Past experience as a working chef.
• Agreeable with weekend work shifts and public holidays replaced off-in-lieu.
• 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.
• Must able to speak read and write Mandarin

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Prepare dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage proper storage and labelling of food products to minimize spoilage and food wastage
• Maintain the highest standards of kitchen and food hygiene at all times

Job Requirements:

• 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Be dependable and work well as part of a team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Position: Senior Pastry Chef

• Working locations: Food Concept @ Pandan
• Working Hours: 6 days, 44 hours excluding break time
• Salary: $3,000 - $4,000

Requirements:

• At least 5 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Willing to work on rotating shifts, weekends and public holidays.

Responsibilities:

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.
• Any other duties as assigned.

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Major Responsibilities

• Production on current menu items
• Maintain a high standard and quality
• Menu: Fruits Tart, Cheese Cake, Tiramius, Fruit Shortcake, Carrot Cake, Matcha Tart, Key Lime Tart, Early tea Tart, Puff pastry, Sponge cake
• Ensure that targetted prouuctino are met
• Ensure all preperations are in order
• Ensure to follow the team leader's instruction

Work Schedule

• 8am to 6pm ( Assigned by team leader )

Qualification

• At leaste 5 years of pastry & baking experienced
• Meet production target on a daily basis
• Able to upkeep food quality and safety

Staff Benefit

• Meal Allowance
• Staff uniform provided with a laundry service
• Annual bonus ( T&C Apply )

Chef de Partie

• 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.

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu planning & costing.
• Creating new product and recipes.
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders.

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry.
• Certificate/Diploma in Food and Beverage / Hospitality Management.
• Possess WSQ Hygiene Certificate is an advantage.
• Able to do shift work, including weekends and public holidays.
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure.
• Attention to detail and ability to identify and solve problems.

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

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)

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

Interested candidates feel free to contact me.

wa.me/6597930832

Liaw Ying Ru Karis Reg No: R24125303

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Position Title: Chef in Training (CIT)

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

Interested candidates feel free to contact me.

wa.me/6597930832

Liaw Ying Ru Karis Reg No: R24125303

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position Title: Chef De Partie

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

Interested candidates feel free to contact me.

wa.me/6597930832

Liaw Ying Ru Karis Reg No: R24125303

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player