JOB RESPONSIBILITIES:

• Develop and implement business strategies for the kitchen that align with the company's overall mission, values and strategies.
• Ensure the safety and hygiene standards in the kitchen are established, implemented and maintained.
• Review and control food costing.
• Check and ensure a consistency in the freshness and quality of food.
• Consistently improve and maintain a high quality food preparation and food presentation.
• Supervise associates to keep the kitchen areas organized and tidy on a daily basis especially the refrigerators and storerooms.
• Check and ensure storage of food items complies fully with provincial regulations.
• Purchase food and culinary equipment and supplies for the kitchen. Manage and maintain an acceptable inventory level for operational need.
• Control costs through minimizing wastages by ordering required stock quantities.
• Create new menus for special events/festivities on an annual basis. Work closely with other departments such as Sales, to design special menus for events.
• Ensure staff are well trained by Chefs in food knowledge and preparation.
• Ensure staff grooming, quality of food prepared, staff food handling skills and hygiene standards are observed and complies with regulations and expected standards.
• Conduct monthly meeting with the team to discuss operations issues and brainstorm ideas to improve the standard and presentation of food.
• Conduct performance appraisals for associates and manage their performance through coaching and training in accordance with established Resort standards.
• Submit reports as and when required by Management.
• Perform any other duties as assigned by Management.

JOB REQUIREMENTS :

• Support and uphold the company mission, vision and values.
• Demonstrate and be perceived as a role model.
• Good communications and leadership skills.
• Maintain highest standards of professionalism, ethics, grooming and attitude towards associates and guests.

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough.

3. Able to prepare and cook Bangladeshi Cuisine.

4. Able to prepare meats, cutting slicing and de-veining meats.

5. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

6. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques.

7. Physically fit to carry heavy loading up to 40kg.

8. Able to meet production requirements and make ingredients requests based on production output.

9. Manage cooks in the kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as an all-rounder.

10. Ensure cleanliness of cooking area, processing area, and finished goods area abiding by regulatory requirements.

11. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning, and sanitization of premises.

12. Record temperature gauge for chillers and freezers daily.

13. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

14. Able to read and dish out foods based on platform orders, bulk and regular orders.

15. Always ensure use of Personal Protective Equipment.

16. Ensure kitchen KPIs are met.

17. Reports to Operations Manager.

18. Able to work independently

Skills Required/ Soft Skills:

· Possess strong culinary skills in dishing out Bangladeshi food products.

· Able to operate large capacity cooking equipment, woks and stove.

· Able to work long hours as operations commence from 6am to 10pm and different shifts.

· Multiskilled to handle multiple products at one time and handle staff movements and stations.

. Able to lift heavy bags (up to 40kg)

Educational Qualification:

Diploma Qualification, preferably in F&B or more than 8 years’ experience.

Years of Experience:

At least 3 years running Bangladeshi Food Business

Key Selection Criteria:

. Strong Culinary Skills in preparing Bangladeshi Cuisine

. Ability to work on different shifts and manage staff

. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

. Long hours due to long operational hours

. Physically able to stand long hours

. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training.

Summary

A Chef/Cook does food preparation, cooking and presentation. It is also important to follow safety and sanitation practices.

Description
• Ensure all dishes are prepared and presented in accordance with standard recipes and presentations established
• Clean and organize the workstation
• Keep your station stocked, prepared, and clean
• Completes duties as assigned by the supervisor in a timely and acceptable manner
• Clean and sanitize equipment and workstations according to job routine
• Follows recipes for appropriate measurements and procedures
• Prepares and cooks food items for patient service, cafeteria, special functions and special diets
• Participates with Sous Chef in the serving and food presentation standards for patient meals, functions, and cafeteria menu

Requirements:
• Willing to go for Food Safety Course Level 1 Course
• Prior experience in kitchen operations, food preparation or production.
• Take instructions and hardworking individual
• Able to deliver under pressures, self-motivated and passionate with culinary work
• Able to commit 6 days work week including weekends and public holidays


Work location at 239 Sime Road Singapore 289685. Transport at Caldecott MRT.

Job Title: Sous Chef – Indian Cuisine

Location: BLK 431 CLEMENTI AVE 3 , Singapore 120431

Job Type: Full-Time

About Us:
We are a well-established Indian restaurant in Singapore, known for our authentic flavors and exceptional dining experience. We are looking for an experienced and passionate Sous Chef to support our Executive Chef in leading the kitchen team and ensuring high-quality food preparation and presentation.

Key Responsibilities:

• Assist in Kitchen Operations: Support the Executive Chef in all aspects of kitchen operations, including planning, prepping, and cooking to maintain smooth service.
• Quality Control: Ensure all dishes are prepared with attention to detail, maintaining consistency in flavor, presentation, and portion sizes.
• Inventory and Stock Management: Assist in inventory control, ordering, and managing ingredients to prevent wastage and ensure adequate stock levels.
• Team Leadership: Supervise and train kitchen staff, ensuring they follow best practices and maintain a positive work environment.
• Recipe Adherence and Innovation: Ensure all recipes are followed precisely. Collaborate with the Executive Chef on menu updates and seasonal specials.
• Health and Safety Compliance: Ensure the kitchen adheres to local health and safety regulations, including proper food handling and sanitation practices.
• Support during Peak Hours: Oversee cooking stations during busy times, ensuring the team stays organized and efficient.

Requirements:

• Proven experience as a Sous Chef, ideally with expertise in Indian cuisine.
• Strong understanding of Indian spices, flavors, and cooking techniques.
• Leadership skills with the ability to manage and motivate a team.
• High attention to detail and a commitment to maintaining quality standards.
• Good communication skills and the ability to work well under pressure.

Benefits:

• Competitive salary based on experience
• Opportunities for professional growth and advancement
• Friendly and supportive work environment

Chef de Partie (work under Pura Brasa Singapore)

• 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 Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69405 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

Head Chef / Kitchen Manager

• Salary: $3,500 – $4,000
• Location: East Coast - Katong V Mall
• Working Days and Timing: 5.5 Days, Roster

RESPONSIBILITIES

・Prepare mise en place according to kitchen standards

・Prepare food orders according to recipes

・Minimise wastage and spoilage of ingredients

・Maintain excellent hygiene standards

・Follow SOPs and safety precautions

・Other ad hoc duties assigned

REQUIREMENTS

• With at least 5 years of relevant experience
• Possess Basic Food Hygiene Certificate
• Prior experience in Italian Cuisine

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

• Salary: $3,500 – $4,000
• Location: East Coast - Katong V Mall
• Working Days and Timing: 5.5 Days, Roster

RESPONSIBILITIES

・Prepare mise en place according to kitchen standards

・Prepare food orders according to recipes

・Minimise wastage and spoilage of ingredients

・Maintain excellent hygiene standards

・Follow SOPs and safety precautions

・Other ad hoc duties assigned

REQUIREMENTS

· With at least 5 years of relevant experience

· Possess Basic Food Hygiene Certificate

· Prior experience in Italian Cuisine

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

Salary: $2,800-$3,800
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

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

Open Farm Community - Our Team Culture

Open Farm Community (OFC) is a pioneering urban farm and restaurant in Singapore, dedicated to sustainable living and farm-to-table dining. Nestled in a lush garden setting. We promote local produce, seasonal ingredients, and eco-conscious practices. The team is driven by a passion for sustainability, creativity, and connecting people through food. If you're eager to be part of an innovative, nature-inspired restaurant that values sustainability and community engagement, we offer a unique opportunity to grow in a dynamic and purpose-driven environment.

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 12pm - 3pm, 6pm - 11pm)

Qualifications

• 3-5 years of culinary experience, ideally in farm-to-table or sustainable dining.
• Strong leadership and team management skills.
• Proficient in menu development with seasonal, local ingredients.
• Knowledge of kitchen operations, including inventory control and hygiene standards.Passion for sustainability and innovation in cooking.

Responsibilities

• Oversee daily kitchen operations and manage staff
• Ensure food preparation quality, consistency, and presentation
• Manage inventory, stock control, and order supplies efficiently.Control food costs, minimise waste, and manage the kitchen budget.
• Develop new menu items and support initiatives to boost sales and upselling.
• Collaborate with front-of-house staff to enhance service and customer satisfaction.
• Maintain kitchen equipment and handle repairs as needed.

Key Benefits

• Career growth and promotion opportunities
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all Spa Esprit Group brands
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• Team member referral bonus

Join us today!!

Stir Fry Chef

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience in Kitchen

Tan Jia Jun | REG No: R23112681

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

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 SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

We will need this talented individual to:

• To control the food cost and the consistency of quality and quantity of food served • Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef Requirement:

• Current Senior Sous Chef or Sous Chef with more than 10 years of experience in a 5-star hotel or reputable restaurant group

• Minimum Degree required

• Intermediate English language proficiency

• Basic knowledge of MS office, Exel and Payroll Software

• High level of flexibility

We are looking for a skilled and experienced Chinese Chef to work as a private chef at a private residence. This role is for a 15-day period, where you will prepare and serve high-quality, authentic Chinese dishes for the household. The ideal candidate will have expertise in Chinese culinary techniques and be comfortable working independently in a private setting.

Job Responsibilities:

• Plan and prepare daily meals, focusing on authentic Chinese dishes that align with dietary preferences and high standards.
• Maintain a clean and organized kitchen at all times.
• Source fresh ingredients and ensure high-quality produce is used in all dishes.
• Handle meal service from preparation to plating, ensuring timely and high-standard presentations.
• Adhere to food safety and sanitation protocols at all times.
• Communicate with household staff as needed to ensure smooth meal service.

Job Requirements:

• Proven experience as a Chinese Chef, ideally in a private chef or similar role.
• Mastery of Chinese cuisine and familiarity with traditional and modern Chinese cooking techniques.
• High attention to detail, presentation, and flavor.
• Ability to work discreetly and professionally in a private residence.
• Excellent time management and organizational skills.

We are looking for motivated individuals to join our kitchen:

• Develop seasonal and special menus to enhance the dining experience.
• Ensure all menu items are prepared to the highest standards, with a focus on flavor, presentation, and authenticity.
• Maintain the highest level of culinary excellence, adhering to the standards required for Michelin recognition.
• Oversee all kitchen operations, ensuring that dishes are prepared to specification and meet the restaurant's quality standards.
• Conduct regular taste tests and quality checks to ensure consistency.
• Lead, train, and mentor the kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Foster a positive and productive work environment, promoting teamwork and professional growth.
• Schedule and manage kitchen staff to ensure efficient operation and optimal staffing levels.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure all kitchen equipment is properly maintained and in working order.
• Implement and enforce standard operating procedures and kitchen safety protocols.
• Manage inventory levels, ensuring the availability of high-quality ingredients while minimizing waste.
• Work with suppliers to source the best ingredients, maintaining relationships and negotiating favorable terms.
• Monitor food costs and implement cost-saving measures without compromising quality.

Requirement:

• At least 12 years experience in Tapas
• Extensive knowledge and expertise in Spanish Tapas
• Prefer to Have Food Hygiene Cert
• Commitment to work rotating shifts, weekends, and public holidays.
• Motivated team player, good communication skills.

Overview:

As a Junior Sous Chef at CÉ LA VI you will play a pivotal role in our kitchen brigade, working closely with the Executive Chef and Sous Chefs. You will be responsible for assisting in the management of the kitchen operations, supervising culinary staff, and ensuring the delivery of outstanding cuisine to our guests. This position offers an excellent opportunity for career advancement and development within our renowned establishment.

Key Responsibilities

• Assist in the planning and execution of menu items with a focus on creativity and quality.
• Supervise and mentor culinary team members, including Commis Chefs and stewards.
• Oversee daily kitchen operations, ensuring efficiency and adherence to standards.
• Ensure strict compliance with food safety and hygiene regulations.
• Assist in menu development, recipe creation, and costing.
• Manage inventory, ordering, and stock rotation.
• Participate in maintaining kitchen equipment and facilities.
• Embrace opportunities for culinary learning and growth.
• Assist with Culinary & Food Safety Administration, HR Coordination, Food Costing & Recipe Management and Events Planning and Menu Updates & Printing

Qualifications

• 4-5 year experience
• Proven experience as a Chef de Partie or similar role in a reputable restaurant or hotel.
• A culinary degree or equivalent certification is a plus.
• Strong culinary skills and creativity in the kitchen.
• Leadership abilities and experience in supervising culinary staff.
• Proficient in menu planning, recipe development, and cost control.
• Excellent knowledge of food safety and sanitation standards.
• Ability to thrive in a high-pressure, fast-paced kitchen environment.
• Strong communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays as required.

Job Description

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

• 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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• 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

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Job Description

• Slice and prepare fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in texture and presentation.
• Inspect fish and seafood quality to ensure they meet freshness and quality standards.
• Plate sashimi dishes attractively, following the restaurant's presentation guidelines.
• Collaborate with the Head Chef and kitchen team to develop seasonal sashimi dishes and keep the menu innovative.
• Follow all food safety protocols for handling and storing raw fish and seafood to prevent contamination and ensure customer safety.
• Maintain a clean and organized sashimi station, ensuring all necessary tools and ingredients are readily available.
• Work closely with kitchen staff to facilitate smooth service and manage order flow efficiently during peak periods.

Job Requirements

• Previous experience as a sashimi or sushi chef with strong knowledge of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision for uniform, thin slices.
• Familiarity with different types of fish, seafood, and garnishes used in sashimi.
• High attention to detail and commitment to maintaining food safety and cleanliness standards.
• Genuine interest in Japanese culinary traditions and enthusiasm for working with fresh, premium ingredients.
• Physical ability to stand for extended periods, use sharp knives, and work in a high-paced kitchen environment.
• Effective teamwork skills, good communication with kitchen staff, and the ability to stay composed under pressure.

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Central Kitchen Sous Chef

Job Description

• Lead the kitchen operation team to prepare and deliver quality product.
• Work with the kitchen team to maintain tacit understanding and work efficiency.
• Assist the chef ensure prepare or supervise cooking and other food preparation activities on a daily basis. In additional, the cooking equipment, work area and ingredients need to be checked to ensure compliance with regulatory standards. If the materials are insufficient, have to place an order as soon as possible.
• Assist in other ad-hoc operational duties where required
• Sous chefs may also be responsible for reviewing kitchen inventory and estimating what foods are needed.
• In addition, sous chefs may be responsible for running the kitchen in the head chef’s absence.

Job Requirement

• Good interpersonal & communication skill
• Energetic & good team player
• Other ad-hoc duties as assigned
• Able to work independently, teamwork, pressure, hot and oily environment.

Job Highlights

• Learn about Wines
• European French Cuisine
• Fun Team

Job Description

• Lead in the creation, preparation and design of all food menus

• Lead in R&D of new dishes

• Produce high quality plates both design and taste wise

• Ensure that the kitchen operates in a timely way that meets our quality standards

• Fill in for the Head Chef in planning and directing food preparation when necessary

• Resourcefully solve any issues that arise and seize control of any problematic situation

• Manage and train kitchen staff, establish working schedule and assess staff’s performance

• Order supplies to stock inventory appropriately

• Comply with and enforce sanitation regulations and safety standards

• Maintain a positive and professional approach with coworkers and customers

Job requirements:

· Able to prepare and cook and plate menu dishes independently

· Experience in European cuisine will be great advantage

· Handle full-house crowd pressure and fulfil orders on time

· Experience in handling private dining events/ birthday dinners/ company seminars etc. will be good advantage

· Trained in food safety and hygiene

· Understand fire and workplace safety principles

· Willing to assist in front-end operations (if needed)

Other information:

· Staff meals

· Transportation claims (when applicable)

· AWS, AL, ML

· Medical and dental benefits

· Small and close-knit team

· 5.5 day

Chef de Partie / Junior Sous Chef (Western Cuisine)

• 5/6 days (tbc during interview)
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

As a Chef De Partie you will be responsible for the following:

Responsibilities:

• Ensure quality control food prepared in area of work
• Ensures adequate mis-en place is prepared
• Organises all necessary food requisitions and food transfers directed by the oulet chef
• Ensures that all items are properly served and rotated to the specification in the Food Preparation Department
• Ensures the proper handling, cleanliness and maintenance of the work area and equipment
• Ensures a professional attire and personal hygiene at all time

• Requirements:
• Candidate must be able to communicate in simple English
• Able to perform spilt shifts including on weekends and public holidays
• Strong interest and passion in culinary

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $200 per year
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted applicants will be notified.