• Overall in-charge of kitchen catering operations
• Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
• Procurement, selection, inspection and preparation of ingredients
• Prepare and serve menu items
• Lead, supervise and provide guidance to team members
• Ensure smooth and efficient running of kitchen operations
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
• Ensure self and team’s compliance with all company policies/service procedures/standards at all times
• Align with HSE & SFA requirements
• Any other duties assigned

· Require wok experience.

· Prepare and cook menu items according to established recipes and quality standards.

· Ensure safe handling, storage, and cooking of all food products.

· Monitor food quality and presentation to meet customer expectations.

· Coordinate with kitchen staff to manage orders efficiently during busy periods.

· Inventory management, ordering supplies, and maintaining equipment.

· Assist in training new employees on kitchen operations, safety protocols, and food preparation techniques.

· Assist in developing and updating menu offerings based on seasonal availability and customer preferences.

· Maintain high standards of quality and freshness for all ingredients, conducting regular inspections and quality checks.

· Maintain proper rotation of product in all chillers to minimize wastage/spoilage.

· Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.

· Follow kitchen policies, procedures, and service standards.

· Follow all safety and sanitation policies when handling food and beverage.

· Full awareness of all menu items, their recipes, methods of production, and presentation standards.

· Having a can-do attitude and be committal.

· Any other ad-hoc duties assigned, including inventory and costing of items.

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah

HIRING FOR:

COMMIS / DEMI CHEF

1. THE PROVIDORE SINGAPORE

Western Cuisine

Job Description:

Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:

• Follow the Sous Chef / Outlet Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor, and ensure adequate supply at the cooking stations
• Prepare specific food items and stock up of required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Responsible for stock rotation by ensuring the freshness of ingredients to be used
• To practice proper inventory management through the safeguarding of stock-taking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• 1 or 2 years of related experience in a Food & Beverage (F&B) establishment

*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Cooks into established CDPs, Junior Sous Chefs and Sous Chefs

• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

Working Location: Tampines One

Working Hours: 5 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties
• Adhere to company’s standard operating procedures

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Job Description & Requirements

As a senior member of the team, you will be working closely with and reporting to the Executive Chef. You will be responsible for producing quality food to menu specifications, and oversee for all aspects of the kitchen in the Executive Chef’s absence. You will also motivate the kitchen staff to achieve targets and maintain high standards. You are creative and enthusiastic about good food and its presentation. An understanding of budgetary control will be essential to perform well in this role.

RESPONSIBILITIES

• Participate in the conceptualization of the restaurant’s food menu together with the Executive Chef
• Assist to plan and direct food preparation processes
• Actively review and update menu with new and exciting items to keep up-to-date and engage the interests of guests
• Consistent production of high quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guests' experiences and satisfaction
• Train, manage and assess team performance, paving professional and personal growth for the team
• Manage and plan work schedules for the back of house
• Identify staffing needs and assist in the recruitment and training of new employees
• Ensure strict compliance to safety, sanitary and hygiene standards set by the company
• Maintaining a positive and professional approach with all employees and customers
• Any other duties as assigned by Management

REQUIREMENTS

• Proven experience with Japanese cuisine in similar capacity
• Exceptional in kitchen management
• Service oriented, able, and willing to engage customers in an open bar counter service concept
• Holds critically high hygiene and safety standards
• Able to work well under pressure in a fast-paced environment
• Outstanding communication and leadership skills
• Strong mental capacity to learn, take demands and multi-task

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

Join Our Team and Enjoy Fantastic Benefits!

· Bake artisan and decorative breads/ cakes.

· Produces a wide range of breads, pastries and other baked items.

· Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Keep up to date with the current promotions and new items in the menu.

· Supervise the baking team in preparing baked items and adopting new baking techniques to add variety to the menu.

· Guide and train employees on the use of the baking equipment and coordinate provision of appropriate training where needed.

· Maximize the productivity of the kitchen staff.

· Ensure that procedures for suppliers, equipment, work areas are in compliance to the established standards.

· Ensure correctness of food quantities, keeping food wastage to minimum.

· Ensure production targets of assigned section are met and food products meet required production standards.

· Report and escalate repairs or preventive maintenance to equipment suppliers and vendors.

· Monitor the set-up of work stations for cleanliness and safety compliance with local regulations and company requirements.

· Maintain good knowledge on standard food preparation by immediate superior/ manual provided by the company.

· Maintain the kitchen cleanliness (housekeeping).

· Ensure that food hygiene and safety standards are maintained and comply.

· To adhere to kitchen SOPs.

· Report on time, in proper uniform and grooming standard.

· Maintain good personal hygiene as well as high work and safety standards in the workplace.

· Assist in dishwashing duties as and when required.

· Execute any other duties as assigned.

Benefits

· Staff Discount

· Medical Benefits

· Career Progression

· Flexi Health Benefits

· Performance Incentive Bonus

We are expanding and immediate position(s) are available!

If you feel that you're the fit for us! Please do

Position: Roast Chef (Cantonese cuisine)

• 6 days, 10am- 10pm
• Salary: $2500 -$3500, senior chef $4000 -$4500
• Location: CIMB Plaza (Raffles place) / (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Descriptions

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

• Need to learn how to grill food
• Have kitchen experience is better

Benefits

• Paid Annual Leave Per Year : seven (7) Days
• Paid Outpatient Sick Leave Per Year : up to fourteen (14) days
• Other Medical Benefit : up to $300 per year（listed by MOM)
• Other Salary–Related Components : monthly sales incentive (subject to individual and outlet sales performance)
• Year end bonus( CNY Bonus)
• Staff meal
• Team lunch/dinner
• T&C Apply

Working Hours

• Working Days: 5 days a week
• Working Timing:
• 1000 hrs to 2100 hrs
• (2 hours break)

Job Description

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Preparing meal ingredients for Sous Chef / Head Chef which includes washing, peeling, cutting, and slicing ingredients.
• Packing take-out orders as needed.
• Removing garbage, replacing garbage bags, and washing garbage bins.
• Mopping and sweeping the kitchen areas as required.
• Washing and dry dishes as and when required
• Storing ingredients and food items according to food safety standards.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Establishing and maintaining effective working relationships with colleagues
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef / Head Chef on the daily requirements, functions and also about any last minute events.
• Assist Head chef with new menu planning

Job Descriptions

• Prepare and execute high-quality Italian fine dining dishes
• Manage a specific section of the kitchen with precision and attention to detail
• Ensure exceptional food quality, taste, and artistic presentation
• Maintain strict kitchen hygiene and adhere to food safety regulations
• Assist in menu development and seasonal adjustments
• Contribute to the restaurant's pursuit of culinary excellence

Job Requirements

• Experience as a CDP, Junior CDP, or Commis Chef in Italian fine dining would be preferred
• Strong knowledge of Italian cuisine, ingredients, and cooking techniques
• Ability to work efficiently in a high-pressure fine dining environment
• Excellent attention to detail and consistency in food preparation
• Team player with good communication skills
• Passion for Italian gastronomy and commitment to culinary arts

Benefits

• Medical
• Uniform
• Staff Meal
• Incentives

Working Hours

• 5.5 days work / week

Job Descriptions

# Food Preparation:

• Prepare and cook a variety of Japanese curry rice and noodle dishes according to established recipes.
• Ensure all ingredients are fresh, properly stored, and prepared to the highest quality standards.
• Maintain cleanliness and organization in the kitchen, following food safety and sanitation guidelines.

# Cooking:

• Cook and present dishes with consistency, focusing on taste, texture, and appearance.
• Adjust recipes and cooking techniques to accommodate customer preferences or dietary requirements when needed.
• Monitor food quality and adjust cooking processes to ensure optimal results.

# Inventory & Ordering:

• Manage kitchen inventory, including ingredients, spices, and other supplies.
• Place orders with suppliers to ensure the kitchen is well-stocked while minimizing waste.
• Track inventory levels and adjust ordering practices to optimize cost efficiency.

# Team Collaboration:

• Work closely with other kitchen staff to ensure smooth operations during service.
• Communicate effectively with the front-of-house team to manage orders and ensure timely delivery of dishes.

# Quality Control:

• Perform regular quality checks on dishes before they are served to customers.
• Take feedback from customers and staff to continuously improve recipes and processes.

Job Requirements

• Min 1 year experience in the kitchen required.
• Fresh graduates with Culinary training can apply. Easy to follow SOP's.

Benefits

• 14 Days Paid Leave.
• Birthday off, Anniversary off
• Meals Provided Easy to follow SOP's. No experience needed.

Working Hours

• 5-day work week (Monday - Friday) 10am to 7.30pm

About ATLAS Bar Singapore:

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

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

About Job Position:

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

Duties and Responsibilities:

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

Do you thrive in a fast-paced environment?

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

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

Are there other benefits?

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

Join our team and enjoy fantastic benefits, including:

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

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

Requirements:

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

Duties and Responsibilities:

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as ordered
• Train new staff

Skills and Qualifications:

• Customer service
• The ability to manage a team of cooks
• Organization skills
• Time management skills
• Attention to detail
• The ability to work under extreme pressure
• The ability to communicate in fast-moving environment
• The ability to make good food consistently, even in a busy kitchen

Experience:

• At least 3 to 5 years experience

Job Description & Requirements

· To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.

· Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.

· To ensure that all the dishes are freshly prepared and the food standards are met.

· Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

· Plan and arrange ingredients for next day preparation and orders.

· Need to understand the customer requirements, as per order.

· To Introduce new dishes and menus.

· Should monitor and maintain stock levels and inventory.

· Need to monitor stock rotation procedures are followed as per inventory.

· Experience in all North Indian cuisines.

· Monitoring portions and waste control.

· To provide quality of food

· A deep understanding of authentic North Indian food preparation.

· Capacity to work under pressure during the extremely busy period.

· Flexible to work in any shifts, especially in split shifts.

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

Employer's Company: Service Industry - Jewish Community Center

Company Size: 40+ employees

Responsibilities:

- Prepare and cook Indian, Western, Middle Eastern, and Chinese cuisine.
- Manage kitchen operations for events serving 150-200 people.
- Control kitchen profit and loss, labor, procurement, suppliers, and inventory management.
- Ensure compliance with local food safety regulations.

Requirements:

- Experience required.

- Strong kitchen and large-scale catering management skills.

Benefits:

- Performance-based salary increase and bonuses.

- 7 days of annual leave, 14 days of sick leave.

- Medical insurance; additional benefits discussed during the interview.

Job Description & Requirements

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

Responsibilities

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

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

.Delegate tasks to kitchen staff

.Inform wait staff about daily specials

.Ensure appealing plate presentation

.Supervise cooks and assist as needed

.Slight modify recipes to meet customers' need and requests

.Monitor food stock and place orders

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

.Experiment with recipes and suggest new ingredients

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

Requirements

.Proven work experience as a chef or cook

.Hands-on experience with various kitchen equipment