RESPONSIBILITIES:

• Develop creative new market trend recipes for product application
• Experience in different types of cuisine and food product development
• Food presentation and demonstration for clients and online
• Work closely with inter-departments on the development and launch of new or improved recipes
• Conduct food or product tasting, sensory evaluation, and training sessions
• Provide training, service recovery or trouble shooting for clients (On-Site or Demo Kitchen)
• Creative food presentation and food shoot or video
• To setup, manage and maintain Demo Kitchen when required

REQUIREMENTS:

• Recognised culinary qualification or similar discipline with min 1 year culinary experience preferred
• Good technical knowledge and presentation skills for product demos
• Strong teamwork and communication skills
• Proficient in Microsoft Office (PPT, Excel, Words etc)
• Travel to different sites when required
• Ability to work with multiple priorities in a fast-paced environment is required.
• 5 Days Work Week + 2 Sat ( Mon-Fri 9am-630pm, Sat 9am-630pm)
• Undertake any other ad-hoc projects/ tasks assigned
• Job Scope, Work Day and Work Hours subject to changes depending on work requirement
• Fresh grads are welcome
• Salary package commensurate with experience

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

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Position : Chef de Partie ( Spanish Cuisine )

• 5 days
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2,800 - $3,300 + 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.

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

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.

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Working days: 5 days’ work week (split shift/ roster)

Location: Gucco Tower, Tanjong Pagar

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

About the restaurant:

Spanish cuisine restaurant. Serve non halal food

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.

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

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

Interested Applicants may also reach out to our TA team via Whatsapp at 9159 9588

Position Title: Chef De Partie

Salary: $2,500 - $3,600 Gross (Depends on Experience)

Working Days : 44hrs per week including weekend and PH

Working Location : Newton

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

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

The Butcher's Wife - Our Team Culture

Join the vibrant team at The Butcher’s Wife, a gluten-free, Brazilian-inspired restaurant. With a focus on natural wines and fermentation, we pride ourselves on pushing culinary boundaries while fostering a collaborative and innovative work environment. If you’re passionate about health-conscious dining and love experimenting with flavours, this is the perfect place for you. Be part of a dynamic team where inclusivity, sustainability, and creativity thrive in every dish and glass we serve! As we grow, we’re on the lookout for talented Sous Chef who are fantastic leaders with creative and interesting food.

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

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 10am - 3pm, 6pm - 10pm)

Qualifications

• Proficiency in Western Grilling techniques
• Minimum 3 years of experience in a leadership role within the food and beverage industry, preferably in a cafe or restaurant .

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, minimize 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.

Interested applicants may reach out to our TA team via Whatsapp at 9159 9588

Study each recipe and gather all necessary ingredients

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

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Responsibilities

• Provide functional assistance, guidance and direction to the Group’s F&B operations
• Manage all food suppliers and works with the Management to ensure propose cost control and food costs are met
• Involve in continuous improvement of existing products, in term of quality or costing
• Handle recruitment of kitchen staff
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are addressed
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure a close professional working relationship with other members of staff at all times
• Follow and enforce all the Group’s rules and regulations at all times
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
• Performing ad-hoc duties assigned by the Management

Job Description

• Recognised culinary qualification or similar discipline
• At least 15 years of relevant experience
• Prior experience in Spanish cuisine will be an added advantage
• Strong leadership qualities
• Meticulous with good management skills
• Team player with good interpersonal skills

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure a close professional working relationship with other members of staff at all times.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

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

· Supervise all cooking 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

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

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

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· 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

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· 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

· Able to speak japanese to liaise with japanese R&D team

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

The Head Chef will be responsible for leading the kitchen team/outside catering and ensuring the highest standards of food quality and safety. Responsibilities include, but are not limited to:

- **Culinary Expertise:** Specialization in French (preferred), Mediterranean, or Western cuisines, with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Knowledge:** A deep passion for, and understanding of, French food history, tradition, and culture (preferred).

- **Leadership:** Excellent leadership skills with the ability to lead by example and take complete ownership of the restaurant in the absence of the restaurant manager.

- **Kitchen Management:** Ability to command and lead a high-volume kitchen while maintaining food safety and responsible for risk management SOP .

- **Creativity:** Personal flair for experimentation to modify familiar dishes and create innovative combinations.

- **Operational Oversight:** Collaborate closely with management to run daily kitchen operations, including outside catering.

- **Mise en Place Preparation:** Efficiently prepare, coach and delegate mise en place as instructed by management, ensuring all ingredients are prepped and ready before cooking.

- **Consistency and Training:** Ensure consistency in work performance by overseeing all kitchen staff members, ensuring they have full knowledge of the menu and ingredients, especially regarding allergens.

- **Inventory Management:** Maintain/coach proper stock levels to ensure smooth daily restaurant operations.

- **Food Safety Compliance:** Ensure proper handling and storage of all food items following First-in-First-out principles in accordance with company standards and Singapore Food Agency sanitation regulations.

- **Quality Control:** Consistently monitor food quality and presentation, adhering to standard recipes and portion control practices.

- **Staff Briefing:** Brief staff on inspecting food quality upon receipt and signing off on delivery orders according to company policy, including temperature checks during receiving.

- **Hygiene and Safety:** Uphold good hygiene, food safety, and personal grooming standards, promoting safety for oneself and colleagues, and applying risk management practices at all times.

**Requirements:**

- **Profitability Focus:** Maximize profitability for the outlet through effective kitchen management.

- **Trend Awareness:** Display curiosity and a willingness to learn about new culinary trends, providing feedback to drive innovation and enhance profitability for both the company and personal career growth.

- **Challenge Acceptance:** Enjoy challenges and remain committed to serving food of the highest quality.

- **Initiative and Teamwork:** Exhibit good initiative, be a self-starter, and function effectively as a team player.

- **Inventory Assistance:** Assist in conducting monthly inventory for the kitchen and outside catering.

- **Waste Control:** Monitor portion sizes and waste control to maintain profit margins.

- **Additional Duties:** Perform any other duties as assigned by management (CEO/Directors), the Executive Chef, or the Restaurant Manager.

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

We, Lucky Cafes Pte Ltd, are searching for an experienced- skilled chef to deliver exceptional dining experiences that exceed customers’ expectations. The chef will cook meals, prep ingredients, and ensure our high safety and cleanliness standards are met. The chef will also provide strong leadership to other kitchen staff, delegating tasks and providing guidance. Our food taster is multi nationalities

Objectives of this role

• Create delicious meals, appetizers, sides, and desserts
• Maintain high standards for our food and equipment, helping us determine what needs to be ordered or repaired in advance
• Create and prepare new menu items or specials, as needed
• Take our menu and reputation to the next level by leveraging your expertise, industry knowledge, and culinary creativity
• Ensure that food safety and sanitation standards are met at all times
• Take charges all of reserved or instant order request for walk in and catering

Responsibilities

• Analyse the menu and oversee kitchen setup and ingredient prep, delegating tasks as needed
• Oversee kitchen operations, ensuring that everything runs smoothly and customers receive their food in a timely manner
• Cook entrees and prepare other menu items such as Pho, appetizers, salads, dressings, sauces
• Ensure that food is unspoiled and kitchen equipment is functional, ordering supplies and restocking ingredients as needed
• Train new kitchen staff in operations and techniques, providing guidance, and instruction
• Oversee the cleaning and sanitizing of kitchen equipment and workstations

Skills and qualifications

• Advanced knowledge of cooking and food preparation techniques
• Excellent communication skills and enthusiasm for teamwork
• Familiarity with a range of kitchen equipment
• Comfort studying a recipe, determining appropriate steps, and delegating tasks accordingly
• Strong leadership skills and an ability to provide clear instructions to other members of the kitchen staff
• Certification relevant to state or country of employment, such as a food handler certificate

Preferred qualifications

• Culinary degree or on-the-job experience
• Experience in a head of chef position
• In-depth knowledge of food safety and sanitation regulations
• Familiarity with the restaurant industry and the latest industry news
• Strong sense of culinary creativity
• Experience cooking with diverse ingredients

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

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

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· 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

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

· Supervise all cooking 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

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

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

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· 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

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· 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

· Able to speak japanese to liaise with japanese R&D team

Responsibilities

• Ensure that the food served to both customers is of a consistently high quality and that it meets the company standards
• Cooking and food preparation duties
• Manages food and product ordering by keeping records and minimizes waste
• Monitor stock levels, order ingredients, and ensure freshness of ingredients used in all dishes.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Remedy any problems
• Supervise and provide guidance to junior kitchen staff/ cook in order to ensure that the work performance is within expectation
• Maintain a positive and professional approach with co-workers and customers.
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Perform other reasonable job duties as requested by management

Requirements

• Minimum 5 years of relevant experience as Sous Chef/ Outlet Chef with Chinese cuisines
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Credentials in health and safety training
• Ability to work in a fast-paced environment
• Ability to work in a coffeeshop/ foodcourt environment
• Team player

The Head chef is the culinary maestro of the kitchen.

1. Menu Creation: Crafting and updating menus, ensuring they’re innovative, balanced, and cater to customer preferences.
2. Kitchen Management: Overseeing the kitchen operations, from food prep to presentation, and ensuring that all dishes meet high standards of quality.
3. Team Leadership: Managing and training kitchen staff, fostering a collaborative environment, and delegating tasks efficiently.
4. Inventory Control: Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.
5. Health and Safety Compliance: Ensuring the kitchen adheres to health and safety regulations, maintaining cleanliness and proper food handling practices.
6. Budget Management: Managing the kitchen’s budget, including labor costs, food costs, and other expenses.

We are looking for a passionate and talented Sous chef to join our team at BLACK CHERRY. The successful candidate will be responsible for assisting the head chef in preparing and cooking a range of dishes, ensuring that all food is of the highest quality and presentation.

Responsibilities:

• Assist the head chef in all aspects of food preparation and cooking
• Ensure that all food is cooked to the highest standards and presented in an attractive and appetizing manner
• Maintain high levels of cleanliness and hygiene in the kitchen
• Ensure that all dishes are prepared on time and to the required standard
• Help to develop new and innovative dishes for the menu
• Work closely with other members of the kitchen team to ensure a smooth and efficient service

Requirements:

• Experience as in a modern European restaurant
• Passion for food and a desire to provide customers with an exceptional dining experience
• Excellent communication and teamwork skills
• Ability to work under pressure in a fast-paced environment
• Knowledge of food safety and hygiene standards
• Willingness to learn and develop new skills

If you are a talented and passionate chef with a love for modern European cuisine, we would love to hear from you. Please submit your application today!

Oishi Manufacturing Pte Ltd, established in 2003, is a prominent manufacturer and wholesale supplier of frozen desserts in Singapore. Specializing in halal-certified ice creams, gelato, and sorbets, the company serves a diverse range of clients including hotels, restaurants, cafes, fast food chains, and distributors.

Oishi operates from a 18,000 sq. ft. facility, offering both its own brands—like ArtisertZ—and customized OEM services. Their product range extends beyond frozen treats, including soft-serve pre-mixes, waffle and pancake premixes, frozen lava cakes, and equipment like soft-serve machines. The company is known for its commitment to high quality and halal compliance, holding certifications like FSSC 22000​ and BRCGS.

Oishi caters to both local and international markets, priding itself on reliable delivery services and competitive pricing. This has solidified its reputation as a preferred business partner within the food industry​

Job Title: Pastry Chef (Specializing in Gelato & Sorbet)

Location: Singapore

Job Summary:

We are seeking a passionate and creative Pastry Chef with expertise in crafting premium gelato and sorbets to join our R&D team. The ideal candidate will have hands-on experience in frozen desserts, and a flair for innovation while maintaining traditional techniques. You will play an important role is crafting our gelato ranges, ensuring top quality and consistency, and deliver exceptional customer experiences.

Key Responsibilities:

• Production & Innovation: Prepare a variety of gelatos and sorbets from scratch, using high-quality ingredients.
• Innovate new flavors in line with market trends and seasonal ingredients.
• Ensure consistency in taste, texture, and presentation across all products.

Qualifications & Requirements:

• Proven experience in pastry arts with a specialization in gelato and sorbet production (minimum 5 years preferred).
• Strong understanding of ingredient properties and freezing processes in gelato-making.
• Knowledge of modern dessert trends and international cuisines.
• Familiarity with local food safety guidelines in Singapore.
• Excellent time management and ability to work under pressure in a fast-paced environment.
• A diploma or certification in Pastry Arts or equivalent is preferred.

Working Conditions:

• Full-time role with regular office hours (9am to 6pm)
• Hands-on work in a chilled environment, handling freezers and cold ingredients.
• Part of R&D team.

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

Able to speak japanese to liaise with japanese R&D team

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
• Able to speak japanese to liaise with japanese R&D team

• 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 needed
• Help the restaurant determine how much food and supplies need to be ordered
• Train new kitchen staff