We are looking for a Chinese cuisine chef who is abloe to make and cook high quality of Chinese Northeastern cuisine, Sichuan cuisine and others Chinese cuisine. If can make handmade chinese dumplings, xiao long bao, noodle and other Chinese style stir-fry is much better.

- At least 3 years or more experince localy or interantionally experience;

- Study recipes, set up, designing of new menus

- Take care of the hygience of the restaurant and work place;

- Create new Cuisine that the customer requested;

- Make Inventory and costing management report to the general manager;

- Othe jobs may needed.

Job Overview

We are seeking a dedicated and talented Assistant Head Chef to support the Head Chef in overseeing kitchen operations and ensuring the delivery of exceptional culinary experiences. The ideal candidate will assist in menu planning, staff management, and maintaining high food quality and hygiene standards. This role requires strong leadership, creativity, and a passion for culinary excellence.

Key Responsibilities

• Support in Menu Development and Planning:
• Collaborate with the Head Chef to create innovative and cost-effective menus.
• Assist in sourcing high-quality, seasonal ingredients to enhance dishes.
• Provide input on menu changes and special promotions to meet customer preferences.

Kitchen Operations:

• Ensure the smooth operation of the kitchen in the absence of the Head Chef.
• Monitor food preparation processes to maintain quality, consistency, and efficiency.
• Oversee inventory management, ensuring stock levels are maintained and waste is minimized.

Team Support and Training:

• Supervise and train kitchen staff to maintain high standards of performance and safety.
• Assist in scheduling and delegating tasks to the kitchen team.
• Act as a mentor to junior staff, promoting a culture of teamwork and excellence.

Quality and Safety Compliance:

• Ensure compliance with food safety, hygiene, and health regulations (e.g., HACCP standards).
• Monitor cleanliness and organization of the kitchen and storage areas.
• Conduct regular inspections to ensure all equipment is functioning properly.

Customer Satisfaction:

• Collaborate with front-of-house staff to address customer feedback and improve service.
• Ensure timely delivery of orders while maintaining presentation and quality standards.

Requirements:

• Proven experience as an Assistant Head Chef, Sous Chef, or similar role.
• Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion].
• Culinary certifications (e.g., WSQ, HACCP, or Culinary Arts Diploma) are highly preferred.
• Strong knowledge of kitchen operations, food costing, and inventory management.
• Excellent communication and leadership skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for culinary innovation.

Why Join Us:

• Work alongside a passionate and creative culinary team.
• Opportunities for professional development and career growth.
• Attractive benefits, including staff meals, bonuses, and healthcare coverage.
• A dynamic and collaborative work environment that values excellence and innovation.

Additional Information:

• Working Hours: Flexibility required, including weekends and public holidays.
• Work Environment: A fast-paced, high-volume kitchen setting with opportunities to support high-profile events.

- Excellent leadership and management skills

- Able to work independently
- Excellent cooking skills
- Deep understanding of ingredients /products

- Good kitchen hygiene practices required

- Western or Local cuisine

Requirements

- Minimum 2 years relevant experience

- Basic Food Hygiene Certification

- Candidate with more experience can be consider for higher position

OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Execute mis-en-place efficiently; including, setup of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Cooking menu items
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Specializes in Indian cuisine. Must learn to adapt to a fast-paced environment. Must be able to handle pressure and produce quality dishes. Must be efficient without compromising the quality of food. Learn how to be vocal to ensure good communication among staff. Would prefer someone who has experience in preparing Indian cuisines.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 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 | Rachael Lee | EA Reg No.: R2093131

• Responsible for the daily operations of their section and in the absence of the Sous, Executive Chef or Junior Sous act as the Kitchen Leader
• Monitors food quality and consistency and ensures that the food presented to our guests is of the highest quality standards
• To ensure that there is always a sufficient supply of all food items, through the effective management of PAR levels
• Planning and organizing daily operations needs and ensuring the Highest HACCP standards are followed at all times
• Provides functional assistance and direction to the kitchen’s daily operations
• Ensure that all standard recipes are followed in the preparation & cooking process
• Prepares orders to established standards. Ensures that assignments are carried out fast and efficiently
• Ensures food portioning, serving, requisitions, and receiving from stores are properly controlled in line with Standard Operating Procedures to minimize wastage
• Control the food cost and food quality in the kitchen
• Check the food items to ensure that the food served is of quality standards
• Taste all the food items before placing on the breakfast buffet counter for seasoning and quality control
• Guidance of Junior Staff – Commis, Cooks, Part-timers and Trainee
• To be courteous and professional when contacting outside companies and suppliers and to maintain good working relationships with all colleagues throughout the Hotel
• Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values

Jigger & Pony Group is a leading hospitality company that owns and operates 7 restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio includes four cocktail bars: Jigger & Pony (#1 Asia’s 50 Best Bars 2020, #9 World’s 50 Best Bars 2020), Gibson Cocktail Bar (#25 Asia’s 50 Best Bars 2020), Live Twice, Sugarhall and three restaurants: Humpback (seafood & oyster bar), Caffe Fernet (New-Italian) and Rosemead (California Fine Dining).

The Group is founded with the purpose to be places in the community where people find comfort, forge friendship and share happiness.

We are seeking for a candidate with passion on Culinary and experienced to join our Kitchen team.

Responsibilities:
• Assist Chefs in kitchen food prep duties
• Complete preparations of house-made ingredients with proper care
• Monitor stock level and inventory
• Uphold and maintain kitchen hygiene & safety SOP.

Requirements:
• At least 1 year back of house experience
• Passion for preparing high-quality food with respect for ingredients
• High willingness to learn – training will be provided
• Positive attitude.

Part Time Arrangement:

- 4 days per week, 8.5 hours per day

- no split shift

- location near MRT

Business

• Inform the Restaurant Manager regarding kitchen team issues or concerns.
• Gather feedback on food and drinks menu together with the Restaurant Manager / Kitchen Manager so that they are always harmonized with the requirements of guests.
• Check and correct (if necessary) the grooming of team members.
• Responsible for clean and tidy presentation of the kitchen at all times including checking the cleanliness of the contractor dishwasher.
• Notify the necessary expenses and equipment needs in the event of Restaurant Manager/Assistant during his absent.
• Order all the necessary goods accurately in accordance with the Par stock and monitor the stocks, discussing any problems that occur with the Restaurant Manager.
• Organize and monitor the order lines, food safety and hygiene, especially in relation to the food order.
• Organize and motivate kitchen team to deliver smooth cooking workplace so that the satisfaction of guest can be assured.

People / Communication

• An active link between the kitchen and service and to ensure good communication.
• File documents received (e.g. Suppliers orders, Instruction, Inspection, Memos and Report).
• Notify any repairs / Maintenance to Restaurant Manager.
• Make good order and enter correctly in the system and Stock Checklist.
• Giving inputs in planning work schedules for the restaurant independently each week and obtain all the most important information in advance.
• Cooperate with Restaurant Manager in checking time record for team members.

Food and Cost Management

• Prepare, cook food and be able to develop innovative ideas for new recipes.
• Instruct kitchen crew and other workers in the preparation, cooking, garnishing and presentation of food.
• Responsible for approving all prepared food items that leave the kitchen.
• Able to spot problems and resolve them quickly and efficiently.
• Ensure that quality culinary dishes are served on schedule and ensure that any problems that arise are rectified.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment and work areas to ensure compliance to established standards.

Planning and Administration

• Coordinate planning, budgeting, and purchasing for all the food items.
• Maximize the productivity of the kitchen team.
• Implement proper sanitation practices to ensure that employees follow standards and regulations required in the kitchen.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Suggest and create new menus as needed so that they remain effective for the business of the restaurant.
• Perform administrative duties, including ordering supplies and reporting to the Restaurant Manager / Kitchen Manager / Executive Chef of the outlet.
• Assist Kitchen Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.
• Execute any other duties as requested by immediate superiors
• Specialise in Thai/ Asian/ Western Cuisine
• Computer literate in Word, Excel, PowerPoint
• At least Professional Certificate in Culinary Arts or any related fields
• At least 1 year of experience in management of Kitchen Team, Food Cost and Food Quality control
• Able to work well in a team

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Job Description

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction.

What you will be doing:

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

Your experience and skills include:

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies

Chef de cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Esora is a one Michelin starred, Japanese Kappo fine dining restaurant, guided by an affinity with nature. Esora emphasises on meticulous attention to detail, delivering meaningful interactions to our guests.

Esora is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

• Prepare and cook a variety of Chinese dishes according to the menu.
• Master the control of heat for different cooking techniques.
• Ensure food quality and presentation meet company standards.
• Maintain cleanliness and hygiene of the kitchen and cooking equipment.
• Manage ingredient preparation and ensure all supplies are fresh and of high quality.
• Monitor inventory and coordinate orders with suppliers.
• Comply with health and safety regulations, including HACCP and 5S standards.
• Assist in menu planning and development of new dishes.
• Train and supervise kitchen staff as needed.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No. 20C0270

Duties and Responsibilities:

Leadership Responsibilities:

• Oversee a designated section of the kitchen, such as grill, sauté, or cold station, ensuring that all dishes are prepared according to recipes and standards.
• Work closely with other members of the culinary team to ensure smooth coordination and communication across all kitchen operations.
• Provide support during busy periods by multitasking and prioritizing tasks effectively and efficiently.
• Actively share and suggest creative recipes to the Executive Chef to encourage creativity.

Food Preparation & Cooking:

• Ensure food standards, preparation, presentation, temperature and cooking techniques are maintained at the highest level and enforce policies and procedures in the kitchen.
• Ensure the quality and consistency of food items by adhering to established standards.
• Follow proper food handling and sanitation procedures to maintain a clean and safe kitchen environment.

Inventory Management:

• Monitor food stock levels and communicate with management to ensure timely replenishment as needed to avoid shortages or overstocking.

Training & Development:

• Guide junior kitchen colleagues on culinary techniques, safety procedures, and kitchen protocols.

Food Hygiene & Maintenance:

• Adhere to all health and safety regulations and guidelines.
• Maintain equipment in good working condition and report any issues to management.
• Participate in daily cleaning tasks, including deep cleaning of equipment, surfaces, and storage areas, to maintain a sanitary kitchen environment.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Report any health or safety hazards, incidents and injuries to your supervisor on duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel.

Other Responsibilities

• Be well versed in the hotel’s fire and life safety emergency procedures.
• Take responsibility to ensure all required tasks are completed accurately and within given time frames.
• Interact with guests in a friendly and professional manner, taking special requests or dietary restrictions into consideration when preparing dishes.
• Address any issues or discrepancies that may arise during service, such as equipment malfunctions, ingredient shortages, or guests’ complaint, with efficiency and professionalism.
• Stay informed about current culinary trends, techniques, and ingredients.

Job Requirements

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Minimum 3 years of working experience in the same capacity
• Good team player and team builder

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

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 responsibilities:

• Cooking of Chinese Cuisine
• Menu Planning and Costing
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Control and direct the food preparation process
• Up to date with culinary trends and optimized kitchen processes
• Minimized wastage of goods through good practice of First Expired First Out

Requirement:

• Valid food hygiene certification compulsory.
• Teamwork is required in the kitchen

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 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 Description & Requirements

• Kitchen Helper x 3 headcount
• Non Halal Japanese Curry Restaurant
• Outlets: Dhoby Ghaut, Buona Vista, Bugis
• 6 Days Work per Week 44 hours
• Gross Salary: $1850 to $2500
• Bonus and uniform provided

Requirements

• Basic cook skills experience will do, training provided and guided by chef.

Job scope:

• Cook, prepare order items and plan out the workflow
• Conduct checks on food quality, and work with the kitchen team

#SCR-carson-cheong

⭕ Cheong Kar Chun ⭕ Team Manager ⭕ R1980386

⭕ The Supreme HR Advisory ⭕ 14C7279