Responsibilities:

* 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 Japanese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Japanese dishes

* Proficient with Japanese specialty equipment

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

Working hours ：(10am - 2pm) (6pm - 1am)

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)
• Monito 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

Familiarity with sanitation regulations

Job Summary:

We seek an experienced Head Chef to lead our bar restaurant's kitchen team. The ideal candidate will embody our kitchen culture, be hands-on, and drive excellence. Key responsibilities include:

Key Responsibilities:

1. Lead and manage kitchen operations, maintaining high standards.

2. Foster a positive kitchen culture, building rapport and respect.

3. Rotate through stations, ensuring process understanding and improvement.

4. Develop and implement efficient stock management, ordering, and inventory systems.

5. Manage administrative tasks: recipe/costing logs, PLU reports, performance reports.

6. Identify and address kitchen issues: menu, plating, team performance, revenue fluctuations.

7. Mentor and discipline kitchen staff, promoting growth and accountability.

8. Drive innovation: research, introduce new suppliers, negotiate costs.

9. Maintain exceptional housekeeping and hygiene standards.

10. Collaborate with management to achieve business objectives.

Requirements:

- 5+ years of experience as a Head Chef or Senior Sous Chef.

- Proven leadership and team management skills.

- Excellent culinary skills, knowledge of traditional and modern techniques.

- Strong administrative and organizational abilities.

- Ability to work under pressure, manage multiple tasks.

- Commitment to maintaining high standards.

- Creative problem-solver, resourceful and innovative.

Reports to: General Manager/Director

Salary: $4200 (probation, 6 months), potential 10-20% increment upon confirmation

Quarterly Incentives: 25-50% of base salary (performance-based)

Benefits:

- Annual leave: 14 days

- Paid sick leave: 14 days

- Medical claims: $250

- Dental claims: $200

- Wellness claims: $300

Working Hours: 10:30 am - 2:30 pm, 4:30 pm - 1 am (Monday - Saturday), adjustable seasonally

If you're passionate about culinary excellence and leading a high-performing team, please apply.

JOB DESCRIPTION:-

• Able to prepare Chinese nothern food dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

Responsibilities:

• 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

Responsibilities:

• 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

A chef is responsible for preparing high-quality dishes, managing kitchen staff, and ensuring food safety standards are met. Key tasks include developing menus, ordering supplies, and maintaining kitchen equipment. Strong culinary skills, creativity, and experience in various cooking techniques are essential. The role also requires excellent leadership, communication, and organizational abilities, along with the capacity to work under pressure in a fast-paced environment.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work on night shift

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
• Ensu 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

Familiarity with sanitation regulations

Role

Should have good organizational skills and time management. Must be a creative individual, capable of creating dishes and garnishing.

Responsibilities

• Overall take charge of the ktichen’s daily operations.
• Administer the purchasing and receiving procedures.
• Implement health and safety procedures in the kitchen.
• Ensuring that all food is of high quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Coordinating kitchen staff, and assisting in the preparation of mise en place
• Training staff to prepare and cook all the items as per catering order.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Keeping up to date with industry trends.

懐石 鮨 - 日本料理

Position: Senior Chef (Japanese Cuisine – Kaiseki / Sushi)

Working Hours: 3pm – 11pm (6 days, serve dinner only)

Salary: $5,000.00 – $10,000.00

Job Scope:

◘ Sushi, Kaiseki - Omakase course/menu

◘ Positively interact with customers and converse well with Japanese customers

Requirement:

◘ Min 5 years above experience as Jap cuisine chef in fine dining restaurant

◘ Excellent inter-personal skills, highly motivated individual

◘ Able to interview / start work within short notice period

Role

Should have good culinary skills and time management. Must have flair for creative garnishing.

Responsibilities

• Overall take charge of the banquet operations.
• Administer the purchasing and receiving procedures.
• Implement health and safety procedures in the kitchen.
• Ensuring that all food is of high quality and served in a timely manner.
• Planning the menu, according to event.
• Keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all menu planning and banquet operations.
• Coordinating kitchen staff, and assisting in the preparation of mise en place
• Training staff to use kitchen equipment.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Keeping up to date with industry trends.

Main Duties and Responsibilities:

• Prepare raw materials/ingredients for cooking

• Cook food in accordance to the specified recipes and apply different methods of cooking

• Dish out, replenish food during meal time, serving and out-ration

• To collect food samples after each meal

• Clean cooking area and cooking equipment after each meal meals; and etc

• Load; unload and delivery of food items (cooked and raw materials/ingredients)

• Other duties that Company deem relevant may also be assigned.

Job Requirement:

• Experience working in central/commercial kitchen setting

• Valid certification in Basic Food Hygiene

• Ensure that kitchen staff adhere to protocol, discipline, food quality, hygiene and cleanliness standards
• Be up-to-date with culinary trends and kitchen processes
• Build rapport with suppliers and ensure their produce is of quality and prices are affordable
• Manage the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Develop new dishes and updating menus for management approval
• Ensure that customers receive excellent service and enjoy their culinary experience
• Able to effectively work in a multi-team/location, fast paced environment and across all roles of the highly driven management team
• Train and guide new hires, junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

· Assist and follow instruction by Sous Chefs to perform job task

· Follow the tasks assigned by Sous Chef and complete it within time frame

· Prepare required ingredients and sauces

· Ensure the highest standards and consistent quality in the daily preparation

· Adhere to recipes and stock management

· Practice proper inventory management

· Maintain a high standard of cleanliness and sanitation in and around all culinary work areas

· Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen

Are you a passionate chef with a flair for creativity and innovation? We're looking for an enterprising and dynamic Cafe Chef to join our team and shape the future of our cafe!

What We Offer:

• A great future with opportunities to grow and expand your career.
• A vibrant and supportive team environment.
• Creative freedom to design and craft unique, exciting dishes.
• Competitive salary, monthly commission and benefits.

Key Responsibilities:

• Lead as an enterprising and creative chef, constantly innovating and introducing fresh, exciting menu ideas.
• Plan, develop, and execute creative menus.
• Drive the future of the cafe by bringing new culinary concepts and unique experiences to the table.
• Manage kitchen operations, ensuring efficiency, hygiene, and consistency.
• Collaborate with cafe management to take the business to new heights with your enterprising spirit.
• Oversee food inventory, kitchen staff training, and day-to-day operations with a forward-thinking approach.

Requirements:

• Proven experience as a chef, preferably in a cafe or similar environment.
• Strong leadership and management skills.
• A passion for creativity and innovation in the kitchen.
• Ability to work in a fast-paced environment.
• A positive, enterprising attitude with a strong focus on teamwork.

Join us and be part of a team that’s cooking up the future!

1. JOB DESCRIPTION

Job Title

Dessert Chef

Occupation

Dessert Chef

Job Description & Requirements

Job Title

Dessert Chef

Occupation

Chef de Partie (Restaurant)

Job Description & Requirements

We are running a Korean Mix Chinese Dessert Cafe. We are hiring a Chef De Partie

The duties of a Chef De Partie are of follows:

1. Able to prepare Milk Tea, Fruit Tea, Souffles, Traditional Dessert , Korean Bingsu

2. Must be able to bake cake, prepare dessert and create new menu.

.

3. Prepare Pastry Series Dishes according to our menu.

4.Maintain and execute Safety and Standard Operation Procedure required by the company.

5. Have leadership qualities, able to lead a team of workers for the day to day operation.

6. At least 3years working experience in the same industry.

7. Perform an other duties assigned by the Restaurant Manager.

8. Ensure the freshness and quality of food items.

9. Main the cleaniness and hygiene of the kitchen.

We welcome all suitable candidates to apply through the job bank account. Only shortlisted candidate will be notified.

The candidate is required to

• Wash & Cut vegetables, meats, seafood and poultry.
• Cook and prepare Chinese Dong Bei foods and BBQ for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the manager to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipments.
• Monitor the performance of assistant chefs.
• Cook staff meals

Job Description & Requirements

• Expertise in Chinese Northern Food.
• To ensure food service provision is carried out in accordance with all aspects of the Somerset Larder Food Safety & Quality Management System’s and any relevant legislation
• To ensure all food is produced on time to the required quality standards.
• To prepare and serve food at additional functions.
• To ensure catering service effectiveness, ensuring waste minimised, and write offs within agreed limits, in accordance of the cost plan.
• A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.
• A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.
• Ready to work any shift.
• Need to work long term.
• Ready to work for public holidays & Sunday.

Job Description

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

Key Responsibilities

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

APPLY NOW!!!

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

Kindly apply through ANY of the following methods:

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

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

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

We are hiring Freelance Recruitment Consultant to join our team! You will be part of the service division, handling all level of chefs role, from Cook/ commis to CDC. If you have a background in recruitment or sales, we invite you to explore the possibilities with us.

Job Responsibilities:

• Manage 180 end-to-end recruitment process
• Drafting of job descriptions and posting job advertisements
• Build and maintain a network of potential candidates through various channels
• Conduct phone calls and online interviews with potential candidates
• Manage job offers and negotiations
• Provide an exceptional candidate experience throughout the recruitment journey

Job Requirements:

• Must have CEI license - basic
• Ability to work independently and meet deadlines.
• Excellent communication and interpersonal skills.
• Experience in recruiting chef roles would be an advantage.
• Experience in mass recruitment of non-locals chef.
• Experience in MOM work permit administration would be advantageous, but not required.

Perks We Offer:

• Competitive, straightforward and uncapped commission structure.
• Flexibility to work remotely and manage your own schedule
• This is a freelance role, you earn what you place. No need to share commission!

If you are a passionate recruitment consultant who thrives on connecting talent with opportunity, we'd love to hear from you! Please click "Apply Now" button to share your updated resume with us.

We regret to inform that only shortlisted candidates would be notified.

AM Recruitment Pte Ltd (License No: 23C1821)

Responsibilities

• Preparing and arranging of food ingredients to meet the daily production demands
• Operating a variety of kitchen appliances including mixer and ovens
• Packaging of finished products to be sent to outlets / hotels
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils
• R&D new products

Qualities:

• Min 1 year of relevant working experience appreciated
• Should possess passion and interest in pastry-making
• A team player who works efficiently to fulfil the production demands
• Willing to learn new recipes and harness new methods of production

Working Hours:

• 8-9 hours work per day (8/9amam to 5/6pm)
• 6 days’ work week

Employee Benefits:

• Medical benefits
• Annual Leave
• Performance incentive
• Staff discount

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

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

1. OPERATION PERFORMANCE
❖ To ensure that standard recipes are followed and understood through personal involvement and all the food prepared and served is in accordance with the standards set by the Company.
❖ To ensure a high standard of cleanliness throughout their designated station kitchen including store and cool rooms while ensuring a safe working environment in the kitchen to prevent unnecessary accidents
❖ To check the standard of prepared food and properly supervise their station so as to achieve a high standard of quality of food.
❖ To check station for all storeroom requisitions and kitchen transfers.
❖ To check on quality of food received as per the market list and to store items as per the designated specifications.
❖ To control and minimize wastage of food by adopting the following steps:
o Maintain a minimum inventory of food & to achieve budgeted food cost.
o Utilization of food surplus without affecting quality; and guest experience.
o Portion control.
❖ To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
❖ To discuss the daily operations of the kitchen with the Chefs and cooks.
❖ To have timely follow-ups on all matters pertaining to their station.
❖ To perform duties common to all supervisors and any other duties as may be assigned by the management.

2. LEARNING & DEVELOPMENT AND PEOPLE MANAGEMENT
❖ To train junior chefs on mise en place, recipes, special menus, food promotions,etc.
❖ To discuss, as and when it is necessary, daily activities with the sous chefs and head chef.
❖ To attend all relevant trainings as required.
❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
❖ To develop and maintain communications between the Sous Chef and other subordinates.