1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours or weekend if needed

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.

58 RECRUITMENT PTE. LTD

19C9772

67026282

Assisting Head chef in food preparation and production, maintaining high quality standards of all food products and dishes.

Involve in daily operation needs and duties such as inventory, ordering and receiving for the kitchen or food supplies throughout the day.

Maintain basic cleanliness and food hygiene standards.

Relevant experience in Japanese Cuisine will be an added advantage

Able to work night shift and split shift

Able to do OT on weekends and public holiday

Requirements

Minimum 5 years of relevant experience in F&B industry

Have good product knowledge on food items

Candidate must possess strict sense of hygiene and safety standards

Excellent organizational skills and communication skills

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

able to cook indian, thai, malay chinese cuisine.

work is in central kitchen and timings are staggered. more will be informed via interview.

able to work in a stress enviroment.

basic hygeine cert is required.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours or weekend if needed

Assisting Head chef in food preparation and production, maintaining high quality standards of all food products and dishes.

Involve in daily operation needs and duties such as inventory, ordering and receiving for the kitchen or food supplies throughout the day.

Maintain basic cleanliness and food hygiene standards.

Relevant experience in Japanese Cuisine will be an added advantage

Able to work night shift and split shift

Able to do OT on weekends and public holiday

Requirements

Minimum 5 years of relevant experience in F&B industry

Have good product knowledge on food items

Candidate must possess strict sense of hygiene and safety standards

Excellent organizational skills and communication skills

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift or split shift
10.Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food o Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Job Responsibilities:

• Create and update the restaurant's menu, incorporating traditional Thai dishes and innovative offerings.
• Prepare and cook a variety of Thai dishes, ensuring authentic flavors and presentation.
• Select and source fresh ingredients, herbs, and spices essential for Thai cuisine, often emphasizing quality and authenticity.
• Oversee kitchen operations, including managing kitchen staff, scheduling, and ensuring a clean and efficient workspace.
• Monitor food quality, taste, and presentation to meet restaurant standards.
• Ensure that all food safety and sanitation guidelines are followed, maintaining a safe working environment.
• Train kitchen staff on cooking techniques, food handling, and Thai culinary traditions.
• Manage inventory levels, ordering supplies as needed, and minimizing waste.
• Occasionally interact with customers to understand their preferences and gather feedback.
• Help manage food costs and contribute to budget planning to maintain profitability.

Job Requirements:

• Must have relevant Chef experience in handling Thai dishes
• Able to work on weekends and public holidays

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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

The Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, leading the venue additional personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but are not limited to, maximising revenue, achieving targets such as P&L Budget and forecast, marketing, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures 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 according to guidelines and product specifications.
• Works closely with receiving and storeroom; to ensure 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 Sanitisation

• 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 and 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.

Management and leadership of the culinary team

• Become a mentor and role model.
• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
• Ensures that daily line-up is conducted within respective outlet and documented.
• Ensures that all deadlines are met consistently.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, learning and development of culinary team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Builds a base of long-term loyal patrons (consisting of local community, expatriates and in-house guests) through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.
• To uphold 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.

Candidate Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field or equivalent.
• Minimum 4 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 and an additional language will be an advantage.
• Prior work experience in Asia, Singapore or South East Asia preferred.
• Accustomed to and comfortable with media exposure.
• Detailed knowledge of South East Asian cuisine.

Competencies

• Outstanding interpersonal skills with ability to communicate with all levels of colleagues.
• Extroverted and team player.
• Service oriented with an eye for details, passion and innovative.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Outstanding presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively and swiftly.
• Ability to work independently and has good initiative in 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.
• Builds strong rapport and coordinated approach for restaurant with the Restaurant Manager.
• Possesses exceptional knowledge, while having the charisma to enlighten both internal and external guests in the respective cuisine.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

We're looking for a friendly and efficient team player to join us at Katong!

If you have a warm, helpful attitude, and can handle multiple tasks with ease, we’d love to hear from you!

• Good Career Growth and Personal Development
• Coaching and Training
• Convenient location (Walking distance from Marine Parade MRT)

The internship will offer:

• An exciting opportunity to get an insight to a heritage bakery
• Dedicated mentorship
• Be involved about sharing about one of Singapore's food heritage brand

Duties

• Assist Marketing & Sales Executives with regards to communications strategies and plans
• Photography, if required
• Copywriting, if required
• Coordinate and schedule meetings
• Provide support to the sales team
• Perform Administrative and Data Entry duties
• Provide administrative/secretarial support to the Director, if necessary
• Assist the Director daily tasks and follow up closely
• Other Ad-hoc duties apply if needed

Requirements

• No experience required, training provided
• Min O Levels
• Strong passion for pastries and community-oriented
• Possess a positive attitude to learn and grow with the company
• Team player and able to work well with all levels

Working Hours

• 10 - 5pm
• 5 day work week
• Working Days: Flexible (one weekend required)

Interested candidates who wish to apply for this position, please click APPLY NOW or email an updated copy of your resume/cv to [email protected]

We regret that only the shortlisted candidates will be notified.

We're looking for an efficient team manager to join us in Katong!

The Manager bears overall responsibility for the profitability of the establishment, and oversees all of the establishment’s operations, i.e. both customer-facing and back of house activities (e.g. kitchen, inventory management).

Duties may include:

• Plan, organise, and direct an establishment’s operations.
• Support back of house activities and other operational support functions (e.g. customer service, shift scheduling, cashiering, closing of till, ordering inventory, office paperwork).
• Manage inventory, resource requisitions and purchases.
• Oversee staff recruitment and training.
• Implement strategies to boost staff attitudes, morale and motivation.
• Maintain food standards and quality control.
• Analyse establishment’s performance and review operational processes to identify opportunities for innovation and/or application of technology, as well as improvement of work practices.
• Develop and implement strategies to achieve sales targets, tailored to customer profiles.
• Submit proposals to Management on improvements to the establishment (e.g. process improvement, repair and renovation).

✨ Description:

Should be well-groomed with an outgoing and friendly attitude, be able to work well under pressure in a fast paced environment, and be a great team player who thrives in working with a multi-cultural team and customers. Diligent, dedicated, and enthusiastic, possess exceptional interpersonal skills, and be someone who is able to maintain composure in stressful situations.

Working Days and Hours

• Full-time (5-6 days a week)
• At least one weekend required

Working Location

Katong

We're looking for a friendly and efficient team player to join us in Katong! If you have a warm, helpful attitude, enjoy fast-paced work, and can handle multiple tasks with ease, we’d love to hear from you! Here’s what we’re looking for:

✨ Skills Needed:

• Sweet and courteous customer service skills

Position Title: Pastry Chef

Location : Scotts Rd, Singapore 228222 (Newton)

Working Days : 5 days (include weekend , Off at Mon & Tues)

Working Hours: 1130am - 5pm

Salary : $2,500 - $2,800 (Depends on Experience)

Roles & Responsibilities

• To assist in supervising, coaching and guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in daily recording of food wastage, ordering and receiving of stock, etc
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management