Job Description & Requirements

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor Degree in Hotel Management

· Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

SUMMARY

The role of a Junior Sous Chef is to work alongside the Sous Chef to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

RESPONSIBILITIES

• Leads kitchen team in the absence of the Sous Chef
• Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during the peak operation hours
• Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards
• Manages food and product ordering by keeping records and minimizes waste
• Works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Assist Sous Chef in maintaining kitchen organization, team competency, and training opportunities
• Assist Sous Chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To attend trainings/meetings as and when required
• Adhoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum Diploma in Culinary Arts or equivalent
• 5 years of relevant working experience in a similar capacity
• Able to lead and is a team player
• Good planning and organizing skills
• Excellent communication and interpersonal skills
• Good Microsoft Office skills
• Able to work in a fast paced environment

Well Established French Brasserie since 2011,located on Mohamed Sultan road, looking for pastry Chef. Showcasing authentic French cuisine, join us to learn French techniques and French cuisine. Really amazing team working there, and willing to share knowledge with new staff. Yearly bonus and great incentives.

Exelent team work attitude and joyfull personality.

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $3200

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works
• Responsible for providing day-to-day central kitchen duties, advice to a brigade of chefs
• Accountable for maintaining ordering and controlling food stocks within budget
• Assist the innovative menu planning activity
• Overseeing and training junior members of the team, stock control, ordering and ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed.

Tee Xin Li Reg No: R24121619
The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Western Cuisine Chef

Salary: $2500 - $3000 (depends on experience, all in, no OT pay as it's fixed shift)
Address: Bugis
Working Days: 5.5 days, Tues - Sat, Sun (11am - 3pm)
Working Hours : 11am - 2.30pm, 5pm - 10pm
Off day: Sun (Half day) & Mon (full day)

Job Responsibilities:

• Mise en place preparation, fry Sides, sauté sides, cooking pastas and sauces.
• Set up and handle all stations in the kitchen in daily operations.
• Ensure freshness of ingredients.
• Cook food items accurately to standard recipes.

Requirements:

• At least 2 years + to 3 years experiences.

Interested candidates feel free to contact me.

wa.me/6597930832

Liaw Ying Ru Karis Reg No: R24125303

The Supreme HR Advisory Pte Ltd EA No: 14C7279

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

Join Our Team as We Bring Vietnamese Flavors to Life in Singapore!

Are you passionate about Vietnamese food and excited to be part of a family-owned, growing bistro in the heart of Singapore’s vibrant Kampong Glam district? If you’re ready to dive into a rich culinary experience inspired by the authentic tastes of Phan Thiết, Vietnam, we want you on our team!

Job Description:

We are looking for a highly motivated and skilled Chef De Partie to join our dynamic culinary team. The ideal candidate will support our Sous Chef/Executive Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

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.

Location: One-North

• Bakery – Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Pastry – Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.

Mandatory requirements:

• 2 to 3 years’ experience working in Kitchen settings. Needs to be familiar with kitchen equipment.
• Diploma/certificate in pastry or related fields.

Interested candidate, kindly send a copy of your resume to: [email protected]

Jessica Fong Zhi Tong [R1879124]

Email Address: [email protected]

Recruit Express Pte Ltd

EA Licence No: 99C4599

Job Description

• Industry/ Organization Type: F&B Manufacturing
• Position Title: Kitchen Chef / Cook (Korean BBQ)
• Working Location: Orchard
• Working Hours: 5 days (Monday to Friday, 9 AM – 6 PM)
• Salary Package: Basic Salary up to $4,500 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
• Ensure all dishes are made according to the restaurant’s recipes, maintaining the authenticity of Korean BBQ cuisine.
• Ensure that meats are grilled to perfection, taking into account customer preferences for cooking levels.
• Manage kitchen operations, ensuring that the kitchen runs efficiently during service.
• Present dishes attractively, maintaining a high standard of food aesthetics and quality.
• Any other ad-hoc duties as assigned.

APPLY NOW!!!

• Possess a Diploma in Culinary Arts or relevant field
• Has 2+ years of culinary experience, preferably in a Korean cuisine-focused establishment
• Proficient in cooking Korean BBQ, including handling and grilling premium meats

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 #69988 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

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Description & Requirements

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

· Ensuring that all food is of excellent quality and served in a timely manner.

· Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

· Overseeing all kitchen operations.

· Coordinating kitchen staff, and assisting them as required.

· Training staff to prepare and cook all the menu items.

· Taking stock of ingredients and equipment, and placing orders to replenish stock.

· Enforcing safety and sanitation standards in the kitchen.

· Creating new recipes to keep the menu fresh.

· Keeping up to date with industry trends.

· Receiving feedback and making improvements where necessary.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Responsibilities and Description:

Position Overview:As a Chinese Chef specializing in Sichuan cuisine, you will play a pivotal role in our restaurant's culinary team. Your expertise in preparing authentic Sichuan dishes will be essential in providing our customers with an unforgettable dining experience. Please note that this position requires working on public holidays and weekends to meet the demands of our restaurant.

1. Culinary Expertise:

· Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

2. Menu Development:

· Collaborate with the restaurant management to create and refine Sichuan-inspired menu offerings, ensuring variety and innovation while considering customer preferences.

3. Food Safety and Hygiene:

· Strictly follow food safety and sanitation guidelines to maintain a clean and safe kitchen environment.

· Monitor and manage food inventory to minimize waste and ensure freshness.

4. Quality Control:

· Consistently maintain the taste, appearance, and quality of Sichuan dishes to meet or exceed customer expectations.

5. Team Collaboration:

· Work closely with other kitchen staff to coordinate food preparation and ensure timely service.

· Train and mentor junior kitchen staff in Sichuan cooking techniques and recipes.

6. Customer Satisfaction:

· Pay attention to customer feedback and make necessary adjustments to dishes to meet customer preferences.

· Interact with customers when appropriate to provide information and enhance their dining experience.

7. Work Schedule:

· Be willing to work on public holidays and weekends, as these are peak times for our restaurant.

· Maintain a flexible schedule to accommodate the restaurant's needs.

8. Kitchen Management:

· Assist in managing the kitchen operations, including ordering supplies, controlling costs, and maintaining kitchen equipment.

Qualifications:

· Proven experience as a Chinese Chef with expertise in preparing Sichuan dishes.

· Knowledge of Sichuan cooking techniques, ingredients, and flavor profiles.

· Strong culinary creativity and passion for authentic Chinese cuisine.

· Excellent communication and teamwork skills.

· Ability to work under pressure and in a fast-paced environment.

· Understanding of food safety and hygiene regulations.

· Flexibility to work on public holidays and weekends.

If you are a talented Chinese Chef with a passion for Sichuan cuisine and a commitment to delivering exceptional food quality, we encourage you to apply for this exciting opportunity. Join our culinary team and contribute to creating memorable dining experiences for our valued customers.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

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

· 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

· Ensure appealing plate presentation

· Supervise 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

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

· Experiment with recipes and suggest new ingredients

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

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Core Responsibilities: (list in order of critical deliverables)
• Bakery – Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Pastry – Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.
• prepare and bake a wide range of pastries, desserts, breads, and other baked goods according to established recipes.

Mandatory requirements:
• 2 to 3 years’ experience working in Kitchen settings. Needs to be familiar with kitchen equipment.
• Diploma/certificate in pastry or related fields.
• Strong attention to detail and accuracy.
• Ability to work independently and as part of a team
• Excellent organizational and time management skills.

TELE me at @yijingggggg or WA me at https://wa.me/+6598623556 NOW!
Interested candidates, please submit your resume to [email protected]

Alison Chen
Outsourcing Team
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

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

· 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

· Ensure appealing plate presentation

· Supervise 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

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

· Experiment with recipes and suggest new ingredients

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

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

New dining concept in central area looking for a head chef specializing in Korea and Japanese food.

Job Description:
• Constructs menus with new culinary creations ensuring the variety and quality of the servings
• Supervise and ensure smooth operation while ensuring that food cooked is of high quality, excellent presentation and consistent standard is always preserved
• Experience in new restaurant opening including setting up full kitchen a plus
• Manage the operations and profitability of the restaurant
• Assist in preparation and design of all food and drink menus
• Develops and implements standard operating procedures to ensure a high standard of kitchen sanitation and safety standard is observed and maintained at all times
• Observes and evaluates chefs’ performances and devise methods to enhance efficiency with maximum productivity
• Oversees the manpower requirements and checks the work schedules for all kitchen staff
• Looks into the welfare and discipline of all kitchen staffs together with the relevant departments
• Monitors and ensures the food cost and the labour cost is within the targets set
• Looks into ways to reduce wastage, guard against pilferages and control cost of food supplies and kitchen inventory
• Stocks inventories appropriately to ensure freshness of produce while minimising wastages
• Experience in multi cuisine including western, local food concepts a bonus

Requirement:
• Minimum 6-7 years of relevant experience with a proven record preferably in a reputable asian/western, Korean or Japanese restaurant.
• Excellent in people management and management skills
• Strong interpersonal and communication skills to foster teamwork among the kitchen staff
• Ability to lead, motivates the team of staff while embracing a strong cultural diversity and work in multi-ethnic teams

Job Types: Full-time, Permanent

Pay: $7000 - $10000 per month

Benefits:
• Flexible schedule

Schedule:
• Day shift
• Early shift
• Holidays
• Late shift
• Night shift
• Shift system
• Weekend availability

Supplemental Pay:
• Attendance bonus
• Performance bonus
• Yearly bonus

Work Location: In person

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

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.

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

As a Kitchen Assistant, you will support kitchen staff in preparing and organizing food, maintaining cleanliness, and ensuring kitchen operations run smoothly. Your tasks will include washing dishes, cleaning kitchen surfaces, and assisting with food preparation by chopping, peeling, and portioning ingredients. You will help store ingredients and supplies, ensuring proper labeling and stock rotation, and may assist with basic cooking tasks under supervision. You will also help with kitchen inventory, ensure proper food safety and hygiene standards are maintained, and assist chefs and other kitchen staff with general kitchen duties as needed.

Job Requirements

To succeed as a Kitchen Assistant, you should have basic knowledge of kitchen operations and food safety practices. Previous experience in a similar role is a plus but not required. You should be physically fit, as the job may involve standing for long periods and lifting heavy items. Strong attention to detail, a willingness to learn, and the ability to work well as part of a team are essential. Flexibility to work evenings, weekends, and holidays may be required. A positive attitude and good communication skills are important for maintaining a smooth workflow in the kitchen.

As a Delivery Driver, you will be responsible for safely transporting goods to customers' locations in a timely and efficient manner. Your duties will include planning delivery routes, ensuring products are delivered on time and in good condition, and providing excellent customer service. You will interact with customers, obtain delivery signatures, and manage any issues that arise. Additionally, you will maintain your vehicle, check for any necessary maintenance, and ensure all required documentation is completed accurately. The role requires you to handle multiple deliveries daily while adhering to traffic laws and company safety standards.

Job Requirements

Education & Experience:

• N or O level or equivalent.
• A valid driver’s license (specific requirements may vary by region).
• Clean driving record (no history of serious accidents or violations).
• Previous delivery driving experience is a plus, but not always required.

Skills & Competencies:

• Driving skills: Ability to operate delivery vehicles safely and efficiently.
• Navigation skills: Familiarity with using GPS, maps, or route-planning software.
• Customer service: Strong communication skills and the ability to interact professionally with customers.
• Attention to detail: Ensuring deliveries are accurate and on time.
• Physical stamina: Ability to lift and carry heavy packages when needed.
• Time management: Ability to prioritize tasks and meet delivery deadlines.
• Problem-solving: Ability to handle unexpected situations, such as traffic delays or customer issues.

Other Requirements:

• Must be able to work flexible hours, including evenings, weekends, and holidays if needed.
• Must pass a background check and drug screening (if applicable).
• Some positions may require additional certifications, such as a Commercial Driver’s License (CDL) or special training for handling hazardous materials.

Responsibilities:

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Roast Chef

(Cantonese cuisine : Roast Duck, Roast Pork, Char Siew)

• 6 days, 10am- 10pm
• Salary: S$ 2,500 - 3,500
• Location: (Raffles place)/ (Boon Keng)

Job scope and requirements:

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

WhatsApp or Email your Resumé for Interview Arrangements.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279