Job Description & Requirements

As a senior member of the team, you will be working closely with and reporting to the Executive Chef. You will be responsible for producing quality food to menu specifications, and oversee for all aspects of the kitchen in the Executive Chef’s absence. You will also motivate the kitchen staff to achieve targets and maintain high standards. You are creative and enthusiastic about good food and its presentation. An understanding of budgetary control will be essential to perform well in this role.

RESPONSIBILITIES

• Participate in the conceptualization of the restaurant’s food menu together with the Executive Chef
• Assist to plan and direct food preparation processes
• Actively review and update menu with new and exciting items to keep up-to-date and engage the interests of guests
• Consistent production of high quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guests' experiences and satisfaction
• Train, manage and assess team performance, paving professional and personal growth for the team
• Manage and plan work schedules for the back of house
• Identify staffing needs and assist in the recruitment and training of new employees
• Ensure strict compliance to safety, sanitary and hygiene standards set by the company
• Maintaining a positive and professional approach with all employees and customers
• Any other duties as assigned by Management

REQUIREMENTS

• Proven experience with Japanese cuisine in similar capacity
• Exceptional in kitchen management
• Service oriented, able, and willing to engage customers in an open bar counter service concept
• Holds critically high hygiene and safety standards
• Able to work well under pressure in a fast-paced environment
• Outstanding communication and leadership skills
• Strong mental capacity to learn, take demands and multi-task

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

Join Our Team and Enjoy Fantastic Benefits!

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• 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
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 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

Peircetree EA Pte Ltd is a cross-border service organization with plenty of exciting businesses and subsidiaries in the Asian Region. Headquartered in Singapore with its’ subsidiaries in South Korea, Thailand, Hong Kong, and Philippines, customer satisfaction is our top priority.

Join us in our new venture - Mr B Cafe - specializing in local & western delights, and be a part of our pre-opening team in this exciting phase. Be involved in making key decisions, giving suggestions to stakeholders, strategizing the direction of the business, and contribute to high service standards to ensure that our customers will have a positive dining experience!

Job Scope:

• Setting up new structure for day-to-day kitchen operation
• Creating menus for the cafe and designing plating presentation
• Hiring, training, and coordinating kitchen staff
• Sourcing for suppliers and ensuring consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.
• Ensuring the quality of the food served and maintaining food hygiene standards
• Enforcing nutrition standards and researching on cuisine trends
• Ensuring the safety of the kitchen environment
• Providing expert advice for kitchen layout and maintenance schedule
• Maintain adequate pantry inventory and track expenses
• Perform ad-hoc duties as requested by the Management

Requirements

· At least 3 years of experience working in Western cuisine

. Local and Malaysian cuisine knowledge a plus

· Obtained Food hygiene certificate

· Strong organizational skills

· Excellent leadership skills

· Knowledge in menu planning and food costing

· Able to work under pressure in a fast paced, dynamic and challenging work environment

· Willing to work on weekends and shift rotation

. Singaporeans or PR only

. All racial demographics are welcome

Benefits;

• Meals covered while on duty
• Transport covered if working hours extend over 11pm
• Sales incentives upon hitting targets
• Yearly bonus based on performance review

Schedule:

• Operational days - Tuesdays to Sundays
• Operational hours - 0800-0200
• Schedule and roster to be arranged with the Managing Director
• Not more than 44hours a week. Any overtime incurred will be paid accordingly.

Salary:

• SGD3000 - SGD4500 monthly depending on experience

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

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

Key Responsibilities:

1. Food Preparation and Cooking:Prepare and cook dishes according to the restaurant's standards and recipes.
   Ensure all dishes are presented in an appealing manner.
   
2. Station Management:Oversee a specific section of the kitchen.
   Maintain high standards of hygiene and cleanliness in the station.
   
3. Quality Control:Ensure the quality and consistency of dishes served.
   Monitor portion sizes and waste management to control costs.
   
4. Inventory and Stock Control:Assist in managing inventory and ordering supplies as needed.
   Check the freshness and quality of ingredients.
   
5. Team Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
   Train and supervise junior kitchen staff and apprentices.
   
6. Health and Safety Compliance:Adhere to health and safety regulations in the kitchen.
   Ensure proper food storage and handling practices.
   
7. Menu Development:Contribute ideas for new dishes and improvements to existing menu items.
   Stay updated on culinary trends and techniques.
   
8. Customer Satisfaction:Respond to special dietary requests and ensure customer satisfaction.
   Handle customer feedback and work to resolve any issues.
   

Job Description

• Assist the Head Chef in planning and executing the daily menu, including yakitori skewers, appetizers, sides, and other offerings.
• Help manage and coordinate the kitchen team, ensuring that all staff follow instructions, maintain efficiency, and uphold high standards of quality and safety.
• Assist in the preparation and cooking of yakitori skewers, sauces, and sides, ensuring consistency in taste, texture, and presentation.
• Monitor the quality of ingredients and finished dishes, ensuring that all food leaving the kitchen meets the restaurant’s standards.
• Assist with inventory control, ensuring that the kitchen is fully stocked with necessary ingredients and that supplies are rotated and replenished as needed.
• Ensure that all kitchen operations adhere to Singapore’s food safety regulations, including proper handling, storage, and sanitation of food products.
• Support the training and development of junior kitchen staff, helping them to learn proper cooking techniques and kitchen safety procedures.
• Maintain a clean and organized kitchen environment, including proper handling and cleaning of kitchen equipment, tools, and surfaces.
• Collaborate with the Head Chef to brainstorm new dishes, update the menu, and ensure that recipes are executed to perfection.
• Ensure that food is prepared and served in a timely manner, especially during peak hours, to maintain a smooth and efficient workflow.

Job Requirements

• At least 2-3 years of experience in a professional kitchen, with experience in Japanese cuisine or yakitori preparation being highly preferred.
• Strong cooking skills, especially with grilling and skewering techniques.
• Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
• Familiarity with traditional yakitori cooking methods, marinades, and flavors is a plus.
• Ability to work well in a team environment, communicate effectively with kitchen staff, and foster a positive work atmosphere.
• Strong organizational skills and the ability to multitask in a busy kitchen.
• Individual with food hygiene certificate preferred.

Job Responsibilities

• Assist Chef with creation and preparation.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and time lines.
• Ensure all equipment are cleaned and kept properly.
• Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Other ad-hoc duties as requested.

Job Requirements

• Candidate must possess at least 1 to 2 years relevant experience in dining cuisines;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays

Candidates with experience might be considered for the Senior Chef de Partie position

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Sous Chef
• Run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

Requirements:

• Minimum 3-4 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Job Descriptions

• Maintaining of kitchen area and work station cleanliness.
• Follow recipes and presentation specifications.
• Follow SOP for cooking and cutting food for
• In charge of outlet's daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company's product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

• Willing to learn how to grill meat
• Candidates with kitchen experience preferred

Benefits

• Medical Benefit (up to $300per year)
• Sales Incentive
• CNY Bonus
• Staff Meal
• Team Luch/Dinner

Working Hours

• 5 days work week
• 10 am to 8 pm
• More than 45 hrs OT paid

Position: Roast Chef (Cantonese cuisine)

• 6 days, 10am- 10pm
• Salary: $2500 -$3500, senior chef $4000 -$4500
• Location: CIMB Plaza (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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Descriptions

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

• Need to learn how to grill food
• Have kitchen experience is better

Benefits

• Paid Annual Leave Per Year : seven (7) Days
• Paid Outpatient Sick Leave Per Year : up to fourteen (14) days
• Other Medical Benefit : up to $300 per year（listed by MOM)
• Other Salary–Related Components : monthly sales incentive (subject to individual and outlet sales performance)
• Year end bonus( CNY Bonus)
• Staff meal
• Team lunch/dinner
• T&C Apply

Working Hours

• Working Days: 5 days a week
• Working Timing:
• 1000 hrs to 2100 hrs
• (2 hours break)

We are expanding and immediate position(s) are available!

If you feel that you're the fit for us! Please do

Job Description

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Preparing meal ingredients for Sous Chef / Head Chef which includes washing, peeling, cutting, and slicing ingredients.
• Packing take-out orders as needed.
• Removing garbage, replacing garbage bags, and washing garbage bins.
• Mopping and sweeping the kitchen areas as required.
• Washing and dry dishes as and when required
• Storing ingredients and food items according to food safety standards.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Establishing and maintaining effective working relationships with colleagues
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef / Head Chef on the daily requirements, functions and also about any last minute events.
• Assist Head chef with new menu planning

Job Descriptions

• Prepare and execute high-quality Italian fine dining dishes
• Manage a specific section of the kitchen with precision and attention to detail
• Ensure exceptional food quality, taste, and artistic presentation
• Maintain strict kitchen hygiene and adhere to food safety regulations
• Assist in menu development and seasonal adjustments
• Contribute to the restaurant's pursuit of culinary excellence

Job Requirements

• Experience as a CDP, Junior CDP, or Commis Chef in Italian fine dining would be preferred
• Strong knowledge of Italian cuisine, ingredients, and cooking techniques
• Ability to work efficiently in a high-pressure fine dining environment
• Excellent attention to detail and consistency in food preparation
• Team player with good communication skills
• Passion for Italian gastronomy and commitment to culinary arts

Benefits

• Medical
• Uniform
• Staff Meal
• Incentives

Working Hours

• 5.5 days work / week

Job Descriptions

# Food Preparation:

• Prepare and cook a variety of Japanese curry rice and noodle dishes according to established recipes.
• Ensure all ingredients are fresh, properly stored, and prepared to the highest quality standards.
• Maintain cleanliness and organization in the kitchen, following food safety and sanitation guidelines.

# Cooking:

• Cook and present dishes with consistency, focusing on taste, texture, and appearance.
• Adjust recipes and cooking techniques to accommodate customer preferences or dietary requirements when needed.
• Monitor food quality and adjust cooking processes to ensure optimal results.

# Inventory & Ordering:

• Manage kitchen inventory, including ingredients, spices, and other supplies.
• Place orders with suppliers to ensure the kitchen is well-stocked while minimizing waste.
• Track inventory levels and adjust ordering practices to optimize cost efficiency.

# Team Collaboration:

• Work closely with other kitchen staff to ensure smooth operations during service.
• Communicate effectively with the front-of-house team to manage orders and ensure timely delivery of dishes.

# Quality Control:

• Perform regular quality checks on dishes before they are served to customers.
• Take feedback from customers and staff to continuously improve recipes and processes.

Job Requirements

• Min 1 year experience in the kitchen required.
• Fresh graduates with Culinary training can apply. Easy to follow SOP's.

Benefits

• 14 Days Paid Leave.
• Birthday off, Anniversary off
• Meals Provided Easy to follow SOP's. No experience needed.

Working Hours

• 5-day work week (Monday - Friday) 10am to 7.30pm

· Bake artisan and decorative breads/ cakes.

· Produces a wide range of breads, pastries and other baked items.

· Review and construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Keep up to date with the current promotions and new items in the menu.

· Supervise the baking team in preparing baked items and adopting new baking techniques to add variety to the menu.

· Guide and train employees on the use of the baking equipment and coordinate provision of appropriate training where needed.

· Maximize the productivity of the kitchen staff.

· Ensure that procedures for suppliers, equipment, work areas are in compliance to the established standards.

· Ensure correctness of food quantities, keeping food wastage to minimum.

· Ensure production targets of assigned section are met and food products meet required production standards.

· Report and escalate repairs or preventive maintenance to equipment suppliers and vendors.

· Monitor the set-up of work stations for cleanliness and safety compliance with local regulations and company requirements.

· Maintain good knowledge on standard food preparation by immediate superior/ manual provided by the company.

· Maintain the kitchen cleanliness (housekeeping).

· Ensure that food hygiene and safety standards are maintained and comply.

· To adhere to kitchen SOPs.

· Report on time, in proper uniform and grooming standard.

· Maintain good personal hygiene as well as high work and safety standards in the workplace.

· Assist in dishwashing duties as and when required.

· Execute any other duties as assigned.

Benefits

· Staff Discount

· Medical Benefits

· Career Progression

· Flexi Health Benefits

· Performance Incentive Bonus

• Working days: 6 days, 9hour per day (more than 48hour consider OT)
• Location: MBS
• Salary: $2,800 - $3,200

Job Description:

• Preparing, cooking and presenting high quality dishes within the speciality section.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs and kitchen cook.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.

Job Requirements:

• Minimum 2-3 years relevant experience in western cuisine.

Leong Jia Qi Reg No. : R24124746

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

• Train and supervise the work of kitchen personnel in the respective sections.
• Produce high quality food in a specified area of the food preparation and ensure that this is also practised amongst all team members.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure proper storage of equipment and perishable items.
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be notified.

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)

• 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 and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Duties and Responsibilities:

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as ordered
• Train new staff

Skills and Qualifications:

• Customer service
• The ability to manage a team of cooks
• Organization skills
• Time management skills
• Attention to detail
• The ability to work under extreme pressure
• The ability to communicate in fast-moving environment
• The ability to make good food consistently, even in a busy kitchen

Experience:

• At least 3 to 5 years experience

Job Description & Requirements

· To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.

· Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.

· To ensure that all the dishes are freshly prepared and the food standards are met.

· Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

· Plan and arrange ingredients for next day preparation and orders.

· Need to understand the customer requirements, as per order.

· To Introduce new dishes and menus.

· Should monitor and maintain stock levels and inventory.

· Need to monitor stock rotation procedures are followed as per inventory.

· Experience in all North Indian cuisines.

· Monitoring portions and waste control.

· To provide quality of food

· A deep understanding of authentic North Indian food preparation.

· Capacity to work under pressure during the extremely busy period.

· Flexible to work in any shifts, especially in split shifts.