Leader in the kitchen must understand simple english.

Taking care of all cooking at the restaurant and good in skill of event planning.

purchase of ingredients in the kitchen and know how to control cost.

duty roster planning for manpower to make sure the order run smoothly.

Active and friendly to built team work.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Responsibilities and Requirements:

• At least 3+ years of Chef development experience
• Knowledge regarding other scripting tools like python, shell scripting
• Must have worked on automation infrastructure related tasks like hardening and compliance for database, OS etc.
• Good knowledge on DevOps
• Good communication and should be ok to work in shifts including night shifts if required
• Should be able to lead a team

Be a part of the culinary team for an all-American craft burger restaurant with potential to expansion to higher position with a bar & grill concept in development. Responsibilties include daily food preparation, cooking, ordering supplies, cleaning and overall maintenance supervision of the kitchen procedures.

Must have a minimum 2-4 years kitchen experience, food safety & hygiene certificate, ability to work and collaborate with the team in a positive environment as well as work indepently, good organization and problem solving skills.

If you are interested in growing your career with an upcoming brand, then this is the right environment to learn & fine tune your culinary skills, and the high potential of progressing into a full service bar & grill concept in the near future.

We are currently looking to recruit an experienced Head Chef with minimum 5 to 6 years of experience as a curry & tandoor chef for our outlet Tandoori Zaika. As the Head Chef you will be responsible for all the Tandoor and curry dishes for this busy fine dinging restaurant in Boat Quay.

The outlet offers modern and traditional Indian Cuisine in a sophisticated and truly intimate atmosphere. Each dish is freshly prepared by the Head Chef, so we require a chef who is very experienced within the same cuisine.

DUTIES AND RESPONSIBILITIES:

- Cook tandoori dishes on the menu following recipes

- Overall responsibility for operations of tandoori dishes

- Preparing food items by cutting, chopping and mixing

- Producing new tandoori dishes

- Managing, training new assistance tandoori chefs

- Prepare tandoor dishes under instructions of Head Chefs

- Allocate and oversee the work of the junior kitchen staff team including cleaning schedules.

- In addition to the above, there are some general requirements that apply to all jobs in the restaurant

- Participation in staff meetings.

- Participation in training activities.

- Participation in staff supervision and personal development review in the kitchen

- Participate in quality assurance systems.

- Take responsibility for the development of junior chefs within the curry section

- All duties must be carried out to comply with:

- Food Hygiene & Health and Safety requirements.

- Statutory legislation, in particular the Health and Hygiene regulations.

- Fire precautions.

- EXPERIENCE AND QUALIFICATION INCLUDE:

- An ability to work independently and as a team leader when essential

- A positive attitude and commitment

- Ability to supervise the kitchen team.

- The ability to form positive relationships with colleagues.

- Team player

- Accountable

- Location(s): CBD area, Esplanade MRT, Downtown MRT

- Working Days: 6 days/week

- Working Hours: 11am to 11pm (2 hours break)

Responsibilities & Requirements

- Menu planning, inventory management, and ordering supplies.

- Ensure consistency in the food preparation and presentation.

- Maintain a clean and hygienic kitchen environment, adhering to all food safety and sanitation guidelines.

- Oversee inventory, stock control, and ordering, ensuring that supplies are used efficiently to minimize waste.

- Ability to stay calm under pressure and solve issues quickly and effectively.

- Able to work in a fast-paced environment.

- Ensure that the kitchen complies with all health and safety regulations.

Benefits

Product Trainings | Incentives & Allowance | Annual Leave | Medical Benefits | Dental Benefits | Staff meals

We look forward to working with you!

- Location(s): CBD area, Esplanade MRT, Downtown MRT

- Working Days: 6 days/week

- Working Hours: 11am to 11pm (2 hours break)

Responsibilities & Requirements

- Menu planning, inventory management, and ordering supplies.

- Ensure consistency in the food preparation and presentation.

- Maintain a clean and hygienic kitchen environment, adhering to all food safety and sanitation guidelines.

- Oversee inventory, stock control, and ordering, ensuring that supplies are used efficiently to minimize waste.

- Ability to stay calm under pressure and solve issues quickly and effectively.

- Able to work in a fast-paced environment.

- Ensure that the kitchen complies with all health and safety regulations.

Benefits

Product Trainings | Incentives & Allowance | Annual Leave | Medical Benefits | Dental Benefits | Staff meals

We look forward to working with you!

We are looking for a Head Chef for Japanese restaurant with both experience in cold and hot kitchen.

Benefits:

1. 5.5 days work week

2. Accessible work location

3. Daily incentive upon hiting target

4. Health benefits provided upon confirmation

5. Staff meal allowance provided

6. Simple and sharp menu

Requirements:

1. Experience in both Sushi Bar and Hot Kitchen of at least 3 years

2. Creative, energetic, dynamic, passionate and always up for new challenges

3. Looking to grow a long-term career in our growing F&B company

Location:

Near Esplanade MRT, Downtown MRT, Raffles Place MRT, Clarke Quay MRT - Central Business District, Singapore

Working Hours:

- 10am - 10:30pm

- 12.5-hour shifts with a 2-hour break

Working Days:

- Mondays to Sundays (6 Days Work Week)

Job Description:

As a Sous Chef, you will be a key player in our kitchen’s success. Your responsibilities will include:

- Assisting the Head Chef in managing the kitchen operations.

- Preparing high-quality dishes in line with our restaurant’s standards.

- Supervising and training kitchen staff.

- Ensuring adherence to food hygiene and safety standards.

- Contributing to menu development and food presentation.

- Managing inventory and ordering supplies.

- Maintaining a clean and organized kitchen environment.

Requirements:

- Proven experience as a Sous Chef or similar role in a fast-paced kitchen.

- Strong knowledge of cooking techniques, ingredients, and culinary equipment.

- Leadership skills with the ability to manage and motivate a team.

- Creative mindset for menu development and food presentation.

- Excellent time management and organizational abilities.

- Flexibility to work in shifts, including weekends.

We Offer:

- Competitive salary and benefits package.

- Opportunities for career advancement and skill development.

- A dynamic and supportive work environment.

- Staff discounts on meals.

How to Apply:

Sent your resume and a cover letter via this platform

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

• 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

Chef Responsibilities:

• 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.

Chef Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Job duties:

- Prepares restaurant dishes according to customer's preference

- Prepares food and ingredients

- Cleaning after service

Restaurant is non-halal and serves chinese food.

6 days work week, 8 hours shift (off day will be scheduled accordingly)

Must be ok with working on weekends and public holiday

Looking for someone that enjoys cooking, working in a fast paced environment.

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
• 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
• Experiment with recipes and suggest new ingredients
• 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

• 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

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.

Responsibilities:

• Menu creation
• Leads and supervises all aspects of the kitchen
• Responsible for training, coaching, supervising and nurturing of all kitchen staff members
• Responsible for the food training of front of house staff members
• Gives support to all marketing and public relations activities of the company. To be the representative of the restaurant especially with regards to media visits and communication
• Engages with customers on a regular basis in a meaningful manner, including but not limited to table side visits during meal hours, customizing menus according to dietary requirements and specific requests, engaging event hosts and regular customers to create the “surprise” element in their dining experiences.
• Supports and drives the mission and vision of the restaurant in the areas of cuisine, service philosophy, staff relations, customer service and company deliverables to the shareholders

Requirements:

• Minimum 4 years in a similar capacity
• Strong leadership, highly independent, result-oriented and resourceful, with strong planning and organizational skills
• Mature, resilient, responsible, honest, flexible, self-motivated and hardworking
• Possess strong interpersonal skill, positive attitude, pleasant personality, and social intelligence
• Excellent oral and written communications skills in English

* 5-day work week

Job Description:

· Relevant Experience In A Restaurant Kitchen And Day To Day Operations

· Thrive Under Pressure, Able To Mentor New Staffs And Rally The Team.

· Food Hygiene Certification And Fundamental Knowledge Of Food Safety, Kitchen Hygiene And SFA Regulations.

· Ability To Ensure The Hygiene And Housekeeping Of The Kitchen.

· Good Interpersonal Skills. Demonstrate Teamwork And Customer Service Focus.

· Knowledge Of Food Inventory And Maintaining Par Levels.

· Good Culinary Foundations. Understanding Of Various Cooking Methods, Ingredients, Equipment And Procedures.

· Able To Maintain High Food Quality And Presentation.

· Willing To Take On Ad Hoc Tasks.

Working hours and Benefits

1. 5 days & 50 Hours Work Week
2. Annual Leave
3. Medical/dental benefits
4. Staff Meals provided

Prepare, cook food and present food effectively and efficiently.

Assist in the preparation, cooking, garnishing, and presentation of food.

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

Ensure that procedures for supplies, equipment, and work areas comply with the established standards.

Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.

Assist in accurate food-ordering and stocking levels.

Estimate amounts and costs of required supplies, such as food and ingredients.

Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.

Assist in keeping the kitchen clean, hygienic and tidy at all times.

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

Report on time, in proper uniform and grooming.



Requirements



Minimum 3 year of experience working in kitchen as food preparation and/or cooking.

Profound knowledge of different kinds of beverages.

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

58 RECRUITMENT PTE. LTD. 19C9772 67026282

Job Description:
We are looking for a dynamic Executive Chef to lead our kitchen operations and craft exceptional culinary experiences.
Responsibilities include:
• Designing and executing innovative menus
• Overseeing kitchen operations, ensuring quality and efficiency
• Managing and mentoring a team of culinary professionals
• Monitoring food costs and inventory management
• Ensuring adherence to health and hygiene standards

Job Requirements:
•Previous Restaurant Experience,
•Extensive Food and Beverage Knowledge,
•Knowledge of Restaurant Regulations,
•Ability to Work Under Pressure,
•Exceptional Customer-Service Skills
• Strong creative skills and an eye for detail
Application Instructions:
Interested candidates are encouraged to apply by submitting the following:
• Updated resume detailing work experience and qualifications
• A cover letter highlighting relevant experience and skills

58 RECRUITMENT PTE. LTD. 19C9772 67026282

Chef Responsibilities:

• 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.

Station Management: Oversee and manage a specific section of the kitchen.

Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.

Menu Execution: Execute menu items with consistency and quality during service.

Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.

Team Supervision: Supervise and train junior chefs and kitchen staff.

Inventory Control: Monitor ingredient levels and manage inventory for your section.

Quality Control: Ensure dishes meet taste, texture, and presentation standards.

Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.

Coordination: Coordinate with other sections to ensure timely and efficient service.

Customer Service: Address special requests as per customer requirements.

Problem Solving: Handle issues that arise during service and resolve them effectively.

Compliance: Follow health, safety, and hygiene regulations.

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Assisting Executive Chef in the daily operations of the kitchen
• Responsible for kitchen management including profit & loss and budget / cost control
• Planning, scheduling, preparing, cooking and serving meals
• Designing new recipes, planning menu and selecting plate presentation
• Maintain promptness, freshness and quality of dishes
• Leading team of cooks in the preparation, cooking, garnishing and presentation of meals
• Setting and monitoring performance standards for staff
• Performing administrative tasks, taking stock of food and equipment supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry
• Able to perform work on weekend/public holiday
• PC literate, well organized and self-motivated
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information