Responsibilities:

• Assit to develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Requirements:

• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Executive Chef/ Head Chef (Outlet).

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Demi Chef

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Assist in the preparation and cooking of dishes
• Ensure high standards of food quality and hygiene
• Maintain cleanliness and organization of workstations
• Help with inventory management
• Support the kitchen team as needed along with other responsibilities to be discussed upon onboarding.

Requirements:

• Some experience in a professional kitchen preferred
• Basic culinary skills and willingness to learn
• Friendly and team-oriented
• Ability to work in a team environment

How to Apply: Please send your resume and cover letter to [email protected].

Responsibilities:

• Prepare and cook a diverse range of dishes, such as breakfast options, sandwiches, salads, soups, pastries, and other cafe favorites.
• Ensure the quality and flavor of food consistently meet or exceed customer expectations.
• Develop creative and enticing menus tailored to a variety of customer tastes and dietary needs.
• Maintain detailed food inventory records, monitor stock levels, and plan ingredient requirements in advance.
• Follow proper culinary techniques, food safety protocols, and health regulations.

Requirements:

• Demonstrated experience as a Chef in a cafe or comparable food service setting.
• Extensive understanding of cooking methods, menu development, and food preparation.
• Skilled in designing and implementing innovative and attractive menus.

______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact [email protected] for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628

Are you ready to discover a brand new world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

Launching in Q4 2024, C.O.T.U (Center Of The Universe) stands out as a unique destination. It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated modern Japanese restaurant, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views!

Key Responsibilities:

• Oversee a designated area of the kitchen, such as the grill, sauce, fish, or pastry station.
• Ensure the preparation of dishes according to the restaurant’s standards.
• Prepare ingredients and cook dishes according to the menu and executive chef’s specifications.
• Ensure portion sizes, garnishing, and presentation are consistent.
• Assist in training and mentoring junior chefs and kitchen staff.
• Delegate tasks to commis chefs (junior cooks) and kitchen helpers as needed.
• Ensure the quality of ingredients and dishes is of a high standard.
• Monitor food preparation, ensuring correct techniques and consistency.
• Maintain a clean and safe working environment.
• Adhere to food safety, sanitation, and hygiene standards.
• Monitor stock levels for the station and request supplies when necessary.
• Reduce waste by proper inventory management and portion control.
• Work closely with other sections of the kitchen to coordinate cooking times and menu delivery.
• Communicate with the sous chef and head chef about progress and any issues that arise.

Perks:

• Career Growth Opportunities
• Attractive Salary package
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues

Responsibilities:

• Prepare and cook a diverse range of dishes, such as breakfast options, sandwiches, salads, soups, pastries, and other cafe favorites.
• Ensure the quality and flavor of food consistently meet or exceed customer expectations.
• Develop creative and enticing menus tailored to a variety of customer tastes and dietary needs.
• Maintain detailed food inventory records, monitor stock levels, and plan ingredient requirements in advance.
• Follow proper culinary techniques, food safety protocols, and health regulations.

Requirements:

• Demonstrated experience as a Chef in a cafe or comparable food service setting.
• Extensive understanding of cooking methods, menu development, and food preparation.
• Skilled in designing and implementing innovative and attractive menus.

______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact [email protected] for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628

Job Responsibilities
Culinary Operations Management
• Provide quality food products for our guests and support in achieving all goal designated by the Management team
• Provide direction for menu development and implementations
• Monitor the quality of raw and cooked food products to ensure that standards are met
• Develop interesting, exciting and balanced menus on a timely basis that are appropriate and responsive to the market
• Assist marketing efforts by creating and being known for an Unique Selling Point
• Taste food regularly and express informed and constructive suggestions to Chefs and team regarding food preparation and presentation
• Oversee the annual budgets and review sales and food cost on a regular basis to achieve budgetary goals
• Estimate food consumption to schedule purchases and requisition of raw materials while developing and implementing guidelines to control procedures for procurement and receiving areas
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Provide reviews on menus, analyse recipes, determine food, labor, and overhead costs; and assign prices to menu items
• Work with Facilities Management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
• Work closely with the General Manager as a partner of the business
• Work in a kitchen set-up and continuously maneuver in and around all areas of offices

Hygiene and Sanitisation Management
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Chief Steward
• Comply and ensure hygiene policies are strictly adhered to on a daily basis
• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding

Job Requirements
Education & Certification
• Degree / Diploma / Certification in Culinary or Management

Experience
• Minimum 5 years of experience in relevant restaurant concept and 5 years of experience as a leader in large culinary operations

Other Prerequisites
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Knowledge of fine dining cantonese cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
• Good knowledge in accounting and calculation of food costs

Our client is an established F&B operator in Singapore, known for managing a diverse collection of multi-concept gastrobars across prominent locations. They are seeking for Chef De Cuisines.

• Experience in Korean traditional cuisine.
• Ability to adapt dishes to suit local tastes.
• Capable of managing a kitchen, maintaining discipline, and ensuring high-quality standards.
• Responsible for cost control and effective use of ingredients.
• Inventory management and stock control.
• Conduct research and development for new menu items.
• Handle administrative tasks, including costing, inventory management, and sales projections

Work Hours:

• Monday to Saturday: 10:30 AM to 2:30 PM, 5:00 PM to 1:00 AM.
• After probation: 5-day work week.
• Taxi claim reimbursement provided.

Interested candidates, please click APPLY OR email CV to: [email protected]

Gemini Personnel Pte Ltd

EA License number: 23s2015| EA Registration number: R24120181

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Executive Chef/ Head Chef (Outlet).

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Job Duties

· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Establish performance and development goals for team members.

· Assist Head Chef in ordering stocks to maintain inventory at all times

· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

· Promote teamwork and quality service through daily communication and coordination with other departments

· Working closely with other Chefs of all levels

· Perform other duties as directed by management / stakeholders

· Cook and maintain kitchen Standard Operating Procedures (SOPs)

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

· Fast Learner

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

Main Duties and Responsibilities

To assist other team members, with the key aim of delivering good quality of food to our customers.

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• 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 Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• 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.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

Working days: 5 days’ work week (split shift/ roster)

Location: Gucco Tower, Tanjong Pagar

Salary: Basic $2950 - $3400 + OT + AWS + Incentives + Bonus

About the restaurant:

Spanish cuisine restaurant. Serve non halal food

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Position: Chef De Partie

Salary: $2,800-$3,500 (Depend on experience)
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Requirements:

• At least 1 year of relevant experience
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

If you love great food & coffee and enjoy working in a cafe setting, this is the place for you!

Job Responsibilities:

• Set up workstations with all needed ingredients and cooking equipment
• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments to food preparation to accommodate customers' specific requests such as special diets or allergies
• Ensure great presentation by dressing dishes before they are served
• Season food according to recipes or company needs
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check the quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Manage and ensure kitchen food costs are in a healthy range
• Minimize food wastage
• Able to assist with additional duties as requested by Superior and Management as and when required.

Job Requirements:

• At least 1 year of relevant experience as a cook
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Excellent physical condition and stamina
• Able to work in a hot and humid environment
• Calm demeanor to work in a high-stress, fast-paced environment
• Ability to perform and work independently
• High school diploma or equivalent; A Diploma from a culinary school will be an advantage
• Able to perform Flexi shifts, and able to work on weekends & public holidays
• 6 days work week

Benefits:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

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

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Chef de Partie

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Prepare and cook specific sections of the menu with care and precision
• Maintain high standards of food quality and presentation
• Ensure cleanliness and organization of workstations
• Assist with inventory management and ordering supplies
• Support junior kitchen staff along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills
• Ability to work efficiently under pressure
• Friendly and cooperative

How to Apply: Please send your resume and cover letter to [email protected].

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Understand all aspects of restaurant service and understand how each role contributes to the overall dining experience
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment
• Be willing to assist colleagues and step in wherever needed to ensure that guests receive the best possible service at all times.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange an interview.

Overview
We are seeking a talented and experienced chef to join our culinary team. The ideal candidate will have a passion for Japanese cuisine. As a chef in our team, you will be responsible for ensuring the quality and consistency of our menu items while upholding food safety and sanitation standards.

Responsibilities:

• Prepare and present a wide range of Japanese dishes
• Ensure that all dishes are prepared according to established recipes and standards of quality.
• Maintain a clean and organized work environment, including proper storage and handling of ingredients and equipment.
• Monitor inventory levels and order supplies as needed to meet demand while minimizing waste.
• Stay up-to-date on industry trends and techniques related to Japanese cuisine.

Benefits:

• Staff meals provided
• AWS
• Health insurance
• AL 14 days
• Uniform provided with laundry service

Qualifications:

• Experience as a chef in a Japanese restaurant is preferred.
• Basic Food & Hygiene Certified.
• Strong knowledge of Japanese ingredients, flavors, and culinary traditions is preferred.
• Ability to work efficiently in a fast-paced environment while maintaining high standards of quality and presentation.
• Excellent communication and interpersonal skills, with the ability to work effectively in a team environment.

Mycelium Catering is the industrial catering arm of The Emmanuel Stroobant Group. A veteran food provider for over 20 years in the food and beverage industry, with vast experience spans across various genres, from fine-dining Michelin-starred restaurants, casual eateries to catering and consultancy services.

Mycelium Catering is passionate about the food served at school canteens, and the menu has been carefully designed by the team to provide students with a complete and nutritionally balanced meal to encourage healthier eating habits.

We are looking for committed individuals to join the team:!

Working Hours - Monday to Friday (occasional weekend events).

The candidate should specialize in preparing and baking a variety of desserts and pastries specifically for schools' cafes environment, corporate gatherings, and events. This role involves creating customized dessert offerings that align with the theme and preferences of the required theme and season.

Description:

• Design dessert menus that fit the theme, season and dietary requirements.
• Create custom desserts and pastries tailored to specific catering events' requests.
• Prepare a wide range of desserts, including cakes, pastries, cookies, and more.
• Scale recipes to accommodate large quantities needed for events.
• Ensure consistency in taste, texture, and presentation across all items.
• Maintain high standards for taste, appearance, and quality.
• Adjust recipes and techniques as needed to meet client expectations.
• Keep the baking area clean and organized, following health and safety regulations.
• Clean and maintain baking equipment regularly.

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 03 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Position: Chef De Partie

Salary: $2,800-$3,500 (Depend on experience)
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Requirements:

• At least 1 year of relevant experience
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Basic Function:

Responsible to assist the Outlet Chef in the efficient operation of culinary areas to continually support the kitchen services to the hotel guests and associates.

Duties and Responsibilities:

1. Assist the Outlet Chef in being responsible for the Culinary Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel.
2. Maintain the Hotels cuisine concepts and standards for food preparation and presentation.
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
4. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5. Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.
6. Enforce Marriott’s 43 point Sanitation Checklist by ensuring all Kitchen areas are inspected on a monthly basis.
7. Achieve departmental Budget goals by maintaining efficient cost expenditure.
8. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
9. Ensure the completion & critique of the wage progress report on a weekly basis.
10. To ensure the awareness & enforcement of all Marriott S.O.P.’s.
11. To enforce operational Standards that are reviewed periodically and then updated and improved.
12. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.
13. To ensure the efficient scheduling of Associates.
14. Ensure the accurate supervising of the Associates time control and payroll systems by working with Accounting and HRD.
15. To assist the Outlet Chef in supporting Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.
16. To implement a departmental daily “15 Minute” training program.
17. To assist in the execution of Culinary Associate reviews, ensuring appraisals in a professional and timely manner.
18. To supervise all aspects of Associate management including hiring and discipline in conjunction with the Outlet Chef.
19. To train subordinate supervisors in effective “coaching and counseling” and the correct process of progressive discipline.
20. To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD.
21. To practice “open door” policy to all Associates.
22. Periodically plan outside Associates activity to promote teamwork.
23. To be responsible for maintaining outlet safety at all times.
24. To be responsible for asset management of all outlet property and facilities.
25. Conduct a preventative maintenance inspection on a monthly basis.
26. Promote positive inter-departmental relations through candid communication and cooperation.
27. Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
28. Perform any reasonable request made of management which is not lift threatening or against the law.
29. Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
30. Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.
31. Responsible and to focus yearly culinary balance score card to achieve goal
32. Perform other duties as assigned by supervisor

Job Profile and Qualifications:

1. At least vocational certificate in culinary and with preference of bachelor's degree in culinary field
2. At least 4 years experience in culinary operation and supervision
3. Good in interpersonality and creative skill

We regret that only shortlisted applicants will be notified.

Job Duties

· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Establish performance and development goals for team members.

· Assist Head Chef in ordering stocks to maintain inventory at all times

· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

· Promote teamwork and quality service through daily communication and coordination with other departments

· Working closely with other Chefs of all levels

· Perform other duties as directed by management / stakeholders

· Cook and maintain kitchen Standard Operating Procedures (SOPs)

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

· Fast Learner

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff