Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

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. Please indicate #68431 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

CAFÉ CHEF

Responsiblities

‒ Cook current food menu, preparing all ingredients with stable quality

‒ Attending all team meeting and Participating in job training

‒ Follow process, and standards set by Chef

‒ Follows existing recipes, Portion controls, and presenting food and dessert along with specification

‒ Maintain the highest quality, and be consistant to upkeep its standard.

‒ Provide assistance to the Chef

‒ Maintenance, cleaning equipment and tools / Ensuring the stock is up to date

Working Hours

‒ Scheduled by Head Chef, 12:00p.m. to 9:00p.m.

‒ Alternative Sunday, and Alternative Public holiday will be your working days

Remuneration and Benefits table

‒ Gross Salary range S$2,500 to S$3,500

‒ Basic Salary $2,200 per month

‒ Skilled Allowance up to $1,000 per month

‒ Transportation Allowance $120 per month

‒ Meal Allowance $180 per month

‒ Annual Bonus up to $600 per year

‒ CNY bonus up to $200 per year

‒ Medical Claim up to $200 per year

‒ Staff meal & drink will be provided

‒ Staff discount 10% will be provided

‒ One time Confirmation Bonus after 3 months probation period $500 (one time bonus)

• Manage all Concierge, Bell Services and Doormen. Ensure that they are adhering to all hotel policies, procedures and standards while striving towards total guest satisfaction. Ensure that the above-mentioned areas are working in a professional manner at all times. Be responsible for training and development of all concierge-related associates, so they are hospitable, outgoing and guest-oriented.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Offer a warm, sincere and personalized welcome to all guests
• Have an in depth knowledge or access to information regarding directions, travel time, cost and various forms of transportation
• Be updated on events around town and major events aboard such as concerts, public holidays, shows, trade shows, trade relation offices, diplomat office and shopping information.
• Maintain a constantly updated database with extensive information about city highlights
• Arrange tickets for theatre, sporting events and local attractions
• Make and confirm all transportation arrangements with contracted limousine company. Preference are given to in house limousine vehicles first over contracted limousine company.
• Updated with dining options and confirming dining reservations
• Provide guests with a confirmation of dining reservations, transportation, theatre tickets, etc. in the form of written, printed, or computer-generated forms
• Communicate information effectively to Chef Concierge
• Train, coach and support the Concierge colleagues
• Produce a monthly training plan for department and submission of training hours
• Ensure smooth workflow of driveway and lobby are maintained
• Guiding the Concierge team in accordance to hotel standards, appraising their performances, and handling disciplinary actions.
• Managing the process of message, luggage and parcel deliveries in the daily operations ensuring no loss or mismanagement of such items.
• Must have full knowledge of all emergencies procedures.
• Must have full knowledge of the Hotel's policies and procedures.
• To work closely with the other sections of Rooms Division.
• To report guest's complaints and anything amiss to the Chef Concierge.
• Perform all other duties assigned by the Chef Concierge or Department Head

• Preparing high-quality dishes, including specialty dishes
• Setting up menus and deciding what dishes to serve
• Leading the kitchen staff, delegating tasks, and ensuring meals are prepared on time
• Enforcing proper food handling, storage, and sanitation protocols
• Taking inventory of supplies, notifying supervisors when stock is low, and disposing of expired food
• Ensuring that all workstations are clean and organized
• Communicating with restaurant managers and banquet managers to prepare special menus

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

Responsibilities:

• Collaborate with the head chef and kitchen team on budgeting, procurement, and ingredient utilization to ensure cost-efficiency.
• Monitor and manage food costs and inventory, implementing waste reduction strategies.
• Maintain accurate financial and inventory records to inform management decisions.
• Ensure culinary quality and consistency, adhering to recipe and presentation standards.
• Stay current with culinary trends and adapt menus and cooking methods accordingly.
• Lead kitchen operations in the senior sous chef's absence, ensuring smooth team function and customer satisfaction.
• Uphold safety and hygiene standards, ensuring a clean kitchen environment and compliance with regulations.
• Mentor junior staff, promoting skill development and adherence to kitchen standards.

Requirements:

• Culinary degree or relevant certification preferred.
• Significant experience in a sous chef role, demonstrating financial and culinary management skills.
• Proficient in industry best practices, with a commitment to culinary excellence and innovation.
• Strong leadership, communication, and problem-solving abilities, capable of thriving in a fast-paced environment.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

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

日本料理 - 鮨シェフ

Position: Sushi Chef (Omakase Premium Japanese Dining)

Salary: $5,000.00 – $10,000.00 (depend on exp)

Location: CBD Area

Job Scope:

◘ Sushi - Omakase course/menu

◘ Positively interact with customers and converse well with customers

◘ Provide pleasant customer services

Requirement:

◘ 5 - 10 years Japanese Dining experience

◘ Excellent inter-personal skills, highly motivated individual

◘ Able for interview / start work within short notice period

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• 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
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 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 | Rachael Lee | EA Reg No.: R2093131

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
• Report to Head Chef /Sous Chef on all staff and operation matters
• To constantly be physically involved in all phases of the daily operation requirements
• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
• Attend weekly EO meeting.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Update menu recipe cards and menu planning for promotion.
• Monitor staff schedules, transfers, overtime, annual and statutory holiday
• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.
• Adheres to rules and regulations set by the higher Management.
• Ensure that adequate stock is always maintained in the relevant station.
• Adheres to rules and regulations set by the Management.
• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): culinary
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

[Singaporean only]

Work Week & Shift: 6 days, rotating shift

Location: Airport Blvd OR Changi North Crescent

Job Responsibilities:

• working in a commercial kitchen performing the below functions
• Supervise meals produced, according to menu specifications, production schedules and menu cycle
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around
• Carry our ordering according to load requirements, follow proper stock control and rotation
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction

Requirements:

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerized worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Have good knowledge in food preparation
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill

Compensation:

• sign-up bonus of $5000
• annual wage supplement (AWS)
• allowances*
• overtime
• transport will be provided for working beyond midnight.

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

Current hiring location: PLQ //Valley Point // Bt Merah

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
• Support additional tasks as assigned by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC or equivalent culinary certification.
• 1-2 years of relevant experience in Western cuisine.
• Excellent communication and teamwork skills with a strong focus on customer satisfaction.
• Proactive, innovative, and motivated with a passion for Western cooking.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

About the Role:

Are you a skilled and passionate culinary professional with a flair for creating exceptional dishes? We are looking for a Chef de Partie to join our kitchen team and take charge of a specific section, ensuring the preparation and presentation of high-quality food. In this role, you will work closely with the Head Chef and other team members to execute a seamless kitchen operation, from prepping ingredients to overseeing cooking techniques. You’ll be responsible for maintaining the highest standards of food hygiene and safety, while also mentoring junior chefs to support their development. If you have a keen eye for detail, thrive in a fast-paced kitchen, and are eager to contribute to an outstanding dining experience, this is the role for you!

Job Summary:

As a Chef de Partie, you will play a key role in our kitchen team, overseeing the preparation and presentation of dishes within your designated section. You will be responsible for ensuring the timely and efficient delivery of high-quality food, managing kitchen staff, and maintaining a clean and organized work environment. You will collaborate with the Head Chef and other team members to create a seamless kitchen operation, upholding the highest standards of food safety and hygiene. The ideal candidate will have strong culinary skills, attention to detail, and the ability to work well under pressure in a fast-paced kitchen environment.

Key Responsibilities:

1. Food Preparation: Manage the preparation, production, and presentation of food within your kitchen, following the direction of the Head Chef and ensuring all dishes meet company standards and safety regulations.
2. Food Serving: Ensure the proper control of raw materials and portion sizes, maintaining consistency and quality while adhering to company guidelines. Serve all food at the correct temperatures and ensure it is delivered on time and at the correct temperatures.
3. Ordering Supplies: Assist the Head Chef in ordering supplies as needed, ensuring stock levels meet operational requirements and company standards. Take the responsibility for ordering and receiving supplies, ensuring proper stock management and organization.
4. Organized Workplace: Maintain a clean and organized work area at all times, adhering to routine cleaning schedules and ensuring compliance with the food safety regulations.
5. Performance Standards: Uphold high standards of personal performance, hygiene, appearance, and cleanliness to maintain a professional environment in the kitchen.

• High BASIC Salary: $3,000 - $3,500
  Meal & Performance Allowance: about $250 (on top of Basic Salary)
  Annual Performance Bonus: 1 month Basic Salary
• Non-Halal Semi-Fine Dining Japanese Restaurant specialising in Sushi/Sashimi cuisine
• 2 Locations available
  1. Downtown East (Nearest MRT: EW1 Pasir Ris Station)
  2. Katong (Nearest MRT: TE26 Marine Parade Station)
• Requirements:
  a) Entry-level role – No experience required; basic training provided
  b) Able to work 6 days per week in Split Shifts
  c) Work Hours: 10AM-9PM (3-hour break between 2PM-5PM, NO Overtime required)
  d) Prior working experience in Sushi/Japanese restaurant(s) is advantageous
  e) Able to handle non-Halal food

Responsibilities

• Responsible for Food/Ingredient Preparation and Order Calling duties
• Follow recipes and presentation specifications
• Maintain high standards of quality and hygiene in the kitchen
• Restock items when required
• Understand and know the proper usage of all equipment in the various stations

---

Interested? / Enquiries
Submit your application via the "Apply" button
OR
Contact Mr Wein Ng for a confidential career discussion via 8837 5170

We regret that only shortlisted candidates will be notified.

EA Personnel Name: Ng Weineng
EA Personnel No: R1985639
EA License No: 02C4944

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

WhatsApp or Email your Resumé now for Interview Arrangements !

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

YRSG are welcome!

We are recruiting the following kitchen positions for our Pasta Fresca outlets at various locations.

1) Chef De Partie

2) Demi Chef

3) Commis Cooks

Job Responsibilities :

These are general responsibilities for kitchen. They will apply accordingly to the position you are applying for.

1) Preparation and production of food according to standards.

2) Maintain smooth and efficient running of outlet kitchen.

3) Possess knowledge of recipes and the production method of menu items.

4) Mis-en-place, preparation, cutting, cooking and arrangement of food as instructed.

5) Assist in the controlling of costs by minimizing spoilage, waste and exercising portion control.

6) Handle and maintain machines, fixtures and fittings, equipment and utensils.

7) Attend training classes, staff meetings and make suggestions for improvements.

8) Follow all statutory obligations in relation to food hygiene and safety and adhere to house rules and regulations.

9) Facilitate requisition, receipt and storage of stocks.

10) Perform to the best of ability to station assigned.

11) Maintain and create a favourable work environment for the kitchen team through co-operation and good team spirit.

12) Ensure the cleanliness of the kitchen at all times and partake in all cleaning schedules.

Job Requirements :

1) Relevant skills & F&B experience required accordingly.

2) Training will be provided for non-experienced candidates applying for junior positions.

3) Knowledge in Italian or Western cuisine is preferable but it is not a must.

4) Food Hygiene Certification (We will arrange non-experienced candidates to attend the course)

4) Work hours: 44 hours per week – 5.5 or 6 work days available

5) Able to work split shift , weekends and public holiday.

Monthly Allowances :

All employees who meets the criteria are eligible to receive the following monthly allowances. These are in addition to the monthly basic salary.

• Loyalty Allowance
• Attendance Allowance
• Shift Allowance

Remuneration :

• Annual Wage Scheme (AWS) Annual / Childcare / Paternity / Maternity Leave / Medical & Hospitalisation Beneift
• Newborn Baby Gift
• Yearly Birthday Gift
• Staff Meals
• Service Excellence Award
• Best Employee Monetary
• Award Long Service Monetary Award
• Refer a Friend Monetary Scheme
• Staff discounts

Responsibilities:

• Prepare, cook, and present a wide range of Indian or Asian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian or Asian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian or Asian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian or Asian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian or Asian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

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

• 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 Chef

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule
• Station at outlet/central kitchen assigned
• Assist Chef with creation and preparation of cuisines
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition
• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Requirements

• At least 2 to 3 years relevant experience in French cuisine
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Must present a positive and professional attitude at all times
• 5 days work-week including weekends and public holidays

Only shortlisted candidates will be notified.

Please upload a detailed resume, indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Chef de Partie

(Western Cuisine - Fast Casual Diner)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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