Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Supporting the daily activities of the back-of house kitchen
• Prepare ingredients by chopping, slice, mince food ingredients.
• Basic Knowledge on raw meat, seafood handling
• Follow instructions and SOP given and food ingredient handlings, minimize food waste daily
• Check Inventory from time to time
• Mise en place daily work stations and ready for service
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

- Oversee daily food preparation, ensuring all dishes are prepared and presented to a high standard.

- Maintain the highest standards of food quality, taste, presentation, and hygiene.

- Lead and manage kitchen staff, including sous chefs, line cooks, and prep cooks.

- Oversee the ordering of ingredients and supplies, ensuring the kitchen has sufficient stock and that items are ordered in a cost-effective manner.

- Monitor food handling, storage, and cleanliness in the kitchen.

- Create and manage the kitchen budget, controlling food and labor costs.

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

We are looking for an experienced and qualified Head Chef to organize all kitchen’s activities. Menu mainly consists of local cuisine. You will be the first in command in the kitchen and will work closely with the outlet manager. You will create the SOP and ensuring food quality.

Responsibilities

• Create the menu with proper SOP and work together with the Head of Ops for menu food costing.
• Prepare, control and direct food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Be responsible on cost management - plans order of equipment or ingredients and labour costs
• Be fully in charge of hiring (with the support of HQ resources), managing and training kitchen staff
• Oversee the work of subordinates
• Compliance of SFA - sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary rends and optimized kitchen processes
• Good understanding of useful computer programs (MS Excel, ordering system, POS) – Preferred

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• Must be able to work extra hours if needed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

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 Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description:

-Create Fine-Dining menu that highlights the authentic taste of Chinese cuisine

-Plan and oversee the day-to-day kitchen operations.

-Provide direction, supervision and coaching and training to the team members

-Plan and food preparation process

-Consistent production of high-quality dishes

-Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction

-Passionate and have knowledge of beverage and cocktail

-Inspecting the quality of fruits, vegetables and fish used to prepare food

-Planning for ingredients purchased

Requirements:

-Proven experience as a Head Chef with Chinese Cuisine

-Experience with Fine-Dining Restaurant

-Outstanding communication and leadership skills

-Up to date with culinary trends and optimized kitchen process

Job Overview:

As a Commis Chef, you will assist in the preparation, cooking, and presentation of food in the kitchen. This is an entry-level position for individuals looking to develop their culinary skills in a professional kitchen. You will work under the supervision of senior chefs, learning about food preparation techniques, kitchen operations, and safety protocols while contributing to the overall success of the kitchen team.

Key Responsibilities:

1. Food Preparation:Assist in the preparation of ingredients, including washing, peeling, chopping, and measuring.
   Prepare basic dishes and follow recipes to produce consistent food quality.
   Maintain stock levels and ensure ingredients are fresh, correctly stored, and rotated.
   Assist with mise en place (preparation and organization of ingredients) for various dishes.
   
2. Cooking and Food Production:Cook food according to specific recipes and procedures, ensuring consistency in taste, presentation, and portion size.
   Work in various sections of the kitchen, such as the grill, fry, or pastry sections, under the direction of senior chefs.
   Assist in preparing appetizers, side dishes, and garnishes for main courses and desserts.
   
3. Maintaining Cleanliness and Hygiene:Ensure the kitchen and workstations are kept clean, organized, and sanitized according to health and safety standards.
   Clean kitchen equipment, utensils, and surfaces after use.
   Follow proper food safety procedures, including safe handling, storage, and labeling of food items.
   Adhere to personal hygiene guidelines to ensure food quality and safety.
   
4. Stock Management:Assist in receiving and storing deliveries of food and supplies.
   Check food deliveries for quality and accuracy.
   Ensure stock rotation (FIFO: First In, First Out) and proper storage of ingredients to minimize waste.
   Notify senior chefs of low stock levels and help with inventory management.
   
5. Teamwork & Communication:Work closely with other kitchen staff, including senior chefs, sous chefs, and kitchen assistants, to ensure efficient kitchen operations.
   Communicate effectively with colleagues to ensure orders are prepared and delivered in a timely manner.
   Assist in coordinating tasks and ensure smooth service during busy periods.
   
6. Learning & Development:Actively participate in training sessions and learning opportunities.
   Demonstrate a willingness to learn and improve cooking techniques and skills.
   Take on additional responsibilities and assist senior chefs in more complex tasks as experience grows.
   
7. Health & Safety:Adhere to all food safety regulations, including HACCP (Hazard Analysis Critical Control Point) guidelines.
   Follow proper procedures for handling hazardous materials (e.g., cleaning chemicals, hot surfaces).
   Report any issues related to equipment malfunctions, accidents, or safety hazards to senior kitchen staff.
   

Job Overview:

As a Sous Chef, you will play a critical leadership role in the kitchen, assisting the Head Chef in overseeing kitchen operations, managing the kitchen team, and ensuring the delivery of high-quality food to guests. You will be responsible for supervising food preparation, ensuring consistency in dish quality, maintaining food safety standards, and stepping in for the Head Chef in their absence. This position requires a passion for cooking, excellent organizational skills, and the ability to lead and inspire a team.

Key Responsibilities:

1. Kitchen Operations:Assist the Head Chef in managing the day-to-day operations of the kitchen, ensuring smooth and efficient food production.
   Oversee the preparation, cooking, and presentation of food to meet the restaurant’s standards.
   Ensure that all dishes are prepared to the highest standards, focusing on quality, taste, and presentation.
   Help create and implement new menu items or specials, working with the Head Chef to develop innovative recipes.
   
2. Team Supervision and Leadership:Supervise and lead kitchen staff, including commis chefs, line cooks, and kitchen assistants, ensuring tasks are completed efficiently and to the required standard.
   Train and mentor junior kitchen staff, ensuring they develop their skills and understand the kitchen’s expectations.
   Delegate tasks and manage workloads during service to ensure timely and efficient food delivery.
   Provide regular feedback and guidance to the kitchen team to maintain high performance.
   
3. Food Quality and Consistency:Maintain consistency and quality of food preparation and presentation at all times.
   Conduct regular quality checks on dishes before they leave the kitchen, ensuring they meet restaurant standards.
   Monitor portion control and ensure that all dishes are served with the correct garnishes and in the correct quantities.
   
4. Inventory and Stock Management:Assist in managing inventory, ensuring all ingredients and supplies are stocked, rotated, and stored properly.
   Help place orders for kitchen supplies and ingredients, maintaining cost efficiency without compromising quality.
   Monitor stock levels and work with the Head Chef to ensure minimal waste and proper stock rotation (FIFO – First In, First Out).
   
5. Health, Safety, and Hygiene:Ensure compliance with food safety, hygiene, and sanitation standards in accordance with local health regulations.
   Oversee the cleanliness and maintenance of the kitchen, including utensils, equipment, and workstations.
   Ensure that all kitchen staff follow proper food handling and sanitation procedures.
   Regularly check kitchen equipment to ensure proper functioning and arrange for repairs as needed.
   
6. Collaboration with Front-of-House:Coordinate with the front-of-house team to ensure seamless service and that dishes are prepared and delivered promptly.
   Participate in pre-service briefings with the front-of-house team to discuss the menu, special requests, and any dietary restrictions.
   Maintain open communication with the service staff to ensure orders are processed accurately and on time.
   
7. Cost Control and Budgeting:Assist the Head Chef in managing kitchen costs, including food costs, labor costs, and wastage.
   Help with the development and implementation of strategies to reduce food waste and optimize resources.
   Monitor portion sizes and ensure that ingredients are used efficiently.
   
8. Assisting the Head Chef:Assist the Head Chef with menu planning, recipe creation, and cost control.
   Take charge of the kitchen and operations in the absence of the Head Chef.
   Maintain and uphold the restaurant’s overall culinary vision and ensure staff adhere to the set standards.
   

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Sous Chef to join our team!

As a Sous Chef we require you to:

• Support daily menu planning and design
• Ensure a high quality of food & beverage is provided at all times
• Assist in supervising the daily operation of the kitchen
• Maximise profitability for the outlet
• Support the Chef on daily operation

Requirements:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Must have experience working in either a luxury restaurant or a 5* hotel environment
• A self-starter and a teamplayer
• Committed to serving food of the highest quality
• Enjoys being creative with an eye for detail
• Enjoys planning, organising and problem solving
• Communicates and write with fluency in English and local language
• Displays curiosity and takes time to learn and understand new culinary trends
• Enjoys being challenged
• Willing to work shifts

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

Part-Time Flexi-Hour Pastry Chefs (Permanent Fixed Position)

We’re looking for passionate part-time pastry chefs to join our team in crafting beautiful, aesthetically pleasing sweets. If you love being part of the happy sweets business and enjoy spreading joy through your work, we’d love to welcome you to our small, close-knit team that’s all about making belly smiles.

Your Role

• Work closely with the chef-owner for the daily production, preparation, and presentation of menu items.
• Maintain cleanliness and hygiene at your workstation and ensure proper maintenance of equipment.
• Handle assigned tasks independently with precision and high quality.
• Work efficiently and complete tasks in a timely manner.
• Build and maintain positive working relationships with team members.
• Monitor, check, and receive ingredient stock as required.
• Gain the opportunity to create new menu items and showcase your creativity.
• Enjoy flexible work hours, with a minimum commitment of 4 days a week (including weekends and night shifts).

What We're Looking For

• At least 1 year of experience in a cake shop or similar capacity is preferred but not mandatory — training and guidance will be provided.
• A valid Food Safety Level 1 certification as required by the Singapore Food Agency (SFA).
• Great communication skills and a team-oriented mindset.
• Meticulous with an eye for detail and a passion for quality.
• Highly motivated, responsible, and able to multi-task.
• Willingness to learn, adapt, and grow.
• Open to feedback and proactive in self-improvement.
• Only Singaporeans and PRs can apply.

Why Join Us

• A maximum 44-hour working week for a healthy work-life balance.
• Comprehensive workplace insurance.
• A supportive environment to help you grow your passion and skills.
• Opportunities to build an exciting career in the pastry industry.

If you’re ready to take your pastry skills to the next level and join a team that’s all about spreading joy through sweets, apply today!

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

Key Responsibilities

• You will be responsible for providing guidance to cooks and improving their cooking skills. You will spend at least 75% of your time on hands-on cooking.

• Manage Complex Centralized Kitchen operation; ensure a safe and hygienic kitchen environment, and food are served in top quality according to SOP

• Supervise all culinary crew; ensure all culinary staff practise good personal hygiene practices, compliance to food safety and workplace safety requirements

• Assist in the preparation and service of food to customers

• Lead the team and ensure the kitchen runs smoothly at all times

Key Requirements

- At least a holder of NTC2 or NTC3 in Food Preparation

- Familiar with local food cuisine- Experience in managing centralized kitchen operations

- Valid basic food hygiene certification

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Demi Chef.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

The incumbent will assist the Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations.

Food Preparation:

• Assist in the preparation of various dishes according to the chef's specifications.
• Ensure the freshness and quality of ingredients.
• Follow recipes and standards to maintain consistency in food quality.

Station Management:

• Oversee the operations of a specific station in the kitchen as assigned by the Director of Culinary.
• Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished. Minimize wastage by following proper portion control and storage procedures.
• Ensure that the station is clean, organized, and properly stocked before service.

Inventory Management:

• Assist in managing kitchen inventory.
• Monitor stock levels and place orders as needed and advised by Sous chefs.
• Any other tasks as assigned by the Director of Culinary.

Job Requirements

• Nitec/Higher Nitec in Culinary or Hospitality Management, or any related field of professional qualification.
• Candidates without working experience are welcome.
• 1 to 2 years’ experience, preferably in the hospitality or food & beverage industry. Pre-opening experience would be useful.
• Candidates without experience are welcome to apply
• Strong knowledge of food preparation techniques and culinary terminology.
• Excellent organizational and time management skills.
• Ability to work under pressure.
• Passion for food and a commitment to delivering high-quality cuisine.

Cake Shop Hiring Store Manager

Job scope includes:

Management for all stores staffs, sales, order, stock, cash, cleaning and manual as well as related tasks for all stores for Japanese brand confectionery shop.

New store acquisition, have quota for new store opening, have quota for daily sales.

Japanese speaker preferred as need to communicate with Japan HQ.

Salary $3100/ 54hrs per week incl OT (Training period 2 months )

-6 working days per week -Flexible work hrs incl. OT

-Must be able to work Sat and Sun ,Public Holiday (full timer)

-Public Holidays will get double off Salary will be based on your performance.

-Must be able to travel oversea for business

Benefits: -1 year Bonus (1month)

-Public Holidays will get double off

-Annual Leave; 7days (1st year)

Contact Whats App: 96701765

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

We are looking for a Chinese cuisine chef who is abloe to make and cook high quality of Chinese Northeastern cuisine, Sichuan cuisine and others Chinese cuisine. If can make handmade chinese dumplings, xiao long bao, noodle and other Chinese style stir-fry is much better.

- At least 3 years or more experince localy or interantionally experience;

- Study recipes, set up, designing of new menus

- Take care of the hygience of the restaurant and work place;

- Create new Cuisine that the customer requested;

- Make Inventory and costing management report to the general manager;

- Othe jobs may needed.

Job Overview

We are seeking a dedicated and talented Assistant Head Chef to support the Head Chef in overseeing kitchen operations and ensuring the delivery of exceptional culinary experiences. The ideal candidate will assist in menu planning, staff management, and maintaining high food quality and hygiene standards. This role requires strong leadership, creativity, and a passion for culinary excellence.

Key Responsibilities

• Support in Menu Development and Planning:
• Collaborate with the Head Chef to create innovative and cost-effective menus.
• Assist in sourcing high-quality, seasonal ingredients to enhance dishes.
• Provide input on menu changes and special promotions to meet customer preferences.

Kitchen Operations:

• Ensure the smooth operation of the kitchen in the absence of the Head Chef.
• Monitor food preparation processes to maintain quality, consistency, and efficiency.
• Oversee inventory management, ensuring stock levels are maintained and waste is minimized.

Team Support and Training:

• Supervise and train kitchen staff to maintain high standards of performance and safety.
• Assist in scheduling and delegating tasks to the kitchen team.
• Act as a mentor to junior staff, promoting a culture of teamwork and excellence.

Quality and Safety Compliance:

• Ensure compliance with food safety, hygiene, and health regulations (e.g., HACCP standards).
• Monitor cleanliness and organization of the kitchen and storage areas.
• Conduct regular inspections to ensure all equipment is functioning properly.

Customer Satisfaction:

• Collaborate with front-of-house staff to address customer feedback and improve service.
• Ensure timely delivery of orders while maintaining presentation and quality standards.

Requirements:

• Proven experience as an Assistant Head Chef, Sous Chef, or similar role.
• Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion].
• Culinary certifications (e.g., WSQ, HACCP, or Culinary Arts Diploma) are highly preferred.
• Strong knowledge of kitchen operations, food costing, and inventory management.
• Excellent communication and leadership skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for culinary innovation.

Why Join Us:

• Work alongside a passionate and creative culinary team.
• Opportunities for professional development and career growth.
• Attractive benefits, including staff meals, bonuses, and healthcare coverage.
• A dynamic and collaborative work environment that values excellence and innovation.

Additional Information:

• Working Hours: Flexibility required, including weekends and public holidays.
• Work Environment: A fast-paced, high-volume kitchen setting with opportunities to support high-profile events.

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

Main Duties and Responsibilities

• 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.

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.

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.

Benefits

• AWS & sign-up bonus up to $800
• 5-day work week, 44 hours
• Work-life balance (flexi timings - 20hrs or 30hrs/wk)
• Staff discount up to 25% and staff meal provision
• Outpatient medical consultation benefit
• Clear and rapid career progression
• Supportive leaders, managers and great colleague
• Birthday gift

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

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• Able to lead the kitchen team and delegate duties.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PR only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 15 Feb 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

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

4.Able to work split shift, weekends and public holidays