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 and pastry

l Proficient with 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 Willing 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

• Oversee the day-to-day operations and ensure efficiency of the kicthen.
• Refine healthy menus for management and staff.
• Ensure kitchen electrical and commercial appliances are monitored and maintained regularly.
• Cleans food preparation areas as determined by law and company policy.
• Remedy any problems or defect.
• Oversee and handle crisis management within the kitchen.
• Maintain kitchen inventory records of all dry and wet rations.
• Select and purchase/order appropriate kitchen appliances, utensils and cutleries.
• Plan orders of ingredients according to identified shortages.
• Ensure proper purchasing/ordering, receiving and food storage stands in the kitchen.

Requirements

• At least 3 years of culinary experience.
• Experience in managing all kitchen operations.
• Good interpersonal and communication skills.

Prepare and cook high quality dishes especially Indian Cuisins and may also assist with prep work. Oversee the day to day running of the kitchen, including managing staff, maintaining inventory,and ensuring the kitchen operates smoothly. and ensure customer satisfaction and adjust orders to meet customers request.

As a Chef you will be responsible for:

• Assisting with the preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• 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.)
• Must be able to work night shift and splite shift
• Must be able to work extra hours or weekend if needed

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Main Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, and maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

1. Supervising all phases of food production. This includes banquet and cold prep in general, store room.
2. Maintain food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
3. Check daily use records, production charts during peak and off peak period, adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
4. Maintains and supervises good housekeeping, practices in all food producing areas, strictly enforcing “Clean As you Go” policy, also throughout all walk-in-fridges and reach-ins.
5. Check out all work station at beginning and end of the shift. Constantly spot checks food, to ensure foods meet our portion control and quality standards.
6. Assist to schedules and conducts regular monthly employee meeting with all Kitchen employees. Prior to this, will solicit area managers and lead hourly employees for topics to establish an agenda.
7. Actively seeks to develop a back-up person for his own position.
8. Assist in maintaining budgeted food and labour cost in order to produce desired profit.
9. In order to avoid personnel problems, will make extra effort to listen to all employees complaints and immediately communicate to Sous Chef or Executive Sous Chef, and Executive Chef in order to avoid employee turnover and keep morale at highest level possible.
10. Make sure that all employees throughout entire food production area have proper tools in order, sharpened and clean and all stations available. This must include clean utensils, pots, pans and sheet pans. Make sure that utensils are rinsed daily in iodine water, it will retard any kind of bacteria growth and transmission.
11. Responsible in weekly taste panel to ensure quality food being served.
12. Conduct daily 15 minutes training including the 20 basics.
13. Ensure all banquet function are served on time and of quality, need to work long hours when required.
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership.
• Must be able to oversee a kitchen.
• Responsible in daily operation.
• Good interpersonal and communication skills.
• A good team player.
• minimum 5 years experience in similar capacity.

We regret that only shortlisted applicants will be notified.

Position: Chef De Partie

Salary: S$ 2,800-S$ 3,200

Working Days & Hours: 5 days work week

Working Location: Chinatown

About the Role

A new concept by Fleursophy Group, Chinese-Cuisine Restaurant. We are looking for back of house staff who love food and people to be part of our team!

Job Duties:

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

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

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

4. Establish performance and development goals for team members.

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

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

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

8. Working closely with other Chefs of all levels

9. Perform other duties as directed by management / stakeholders

10. Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Requirements

1. At least 1 year of experience in the similar industry

2. Balancing skill in cost management

3. Innovative in curating new dishes

4. Positive attitude in interacting with both guests and staff

Looking for the chef who knows South and North Indian dishes

Prior catering experience (30-50 pax order)

Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer

Working hours: 9 AM to 10 PM (3-5 PM Break)

Working days: Wednesday to Monday (Strictly no leave on friday/saturday/sunday)

Salary: 5000-6800 based on experience and skills

Need to take care of cleaning of their own cooking vessels

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

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.

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

• Cooking: Preparing ingredients, seasoning meats, and cooking basic dishes
• Cleaning: Organizing and cleaning the kitchen
• Deliveries: Overseeing deliveries and rotating stock
• Inventory: Taking inventory
• Communication: Communicating with the chef and supervisor
• Presentation: Ensuring food is presented properly
• Hygiene: Maintaining high standards of hygiene
• Equipment: Ensuring cooking equipment is in working order
• Basic knowledge of all sections of the kitchen
• Ability to work under supervision
• Ability to produce good quality basic food
• Understanding of health and safety
• Understanding of basic food hygiene practices
• Good oral communication

Job Responsibilities:

• Prepare ingredients by washing, peeling, and cutting vegetables, and meat.

• Maintain cleanliness and orderliness of the kitchen, including washing dishes, cleaning work surfaces, and sweeping floors.

• Assist Main chef with basic cooking tasks, such as boiling, frying, and sauce preparation.

• Ensure kitchen equipment is functioning properly and report any issues for repair.

• Manage inventory of ingredients and kitchen supplies, ensuring freshness and availability.

• Assist in plating and presenting dishes during busy periods.

• Adhere to kitchen safety and hygiene standards to prevent accidents and food contamination.

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.

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 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

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

Esora is a one Michelin starred, Japanese Kappo fine dining restaurant, guided by an affinity with nature. Esora emphasises on meticulous attention to detail, delivering meaningful interactions to our guests.

Esora 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.

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 workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

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.

JOB SUMMARY

We are seeking multiple Senior Sous Chef who is passionate about culinary innovation and has a keen eye for detail. The ideal candidate will be responsible for leading our research and development efforts, continuously innovating dishes for respective cuisines – Thai, Chinese, Western, Japanese, Korean, Indian, Vietnamese and

Bakery.

RESPONSIBILITIES & EXPECTATIONS

• Assist in the creation and preparation of Thai, Chinese, Western, Japanese, Korean, Indian, Vietnamese and Bakery.
• Assist in the smooth-running operations of a catering kitchen.
• 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 per company’s standard recipes.
• Check quantity and quality of items ordered are received and stored in proper condition.
• Work closely and cooperate with all levels of staff (e.g. superiors, peers, and subordinates) to achieve highest possible satisfaction of food items.
• Ad-hoc duties as assigned.

REQUIREMENTS

• Minimum 3 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Creative and experimental in cooking.
• Willing to work in the West.

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

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

DUTIES & RESPONSIBILITIES

· Handle products preparation and ensure all recipes and presentation meets the company’s specification and commitment to quality

· Responsible to ensure that quality of the products produced in Central Kitchen meets Company’s standards before it is delivered to outlets and catering customers in a timely manner

· To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

· To ensure compliance of SFA/other authorities’ guidelines regarding packing, personal & food hygiene and safety, housekeeping, and cleanliness & tidiness of work area

· Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

· Assisting the Sous Chef to ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient stock in place

· To assist in inventory management, when necessary, monitor the stock level for ingredients and finished products and to maintain its minimum stock level

KNOWLEDGE AND SKILL REQUIREMENTS

· Min 5 years’ experience in Pastry/Cakes production

· Possesses a Diploma in Culinary/Pastries/Cakes or related qualifications

· Familiar with F&B operations practice and procedure.

· Experience in quality-oriented catering or banquet events

· Flexible to changes to manage tasks accordingly

· Meticulous and able to multi task

· Ability to communicate effectively with the team and management if necessary

· Independent, proactive, resourceful and strong team player

ATTRACTIVE SALARY & BENEFITS

Location: 313 Somerset, Jurong Point, Woodleigh, Suntec City

Chef/ Kitchen Assistant

• Basic $1,800 + Fixed OT $1,020 + Performance Allowance $180 = $3,000
• 6 days/week
• 10 hours/day
• For Public Holiday, 1.5 overtime pay + $110 allowance

Requirements:

• Candidate with chef experience (chinese food) & zhi-char skillset can earn up to $3,500/month
• No need chef experience for kitchen assistant

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.

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.

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

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.

Hotel Indigo colleagues are the people at the centre of every new story. They make all guests feel welcome in the neighbourhood and at home in the hotel. At Hotel Indigo® we deliver inspired service. Our guest are explorers. A discerning set of individuals who bring their curiosity, uniqueness, and informality to everything they do in life. They are people who approach travel as an opportunity to expand their mind, learn new things, and create memories they can share that last a lifetime.

Hotel Indigo colleagues are warm, personal, and unscripted. They embrace the individuality and diversity of everyone. They enjoy iconic, worldly locations and are drawn to discovering what makes each of them unique. They are inspiring storytellers who inject positivity into their environment. They combine informality and fun with professionalism and sophistication.

Join us as a Chef De Partie in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

• Works with Supervisor in the preparation and management of the Department’s budget
• Works with Supervisor in manpower planning and management needs
• Provides direction to the Kitchen helpers, including Demi Chef, Cook and Commis Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Planning of menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.
• Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines

Qualifications and requirements

With 2 years’ experience as a Chef De Partie or an equivalent combination of education and experience. Obtained food service permit or valid health/food handler card as required by local government agency.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company Problem solving and training abilities.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meals
• Birthday Off
• Medical Benefits
• Dental Benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6500 hotels in over 100 countries around the world.

Responsibilities

• Prepare ingredients for cooking, including washing, peeling, cutting, and measuring
• Assist in cooking and assembling dishes according to the menu and recipes.
• Maintain cleanliness and organization of the kitchen workstations, equipment, and utensils
• Adhering to proper food handling and safety procedures
• Follow proper food handling and safety procedures to prevent food contamination
• Assisting in inventory management by keeping track of stock levels to prevent shortage
• Building a smooth working relationship with other culinary team members to ensure timely and efficient food preparation
• Collaborating closely with front of house team to ensure accurate order fulfilment and a smooth operational flow
• Upholding high standards of food quality and presentation
• Any other duties as assigned

Requirements

• Prior experience working in a pre-opening team would be advantageous
• Basic knowledge of food preparation techniques and cooking methods
• Ability to work in a fast-paced environment and adapt to changing priorities
• Strong attention to detail and a dedication to maintaining high standards of cleanliness and sanitation
• Excellent communication and teamwork skills
• Willingness to learn and take on new responsibilities as needed
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays