Chef Responsibilities:

• Must have experience with Sichuan Cuisine, Northeastern Cuisine, Hunan Cuisine.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

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

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

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 split shift
10. Must be able to work extra hours if needed
11. Must be able to work extra hours or weekend if needed

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

• 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.

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 split shift
10. Must be able to work extra hours if needed
11. 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 split 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 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

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

Chef de Partie duties and responsibilities

The duties and responsibilities of a Chef de Partie vary depending on the restaurant, but they usually include:

• Setting up the kitchen prior to a restaurant’s opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Job Description & Requirements

• Setting up the kitchen prior to a restaurant’s opening

• Preparing a particular kitchen station by bringing all food containers to that point in the line

• Cooking a specific portion of each plated meal

• Assisting with marinating, cutting and precooking foods

• Cleaning the kitchen before the restaurant closes

• Cleaning and sanitising their area with warm water and soap

• Wrapping unused items and storing them in proper areas at the end of a shift

• Plating food creatively and maximising customer enjoyment

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality
2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
3. Coordinates daily tasks with the Sous Chef.
4. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
5. Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
6. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
7. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
8. Full awareness of all menu items, their recipes, methods of production, and presentation standards.
9. Follows good preservation standards for the proper handling of all food products at the right temperature.
10. Operate and maintain all department equipment and reporting of malfunctioning.
11. Ensure effective communication between staff by maintaining a secure and friendly working environment.
12. Establishing and maintaining effective inter-departmental working relationships.
13. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
14. Personally responsible for hygiene, safety, and correct use of equipment and utensils.
15. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
16. Checks periodically expiry dates and proper storage of food items in the section.
17. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.
18. Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
19. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
20. Daily feedback collection and reporting of issues as they arise.
21. Assess quality control and adhere to hotel service standards.
22. Carry out any other duties as required by management.

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Chef de Partie

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

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

Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Stir Fry Chef

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience in Kitchen

Tan Jia Jun | REG No: R23112681

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

Patty Chef

Salary: $3000 - $4500
Working Hours: 10am - 10pm (6 days)
Location: Vivo City

Job Requirements:

• Prepare beef patty
• Handle preparation of ingredients and condiments
• Regularly clean pancake-making tools and equipment to maintain hygiene and cleanliness

Requirements:

• Relevant work experience

Company Name: Talent Recruitment Pte Ltd

EA License No: 24C2338

EA Personnel Name: Loke Sai Lye (Loke)

EA Personnel No: R24123366

Email: [email protected]

Contact Number: 8805 9869

Open Farm Community - Our Team Culture

Open Farm Community (OFC) is a pioneering urban farm and restaurant in Singapore, dedicated to sustainable living and farm-to-table dining. Nestled in a lush garden setting. We promote local produce, seasonal ingredients, and eco-conscious practices. The team is driven by a passion for sustainability, creativity, and connecting people through food. If you're eager to be part of an innovative, nature-inspired restaurant that values sustainability and community engagement, we offer a unique opportunity to grow in a dynamic and purpose-driven environment.

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 12pm - 3pm, 6pm - 11pm)

Qualifications

• 3-5 years of culinary experience, ideally in farm-to-table or sustainable dining.
• Strong leadership and team management skills.
• Proficient in menu development with seasonal, local ingredients.
• Knowledge of kitchen operations, including inventory control and hygiene standards.Passion for sustainability and innovation in cooking.

Responsibilities

• Oversee daily kitchen operations and manage staff
• Ensure food preparation quality, consistency, and presentation
• Manage inventory, stock control, and order supplies efficiently.Control food costs, minimise waste, and manage the kitchen budget.
• Develop new menu items and support initiatives to boost sales and upselling.
• Collaborate with front-of-house staff to enhance service and customer satisfaction.
• Maintain kitchen equipment and handle repairs as needed.

Key Benefits

• Career growth and promotion opportunities
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all Spa Esprit Group brands
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• Team member referral bonus

Join us today!!

Position: Chef de Partie

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Chef de Partie

• Working days: 5 days’ work week
• Location: Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

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

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Job Description & Requirements

• Setting up the kitchen prior to a restaurant’s opening

• Preparing a particular kitchen station by bringing all food containers to that point in the line

• Cooking a specific portion of each plated meal

• Assisting with marinating, cutting and precooking foods

• Cleaning the kitchen before the restaurant closes

• Cleaning and sanitising their area with warm water and soap

• Wrapping unused items and storing them in proper areas at the end of a shift

• Plating food creatively and maximising customer enjoyment

Need to assist chef and cleaning work

work hours 8-5 pm

monday to friday

saturday half

sunday off

No need any skill / experience