Responsibilities

• Ensure quantity and quality of items ordered are received and stored in proper conditions
• Ensure safe and proper use of the equipment at all times
• Execute and maintain standard recipes, cooking techniques, and presentation to assure consistency
• Ensures that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
• Monitor kitchen maintenance and report any defects of operating equipment to the Head Chef
• Any other ad-hoc tasks assigned by the Head Chef

Requirements

• At least 1 years of relevant experience will be an advantage
• Possess food hygiene and safety certificate
• Team player and able to work independently
• Able to multi-task and thrive in a fast pace environment
• Able to work on rotating shifts and weekends (if any)
• Fresh graduate are welcome

Benefits

• Medical health insurance

Schedule

• Monday to Friday
• Weekend availability

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

Job Duties

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

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

standards are met company SOP

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

· Recruiting& hiring of restaurant staff

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

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

· Responsible for employee's performance and discipline

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

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

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

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

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

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

· Uphold excellent food hygiene and kitchen safety practices

Head Chef

(Chinese Cuisine)

Location: Central Region

Salary: $5000 - $8000

Job Description:

• Oversee entire kitchen / operations
• ⁠Control and direct the food preparation process and ensure quality of all food served meets company's standards. Revise SOPs.
• Analyse customers' feedback to improve food quality
• Oversee and ensure compliance hygiene, sanitation and safety standards
• Train new employees and provide ongoing training for all staff
• Create new seasonal dishes and menus
• Monitoring and controlling stock levels
• Maintain food cost margins
• Efficient manpower planning and rostering

Requirements:

At least 5 years of culinary experience in a Chinese restaurant setting with 3 years of supervisory experience

Bilingual in English and Mandarin to liaise with stakeholders

Extensive food knowledge and creativity

Possess excellent communicate and management skills

Decisive and critical thinker with strong leadership skills

Well-groomed and presentable

Able to work under pressure

Had experience in handling seafood like lobster and snow crab in chinese style cooking will be a plus

Able to work weekends & PH

Able to work split shifts

Possess a cheerful disposition and willingness

Please call/whatsapp me at 98209696 (Candy Tan)

Kylice Recruitment|EA License No.: 19C9585|Reg No: R21103133|[email protected]

Roles & Responsibilities

-Manage day to day operation

-Providing and demonstrating task instructions, keeping attendance, and measuring key performance indicators.

-Ensure safety compliance, quality control of equipment

-Develop traning materials and conduct training session

-Monitoring the performance of the employees

-Experienced with food preparation

Requirements:

-At least 2 years in f&b industry before

-Able to work in foodcourt

-Able to work on weekends

-Patient, easy-going personality

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

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

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

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

JOB SUMMARY

The Chef de Partie is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the culinary team in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Sous Chef’s absence to ensure that the culinary team has proper direction.

1. Ensure food preparation & plating meets the specifications of guests in a timely manner.

2. Adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.

3. Support & ensure the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Assist maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Assist with managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Follow through all kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Support with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities.

10. Adhere to the implementation of action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 3 years of experience in European culinary and 2 years supervisory experience.

SCOPE

Reporting to the General Managert, the Executive Chef will manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.

OVERALL OBJECTIVES

• Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
• Develop and maintain menus and recipes for each restaurant, while determining product prices, ensuring accurate costing of all dishes and maintaining good gross margins.
• Maintain comprehensive product knowledge in regards to ingredients, equipment, suppliers, markets and current trends and ensure that appropriate adjustments to kitchen operations are made accordingly.
• Ensure that all rules & regulations are strictly established and adhered within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• Ensure that all costs are in line with sales without compromising quality, i.e. minimum 85% LQA score.
• Create a conducive environment and ensure that innovation and new ideas are fostered, implemented and shared with other hotels via corporate office.
• Support and implement Human Resources & Talent Development initiatives.
• Assist in preparing/consolidating the yearly budget for the department.
• Manage the consolidated inventory of Food & Beverage department’s OS&E together with the stewarding department.
• Review and update all departmental operations manuals annually.
• Assist in sourcing the best available products, constantly aim to improve quality, communicate about the products both internally and externally.
• Collaborate on the preparation of a yearly marketing plan for the appointed outlets in cooperation with the Sales & Marketing Department including a competitor analysis.
• Ensure that all managers plan and implement effective training programmes in the appointed outlets.

QUALIFICATION

• Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Experience in Banquet (preferred)
• Fluent in spoken and written English
• Possesses great leadership and motivational skills

Company Industry:Japanese Chef

Working days:11AM-3PM, 6PM-11PM, 6Days

Rest Day:Rotate Days off

Location:Chinatown

Responsibilities:

• Developing and executing innovative dishes
• Ensuring food quality and consistency
• Adhering to food safety and sanitation standards

Requirements:

• Strong culinary skills and a creative flair
• Passion for food and a commitment to quality
• Ability to work under pressure and meet deadlines

• Assist in preparation of daily items for our menus and ensure that items prepared is of high quality and in accordance to the restaurant’s standards.
• Maintaining a clean working environment and ensure safety when operating kitchen & counter equipment
• Monitoring stock level through regular stock checks and make sure stock is properly stored.
• Assist in monthly inventory checks.
• Covering all the section in the kitchen & counter time to time in order to coordinate smooth daily operations.

Requirements:

• Highly motivated, quick learning individual with excellent interpersonal skills
• Passion for food with a creative flair and is result orientated. Able to work on weekends and Public Holidays.
• Good organizational and planning abilities.
• 6 days work week

Responsibilities:

• Controlling and directing the food preparation process and any other activities.
• Constructing menus with new or existing culinary creations ensuring the variety and quality of servings.
• Helping in the preparation of food.
• Producing high quality plates both design and taste wise.
• Ensuring that the kitchen operates in a timely way that meets our quality standards.
• Approving and “polishing” dishes before they reach the customer.

Specific Details:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary in check.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen where required.

Requirements:

• Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Available to work shifts during weekends and holidays.

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

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

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

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Salary Package:
- Basic salary $2200 - $2300

Key Responsibility:
-Prepare and cook a variety of Chinese dishes,

including but not limited to stir-fries, dumplings,

soups, and noodles.

-Ensure the highest standards of food safety and

hygiene are maintained in the kitchen.

-Collaborate with kitchen staff to plan and develop

new menu items.

-Monitor inventory and assist in ordering ingredients

as needed.

-Maintain cleanliness and organization of the kitchen

and workstations.

-Assist in training junior kitchen staff and interns

Requirements:
- Min. N Level or equivalent will be an added advantage

- Prior experience in F&B industry will be an added advantage

Candidates without experience are welcomed to apply! On job training will be provided!

*Able to start work within short notice will be highly advantageous.*
**Please be notified that only shortlisted candidates will be notified**

By submitting your personal data and/or resume, you give consent to the collection, use, and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

EA Personnel Name: TOH SHIQI

EA Personnel No: R23119083

EA License No: 21C0845

Chef de Partie (work under Pura Brasa Singapore)

• 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

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Crossroads / Crossroads Buffet Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, 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

Essential Functions:

1. Train and develop all hourly employees to their fullest potential for future manpower needs.
2. Assist in maintaining budgeted food cost and labour cost.
3. Monitor and help control energy consumption and develop an active energy conservation program.
4. Develop a workable accident prevention program to make all associates aware of safety.
5. Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef.
6. Promote inter-departmental co-operation and team work with all departments.
7. Supervise all food production.
8. Participate in develop A-La-Carte Menu, Buffet menu and 15 minutes training program.
9. Ensure 39 points check list is being followed.
10. Understand job descriptions list is being followed.
11. The Junior Sous Chef in Sous Chef’s absence, will perform the duties as Sous Chef.
12. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

Job Duties:

1. Help in Kitchen where needed in peak business periods.
2. Ensure that all Buffet tables at the beginning and end of each shift are adequately set up or broken down for all meal periods.
3. Constantly spot check food and quality service during all meal periods, to ensure that foods served meet out portion control and quality standard.
4. Insure sanitation of all areas.
5. Maintain all records as steak charts, roast meat charts and production charts, etc.
6. Prepare payroll and progress reports.
7. Help in kitchen and equipment maintenance.
8. Conduct 15 minutes training.
9. Take part in taste panels on a daily basis.
10. Attend monthly kitchen meeting.
11. 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
• Selected candidate will be posted either to Crossroads Kitchen or Crossroads Buffet Kitchen

We regret that only shortlisted applicants will be notified.

• Salary: $2,800-$3,500
  Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)
• Working Days and Timing: 5.5 Days per week roster

Responsibilities:

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

Requirements:

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

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

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.

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

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：

* Profound knowledge of different kinds of beverages

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

* Able to work night shift

Senior Chef/ Junior Chef / Training Chef / Kitchen Crew (Locals)

We are a vibrant bar looking for an enthusiastic, hard-working, and disciplined individual to join our

team as a Chef. If you have a passion for exceptional food, loves wine and have a positive

outlook, we’d love to hear from you!

Requirements:

● Expertise in pasta making, tapas preparation, and baking.

● Strong passion for wine.

● Training and experience in front-of-house service.

● Confidence in customer interactions.

● Hungry for personal growth and demonstrates a high level of accountability.

● Proficiency in preparing a variety of cuisines with a focus on presentation.

● Certification by the Singapore Food Agency (SFA).

● Work experience in Spanish, Italian, or French restaurants is highly preferred.

Responsibilities:

● Manage kitchen operations, including opening hours from 11:00 AM to 10:00 PM.

● Oversee stock management, maintain inventory, and coordinate with suppliers.

● Maintain a clean, organized, and efficient kitchen.

● Engage with customers by taking orders, managing the POS system, and processing payments.

● Ensure seamless operation of the entire kitchen.

Expectations:

● Salary: Competitive salary starting from SGD 2,500/month, with a 1-month sign-up bonus payable after 8 months

of employment.

● Work schedule: 6 days per week, 11 hours daily, including a 2-hour break.

● Start date: 1st December 2024.

● Location: 1 minute from Maxwell MRT.

● Opportunities for career growth in a supportive environment.

Working Hours:

● 11 hours daily, inclusive of a 2-hour break.

Type: Full-Time

Location: On-site, in person

Join us and be part of a team creating exceptional culinary experiences in a welcoming and lively

atmosphere!

Responsibilities

• Prepare, cook food and present food effectively and efficiently.
• 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 Chef de Cuisine.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• 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.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.

Requirements

• Minimum 5 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.

• Customer service
• The ability to manage a team of cooks
• Organization skills
• Time management skills
• Attention to detail
• The ability to work under extreme pressure
• The ability to communicate in a fast-moving environment
• The ability to make good food consistently, even in a busy kitchen
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all the necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work on weekend and public holiday

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：

* Profound knowledge of different kinds of beverages

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

* Able to work night shift

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：

* Profound knowledge of different kinds of beverages

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

* Able to work night shift