Job – Objective / Position Description:

A Cleaner is responsible for carrying out various cleaning and maintenance tasks, including keeping all areas neat and tidy.

Responsibilities (Key Result Areas & Activities)

· Collecting cutlery and cleaning tables, delivering trays and used cutlery to the tray return

· Maintaining the cleanliness and hygiene of the coffee shop

· Performing table wiping and cleaning

· Sweeping, mopping, and cleaning the floor

· Daily maintenance and upkeep of coffee shop cleanliness

· Performing ad-hoc tasks as assigned by the supervisor

Required to - KNOW (Skills, Knowledge & Behaviours)

· Entry level candidates are welcomed

· Willing to commit on weekends and public holidays

· Strict sense of hygiene and safety standards

· Basic language skills

Job – Objective / Position Description:

The Stall Assistant , takes customer orders and answers questions on food items. In addition to making food recommendations, and counter serving food and beverages to customers.

Responsibilities (Key Result Areas & Activities)

· Ensure proper sanitization of food preparation areas following SOPs

· Assist the Cook with ingredients preparation

· Prepare and pack various uncooked food materials

· Clean food preparation equipment thoroughly

· Handle kitchen equipment properly

· Dispose of garbage and maintain the disposal area

· Maintain overall kitchen cleanliness

· Perform any other ad-hoc duties as assigned

Required to - KNOW (Skills, Knowledge & Behaviours)

· Entry level are welcome

· Able to work in fast pace-environment and under pressure

· Strict sense of hygiene and safety standards

· Availability to work on weekend and public holidays

Your Role

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Proven experience as in Korean/Fusion Cuisine
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen process

Only shortlisted candidate will be notified via email for an interview invitation

Job – Objective / Position Description:

As a washer your responsibilities are to ensure that guests have clean dishes and utensils, and kitchen has clean equipment for food preparation

Responsibilities (Key Result Areas & Activities)

· Responsible for maintaining cleanliness and sanitation standards for tableware and cooking utensils using both machine and manual cleaning methods

· Ensure the dishwashing area is maintained as a clean, safe, and sanitary facility

· Replenish equipment in the correct areas after washing and drying

· Clean up any spills to ensure kitchen floor remain dry

· Notify the Manager if the dishwash machine or rinse cycle falls below safety standard temperatures

· Contribute to quality improvement teams aimed at increasing efficiency, reducing wastage, and streamlining stewarding processes

· Adhere to the company’s standard operating procedures

· Perform any other appropriate duties and responsibilities as assigned

Required to - KNOW (Skills, Knowledge & Behaviours)

· Entry level candidates are welcomed.

· Willing to work on weekends and public holidays.

· Strict sence of hygiene and safety standards

· Physically fit

Job Description:

· Relevant Experience In A Restaurant Kitchen And Day To Day Operations

· Thrive Under Pressure, Able To Mentor New Staffs And Rally The Team.

· Food Hygiene Certification And Fundamental Knowledge Of Food Safety, Kitchen Hygiene And SFA Regulations.

· Ability To Ensure The Hygiene And Housekeeping Of The Kitchen.

· Good Interpersonal Skills. Demonstrate Teamwork And Customer Service Focus.

· Knowledge Of Food Inventory And Maintaining Par Levels.

· Good Culinary Foundations. Understanding Of Various Cooking Methods, Ingredients, Equipment And Procedures.

· Able To Maintain High Food Quality And Presentation.

· Willing To Take On Ad Hoc Tasks.

Working hours and Benefits

1. 5 days & 50 Hours Work Week
2. Annual Leave
3. Medical/dental benefits
4. Staff Meals provided

Head Chef (Japanese Restaurant in 5 Stars Hotel)～5 days work

About the Employer

Our client operates a premier dining establishment within a prestigious 5-star hotel in Singapore, renowned for delivering exceptional culinary experiences. With a focus on global flavors and seasonal specialties, they create unique and memorable dining journeys for every guest.

Key Responsibilities

Lead and oversee all kitchen operations, ensuring consistency in food quality, presentation, and taste.
Design and execute authentic Japanese cuisine, including Kaiseki, Sushi, and Teppanyaki offerings that reflect precision and artistry.
Collaborate with trusted suppliers to procure the freshest and highest-quality ingredients.
Train, mentor, and motivate the culinary team to maintain high performance, excellence, and a strong sense of teamwork.
Manage kitchen budgets, control food costs, and optimize inventory to ensure operational efficiency.
Uphold the highest hygiene, safety, and quality standards, ensuring full compliance with regulations.
Drive culinary innovation by crafting seasonal menus and exclusive dining experiences that enhance the restaurant's reputation.

Job Requirements

Minimum 3 years of experience as a Head Chef with a focus on Japanese cuisine.
Proven ability to design authentic and innovative menus.
Strong leadership skills with experience in staff management and team development.
Passion for delivering exceptional dining experiences in a high-end setting.
Excellent understanding of kitchen operations, budgeting, and inventory control.

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore
Kylie Ng (Reg No: R24121757)

Job Description & Requirements

Join us! We are expanding and growing a team of specialists!

Cut Butchery is a the leading retail butcher in Singapore.

If you are looking for a career growth and engage yourself in a creative and exciting environment then look no further.

Hit us up!

Job Description

Experience Requirement:

• Able to use a knife confidently

Benefits Summary:

• Retail Meat Industry

• 6 Days work week: 9am – 7pm

• Basic up to $2,500 - $3,500

• Uniform will be provided

• Dental Benefit

• Training Provided

Responsibilities:

• Perform basic meat cutting functions including trimming, deboning, portioning and slicing

• Be able to demonstrate inventory control and stock checking upon arrival

• Be able to maintain daily production/ temperature records

• Ensure equipment are in clean and good working condition

• Assist the arrangement of goods according to storage condition/temperature required

• Apply food production standards and SOPs related to safety and hygiene policies and procedures

• Be able to weigh, label and price a variety of cuts of meat for on demand selections by customers in an efficient manner that keeps customers satisfied

• Preferably have experience as a butcher or educated in meat preparation and knowledgeable in the different variety of meat

• Attend to customer’s queries and needs promptly in a friendly, courteous and efficient manner to achieve customer satisfaction

Buffet & Catering Chef ～4.5K (5 day work)

About the Employer

Our client is a top dining venue in a prestigious 5-star hotel in Singapore, known for its elegant international buffet and tailored catering services. They focus on delivering exceptional food and a memorable start to every guest’s day.

Key Responsibilities

Lead and manage the morning international buffet, ensuring high-quality food, consistency, and presentation.
Design and create diverse international buffet menus that cater to a global audience.
Prepare and cook dishes from various cuisines, ensuring authenticity and excellence.
Train and supervise the kitchen team to ensure smooth operations during busy breakfast hours.
Work with suppliers to source fresh, high-quality ingredients while controlling costs.
Monitor food costs, inventory, and kitchen operations to ensure efficiency.
Maintain strict hygiene, safety, and quality standards in line with hotel policies.
Continuously improve buffet offerings with seasonal ingredients, new trends, and guest feedback.

Job Requirements

At least 3 years of experience managing buffet operations or catering services.
Skilled in cooking and presenting a variety of international cuisines for large-scale buffet setups.
Ability to design creative and balanced menus for a diverse audience.
Strong team leadership and organizational skills to ensure smooth, timely service.
A keen eye for food presentation and quality control.
Passion for delivering an exceptional dining experience, especially during breakfast service.

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore
Kylie Ng (Reg No: R24121757)

Substantial background in working with Indian Tandoor and preparing delicious Curries

o Specialty dishes include Tandoori Chicken, Butter Chicken, Kebabs and Indo Chinese dishes

o Familiar with Indian culinary cooking methods, products and techniques

o Strong background in indian influenced practices utilized in the culture and cuisine

o Knowledge of Indian spices and cooking tools.

o A multi-skilled Chef with good all-round food preparation and catering expertise.

o Capable with a track record of dealing with all kitchen, canteen and culinary related issues.

o A proven ability to react in areas that require immediate attention and ensuring that all food is always presented to the highest possible standards.

o Ambitious and seeking to continually broaden knowledge of food, cutting edge cuisine, and overall event presentation.

o Ensure that the food meets the quality standards as determined by the management

o Plan, direct and execute food preparation and cooking

o Planning and management of event as per client requirement and to budget

Job Description:

• Support the Executive Chef and the team ensuring smooth daily operations in the kitchen.
• Prepare and cook food according to recipes, quality standards and presentation standards in a timely manner.
• Ensure the freshness of ingredients and final products.
• Assist in maintaining and monitoring inventory records.
• Maintain cleanliness and tidiness in the kitchen, walk-in fridge/freezer, dry store area, back area etc.
• Conduct regular inspections of food products to ensure freshness, quality, and consistency, taking corrective action as needed to maintain standards.
• Provide guidance, support, and mentorship to kitchen staff.
• Ensure compliance with food safety regulations and sanitation standards in the kitchen area, including proper food handling, storage, and cleanliness.
• Perform any other ad-hoc duties and responsibilities as assigned.

Requirement:

• Possess a Diploma or Certificate in Culinary Arts.
• Minimum 3 years of relevant experience
• Experience in hotel hot/cold kitchen or Chinese cuisine is preferred
• Possess WSQ Food Safety & Hygiene Certificate.
• Strong team player with the ability to work independently.
• Able to work on rotating shifts, weekends and public holidays.

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Job Desceiption for head chef

We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

· Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

· Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

· Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

· Should be able to provide direction for all day-to-day operations in the kitchen.

· Understand 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 kitchen staff.

· He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

· Provides and supports service behaviours 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.

· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

· Determines how food should be presented, and create decorative food displays.

· Recognizes superior quality products, presentations and flavour.

· Ensures compliance with food handling and sanitation standards.

· Follows proper handling and right temperature of all food products.

· Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

· Coordinates with the purchasing department for the acquisition of needed goods and services.

· Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

· Ensure proper grooming and hygiene standards for all kitchen staffs.

Job Highlights:

• AWS and variable bonus
• Duty meals provided
• Annual Leave, Family Care Leave and Birthday Leave
• Usage of Club's sports and recreational facilities

Job Roles & Responsibilities:

• Responsible for all food productions for the assigned outlet.
• Assist and work with the Executive Chef to develop menus, special promotions, food purchase specifications and recipes.
• Supervise culinary staff, ensure adequate staffing and implement training to increase staff knowledge about safety, sanitation and accident prevention principles.
• Develop and monitor food and labor budget for the section.
• Schedule and coordinate the work of kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Implement control to minimize food waste.
• Consult the Executive Chef about food production aspects of special events being planned.
• Cook or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluate products to assure that quality, price and related goods are consistently attained.
• Visit dining area periodically when it is open to welcome members.
• Any other duties that might be assigned from time to time.

Requirements:

• Knowledge in various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in handling emergency situations and providing solutions.
• Excellent organizational and management skills.
• Strong interpersonal and communication skills, both oral and written, and positive attitude towards fostering teamwork among associates in support role.
• Ability to lead, motivates a large team of staff, adapt, embrace strong cultural diversity, and work in multi-ethnic teams.

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Create menus and daily specials
• Manage kitchen team
• Cook food in a timely manner
• Ability to jump in and take over for any station
• Advanced knowledge of cooking, baking, and pastry techniques
• Up-to-date knowledge of techniques and recipes
• Make sure plates are executed correctly and presently properly
• Check the freshness of food stocks and throw out items
• Knowledge of accounting and budgeting
• Oversee inventory control and place orders
• Familiarity with sanitation regulations
• Culinary degree preferred or at least three to five years working in a professional kitchen

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

• Create new and innovative menu items
• Manage the overall menu
• Ensure the highest quality in preparation of dishes
• Make sure ingredients are always fresh and high-quality
• Regularly check food and beverage in stock, cooking supplies, tools and equipment
• Cook dishes in accordance with previously set menus
• Regularly check and inspect inventory levels
• Place orders for new supplies in a timely manner
• Ensure kitchen and other supplies are always clean
• Prepare special dishes for guests with special dietary needs
• Supervise and lead kitchen staff

Le Bon Funk is a series of neighbourhood wine bars by Chef-Owner Keirin Buck, located in Club Street and Holland Village. Le Bon Funk presents a selection of exciting and accessible wines complemented by quality, never fussy, produce-led sharing plates.

Le Bon Funk 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

Requirements:

• Someone with at least 2 years of experience in a culinary setting within a formal/semi-fine dining restaurant
• A skilled individual who is able to multitask and manage task prioritisation well
• A self-starter who is enthusiastic and personable
• Someone who demonstrates proactive behavior and takes responsibility for their work
• Team players in an upbeat and fast-paced working environment

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

Should your application progress to the next stage, we will be in contact to arrange an interview.

• To work your section in the most efficient way possible and learn as much as you can.

• To follow specs and recipes set out by the Head Chefs and Sous Chefs.

• Be consistent in everything you do.

• To ensure that a high standard of cleanliness is maintained in the kitchen operation.

• To ensure that you are correctly dressed and adhere to high personal hygiene standards.

• To comply with all regulations as stated in the normal operating procedures.

• All maintenance issues reported immediately following the correct procedures.

• Cleaning chemicals are used as directed, to achieve desired results and reduce wastage.

• Awareness of how the role impacts on the restaurant and hotel profit and loss account.

• To have a complete understanding of hotel and Company procedure in the event of a fire.

• Ensure that while you undertake your role you abide by the Health and Safety at Work Act 1974 and safe system of work appropriate to your role.

• Comply with the company polices and code of conduct at all times. • Any other tasks as delegated by your Line Manager.

• May assist by performing dish washing or other kitchen duties as needed.

Job Responsibilities: (Job description must be in English, no less than 100 words)
Job Description:
Main responsibilities include participating in the development and design of recipes and menus, selecting ingredients and making cooking plans; responsible for the selection and preparation of ingredients, such as washing, cutting, seasoning, etc.

Requirements
Use various cooking methods and techniques to process and cook ingredients to make delicious dishes; decorate and arrange cooked dishes to make them artistic and visually attractive; ensure that the quality and taste of dishes meet standards, taste and evaluate; cooperate with other chefs and kitchen staff to coordinate team work; comply with regulations and guidelines related to food safety and hygiene, and maintain good personal hygiene; properly use and maintain kitchen equipment, and comply with relevant standards for food storage and handling; innovate and improve dishes according to market demand and customer preferences.