Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore’s best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.

Tanjong Beach Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

What to expect:

• 5 day work week
• Transport from Harbourfront MRT
• Join a dynamic, young and fun loving service team
• Amazing daily views of Singapore's most idyllic stretch of beach
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

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

Roast Chef (Cantonese cuisine)

• 6 days. Mon- Fri 8am- 6.30pm at food kiosk, Sat 10am-10pm at restaurant (nego)
• Salary: $3000- $3500
• Location: Mon-Fri @CIMB Plaza Food kiosk (Raffles place), Sat @Race course road (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Specialise on Hand-Made Wanton noodles freshly making.

• Inspecting the quality of vegetables, and meat used to prepare dishes
• Preparing various types of dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in food preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

Position: Roast Chef (Cantonese cuisine)

• 6 days, 10am- 10pm
• Salary: $2500 -$3500, senior chef $4000 -$4500
• Location: CIMB Plaza (Raffles place) / (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

About Us

Tucked away in a charming shophouse on Neil Road, we offer a delightful fusion of French and Japanese-inspired pastries. By day, indulge in our intricate french-inspired mousse cakes and curated tea pairings. As night falls, we transform our pâtisserie into a sanctuary of elevated plated desserts and unique tea cocktails.

Our travels to cake kingdoms abroad have taught us that the best flavours are when they are in season. That’s when you get the best, the richest and the most bombardistic explosion of flavours in your mouth. That’s why sometimes we switch up our menu because we only want the best taste in our customers’ bellies.

Our brand story

The sight of a rainbow brings instant smiles. And that’s what we at Arc-en-ciel (pronounced as “ar-kon-see-ell”, means rainbow in French) hope for you too. Indulge in our sweets that will bring big happy smiles on your faces. Because that’s why we do what we do, and hope to bring more smiles in your lives through us.

Our motto

Big happy smiles on your faces with a brightness in your eyes. That’s what inspires us to do the things we love - sweets with a whimsical touch that’s both amazing to look at and taste.

If you are like us who love being in the happy cake business, and want to be part of a team that does what they do because of what it means for our customers, we’d like to welcome you to be part of our little team that lives for belly smiles.

Your day to day

• Work closely with chef owner for the daily productions, preparation and presentation of menu items
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Able to work on given tasks independently with precision and high quality
• Able to work in an efficient and timely manner
• Establish and maintain effective employee working relationships
• Monitor, check and receive ingredient stock
• Able to commit to working at least 4 days a week (including weekends)
• Opportunity to create new items on the menu
• Opportunity to be converted to full timer

What we need from you

• 1 year related experience in a cake shop of similar capacity will be good but not necessary as training and guidance will be provided
• Valid Food Safety Level 1 certification as required by Singapore Food Agency (SFA)
• Great communication skills
• Meticulous with an eye for detail
• Highly motivated and responsible individual
• Able to multi-task and ability to handle stressful situations
• A willingness to learn as you go
• Able to take feedback well and takes own measures to improve
• Only Singaporeans can apply

What we offer

• 44-hour working week
• Workplace insurance
• Opportunity to grow your passion
• Support to build an exciting career ahead

SALARY $2200-$3500 PER MONTH depends on experience

5 days work week, 14 days leave, sales incentive, joining bonus


Main responsibilities are as follows:

Pastry chef in all areas of kitchen management

Be a team player and promote positive team dynamics in kitchen and restaurant

Be fully aware and well trained to prepare every item in the menu to high quality standards

Develop a strong knowledge of all company menu items/ products

Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times

Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs

Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)

Waste management – In line with regulations and agreed procedure

Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities

Advising on kitchen equipment requirements including cooking and service hardware

On-going general maintenance and cleanliness of the kitchen and all food preparation areas

Commis salary range $2,200-$2,500

CDP salary range: $2,600.00 - $3,000.00 per month

Junior Sous Chef salary range: 2,800.00 - $3,500.00 per month

Responsibilities:

• Create and bake a wide range of pastries, such as cakes, tarts, pies, cookies, breads, croissants, éclairs, and more.
• Ensure that all pastry items meet the highest quality standards in taste and presentation.
• Work with the Head Chef to develop seasonal pastry menus.
• Create innovative new desserts or pastry items to add to the menu.
• Ensure that each pastry is prepared and finished to the required standard.
• Maintain high standards for consistency in texture, taste, and visual presentation.
• Regularly inspect pastries for proper appearance and taste.
• Keep track of the stock of ingredients and ensure timely ordering.
• Maintain a clean and organized work environment in the pastry section.
• Ensure pastries are prepared in time for service, especially for busy periods like breakfast, afternoon tea, or special events.
• Adhere to hygiene standards and food safety regulations, ensuring all equipment is maintained and cleaned regularly.

Requirements:

• Certificate from a recognized culinary institution.
• Minimum of 3 years of experience.
• Strong knowledge on pastry methods and skills, such as dough preparation, cake decorating, sugar work, and chocolate tempering.
• Precision is crucial in pastry making, whether in measurements, baking times, or decoration.
• Knowledge in Production flow and equipment usage.

RESPONSIBLE for Pastry and korean sector

Must be able tii prepare these two cusiene independently

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

Chef De Partie Job Description

We are looking for an experienced and qualified Senior 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.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years’ experience as a 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

Chef De Partie Job Description

We are looking for an experienced and qualified Senior 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.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years’ experience as a 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

We are looking for an enthusiastic and reliable Assistant Kitchen Chef to join our vibrant café team. The ideal candidate will assist in preparing high-quality dishes, maintaining kitchen cleanliness, and ensuring smooth operations during service. This is an excellent opportunity for someone passionate about food and interested in contributing to a dynamic café environment.

Key Responsibilities:

• Assist in preparing and cooking menu items according to café standards and recipes.

• Support the Head Chef with food preparation, plating, and timely delivery of orders.

• Maintain cleanliness and organization in the kitchen, including washing utensils, sanitizing surfaces, and proper food storage.

• Help manage inventory by monitoring stock levels and reporting shortages.

• Follow food safety and hygiene practices to ensure the highest quality of food preparation.

• Contribute to menu development and suggest creative ideas to improve the dining experience.

• Work collaboratively with the team to ensure smooth kitchen operations during busy hours.

Requirements:

• Minimum 1 year experience in a kitchen or food preparation role.

• Ability to work in a fast-paced environment and handle multiple tasks efficiently.

• Strong communication and teamwork skills.

• Basic knowledge of food safety and hygiene practices.

• Passion for food and a positive attitude toward learning and growth.

• Only Singaporeans & PRs need apply.

Benefits:

• Competitive pay with opportunities for career advancement.

• Complimentary staff meals during shifts.

• Supportive and friendly work environment.

• On-the-job training provided for skill development.

Key Responsibilities:Preparing dim sum such as siu mai, har gow, char siu, custard buns, radish cakes, char siu pastries, rice rolls, etc.
Includes free staff meals.

Worker Requirements: experience required.
Should be able to prepare at least 2-3 types of dim sum.
Must have a genuine interest in dim sum and willingness to learn.

Benefits

--Bonuses: Annual bonus

--Leave Entitlement:Annual Leave: 7 days
--Sick Leave: 14 days

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• Minimum 1 year of relevant experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70471 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Chef De Partie Job Description

We are looking for an experienced and qualified Senior 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.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years’ experience as a 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

Chef De Partie Job Description

We are looking for an experienced and qualified Senior 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.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years’ experience as a 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

Job Posting: Chef de Partie (CDP)

Location: [Dhoby Ghaut, SOTA ]
Employment Type: Full-Time
Salary: 2.2K
Experience Required: [2+ years in a professional kitchen]

Position Overview

We are looking for a passionate and skilled Chef de Partie (CDP) to join our Cafe team. As a CDP, you will oversee a specific section of the kitchen, ensuring that high-quality dishes are prepared and presented to delight our customers. This is an exciting opportunity for an experienced chef to showcase their talent and contribute to a thriving culinary team.

Key Responsibilities

• Section Management: Lead the preparation, cooking, and plating of dishes in your assigned section.
• Quality Assurance: Maintain the highest standards in food preparation and presentation.
• Team Leadership: Supervise and train junior staff, ensuring tasks are completed efficiently.
• Hygiene and Safety: Uphold food safety and cleanliness standards within your station.
• Collaboration: Work closely with the Sous Chef and Head Chef to ensure smooth operations.
• Stock Management: Monitor inventory levels in your section and report needs promptly.

What We’re Looking For

• Previous experience as a Chef de Partie or Demi Chef de Partie.
• Expertise in [Asian, Thai cuisine" or "Local Cuisine"].
• Strong organizational skills and attention to detail.
• Ability to thrive in a fast-paced, high-pressure kitchen environment.
• A positive attitude and passion for culinary excellence.
• Certification in Culinary Arts is a plus but not mandatory.

What We Offer

• Opportunities for career growth and development.
• A supportive and collaborative work environment.
• Discounts on meals.

How to Apply

If you are ready to bring your skills and creativity to our kitchen, we’d love to hear from you! Please send your CV and a brief cover letter to [email protected]

Join us and take the next step in your culinary journey!

Both Local & Foreigner are welcome.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description & Requirements

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare and bake confectionery according to in-house recipes

• Assist in stock-taking of ingredients, utensils, supplies, and equipment

• Ensure the freshness of all products

• Keep a sanitized and orderly environment in the kitchen

• Ensure compliance with all food safety standards in the bakery process

• Any Ad-hoc duties assigned

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

Responsibilities:

- Mise en place for baking.

- Production of pastry and desserts.

- Advice Front of House on food allergies and intolerances.

- Be familiar with ingredients used, and seasonality of ingredients.

- Ensure sufficient inventory and proper storage of ingredients and packaging.

- Maintain cleanliness of work area and kitchen.

- Complete any ad hoc tasks assigned.

Prerequisites:

- Have at least 2 years experience in French pastry production.

- A self starter who takes pride in your work.

- Able to work independently.

- Be observant and pay attention to details.

- Have excellent personal hygiene.

- Good team player.

- Keen on learning new skills and tasks.

Location: Tiong Bahru

Staff meals and uniform provided.

Responsibilities

• 6 years Solid automation experience in Scripting to include shell & Python scripting
• Must have in depth knowledge in coding using chef cook books (Ruby, Shell, PowerShell)for configuration management.
• Must have Experience in developing code using Terraform (HCL) configuration language for IP assignment and VM creation.
• Must have Automate infrastructure provisioning and configuration management processes using Ansible, Terraform and Chef cookbook
• 5 years of expert level experience with Ansible, Playbook in a 24*7 environment
• Application Management: Package and Task Sequences (Red Hat satellite, IBM AIX)
• Software Updates: Patch Management experience (Downloading patches, testing, bundling of patches, Deployment Packages)
• UNIX Operating System and Patch Management experience • Package solutions using satellite server
• Build tools to automate the security patching
• Build tools using Ansible, Python, Ansible automate production support activities that enable efficiency and productivity
• Automation, security tool problem analysis documentation; must be able to write and proof documents intended for technical and executive audiences.
• Ability to work in a time-sensitive environment; must be detail oriented and able to multitask to meet deadlines and company objectives
• Familiarity and/or experience in implementing ITIL concepts in addition to technical aptitude are highly valued • Previous experience with software development, infrastructure development, or development and operations
• Experience with Linux infrastructures, database SQL (MS SQL), CI/CD tools, Scrum & Agile workflow methodologies
• Up-to-date on the latest industry trends; able to articulate trends and potential clearly and confidently

Highlights:

• Location: Near Dhoby Ghaut MRT
• Salary: $4200 - $4500
• Working hour: Alternate 6-Day Work Week
• Benefits: 1 month AWS, performance bonus, uniforms, medical, dental & meals provided

The Challenges:

1) Kitchen Operations

• Lead and direct the Kitchen operation in the absence of Head Chef.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Ensure that all food prepared and served is consistent according to the standard set by the Head Chef.
• Supervises, control all food preparation and presentation to ensure quality and standards.
• Manage the consistency of quality and quantity of food service.
• Manage food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Assists the Head Chef with menu creation, menu planning, daily specials and food promotions.
• Coordinate with F&B Department on daily activities, functions and special orders.
• Respond to guests’ inquiries, concerns and feedback.

2) Hygiene Standard

• Oversees all equipment and utensils are clean and in working condition at all times.
• Ensure that the Kitchen is always in a safe working condition.
• Comply with and adhere to sanitation regulation, food safety and hygiene standard.

3) Inventory

• Oversees and organises kitchen stock and ingredients and ensure the accuracy of inventory.
• Keep cooking stations stocked, especially before and during prime operation hours.
• Verifies that food storage units all meet standards and are consistently well-managed. o Coordinate with Procurement team on supply ordering.

4）Control cost

• Estimates food consumption and prepares requisitions, indicating type and quantity of food items.
• Maintaining adequate inventory of food.
• Utilizing food surpluses and portion control.

5）People Management

• Mentor, coach and provide guidance to junior Kitchen staff including, but not limited, to line cooking, food preparation and dish plating.
• Assist Head Chef in hiring and training new Kitchen employees to Kitchen standards.
• Assist Head Chef in planning and conducting staff training.
• Assist Head Chef in preparing duty roster and annual leave plan for Kitchen personnel.

6）Carry out any other duties and responsibilities that may be assigned from time to time by the Head Chef.

What it Takes:

• Minimum Diploma in Culinary Arts.
• Minimum 10 years of relevant working experience with at least 5 years’ supervisory experience in hospitality sector is preferred.
• Extensive food and beverage knowledge.
• Familiar with industry best practices.
• Proficiency in Microsoft Office in Excel and Word.
• Work on weekends and public holidays.

Interested applicants, please submit an updated copy of your resume to [email protected]
**We regret to inform that only shortlisted candidates would be notified.

Talents@Work Ptd Ltd (21C0501)

Chin Long (R23116697)

Apply now for our Head Chef role at our busttling 12 year old Melbourne-style restaurant in Serangoon Gardens.

Our dynamic team works collaboratively to create a welcoming atmospshere where teamwork is at its core. We believe in supporting each other to ensure that all our staff feel happy to come to work.

Our cuisine is based on a Melbourne concept with fresh high-quality produce. There is scope for creativity and flare in how you create specials for our long-term regulars.

Great conditions and incentives for the right candidate.

Get in touch here to find out more about the role.