Serving food to guest

Clean and wash the crockeries

Every Friday 10am to 3pm ( 5 hours)

Can work with friend

Basic food hygiene certificate

Part-Time Pastry Bakers (Chinese New Year Goodies)

We’re on the lookout for passionate part-time pastry bakers to join our team in creating and packaging handmade Chinese New Year goodies. If you love being part of the happy sweets business and enjoy bringing joy to others through your work, we’d love to have you join our small team that’s all about making belly smiles.

Your Role

• Work closely with the head pastry chef on the production, preparation, and baking of Chinese New Year goodies.
• Maintain cleanliness and hygiene at your workstation and ensure proper maintenance of equipment.
• Complete tasks independently with precision, efficiency, and high quality.
• Establish and maintain positive working relationships with team members.
• Commit to working two to three shifts per week (preferably Mondays and Tuesdays) for about 4 weeks until 26 January 2025.

What We're Looking For

• Valid Food Safety Level 1 certification (required by the Singapore Food Agency).
• Strong communication skills.
• Meticulous, detail-oriented, and committed to quality.
• Highly motivated, responsible, and eager to learn.
• Open to feedback and proactive in improving.
• Singaporeans and PRs only.

Why Join Us

• Be part of a supportive and fun team.
• Gain valuable experience in the pastry and baking industry.
• Help spread joy through handmade treats!

SEEKING EXCEPTIONAL TALENT!

Elevate your career with our rapidly expanding restaurant group!

We are the proud operators of Altro Zafferano and Griglia Open Fire Italian Kitchen, two of Singapore's distinguished dining destinations. As we're opening a new restaurant, we're excited to offer our team even more opportunities for growth and advancement.

** ADVANTAGES OF JOINING OUR TEAM: **

• Continuous Learning & Career Growth: Engage in a fulfilling journey of skill refinement within an environment that encourages learning and provides tangible opportunities for career progression.
• Competitive Remuneration: Your hard work and dedication are valuable to us. Enjoy a competitive salary, innovative incentive programs, and an additional bonus for split-shifts alongside our standard straight-shift schedule.
• Balanced Work Schedule: Our 5-day work week with straight-shift schedules ensures you maintain harmony between your work and personal life.
• Employee Benefits: We care about your wellbeing. Take advantage of our medical benefits, staff meals, and night transportation claims (when applicable).
• Dynamic Workplace Culture: Thrive in our vibrant and innovative workplace culture. We foster a growth mindset and are committed to continual improvement.

Be part of our prestigious establishments and contribute to the exciting journey of our upcoming restaurant. Apply today, and let's ascend to new heights together!

Main duties and supporting responsibilities:

• To assist the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef during service for timing and progress of all desserts
• To ensure that the presentation, taste, texture, and quantity are maintained to the standards
• To ensure that the correct and same ingredients are used as specified by the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef to ensure quality is upheld at all times
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/Bakery
• At least 3-5 years of working experience in the related field is required for this position
• Able to work effectively in a team environment; leadership & good interpersonal skills
• Possess a positive attitude and cheerful disposition
• Able to work weekends and public holidays
• Immediate availability

Interested applicants are invited to apply online with a comprehensive resume, via the button Apply Now

We regret that only shortlisted candidates will be notified. Thank you for applying.

1. Customer Service: Greet Customers, take orders, and answer questions about menu items.

2. Cleaning and Sanitizing: Maintain cleanliness and hygiene by cleaning surfaces, equipment, and dining areas regularly.

3. Stocking and Inventory Management: Check inventory levels, restock supplies, and report low inventory to management.

4. Handling Customer Inquiries and Complaints: Address customer concerns and resolve issues in a professional manner.

5. Team Collaboration: Work closely with team members for smooth and efficient operations.

6. Health and Safety: Adhere to health guidelines, including proper food handling and maintaining a safe environment.

7. Pastry Preparation: Handle daily pastry preparation and assigned duties.

8. Recipe Development: Assist in creating new recipes for seasonal menus.

9. Equipment Maintenance: Clean and maintain equipment and tools, ensuring a tidy workstation.

10. Other Duties: Perform other ad hoc duties as assigned.

Requirements

1. Experience Requirements: Minimum of 3 years' experience in bakery or pastry production with a passion for cakes and pastries.

2. Educational Qualifications: Minimum GCE N-Level / ITE qualifications / WSQ Certificate / Diploma in F&B or Hospitality Management.

3. Skills and Certifications: WSQ Hygiene Certificate is advantageous, and proficient in baking techniques, pastry-making processes, and sanitation principles.

4. Others: Capable of working in a fast-paced environment with a 6-day workweek

Benefits

1. Performance Incentive

2. Staff Discount

3. Medical Benefits

Interested candidates please send in your resume to Email: [email protected]

*All information will be treated with strictest confidence. We regret that only short-listed applicants will be notified.

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Diploma/Degree Holder in Culinary

• WSQ Advanced Certificate in Training and Assessment (ACTA) is required

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

New Concept Opening at Amoy Street!!!

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

We are looking for passionate individual's to join us on this incredible journey!

Job Summary

The Chef-de-Partie plays a more active role with the Sous Chef to ensure the kitchen is fully prepared to execute and present our guests with delectable dishes. He/she shall assist the Sous Chef in the management of day to day kitchen operations and is responsible for supervising the Commis’ and providing them with proper guidance to ensure the Company’s standards are consistently met.

Duties and Responsibilities

1. Operations

▪ Support the Head / Sous Chef with daily food preparation to ensure the smooth running of kitchen operations.

▪ Full awareness and ability to prepare and execute all menu items.

▪ Able to estimate and report daily production needs to the Head / Sous Chef and assess the quality of raw and cooked food items to ensure safety standards are met.

▪ Carry out daily kitchen preparation which includes, but is not limited to:

- Washing, peeling, and/or cutting a variety of vegetables and fruits

- Clean and cut a variety of meats and seafood

- Prepare sauces and condiments

- Prepare all other ingredients and menu components

▪ Carry out daily general kitchen duties which include, but are not limited to:

- Setting up and cleaning kitchen equipment

- Dishwashing

- Cleaning of kitchen surfaces, floors, and storage areas

- Trash disposal

▪ Support the team in recipe development, planning and creation of new dishes

▪ Adhere to food safety and hygiene standards stipulated by the Government and Company.

▪ Assist the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stock and efficient utilization of kitchen equipment.

▪ Foster and promote a cooperative working environment.

▪ Any other duties as assigned by Head Chef or Sous Chef.

2. Service

▪ Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

▪ Participate in service to support the team should the need arise

3. Human Resource

▪ Guidance of Junior team members (i.e. Commis’) to ensure they get “caught up to speed” with the Restaurant’s operating procedures

▪ Assist the Chef and Sous Chef in executing training programs for the Kitchen and Service Team

Requirements:
-With at least 2 years of experience in a professional kitchen

- Comfortable and willing to interact with guests

- Well-groomed with a pleasant disposition

- Team player

- Ability to work independently and in a team

- Friendly and courteous

- Good communication and interpersonal skills

- Ability to converse in English

- Good Teamwork,Organization and planning skills

- Time management

- Ability to skillful multitask

- Leadership

- Problem analysis and problem-solving

Working Hours

5 Working days per week (Monday & Sunday Off)

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Responsible of daily food / pastry preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

Be a part of the culinary team for an all-American craft burger restaurant with potential to expansion to higher position with a bar & grill concept in development. Responsibilties include daily food preparation, cooking, ordering supplies, cleaning and overall maintenance supervision of the kitchen procedures.

Must have a minimum 1-2 years kitchen experience, food safety & hygiene certificate, ability to work and collaborate with the team in a positive environment as well as work indepently, good organization and problem solving skills.

If you are interested in growing your career with an upcoming brand, then this is the right environment to learn & fine tune your culinary skills, and the high potential of progressing into a full service bar & grill concept in the near future.

Job Purpose:

Oversees an outlet's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes.

Duties:

· In-charge of menu planning in the outlet

· Prepare sufficient food based on the menu planned

· Check stock inventory and work with Managers on the ordering of goods/ raw materials

· Ensure that the food served to both customers is of a consistently high quality and that it meets the company standards

· Enforce food hygiene and workplace safety awareness in the kitchen

· Assist the junior chefs and managers in operating the kitchen within the budgetary criteria whilst meeting the company standards

· Involve in training new chef/ cook

· Supervise and provide guidance to junior kitchen staff in order to ensure that the work performance is within expectation

· Ensure that any additional standards that wish to be implemented throughout the season are integrated efficiently and timely within the wider kitchen team

· Perform other reasonable job duties as requested by Supervisors

Skills/Qualifications:

· Minimum 5 years of relevant experience as Sous Chef/ Outlet Chef from hotel/ restaurants in-charged of international/ western cuisines

· Possessed experience in kitchen management

· Team player

· Good people management skills

· Experience in Institutional Catering/ International School is an advantage

Benefits

Medical Claim

Annual leave

Quarterly incentive (Rewarding sales performance)

Staff Meals provided (Breakfast & Lunch)

An attractive remuneration package will be offered.

If you are keen, please whatapp 86118319 and send in your resume or email to [email protected]

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT)

DUTIES & RESPONSIBILITIES

CHEF DE PARTIE

· Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant.

· Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

· Coordinates daily tasks with Chefs.

· Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

· Ensure that the production, preparation and presentation of food are of the highest quality

· at all times.

· Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

· Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

· Full awareness of all menu items, their recipes, methods of production and presentation standards.

· Follows good preservation standards for the proper handling of all food products at the right temperature.

· Operate and maintain all department equipment and reporting of malfunctioning.

· Ensure effective communication between staff by maintaining a secure and friendly working environment.

· Establishing and maintaining effective inter-departmental working relationships.

· Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business

· Personally responsible for hygiene, safety and correct use of equipment and utensils.

· Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

· Checks periodically expiry dates and proper storage of food items in the section.

· Consults daily with chef on the daily requirements, functions and also about any last-minute events.

· Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

· Should be able to set an example to others for personal hygiene and cleanliness on and

off duty.

· Daily feedback collection and reporting of issues as they arise.

· Assess quality control and adhere to restaurant service standards.

· Possess food safety qualifications.

· Carry out any other duties as required by management.

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
• need do night shift
• saturday/ sunday/ph need work.

Overview

A fantastic opportunity for a creative, passionate and driven individual to be part of a Singaporean heritage brand with opportunities for long-term career progression as the business grows. You will be the expert in recipe development and culinary innovation.

As a R&D Chef, you will work closely with the management and quality assurance department to develop new recipes and refine taste profiles through experimentation for catering and supermarket retail products. You will train kitchen team members, supervise and coordinate all culinary activities. You are also responsible for preparing consistent, high quality food products and improve efficiency to streamline kitchen operations.

Responsibilities include:

• Create new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations

• Confirm product formulations and other information for constructing product specifications and documentation

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes

• Plan, manage and run panel sessions and sensory tests on food products

• Review ingredients to meet customer needs and requirements

• Support business development team by preparing samples for local and overseas customers

• Monitor and maintain product quality and food safety system

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow all safety and sanitation policies when handling food and beverages

Minimum qualifications

• Relevant working experience in F&B

• Culinary-related certifications/Diploma preferred

• Fluency in English

Requirements

• Good communication and interpersonal skills

• Able to work within deadlines and well-organised in handling multiple projects

• Strong and proven track record of executing projects

• Positive attitude and eager to learn

• Display strong initiative and able to work independently

• Thrive in a fast-paced environment and able to adapt quickly

• Strong understanding of food manufacturing processes

• Proficient in cost management and production efficiency strategies

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Ensure daily operations of the kitchen run smoothly and efficiently
• Plan and assign daily workloads and schedules to the team member
• Responsible for monitoring food quality, and consistency and ensuring the food presented is of the highest quality
• Ensure proper purchasing, receiving, and ingredient storage standards in the kitchen
• Guide, monitor, and ensure kitchen staff are well-trained
• To assist in any of the kitchens may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene, and sanitation in the kitchen. This includes working areas, utensils, and other kitchen equipment.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and in a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by Management

Job Requirement:

• Good knowledge of brunch-style cooking and Western cuisine is preferred.
• Formal culinary training in Food Preparation & Culinary management is an added advantage
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in a hot and humid environment
• Team Player
• At least 3-4 years (s) of working experience in the related field is required
• Candidate must possess at least a Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• Able to perform Flexi Shift, and able to work on weekends and public holidays.
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

• Assist Head Chef with creation and preparation of Savoury
• Assist to manage the kitchen to ensure smooth operation
• Assist with staff scheduling in the absence of Head Chef
• To reinforce housekeeping, ensure food handling, hygiene standards and regulations are followed in outlets
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition
• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

WELFARE & BENEFITS

• Daily Meal Allowance
• 13 Month Salary
• Monthly Incentives
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Demi Chef

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Assist in the preparation and cooking of dishes
• Ensure high standards of food quality and hygiene
• Maintain cleanliness and organization of workstations
• Help with inventory management
• Support the kitchen team as needed along with other responsibilities to be discussed upon onboarding.

Requirements:

• Some experience in a professional kitchen preferred
• Basic culinary skills and willingness to learn
• Friendly and team-oriented
• Ability to work in a team environment

How to Apply: Please send your resume and cover letter to [email protected].

At InterContinental® Hotels & Resortsour role is to put the glamour into international travel. That’s where you come in. When you’re part of the InterContinental Hotels & Resorts brand you’re more than just a job title.

At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.

Join our team as Chef de Partie in InterContinental Singapore Robertson Quay. You’ll have ambition, talent and obviously, some key skills. Reporting to the Executive Chef, we’re looking for someone who:

· has a minimum 1 year experience in a similar capacity in the hotel industry

· is willing to go the “Extra Mile” in order to exceed guests’ expectation

· has supervisory skills to guide and coach junior colleagues

· is a great team player and contributes to the success of Kitchen Department through ensuring the smooth operations of the department

· is able to work on a rotating roster

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

· 5-days work week

· Duty Meal

· Birthday Off

· Learning and Development Opportunities

· Medical Benefit

· Dental/ Optical/ Health Screening Benefit

· Insurance Coverage

· Special Employee rate at all IHG Hotels worldwide

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

And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 5000 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to the InterContinental Hotels & Resorts brand and IHG and we’ll make sure you’ll have room to be yourself. Find out more about joining us today by going to careers.ihg.com

Responsibilities:

• Assit to develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Requirements:

• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.

Our client is an established F&B operator in Singapore, known for managing a diverse collection of multi-concept gastrobars across prominent locations. They are seeking for Chef De Cuisines.

• Experience in Korean traditional cuisine.
• Ability to adapt dishes to suit local tastes.
• Capable of managing a kitchen, maintaining discipline, and ensuring high-quality standards.
• Responsible for cost control and effective use of ingredients.
• Inventory management and stock control.
• Conduct research and development for new menu items.
• Handle administrative tasks, including costing, inventory management, and sales projections

Work Hours:

• Monday to Saturday: 10:30 AM to 2:30 PM, 5:00 PM to 1:00 AM.
• After probation: 5-day work week.
• Taxi claim reimbursement provided.

Interested candidates, please click APPLY OR email CV to: [email protected]

Gemini Personnel Pte Ltd

EA License number: 23s2015| EA Registration number: R24120181

Position Summary:

As a Chinese Restaurant Chef specializing in Si Chuan and Dong Bei cuisine, you will be responsible for preparing, cooking, and overseeing the culinary operations of the restaurant. This role requires expertise in Chinese culinary techniques, and a minimum 5 years experience.

职位概要：我们主要是做川菜和东北菜的中餐馆厨师，您将负责准备、烹饪和监督餐厅的烹饪运营。这个职位我们需要最少有5年以上的相关经验

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

**Job Title: COOK**

**Location:** EUNOS

**Company:** CAMPUR CAMPUR BOLEH?

**About Us:**

New and upcoming Nasi Padang stall is opening. Nasi Padang is more than just a meal; it’s an experience that showcases the exquisite local spices and ingredients that define Indonesian cooking. Our menu features a variety of traditional dishes, including savory rendang, spicy sambal, and an array of vegetables, all served with fragrant rice. Each dish is crafted with love and respect for the authentic recipes passed down through generations.

**Position Overview:**

We are seeking a passionate COOK to join our team. In this role, you will be responsible for preparing high-quality dishes and assisting in the daily operations of our cooking stall.

**Key Responsibilities:**

- Prepare and cook a variety of dishes according to our menu

- Assist in the setup and breakdown of the cooking stall.

- Maintain cleanliness and organization of the cooking area.

- Ensure adherence to food safety and hygiene standards.

- Collaborate with team members to ensure smooth operations.

- Provide excellent customer service and interact positively with customers.

- Cashiering

**Qualifications:**

- We Believe in talent

**What We Offer:**

- Competitive salary and benefits.

- A dynamic and supportive work environment.

- Opportunities for growth and development within the company.

**How to Apply:**

If you are excited about joining our team, please send your resume and a brief cover letter to [email protected] with the subject line “Cook”. or click on the apply button.

We look forward to hearing from you!

Working days: 5 days’ work week (split shift/ roster)

Location: Gucco Tower, Tanjong Pagar

Salary: Basic $2950 - $3400 + OT + AWS + Incentives + Bonus

About the restaurant:

Spanish cuisine restaurant. Serve non halal food

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.

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

● Responsible for the daily operations of the kitchen and food quality with proper housekeeping and high standard of cleanliness and hygiene maintained at all times.
● Train and supervise kitchen staff including roster planning.
● Good management of food cost and food wastage.
● Regularly review the menu with good understanding of consumers’ preference and taste.
● Ensure that the kitchen and banquet adhere to all company policies, procedures and standards.
● Any other job duties as assigned by the superior.