Flexible Working Hours and Salary Depends on experience. Part time and Full time welcome.

Work scope is typical of any other Chef for a Thai restaurant.

New outlet opening at Plaza 8, Changi Business Park. Opening another 2 outlets in 2025

Those interested to know more, kindly Whatsapp 98558883 for further discussion.

Roles and Responsibilities

• Overall in-charge of the Kitchen department , ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.
• Responsible for overseeing the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.
• To manage the cost control of raw materials, food cost and related kitchen operational expenses under the JR Central Kitchen.
• To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality.
• Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
• To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.
• Teach and train staff of preparation and presentation changes to the menu items.
• Any other appropriate duties and responsibilities as assigned.

Skills and Experience

• Preferably more than 5 years of relevant working experience in culinary profession.
• Leadership skills with good communication and inter-personal skills.

* Planning menus

* Ensuring food quality and taste is of the highest standard

* Managing inventory of stock and ordering raw materials

* Controlling budgets and minimizing wastage

* Maintaining health and hygiene in the kitchen

* Organizing duty roster of the stafF

* Consistently monitor and oversee all kitchen equipment for safe operations

* Monitor sanitation team’s required daily, weekly and monthly cleaning and sanitation standards are being adhered to

* Teach and ensure complete compliance with all food, safety and physical standards and policies

Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

Job brief

We are looking for a Sushi Chef to join our culinary team.

Sushi Chef responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to work during our opening hours.

Responsibilities

• Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi).
• Prepare all types of sushi, including maki, nigiri and sashimi.
• Manage food prep activities, like cooking rice.
• Prepare appetizers and salads that are close to the philosophy of Japanese cuisine.
• Monitor food stock and place orders, as needed.
• Recommend new, modern recipes, like sushi burgers.
• Maintain hygiene principles in all cooking areas and clean your space at the end of the production.

Requirements and skills

• Work experience as a Sushi Chef or at an Asian restaurant.
• Good knowledge of various sushi types and sushi-rolling techniques.
• Ability to work both fast and accurately.
• Team spirit.
• Availability of working during operation hours, including weekends and evenings.
• Flexibility to take on various shifts.
• Certification from a culinary school is a plus.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Key Responsibilities:

• Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards.
• Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment.
• Work closely with the Executive Chef to develop new menu items and innovate existing dishes.
• Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste.
• Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control.
• Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness.
• Monitor and maintain consistency in food quality during service, ensuring timely delivery.
• Manage food prep and ensure all stations are set up in a clean and organized manner before service.
• Handle special dietary requirements and any guest feedback with care and professionalism.
• Assist in the recruitment and training of new kitchen staff.
• Work in collaboration with other departments to ensure seamless restaurant operations.

Key Responsibilities:

• Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards.
• Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment.
• Work closely with the Executive Chef to develop new menu items and innovate existing dishes.
• Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste.
• Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control.
• Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness.
• Monitor and maintain consistency in food quality during service, ensuring timely delivery.
• Manage food prep and ensure all stations are set up in a clean and organized manner before service.
• Handle special dietary requirements and any guest feedback with care and professionalism.
• Assist in the recruitment and training of new kitchen staff.
• Work in collaboration with other departments to ensure seamless restaurant operations.

We are looking for an experienced and qualified Head Chef to organize all kitchen’s activities. Menu mainly consists of local cuisine. You will be the first in command in the kitchen and will work closely with the outlet manager. You will create the SOP and ensuring food quality.

Responsibilities

• Create the menu with proper SOP and work together with the Head of Ops for menu food costing.
• Prepare, control and direct food preparation process and any other relative activities
• Approve and “polish” dishes before they reach the customer
• Be responsible on cost management - plans order of equipment or ingredients and labour costs
• Be fully in charge of hiring (with the support of HQ resources), managing and training kitchen staff
• Oversee the work of subordinates
• Compliance of SFA - sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers

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 rends and optimized kitchen processes
• Good understanding of useful computer programs (MS Excel, ordering system, POS) – Preferred

• 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 housekeepingRequirements:• Minimum 3 years experience of bakery culinary• Rotating shift (44 hrs 6 days - Day and night shift )

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Shunsui Group, the 6-time Michelin Plate Singapore awardee, is urgently looking for an experienced Yakitori Chef to be on board.

Job Description

- Managing the charcoal-grilled yakitori preparation.

- Manage inventory of ingredients

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience at relevant Yakitori restaurants.

Job Details

6 days/week working days

Salary: from $4,800 to $5,500, depending on your experience and skills

Job Description & Requirements

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

Job Description & Requirements

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

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage, rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

In charge of the daily work and ordering for the assigned section.
Need to get up early to prepare soup etc.
Carry out given recipes and instructions with precision speedy.
Ensure strict health and hygiene practices.
Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
Monitoring food portion and waste to maintain profit margin.
Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
· Must be able to work night shift and split shift
· Must be able to work extra hours or weekend if needed

The role of Executive Chef is to plan menus, organize, train and lead the kitchen team, in order to ensure the efficient and profitable delivery of desirable food to customers. You are expected to demonstrate development in food quality and management systems and to contribute innovative ideas to the growth of the outlet and its profit margin.

JOB DESCRIPTION

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development

JOB REQUIREMENTS

• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian) and experience in high volume service operations is highly preferred
• Up-to-date with culinary trends and optimized kitchen processes
• Demonstrate sous vide method
• Facilitate effective communication and engagement at workplace
• Experience in using cutting tools and cookware
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Possess a strong sense of initiative and positive work attitude
• Maintain workplace safety and health policies and procedures

Part-Time Flexi-Hour Pastry Chefs (Permanent Fixed Position)

We’re looking for passionate part-time pastry chefs to join our team in crafting beautiful, aesthetically pleasing sweets. If you love being part of the happy sweets business and enjoy spreading joy through your work, we’d love to welcome you to our small, close-knit team that’s all about making belly smiles.

Your Role

• Work closely with the chef-owner for the daily production, preparation, and presentation of menu items.
• Maintain cleanliness and hygiene at your workstation and ensure proper maintenance of equipment.
• Handle assigned tasks independently with precision and high quality.
• Work efficiently and complete tasks in a timely manner.
• Build and maintain positive working relationships with team members.
• Monitor, check, and receive ingredient stock as required.
• Gain the opportunity to create new menu items and showcase your creativity.
• Enjoy flexible work hours, with a minimum commitment of 4 days a week (including weekends and night shifts).

What We're Looking For

• At least 1 year of experience in a cake shop or similar capacity is preferred but not mandatory — training and guidance will be provided.
• A valid Food Safety Level 1 certification as required by the Singapore Food Agency (SFA).
• Great communication skills and a team-oriented mindset.
• Meticulous with an eye for detail and a passion for quality.
• Highly motivated, responsible, and able to multi-task.
• Willingness to learn, adapt, and grow.
• Open to feedback and proactive in self-improvement.
• Only Singaporeans and PRs can apply.

Why Join Us

• A maximum 44-hour working week for a healthy work-life balance.
• Comprehensive workplace insurance.
• A supportive environment to help you grow your passion and skills.
• Opportunities to build an exciting career in the pastry industry.

If you’re ready to take your pastry skills to the next level and join a team that’s all about spreading joy through sweets, apply today!

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Chef Job Description Template

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

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

Chef Requirements:

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

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description & Requirements

Role Clarity

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labour costs

Job Brief

we are need extremely passionate, regarding home produce. Our business is driven by sustainability and a local team of staff. Therefore, we are looking for a creative and proficient professional, who is experienced, confident and proactive in all aspects of food preparation.

As our Executive chef. You will be “the chief” and maintain complete control of your kitchen.

Responsibilities

Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labour costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Manage kitchen staff
Rectify any arising issues

Give prepared plates the “final touch”
Perform any relevant administrative duties
Comply with nutrition and sanitation regulations and safety standards

* Proficiency in various cooking techniques, ingredient combinations, and staying updated with culinary trends.

* Creating innovative and appealing menus that reflect the restaurant's concept and seasonality.

* Efficiently managing kitchen inventory to reduce waste and control costs.

* Budgeting and managing food costs to ensure profitability.

* Ensuring compliance with health and safety regulations and maintaining high standards of cleanliness.

* Designing visually appealing dishes and staying creative with menu offerings.

* Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

1. Crafting and updating menus, ensuring they’re innovative, balanced, and cater to customer preferences.

2. Overseeing the kitchen operations, from food prep to presentation, and ensuring that all dishes meet high standards of quality.

3. Managing and training kitchen staff, fostering a collaborative environment, and delegating tasks efficiently.

4. Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.

5. Ensuring the kitchen adheres to health and safety regulations, maintaining cleanliness and proper food handling practices.

6. Managing the kitchen’s budget, including labor costs, food costs, and other expenses.