• Developing unique and delicious Bangladeshi cuisine -approprate menus.
• Ability to produce excellent high-quality food.
• Collaborationg with the Restaurant Manager to set item prices.
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food .
• High level of attention to details.
• Available to work on call , shifts,afterhours,over weekends & on holidays.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters. You must have a passion for excellence, and a can do attitude in order to be considered for this role.

Responsibilities:

• The Sous Chef is responsible for the day to day running of his assigned kitchen.
• Ensure a professional running of his kitchen and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.
• Be familiar with local requirements and sanitation regulations.
• Provide leadership, training and supervision on all production in his kitchen and oversees the quality and proper usage of all food related to his department throughout the hotel.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions and menu implementations according to the annual marketing plans.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Constantly strive to reduce consumption through awareness campaigns within all kitchens.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement HR activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Adhere to the department budget through the Purchase Order System and inventory controls.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.

Key Job Requirements

• Diploma in Tourism / Hospitality Management
• Minimum of 2 year(s) of experience in a similar capacity with proven track records
• Excellent reading, writing and oral proficiency in English language
• Proficient in MS Excel, Word, & PowerPoint

To be successful in this sought after role, you will demonstrate the ability to excel within a luxury brand.

You will also bring with you a passion for service, excellent organisational skills as well as communication skills, be results orientated with a dedication to exceeding customer expectations.

Previous experience in a five-star environment is desirable, and above all else, pride yourself on ability to build relationships and guest experiences epitomising French elegance, style and sophistication.

What we can offer

3 or 4 days week

• 10.30am to 3pm
• 5pm to 10pm

Interview required to discuss work schedule and salary; commensurate on experience

Responsibilities

• Preparing, cooking and presenting quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Assisting with the management of health, safety and food hygiene practices
• Monitoring portion and waste control

Qualifications

• Singaporeans and PRs only
• Has at least 1 year of relevant working experience in F&B establishments of a similar niche
• Team player with good and effective communication and interpersonal skills
• Adaptability to change and willingness to embrace new ideas and processes

What we can offer

3 or 4 days week

• 10.30am to 3pm
• 5pm to 10pm

Interview required to discuss work schedule and salary; commensurate on experience

Responsibilities

• Preparing, cooking and presenting quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Assisting with the management of health, safety and food hygiene practices
• Monitoring portion and waste control

Qualifications

• Singaporeans and PRs only
• Has at least 1 year of relevant working experience in F&B establishments of a similar niche
• Team player with good and effective communication and interpersonal skills
• Adaptability to change and willingness to embrace new ideas and processes

What we can offer

• Incentive scheme 4%-12% monthly based on sales target (after confirmation)
• Working at our beautiful waterfront restaurant nestled in Sentosa Cove. Our view of million-dollar yachts from One Degree Marina is akin to the harbours of Australia for a truly "overseas" atmosphere

Responsibilities

• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered to through effective control systems
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensuring compliance with all applicable food safety and regulations
• To prepare menu items such as sashimi, sushi, etc.

Qualifications

• Has at least 2 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills

What we can offer

• Incentive scheme 4%-12% monthly based on sales target (after confirmation)
• Working at our beautiful waterfront restaurant nestled in Sentosa Cove. Our view of million-dollar yachts from One Degree Marina is akin to the harbours of Australia for a truly "overseas" atmosphere

Responsibilities

• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered to through effective control systems
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensuring compliance with all applicable food safety and regulations
• To prepare menu items such as sashimi, sushi, etc.

Qualifications

• Has at least 2 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills

Benefits

• Incentive scheme 4%-12% monthly based on sales target (after confirmation)
• Working at our beautiful waterfront restaurant nestled in Sentosa Cove. Our view of million-dollar yachts from One Degree Marina is akin to the harbours of Australia for a truly "overseas" atmosphere

Responsibilities

• Assist the Japanese Chef in preparing Japanese dishes from the menu
• Consistently monitor food quality and quantity
• Preparing and cooking high-quality Japanese dishes, such as sushi, sashimi, tempura, etc
• Ensuring that food preparation and presentation is of a high standard and meets customer expectations
• Monitoring food quality and maintaining high standards of food hygiene and safety
• Managing inventory and food supplies, and placing orders as necessary
• Ensuring that the kitchen is clean and organized at all times
• Assisting with other duties as assigned

Qualifications

• Has at least 1 years of relevant working experience in F&B establishments of a similar niche
• Has an excellent sense of taste and creativity in food presentation
• Team player with good and effective communication and interpersonal skills
• Ability to multitask and prioritize tasks in a busy kitchen, with strong attention to detail

• 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 and split shift
• Able to work ot on weekends and public holiday
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Position Overview
The Chinese Banquet Chef directs chinese banquet kitchen's operations and guide preparation of food across all workstations. The individual guides all sections of the chinese banquet kitchen's operations and implements continuous improvement across all workstations.

The Role

A. Guide Food Preparation

1. Guide the preparation of chinese banquet kitchen across workstations based on speed and rhythm of service.
2. Guide the plating of chinese banquet items.
3. Guide the preparation of workstations before the start of each service.

B. Execute Kitchen Operations

1. Prepare roster based on operational needs.
2. Monitor inventory level to ensure sufficient inventory for kitchen operations.
3. Provide on-the-job training and performance evaluation to subordinates.
4. Verify cost analysis of new dishes.

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew pastry menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel chinese banquets
2. Experienced in recipe formulation

Position Overview
The Junior Sous Chef directs all sections of the kitchen's operations to guide preparation of food across all workstations. The individual guides all sections of the kitchen's operations and implements continuous improvement across all workstations. The individual performs audits on adherence of customer service standards and leads the compliance of service, food hygiene, health, and safety standards.

The Role

A. Guide Food Preparation

1. Guide the preparation of food across workstations based on speed and rhythm of service
2. Guide the plating of food items across the workstations
3. Guide the preparation of workstations before the start of each service

B. Execute Food and Beverage Operations

1. Prepare roster based on operational needs
2. Monitor inventory level to ensure sufficient inventory for kitchen operations
3. Provide on-the-job training and performance evaluation to subordinates
4. Verify cost analysis of new dishes

C. Maintain Hygiene, Safety and Standards

1. Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

D. Contribute to Continuous Improvement

1. Provide recommendations for the development of new recipes to renew menus based on sales and suggestions
2. Suggest areas for continuous improvement across workstations

E. Maintain Customer Experience

1. Perform audits on the adherence of customer service standards
2. Analyse service challenges to ascertain customer service delivery gaps

Talent Profile

1. At least 5 years of experience in a luxury hotel or upscale restaurant
2. In-depth knowledge of food and kitchen equipment
3. Experienced in recipe formulation

BENEFITS

*5 Days work per week/44 hours weekly (OT & Off in lieu compensation)

*Incentive: up to $400/Month (based on sales)

*Annual Leave: 8 days/y, Up to 14 Days

*Child Care Leave: 6 days/y

*Birthday Treat: Set meal for 2 pax $150(2 outlet)

*Sick Leave:14 days/y

*Hospitalisation Leave: 46 days/y

*Compassionate Leave :3 days

*Referral Fee :Up to $3000

*Medical insurance

*Employee discount of 25%

*Staff Meals provided(Non Halal)

*Company Shuttle Bus

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

· Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

· Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

· Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

· Accurately measuring meal ingredients for the recipes.

· Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

· Assisting with the unloading of delivered food supplies.

· Assisting supervisor in inventory duties

· Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

· Plating and presenting meal items as per sections required

· To be responsible for completing food preparations for your section

· To ensure minimum kitchen wastage.

grillfest sentosa event

date: every weekend from 14 nov to 8 dec ( friday to sunday )

working hour: 4pm to 10pm ( overtime pay included )

overtime after 11pm, company will cover transport cap at $12

job description

- to perform a high standard of food presentation

- able to learn skills on the go

- to help out with kitchen team with food preparation

- maintain a standard of personal hygiene

-to clean up section after service and during service for cleanliness

-understanding the standard of recipes and follow every step

job requirement

-food hygiene cert

-able to commit to full event

-able to perform in fast environment

-basic knowledge of cooking

-able to communicate with others

-teamwork

-hardworking

The candidate is required to

• Wash & Cut vegetables, meats, seafood and poultry.
• Cook and prepare Chinese Dong Bei foods and BBQ for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the manager to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipments.
• Monitor the performance of assistant chefs.
• Cook staff meals

Description

Benefits Summary:

• Basic Up $3,180
• Stable Career Opportunity
•5 days incl weekend

Location: CBD

Responsibilities:

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in
perfect sanitary condition
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON

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

**We regret to inform that only shortlisted candidates would be notified.

Gan Chen Yun
Registration Number: R23116696
EA Licence No.: 06C2859 (MCI Career Services Pte Ltd)

Description

Benefits Summary:

• Basic Up $3,180
• Stable Career Opportunity
•5 days incl weekend

Location: CBD

Responsibilities:

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in
perfect sanitary condition
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON

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

**We regret to inform that only shortlisted candidates would be notified.

Gan Chen Yun
Registration Number: R23116696
EA Licence No.: 06C2859 (MCI Career Services Pte Ltd)

Job Description

• Prepare a wide variety of goods such as cakes, cookies, bread, etc.
• Decorate pastries according to the Company’s standard operating procedures (SOP) and standards.
• Monitor stocks for baking ingredients such as flour sugar etc.
• Prepare ingredients and pastries accordingly to recipes
• Ability to follow Pastry chef’s instruction
• Adhere to all standards of food presentation, production, and portioning controls
• Answer, report, and follow pastry chef’s instructions.
• Minimize the wastage and spoilage of ingredients and other food items
• Manage and maintain a set of standard quality, service, product, and cleanliness.

Job Requirements

• Diploma or Nitec/Professional certificate in Baking and Pastry Arts, or similar preferred.
• Minimum 3 years of experience as a Pastry Chef, Cook, Baker, or similar.
• Creative ability in decorating and filling confectionery.
• Great attention to detail and creativity.
• Working knowledge of baking with ingredient limitations (eg. sugarless, gluten-free, etc)
• Rotating shift including night shift.
• Ability to work well under pressure in a fast paced environment
• Required to work on weekends and public holidays

We are looking for a chef to manage and operate our Vietnamese Restaurant

Must be able to professionally cook great Vietnamese cuisines and come up with enticing cuisines menu items.

Possess good leadership qualities, able to lead a team of workers for the day to day operation.

Be responsible for the maintenance of all kitchen equipments, and the execution of Safety and Standard Operation Procedure required by the company (WSH requirements)

Efficient and effective managing of all restaurant related inventory, and overall kitchen cleanliness must be held up to a high standard as required by mangement. must be able to work shift.

We are looking for a chef to manage and operate our Vietnamese Restaurant

Must be able to professionally cook great Vietnamese cuisines and come up with enticing cuisines menu items.

Possess good leadership qualities, able to lead a team of workers for the day to day operation.

Be responsible for the maintenance of all kitchen equipments, and the execution of Safety and Standard Operation Procedure required by the company (WSH requirements)

Efficient and effective managing of all restaurant related inventory, and overall kitchen cleanliness must be held up to a high standard as required by mangement. must be able to work shift.

We are looking for a passionate professional to join our kitchen team as chef for Chinese food with a focus on Sichuan cuisine.

Job Responsibilities:

- Ensure cost discipline with a focus on raw food material cost management

- Improve productivity, workplace safety, stock management

- Work with management to creative food items that attract diners

- Follow instruction and ensure best quality of food served

Job requirements:

• Minimum 6 years of relevant experience,
• Result-driven, task-oriented, can take pressure and able to work effectively both independently and in a team

• 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.

• 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.

Specialization in Indian Tandoor, North and South Indian Curry Items inclluding various types of bread and tiffin items. Knowledge and expereince of Asian Food an added advantage

• Create and Propose new items in the menu
• Prepare Marinations and Spices
• Cook and prepare all types of kebabs, starters, hot plate breads
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Check the quality of raw and cooked food products to ensure the standards
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment.
• Monitor the performance and ability to work closely with kitchen staff
• Ability to work on weekend and public holidays
• Ability to perform overtime whenever required at short n

• Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.
• Should be able to cook south indian foods such as sambar, vadai, poriyal Rasam ect.,
• Seasons food according to recipes or company needs.
• Orders ingredients and spices as needed.
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Assists other cooks during the food Production process.
• Estimates expected food consumption and organizes preparation.
• Prepares any necessary sauces or accompaniments before meal service begins.
• Cleans food preparation areas as determined by law and company policy.
• Willing to do week ends and public holidays shifts
• willing to Early shifts starts 4-5 AM .

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.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.