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

Job Highlights:
- 5 Days Work Week
- 14 Days Annual Leave
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Job Description:
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Supervise the preparation of all food
- Ensure any staffing issues are resolved fairly and quickly
- Estimate staff’s workload and compensations
- Ensure wastage is minimised by careful supervision of food preparation methods
- Teach new staff skills they require to perform their roles to the required standard
- Work closely and efficiently with other departments to achieve company’s goals
- Monitoring inventory and purchasing supplies and food from vendors
- Be available for functions as they arise to ensure that the food is prepared and served as required

Job Requirements:

- 3+ years of experience in a back-of-house management position will be an advantage
- Strong attention to detail
- Culinary Diploma or equivalent experience.
- Excellent verbal and written communication in English language
- Ability to remain productive in a high-pressure environment

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

WHAT'S THE JOB

Responsible for supporting the Junior Sous Chef / Sous Chef / Chef de Cuisine and prepare the daily productions and presentation of the Italian Cuisine restaurant, monitor and delegating job duties for junior colleagues. Control food costing while ensuring quality is maintained or improved.

YOUR DAY-TO-DAY

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Ensure the consistency in the preparation of all food items according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Provide directives to junior colleagues in accordance with hotel brand standards to foster productivity
• Establish and maintain effective employee working relationships
• Assist in all kitchen activities and briefings to ensure guests receive high quality food in a timely manner
• Prepare salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
• Attend and participate in training sessions as scheduled
• Liaise daily with service staffs to keep effective communications regarding guests’ feedbacks
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 3 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
• Good knowledge in Italian food & beverage and the preparation.
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills
• Oral and written fluency in English
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Able to multi-tasks and ability to handle stressful situations
• Proficient in Excel and Microsoft word
• Look smart – wear your uniform with pride

UPTOWN is a cafe & vintage consignment store by day, casual elevated restaurant by night.

We serve specialty coffee, contemporary fusion brunch food, while dinner service focuses on quality cocktails & hearty comfort food, with a slight western twist.

We are looking for a passionate Junior Sous Chef to join our team.

Responsibilities include planning and managing food preparation. Assisting the Head Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine. Familiar with sanitation regulations and inventory management.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Provide monthly inventory report to management
• Enforcing safety and sanitation standards in the kitchen
• Receiving feedback and making improvements where necessary

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Great inventory management skills
• An excellent understanding of kitchen operations
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school degree / diploma.
• Experience working in an established restaurant as junior sous-chef.
• Advanced knowledge of the culinary arts
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct Reports to

• Head Chef

CHEF DE PARTIE

Job Description & Requirements

Responsibilities:

• Manage, lead the junior kitchen staff and assist the management in employment decisions as and when required
• Manage and oversee daily operations of the kitchen
• Contribute to menu items, planning, hygiene, cleaning and assessing staffs progress with senior staff and Executive Chef
• Responsible for supervising and coordinating the activities of kitchen staff
• Ensure new and existing staff follow right training programs as shown by the Executive Chef
• Prepare daily requisition and monthly standing order
• Follow proper Kitchen Standard Operating Procedures
• Ensure high standards of food preparation, quality and consistency

Requirements:

• At least two (2) years of working experience in the related field
• Willing to learn, with strong motivation to excel
• Passion for food, creative & result orientated

* 5-day work week

* with OT pay

Job Description & Requirements

We are hiring for a passionate and enthusiastic Sous Chef to join our family and to lead our culinary team, with the following requirements:

Responsibilities:

• To oversee the Café kitchen Operations
• Responsible for the efficient organization of the business area in relation to financial performance i.e. gross profit, food costs, manhours planning, productivity levels, etc.
• To ensure that the kitchen team follow the developed menu/recipes accordingly
• To ensure the highest quality, consistency and TFP (Tastiness, Freshness and Presentation) of product.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• To develop and plan SOPs for the kitchen team.
• Monitoring and controlling of overall food cost in all kitchen sections and stewarding department within budgetary controls
• Manage and ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times and are followed according to HACCP food hygiene regulations.
• Implement strategies to minimize overstock holding and wastage
• Supervise and manage all kitchen staff and their training needs
• To ensure a safe working environment for co-workers and customers in accordance with prevailing local health and safety regulations and HACCP (Hazard Analysis and Critical Control Points) standards
• Ensure health and productivity at work are achieved through healthy deli and exceptional dining experiences.
• To evaluate and execute corrective measures on any food and dining experience • Any other tasks as and when assigned by Management
• Interested in learning to manage the end-to-end steps of menu creation, costing, product launch and menu refinement by working closely with the kitchen crew and management team

Requirements

• Possess good interpersonal & communication skills
• Able to work under pressure
• Able to perform shifts including weekends and Public Holidays
• Completed Level 2 Food Hygiene standard
• Good track record of managing a cafe or similar operation will be an advantage

Siglap/Bedok Area

Operations (F&B)

Full-Time

$2800-3500 PER MONTH

5-6 days/week (Based on operational needs)

Must be able to work on weekends.

Resposible for :

• Operate in the kitchen, cooking and manage inventory, order supplies and maintain cleaniness.
• Enforce a postive work culture emphasizing teamwork and collaboration.
• Maintain quality control in food and beverage preparation and conduct regualr store inspections.
• Be extremely comfortable around canines, interaction with animals. Need to spend a lot of times with them.
• Best job for Dogs/Cats lover .
• Ability to stand in all roles in the cafe. Cashier, Server.
• Opening and Closing of the Cafe .
• Western Food Mainly.

Job Requirements:

• Experience in a similar cooking role.
• Responsible team player.
• Ability to do simple cooking and preparing drinks.
• Barista skills is an advantage (but training will be provided).
• Cooking skills is an advantage (but training will be provided).
• Passion and pride in coffee making.
• Passion for F&B industry with proven experience in delivering excellent customer experiences.
• Strong interpersonal and communication skills.
• We will ONLY accept applicants who has a strong love for dogs/cats of all sizes.
• May require spending your day playing with dogs and cleaning after 'accidents'.

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Willing 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

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 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

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

The employer company is a high-end Italian restaurant with a good environment. We are looking for a chef. Junior CDP, Commis or CDP level are all acceptable. Experience requirements are not high. Annual sick leave benefits are the same as those of the Ministry of Labor. Bonuses depend on performance.

Job Description

• Cook with the preparation of meal ingredients,
• Washing, Chopping, Shredding and Grating ingredients
• 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.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.
• Assisting with the unloading of delivered food supplies. Organizing and correctly storing food supplies.
• Cleaning the food preparation equipment, floor and other kitchen tools area

Job Requirements:

• At least 2 years of proven experience assisting in kitchens.
• Able to work under pressure in a fast-paced environment.
• Good knowledge of food health and safety regulations.
• Good team spirit, effective communication skills
• Excellent organizational and time management skills.
• Able to work shifts, weekends, and public holidays.

• Preparation of food and ingredients
• Accurate and consistent preparation of food items
• Collaborates with the executive chef to direct food preparation.
• Helps design the food and drink menu.
• Produces high-quality plates, considering both design and taste.
• Oversees and supervises the kitchen staff.
• Assists with menu planning, inventory, and supply management.

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

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• Assist in the development of new menu concepts and ideas including seasonal items and for special events
• Proven experience as a Chef De Partie.
• Good food presentation skills and prepare food by the established standards
• Possess high food standard quality and culinary skills
• Able to understand kitchen operation and the processes
• Administer stock supplies, quality, order and costing of food and help to monitor and minimise wastage
• Cleaning of food preparation areas, cooking surfaces and washing of utensils including monthly deep cleaning of stations or as required
• Coordinates with the service and other departments on kitchen and customers’ requirement
• Having a can-do attitude and be committal, punctual for work and show good team work
• Any other ad-hoc duties assigned including helping to prepare menus and preparation for events

If you're interested in this job, please email your resume to <[email protected]>.

The job of Chef De Cuisine is executed satisfactorily when:

• Standard recipes are developed and written.
• New dishes and products are developed.
• Outstanding culinary technical skills are maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• Effective employee working relationships are established and maintained.
• All HACCP guidelines are achieved and maintained.

Main Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

EXPERIENCE

• Minimum 6 years kitchen experience
• Minimum 2-3 years management experience
• International experience is preferred
• Banqueting experience is preferred
• Italian cuisine experience

COMPETENCIES

• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Knowledgeable of food safety regulations

This job role ensures smooth operations on the various tasks in the kitchen by preparing and presenting of dishes to the best quality and on time. Maintaining highest level customer satisfaction, cost control effectively and good kitchen hygiene practice.

Job Requirements

• Be the 1st-in-charge and ensure smooth operations of in the turky kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Responsibilities:

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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Title: Chef
Company: Jayam Restaurant Pte Ltd
Location: 89 Victoria Street, Singapore
Employment Type: Full-Time
Salary: SGD 6,500 - SGD 9,000 (Negotiable based on experience)

About Us:
Jayam Restaurant Pte Ltd is a premier North Indian fusion dining destination located in the heart of Singapore. We specialize in blending authentic Indian flavors with contemporary culinary techniques, offering a unique and unforgettable dining experience. We are looking for a talented and creative Chef to lead our kitchen team and continue delivering exceptional dishes to our valued customers.

Key Responsibilities:

• Prepare and cook a diverse range of North Indian fusion dishes with an emphasis on quality, flavor, and presentation.
• Manage kitchen operations, including menu creation, cost control, and inventory management.
• Innovate and introduce new recipes and seasonal dishes that align with the restaurant's fusion concept.
• Ensure that food hygiene and safety standards are strictly followed.
• Lead and mentor kitchen staff, ensuring smooth kitchen workflow and high-quality food preparation.
• Collaborate with management to maintain food costs and improve operational efficiency.
• Handle orders from suppliers, ensuring only the best quality ingredients are used.
• Oversee kitchen performance during peak hours, ensuring timely and high-standard service.

Requirements:

• Proven experience as a Chef, preferably in North Indian or fusion cuisine.
• Strong leadership skills with the ability to train and motivate kitchen staff.
• Deep knowledge of food safety, sanitation, and kitchen best practices.
• Creativity and a passion for culinary innovation.
• Ability to handle pressure in a fast-paced environment.
• Excellent organizational and time management skills.
• A culinary degree or equivalent certification is preferred but not mandatory.

Job Title: Head Chef
Company: Jayam Restaurant Pte Ltd
Location: 89 Victoria Street, Singapore
Employment Type: Full-Time
Salary: SGD 7,000 - SGD 11,000 (Negotiable based on experience)

About Us:
Jayam Restaurant Pte Ltd is a top North Indian fusion restaurant located at Victoria Street, Singapore. We specialize in blending traditional Indian flavors with contemporary culinary techniques to create an unforgettable dining experience. We are seeking a Head Chef to lead our culinary team and oversee the entire kitchen operations.

Key Responsibilities:

• Lead the kitchen team in preparing and presenting high-quality North Indian fusion dishes.
• Design and develop innovative menus that reflect the restaurant's unique fusion concept.
• Manage all aspects of kitchen operations, including food preparation, cooking, and plating.
• Oversee kitchen staff, providing training, mentorship, and guidance to ensure smooth workflow.
• Monitor food costs, portion control, and inventory to maintain profitability and quality.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Collaborate with management to create seasonal specials and promotions.
• Manage supplier relationships and oversee ingredient quality and stock levels.
• Ensure high standards during service, especially during peak times.

Requirements:

• Proven experience as a Head Chef or Executive Chef, preferably in North Indian or fusion cuisine.
• Strong leadership and team management skills.
• Creativity and passion for developing new recipes and dishes.
• Extensive knowledge of food safety, health regulations, and kitchen operations.
• Ability to work in a fast-paced environment and handle pressure during busy service hours.
• Excellent communication and organizational skills.

INDIAN CUISINE

NALAN RESTAURANT

WWW.NALAN.COM.SG

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

Responsibilities

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Prepare a variety of Naan breads and kebabsBe fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment
• Approving and “polishing” dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation,
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance
• Keeping utensils and equipment clean and sanitary
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

• Organizational Skills,
• Verbal Communication,
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Knowledge of International Cuisines,
• Creativity, Interpersonal Skills,
• Culinary Arts Training

Requirements:

• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen processes
• Credentials in health and safety training
• Degree in Culinary science or related certificate
• Minimum Diploma in Food production
• Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine in similar size or larger size operation & familiar with industry’s best practices
• Hands-on experience with various kitchen equipment's.
• (e.g., Tandoor, Kadai and Dosa hot plate, etc
• Basic food hygiene certificate
• Must have prior experience in Indian Sweets, Bengali Sweets and Savories.
• Minimum 1-3 years of relevant experience

We are seeking a skilled and passionate Chef De Partie to join our culinary team at our casual dining restaurant in Singapore. As Chef De Partie, you will play a crucial role in maintaining the high standards of our kitchen operations and contributing to our guests' dining experience.

Work Location: In person @ Bukit Timah

Responsibilities:

• Manage a specific section of the kitchen, ensuring efficient and high-quality food preparation
• Assist the Head Chef and Sous Chef in daily kitchen operations
• Prepare and cook menu items consistently and to specification
• Maintain cleanliness and organization of your station and adhere to food safety standards
• Train and supervise junior kitchen staff
• Contribute to menu development and seasonal specials
• Manage inventory and minimize waste in your section
• Collaborate with other kitchen sections to ensure smooth service

Qualifications:

• Proven experience as a Chef De Partie or in a similar role
• Strong culinary skills and knowledge of various cooking techniques
• Ability to work in a fast-paced environment under pressure
• Excellent team player with strong communication skills
• Food safety certification

Compensation and Benefits:

• Salary: $3,500
• (Working hours) Weekdays: 11 AM-3 PM, 5 PM-9:30 PM
• (Working hours) Weekends: 11 AM-3 PM, 5 PM-10 PM
• 5.5 working days per week
• 6 days off per month
• $400 medical reimbursement
• 10 annual leave days (1 extra day after 1 year of service)
• Uniform and 2 staff meals provided daily

Join our team and be part of a dynamic culinary environment where you can showcase your skills and grow your career in the exciting Singapore food scene!

Alpha HR Pte Ltd |EA License No. 24C2354
Lee Mong Yang Alex |EA Reg. No R24123784

We are seeking a skilled and passionate Chef De Partie to join our culinary team at our fine dining western restaurant in Singapore. As Chef De Partie, you will play a crucial role in maintaining the high standards of our kitchen operations and contributing to our guests' dining experience.

Responsibilities:

• Manage the pizza and pasta section of our kitchen, ensuring the highest standards of preparation and presentation
• Craft artisanal pizzas and handmade pasta dishes that meet our exacting standards
• Collaborate with the Head Chef and Sous Chef to develop innovative menu items and seasonal specialties
• Ensure consistent quality and portion control for all dishes in your section
• Maintain impeccable cleanliness and organization in your station
• Adhere to and enforce strict food safety and hygiene standards
• Train and mentor junior kitchen staff in the art of pizza and pasta making
• Manage inventory and minimize waste in your section
• Contribute to menu planning and recipe development
• Assist in maintaining relationships with specialty ingredient suppliers

Qualifications:

• Western trained in pizza and pasta
• Proven experience as a Chef De Partie or in a similar role
• Strong culinary skills and knowledge with specialization in pizza and pasta preparation
• Ability to work in a fast-paced environment under pressure
• Excellent team player with strong communication skills
• Food safety certification

Compensation and Benefits:

• Salary: $3,500
• (Working hours) Weekdays: 11 AM-3 PM, 5 PM-9:30 PM
• (Working hours) Weekends: 11 AM-3 PM, 5 PM-10 PM
• 5.5 working days per week
• 6 days off per month
• $400 medical reimbursement
• 10 annual leave days (1 extra day after 1 year of service)
• Uniform and 2 staff meals provided daily

Join our team and be part of a dynamic culinary environment where you can showcase your skills and grow your career in the exciting Singapore food scene!

Alpha HR Pte Ltd |EA License No. 24C2354
Lee Mong Yang Alex |EA Reg. No R24123784

INDIAN CUISINE

NALAN RESTAURANT

WWW.NALAN.COM.SG

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

Responsibilities

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Prepare a variety of Naan breads and kebabsBe fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment
• Approving and “polishing” dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation,
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance
• Keeping utensils and equipment clean and sanitary
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

• Organizational Skills,
• Verbal Communication,
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Knowledge of International Cuisines,
• Creativity, Interpersonal Skills,
• Culinary Arts Training

Requirements:

• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up to date with culinary trends and optimized kitchen processes
• Credentials in health and safety training
• Degree in Culinary science or related certificate
• Minimum Diploma in Food production
• Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine in similar size or larger size operation & familiar with industry’s best practices
• Hands-on experience with various kitchen equipment's.
• (e.g., Tandoor, Kadai and Dosa hot plate, etc
• Basic food hygiene certificate
• Must have prior experience in Indian Sweets, Bengali Sweets and Savories.
• Minimum 1-3 years of relevant experience

We are looking for a passionate Junior Sous Chef to join our team.

Responsibilities include planning and managing food preparation. Assisting the Head Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine. Familiar with sanitation regulations and inventory management.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Provide monthly inventory report to management
• Enforcing safety and sanitation standards in the kitchen
• Receiving feedback and making improvements where necessary

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Great inventory management skills
• An excellent understanding of kitchen operations
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school degree / diploma.
• Experience working in an established restaurant as junior sous-chef.
• Advanced knowledge of the culinary arts
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct Reports to

• Head Chef