We are a Japanese Restaurant established since 2008 seeking for a dedicated Sous Chef. Reporting to the Head Chef, you will assist in the managing the productivity of kitchen staff & maintaining impeccable personal hygiene as well as setting high safety standards. Other duties include developing new recipes & perform various administrative tasks, such as ordering supplies & tracking inventories.

Job Description

• Plan & manage daily food preparation activities & staff supervision.
• Modify & creation of menus that meet high quality standards.
• Ensuring that all food items are prepared and served based on the restaurant’s recipe, preparation, and portion standards.
• Ordering kitchen ingredients based on menu & market demand.
• Calculate & control food/beverage costing against revenue.
• Maintain good food presentation & customers' satisfaction.
• Upkeep of kitchen equipment & follow-up on repairs/maintenances.
• Comply with good food hygiene including health & safety standards.
• Training of kitchen staff on culinary skills & personal well-being.
• Scheduling shifts by business hours, days & occasions.

Job Requirements:

• Strong leadership quality with excellent interpersonal skills.
• Sound cost management, analytical & conceptualization skills.
• Self-driven, creative & strong passion in the F&B environment.
• Minimum 5 years relevant experience in similar capacity.
• Preferably with diploma in food services or related disciplines.

Interested candidates, kindly send in your full details together with expected salary and contact number to [email protected]

Description

From street to plate, Thai taste that matters, where friends gather and flavor shatters. We are looking for experienced and customer-oriented bartender to join our team.

Jobscope

1. Menu Development: Create and update the menu, incorporating authentic Thai dishes while considering seasonal ingredients and customer preferences.
   Introduce new and innovative dishes to keep the menu fresh and appealing.
   
2. Recipe Development: Develop and standardize recipes for consistency in taste, presentation, and portion sizes.
   Ensure that recipes adhere to authentic Thai cooking techniques and flavors.
   
3. Kitchen Management: Oversee the day-to-day operations of the kitchen, managing staff, schedules, and resources efficiently.
   Maintain a clean and organized kitchen environment, adhering to hygiene and safety standards.
   
4. Quality Control: Monitor the quality of ingredients and ensure that they meet the restaurant's standards.
   Conduct regular tastings and inspections to guarantee the consistent quality of dishes.
   
5. Staff Training and Development: Train and mentor kitchen staff on Thai cooking techniques, recipes, and presentation.
   Conduct regular training sessions to improve the skills and knowledge of the kitchen team.
   

We’re looking for someone who is willing to do whatever it takes to create great food and new culinary experiences. If you believe in delighting customers, have high standards and are resourceful, we want to hear from you.

You will:

• Create food (from ideation to recipe and execution) that delights customers.
• Set up workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in cooking / baking.
• Prepare dishes using various equipment and utensils (e.g. mixer, sheeter).
• Ensure great presentation by dressing dishes before they are served.
• Keep a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Check the quality of ingredients.
• Monitor stock and place orders when there are shortages.

We’re looking for someone with:

• Experience in basic pastry and a keen sense of aesthetics.
• Love for sweets and desserts will be a bonus!
• Knowledge of various pastry techniques such as meringue making, dealing with chocolate, etc.
• Ability to follow all hygiene procedures.
• Ability to work in a team.
• Good communication skills. Training can be taught in English or Mandarin.
• Great physical condition and stamina.
• High school diploma or equivalent; diploma from a culinary school will be an advantage.

What's in it for you:

• Work with a fast-growing, at the same time, lean and mean team, to make real world impact.
• Have a lot of ownership and drive your own results and progression.
• Smart people who sweat the details and push for the highest standards.
• Training and in-house opportunities to help you grow.
• Other benefits include a competitive compensation package and birthday leave.

You should include these in your application:

• Tell us about a time you had to work on a highly challenging task. How did you overcome it?
• What motivates you?
• What's your favourite food and where do you get it? Why?
• A good way to start is to read about what it is like working at Grain: https://www.notion.so/grain/Working-at-Grain-96bff3bba5e84ababe6fb7743b49489f

Job Description & Requirements

CDP(team Lead) for hot site/Veg Cutter

Able to do mis en place cutting of vegetables operating semi auto machinery

Able to assist in hot side cooking

Able to use ms xcel to tabulate data.

Any other add hoc duties assigned by the head supervisor.

Daily Duties:

- Efficient preparation of fresh vegetables for upmarket supermarket chain (cut, pack, vacuum)

- Efficient prep for hot and cold foods

- Basic Oven Use for bakery snacks

- Comply with Basic Food Hygiene and FSSC standards

- Conduct stock taking

- Basic Cleanliness and housekeeping duties

- Involve in R&D for new items (strong interest in culinary / culinary fresh grads / welcome!)

- Simple Admin duties ( menu change updates, schedule updating)

- Any other Ad Hoc duties assigned

You should be:

- Holds a valid Food Hygiene Cert

- Good communications skills

- Willingness to work hard

- Ability to work in a fast pace environment

- Knows basic computer

Stuff Extra:

- Explore new range of foods, food trends, able to understand how a central kitchen work and participate in one

- Have new foods to taste

- Joining a fun and great team we work hard and play hard together!

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for Full-Time & Part-Time Commis Chefs/Demi Chefs to join our team. If you’d like to work with the likes of those with culinary and front of house experience at Michelin star restaurants, read on.

As a Commis/Demi Chef in our kitchen, you’ll be the backbone of our culinary excellence. Here’s what we expect.

Check us out: https://www.theblackhole.sg/careers

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

What You’ll Do:

• Maintain cleanliness and hygiene of your work stations
• Ensure proper usage and maintenance of equipment.
• Ensure consistency in the preparation of all food items according to restaurant recipes and standards.
• Establish and maintain effective working relationships.
• Attend and participate in all kitchen briefings and meetings.
• Assist in all kitchen activities as instructed to ensure guests receive high quality food in a timely manner.
• Attend and participate in all training sessions as scheduled.

What You Bring:

• Minimum 1-2 years experience in a fast paced environment.
• A basic food hygiene course certificate that is still valid or equivalent.
• A good command of spoken and written English.
• The drive to provide quality food.
• Team player and attention to detail.
• Ability to multitask.

Why Us:

• Flavourful Challenges: Say goodbye to boring workdays. Here, every dish is a canvas, and your creativity knows no bounds.
• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Training and Growth: Receive comprehensive training to enhance your skills and opportunities for career growth within our expanding restaurant family.
• Employee Benefits: Enjoy competitive pay and valuable benefits, including medical and dental insurance. Your well-being matters, and we've got you covered.
• Team Appreciation: Join a supportive team that values your contributions and celebrates milestones together. Our success is built on the collective efforts of our dedicated crew.

Are you ready to get sucked in? Get in touch with us!

Job Types: Full-time, Part-time, Permanent, Fresh graduate

Salary: From $2,100.00 per month

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Parental leave
• Professional development

Schedule:

• Day shift
• Early shift
• Holidays
• Late shift
• Weekend availability

Supplemental pay types:

• Overtime pay
• Retention bonus

Roles & Responsibilities

Responsibilities:

• Prepares, produces, and bakes pastries, breads, rolls, and some desserts.
• Develops new products.
• Decorates baked goods, such as cream pies.
• Sets time and speed controls for mixing machines, or blending machines.
• Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration.
• Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
• Able to manage the shop with counter and kitchen.

Requirements

• At least 1 year experience with it.
• Proven experience as Baker or relevant role
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• Certificate in culinary arts, pastry-making, baking or relevant field
• Able to work on weekends and public holiday

• Basic $2700 - $3500
• AWS & VBs
• 5 Days Work, 44hrs/week
• Central

Job Descriptions:

• Preparation of food and cooking of menu items
• Ensure great food presentation
• Ensure all food items and equipment are stored properly
• Maintain high standards of Food hygiene and kitchen cleanliness
• Keep a sanitized and orderly environment in the kitchen Job

Requirements:

• You will need to be a consistent performer, proactive, and driven to excel in the delivery of quality.
• Candidates who possess basic culinary skills will be an added advantage
• No experience is required as training will be provided

Interested candidates please WhatsApp me at 8779 6100 or send in your resume to [email protected]

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

Willie Goh | EA Reg No: R2197853

Swift Search Global Pte Ltd | EA No: 18C9495

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

POSITION OVERVIEW:

The Head Chef will be responsible for overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, creativity, and efficiency. The ideal candidate will possess strong leadership abilities, exceptional culinary skills, and a passion for delivering memorable dining experiences.

KEY RESPONSIBILITIES:

Enforcement of Health and Hygiene Standards:

• Maintain strict adherence to health and hygiene regulations and standards throughout all kitchen activities.
• Lead by example in promoting cleanliness, sanitation, and food safety practices among kitchen staff.

Food Preparation and Presentation:

• Oversee the plating and presentation of food items according to established standards and recipes.
• Ensure that all dishes are prepared to the highest quality standards and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect all incoming items to ensure they meet quality standards.
• Monitor food quality during the cooking process, addressing any issues promptly to maintain consistency and excellence.
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.

Menu Development and Planning:

• Collaborate with management and culinary team members in designing food and drink menus that reflect seasonal ingredients, culinary trends, and guest preferences.
• Offer suggestions and creative ideas to enhance the kitchen's performance and elevate the dining experience.

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
• Provide training and mentorship to kitchen staff, ensuring they are proficient in culinary techniques, kitchen procedures, and safety protocols.
• Lead by example in fostering a positive work environment, motivating staff, and promoting teamwork and collaboration.

Problem Solving and Leadership:

• Take proactive measures to address any issues or challenges that arise in the kitchen, demonstrating effective problem-solving skills and decision-making abilities.
• Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless execution of service.

Menu Planning and Inventory Management:

• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.
• Manage inventory levels and supplies, ensuring adequate stock levels while minimizing waste and spoilage.

Job Requirements

• At least 5 years of relevant Eeperiences in F&B industry
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Excellent grooming standards
• Excellent planning and organizing skills
• Relevant qualifications for the role
• Able to work on weekends/ PHs
• Ability to commence work within a short period of time would be advantageous

Please include the following information in your resume:

• Education background
• Work experiences in point forms
• Reason (s) for leaving
• Current and expected salary
• Date of availability / Notice period

We regret that only shortlisted candidates will be notified.

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

I Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

The position Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.

~ Facilitate effective communication and engagement at the workplace.

~ Apply food safety management systems for food service establishments.

~ Conduct food and beverage hygiene audit.

~ Demonstrate advanced dry heat cooking techniques.

~ Demonstrate sous vide method.

~ Establish relationships for customer confidence.

~ Facilitate effective work teams.

~ Grind wet flour.

~ Identify meat and its fabrication and utilisation in culinary.

~ Identify seafood and its fabrication and utilisation in culinary.

~ Maintain workplace safety and health policies and procedures.

~ Manage productivity improvement.

~ Solve problems and make decisions at supervisory level.

~ Supervise food production.

~ Supervise quality procedures.

~ Understand asian food culture and techniques.

~ Understand nutritional knowledge and dietary requirements

New Omakase japanese restaurant looking for energatic and commited chef to work as a team!

minimum 2 years experience in omakase kitchen

able to in an open kitchen

6 days a week, permenantly sunday off

Control Kitchen cost and achieve P&L
Manage safety and hygiene
Must have strong Japanese fine dining cuisine experience and omakase experience

Job Responsibilities

• Ensure the quality and standards of the foods are in sync with company’s SOP
• Ensure preparation and presentation are of the highest standards
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Control and manage food costs and wastage
• Ensure cleanliness and hygiene are in line with NEA requirements
• Oversee the daily 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.
• To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times

Requirements

- Min 3 years of relevant experience- Specialized in Chinese cuisine

- Present a positive and professional attitude at all times

- Strong leadership skills and a team player with good interpersonal skills

• PREPARE INGREDIENTS TO USE IN COOKING (CHOPPING AND PEELING VEGETABLES, CUTTING MEAT, ETC.)
• ENSURE GREAT PRESENTATION BY GARNISHING DISHES BEFORE THEY ARE SERVED.
• ORGANIZE WORK AREA EFFICIENTLY AND COMPLY WITH COMPANY POLICIES AND PROCEDURES.
• MAINTAIN KITCHEN CLEANLINESS AT ALL TIMES.
• MAINTAIN HIGH STANDARDS OF FOOD PREPARATION, QUALITY AND CONSISTENCY.
• MONITOR SANITATION PRACTICES AND FOLLOW WORKPLACE SAFETY AND REGULATION.
• EXECUTE TASKS AS REQUESTED BY SUPERIOR.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Description & Requirements

Responsibilities

• Stationed in a Production Kitchen to supervise and manage kitchen crew, operations and end products.
• Responsible to design and execute the Western Hot Meal products to propose or requested by OEM customers or own brand.
• Ensure food production cost do not over-run budget and ensure production margin optimisation and efficiency.
• Ensure kitchen cleanliness and staff hygiene is kept in tip-top condition
• Ensure kitchen supplies, equipment are kept in tip-top operational condition
• Ensure products in stock are inventorised and managed in FIFO order to customers.

Requirements

• Graduated from a recognized culinary school.
• Minimum of 5 years work experience in the F&B sector preferably in the restaurant kitchen as Chef in Western Hot Meals.
• Working knowledge of pastry ( puff pastry ) and Western Hot meals is essential.
• Working knowledge of MS OFFICE.
• Flair and working knowledge of Western Hot Meal recipes.
• Ability to keep up and have the passion and knowledge on latest food trend, technology, techniques and apply to production.
• Working Knowledge of Food arrangement and packaging to appear attractive in Facebook, Instagram, Internet is highly preferred.

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.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

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

保持工作场所和工作区域的清洁和整齐。

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

检查食物的新鲜度，丢弃过期的食物。

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

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

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

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

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

多任务处理能力，能够在快节奏环境下工作

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

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

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

EA License ID: 18C9520 EA Registration ID: R1765753

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements and skills

• X+ years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate would be a plus