As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

We are looking for an experienced and qualified Senior 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.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years experience as a chef

• 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

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

1. Recipe Development: Create and test new pastry recipes and dessert offerings.

2. Baking and Decoration: Prepare, bake, and decorate pastries, cakes, cookies, and other desserts.

3. Menu Planning: Collaborate on menu design, incorporating seasonal ingredients and trends.

4. Quality Control: Ensure all desserts meet quality standards for taste, texture, and presentation.

5. Staff Training: Train and supervise junior pastry staff, ensuring best practices in baking and hygiene.

6. Inventory Management: Order and manage inventory of ingredients and supplies.

7. Health and Safety Compliance: Maintain cleanliness and adhere to food safety regulations.

8. Customer Interaction: Engage with customers for feedback and customize orders as needed.

Qualifications:

Culinary degree or relevant experience.

Strong knowledge of pastry techniques and presentation.

Creativity and attention to detail.

Ability to work under pressure in a fast-paced environment.

Skills:

Proficient in baking and pastry arts.

Excellent time management and organizational skills.

Strong leadership and communication abilities.

This role can vary based on the establishment, from fine dining restaurants to bakeries or hotels.

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• To cook varieties of North and South Indian Traditional Dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam etc
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the Restaurant to achieve production goals, productivity, and profitability KPIs set by the management
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development

JOB REQUIREMENTS:

• Diploma/Degree
• 3-5 years of hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South Indian Meals, dosa, chutneys and also Satti Soru
• Skilled in prata making and able to cook different varieties of pratas
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures
• Facilitate effective communication and engagement at workplace

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook varieties of North and South Indian Traditional Dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam etc
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Have atleast 4 years of experience in Indian cuisine Industry
• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking high volume service operations is highly preferred
• Understand Indian Food culture and techniques
• Able to cook different types of Indian Briyanis, dosa, chutneys and also Satti Soru
• Skilled in prata making and able to cook different varieties of pratas
• Should have knowledge about properties and usage of herbs and spices in food preparation, and to cook south Indian dishes in a traditional way
• Knowledge of various cooking procedures and methods
• Preferably Bilingual in English and Tamil
• Preferably with Class 3 Driving Licence
• Must be able to work on weekends and public holidays if necessary
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Multi Tasking is required
• Maintain workplace safety and health policies and procedures
• Facilitate effective communication and engagement at workplace

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

To develop innovative and high-quality food products that align with the company’s strategic objectives, culinary trends, and consumer preferences.

KEY RESPONSIBILITIES:

• Assist the Team Lead in any activities related to product, process or packaging development.
• Collaborate closely with the research team, counterparts, cross – functional teams and suppliers on new product and packaging development for international markets, from conceptualization, prototype making to technology transfer for commercialisation and industrialisation.
• The individual should be creative, forward-thinking and capable of conducting in-depth research on culinary trends, consumer preferences, and market analysis to identify potential product opportunities. They will generate new product ideas and recipes as a “future food” based on understanding of food industry trends. The role involves experimenting with various ingredients techniques, and equipment to create innovative and flavourful food products. The candidate must also source raw materials and ingredients, cook and present products clearly and accurately according to recipes and cooking instructions. Detailed documentation of recipes, product formulations, and research findings is essential.
• Support the Senior Management in high-profile lunches, both internally and externally, while understanding the needs and desires of both internal and external customers to maintain a competitive edge.
• Manage the Development Kitchen, ensuring excellent food hygiene and safety standards are maintained at all times, adhere to the standard operating procedures and comply with all food safety regulatory requirements.
• Any other duties or ad hoc projects as assigned by direct supervisor.

JOB REQUIREMENTS:

• Culinary Degree / Diploma or equivalent with at least 8 years of relevant working experience in spice paste, sauce and condiments / frozen meal industry.
• Versatile in all cuisines but preferably Chinese cuisine.
• Minimum 3 years of RnD Chef experience working with Food Scientists / Technologists on product development.
• Knowledge in HACCP and other food safety regulations is required.
• Proven track record on product innovation and commercialization with an in-depth knowledge for conceptualization in the laboratory to technology transfer in the production scale.
• Able to conceptualize new innovative products based on industry needs and consumer needs.
• Good interpersonal skills, work ethic, organised and resourceful.
• Creative, flexible and positive thinking.
• A good team player who has passion in food and health.
• Ability to handle multiple projects.
• Must be proficient in Microsoft Office.

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

About Our Company

Headquartered in Shanghai, AIKIT Pte Ltd is a premier food technology company, revolutionizing the culinary landscape with our innovative smart kitchen network. Merging advanced technology with efficient supply chain management, we redefine the concept of convenience food and lead innovation in the food industry. At Aikit, we are committed to deliver enjoyable food and toothsome results across our approach and services.

Our brand, instaChef is a leader in the food technology industry, innovating with smart kitchens to transform how food is prepared and delivered. Our commitment to combining technology with compelling design makes us pioneers in the food tech space. Marrying technology and food together, we are dedicated to serve quick, traditional and authentic food that will cater to the appetites of all ages and at a price that screams value.

Job Overview

We are looking for a Head Chef with a strong background in the food industry, a mindset for continuous improvement and can adapt quickly in a startup environment to join our team in Singapore. The selected candidate will lead a team of culinary professionals to ensure the consistent delivery of quality food while optimizing efficiency and profitability taking into consideration the compliance of food safety and hygiene standards.

Responsibilities

• Direct all operations within the central kitchen, ensuring production targets and product quality are met
• Manage production schedules and formulate new food production standards and SOPs
• Investigate production and quality issues, recommend solutions, and implement waste reduction strategies
• Supervise staff to maintain high standards in portion sizing and overall output levels
• Manage inventory levels and supplies, ensuring adequate stock levels while minimizing waste and spoilage. Maintain inventory and tract expenses.
• Accurately calculate food costs and set SOPs for consistent food preparation and delivery
• Implement portion control measures to minimize wastage and maximize profitability
• Liaise with suppliers to negotiate costs and source high-quality ingredients
• Monitor market trends to optimize ingredient quality and availability
• Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation
• Coordinate food production schedules, stock management and quality assurance processes
• Ensure cleanliness of the kitchen, equipment and workstations in compliance with hygiene standards
• Monitor and manage the central kitchen's profit and loss statement
• Implement cost control measures, adhere to budget constraints and optimize revenue
• Analyse financial data and operational metrics to identify improvement opportunities

Requirements

• At least 5 years relevant experience working in catering/banqueting or in a production kitchen
• Recognized culinary qualification or similar discipline
• Good knowledge in menu planning and food costing
• Passionate about food product development and approaches food in a creative way
• Able to work under pressure in a fast paced, dynamic and challenging work environment
• Meticulous with strong organizational & planning skills
• Excellent leadership & supervisory skills
• A team player with positive attitude and good communication/interpersonal skills
• Possess Food Hygiene & Safety Certificate
• Ability to commence work within short notice

Benefits

• Annual Bonus (AWS)
• Variable Bonus
• CPF Contribution
• Annual Leave Benefit
• Medical & Hospitalization Benefits
• Referral Incentive (Up to $300)
• Staff Purchase Discount
• Personal & Professional Development
• Collaborative Work Culture
• Positive Working Environment

Other Information

• Working Hours: 5 days work week (Mon to Fri), 8:30am to 5:30pm
• Work Location: 239 Pandan Loop, Food Concept@Pandan #03-04, Singapore 128425

Company Video

https://www.youtube.com/watch?v=DJ8eUu5vsho

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

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 if needed

· Must be able to work night shift and split shift

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

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

FULL TIME Kitchen Assistants

• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• To help the kitchen team in preparation for hot food, gelato and other food items.
• 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.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Assisting with the unloading of delivered food supplies.
• Organizing and correctly storing food supplies.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

Interested applicants pls reach out to [email protected]

Roles & Responsibilities

Responsibilities:

1.Menu Planning: Develop innovative and authentic South Indian cuisine menus, incorporating traditional dishes and modern interpretations.

2.Cooking: Expertly prepare a variety of South Indian dishes, including dosas, idili,Appam, sambar, rasam, vadas, and regional specialties like Chettinad cuisine, Kerala cuisine, etc.

3.Ingredient Sourcing: Ensure the procurement of high-quality, fresh ingredients, spices, and condiments essential for South Indian cuisine.

4.Food Safety: Adhere to strict food safety and sanitation standards to maintain a clean and hygienic kitchen environment.

5.Team Leadership: Provide guidance and supervision to kitchen staff, including sous chefs, cooks, and kitchen assistants, to ensure efficient operations and high-quality food production.

6.Training: Train kitchen staff in traditional South Indian cooking techniques, recipes, and presentation standards.

7.Creativity: Continuously innovate and experiment with flavors, textures, and presentation styles to elevate the dining experience and keep the menu fresh and exciting.

8.Collaboration: Coordinate with restaurant management and other culinary team members to develop seasonal specials, promotions, and themed events centered around South Indian cuisine.

9.Quality Control: Monitor food quality and presentation to uphold the restaurant's standards and exceed guest expectations.

10.Customer Interaction: Interact with customers to understand their preferences, dietary restrictions, and feedback, ensuring a personalized dining experience.

11.Cost Management: Control food and labor costs through efficient portioning, inventory management, and waste reduction strategies while maintaining food quality.

12.Cultural Awareness: Stay informed about the latest trends, traditions, and regional variations in South Indian cuisine to maintain authenticity and relevance.

Requirements:

1.Experience: Proven experience as a chef specializing in South Indian cuisine, with a minimum of 5 years in a similar role.

2.Expertise: Proficiency in traditional South Indian cooking techniques, spices, and flavors.

3.Creativity: Ability to innovate and adapt traditional recipes to create unique dishes while maintaining authenticity.

4.Leadership Skills: Strong leadership and communication skills to effectively manage kitchen staff and collaborate with other team members.

5.Time Management: Excellent organizational and time-management skills to handle multiple tasks and meet deadlines in a fast-paced environment.

6.Flexibility: Willingness to work evenings, weekends, and holidays as required in the hospitality industry.

7.Passion: A genuine passion for South Indian cuisine and a dedication to delivering exceptional dining experiences to guests.

8.Health and Safety: Knowledge of food safety regulations and best practices to ensure the health and safety of both guests and staff

OUR STORY

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

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

SUMMARY

The role of a Head Chef is to work alongside the Kitchen Team to manage daily kitchen activities, including overseeing staff, assist with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures food quality and consistency by following designated recipes.

RESPONSIBILITIES

· Provides guidance to kitchen team members, including but not limited, to line cooking, food preparation, and dish plating.

· Works with the team on Menu creation.

· Responsible for creating staff roster.

· Ensures a first-in, first-out (FIFO) food rotation system and verifies all food products are properly dated and organized for quality assurance

· Keeps cooking stations stocked, especially before and during the peak operation hours

· Steps in to assist in the event of understaffing, including performing dishwashing duties.

· Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards

· Manages food and product ordering by keeping records and minimizes waste

· Works with existing systems to improve waste reduction and manage budgetary concerns

· Supervises all food preparation and presentation to ensure quality and restaurant standards

· Assist kitchen team in maintaining kitchen organization, team competency, and training opportunities

· Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

· Ensure strict adherence of food safety, sanitation and hygiene requirements and practices

· Follows and adheres to Company policies, processes, and procedures accordingly

· To attend trainings/meetings as and when required

· Adhoc duties/projects assigned by the Management

Full Job Description

Work type: Full Time
Location: Mapletree Business City
Categories: Back of House, Chefs / Commis

Job Scope

• Act as a coordination point for communication between Team Members, Executive Chef and Executive Sous Chef.
• Assist and be involved in the pre-screening and selection of all potential Team Members as directed by the Executive Chef and Executive Sous Chef
• Establish grooming standards and adhere to the company policies and the industry.
• Manage and handle effectively all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist with the receiving, segregating and tracking of all Operating Supplies & Consumables items as directed by the Executive Chef and Executive Sous Chef
• Assist Executive Chef and Executive Sous Chef to identify kitchen defects and recording efficiently on a master punch list as per instructed by chef office.
• Organize kitchen space, working stations and storeroom in the most efficient and professional way putting up basic hygiene and cleaning systems setting up all kitchens for success.
• Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe card and plating guides.
• Keep track on the new hired employee using HR supporting document and performance appraisal.
• Ensure the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Execute in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• 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. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef and Executive Sous Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to culinary colleagues.
• Ensure a cooperative and professional rapport is maintained with all external controls. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, pastry and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Provide constant feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens

Job Requirements

• Vocational School or above
• Culinary Diploma or Certificate
• Five years managerial experience in back of house. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Knowledge of Asian and Western cuisines, their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership skills
• Able to instill safety and sanitation habits
• Fluent in English, knowledge of additional languages is advantages
• Willing and able to work shift work
• Have a well-groomed, professional appearance

You agree that it is a condition of employment that you adhere to and abide by all rules, regulations, policies and procedures including without limitation the rules of conduct of the Company.

It is the Company’s preference to hire individuals who are fully vaccinated. If you are not fully vaccinated but have:

• Begun the vaccination process and are awaiting the 2nd/3rd vaccination appointment, or are within the 14 day period prior to being classified as fully vaccinated; or
• Are certified to be medically ineligible for vaccination against COVID-19 by a medical professional;

Please present proof of the above. Your understanding and support is much appreciated.

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

. Must be able to work night shift or split shift

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

• Min 1-2 years of Cooking experience, or Culinary Arts background in any cuisine preferred (Training is provided)
• Salary: $3,000 - $3,500 Basic + about $200 monthly Meal and Performance Allowances + Annual Variable Bonus
• Work 6 days per week in Split Shifts (3-hour break between 2pm-5pm)

Responsilities

• Prepare non-Halal Sushi / Sashimi / Maki dishes as per customers' orders
• Uphold high standards of hygiene and cleanliness at the workstation
• Ensure proper planning, preparation, portioning, and storage of ingredients to maintain freshness and avoid wastage
• Interact professionally with diners, ensuring a positive dining experience

Additional Details

• Working Location: Downtown East, Pasir Ris
• Working Hours: 10am - 9pm (3-hour break between 2-5pm)
• 1 Rest Day on weekday (weekends off occasionally)

Requirements

• Must be able to handle and taste non-Halal food (Pork and Alcohol is served)
• Able to work 6 days per week

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Interested? / Enquiries
Submit your application via the "Quick Apply" link
OR
Contact Mr Wein Ng for a confidential career discussion via 8837 5170

We regret that only shortlisted candidates will be notified.

EA Personnel Name: Ng Weineng
EA Personnel No: R1985639
EA License No: 02C4944

Job Description

• Prepare ingredients and materials needed for testing and trials.
• Record data related to recipes, cooking times, temperatures, and ingredient combinations.
• Collaborate with the R&D Chef during cooking, baking, or other food preparation processes to test new concepts.
• Ensure samples meet specific requirements such as taste, texture, and appearance as per customer specifications.
• Maintain accurate documentation of all trial outcomes, product formulations, ingredient lists, and adjustments
• Ensure products and processes align with food safety standards
• Work closely with quality assurance, production, and procurement teams to ensure the product development process aligns with production capabilities and quality standards.
• Support R&D Chef in aligning new products with manufacturing requirements for large-scale production.
• Participate in taste tests to assess flavour, texture, appearance, and overall quality of products.
• Assist in organizing the R&D kitchen, ensuring it is properly stocked with necessary ingredients and equipment.
• Support the R&D Chef in managing time-sensitive tasks and ensuring that product development timelines are met.

Requirements

• Diploma or Degree in Culinary Arts, Food Science, Food Technology, or a related field.
• At least 1 year of experience in a kitchen or food production environment
• Basic food science knowledge: Ability to understand product formulation, ingredient functionality, and shelf-life considerations.
• Proficiency in Microsoft Office (Word, Excel) and ability to maintain proper documentation for trials, formulations, and product specifications.
• Willingness to work in a fast-paced, dynamic environment

ABOUT GLAZE

GLAZE began as a passion-driven home bakery and has grown into an established brand that blends the warmth of family recipes with the touch of artisanal elegance.

Nestled within the collaborative and welcoming space at IncuBaker, GLAZE is more than just a place to bake - it’s a space where connections, creativity, and community come together. This spirit shines through in our Farm-to-Cake masterclasses, where participants join us to craft our top 10 rated “JARDIN” Strawberry Shortcake with freshly harvested strawberries from a local organic farm.

At GLAZE, we believe in taking a thoughtful approach to baking, embracing tradition while also welcoming fresh ideas. We use only real, natural ingredients - nothing artificial, no shortcuts.

Our menu includes a variety of treats with a local twist, like our signature Gula Melaka and Matcha White Chocolate Scones, Passionfruit Shortcake, and Chai Latte Bliss Balls. We also offer gluten-free pastries to meet the needs of those with dietary restrictions.

Sustainability is at the heart of what we do. We primarily bake to order, keeping things fresh while reducing waste. We’re proud to work with local producers and support social causes close to our hearts.

JOB OVERVIEW

We are looking for a dedicated individual to join our GLAZE family. The ideal candidate for this role has basic knowledge and experience in baking and willing to put the time and effort to learn and meet the demands of the shop.

RESPONSIBILITIES

• Assist in creating and preparing all pastry items as required by the business
• Assit in planing, implementing and managing daily operations
• Assist in monitoring supplies and ingredients necessary for daily operations
• Prepare, clean and organize ingredients for use in the kitchen
• Ensure the kitchen is clean and sanitized at all times
• Ensure compliance with food hygiene and Health and Safety standards

QUALIFICATIONS AND REQUIREMENTS

• Basic knowledge and experience in baking is preferred
• Excellent organizational and time management skills
• Great attention to detail and creativity
• Great interpersonal and leadership skills
• Must possess a positive and friendly attitude and work well with colleagues and customers

Salary: $12/hour (part-time)

Operating Hours and Days: 8am – 1pm/Monday – Saturday (minimum 2-3 days a week)

Schedule: flexible

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

Manage overall operations and is responsible for effective and successful management of all working staffs. productivity, quality control and safety measures as established and set for Operation Department. Enhance the operational procedure system and gather principle information for reporting to the operation manager of the store.

able to create new dishes as well

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Full awareness of all menu items, their recipes, methods of production and presentation standards.Follows good preservation standards for the proper handling of all food products at the right temperature.Operate and maintain all department equipment and reporting of malfunctioning.Ensure effective communication between staff by maintaining a secure and friendly working environment.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.Personally responsible for hygiene, safety and correct use of equipment and utensils.

Pietrasanta group: Passionate Italian concepts

Established in 2007, our group is a homegrown company with different concepts of Italian dining. Our goal is to give our customer a home/warm feeling whenever they dine at our outlets. We operate an Italian restaurant, 3 Pizzeria, 1 Gelato shop and 1 central kitche.

Our Team Culture

We’re passionate to develop our people to create the next generation of managers and chefs by training and promoting from within.

We want to create a space where everyone feels welcome. People can come together to enjoy great food, gelato, wine and company. We care about our customers and welcome them as we do into our home.

Culinary Team Members

Our kitchens are the heart of our restaurants, we have a positive, supportive environment to develop your skills. Being part of our groupo, there is an opportunity for promotion and growth across the company. We are on the lookout for a range of Kitchen roles:

Junior Sous chef

-Salary Range; commensurate based on experience:
From $3,000 to $3,500 per month

-Working Time: 5 x Split Shift (10am to 3pm - 5pm to 10pm)

This time schedule can be amended on change based on needs.

-Off Days: 2 x Week

Job Responsibilities:
• Responsible for food preparation and cook dishes according to restaurant’s standards of quality and recipes
• Ensure food handling and hygiene regulations are in accordance with SFA standards.
• Able to perform hot kitchen food preparations
• Keeping the kitchen and equipment clean and in good working conditions
• Working closely with the head chef.
• Preparation/delegating of mise en place
• Maintain proper stock for smooth running of daily restaurant operations
• Ensure proper handling and storage of all food items
• Ensure quality control and food presentation, ensuring all portion controls are strictly adhered to following the head chef's practices

Job Requirements:
• Minimum 1 years of experience in similar role
• Excellent communication, interpersonal, leadership and organisational skills
• Able to cope in a fast-paced environment
• Enjoys being challenged, committed to serving food of the highest quality.
• Have good initiative, a self-starter and a team player.

Team Benefits

· Career growth and promotion opportunities

· Monthly bonus with target reached

· Free staff meals and drinks

· Discount across all our brands

· Team member referral bonus