Ensure that the production, preparation and presentation of food are of the highest quality

Knowledgeable in terms of standard procedures and policies

Operate and maintAain equipment and reporting of malfunctioning

Controlling of Operation & Food cost whenever necessary

Upkeeping of cleanliness and hygiene standard

Daily feedback collection and report of issues

Any ad-hoc duties as assigned

Executive Chef Responsibilities:

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

Job Title: Western Kitchen Head Chef

Location: Singapore, Bukit Timah

About Us: An Aussie dish inspired place where every bite is a little slice of happiness. Just 5mins walk from Bukit Timah MRT station, our café has been dishing out Aussie-fare deliciousness for 5 years. From scrumptious brunch to mouthwatering burgers, we're passionate about serving up good coffee, wholesome food at a honest price point, creating good vibes and unforgettable dining experiences for our guests.

Position Overview: As Head Chef you will oversee the day-to-day running of the kitchens and be able to manage, lead, motivate and develop the team. Responsibilities will include menu planning, managing the financial KPI's enabling business success, purchasing, health and safety including food hygiene procedures.

Responsibilities:

• Dive into the culinary world and assist in whipping up delectable dishes under the guidance of our chefs
• Keep our kitchen sparkling clean and organized – because a tidy kitchen is a happy kitchen
• Team up with fellow food enthusiasts to keep the kitchen fires burning during our busiest hours
• Embrace the journey of culinary discovery and savor every flavor-packed moment
• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Qualifications:

• A passion for food that rivals your love for your favorite TV show (seriously, we're looking for some serious foodie vibes)
• A sprinkle of positivity and a dash of can-do attitude
• Ability to dance gracefully (or at least semi-gracefully) through a fast-paced kitchen environment
• Flexibility to work a variety of shifts, including weekends and holidays
• For Singaporeans, PRs and LTVP Welcomed.
• 5+ years of experience in a back-of-house management position
• Significant experience as a chef, in addition to experience as a sous chef or line cook
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations
• Ability to remain productive when pulled in many different directions

Benefits:

• Comprehensive salary package.
• Employee discounts on our mouthwatering menu offerings (because even kitchen wizards need to eat)
• A supportive and inclusive work environment where laughter and good vibes only is as essential as salt in a good recipe
• Paid time off and benefits package for eligible employees (because even culinary superheroes need a break)

If you're ready to spice up your life (and your cooking skills), we want to hear from you. Join us at and be part of a culinary adventure that's as delicious as it is delightful.

To apply, please submit your resume along with a brief note introducing yourself and sharing your favorite food-related joke (because laughter is the secret ingredient to a happy kitchen). - you can ignore this part if you're not on board.

Objectives of this role

• Collaborate with Director in setting and driving organizational vision, operations strategy, and hiring levels
• Translate strategy into actionable steps for growth, implementing organization-wide goal setting, performance management, and annual operations planning
• Oversee company operations and employee productivity, building a highly inclusive culture that ensures team members can thrive and that organizational goals are met
• Ensure effective recruiting, onboarding, professional development, performance management, and retention
• Ensure compliance with national and local business regulations, and take appropriate action when necessary

Responsibilities

• Analyze internal operations and identify areas for process enhancement
• Implement business strategies and plans that align with the short- and long-term objectives developed in tandem with Director
• Monitor performance with tracking software and take corrective measures when necessary, and prepare detailed updates and forecasts
• Build and maintain trusting relationships with key customers

Required skills and qualifications

• Five or more years of experience in executive leadership roles
• Excellent leadership skills, with steadfast resolve and personal integrity
• Understanding of advanced business planning and regulatory issues
• Solid grasp of data analysis and performance metrics
• Ability to diagnose problems quickly and foresee potential issues

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

Main Job Responsbilities

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

Requirements

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

We are looking for an experienced and qualified Head 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
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tanjong Pagar / Maxwell
Salary Range: $2500 - $3200

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• 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.
• 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.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Maxwell / Tanjong Pagar
Salary: Up to $ 3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate
  
  

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Responsibilities

-Preparing and arranging of food ingredients to meet the daily production demands

-Operating a variety of kitchen appliances including mixer and ovens

-Packaging of finished products to be sent to outlets / hotels

-Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Nearby Maxwell / Tanjong Pagar MRT
Salary: Up to $ 2800

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

• have good knowladge in north indian curry
• have good knowladge in naan bread
• have good knowladge in NOrth indian dishes
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Job Descriptions

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work and beautification duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Collaborates with Sous Chef to create new ideas for their sections
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned

Job Requirements

• Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie
• Robatayaki experience would be preferred
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

Job Descriptions

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work and beautification duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Collaborates with Sous Chef to create new ideas for their sections
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned

Job Requirements

• Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie
• Japanese cuisine experience would be preferred
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

Benefits

• $400 allowance, AWS, medical allowance, annual evaluation, tips, incentive

Working hours

• 12:00- 3:00 PM and 6:00 PM- 1:00 AM (transport provided at night)
• Working Days: 5 days/week

Position title : Hotel cook

• Location: Beach Road
• 6 days ; Monday - Saturday (6.30am - 3pm) [off day based on schedule]
• Salary : $2,800 - $3,000 ( depend on experience)

Responsibilities & Duties :

• Preparation and cooking the food according to our café menu to our guest and cooking staff meal to all employees during each working day.
• Ensure all food and other items are stored properly.
• Maintenance high standards of food hygiene and kitchen cleanliness.
• Oversee the work of subordinates.
• Plan,discuss,create and derive new menu items if required.
• Other duties assigned by the management.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Responsibilities

• Knowledge in cutting, slicing, and filleting different types of fish
• Inspecting the quality of fruits, vegetables, and fish used to prepare sashimi/ sushi dishes
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
• Well versed in all Japanese cuisines such as yakitori, noodle/ rice dishes, sushi, other hot/cold appetizers
• Maintaining a clean work environment in order to prevent food contamination
• Washing, peeling, cutting, and slicing ingredients
• Properly washing and drying all dishes, utensils, cooking instruments and cutting boards
• Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
• Packing take-out orders as needed
• Removing garbage, replacing garbage bags, and washing garbage cans.
• Mopping and sweeping the kitchen areas as required
• Storing ingredients and food items according to food safety standards.
• Ensure that kitchen and working area is properly organized and kept clean at all times.

Requirement

• 3 years relevant experience in the Japanese restaurant/ Izakaya
• Able to maintain high standard of food quality.
• Independent and self-motivated learner
• Take full responsibility for food menu development.
• Capable to support every team in the kitchen.
• Creative and passionate.
• Able to work long hours and rotating shift.

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tanjong Pagar / Maxwell
Salary Range: $2500 - $3200

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• 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.
• 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.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Responsibilities

• Ingredient’s preparation, cooking, creating dishes
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Plan and direct 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.
• Any other ad-hoc duties as assigned.

Requirements

• Skilled chef experience
• 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

DZUI DZUI is an up-and-coming exciting new restaurant managed by renowned stakeholders in Singapore’s food and beverage industry with hands on culinary experience. With more than 30years of experience in lifestyle consultancy and various styles of F&B cuisines, Dzui Dzui aims to bring a breath of fresh air into Singapore’s culinary scene by harmonizing a fusion of “East meets West” to entice the palate of our local gastronomes. The stakeholders also ensures that their outlets are involved in social and community initiatives in Singapore and around the region throughout the years, constantly giving back to the society.

In this exciting pre-opening phase, we are looking for an experienced Chef who can step up to the plate of being our Executive Chef to spearhead operations;

Roles & Responsibilities;

· Setting up new structure for day-to-day kitchen operation

· Design menus that enhance customers’ culinary experience, implement, and maintain menus. Your menus will set the tone for the restaurant.

· Ensures food meets quality and safety standards

· Identify and introduce new culinary techniques to the team

· Planning and directing culinary programs such as corporate meetings, conferences, banquets, receptions.

· Sourcing for suppliers and ensuring consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

· Providing expert advice for kitchen layout and maintenance schedule

· Maintain adequate pantry inventory and track expenses

· Recruit and manage kitchen staff

· Demonstrate exemplary customer service

· Perform ad-hoc duties as requested by the Management

Requirements

· At least 5 years of working experience in a leading Chef role

· Minimum Bachelor’s degree in any fields. Business Management or Culinary related Degree will be a plus

· Specialized cuisine certificates a plus

· Knowledge of MS office to generate inventory reports and propose culinary projects to stakeholders

· Advanced culinary skills including food preparation, flavor pairings, and other cooking techniques

· Obtained Food hygiene certificate

· Strong organizational skills

· Excellent leadership skills

· Knowledge in menu planning and food costing

· Able to work under pressure in a fast paced, dynamic and challenging work environment

· Willing to work on weekends and shift rotation

Job Descriptions

This is a full-time on-site role for an assistant chef butcher at Seoul Restaurant.

• The assistant chef butcher will be responsible for assisting the main chef butcher in the day-to-day tasks of meat preparation and marination, assisting with butchering and trimming of meats, and other ad-hoc kitchen duties.
• Together with the main chef butcher, the two-man team will be in charge of overall delivery of high-quality meat cuts and dishes (trimmed from larger wholesale portions) for retail/restaurant usage.

Job Requirements

• Minimum 3 years of experience in butchering/preparation/trimming of meats (beef/pork/poultry)
• Knowledge of butchering techniques and meat cuts
• Proper sharpening and handling technique
• Understanding of food safety and sanitation standards
• Attention to detail, cleanliness, and hygiene
• Ability to work in a fast-paced kitchen environment
• Strong teamwork and communication skills

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working hours

• work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10hrs/per day

JOB SCOPE

• Be responsible for 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.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• 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 pastry 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 pastry colleagues.
• Report to pastry 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.
• Estimates 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 Chef de Cuisine 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 pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide 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.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Job Description

• Responsible for all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management, in line with the direction of the Executive Chef
• Must be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help build the branding and sales of the restaurant.
• Established excellent standards of food quality and production, be the main controller in assuring consistency of all the products that leave the kitchen.
• To hold regular meetings with staff to discuss food quality and production along with coming up with solutions to maximise revenue opportunities through competitive pricing of F&B products and services.
• To lead and guide all the other chefs in the restaurant while developing and maintaining good staff relations with all other sections of the restaurant through cooperation and teamwork.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with minimum 5 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant.

Please apply via mycareersfuture

Core Skills

o Substantial background in working with Tandoor and preparing delicious Curries

o Specialty dishes include Tandoori Chicken, Kebabs, indo Chinese dishes

o Familiar with Indian culinary cooking methods, products and techniques

o Strong background in indian influenced practices utilized in the culture and cuisine

o Knowledge of Indian spices and cooking tools.

o A multi-skilled Chef with good all-round food preparation and catering expertise.

o Capable with a track record of dealing with all kitchen, canteen and culinary related issues.

o A proven ability to react in areas that require immediate attention and ensuring that all food is always presented to the highest possible standards.

o Ambitious and seeking to continually broaden knowledge of food, cutting edge cuisine, and overall event presentation.

o Ensure that the food meets the quality standards as determined by the management

o Plan, direct and execute food preparation and cooking

· Planning and management of event as per client requirement and to budget

Job Scope

• Support Chef de Cuisine and Sous Chef to run daily kitchen operations
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met
• Equip with knowledge of food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
• Commit to serving and producing high quality food standard, applying “First in First out!” Best kitchen practice and adhering to stringent hygiene standards
• Ensure the food production follows the flow from when it gets delivered to the guest plate; be in control of the step by step preparation
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues
• 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.
• Minimise waste and spoilage to expenses in line with budget
• Foster and promote a cooperative working climate, maximising productivity and employee morale
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position
• Work inside and continuously maneuver in and around all the Kitchens

Job Requirements

• Good knowledge in Western Cuisine
• Certification in Culinary
• Minimum 5 years of supervision position experience in a 4-5 star hotel or quality restaurant
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Excellent logistical, culinary and leadership skills
• Willing and able to do shift work
• Have a well-groomed and professional appearance

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

We are seeking a professional and experienced Chef de Rang / Service Executive to join our team. We are looking for someone with strong passion for hospitality, excellent customer service skills, and the ability to work effectively in a fast-paced environment. This position will play a key role in ensuring our guests have a memorable dining experience by providing top-notch service and maintaining high standards of presentation and cleanliness.

Job Description:

• Provide exceptional service to guests
• Set up and prepare tables for service, including polishing cutlery and glassware, arranging table settings, and ensuring cleanliness
• Take orders accurately and ensuring dishes are served in accordance to the standards
• Maintain in-depth knowledge of the menu, including specials, dietary restrictions, and provide recommendations to guests.
• Process payment accurately and professionally
• Maintain high level of standards of hygiene and cleanliness
• Assist in training junior level service team members

Requirements

• Ability to work and collaborate in a team
• Proven experience as a Chef de Rang / Service Executive in a high-end restaurant or hotel.
• Excellent customer service and communication skills.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment and handle pressure.
• Professional appearance and demeanor

You may submit your application through mycareersfuture.