Job Description & Requirements

• Cook and plate food items accurately to specifications.
• Monitor and complete the par level of placement and food items after each meal period.
• Ensure areas of responsibility are clean, tidy, and organized.
• Ensure proper hygiene practices and proper storage methods are always followed.
• Assist in daily purchasing and receiving of goods.
• Assist in monthly inventory counts and recording of food wastages.
• To perform other duties as and when required and assigned by immediate supervisors or management representatives.

Requirement:

• Preferably 'N' level with a minimum of 2–3 years relevant experience
• Strong communication and interpersonal skills.
• Willing to work 6 days rotating shift, on weekends and public holidays.
• Good communication Skills

As a Chef you are responsible for:

• Preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• 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.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description：

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

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

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

4, Ensure strict health and hygiene practices.

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

instruction manuals.

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

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

load, sharp objects, hot objects etc.)

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

Service or equivalent.

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

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

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

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.

Executive Chef Requirements:

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

As a Chef you are responsible for:

• Preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• 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.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

NAEUM Restaurant Group operates NAEUM, a 1 Michelin starred restaurant in Telok Ayer Street serving contemporary Seoul cuisine and GUUM, a premium casual contemporary grill at Keong Saik Road.

We are actively looking for new team members to join us. In particular, we are looking for a Sous Chef to grow with the team at NAEUM.

Requirements:

- At least 5 years of Back of House experience in a fine-dining establishment. Michelin-star or other awards a bonus.

- Personable with strong leadership potential

- Strong organizational, food R&D abilities

If you are interested to join our growing family, please upload your CV here, or email to [email protected] with a Cover Letter.

Drives and assist to manage high standards of food preparation and service in the pastry kitchen (s), according to the standards set by the Management.

Education:

- High school graduate

- Culinary Apprenticeship

- WSQ Certified

Experience:

- 3-5 years’ work experience in food industry

DISPOSITION:

- People and customer oriented

- Motivator and self-starter

NAEUM Restaurant Group operates NAEUM, a 1 Michelin starred restaurant in Telok Ayer Street serving contemporary Seoul cuisine and GUUM, a premium casual contemporary grill at Keong Saik Road.

We are actively looking for new team members to join us. In particular, we are looking for a Chef de Partie to grow with the team at NAEUM.

Requirements:

- At least 3 years of Back of House experience in a fine-dining establishment. Michelin-star or other awards a bonus.

- Team player with strong leadership potential

- Able to work under pressure in a fast-paced environment

If you are interested to join our growing family, please upload your CV here, or email to [email protected] with a Cover Letter.

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 Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

A new opening set within a UNESCO World Heritage site in the botanic gardens. A fine dining restaurant by RB Food Group, serving a French-inspired menu focusing on the best ingredients from Southeast Asia and Europe. Modern French inspiration, relaxed yet formal environment surrounded by our heritage, stories from past, present and future. Our belief in Hospitality is to create a warm, honest and welcoming atmosphere that makes our guests and team feel comfortable and at home.

What are we looking for?

• Fantastic communication skills and the ability to work as part of a team
• Takes pride in creation and has attention to detail
• Always looking for ways to get things done and do things better
• Passionate about the cuisine and offer inputs to create a better experience
• Flexible to adapt to shift requirements for special events and/or outlet requirements

What you will be doing?

You will work alongside a team of talented and passionate chefs, led by award-winning Chef Priyam, to prepare and plate excellent Modern French food in the restaurant. Experience is preferred, but we welcome fresh candidates eager to learn.

You may be required to perform the following, but not limited to:

• Monitor the quality of ingredients and cooked dishes to ensure they meet the restaurant standards
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage
• Assist the Chef de Partie and/or Sous Chef in one or more assigned stations
• Report and update the supervising Chef on all station matters
• Complete Mise en Place according to standard operating procedures
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards
• Upkeep good personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to restaurant service standards.
• Any other ad-hoc duties as and when assigned by the Management.

What you will get?

• 5-days work week
• Staff meals
• Late night transport
• A positive work environment
• A company that is passionate about our food and people
• The opportunity to develop and grow with the brand

As a Sous Chef, you will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence.

At NiuBi we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

• Assist in menu planning, recipe development, and ensuring consistent food quality.
• Oversee food preparation, including cooking, plating, and presentation.
• Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.
• Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.
• Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.
• Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.
• Maintain kitchen hygiene and cleanliness according to health and safety standards.
• Enforce food safety and sanitation practices to ensure the safety of both staff and customers.
• Assist in scheduling kitchen staff and managing labor costs.
• Participate in hiring and onboarding new kitchen team members.
• Collaborate with the front-of-house team to ensure efficient service and address customer feedback.
• Stay current with industry trends, culinary techniques, and ingredients.

Qualifications:

• Culinary degree or relevant culinary certification is preferred.
• Previous experience as a Sous Chef or in a similar leadership role in a restaurant kitchen.
• Strong knowledge of culinary techniques, food safety, and sanitation.
• Proficiency in menu planning, recipe development, and food costing.
• Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Excellent communication and interpersonal skills.
• Adaptability and the ability to work in a fast-paced kitchen environment.

Key Competencies:

• Culinary expertise
• Leadership
• Teamwork
• Time management
• Attention to detail
• Problem-solving

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

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Responsibilities:

Responsible for food preparation and cooking to standard operating procedures;

Ensure smooth operations and allocation of duties within the kitchen;

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

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

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

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

Uphold high standards of food quality to ensure customer satisfaction.

Requirements

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

Profound knowledge of different kinds of beverages

Deep knowledge of every aspect of Chinese dishes

Proficient with BBQ and Chinese specialty equipment

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

Able to work night shift and split shift

Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

About Foodsta Kitchens

Headquartered in Singapore, Foodsta Kitchens is a digital first restaurant company with operations in Singapore and India. Foodsta owns and operates 6 fast casual brands in Singapore – Bloom Cafe Pte Ltd (Formerly known as Artisan Boulangerie Co.(ABC), Alt. Pizza, Green Monster, Chi Ji and Fat Mario, Now Pizza. We believe that people are the foundation of our business are committed to providing a fun work environment and scope for rapid career development.

Job Title:

Chef de Partie/Kitchen Supervisor

Reporting to:

Jr. Sous Chef/Sous Chef

Job Responsibilities:

• Preparing and presenting dishes with highest quality to customers in a timely manner
• Monitoring portion and waste control to maintain profit margins
• Follows brand’s operational policies and procedures, including those for safety and cleanliness to ensure the safety of all partners during each shift.
• Perform general housekeeping and cleaning duties, including sweeping, mopping as required
• Ordering and receiving of goods in proper order
• Follow FEFO and ensure that expired products are not found in store stocks
• Be a strong team player and contribute to creating a positive work environment.
• Execute any other duties as requested by immediate superiors.

Requirements:

• Warm and cheerful personality
• Proactive and efficient
• Willing to learn with good attitude
• Willing to work on weekends and public holidays

Additional Information:

• Training required for the role will be provided
• Warm and friendly work environment
• Island wide locations

Company Benefits:

• $1000 staff referral bonus
• Annual Performance Bonus
• Medical benefit
• Staff discount

Multiple Work Location:
Holland Village; Robertson Quay; Balestier Road; East Coast Road (Katong);Funan

• We are Expanding
• We are looking into creating a vietnamese fusion food menu and is inviting local individual to join us.
• 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.
• minimium 2 years experience in chef position or similar
• Able to work rotation shift

We are looking for Demi Chef / Commis Cook specializing in Asian Food, using wok to cook food for buffet line.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Monitor the quality of ingredients and cooked dishes meet the hotel’s standards.
• Assist in managing kitchen inventory by keeping track of ingredients, ordering supplies, and minimising food wastage.
• Conduct quality checks on raw materials in assigned areas, ensuring proper storage, handling, and usage.
• Assist in training within department and to attend training sessions when requested.
• Keep the Chef in Charge informed about all aspects of the assigned section.
• Complete Mise en Place according to standard operating procedures and meet with the Chef in Charge daily to plan food and beverage activities.
• Assist in other food production areas as needed.
• Maintain good working relationships with your own colleagues and all other departments.
• Participate in serving guests during outside catering events as assigned.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Any other adhoc duties as and when assigned by the Management.

SUMMARY

The Sous Chef is responsible for the day to day running of his assigned kitchen. He is to ensure a professional running of his kitchen and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times. He needs to be profitability and cost conscious and needs to be responsible in the daily requisitioning of all food goods.

He has to be familiar with local requirements and sanitation regulations. He provides leadership, training and supervision on all production in his kitchen and oversees the quality and proper usage of all food related to his department throughout the hotel.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Co-operate with and drive forward the implementations of minimum operating. standards in all Food and Beverage kitchens through close follow up with outlet Managers.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.
• Conduct daily inspections of kitchens. Check food mise en place.
• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.
• Assist in the preparation and control of daily and weekly market lists.
• Conduct daily hotel tours to observe operational standards and difficulties and follow these up with the Executive Chef.
• Prepare weekly work schedule for his subordinates.
• Constantly strive to improve kitchen operating procedures.
• Be fully responsible for the labour budget of the kitchen department.
• Propose and initiate when approved, new services and products for our guests.
• Have daily guest contact and relate comments, positive or negative to the Executive Sous Chef / Chef de Cuisine.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Comply with all hygiene standard required and have necessary training with staff.
• Ensure maximum compliance to all FSS Policy and Procedure.
• To strive for improvement through daily training and continuous updating.
• To comply with relevant hotel grooming standard and ensure proper standard is followed by all subordinate
• To comply with all safety and security regulation.
• Strictly adhere to all Policy & Procedure existing in the hotel.
• Perform any other reasonable duties as required by the department head from time to time

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

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

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

4, Ensure strict health and hygiene practices.

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

instruction manuals.

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

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

load, sharp objects, hot objects etc.)

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

Service or equivalent.

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

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

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

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

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

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Pastry Chef

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: Depend on duty roster
Working Location: Outram Park
Salary Range: $3000 - $3500

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

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

As a Chef you will be responsible for:

• Assisting with the preparation of food and the serving of all meals to customers
• Supervising a team to ensure that the kitchen and service areas are clean and tidy
• Ensuring all food and health and safety regulations are followed

The successful candidate for this role will have:

• Experience, ideally in a contract catering related environment
• Good customer service and communication skills
• Demonstrative ability to work in a team work
• Show the ability to follow instructions and supervise a small team
• Basic Food Hygiene and Basic Health and Safety certificates are advantageous but not essential
• 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.)
• Must be able to work night shift and split shift
• Must be able to work extra hours if need
• · 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 a Chef who has rich experience in preparing North Indian Delicacies.

Job Requirements:

· At least 10 years of working experience as North Indian Chef.

· Knowledge about recipes of various Authentic North Indian dishes.

· Rich experience in preparing Indian Soups, Appetizers, Curries and Indian Chinese.

· Experience as Tandoor Chef is added advantage.

· Experience in preparing Indian sweets & desserts.

· Knowledge and Experience to introduce new dishes as “specials of the week".

· Ability to revisit and revise existing menu to better suit the customer needs.

· To cook tasty food using natural spices & healthy ingredients to bring the authentic flavour to dishes.

· To keep track of the stock of groceries, vegetables and meat and order appropriately.

· To avoid food wastage with proper planning.

· To speak English and Hindi fluently.

· To work with great team spirit with other chefs and service staff.

· To maintain kitchen neat and tidy always as per SFA & NEA regulations.

Chef de Partie
Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Outram
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.

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

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Overall responsibility for the kitchen’s daily operations.

· Liaising with the relevant companies for food orders.

· Creating new dishes and menus.

· Interviewing and hiring new staff.

· Maintaining/raising the food’s profit margins for your employer.

· Monitoring and controlling stock levels.

· Ensuring correct stock rotation procedures are followed.

· Implementation of health and safety procedures in the kitchen.

· Estimating costs and ensuring all purchases come within budget.

· Taking care of the kitchen’s accounts and creating a work roster.sous