• Preparing food and ingredients.
• Managing kitchen staff or other employees.
• Ordering kitchen food supply.
• Controlling kitchen costs.
• Cooking food and plating it.
• Meeting with guests to ensure they like their food.
• Creating menus or revising current menus.
• Managing food budget.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

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

Roles & Responsibilities

Responsibilities

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school preferred

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food o Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

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

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

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 Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Executive Pastry Chef

In this role, you will lead the creation and execution of exquisite desserts and pastries, setting the standard for excellence across our dining outlets. If you are ready to elevate your career, we invite you to bring your creativity and dedication to Four Seasons Hotel Singapore.

What you will do:

As Executive Pastry Chef, you will lead the pastry creations and operations for our multiple dining outlets. Your creativity and commitment to excellence will shine as you craft innovative and delectable desserts/pastries that delight our guests, and leave lasting impressions.

You will inspire and mentor your team, guiding them to achieve their career aspirations while maintaining the highest standards of quality and food safety.

Your interaction with guests from around the world will create unforgettable dining experiences, showcasing your passion for hospitality and exceptional culinary artistry.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Executive Pastry Chef in a 5-star luxury hotel or luxury restaurant chain, preferably managing in an all-day dining setting.
• Restaurant pre-opening experience is an asset.
• Excellent knowledge of Western and Asian patisserie/dessert techniques, ingredients, and flavour profiles. Knowledge of the local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Chef de Partie

Working days: 5 days’ work week

Location: Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

If interested, submit your resume and contact me here

Whatsapp +65 8854 1564 (Albert) | https://wa.me/6588541564

Yap Teck Huat Reg No: R24122623

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

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

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

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Chef de Cuisine - Italian (Mediterranean) Cuisine

If you are a dedicated and visionary culinary leader ready to elevate your career, we invite you to bring your expertise and passion for crafting extraordinary dining experiences to Four Seasons Hotel Singapore. As Chef de Cuisine, you will take the helm of our One-Ninety Restaurant, One-Ninety Bar, and In-Room Dining outlets.

What you will do:

The Chef de Cuisine is responsible for crafting and executing exquisite menus and buffets, ensuring unparalleled quality and delivering culinary excellence at an international level.

You will inspire and motivate your team, guiding them to achieve their career aspirations while maintaining the highest standards of food safety and hygiene.

Your interaction with guests from around the world will create unforgettable dining experiences, showcasing your passion for hospitality and exceptional culinary artistry.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Chef de Cuisine in a 5-star luxury hotel or luxury restaurant chain, managing at least two (2) other outlets in an all-day dining setting.
• At least 4 years of experience working in Southeast Asia, particularly in Singapore.
• Restaurant pre-opening experience is advantageous.
• Excellent knowledge of Italian (Mediterranean) culinary techniques, ingredients, and flavour profiles. Knowledge of local cuisine is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

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

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, north eastern dishes and other etc.

Able to cook Mala hotpot dishes, able to prepare chinese salad. (eg. Liang Ban Chai)

Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.

Maintaining the cleanliness of the food preparation area.

Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.

Ensure consistency in food quality, presentation and standards.

Preparing & Cooking Food.

Requirements:

At least 8 years of cooking/ relevant experience.

Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

Lead, mentor and manage the culinary team.

Develop and plan menus and daily specials.

Create prep lists for the kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality and appearance.

Ensure compliance with applicable health codes and regulations.

Establish maintenance and cleaning schedules for equipment, storage and work areas.

Must be able to speak, read and write Mandarin.

Must be able to work long hours and work in public holidays.

Preschool Cook - Bedok

幼儿园厨师 - 勿洛

Koki Prasekolah - Bedok

Hiring Full-time Cook

• With or without experience
• Salary: $1.6K-$2.5K
• Contact: 6962-4455 (Phone/WhatsApp)

招聘全职厨师

• 有或无经验均可
• 薪金: $1.6K-$2.5K
• 联系方式: 6962-4455 (电话/WhatsApp)

Memerlukan Koki Sepenuh Masa

• Dengan atau tanpa pengalaman
• Gaji: $1.6K-$2.5K
• Hubungi: 6962-4455 (Telefon/WhatsApp)

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.

*Preparation/delegating of mise en place as written/verbally instructed by superior .

*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.

*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.

*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)

*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving

*To ensure good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.

*Enjoys being challenged, committed to serving food of the highest quality.

*To assist in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

Position: Chef / Cook

• $3,000 – $3,500
• 44 Hours Work
• Kim Yan Road (Nearest MRT: Orchard / Somerset)

Job Requirements:

• With prior cooking experience
• With valid food hygiene certificate is a plus
• Able to commence work immediately is a plus
• Able to work on weekends and public holidays

Job Description:

• Prepare and cook Vegetarian Food
• Involve kitchen operations from food preparation to final production
• Food preparation will be in accordance with daily operations
• Maintain & ensure food hygiene, quality and standards
• Ensure the layout is tidy, clean, clear, and nicely set up for every dining session.
• Ensure cleanliness of all cooking & kitchen utensils, containers, plates, bowls, pots, woks freezers, basin sink, table, chairs etc.
• Any other appropriate duties and responsibilities as assigned by superior

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Basic: $3000 – 3500
Working Hours: 44 Hours Work
Location: Kim Yan Road (Nearest MRT: Orchard / Somerset)

Job Description:

• Prepare and cook vegetarian food
• Involve kitchen operations from food preparation to final production
• Food preparation will be in accordance with daily operations
• Maintain & ensure food hygiene, quality and standards
• Ensure the layout is tidy, clean, clear, and nicely set up for every dining session.
• Ensure cleanliness of all cooking & kitchen utensils, containers, plates, bowls, pots, woks freezers, basin sink, table, chairs etc.
• Any other appropriate duties and responsibilities as assigned by superior

Job Requirements:

• With prior cooking experience
• With valid food hygiene certificate is a plus
• Able to commence work immediately is a plus
• Able to work on weekends and public holidays

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Chef / Cook

Basic: $3000 – 3500
Working Hours: 44 Hours Work
Location: Kim Yan Road (Nearest MRT: Orchard / Somerset)

Job Description:

• Prepare and cook vegetarian food
• Involve kitchen operations from food preparation to final production
• Food preparation will be in accordance with daily operations
• Maintain & ensure food hygiene, quality and standards
• Ensure the layout is tidy, clean, clear, and nicely set up for every dining session.
• Ensure cleanliness of all cooking & kitchen utensils, containers, plates, bowls, pots, woks freezers, basin sink, table, chairs etc.
• Any other appropriate duties and responsibilities as assigned by superior

Job Requirements:

• With prior cooking experience
• With valid food hygiene certificate is a plus
• Able to commence work immediately is a plus
• Able to work on weekends and public holidays

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Chef De Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2600

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard

Requirement:

• At least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a Diploma in pastry & bakery will be advantages

Interested Personal kindly contact WhatsApp :+65 8833 7969(Lydia)

OR

Email to : [email protected]

Lydia Chieng Zhi Yee Reg No: R1988890

The Supreme HR Advisory Pte Ltd EA No: 14C7279

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients

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.

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food o Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills