Job responsibilities include, but are not limited to:

*Specialised in French/Mediterranean (preferred)/Western, must have at least 3 years of experience in overall modern and creative cuisine style.

*Must have a passion, deep and clear understanding of French- food history (Preferred), tradition and culture.

*Excellent leadership skill and lead by example and take complete ownership of the restaurant in the absence of Sous Chef/Head Chef .

*The ability to command and lead a high volume kitchen with good food safety qualifications.

*Must have personal flair and experimentation to alter a familiar dish and create new combinations.

*Working closely with the Head Chef and his assigned personnel : Sous Chef, running the entire daily kitchen operations/outside catering.

*Preparation/delegating of mise en place as written/verbally instructed by superior (head chef/Sous): (for having all ingredients measured, washed, cut, peeled, sliced, grated, etc before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out.) hot and cold dishes and executing requests based on required specifications (according to manual/verbal understanding): appetizers, meat, salad and desserts on daily menus in restaurants and during events.

*Ensuring consistency in work performance; overseeing junior kitchen staff members: chef de parties/demi chef/cook/trainees, have the full knowledge of the menu and its ingredients (especially regarding ingredients with allergens).

*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 standards and sanitation regulations with Singapore Food Agency .

*Always ensure quality control and food presentation as per standard company recipes, ensuring all portion controls are strictly adhered to following the head chef’s practices

*To brief all junior members to Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (standard protocol for checking of food temperature during receiving of goods).

*To ensure good hygiene/food safety and personal grooming standards, ensure working with safety for yourself and all fellow colleagues. At all times to be cautious, bear in mind and put in use for Risk Management

Requirements:

*Maximise profitability for the outlet

*Displays curiosity, learn and understand new culinary trends to give feedback for innovations in the hope to gain more profitability for the company and also for your career growth to the next level within the company.

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

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

*To assist in monthly inventory for the entire kitchen and for Outside Catering

*Monitoring portion and waste control to maintain profit margins

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

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Main duties include, but are not limited to:

*Reporting to Executive Chef and or his assigned personnel: Manage daily operations of the pastry and bakery sections of the restaurant and also for outside catering.

*Creating pastries, baked goods, and confections by following a set recipes that are set by the Executive Head of the restaurant and outside catering.

*Follow proper handling and right temperature baking for all food products.

*Supervise and coordinate for cakes, pastries and desserts preparation and presentation.

*Responsible, Accountable and Supportive to team members.

*Monitoring the stock of baking ingredients, ordering new supplies when needed and within budget.

*Operate with care and maintain all department equipment and report malfunctions.

*Maintain cleanliness and sanitation in all work areas. Workplace safety and abide by all SOP for food safety etc

*Maintain a lean and orderly cooking station, adhere to health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System for recording of all monitoring forms “.

Requirements

· Meticulous, keen attention to detail and creativity.

· Good working knowledge of baking techniques and the pastry-making process .

· 1 or more years’ experience working within the food industry as a pastry baker (applying as Chef De Partie or relevant role).

· Capable of working in a fast-paced, production environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver

Below is a brief summary of the tasks involved in the Cook's Job Position:

• Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering
• Wash & Cut vegetables, meats, seafood and poultry.
• Marination’s, mise-en-place and set up all stock stations
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
• Monitor the performance of assistant chefs.
• Cook staff meals

Requirements:

• Must have at least 1 year F&B Cook experience
• Excellent customer service and interpersonal skills
• A team player with strong communication skills
• Willing to perform shift work schedule during weekends and public holidays
• Pleasant personality and well-groomed

Below is a brief summary of the tasks involved in the Cook's Job Position:

• Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering
• Wash & Cut vegetables, meats, seafood and poultry.
• Marination’s, mise-en-place and set up all stock stations
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
• Monitor the performance of assistant chefs.
• Cook staff meals

Requirements:

• Must have at least 1 year F&B Cook experience
• Excellent customer service and interpersonal skills
• A team player with strong communication skills
• Willing to perform shift work schedule during weekends and public holidays
• Pleasant personality and well-groomed

Responsibilities

Below is a brief summary of the tasks involved in the Cook's Job Position:

• Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Wash & Cut vegetables, meats, seafood and poultry.
• Marination’s, mise-en-place and set up all stock stations
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
• Monitor the performance of assistant chefs.
• Cook staff meals

Cook Skills & Qualifications:

• Basic Computational Skills,
• Organizational Skills,
• Verbal Communication,
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Knowledge of International Cuisines,
• Creativity, Interpersonal Skills,
• Culinary Arts Training

Requirements:

• Must have at least 1 year F&B Cook experience
• Excellent customer service and interpersonal skills
• A team player with strong communication skills
• Willing to perform shift work schedule during weekends and public holidays
• Pleasant personality and well-groomed

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Commis Chef

$2500-$2700

5.5 working days

Location: Tanglin Rd

Benefits:

• Employee discount

• Food allowance

Responsibilities:

• Accurately measuring meal ingredients for Head Chef.

• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.

• Preparing basic food and sauces as directed by Head Chef.

• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.

• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

• Performing basic cleaning duties and ensuring that workstations are properly sanitized.

• Plating and presenting meal items as per Head Chef’s instructions.

Requirements:

• Proven commercial kitchen experience

• Sound knowledge of food health and safety regulations

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

Join our team at Shangri-La Singapore and be part of a dedicated group committed to delivering moments of joy and hospitality! This role requires a strong culinary background, creative flair, and the ability to lead and mentor a team of junior cooks.

Key Responsibilities:

• In-charge of the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.

Requirements:

• In-depth knowledge of cooking techniques, ingredients, and culinary trends.
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Brief description of the Restaurant

We handcraft our gourmet burger and side dishes using only fresh and quality ingredients.

Our aims are to provide restaurant standard food at hawker fare, and to provide premium burger at affordable prices to everyone.

Job Descriptions

• Manage cooking
• Handle kitchen helper

Job Requirements

• Able to cook

Working hours

• 50 hours per week

Brief description of the Restauran

Ikkagoyo is a new opening Japanese traditional style of fine-dining.

The restaurant will officially open around Feb-March 2023.

The concept of this restaurant is to deliver ""KANDO (impression)"" to everyone with ingredients delivered from carefully selected producers all over Japan, Japanese traditional cooking techniques, and the spirit of OMOTENASHI (hospitality).

Job Descriptions

• Assist Chef
• All the preparations for meals
• Clean up Kitchen Sections
• Collaborate with service staffs

Job Requirements

• 3 years of similar experiences

Working hours

• 5.5days a week : Shift system 10:00am～22:00pm 3 hours break (14:30～17:30)

IKKI IZAKAYA is a modern Japanese izakaya located immediately beside Buona Vista MRT. Our izakaya places emphasis on affordable and absolutely delectable Japanese dishes that keeps our office tenants coming back day after day.

We are looking for a Japanese chef that fits the following criteria :

- at least 3 years in a Japanese cooking environment

- able to hold his own in a fast paced lunch and dinner environment

- able to follow order and recipes to the letter

- able to do up inventory and maximise resources assigned to his station, ie reduce food wastage

- able to be a team player

IKKI IZAKAYA operates on a 5.5 day week. Meals are provided and our proximity (within a minute) to Buona Vista makes our location ideal for West siders

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Chef de Partie Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

• Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability

A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef with everything they need to create dishes for customers

Responsibilities:-

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Requirements:

• Diploma in culinary science or relevant field.
• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.

Excellent communication and interpersonal skills

Job Description & Requirements :-

We are looking to hire a commendable Head Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The Head 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.

Head 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.

Head Chef Requirements:

• 2 years of culinary education.
• 5 years of experience in a similar position. Experience ni preparing Mediterannean & Greek cuisine will be advantages.
• 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.

Description

• Arrange all mise en place as assigned by Sous Chef or Executive Sous Chef
• Clear away and store all mise en place items at the end of the service period
• Organize the assigned section of the kitchen efficiently
• Prepare food items according to the standard recipes
• Minimize wastage and spoilage of food items
• Collect food requisitions as requested
• Maintain cleanliness and hygiene in the assigned area
• Perform any other related duties as assigned by the management

Requirements

• Have at least 2 year of similar experience
• Have completed Basic Food Hygiene course
• Positive work attitude, team player, good interpersonal skills and ability to multitask

Other Information

• Work location: West Coast Ferry Road (Bus 175 and 176) beside West Coast Park
• Permanent role with attractive benefits
• Meals provided
• Company transport provided (Clementi MRT Station)

Commis Chef Responsibilities:

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic food and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.

Plating and presenting meal items as per the Chef de Partie’s instructions

DUTIES AND RESPONSIBILITIES:

Reporting directly to the Executive Sous Chef, the incumbent will be responsible to create and promote an atmosphere, ensuring guests satisfying dining experience with a feel of home away from home. He will be responsible for but not limited to the following culinary operations:

• Assists the Executive Sous Chef in monitoring the operation and function of the assigned kitchen.
• Upholds the quality and standard of all Pastry/Bakery.
• Tests cooked food and checks on it's original appearance and freshness.
• Ensures that Mis-en-place must be always well prepared.
• Helps the Executive Sous Chef with menu planning, inventory and managing of supplies.
• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Sous Chef.
• Relaying orders to the line pastry cooks and ensuring that the team works together to get all the orders right and get them out promptly.

JOB REQUIREMENTS:

• At least 5 years of Pastry Chef experience
• Have a strong working knowledge in specific pastry cuisine (Japanese)
• Strong understanding of HACCP
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and financial goals.
• Experienced in consistently producing excellent quality pastries in high volume luxury environment.
• Strong knowledge in the use of local ingredients.
• Must be proactive and be able to lead a team autonomously.
• Must be artistic/innovative and be able to push boundaries.
• Sugar, chocolate artistry working skills highly desired.
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed.

Only shortlisted candidates will be notified.

- Preparation of basic sauces, as directed by the Senior Chef(s)

- Preparation work such as washing, peeling, seasoning and chopping of vegetables and meats

- Assisting Senior Chef

- order food supplies and kitchen equirement as needed

- Ensure food storage units all meet standards & are consistently well-managed and clean

- Taking inventory of supplies and notifiying relevant person(s) when stock is low

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

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

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

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

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 and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

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

• 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

Why Join Us?

· Encouraging Work-Life Balance.

· Good Career Development Opportunities.

· Work with a Small and Vibrant Team.

· Opportunity to Wear Many Hats and Gain Different Sets of Skills.

RESPONSIBILITIES

• Work with the kitchen team to produce high quality food
• Learn and execute job duties for respective stations
• Produce a variety of dishes accordingly to station, whether seafood, sauce, grill, cold kitchen, mise en place preparations, etc.
• Plate and present dishes with exquisite precision
• Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant, as well as excellent upkeep of personal grooming
• Responsible for the compliance of all health, safety, and food hygiene legislation
• Any other duties as assigned by Management

REQUIREMENTS

• Minimum 1 year of relevant kitchen experience
• Must have basic knife skill and ingredient knowledge
• Strong mental capacity to learn, take demands and multi-task
• Holds critically high hygiene and safety standards
• Ability to use chopsticks (plating)
• Takes initiative and a great team player
• Willingness to work shift hours, weekends, and public holidays
• Candidate with kueh making experience would be preferred.

Location: Paya Lebar MRT - Park Place Residences at PLQ

Join Rempapa and be a part of an exciting and dynamic team dedicated to providing an exceptional dining experience. Apply now to embark on a rewarding career journey with us!

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 3500

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

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

Chin See Min Reg No. : R22107450

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

We are halal operated restaurant in West Area, looking for min 5 yrs experience Chettinad/Tandoor Cook. Salary starts from SGD2900+, able to prepare and handle full South Indian and North Indian menu with or without helper in quality and fast. Must be commited and make sure quality and quanity. Able to speak English/Malay is added advantage.