• Preparing, cooking, and presenting high quality dishes
• Assisting the Head Chef in creating menu items, recipes and developing dishes
• Assisting with the management of food hygiene practices
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• And others

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

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

This job role ensures smooth operations on the various tasks in the kitchen by preparing and presenting of dishes to the best quality and on time. Maintaining highest level customer satisfaction, cost control effectively and good kitchen hygiene practice.

Job Requirements

• Be the 1st-in-charge and ensure smooth operations of in the turky kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

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

Job Description:

We are looking for a highly motivated and skilled Chef De Partie to join our dynamic culinary team. The ideal candidate will support our Sous Chef/Executive Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Executive Chef to join our pre-opening team.

1. Job Purpose

To assist the Culinary Director and ensure the smooth operation of the kitchen. To oversee that all the other chefs are preparing the dishes according to the authentic standard recipes and ensuring the guests’ satisfaction.

2. Principal Accountabilities

- Assists Culinary Director in kitchen costs to ensure that meets budget and increase profitability

- Controls kitchen maintenance, repairs and other related expenses

- Monitors ordering and receiving food products and other supplies as required for daily operations

- Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations

- Supervises and takes part in the preparation and production of all food products

- Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

- Inspects products quality during and after preparation, and makes adjustments as required

- Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs

- Plans and develops menus in coordination with the management

- Meets customer requirements in terms of special requests and dietary needs

- Collaborates with the HR Department to ensure the quality of new kitchen staff during the recruitment procedure

- Collaborates with Operations and HR Department up to date kitchen developments and requirements

- Manages the kitchen staff through coaching and training, in order to improve performance and to achieve the kitchen objectives and targets

- Motivates and develops staff, in order to encourage their professional development

- Evaluates the performance of kitchen employees ensuring that reviews are delivered to the HR Department on time

- Suggests salary reviews, proposes personnel actions such as promotions and provides feedback to employees

- Maintains discipline, recommends and administers corrective actions

- Updates job knowledge to develop new and trend-setting ideas to keep up with competition in local market

- Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

- Communicates professionally with the FOH to reach the Restaurant objectives

- Maintains good relations with Management and objectively transfers the concerns of employees

- Communicate reports and kitchen operational issues on a daily basis with the Restaurant and Operations Manager

- Works closely with subordinates to ensure information transmission at all time

4. Knowledge, Skills, and Experience

- Certified Chef de Cuisine or Culinary Arts Diploma

- Minimum 5-8 years of experience in managing a large kitchen

- Prior management experience in a similar kitchen environment in fast pace kitchen, fine dining concept

- Good communication skills

- Good knowledge of kitchen policies and procedures, their development and applications

- Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics

- Ability to maintain high quality control standards

- Ordered and systematic in work

- Excellent interpersonal, communication and management skills

- Strong planning and budgetary skills

- High coaching skills are a must in order to maintain a positive and supportive role with the kitchen teams

- Highly cooperative team spirit

- Excellent leadership skills and the ability to lead by example in a multicultural environment

- Problem-solving skills

5. Physical Requirements of the job

The job of the Head Chef may require:

- Physical handling of products such as handling objects up to 25 kilograms

- Moderate exposure to high temperature, dust, fumes, smoke, and loud noises.

- Long working hours, working during holidays, and covering different shifts (night shifts and weekends)

Job Title: Sous Chef

Location: 5 Kadayanallur Street, Beside Maxwell MRT

Job Type: Full-time

About Us: Lavi is a Mexican tapas restaurant bar which showcases contemporary small plates with international flair.

Position Overview: We are seeking a skilled and passionate Sous Chef to join our culinary team. In this role, you will work closely with the Head Chef to oversee kitchen operations, maintain high culinary standards, and ensure the seamless execution of our dishes. The ideal candidate will have a strong culinary background, excellent leadership skills, passion for experimentation of flavours & techniques and a commitment to quality.

Key Responsibilities:

• Assist the Head Chef: Support the Head Chef in menu planning, recipe development, and daily kitchen operations to ensure consistent quality and presentation of dishes.
• Food Preparation: Oversee and participate in the preparation and cooking of various tapas dishes, ensuring all food is prepared to the highest standards and served promptly.
• Team Management: Supervise, train, and mentor kitchen staff, fostering a collaborative and efficient work environment.
• Cost Management: Maintain targeted food costs.
• Quality Control: Monitor food quality and presentation before serving, ensuring adherence to restaurant standards.
• Inventory Management: Assist in managing wastage, inventory levels, placing orders, and ensuring proper storage and rotation of ingredients.
• Health & Safety Compliance: Maintain a clean and organized kitchen, adhering to food safety regulations and hygiene standards at all times.
• Collaboration: Work closely with front-of-house staff to ensure smooth communication and timely service during busy periods.

Qualifications:

• Proven experience as a Sous Chef or in a similar role in a high-volume kitchen, preferably with a focus on Mexican or tapas cuisine.
• Strong knowledge of culinary techniques, food safety standards, and kitchen management practices.
• Excellent leadership and communication skills, with the ability to motivate and inspire a diverse team.
• Creativity and passion for developing new dishes and enhancing menu offerings.
• Ability to thrive in a fast-paced, high-pressure environment.
• Culinary degree or equivalent training is preferred.
• Basic Food Hygiene Cert (WSQ)

What We Offer:

• Opportunities for career advancement and professional development.
• A vibrant and dynamic work environment.
• Employee discounts and perks.

If you are a culinary enthusiast with a passion for experimentation of flavours & techniques and a desire to contribute to a creative and energetic team, we would love to hear from you! Please submit your resume and a cover letter to [email protected].

Job Title: Chef de Partie

Location: 5 Kadayanallur Street, Beside Maxwell MRT

Job Type: Full-time

About Us: Lavi is a Mexican tapas restaurant bar which showcases contemporary small plates with international flair.

Position Overview: We are looking for a talented and dedicated Chef de Partie to join our culinary team. The ideal candidate will have a passion for experimentation of flavours & techniques, a strong work ethic, and the ability to thrive in a fast-paced kitchen environment. As a Chef de Partie, you will play a key role in the preparation and presentation of our tapas dishes, ensuring that every plate meets our high standards of quality and creativity.

Key Responsibilities:

• Food Preparation: Prepare and cook high-quality tapas dishes according to restaurant recipes and standards, ensuring consistency and excellence.
• Station Management: Oversee a specific section of the kitchen and manage all aspects of that station, including inventory and mise en place.
• Collaboration: Work closely with the Head Chef and other kitchen staff to coordinate food production and maintain effective communication during service.
• Quality Control: Ensure that all dishes are presented beautifully and meet the restaurant's quality standards before serving to guests.
• Menu Development: Contribute ideas for new dishes and assist in the development and testing of recipes, incorporating seasonal ingredients and authentic Mexican flavors.
• Cleanliness & Safety: Maintain a clean and organized work area, adhering to food safety and hygiene standards at all times.
• Training: Assist in training and mentoring junior kitchen staff, fostering a positive and collaborative team environment.
• Cost Control: Responsible and accountable for the overall food cost as well as kitchen equipments.

Qualifications:

• Previous experience as a Chef de Partie or in a similar role, preferably in a Mexican or tapas-focused restaurant.
• Strong knowledge of Mexican cuisine, ingredients, and cooking techniques.
• Ability to work well under pressure in a fast-paced kitchen environment.
• Strong attention to detail and a commitment to producing high-quality food.
• Culinary degree or equivalent training is preferred.
• Basic Food Hygiene Cert (WSQ)

What We Offer:

• Opportunities for career advancement and professional development.
• A supportive and dynamic team environment.
• Employee discounts and perks.

If you are passionate about food and eager to showcase your culinary skills in a vibrant and creative setting, we want to hear from you! Please submit your resume and a cover letter to [email protected].

Join the Eatz Group of Companies, a leader in the F&B industry with over 20 years of experience. Our brands – Eatz Catering, Catering Culture, Sherlyn Patisseries, and Mutiara Seafood, Jumbo Group’s Halal Seafood Restaurant – are known for delivering quality catering and culinary excellence across Singapore.

Be part of an exciting and dynamic team that’s passionate about innovation, exceptional service, and creating memorable dining experiences. Grow your career with us as we continue to set the standard in catering and hospitality.

Responsibilities:

• Prepare and produce all Western dishes, including sauces and fillings.
• Ensure proper mise en place (preparation of food products and ingredients) is completed efficiently.
• Utilize modern plating techniques to present dishes attractively.
• Maintain high standards of food preparation, quality, and consistency.
• Minimize wastage and spoilage of ingredients and food items through efficient handling and storage.
• Monitor and maintain inventory levels to ensure adequate supplies while reducing waste.
• Handle ordering and conduct price monitoring to ensure cost-effectiveness.
• Follow and enforce kitchen Standard Operating Procedures (SOPs).
• Manage assigned areas of responsibility and uphold kitchen cleanliness, hygiene, and safety standards.
• Assist with special projects and support additional tasks as directed by the Executive Chef or Sous Chef.
• Design and develop Western cuisine menus for various catering events, such as corporate functions, weddings, and private parties.
• Create innovative and appealing dishes that align with customer preferences, dietary restrictions, and budget considerations.
• Update and adjust menus based on seasonal availability and trends in Western cuisine.

Requirements:

• High personal standards, strong presentation skills, and excellent interpersonal abilities.
• Confident, outgoing personality with a positive attitude.
• Ability to stay calm and composed under pressure in a fast-paced environment with high volumes.
• Skilled at multi-tasking and prioritizing work according to varying levels of demand.
• Proficiency in both English and Mandarin to communicate effectively with Mandarin-speaking colleagues.

Required Skills and Qualifications:

• Proven experience as a Western Chef in a Food Catering or Hospitality Setting.
• Strong knowledge of Western cuisine, including various cooking techniques and ingredients.
• Excellent Organizational and Leadership Skills.
• Ability to Manage Multiple Tasks and Work Under Pressure in a Fast-Paced Environment.
• Familiarity with Food Safety Regulations and Best Practices.

Job Info:

• Pleasant working environment.
• 6 day work week arrangement.
• Location: Bedok Food City (Postal Code: 489950).
• Attractive remuneration based on experience and qualifications.
• Additional benefits available.

For a quicker response, please send your updated CV via WhatsApp to 9857-9292.

We are seeking a skilled and passionate Chef De Partie to join our culinary team at our casual dining restaurant in Singapore. As Chef De Partie, you will play a crucial role in maintaining the high standards of our kitchen operations and contributing to our guests' dining experience.

Work Location: In person @ Bukit Timah

Responsibilities:

• Manage a specific section of the kitchen, ensuring efficient and high-quality food preparation
• Assist the Head Chef and Sous Chef in daily kitchen operations
• Prepare and cook menu items consistently and to specification
• Maintain cleanliness and organization of your station and adhere to food safety standards
• Train and supervise junior kitchen staff
• Contribute to menu development and seasonal specials
• Manage inventory and minimize waste in your section
• Collaborate with other kitchen sections to ensure smooth service

Qualifications:

• Proven experience as a Chef De Partie or in a similar role
• Strong culinary skills and knowledge of various cooking techniques
• Ability to work in a fast-paced environment under pressure
• Excellent team player with strong communication skills
• Food safety certification

Compensation and Benefits:

• Salary: $3,500
• (Working hours) Weekdays: 11 AM-3 PM, 5 PM-9:30 PM
• (Working hours) Weekends: 11 AM-3 PM, 5 PM-10 PM
• 5.5 working days per week
• 6 days off per month
• $400 medical reimbursement
• 10 annual leave days (1 extra day after 1 year of service)
• Uniform and 2 staff meals provided daily

Join our team and be part of a dynamic culinary environment where you can showcase your skills and grow your career in the exciting Singapore food scene!

Alpha HR Pte Ltd |EA License No. 24C2354
Lee Mong Yang Alex |EA Reg. No R24123784

• Assist to oversee the production process, baking, presetation and quality control of all products including pastries and gelato
• Oversee entire kitchen operations inculding scheduling, ingredients ordering, product control
• Generate ideas and new recipes for seasonal products/menu
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the SFA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Management

Job Title: Junior Sous Chef

Location: 5 Kadayanallur Street, Beside Maxwell MRT

Job Type: Full-time

About Us: Lavi is a Mexican tapas restaurant bar which showcases contemporary small plates with international flair.

Position Overview: We are seeking a motivated and passionate Junior Sous Chef to join our culinary team. In this role, you will support the Head Chef in the daily operations of the kitchen, helping to ensure that our tapas dishes are prepared to the highest standards. This position is ideal for individuals looking to advance their culinary careers while gaining hands-on experience in a dynamic kitchen environment.

Key Responsibilities:

• Support Kitchen Operations: Assist the Head Chef in managing daily kitchen operations, ensuring efficient workflow and high-quality food preparation.
• Food Preparation: Prepare and cook a variety of tapas dishes, following established recipes and presentation standards.
• Team Collaboration: Work closely with kitchen staff, providing guidance and support to ensure smooth service during busy periods.
• Cost Management: Maintain targeted food cost.
• Quality Assurance: Monitor food quality and presentation, ensuring that all dishes meet restaurant standards before they are served to guests.
• Inventory Management: Assist in managing wastage, inventory, including receiving and storing ingredients, and ensuring proper rotation and labeling.
• Hygiene & Safety Compliance: Maintain a clean and organized kitchen, adhering to all health and safety regulations.
• Continuous Learning: Take initiative to learn and develop culinary skills, including new cooking techniques and menu items.

Qualifications:

• Proven experience as a Junior Sous Chef or in a similar role in a high-volume kitchen, preferably with a focus on Mexican or tapas cuisine.
• Basic knowledge of culinary techniques and food safety standards.
• Strong teamwork and communication skills.
• Passion for cooking and eagerness to learn and grow within the culinary field.
• Ability to work efficiently in a fast-paced environment.
• Culinary degree or equivalent training is a plus.
• Basic Food Hygiene Cert (WSQ)

What We Offer:

• Opportunities for career advancement and professional development.
• A vibrant and collaborative work environment.
• Employee discounts and perks.

If you are a culinary enthusiast with a passion for experimentation of flavours & techniques and a desire to contribute to a creative and energetic team, we would love to hear from you! Please submit your resume and a cover letter to [email protected].

• Working Day: 5 days work week, 2pm - 12am
• Location: Chinatown
• Salary: $2300 - $3000

Responsibilities:

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling and serve food for customers
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Requirement:

• Need to learn how to grill food
• Have kitchen experience is better
• ⁠Open kitchen, needs to serve customer

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Working Day: 5 days work week, 2pm - 12am
• Location: Chinatown
• Salary: $2300 - $3000

Responsibilities:

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling and serve food for customers
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Requirement:

• Need to learn how to grill food
• Have kitchen experience is better
• ⁠Open kitchen, needs to serve customer

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

• Working Day: 5 days work week, 2pm - 12am
• Location: Chinatown
• Salary: $2300 - $3000

Responsibilities:

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling and serve food for customers
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Requirement:

• Need to learn how to grill food
• Have kitchen experience is better
• ⁠Open kitchen, needs to serve customer

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

FULL TIME Kitchen Assistants

• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• To help the kitchen team in preparation for hot food, gelato and other food items.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
• Assisting with the unloading of delivered food supplies.
• Organizing and correctly storing food supplies.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

Interested applicants pls reach out to [email protected]

Junior Sous Chef ( Western Cuisine )

• 5/6 days [tbc during interview]
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin
• $3,000 -$3,600

Requirements:

• At least 1 year relevant experience

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Chef de Partie ( Western Cuisine )

• 5/6 days [tbc during interview]
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin
• $3,000 -$3,600 (Depend on 5/6 working day)

Requirements:

• At least 1 year relevant experience

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Responsibilities

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

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate

• Setting up the kitchen prior to a restaurant’s opening
• Preparing a particular kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment

• Able to work independantly and must be a team player
• Perform cutting, marinating, slicing etc
• Able to create small menu for take away food
• Work closely with central meat processing team and marketing to promote on the products
• Handling point of sales processes
• Able to provide Customer Service and good interpersonal skill in communication
• One must love to meet and talk to people
• One must have passionate in his/her job
• Locate in Bukit Timah ( 1 Jalan Bingka )

Responsibilities

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

Requirements and skills

• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate