Responsibilities:

• Prepare and cook a variety of dishes for the restaurant ensuring high-quality and consistency.
• Coordinate with the kitchen staff to maintain stock levels of ingredients and supplies necessary for daily operations.
• Assist in planning and executing events, including buffets and special functions, by creating customized menus and overseeing food production.
• Liaise with event organizers to understand their requirements and provide appropriate menu suggestions.
• Ensure the proper setup and presentation of food for events, adhering to hygiene and safety standards.
• Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation procedures.
• Monitor food production to minimize food waste and ensure timely service during peak hours.
• Coordinate production with Central Kitchen team.
• Other duties as assigned by the management.

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 and pastry

l Proficient with Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Responsibilities:

• Prepare and cook a variety of dishes for the cafeteria, including laksa, specials, and other menu items, ensuring high-quality and consistency.
• Coordinate with the kitchen staff to maintain stock levels of ingredients and supplies necessary for daily operations.
• Assist in planning and executing catering events, including buffets and special functions, by creating customized menus and overseeing food production.
• Liaise with event organizers to understand their catering requirements and provide appropriate menu suggestions.
• Ensure the proper setup and presentation of food for events, adhering to hygiene and safety standards.
• Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation procedures.
• Monitor food production to minimize food waste and ensure timely service during peak hours.
• Coordinate production with Central Kitchen team.
• Other duties as assigned by the supervisor or management.

Qualifications:

• Min 3 year culinary experience in local catering or F&B.
• Familiar with local catering and F&B needs and operation.
• Strong organizational and multitasking skills.
• Results-driven with a focus on meeting targets and deadlines.
• Excellent communication and interpersonal skills.
• Commitment to maintaining quality and safety standards.
• Able to work on weekends and public holidays as needed for catering events.

Responsibilities

• Responsible for running day-to-day kitchen operations, maintaining a committed and engaged team
• A performance driven leadership approach by creating a culture of results within a high-pressured environment through inspirational leadership
• Taking the initiative, responsibility, committed to achieving growth by creating a culture of innovation, adaptability and challenging the norm
• Accountable for maintaining ordering and controlling food stocks within budget
• Accountable for innovative menu planning and monthly promotional menu planning
• Implement and maintain food monitoring procedures to facilitate budgetary control and as well as for manpower cost against agreed budgets
• Other responsibilities will be overseeing and training the junior members of the team, costings, stock control, product ordering
• Ensuring all health, hygiene and safety risk management procedures are always in place and diligently followed
• Responsible for creating menus, special/monthly events, outside catering and wedding events etc
• Must have personal flair and experimentation to alter a familiar dish and create new combinations
• Developing and serving high quality and inventive dishes with excellent ingredients
• To constantly update your knowledge and skills for the good of the establishment

Requirements

• Minimum 8 years of chef experiences in creative cuisine style
• Leadership and Hygiene standard
• Knowledge of purchasing, ordering, receiving, food costing and inventory procedures

Location: Located in the West (Pandan Loop)

Interested candidates are invited to apply online with a comprehensive resume, via the APPLY NOW button below.

We regret that only shortlisted candidates will be notified.

Thank you for applying.

Job Responsibilities include, but not limited to:

• Prepare daily food products that meet members’ requests.
• Check that all food cooked and served is according to the standards set.
• Prepare daily mise-en-place according to the production plan and Club’s standard recipes.
• Familiar with the menu and know the ingredients, method of cooking and the time it takes to prepare each item.
• Aware of the importance of quality of food and make every effort to prepare the best product possible.
• Control cost by minimizing spoilage, waste and exercising portion control.
• Handle all kitchen machine, equipment and utensils in a safe way and clean them after each use.
• Ensure after each operation, all food surplus and other items are cleared and stored away properly.
• Give suggestion on new menu preparation, presentation and kitchen service.
• Check the kitchen is always in a safe condition to prevent any unnecessary accident.
• Clean and maintains the highest standards of hygiene throughout food preparation.
• Clean all machines, equipment and utensils and checks they are in working condition at all times.
• Adhere to and ensure MOE hygiene standards are met.
• Report any maintenance and repair services required to superior.
• Check and follow-up repair and maintenance work-orders.
• Maintain a high standard of personal hygiene at all times.
• Actively participate in training activities.
• Assist in any other relevant duties as assigned by your superior

Job Requirements:

• A strong foundation in culinary techniques and skills.
• Familiarity with ingredients, cooking methods, and presentation standards.
• Adherence to safety protocols to maintain a clean and safe kitchen.
• Collaborate effectively with team members, able to take direction from superiors, and provide support when needed.
• Ability to prioritize tasks and work efficiently under pressure.
• Ability to withstand long hours in a fast-paced kitchen environment.

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian, Kerala, Goan curry varieties of dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible and manage kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus and understanding of platting.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• A deep understanding of ingredients of authentic North Indian food preparation.
• Able to manage big orders or events.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

The award-winning NOX- Dine in the Dark is one of Singapore's most unique restaurants with a stellar 10-year track record by introducing you to a new world of mystery and sensation you have never experienced before through a culinary journey through taste, smell, touch, and sound, in total darkness.

We are currently on the lookout for a Sous Chef who is:

· Able to setup of ingredients, the process of preparing, caring for your workstation

· Responsible for food preparation prior to cooking, including cleaning, cutting and storage

· Able to listen to advice given by Chef de Partie and Sous Chefs to perform job task following directions.

The right candidate will be responsible to:

• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation.
• Check and ensure adequate provisions of ingredients, working equipment, inventory count, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.
• Assist to ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Assist to ensure that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

The candidate should also be:

• Able to communicate in English Language
• Cooking and sanitary knowledge
• Must be able to work on weekends and public holidays

The successful candidate can expect a competitive salary package that commensurate with relevant experience and a stellar track record, along with attractive variable performance incentives.Job Description

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Kilo Kitchen, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary Pastry Chef to join our team!

- Lead the production of pastry goods and part of the bakery goods

You are responsible for the daily management and food production of the Pastry Kitchen/Outlet; To ensure maximum quality and profitability. Production/purchases/manpower answers to you when you are present but also when you are off. You need to organize and handover accordingly always. Pastry items cover all cakes on the menu, all desserts for the events, all sweet items created for specific occasions; Bakery goods covers all jams, granola, brioche, bombolini, chocolates.

- Train junior staff to develop their skills and techniques; Organize their work so they gain autonomy in performing daily tasks; You are responsible for the quality of what they produce.

- Research and Development

You have to dedicate few hours weekly to improve existing recipes and develop new ones that might be relevant to current production schemes or drive an increase in sales; Work with the team on product development, formulate new recipes to cater to different demands; Make sure all recipes are up-to-date and completed in the Recipe book

- Stock management

Organize weekly stock taking for the different goods we are selling. Advise optimum stock level for each category of item according to trend. Indicate dates on every single item.

- Ingredients/Packaging

Organize weekly stock take using template provided to check stock level for ingredients, packaging and tools for pastry; Organise orders and liaise with suppliers; Ensure that all the products received into the kitchen/outlet are meeting standards set by the law and the company.

- Responsible for management of manpower

In charge of looking at the weekly workload and plan the manpower capacities needed daily to make sure that there is always someone present in the pastry kitchen from 5am to 7pm daily, as well as reaching out to the team to call in for extra manpower if unable to reach out for support from Management; In charge of creating a standard procedure to allocate tasks to regular employees and part timers, and create routine tasks;

- Pricing Control

Liaise with Operations Management and circle back information regarding product consumption and product pricing to receive necessary support.

- Time Management

Responsible for following the event/delivery timing as per Operations team’s request. If any obstacle is encountered make sure it is raised to Operations team so they can handle the matter in a timely manner;

- Hygiene

Responsible for the hygienic and safe preparation of food within the Kitchen/Outlet. Strict adherence to food safety, sanitation and NEA hygiene requirements and practices; You are also responsible for the transfer and enforcement of the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Staff discounts

5 working days with 2 off days

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for a Sous Chef

As a Sous Chef, we rely on you to:

• Assist] in kitchen operations
• Responsible for the food service operations and ensures food preparation of highestnquality in and giving supervision and support to subordinates.
• Regularly reviews existing menus and cycles with Senior Sous Chef, Executive Chef
• Proposenew items and coordinates menu development
• Supervise and participates in restaurant setups and merchandising products
• Keeps cost within assigned budget to ensure profitability
• Constantly improves quality of food served in all outlets to ensure guestnsatisfaction
• Check on daily sanitation of kitchen equipment according to the regulatory and hotel requirements and standards

We are looking for someone who:

• At least 3 years experience in Chinese cuisine
• A self-starter and team player with excellent communication skills
• Enjoys working in a highly empowered and energetic workplace environment
• Committed to serving food of the highest quality
• Willin to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Possess WSQ Food Safety Level 1 Certification

If you are the right person, what are you waiting for? Click the APPLY button now!

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

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

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

If you are the right person, what are you waiting for? Click the APPLY button now!

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Position title : Hotel cook

Location: Esplanade

Working days : (6 days ; Monday - Saturday, 6.30am - 3pm )

Salary : $2800 - $3000 ( depend on experience)

Interested applicants can also send your resume to

WA:+65 8151 4682 (Ms Angel) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

LIEW ONN KEE REG NO : R22108518

THE SUPREME HR ADVISORY EA NO:14C7279

Responsibilities & Duties :

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

A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

Job Description

DUTIES & RESPONSIBILITIES

• To oversee kitchen and kitchen crew.
• To ensure adequacy of supplies at the cooking stations.
• To prepare ingredients that should be frequently available.
• To follow the guidance of the sous chef or head chef and have input in news of presentation or dishes.
• To put effort in optimizing the cooking process with attention to speed and quality, and to control food wastage.
• To maintain a clean and neat work area.
• To maintain the high standard of hygiene and sanitation.
• To maintain the personal grooming. To work with fellow worker effectively and harmoniously.
• To check and maintain the cleanliness of the work area and kitchen storage.
• To write and follow the duty roster for section.
• To train cooks and trainees. To taste the food before serving including quality.
• To be familiar with kitchen equipment and utensils procedure and usage.
• To maintain the rotation of items used in Kitchen Department.
• To be familiar with emergency breakdown procedures, safety and accident prevention in the kitchen.
• To notify the out of service equipment and submit to Head Chef.
• To check and maintain the procedures of closing duties.
• May be requested to perform other related or unrelated duties as and when required by the management.

AWS | Performance Bonus | Career Progression | Family Care Leave | Medical & Dental Benefits

Responsibilities:

• Responsible for daily preparation and production of pastry items while maintaining costs and ensuring consistency quality of pastry products.
• Ensures proper handling and storage of all food items in accordance with standards and sanitation/health regulations.
• Able to do R&D and administration (costing, staffing).
• Any other duties that may be assigned.

Requirements:

• At least 3 years working experience in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Have good communication and initiative.
• Able to work independently and as part of a team.
• Willing to work on rotating shifts, weekends and public holidays.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

Job Title: Sous Chef （Thai/Mexican/Western Cuisine)（ID2109）
Location: Island Wide
Working Hours: 5 Days / 44 Hours Per Week (Including Weekends & PH, Timing Based On Schedule)
Salary: $3500-$4500++

Job Description
• Preparing, cooking, and presenting dishes with a focus on taste, quality, and presentation
• Developing and executing recipes, ensuring the authentic taste and cultural aspects of each dish
• Ordering, receiving, and managing inventory of ingredients, herbs, and spices
• Maintaining a clean and organized kitchen, following food safety and hygiene standards
• Collaborating with the kitchen team to ensure a smooth and efficient operation
• Adhering to menu planning and cost control to optimize the restaurant's profitability
• Innovating and creating new dishes to keep our menu exciting and fresh

Requirement
• Proven experience as a Thai/Mexican/Western Chef, with a strong background in Thai/Mexican/Western cuisine
• In-depth knowledge of cooking techniques, ingredients, and regional variations
• Ability to prepare and present dishes that meet high-quality standards
• Strong culinary creativity and a passion for Thai/Mexican/Western food
• Ability to work in a fast-paced restaurant environment
• Excellent communication and teamwork skills
• Food safety and hygiene certification

. At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Chef at Thai Cuisine

• Minimum 10 years experience in Thai Cuisine
• To work on weekends and public holidays
• Six days work a week
• Meals and uniform provided
• Salary range from $4,500 to $5,000
• Priorities to local and SPR based in SG
• Priorities given for immediate start work

Please contact/Whatsapp +60122063333

. At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates



1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Assistant Wok Chef - Cantonese Cuisine

Working Day: 5.5 working days
Location: Island-wide (To be discuss during interview)
Salary: $3,300 to $3,600 (depending on experience)

Job Scope:

• Assist Head Chef
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• 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:

• Relevant experience.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Create innovative and appealing dishes that reflect the restaurant's concept and brand identity

Oversee and assist in the preparation of ingredients for cooking according to the recipes and guidelines provided.

Measure and assemble ingredients to be used in culinary processes.

Execute cooking techniques, such as chopping, grilling, and frying

Follow established recipes and procedures to ensure consistency in food quality.

Maintain a clean and organized workspace, including the proper storage of food items and kitchen equipment.

Assist in inventory management, stock rotation, and monitoring of supplies.

Ensure compliance with hygiene and safety regulations in food preparation and handling.

Work closely with other kitchen staff to ensure a smooth flow of operations.

Communicate effectively with chefs and other team members to fulfill kitchen requirements.

Learning and Development:

Ample opportunity to R&D, experiment with new dishes and create new menu items.

What you'll need to excel in this role:

Previous experience or culinary education/training

Food Hygiene Certificate