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

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

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

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 Summary

• Control the smooth running of the kitchen section on a day to day basis, training staff
• Follow all systems of control, monitoring food ordering, and maintaining food cost, standards set by the F&B Ops Director.
• Ensure that all the preparation and production of cuisine for your outlet and private rooms are carried out on time to the standard of the F&B Ops Director.

Job Responsibilities include, but not limited to:

• All food production and presentation of dishes in designated kitchen and banqueting are complete on time to the specification of the Chef
• Controlling stock and all perishables working on rotation to reduce wastage
• Oversee and manage designated kitchen staff, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training.
• Co-ordinate all work smoothly in designated kitchen
• To ensure that all mise en place is fresh and checked daily according to business
• To oversee and manage in the absence of the Sous Chef in your designated kitchen, regarding work quality, discipline, organization, ordering in line with budget, cost control, kitchen rota, holidays and training, standard set by the Executive Chef
• Health and safety to comply to Singapore law requirements with minimum complaint To follow health, safety, hygiene and fire regulations set by the Club
• Communicate with Chef and Sous Chef to ensure that all promotion and new menus are completed to the set standard
• Executing the creation of all menus based on the forecast of the business promotions and ala carte
• Creative garnishing of all plates are followed to the specification designated by Chef and Sous Chef
• Check the market items for local section
• Check and prepare daily set lunch and chicken rice
• Order market & store items on daily basis
• Prepare schedule for weekly basis
• Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts
• Responsible to have all required kitchen areas set up on time for service
• To arrive to work on time according to daily business
• To follow instructions and to train all kitchen staff, standard set by the Executive Chef

Job Description & Requirements

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

Requirement:

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

Job Description：

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

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

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

4, Ensure strict health and hygiene practices.

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

instruction manuals.

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

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

load, sharp objects, hot objects etc.)

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

Service or equivalent.

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

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

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

Education:

- High school graduate

- Culinary Apprenticeship

- WSQ Certified

Experience:

- 3-5 years’ work experience in food industry

DISPOSITION:

- People and customer oriented

- Motivator and self-starter

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

What are we looking for?

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

What you will be doing?

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

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

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

What you will get?

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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

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

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

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

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

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

About Foodsta Kitchens

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

Job Title:

Chef de Partie/Kitchen Supervisor

Reporting to:

Jr. Sous Chef/Sous Chef

Job Responsibilities:

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

Requirements:

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

Additional Information:

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

Company Benefits:

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

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

• We are Expanding
• We are looking into creating a vietnamese fusion food menu and is inviting local individual to join us.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.
• minimium 2 years experience in chef position or similar
• Able to work rotation shift

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

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

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

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

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

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

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

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

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

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

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

We are looking for a Chef who has rich experience in preparing North Indian Delicacies.

Job Requirements:

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

· Knowledge about recipes of various Authentic North Indian dishes.

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

· Experience as Tandoor Chef is added advantage.

· Experience in preparing Indian sweets & desserts.

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

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

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

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

· To avoid food wastage with proper planning.

· To speak English and Hindi fluently.

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

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

Overall responsibility for the kitchen’s daily operations.

· Liaising with the relevant companies for food orders.

· Creating new dishes and menus.

· Interviewing and hiring new staff.

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

· Monitoring and controlling stock levels.

· Ensuring correct stock rotation procedures are followed.

· Implementation of health and safety procedures in the kitchen.

· Estimating costs and ensuring all purchases come within budget.

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

• Responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning workspaces throughout the day to follow health and safety guidelines.
• Serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, will be involved in cooking specialty dishes.
• Ensures the kitchen is orderly and to prepare and arrange food. Maintaining supplies & being cost-effective, and keeping the cooking area clean and organized. Include cleaning the kitchen area, washing dishes and utensils and ensuring kicthen has everything required to run efficiently.
• Good attitude, attention to detail, fast-paced decision making, motivational & hardworking.

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.)
Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
· Must be able to work night shift and split shift
· Must be able to work extra hours or weekend if needed

Specialisation in Italian cuisine

managing overall kitchen

developing new recipes

planning menu

introducing weekly specials

manage customer relations

train and supervise kitchen staff

inventory management

quality control

monitoring safety standards

coordinate with purchase department

controlling food costs

scheduling kitchen staff

The Dempsey Project is currently hiring full time positions for Junior Sous Chef to help out our Head Chef. .

If you are passionate about the food and beverage industry and are serious about advancing your career, we would love to hear from you.

Job Highlights:
- 6 Days (44 hours) Work Week
- 14 Days Annual Leave + Paid OT
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $3000 - $3800

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Assist Head Chef

Job Requirements:
Basic Culinary Skills
At least 2 year experience in working in a professional kitchen
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

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 Profound knowledge of different kinds of beverages

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

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Halal Chef to join our team!

As a Halal Chef we rely on you to:

Key Responsibilities:

• Assist with the preparation of food items or as assigned by kitchen management in accordance with production requirements and quality standards
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Requirements:

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

Prepare lunch & dinner for family members. (About 10 people)

Must have experience working in restaurants as chef and familiar with Shanghai/Si Chuan /Japanese cuisines

The duties of a Chef are of follows:

1. Able to prepare different Chinese/Japanese dishes

2. Must be able to deal with all sorts of meat and seafood

3. At least 5 years working experience in the F&B industry.

4. Ensure the freshness and quality of food items.

5. Main the cleaniness and hygiene of the kitchen.

Only Singaporeans

for an authentic Italian restaurant, we are looking for a passionate chef de partie able to:

1. work 5 1/2 days per week

2. to assist our Executive Chef

3. organize his station perfectly

4. ensure the maximum hygiene in his working area

5. Be able to work with the team

6. control calculate the food cost

7. do food ordering to the suppliers

8. Able to work on weekend

9. Willing to work split shift

• Create new and exciting desserts to renew our menus and engage the interest of customers 
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting 
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget 
• Order new supplies, ingredients, and equipment for the pastry section, when needed, and within budget. 
• Ensure their section of the kitchen adheres to safety and health regulations. 
• Check quality of material and condition of equipment and devices used for cooking 
• Guide and motivate pastry assistants and bakers to work more efficiently 
• Identify staffing needs and help recruit and train personnel 
• Maintain a lean and orderly cooking station and adhere to health and safety standards

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

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

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

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