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.

Chef De Partie

$2500-$3300

5.5 working days

Benefits:

• Employee discount

• Performance bonus

Location: Tanglin Rd

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.

Requirements:

• Qualification from a culinary school.

• Similar working experience

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' and kitchen assistant tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• 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.

Requirements:

• 7+ years of experience in a similar position.
• Advanced knowledge of chinese food professional principles and practices.
• Excellent knowledge of ordering and inventory.
• Excellent communication skills.
• Available to work after hours, over weekends, and on public holidays

Roles and responsibilities:

• Responsible for preparing Japanese cuisine.
• Prepare ingredients, sauces, stocks, and mise en place for Sushi Counter and fish filleting.
• Help maintain smooth kitchen operations.
• Aid in planning and executing new menus, including research, costing, and photo-shooting.
• Maintain cleanliness and ensure kitchen equipment is in good condition.
• Manage proper food storage, budgeting food costs, wastage, and inventory.

Requirements:

• Minimum 2-3 years of experience in Japanese cuisine.
• Customer-oriented with good communication skills to maintain a positive relationship
• Collaborative mindset and team player.

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 Responsibilities:

The Demi Chef (DC) acts as the Chef De Partie (CDP)’s deputy and a shift leader. The incumbent has to ensure a smooth kitchen operation and carry out tasks as assigned by the CDP or Central Kitchen Manager (CKM).

Serves as the shift leader in the kitchen

He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include:

• Conduct meal quality check and ensure that they meet standards
• Conduct staff training on equipment function, standard recipes, personal hygiene and food safety
• Ensure that meals are served according to dietary requirements and requests
• Plan meal preparation according to schedule and update kitchen team on any change of meal request
• To plan and prioritize urgent duties/works to be carried out to ensure smooth operations
• Ensure goods are received in proper and good condition according to purchase requests
• Ensure goods are stored according to food safety regulations
• Monitor inventory level daily and liaise with Assistant – Kitchen Operations on purchasing
• Monitor food wastages and update CDP/CKM if there is any discrepancy
• Participate in menu planning
• To spot and inform Chef De Partie/Executive – Kitchen Operations on safety hazards that require attention.
• Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule
• Assist CDP to implement SOPs and ensure that all staff adhere to them strictly
• Delivery and collection of food using food warmer trolley or food bag for every meal
• Ensure cleanliness for all crockeries, utensils and equipment
• Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal.
• Ensure all food waste are disposed into the right waste bins
• Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests
• Report to CDP/CKM if there is any sign of pest infestation in the kitchen area
• To carry out any other duties and responsibilities as assigned

Job Requirements:

• Minimum Primary School Education or equivalent
• At least 4 years of relevant culinary experience
• Able to understand and speak basic English
• Possess Certificate in Basic Food Hygiene
• Possess Class 3 driving license will be an advantage
• Physically Fit
• Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)

A fantastic opportunity for an experienced Indian Chef De Cusine for a popular restaurant to join their team.

Looking for a talented, dedicated, and innovative Chef with vast knowledge in Indian cuisine who can work in a dynamic environment. hould have extensive knowledge of food sanitation and safety.

We are looking for a motivated Chef with experience in chinese CLAYPOT cuisine to be part of an inclusive work culture that promotes teamwork and employee development.

• Responsible for food preparation and cooking to standard operating procedures
• Ensure smooth operations and allocation of duties within the kitchen
• Ensure that all orders are fulfilled in a timely manner and to expected standards
• Attend to kitchen related duties including stock-checking, inventory management and ordering
• Practice and ensure good hygiene and housekeeping standards within the kitchen
• Ensure food is stored, prepared and presented in a safe and hygienic manner
• Uphold high standards of food quality to ensure customer satisfaction

Requirements

• At least 2 to 3 years of work experience in LOCAL Cuisine
• Ability to work flexible hours, and comfortable with standing for long hours
• Strong team spirit and ability to work well in a fast-paced environment
• Deep knowledge of every aspect of Sichuan Chinese dishes
• Present a positive and professional attiude at all times
• Good interpersonal skills for dealing with all the levels of people
• Able to work on weekend and public holidays

This is an authentic Korean Restaurant.Applican must have at least 25years of related experience as follows; Able to direct prepare supervise cooking fppd preparation activities. Monitor and oversea sanotation

practices, ensure regulations, clealiness strictly adhered to by employees.

Coordinate all food indent, budgeting, planing operations with subordinates. Analyse recipe, make menu changes when necessary, minimise overhead costs. Inspect cooking equipment, supplies and ingredients to ensure conformance to standards. To interview help recruit staffs. Establish production and staff schedules ensuring timely

delivery of food services.Only short listed candidate will be informed for interview. Long working hours expected.

Location: 1 West Coast Dr #01-74 Singapore 128020 (Clementi Exit A, Bus 154 & 201)

Full Time Pastry Chef & Baking Instructor. Ability to create customized cakes for special occasions is a plus!

If you are passionate about pastry arts and teaching, and you thrive in a fast-paced, creative environment, we would love to hear from you! Please submit your resume, cover letter, and portfolio (if available) to [Your Contact Information].

GENERAL DUTIES:

• Is responsible for the daily smooth operation of the department and to take over in the absence of the Superiors. To ensure that food quality is of high standards and consistent. To ensure that there is always sufficient supply of all food items. To give training and guidance to junior staffs.

DUTIES AND RESPONSIBILITIES:

• Provides functional assistance and direction to the daily kitchen daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Instruct and delegate duties fairly and in an appropriate manner to the subordinates.
• Control the food cost and food quality in the kitchen.
• Supervise all subordinates independently and in a professional manner.
• Check that all kitchens are ready before the beginning of a meal period.
• Taste all the food items before the beginning of a meal period.
• Be responsible for the overall food cost, kitchen supplies, energy cost and utensils in the section.
• Assist in the preparation and control of the daily/ weekly market list with the section.
• Control the food quality and presentation in the kitchen.
• Ensure food cost budget are met every month.
• Maintain safety by adhering to safety policies, and be responsible to report accidents immediately.
• Proceed with caution when walking on slippery floors.
• Ensure proper safety instructions are given before operating any equipment.
• Responsible for planning of the work schedule.
• Ensure that all standard recipes are followed in the preparation process.
• Adhere to the NEA food hygiene standards.
• To be ready and responsible to perform any other duties as designated or required by Management and/ or Executive Chef from time to time.

Only shortlisted candidates will be notified.

• 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 )

A chief cook is a food preparation professional who oversees kitchen staff and other employees of a restaurant or food service establishment. These professionals ensure the quality, preparation and service of food meets the employer's standards on a daily basis. Chief Cook can be found in a variety of food service settings such as fine dining, cafeterias, casual dining and fast food establishments.In most food establishments, food and food preparation products are delivered fresh on a daily basis. Chief Cook may select and order food for the food service establishment and receive the deliveries. This involves ensuring the quality of the food received, stocking perishable and non-perishable items, as well as maintaining inventory levels on a daily basis.Chief cook hire, train and supervise food preparation and service staff, prepare budgets related to food services, schedule employees and ensure the establishment operates efficiently and profitably. Chief cook also ensure regulated sanitation and safety standards are followed and comply with local regulations. Sanitation and safety standards include proper food preparation, cleanliness of food areas and employees, as well as ensuring customers are safe from possible illness or infection related to food preparation and service.

Job Description

1. We need following Chief Chef

a. Thai Muslim Seafood.

b. Western Food

c. Chicken Rice

d. South Indian Cuisine

2. Willing to start with Short Notice.

3. Rotating Shift till 3am in the morning from 10am.

4. Responsible for Purchase and store keeping.

5. Responsible for Budgeting.

6. Responsible for Cost Control.

7. Responsible managing Manpower in the department.

8. Responsible for Food Hygiene, Cleanliness and Food Quality.

9. Responsible for all MUIS Halal Requirements Strictly.

Requirements

1. Minimum 5 Years’ Experience in the relevant field.

2. No Strict Basic Education Required.

3. Minimum 2 years’ Experience in HALAL Restaurant Operations.

4. MUIS HALAL training will be an added Advantage.

5. Willing to work Overtime whenever required.

6. We open for all Weekends and Public Holidays.

7. Willing to work with rotating off days.

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way.

Cook 1/2/3 (Western/Modern Asian Cuisine)

The Cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Cook prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

Responsibilities

• Prepare mise en place
• Package food products for takeaway
• Clean utensils and work areas at the start and end of work shift
• Perform day-to-day operations in the kitchen
• Execute daily operational tasks according to staff roster
• Assist in the record of inventory and supplies
• Exercise portion and waste control by correctly using ingredients and equipment to minimise loss and wastage
• Follow crisis response and recovery activities in accordance with business continuity policies
• Adhere to the organisation's personal, food and beverage hygiene standards
• Abide by the organisation's food waste management Standard Operating Procedures (SOPs)
• Comply with the organisation's Workplace Safety and Health (WSH) policies and procedures

Requirements

• Minimum 1 year experience in the culinary field
• Advantageous to have Hotel experience in the luxury sector or Upscale Restaurant
• Kindly note that due to work visa restrictions, this position is open to Singaporeans only.

Join us Now!

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

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

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Job description

Chef de Partie Responsibilities:

• Prepare and cook high quality food according to menu guidelines and recipes.
• Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
• Ensuring that all mise‐en‐place is always freshly prepared and on time.
• Supervising members of the kitchen team who are responsible to you.
• Ensuring that junior chefs and trainees receive the right training and optimum guidance.
• Helping to create good communication between floor and kitchen staff and within the kitchen.
• Receiving and safe storage of food.
• Assisting with regular stock takes.
• Receiving, recording and accounting for supplies and deliveries.
• Maintaining restaurant cost control systems as they affect your area of responsibilities.
• Following correct hygienic food handling practices and follow SFA requriement and attend or refresger on Food Hygiene course.
• Following the restaurant’s regular cleaning and waste disposal practices.
• Optimising the use of restaurant resources: food, energy, labour, water.
• Using safe work practices and supporting others to use them.
• Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.
• Participate on the health and safety committee, rotation basis.
• Maintain kitchen equipment and plant in good condition.
• Participating in team meetings and surveys.
• Attending training courses and seminars as and when required.
• Striving to study management subjects in preparation for future advancement.
• Carrying out other duties typically expected of the position as required from time to time.

The Head Chef plays a pivotal role, leading our culinary team with expertise and creativity for an exceptional dining experience. With a focus on innovative, high-quality dishes, they oversee menu development, food preparation, and kitchen staff management. Maintaining top standards in food quality, presentation, and kitchen efficiency, the Head Chef collaborates with suppliers, ensures food safety, and shapes our culinary identity. This role is integral to creating memorable dining experiences, contributing to our culinary success, and enhancing our overall reputation.

Specific Responsibilities:

1. Menu Development: The Head Chef innovates and updates the menu, creating diverse dishes that align with customer preferences and culinary trends.

2. Kitchen Operations: Manages staff, schedules, and training for a smooth workflow, emphasizing food safety, cleanliness, and a positive kitchen environment.

3. Culinary Creativity: Designs enticing dishes with seasonal ingredients, reflecting the restaurant's identity and keeping customers excited about the dining experience.

4. Staff Management: Supervises kitchen personnel, ensuring high productivity and teamwork, while also handling scheduling, training, and fostering a positive work atmosphere.

5. Quality Control: Maintains top-notch food quality and presentation through regular checks, standardized recipes, and guidance on proper cooking techniques.

6. Culinary Standards: Upholds the restaurant's reputation by consistently delivering culinary excellence, implementing quality control measures, and enforcing high culinary standards.

Technical Skills and Competencies:

1. Culinary Expertise

2. Menu Planning and Recipe Development

3. Kitchen Management Software

Duration of Traineeship/Attachment Offered - 6 months

• Mature Mid Career Individuals - $3,100

This Position is open for mid career individuals (Mature, 40 years and above).

Mid Crareer individuals from any qualifications level can apply.

Responsibilities

• Responsible for smooth kitchen production
• Assists executive chef in preparation and creation of menus
• Ensure adherence of all standard recipe cards from respective station
• Maintain high level of food presentation and standard food quality according to standard operating procedure
• Maintain & proper stock for the smooth running of operations
• Upkeep hygiene & cleaning of kitchen section
• Provide support ad hoc duties assigned by management & manager

Requirements

• At least 1 year relevant experience in catering
• Passionate in culinary skills
• Flexible, ready to learn, able to multi task
• Able to commit long working hours, weekend and public holidays

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.

Responsibilities

• Responsible for smooth kitchen production
• Assists executive chef in preparation and creation of menus
• Ensure adherence of all standard recipe cards from respective station
• Maintain high level of food presentation and standard food quality according to standard operating procedure
• Maintain & proper stock for the smooth running of operations
• Upkeep hygiene & cleaning of kitchen section
• Provide support ad hoc duties assigned by management & manager

Requirements

• At least 1 year relevant experience in catering
• Passionate in culinary skills
• Flexible, ready to learn, able to multi task
• Able to commit long working hours, weekend and public holidays

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.

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.

Responsibilities

• Responsible for smooth kitchen production
• Assists executive chef in preparation and creation of menus
• Ensure adherence of all standard recipe cards from respective station
• Maintain high level of food presentation and standard food quality according to standard operating procedure
• Maintain & proper stock for the smooth running of operations
• Upkeep hygiene & cleaning of kitchen section
• Provide support ad hoc duties assigned by management & manager

Requirements

• At least 1 year relevant experience in catering
• Passionate in culinary skills
• Flexible, ready to learn, able to multi task
• Able to commit long working hours, weekend and public holidays

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.

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be contacted.

Job Description:

• 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

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Credentials in health and safety training