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

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 promptly and to expected standards;

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

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

· Ensure food is stored, prepare, and presented safely and hygienically;

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

· Able to work on weekends and public holidays

JD:

• Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards
• Be responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs and kitchen utensils
• Perform any other reasonable duties as required by the department head from time to time
• Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
• Always adheres to Lapita Autograph Collection standards of preparation, recipes and presentation
• Maintain buffet and assist guests with serving
• Accepts and prepares special orders
• Ensures seasoning, portions and appearance of food
• Stores unused food properly and informs Sous Chef of larger quantities of stored food
• Proactively carries out work to facilitate chefs arriving for the other shift’s

6 days work per week.

Shift job may required.

7 Days AL per year.

Working Location: Redhill

Feel free to contact us at 9770 5835 for more details.

Job Description & Requirements
• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

Our Client Profile

Join a new and exciting Japanese soba restaurant in the lively Boat Quay area. This establishment prides itself on delivering a superior dining experience with a focus on quality, seasonal ingredients, and exceptional customer service. We are seeking a passionate and skilled Chef de Partie to join our kitchen team.

Key Responsibilities

• Food Preparation

This will include soba noodle preparation, tempura frying, and other Japanese dishes.

• Cooking and Presentation

Prepare and plate dishes according to the restaurant’s recipes and presentation standards, maintaining consistency across every order.

• Quality Control

Ensure that all ingredients and dishes meet the restaurant's high standards for freshness, quality, and taste.

• Inventory and Supplies:

Manage inventory for your section, ensuring that ingredients are always fresh and readily available. Communicate needs for restocking or special ingredients to the head chef.

• Health & Safety Compliance

Follow all hygiene and food safety regulations, ensuring that your station and the kitchen are always clean, organized, and safe.

Job Requirements

• Minimum of 3 years of experience in an F&B kitchen setting
• Experience in Japanese cooking is advantageous but not necessary
• Strong teamwork skills, with the ability to work effectively in a dynamic and fast-paced environment
• Excellent communication and interpersonal skills
• Commitment to maintaining high standards of cleanliness and hygiene

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

Duties & responsibilities include assisting chef overseeing operations & cleanliness of the kitchen, inventory management, invention of new menu items, costing and training of junior staffs & any other ad-hoc duties that assigned.

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

CHEF Job Description & Requirements

Restaurant chef Responsibilities:

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned.
• Help lead and inspire our kitchen staff with the restaurant manager.
• Wow our guests with amazing dishes.

Restaurant chef Requirements:

• High school diploma or equivalent preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• The kitchen is relatively hot, accepting high temperature working environment
• Work 6 days a week, need to work on weekends
• Able to work on nitht-shift

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend

• Assist in the smooth-running operations of a catering kitchen
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Able to make south Indian dishes like idly vada sambar rasam south Indian style chicken mutton Masala curry fish etc …
• Willing to work as a team and support other staff.
• Must have skills to make parotta dosa etc …
• Able to do large volume orders and cook in bulk for wedding and events must be good in planning and execution.
• To wash, cut, and prepare foods designated for cooking, and to verify that the prepared food meets the required quality and quantity
• Knowledge of Indian spices and cooking tools.
• A multi-skilled Chef with good all-round food preparation and catering expertise.
• To adhere strictly to all established standard operating procedures.
• To be in total compliance with the recipe book.
• Work according to the instruction of Seniors.
• Organizes and prepare the set up.
• Prepare daily food production in different sections of the main kitchen.
• Maintain kitchen cleanliness, hygiene and safety.
• Perform all other ad-hoc duties as assigned by seniors.
• Paratha Making and Cooking, Nool Paratha Bun Paratha,
• Naan making, Tandoori Roti, Tandoori Butter Rotti, Garlick Naan Cook Thosai, Gee dosai, masala Dosai, Onion Dosa, Butter masala Dosa
• Cook South Indian Tiffin, Cook South Indian Lunch Meals and Cook South Indian Diner, Dishes
• Cook North Indian Lunch Thali, Cook North Indian Dinner Dishes & snacks
• Cook Hyderabad Briyani, Malabar Briyani, Chittinad Dum Briyan,chicken DumBriyani & mutton briyani
• Setting up, cleaning, and organizing work stations
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Preparing deep fryer, utensils, and grill for shift
• Roti paratha flour mixing
• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)
• preparation of south indian & north indian curies
• Cooking order according to food health and safety standards
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Monitoring multiple food orders as new orders arrive
• Dressing order for presentation
• Ensuring each guest order has the correct food and sides
• Delivering food order to wait staff in a timely manner
• Storing all food properly
• Sanitizing and cleaning work stations and utensils
• Reordering stock and food supplies
• Monitoring other cooks and team members
• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift
• Candidates must possess at least a Professional Certificate, Diploma, Food & Beverage Services Management or equivalent.
• Must be flexible and able to work during our peak times including weekends and public holidays
• Willing to learn, self-motivated and an efficient worker
• Able to minimize the wastage food and beverage used in the kitchen.
• Compliant with rules and regulations.
• Good attitude and well groomed
• Able to work in a fast-paced environment
• Able to multitask, prioritize, and manage time efficiently
• Physical endurance to stand for an entire shift
• Self-motivated and self-directed
• Works well as part of a team and on individual tasks
• Able to quickly memorize complex or multiple orders
• Previous experience as a cook, or relevant work experience
• Able to read and write. Must pass a background check
• Minimum 3 Years experience in the kitchen room.
• Able to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniforms all the times of working place.

• MINIMUM 5 YEARS AND ABOVE EXPERIENCE IN A CHINESE SEAFOOD RESTAURANT.
• WE SERVE LOCAL CHINESE CUISINE
• WE ALSO CATER TO WEDDINGS & COMPANY FUNCTION
• ABLE TO PLAN AND WORK OUT MENUS & CREATE NEW DISHES
• PREFERABLY STAYING IN THE NORTHER SIDE OF SINGAPORE- YSIHUN/ WOODLANDS/ SEMBAWANG
• WORK SHIFT - SPLIT SHIFT

• Responsibilities:
• Kitchen Leadership:Supervise and lead kitchen staff , ensuring smooth operations and adherence to high culinary standards.
• Food Preparation and Cooking:Oversee the timely and high-quality preparation and cooking of dishes according to established recipes.
• Staff Management:Provide guidance and support to kitchen staff, ensuring teamwork and efficient workflow.
• Punctuality and Grooming Standards:Set an example by reporting for duty punctually with a presentable and neatly groomed appearance.
• Cleanliness and Organization:Maintain impeccable cleanliness and organization in the kitchen, adhering to health and safety standards.
• Menu Knowledge and Innovation:Demonstrate a comprehensive understanding of the menu and contribute to its improvement and innovation.
• Stock Control:Monitor and manage food stock levels, initiate orders, and minimize waste.
• Customer Satisfaction:Ensure that all dishes leaving the kitchen meet quality standards to guarantee customer satisfaction.
• Adaptability:Be adaptable to work on public holidays and during night shifts as required.
• Compliance and Safety:Ensure strict compliance with health and safety regulations, especially during night shifts.
• Problem Solving:Address and resolve any kitchen-related issues that may arise during the shift.
• Reporting and Communication:Provide timely and accurate reports to higher management and communicate effectively with the team.
• Training and Development:Train new kitchen staff and conduct ongoing skill development sessions.

· Prepare and cook food items on placed orders

· Ensure good presentation of each dish served

· Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste

· Handle equipment, appliances, supplies and tools

· Follow and adhere to health and safety procedures

· Maintain a clean working environment

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager

*A satisfying attitude to the job

*5-year work experience or above

*Advanced knowledge of culinary, baking and pastry techniques

*Leadership skills as well as hard-working, optimistic, easy-going, honest

*Ability to remain calm and undertake various tasks

*Excellent time management abilities

*The ability to work under extreme pressure

*The ability to communicate in a fast-moving environment

*The ability to make good food consistently, even in a busy kitchen

• 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 stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

• 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:

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

· Must be able to work night shift and split shift

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

Job Description & Requirements

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· · Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

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,A,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

Should have good experience in Parotta & Dosa Making, South Indian Cooking etc.

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Hires and trains new kitchen employees to restaurant and kitchen standards.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Supervises all food preparation and presentation to ensure quality and restaurant standards.

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff