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.
• Assisting in other areas of the kitchen when required.

Requirements:

• Diploma/Degree in Culinary or equivalent.
• Relevant experience working in a similar role.
• Ability to work well in a team.

Job Highlights

• Attractive salary, benefits package and meal allowance
• A highly motivated team
• 5.5 day workweek

Job Description

• Prepares all raw cooking materials and other required products.
• Prepares thorough mis-en-place as featured for the menu.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Leading Cook.
• Ensures that all hygiene standards are observed when preparing the food materials.
• To follow and enforce food hygiene at all times.
• Maintain personal grooming and hygiene standards.

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

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

Responsibilities:

• Expertise in Western & Japanese cuisine
• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request and/or food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience required
• Possess good communication and interpersonal skills
• Ability to work independently
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more informat

Roles & Responsibilities

We are hiring Supervisor for our cosy neighborhood plant-based cafeteria – Soul Kind Café! At our café, we serve vegetarian and vegan local as well as Asian-fusion cuisine. We are looking for customer service-oriented individuals with the right attitude to join us!

Job Description

• In charge of daily shop operations and management of service and kitchen crew
• Kitchen management including cooking and organization of inventories.
• Provide friendly, excellent, and professional service to our customers to ensure they have an enjoyable and pleasant experience
• Overseeing duties of cafe crew - including customer service, cashiering, cooking.
• Cashiering duties including closing the register at the end of the day – filling in the closing forms and settling all modes of payment
• In charge of the daily handling of cash revenues and the float. This requires you to be detail-oriented in counting the daily sales and float, as well as being customer oriented to process various modes of payment
• Always maintain cleanliness and organization of the cafeteria
• Ability to upsell and collect feedback from customers on their meal and service

Requirements

• Positive and can-do attitude
• Customer service-oriented individual
• Possess good interpersonal communication skills
• Prior experience in F&B, including kitchen supervisory duties would be advantageous

Expected Start Date: 01/03/2024

Job Descriptions

· Straight-shifts schedule of 5 days 44 working hours

· Assist Chef with creation and preparation of pastries

· Ensure that food handling and hygiene regulations are followed in accordance with NEA standards

· Ensure that the quality, quantity, and correctness of food items served and displayed are as per standard recipes of Company and Chef

· Check that quantity and quality of items ordered are received and stored in proper condition

Requirements

· 1 – 2 years relevant experience in French pastries

· Able to learn and adapt to various line positions within location

· Ability to work effectively in a team environment

· Presents a positive and professional attitude at all times

· Only Singaporeans may apply

Please apply with a detailed resume indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Only shortlisted candidates will be notified.

Local Chinese Restaurant Looking for Sous Chef:

• Cooking according to customer orders 根据客户订单烹饪
• Assist Head Chef in overseeing the culinary operations 协助主厨监督烹饪操作
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard 确保烹饪团队保持烹饪质量和标准，同时遵守健康和安全标准
• Preparing ingredients and ensure sufficient supplies at cooking station 准备食材并确保烹饪台有足够的供应
• To maintain cleanliness, cleaning, neatness and ensuring that employees maintain their personal hygiene in the kitchen areas 保持清洁、清洁、整洁并确保员工在厨房区域保持个人卫生
• Weekly cleaning of kitchen hood filtering board 每周清洁油烟机过滤板
• Any other ad-hoc duties assigned by Head Chef总厨指派的任何其他临时职责

Requirements 要求:

• At least 2 years of relevant work experience 至少 2 年相关工作经验
• Prior experience in Chinese cuisine will be an added advantage 有中餐经验将是一个额外的优势
• Good culinary knowledge and skills 良好的烹饪知识和技能
• Always maintaining a good hygiene level at all times, be it personal or within own department. 始终保持良好的卫生水平，无论是在个人还是在自己的部门内。
• Possessed Food Hygiene Certificate 持有食品卫生证书
• Able to work well independently as well as in teams 够独立工作以及团队合作

Job Summary

• Take full responsibility of all food, kitchen labour, stewarding, equipment/capex and hygiene/sanitation standards.
• Kitchen productivity, par-level, deployment cost, kitchen supervision, hands-on training and continuing people development.
• Supply chain, product sourcing, quality control and COS.
• Core menu development of traditional Austrian/German fare, seasonal produce, cost tabulation and recipe/photo archiving.
• Be actively involved in the restaurant(s) culture, creating gastronomic and guest experience. Be visible and approachable by staff and guests alike.
• Be actively involved in concept development. Raffles City refurbishment and any other areas where your expertise is a must.

Main Duties and Responsibilities

• Plan menus for all outlets and work closely with the 'Culinary Committee' and Marketing for alignment.
• Schedule and coordinate the work of all kitchen employees and ensure efficient food preparations, manpower deployment, timekeeping and liaise with Chef de Cuisine, HR and/or other senior kitchen employees (if any), to assure correct food production and consistency is achieved.
• Approve the requisition of products and other necessary food supply at optimum cost and quality.
• Develop kitchen manual, standard recipes and techniques for food preparation and presentation which will help to ensure consistency, quality delivery and uncompromised guest satisfaction.
• Establishes controls of minimise food and supply waste and pilferage. Exercises portion control for all items served and assists in establishing such documentation SOPs.
• Ensures and maintain the high standards of sanitation, cleanliness and safety in all kitchen areas. Follow Government guidelines at all times.
• Safeguards all food preparation by ongoing training of all staff to increase knowledge and development of food safety, sanitation and accident prevention principles.
• Prepare necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Supervise the cooking of items that require skilful preparation.
• Ensure proper staffing for maximum productivity to deliver the highest standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for Chef de Cuisines, Sous Chefs and all other organisational kitchen staff.
• Involved in Human Resource (HR) issues for BOH including: Staff motivation, recruitment, discipline and training, staff appraisals.
• Solicit feedback from guest, during table visitation, likewise for staff; in areas for improvement and incorporates useful suggestions into enhancing kitchen operations.
• Execellent leadership skills, coaching and counselling problems with employees and keep an open door policy.
• Regular exchange of best practices and HR matters with Manager of Operations and colleagues.
• Proper and timely submission of documentation and information to Head Office, fellow colleagues, and others.
• Perform other duties as directed by the Managing Director.

Job Specifications

• Specialise in Western/German Cuisine
• PC literate with knowledge in MS Office
• At least Diploma in Culinary Arts or any related fields
• At least 5 years of experience in management of Kitchen Operations, Food Costs ,Food Quality control and R&D or creation of cuisines.

Competency Profile

• Leadership - Coaching, Delegating Responsibility, Building and Driving Team
• Interpersonal - Teamwork. Ability to create a great working environment to minimise staff turnover and grievances.
• Business Management - Innovation, Managing Work
• Personal Attributes - Authenticity and Integrity, Results Driven
• Technical / Professional - Knowledge and Skills
• Perform other duties as directed by Managing Director

Kitchen chef with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

Experience for Minimum of 6years in Expertise in Andhra Cuisine, and experienced in South and North Indian Cuisines

Experinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 20 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• 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.

Job Description & Requirements

min 3 years in western cuisine, familiar with western ingredients

strong execution on the station, and also able to handle ordering, inventory management

able to organize your work independently

team player with positive attitude

open minded

5 day work week ( Wed - Sun ), 0700 - 1600/ 1630

fair pay

Experience for Minimum of 12 years in Expertise in Andhra Cuisine, and experienced in South and North Indian Cuisines

Experinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 12 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• 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.

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 or split shift

Must be able to work extra hours or weekend if needed

We are looking for a passionate and ambitious Head Chef specialising in authentic classic Mexican Food for our new opening F&B restaurant. The Head Chef manages and oversees operations in the kithcen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures problems that arise are rectified in a positive and professional manner.

Job Responsibilities and Requirements:

• At least 5 to 8 years of relevant experience as Head Chef.
• Experience in Mexican and high volume in kitchen and managing the team.
• Knowledge on Mexican food products.
• Culinary Diploma/Degree required with culinary creativity or related field.
• Excellent kitchen planning skills and good understanding of food and beverage marketing.
• Good interpersonal skills and possess the ability to motivate and influence.
• Innovation in creation of new dishes and the executionof food and beverage.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Up-to-date with culinary trends and optimized kitchen processes.
• Perform miscellaneous job-related duties as assigned
• Language skills - fluency in English (oral/written) and Spanish for communication with customers will be added advantage.
• Motivated to work in a fast paced environment.
• Ability to work under stress.
• 6 days work incl. weekends and public holidays.

Salary:

• Full time salary starting from $6.5k up to $8.5k depending on experience.
• The position and remuneration package will commensurate to work experience and educational qualifications.

We regret that only shortlisted candidates will be notified.

Responsibilities:

* 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

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Responsibilities:

* 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：

* Profound knowledge of different kinds of beverages

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

* Able to work night shift

Experience for Minimum of 12 years in Expertise in Andhra Cuisine, and experienced in South and North Indian Cuisines

Experinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 20 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• 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.

Our new outlet specialises in Western Fusion Healthy Food such as Salads, Vegan dishes, Acai bowls, Grilled meats and hot/cold beverages.

We are hiring Head Chef ($5000-7000) and Sous Chef ($3500-$5000)

The Head Chef/Sous Chef is in charge of kitchen operations. Ideally with experience and expertise in healthier food preparation. He is a professional and provides strong leadership to the team. He works closely with the management team.

Responsibilities

-Manage smoothly the kitchen operation and kitchen team

-Efficient food preparation and food costing

-Ensure good food quality and hygiene

-Source and handle food ingredients suppliers

-Menu planning and design

Requirements

-Good Culinary Skills

-Spoken and Written English Language

-Good Hygiene Practice

-Pleasant Personality and Good Social Skills

-Good Leadership

Come join us to express your Andaz as Chef de Cuisine - 665 Degrees Fahrenheit if the following describes you.

You will be responsible for the efficient running of our premium steakhouse, 665°F and further elevating the restaurant to be one of the leading steakhouse restaurants. As the Chef de Cuisine, you will be responsible in overseeing the food preparation & logistics; managing an efficient kitchen team; taking care of the inventory of food and kitchen supplies; ordering; implementing policies and procedures.

Your Profile

• Professional diploma in Food Production
• Minimally two years’ experience in the capacity of a Chef de Cuisine/Senior Sous Chef in a premium steakhouse restaurant
• Has a sound knowledge in food cost control
• Great personality & flair in creativity
• Exudes passion in food management/creation
• Ability to relate to various cultures and groups
• Comprehensive knowledge of kitchen hygiene practices
• An inspiring leader who manages by example

** Please note that this is a local packaged position **

Experience for Minimum of 12 years in Expertise in Andhra Cuisine, and experienced in South and North Indian Cuisines

Experinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 12 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• 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.

We are a Japanese Restaurant established since 2008 seeking for a dedicated Sous Chef. Reporting to the Head Chef, you will assist in the managing the productivity of kitchen staff & maintaining impeccable personal hygiene as well as setting high safety standards. Other duties include developing new recipes & perform various administrative tasks, such as ordering supplies & tracking inventories.

Job Description

• Plan & manage daily food preparation activities & staff supervision.
• Modify & creation of menus that meet high quality standards.
• Ensuring that all food items are prepared and served based on the restaurant’s recipe, preparation, and portion standards.
• Ordering kitchen ingredients based on menu & market demand.
• Calculate & control food/beverage costing against revenue.
• Maintain good food presentation & customers' satisfaction.
• Upkeep of kitchen equipment & follow-up on repairs/maintenances.
• Comply with good food hygiene including health & safety standards.
• Training of kitchen staff on culinary skills & personal well-being.
• Scheduling shifts by business hours, days & occasions.

Job Requirements:

• Strong leadership quality with excellent interpersonal skills.
• Sound cost management, analytical & conceptualization skills.
• Self-driven, creative & strong passion in the F&B environment.
• Minimum 5 years relevant experience in similar capacity.
• Preferably with diploma in food services or related disciplines.

Interested candidates, kindly send in your full details together with expected salary and contact number to [email protected]

We are hiring a chef for Korean Chinese Cuisine.

The candidate must have experiences related and fruitful knowledges on recipe.

- Cook

- Order ingredients

- Develop menu and research ingredients in local market

- Maintain Kitchen's hygiene

- Manage Kitchen staff's rotation schedule

- Research market in Korea & overseas