The candidate is required to

• Wash & Cut vegetables, meats, seafood and poultry.
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.

Job Descriptions

Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard

In charge of overseeing minimumally 5 outlets of kitchen operations

Following kitchen and hygiene set standards

Responsible of managing the SOP for kitchen team

Managing COGS for all outlets

Ensuring of food freshness and expiries

Setting food standards and quality

To remove any hazards and make safe any defects in the kitchen or equipment

In charge of food ingredient ordering

Managing weekly food menu

Capable to come up with new dishes on a quarterly basis

Required to hands on when necessary

Job Requirements

At least 5 years of experience

Must have experience in chinese and vegetarian cuisine

Team Player

Able to work in a fast-paced environment

Required to work on weekend

Need to run site daily

Main Duties and Key Responsibilities:

• Responsible for assisting the Executive Chef in operating multi-facility food production operations.
• Supervises the kitchen staff and ensure that they perform their jobs as expected of them.
• Responsible for maintaining adequate supply of materials required in the production of food.
• Prepares and controls food usage in order to minimize waste.
• Co-ordinates with F&B service personnel to ensure that a high standard of service is offered to the members.
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the NEA requirements.
• Prepares and revises menus as and when necessary.
• Assists in cooking when the situation warrants.
• Performs opening and closing duties as specifies.

Requirements:

• Should possess at least N/O Levels with at least 3 years of relevant working experience.
• Should possess basic computer skills.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 March 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Chinese Cai Fan Looking for someone with following characters:

1) Willing to learn

2) Independent

3) Good team player

4) Sense of responsibility

Job scope:

Marinating and preparing of meat and veggies.

Prepare cooked food for customers.

general cleaning of equipment and work area.

Salary from 2800 SGD.

interested, please contact via email:

[email protected]

Kitchen Chef require by eating house , expreience in local cooked food.

Knowiedge beverages , indian food , seafood will be ab adventage.

work indepenance , hard working and can start work immedialy .

Hi,

We are hiring a Head Chef for our new Restaurant

Requirements:

-Experience with Franco Asian Cuisine is a must

-Experience working with Sichuan spices is a must

-Basic knowledge in beverage construction is required

-At least 5 years experience as a head chef

-Well versed in both Western and Asian cuisine

-Experience in calibrating josper grill

-Experience in working with wood fire

-Able to train new staff and lead the kitchen to high standards

-Able to work on weekend and holidays

-Able to relocate and travel when required

-Experience in pre opening setup

-Experience in reaching an agreement with beverage suppliers and food suppliers

-Creative mindset and able to come up with new seasonal menu

-Able to work with an extensive range of fresh produce from all around the world

Job Descriptions

• Taking Leadership role in kitchen operations, including food preparation, cooking, and cleanup
• Maintain control of the kitchen and equipments to ensure efficiency
• Plan menus, generating new dishes according to trends and seasonal ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to keep kitchen clean
• Inspect raw and cooked food to guaranty quality + handle monthly inventory
• Collaborate with the owner to aline kitchen operations with the overarching goals of the cafe
• Recruit and train chefs and kitchen staff
• Be open to growing a Start-up Cafe with the owners and building a family environment
• Culinary Training + Food Hygiene Certification a must
• Positive attitude, Patient and enjoys a fun environment

Job Requirements

• 3 years of culinary experience

Benefits

• 7 days annual leaves/ medical insurance

Working hours

• 6 days work（10am to 7pm）

Highlights

Location: Outram Road (Dhoby Ghaut / Havelock MRT)

Salary: Up to $5500

5 days work week, weekend depending on needs basis

Benefits: 13 month salary AWS, performance bonus

Job Summary

Head Chef manages and responsible for the Kitchen and Stewarding operations. The Head Chef ensures the food comes out of the kitchen in a timely manner, quality of the food, following all food safety regulations, creating new food entrees, and coordinating the entire kitchen. He/She controls the budget and ensures the quality of the kitchen and stewarding operations. He/She ensures that the problems that arise are rectified in a positive and professional manner. The Head Chef also oversees and supervise all kitchen and stewarding staff.

Key Responsibilities

Manage Kitchen & Stewarding operations

• Lead the development and implementation of operations strategies and plans for the Kitchen and Stewarding department
• Develop and review operating procedures and service standards for Kitchen and Stewarding operations
• Oversee Kitchen and Stewarding operations to ensure adherence to organisational standards and procedures
• Oversee partnerships and quality of outsourced services
• Manage asset and inventory control
• Ensure proper equipment maintenance and operations
• Lead knowledge management to facilitate Kitchen and Stewarding operations

Drive service and operational excellence

• Lead the development and evaluation of service recovery strategies for addressing service gaps
• Lead improvement initiatives and service innovation to enhance service quality and operational efficiency
• Evaluate industry best practices and new technology applications for organisation's adoption
• Ensure the serving of quality and consistent culinary dishes and on schedule
• Develop menu offerings
• Interact with guests to gather feedback on service quality
• Manage quality controls and approve all foods before they leave the kitchen

Budget & Cost Management

• Lead yearly budget forecasting processes for the department
• Manage departmental budgets to ensure proper utilisation and accounting of resources
• Forecast supply needs and estimate costs
• Determine and manage food inventory needs, stocking and ordering
• Manage cost control and stock of food
• Coordinate with procurement department with market list in sourcing of raw food items

Manage Operational Risks

• Review compliance management on organisational guidelines and legal regulations required for Kitchen and Stewarding operations
• Develop crisis management, business continuity and recovery plans for the Kitchen and Stewarding department
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Ensure all chefs obtained mandatory certification on food hygiene and/or food safety courses

Team & Report Management

• Lead the management of staff performance to achieve department goals
• Mentor, coach and guide the teams
• Oversee the implementation of capability development plans for staff
• Managing and working closely with other chefs at all levels.
• Present Kitchen & Stewarding reports and recommendations for management update and decision-making

What it Takes

• Diploma in Culinary & Catering Management or equivalent
• Possess Food Hygiene Officer certification
• Minimum 12 years of relevant working experience with 8 years of management experience
• Passion for food and hands-on experiences
• Able to work independently, under pressure and deliver quality work
• Able to work on weekends and/or public holidays

Key Competencies

• Proficiency in Local, Western Cuisine, Banquet cooking
• Knowledge of the food industry and trends
• Budgeting skills to cost management
• Able to create new menu items
• Proficiency in Microsoft Office in Word, Excel and Outlook
• Strong communications and written skills
• Strong leadership skills
• Team player qualities
• Attention to details

Interested Applicants, please submit a copy of your updated resume (in MS Word Format) and send to [email protected]

Talents@Work Pte Ltd (21C0501)

Joshua (R22107946)

*We regret to inform that only shortlisted candidate will be notified. Thank you

• Requirements: must be able to speak Vietnamese
• Must be quick hands & quick legs type with good initiative to get things done
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all the necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Brief description of the Restaurant

Located in the heart of Orchard Road, Lawry’s The Prime Rib Singapore is distinguished for its exceptional American cuisine; serving only the best.

Overlooking the vibrant streets of Orchard Road through the 4-metre-high floor-to-ceiling windows, Lawry’s boasts a seating capacity of up to 160. It exudes an air of opulence with its sleek interpretations of luxury.

Be prepared to indulge in their authentic Signature Prime Rib of Beef! Each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward and ensures uniformly juicy and flavourful meat. It is then carved from the famous Silver Carts and served with the table-side showmanship of the

Original Spinning Bowl Salad. End your meal on a sweet note with Lawry’s Signature dessertthe Strawberry English Trifle.

Job Descriptions

• Collaborate with the Executive Chef to plan and execute the daily operations of the kitchen.
• Supervise and mentor kitchen staff, ensuring adherence to culinary standards and safety protocols.
• Assist in menu development, taking into consideration seasonal ingredients, customer preferences, and culinary trends.
• Oversee the preparation and presentation of dishes, maintaining consistency and excellence in taste and visual appeal.
• Manage inventory, control costs, and ensure efficient use of resources to meet budgetary goals.
• Maintain a clean and organized kitchen environment, complying with sanitation and food safety regulations

Job Requirements

• Proven experience as a Sous Chef or senior role in a high-end restaurant setting.
• Culinary degree or equivalent professional training.
• Strong leadership and communication skills.
• Creative and innovative approach to culinary arts.
• Ability to thrive in a fast-paced environment and handle pressure gracefully.
• Knowledge of current culinary trends and a commitment to continuous learning.

Benefit

• Competitive salary commensurate with experience.
• Health and dental insurance coverage.
• Staff discounts at Lawry's The Prime Rib
• Performance Bonuses

Working hours

• 6 Days 48 hours/week

Restaurant Managers provide administrative and operational support to senior management and even run the staff in the manager's absence. Their tasks include food preparation, serving, collecting payments, handling the cash register, maintaining supplies, providing customer service, and training new employees. Based on the most successful sample resumes for Assistants Restaurant Managers, critical skills for this role are teamwork, leadership, resilience, customer service orientation, food handling knowledge, and good communication skills.

• Can cook Sichuan cuisine
• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• To ensure that the department’s rules and regulations are observed at all times.
• Instruct and delegate duties fairly and in an appropriate manner to the subordinates.
• Provides functional assistance and direction to the kitchen’s daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that all staffs are aware of the Safety policy of the section.
• Check that all mis en-place of all items are prepared correctly and ready.
• Prepares orders to established standards. Ensures that assignments are carried out fast and efficiently.

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Minimum ‘O’ level or Diploma in F&B service or equivalent

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Chef De Partie Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

Requirements

• Proven min 2 years to 5 years’ experience as a 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

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 March 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Job Scope:

· Responsible for the overall daily food production and back of the house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/administration reports to the Unit Manager.

· Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Keeping Food Sampling and Daily Cooking Core temperature recordings.

· Ensure recording temperature for all refrigerators.

· Perform all other common duties assigned by both the client and management of Sodexo Singapore.

Skills, Knowledge & Experience

· Minimum 8-10 years’ experience in similar capacity with or without qualification.

· Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

· Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

· People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

· Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

· Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

· Team player.

Maintaining culinary standard up to company’s requirements

Interested applicant kindly whatsapp Puteri : 98638055

Chef de cuisine responsibilities

Here are some typical chef de cuisine responsibilities that can be useful to understand if you're considering this path in a professional kitchen:

1. Manage daily operations

2. Plan menus

3. Create new recipes

4. Maintain relationships with suppliers

5. Monitor the latest food trends

6. Manage Kitchen Staff

7. Maintain Health and Safety

8. Perform Quality Control

Qualifications

To work as a chef de cuisine, completing formal training in culinary arts is typically necessary. This can include formal qualification from a culinary school to learn about different cooking methods, nutrition and food preparation techniques. In addition, completing a food safety certificate is necessary if you're working as a chef or responsible for handling food in a professional kitchen.

Experience

Because a head chef is the most senior position in a professional kitchen, many employers look for candidates with extensive experience working in a restaurant as a chef. Experience can also demonstrate candidates' understanding of restaurant best practices and basic food principles to plan menus that appeal to customers. Additionally, employers may seek candidates with experience managing stations, lines or shifts to provide evidence of their management skills.

Skills

You can benefit from various skills. This may include managing staff and the ability to handle pressure. As with most jobs, chefs need a mix of soft and hard skills. Some important skills can include:

Creativity: Being innovative can allow you to create unique menus and dishes that appeal to and engage customers.

Flexibility: Working as a chef can mean working split shifts, including holidays and weekends.

Adaptability: In the kitchen, you may encounter issues with product delays or adapting the menu if a particular ingredient becomes unavailable.

Communication: Professional kitchens can be loud, hot and busy, so good communication skills can help team members to understand their roles and responsibilities, reduce stress and keep everyone focused.

Leadership: Establishing clear goals and high standards for the kitchen can ensure everyone understands their role and responsibilities, impacting customer experience and satisfaction.

Mentoring: Good leaders also mentor their staff, helping to guide their team to improve their skills.

Culinary knowledge: Understanding different techniques, flavours and tools can be essential to create interesting and unique dishes.

Dexterity: Chefs typically make detailed cuts and use sharp tools, so dexterity and agility can be important for chefs who work with their hands.

Physical fitness: You can spend a lot of time on your feet, lifting heavy ingredients or tools or walking around the kitchen to assist or inspect your team.

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

1. Ensure that employees report for duty punctually, wearing the correct uniform, shoes and name badge.

2. Ensure that all employees are courteous and professional at all times.

3. Supervises the employees, ensuring that the correct standards of service is maintained and continuously improved.

4. Ensure the quality of food preparation is in accordance with the established standard.

5. Ensure the quality of food collected from the store before using.

6. Ensure the cost effective production of raw materials so as to minimize wastage.

7. Ensure proper portion control of food.

8. Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.

9. Ensure cleanliness and maintenance of all outlets, refrigerators, freezers, working tables and equipment.

10. Ensure the highest standard in preparation, storage and handling of food according to ENVstandards.

11. Ensure staff practice “First In First Out” standard.

12. Performs any other duties as may be assigned from time to time by the Management

We are a multi-faceted luxury F&B lifestyle company with over a decade of brand-building experience. We are behind several well-loved Singaporean and global craft food brands and have a house brand specializing in luxury coffee.

We are looking for a dedicated and hardworking Assistant Pastry Chef in our kitchen.

Our Assistant Pastry Chefs are required to:

• Work with the team on product development, and formulate new recipes to cater to different demands of the company.
• Refine and improve existing processes.
• Test product rollout training, quality control, and measurement.
• Support the team with relevant information and assistance where required, for marketing and retail purposes
• Ensure smooth operation and that food served is of consistent quality at all times.
• Understand and manage the wastage and spoilage of ingredients and other food items.
• Maintain the premises of baking area in a neat and hygienic manner.
• Have a good know-how of operating baking machineries and implements.
• Perform all other tasks or projects as assigned by senior management.

Qualifications/ Experience

• Certification in Patisserie or Bakery
• At least 1 years of experiences as pastry or bakery profession
• Excellent time management skills and ability to self-direct when necessary
• Ability to keep a calm, mature, professional demeanor at all times

As a Sous Chef, you will plan, direct, control and co-ordinate the activities of the kitchen staff. Your responsibilities includes but are not limited to:

• Assists in building an efficient team by taking an active interest in their welfare, safety and development.
• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.
• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.
• Planning of cost control
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
• Ensure the quality of food preparation is in accordance with the established standard.
• Quality control of ingredients
• Provides ideas for new dishes and menu planning.
• Checks food items/ingredient stock and prepares daily market list.
• Equipment Control
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

Requirements

• 3 years of relevant experience in relation to the Sous Chef Position
• Good time-management skills and able to work under pressure
• Team player with good leadership and communication skills
• Able to do shift work, weekends and public holidays

For more information, please visit www.goodwoodparkhotel.com.

Please be informed that only shortlisted candidates will be notified.

COMPANY DESCRIPTION

Who we are

If you're passionate about shaping ideas and communities that build the future, we have an exciting opportunity for you.

Constellar convenes businesses, curates ideas and creates opportunities for sustainable business growth. We are one of Singapore's largest exhibition organisers and the venue manager for Singapore EXPO, based in Singapore with a regional footprint in China, India, Malaysia and Indonesia. We want to be a global leader headquartered in Asia, helping businesses scale ideas, communities and solutions for global business impact. We do this by curating and developing influential trade and consumer events for key industries and sectors, connecting people, global marketplaces and networks for sustainable growth.

Learn more about us at constellar.co.

What it's like to work here

Meetings, Incentives, Conventions and Exhibitions, or MICE, is a vehicle for new businesses, partnerships and regional co-operation. We're privileged to have a front seat at the intersection of creativity, communities and collaboration, with a unique opportunity to connect a global eco-system of partners, businesses and consumers in the MICE industry daily. Our ambition is to become a global leader made in Asia, and Asia's top MICE company: A vision shared by our shareholders Temasek and Cuscaden Peak Investments.

We recognise the immense opportunity we have to lead with purpose, demonstrate leadership and commitment to sustainable and responsible business practices, and activate impactful networks for sustainable growth.

With about 200 employees we're a growing company with large aspirations to scale in the next five years. It can get intense and it will be messy at times. But few places can give you a seat at the table where you can contribute directly to the development of the business, the cultural DNA of an emerging MNC, and the building of a company proudly made and headquartered in Singapore with global business impact. And with two lines of businesses across events and venues, we provide opportunities for you to cross over from one to the other to build range in your career.

You don't need to have MICE experience to work with us. We're looking for ambitious, entrepreneurial self-starters with a strong sense of ownership, passion and curiosity, driven by our values of care, ownership, trust, passion and innovation.

RESPONSIBILITIES

• Oversee and coordinate all kitchen personnel, including stewarding, food preparation, cooking, and plating, ensuring that all dishes are prepared to the highest standards of quality and presentation.
• Ensuring proper handling and storage of all food items in accordance with hygiene standards, sanitation, and health regulations.
• Collaborate with other departments, such as event planning, and client services to ensure that all function needs are met.
• Manage inventory and ordering of food, supplies, and equipment, maintaining appropriate stock levels and minimizing waste and loss.
• Perform additional duties, as needed, to support the success of the overall culinary operation.
• Ensure resources meet business needs through the effective management of working roaster.
• Maintaining food costs and labor costs.

• Diploma in culinary arts or a related field.
• At least 2 - 3 years of experience as a sous chef in a high-volume establishment.
• Strong knowledge of and proficiency in various cooking techniques and styles, as well as knowledge of food and beverage trends and innovations.
• Excellent communication, interpersonal, and leadership skills.
• Ability to work effectively in a fast-paced, multitasking, and high-pressure environment.
• Exceptional attention to detail and organizational skills.
• Strong problem-solving and decision-making abilities.

Work location: Expo