Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description:

• As a Pastry Sous Chef, the incumbent shall be working closely with the Pastry Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Pastry Sous Chef is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Pastry Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Pastry Sous Chef has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 5-7 years of experience in a fine dining restaurant/Michelin-starred establishment.

Please send your resume to [email protected]

Ayam Taliwang (S) Pte Ltd. specializes in multi-cuisine concepts and restaurant operations. We operates 25 restaurants, cafes and kiosk in Singapore, Indonesia and Vietnam under different F&B brands, namely, Pham Quyen Vietnamese Streetfood, Pham Quyen Vietnamese Cuisine, PQ rolls, 1929. These brands serve authentic cuisines of different ethnicities, namely Indonesian, Chinese, Thai, and Vietnamese.

We are currently looking to expend our Singapore operations for our Vietnamese Cuisine. Specilizing in Vietnamese Cuisine. We have been featured in a number of media coverage.

We are looking for passionate food lover, who are positive and have an entrepreneurship mindset.

Selected applicants have the opportunity to manage upcoming outlets islandwide. Training is currently held in the west area.

Irregardless of your race, gender, religion or age. (Yes we accept mature team members!)

Benefits:

Peformance Bonus

Staff Meal

Shift Allowance

Uniform Allowance

Medical Benefits

· Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.

· Prepares food before the arrival of guests.

· Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.

· Seasons food according to recipes or company needs.

· Orders ingredients and spices as needed.

· Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.

· Portions, arranges, and garnishes food based on client preference.

· Assists other cooks during the food assembly process.

· Estimates expected food consumption and organizes preparation.

· Prepares any necessary sauces or accompaniments before meal service begins.

· Cleans food preparation areas as determined by law and company policy.

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

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

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 or split shift

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

Job Description

You will be working in a commercial kitchen performing the below functions:

• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around;
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO);
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures;
• Assist in planning rosters and deployment of staff as and when requested;
• Monitor the performance of machines/equipment and report any malfunction;

Requirements

• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Possess good decision-making, problem solving, communication and training skills
• Willing to be cross deployed across sections in Food Solutions when required
• Preferably with minimum 5 years of relevant experience in hotel food and beverage business
• Have good knowledge in preparation of different cuisines
• Have the ability to work in a large brigade with a multi culture team
• Be prepared to undergo a practical test to display his/her culinary skill
• Comfortable with shift work

The Butcher's Wife - Sous Chef

Up to $2,500 Completion Bonus "Terms & Condition Applied"

Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of Spa Esprit Group, there are also opportunities for promotion and growth across the company.

Our Team Culture

We're passionate to develop our people to create the next generation of leaders by training and promoting from within.

Our people aren't robots, we empower people to be themselves, and let their personality, ideas and creativity shine. We take care of our people and work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams through creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef – Oriental cuisine
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

SOFRA TURKISH CAFÉ & RESTAURANT

We are looking for Turkish Cruisine chef to join our Kitchen team.

• Knowledge of Turkish and Mediterranean Cruisine.
• Ability to teach fellow chef, team-players.
• Good customer service skills, the ability to work flexible hours, and at least six months of kitchen experience are preferred.
• Interpersonal skills – must interact with other chefs, management, and kitchen staff to receive instructions, feedback, and assistance.
• Reading skills – the ability to read and comprehend well is necessary
• Flexibility – may be required to work alternating shifts, weekends, and holidays.

Others:

- Career advancement prospects

- Good working environment

- Salaries will commensurate with qualifications and experience

- Location: Town

- Knowledge of Turkish Language

Qualified or interested candidates, please send your updated resume in WORDS format,

stating the following :-

- Availability

- Current / last drawn salaries

- Reasons for leaving previous employment

- Expected Salary

We regret that only shortlisted candidates will be notified.

Pastry Chef - Up to $3500 / Roster Schedule / Hotel [3770]

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Duxton Hill - Hotel
Salary Range: $3000 - $3500

Job Description:

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Key responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations

Requirements:

• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills
• Able to work independently and a good team player
• Able to work on weekends and public holiday
• Able to work within tight deadlines

Whatsapp 91834574 for more information

想要学习制作世界顶级小笼包或炒饭吗？马上直接 whatsapp 向我们询问！

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

欢迎大家加入我们的大家庭，同我们一起成长!

ob Responsibilities:

• Monitor food quality and consistency, ensuring that all food presented to our guests meets the highest standards.
• Implement proper purchasing, receiving, and ingredient storage standards in the kitchen.
• Assess the freshness, presentation, and temperature of food served on a continual basis.
• Control food portioning, serving practices, and ingredient purchases to align with standard operating procedures, minimizing wastage.
• Plan and update menus, propose recipe costing for approval by the Head Chef/F&B Manager.
• Participate in F&B promotions as needed.
• Maintain personal hygiene and grooming in accordance with National Environmental Agency standards and HACCP guidelines.
• Uphold the highest standards of cleanliness, hygiene, and sanitation in the kitchen, covering areas such as refrigerators, freezers, ceilings, walls, floors, shelving, working tables, and utensils.
• Ensure hygienic storage of all equipment in designated areas.
• Swift and efficient storage of perishable items, utilizing all items completely to avoid wastage.
• Guarantee the freshness of all ingredients, adhering to their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Actively respond to and handle guest problems and complaints.
• Perform any other ad-hoc duties as assigned.

Requirements:

• Solid knowledge of Western cuisine and Salad bowl with a minimum of 3-5 years of working experience.
• Proficient in food planning and preparation with a creative approach.
• Strong team player and problem solver.
• Effective communication and interpersonal skills.
• Availability to work on weekends and public holidays.

Job Highlights
5-day 44 hours work week
End-year performance bonus
Group medical, hospitalisation and dental insurance

Job Description

The Butcher’s Wife Chef (Gluten free Brazilian Wine Bar)
Up to $2,500 Completion Bonus "Terms & Condition Applied"
5-day 44 hours work week

Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Our Team Culture

Our people aren't robots, we empower people to be themselves, and let their personality, ideas and creativity shine. We take care of our people, we work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams through creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles. Our team supports each other, looks after each other and works together to achieve our goals.

As we grow, were on the lookout for full-time and part-time roles in Singapore, Malaysia and internationally. We have upcoming roles for experienced talent, along with junior talent who are keen to gain experience from industry-leading chefs, sommeliers, baristas, bakers, pastry chefs and our leadership team.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

Job Description:

• Prepare high quality Western food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

The following is a general job description for a sous chef in a restaurant:

Assisting the head chef in menu planning and creating new dishes

Overseeing the kitchen staff and ensuring that all tasks are completed efficiently and to a high standard

Supervising food preparation, including measuring and mixing ingredients, marinating, seasoning, and cooking

Maintaining kitchen hygiene and cleanliness by ensuring that all equipment and surfaces are cleaned and sanitized regularly

Ensuring that food is stored appropriately, following food safety and hygiene standards

Managing inventory and ordering supplies as needed

Managing food costs by minimizing waste and ensuring that the kitchen operates efficiently

Training and developing kitchen staff, including ensuring that they follow safety and hygiene protocols

Communicating effectively with front-of-house staff to ensure smooth service and that the kitchen meets guests' needs and expectations

Occasionally stepping in to cook and prepare dishes during busy periods or to cover other chefs' shifts.

To excel in this role, you should have significant experience in a busy kitchen environment, with a strong understanding of food preparation techniques, kitchen management, and inventory control. Additionally, you should be a strong communicator, able to work well under pressure, and committed to maintaining high standards of hygiene and food safety.

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

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

We are a looking for a Cook with speciality and experience in Kerela stle Authentic Veg/Non-Veg curry

Requirements And Skills

Proven work experience as a Chef or Cook

Minimum Diploma or Degree Qualification required

Hands-on experience with various kitchen equipment

Ability to remain calm and undertake various tasks and stand in Skills.

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

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 Chinese specialty equipment

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

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Shangri-La Rasa Sentosa, Singapore

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

As theChef Concierge, we rely on you to:

• Leading the concierge eam
• Provide a personalized guest service
• Engage with guests and enhance their overall experience with the resort
• Create an exceptional and memorable experience for all guests
• Review process and keep up to date the latest trends in the industry

We are looking for someone who:

• Takes pride in being a hotelier
• Loves interacting with guests and customers
• Is a self-starter and a team player
• Loves being creative with an eye for detail
• Enjoys crafting best-fit solutions for the guests
• Has strong interpersonal and communication skills

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

A head chef typically has the following duties and responsibilities:

Copy this section

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards