We have a position opening available for passionate individual in Italian cuisine and part of our team.

Chef de Partie.

Job Scope:

Kitchen operation from food preparation to final production.

Cooking food with quality.

Following instruction and duties assigned by Chef / Sous Chef.

Cook a variety of dishes, including appetizers, entrees, and desserts

5.5 Day week - Split Shift - Lunch and Dinner Service

Monday - Friday: 10.30 - 2.30pm/ Break/ 5.30pm - 10.30pm

Saturday Lunch Off / 4.30 - 10.30pm

Sundays Full Day Off

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

Founded in 2011, Sunset Hospitality Group (SHG) is a global leader in creating and managing unique hospitality experiences. Operating in 16 countries with 31 brands, SHG delivers high-quality services across resorts, beach clubs, restaurants, and nightlife venues. Notable concepts in its portfolio include METT Hotels & Resorts, Azure Beach, Ammos, Dream, SUSHISAMBA, and more.

We are now looking to hire Head Chef,reporting to the Executive Chef and is responsible for:

Managing the resources of the kitchen and ensuring that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget.

Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.

Responsibilities:

• Controls kitchen costs to ensure that the restaurant meets budget and increase profitability
• Controls kitchen maintenance, repairs and other related expenses
• Monitors ordering and receiving food products and other supplies as required for daily operations
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Supervises and takes part in the preparation and production of all food products
• Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Inspects products quality during and after preparation, and makes adjustments as required
• Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs
• Plans and develops menus in coordination with the management

Qualifications:

• Certified Chef de Cuisine or Culinary Arts Diploma
• Minimum 5-8 years of experience in managing a large and fast pace kitchen
• Prior management experience in a similar kitchen environment
• Fluent in English
• Excellent leadership skills and the ability to lead by example in a multicultural environment
• Problem-solving skills

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

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 3500

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive 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 Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

HAAKON Superfoods and Juice is a health cafe chain, specializing in healthy foods; salads, grain bowls, grilled steaks & chicken,vegan dishes, acai bowls, smoothies, coffee & all things good.

Position available is Sous Chef

$3000 - $4000

The sous Chef manages and oversees operations in the kitchen 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 that problems that arise are rectified in a positive and professional manner.

The ideal Sous Chef will have experience in large batch food preperation as you will be operating in a central kitchen to supply to our various outlets and to customers that are subscribed to our daily meal subscription service.

Experience with Sous Vide Cooking of Meats is ideal. Experience with preparation of healthier cooking food is ideal.

Responsibilities

•Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that

food preparation is economical and technically correct and within budgeted labor cost goals

• Effectively lead teams in multiple outlets in the restaurant group

• Ensuring the highest quality food standards, safety, sanitation, and cleanliness.

• Ensure consistency of all food and products are prepared and served in accordance with

restaurant recipes, portioning, cooking and food quality standards.

• Ensure follow-through of food ordering are in accordance to approved supplier and product list

• Sourcing product and establishing relationships with suppliers

• Control of food cost and usage by following proper product storage procedures, standard

recipes and waste control procedures includes regular checks and maintenance of equipment

• Involve in menu planning, designing, and creating new menu and reviewing menu

• Kitchen staff sourcing, interview and hiring

• Staffing and scheduling for multiple outlets in the restaurant group

• Responsible for training all kitchen personnel

• Excellent working and communication skills with all stakeholders

• Responsible for kitchen personnel disciplinary matters

• Promote teamwork, performance feedback and continuously upgrading of team member’s skills.

Requirements

• Basic Culinary Skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

· Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

· Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

· Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

· Should be able to provide direction for all day-to-day operations in the kitchen.

· Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

· Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

· He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

· Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

· Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

· Determines how food should be presented, and create decorative food displays.

· Recognizes superior quality products, presentations and flavour.

· Ensures compliance with food handling and sanitation standards.

· Follows proper handling and right temperature of all food products.

· Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

· Coordinates with the purchasing department for the acquisition of needed goods and services.

· Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

· Ensure proper grooming and hygiene standards for all kitchen staffs.

Job Desceiption for head chef

We are looking for an experienced and qualified Head 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.

Responsibilities

• 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

Job Desceiption for head chef

We are looking for an experienced and qualified Head 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.

Responsibilities

• 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Degree in Culinary science or related certificate

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

Job Title: Junior Chef

Location: Singapore

Job Type: Full-time

Job Description:

We are currently seeking energetic and experienced kitchen crew to join our team in Singapore. As a kitchen crew, you will be responsible for assisting the head chef in preparing and cooking food, maintaining kitchen cleanliness and hygiene, and ensuring that all dishes are presented in an attractive and appetizing manner.

Responsibilities:

• Assist the head chef in food preparation, cooking, and plating of dishes
• Follow standard recipes and cooking techniques to ensure consistency in quality and taste of food
• Ensure that food is prepared and cooked in a timely and efficient manner
• Maintain cleanliness and hygiene in the kitchen area, including washing dishes, utensils, and equipment, and cleaning food preparation areas
• Stock and organize inventory, including food, ingredients, and supplies
• Collaborate with other kitchen staff to ensure smooth and efficient kitchen operations
• Adhere to all food safety regulations and guidelines
• Report any issues or concerns to the head chef
• Participate in kitchen training and development sessions

Requirements:

• At least 1-2 years of experience working in a kitchen environment
• Strong knowledge of food preparation techniques and kitchen safety practices
• Ability to work in a fast-paced environment and prioritize tasks effectively
• Attention to detail and a commitment to delivering high-quality dishes
• Good communication and interpersonal skills, and the ability to work well as part of a team
• Flexibility to work early morning, evening, and weekend shifts as required
• Relevant certification or training in culinary arts is preferred but not mandatory

If you are passionate about cooking and enjoy working in a fast-paced, team-oriented environment, we encourage you to apply for this exciting opportunity in Singapore.

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:

• Minimum 1-2 years of relevant working experience
• 6 days work week
• 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

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

• Study each recipe and gather all 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
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school preferred

Brief description of the Restaurant

• We are Ushidoki Wagyu Kaiseki, An authentic Beef Omakase Restaurant where you can fully enjoy head to tail and a variety of dishes in a course menu.
• Leading by Chef Nobu who has more than 30 years experience and our team never compromise raising our bar to serve the best.
• "A great chef is like an artist, creating a masterpiece with every dish" ---------Literally you will witness this!
• We are always on the lookout for like-minded service-oriented team members joining our USHIDOKI family.

Job Descriptions

• Exercise Work Safety at ALL Times in the kitchen
• Observe food hygiene
• Maintain the cleanliness of your workstations
• To adopt First-In-First-Out method for maintaining all sundries and food items and ensure accurate stock level
• To assist in the preparation and operation
• Perform such other duties and responsibilities that may be assigned from time to time
• Work closely with Head Chef in prepared food in accordance with restaurant standards
• Assist Head Chef in ordering and purchasing of ingredients
• Oversee and maintain hygiene standard
• Contribute to controlling costs, improving profit margin
• Any ad-hoc duties as assigned

Job Requirements

• 5 years of working experience at Japanese fine dining

Working hours

• 6days and 44 hours a week / Split shift

Job Description – CDP North Indian Curry

- Monitor, Train & Manage the Cooks, Junior Cooks, Trainees and kitchen helpers and assign duties & shifts.

- Prepare marinades, gravies, soups, rice, Mise-en-Place,

- Cook gravies, north Indian curries , soups, snacks & starters, biryanis, rice dishes

- Help & Assist the chefs & cooks in the other sections of the kitchen ( North Indian Curry, Indo Chinese Fusion, Sweets & Desserts, Chaats etc) as a relief in case of any acute shortage of chefs in that particular department

- Ensure the food quality, taste and the presentation of cooked food before serving.

- Ensure prompt and speedy delivery of the orders

- Maintain stocks of basic preparations

- Receive and store/ stack goods and supplies and ensure to follow the storage temperature guidelines.

- Ensure cleanliness of the kitchen, cookware and cooking equipments.

- Manage cooking stations with all necessary supplies.

- Plan menu for special occasions and festivals

- Introduce new dishes in the menu especially Signature Dishes.

Job Requirements

- Minimum Education : Nil

- Experience : Minimum 5 years work in a reputed North Indian kitchen.

Other Job Requirements

- Physical Fitness

- Must be able to read write and understand simple English

- Must be able to work on weekends ( Fridays, Saturdays & Sundays ) and public holidays.

- Must be able to work overtime on weekends and festive seasons.

Selection Criteria

· Knowledge of the cuisine

· Past work Experience

· Cooking Skills

· Food Quality

· Relevant education Degree Diploma certificate course will be an added advantage.

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

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

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

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.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. 
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. 
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
• Responsible for the planning, co-ordination and supervision of all menu implementations.
• Constantly be alert on freshness, presentations and temperature of food served.
• Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
• Supervises all food tasting sessions.
• To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
• Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

• Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Ensures that the open kitchen is well organised and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving cooperation at all times.
• Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure a correct and professional operation is conducted and ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submit to Chef’s Office by 12pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team

• Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the department head from time to time.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

Responsibilities:
* See to it that all food items for the outlet are prepared on time and meet quality and quantity standards
* Prepare food requisitions as assigned
* Maintaining cleanliness in all assigned areas
* Perform duties common to position and other duties as may be assigned
* Control cost by minimizing spoilage, waste, proper storage, and exercising strict portion control
* Ensure that cost control policies and procedures are followed
* Ensure freshness and suitability of products used by the section and that they are stored properly
* Perform miscellaneous job-related duties as assigned
* Training will be given to the right candidate

Requirements:

* Must be able to work a flexible schedule including shifts, weekends, and public holidays.
* High standard of personal hygiene
* Work hours: 7.00am-5.00pm (Day Shift)/ 12:00am-10:00am
* Able to work in face pace environment
* Disciplined, Independent, Positive working attitude
* No Experience and Juniors welcome to apply

For full-time employees, we offer the following benefits:

• A five-day work week comprising a total of 44 hours.
• Meal allowance to support our employees during their working hours.
• Staff discount applicable to all brands under the Caerus holding.
• Comprehensive medical and dental benefits to ensure the health and well-being of our employees.
• Opportunities for personal and career development, fostering growth and advancement within the company.
• The chance to move between brands under the Caerus holding, allowing for diverse experiences and skill development.

The opportunity to grow with the company, contributing to its success and sharing in its achievements.

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Manage daily Mise En Plus
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Manage, delegate people in the section
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure consistency of the dish and products
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 3 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

• Location: Central
• 5 days week / 44 hours per week
• Able to commit on PH & Weekends
• Salary: up to $3,500

JOB RESPONSIBILITES

• Plans, prepares and cooks menu items as directed by the Sous / Head Chef.
• Assists in the development and planning of menus, including future food trends, new styles of service and concepts.
• Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.
• Demonstrates and instructs cooks in food preparation and cooking skills.
• Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.
• Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.
• Maintains a consistent understanding of food costing, sales mix and menu planning.
• Enforces controls to minimize food and supply waste and pilferage.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.
• Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.
• To take responsibility for contributing towards own development and attend training sessions or courses when required.
• Support safe work habits and a safe working environment at all times.

Requirement:

• Candidate must possess at least 2-3 years relevant experience in dining cuisines;
• Must have completed Basic Food Hygiene course
• Willing to work on weekends and public holidays.

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for Full-Time & Part-Time Commis Chefs/Demi Chefs to join our team. If you’d like to work with the likes of those with culinary and front of house experience at Michelin star restaurants, read on.

As a Commis/Demi Chef in our kitchen, you’ll be the backbone of our culinary excellence. Here’s what we expect.

Check us out: https://www.theblackhole.sg/careers

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

What You’ll Do:

• Maintain cleanliness and hygiene of your work stations
• Ensure proper usage and maintenance of equipment.
• Ensure consistency in the preparation of all food items according to restaurant recipes and standards.
• Establish and maintain effective working relationships.
• Attend and participate in all kitchen briefings and meetings.
• Assist in all kitchen activities as instructed to ensure guests receive high quality food in a timely manner.
• Attend and participate in all training sessions as scheduled.

What You Bring:

• Minimum 1-2 years experience in a fast paced environment.
• A basic food hygiene course certificate that is still valid or equivalent.
• A good command of spoken and written English.
• The drive to provide quality food.
• Team player and attention to detail.
• Ability to multitask.

Why Us:

• Flavourful Challenges: Say goodbye to boring workdays. Here, every dish is a canvas, and your creativity knows no bounds.
• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Training and Growth: Receive comprehensive training to enhance your skills and opportunities for career growth within our expanding restaurant family.
• Employee Benefits: Enjoy competitive pay and valuable benefits, including medical and dental insurance. Your well-being matters, and we've got you covered.
• Team Appreciation: Join a supportive team that values your contributions and celebrates milestones together. Our success is built on the collective efforts of our dedicated crew.

Are you ready to get sucked in? Get in touch with us!

Job Types: Full-time, Part-time, Permanent, Fresh graduate

Salary: From $2,100.00 per month

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Parental leave
• Professional development

Schedule:

• Day shift
• Early shift
• Holidays
• Late shift
• Weekend availability

Supplemental pay types:

• Overtime pay
• Retention bonus

1. He has to prepare local and Asian food.

2. He has to be ensure that all dishes are cooked well and presented in aesthetically pleasing way.

3. He has to be experts at ensuring food quality and maintaining kitchen standard.

4. He has to oversees food preparation.

5. He has to work with other kitchen staff to ensure that kitchen run effectively.

6. He has to monitor equipment quality and order new equipment as neded.

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

The restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen.

We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless dining and delight to all senses.

The primary role of the Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

Key Responsibilities:

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, and storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties may be assigned from time to time.

About You:

• Minimum a certificate in Culinary Skills / GCE 'O' level or equivalent.
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Working Location (1) Tras Street