Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

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

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

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

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

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

J00003683

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as needed
• Help the restaurant determine how much food and supplies need to be ordered
• Train new kitchen staff

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

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

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

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

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

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

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

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

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

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

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

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

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

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

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

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as needed
• Help the restaurant determine how much food and supplies need to be ordered
• Train new kitchen staff

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

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

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

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

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

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

JOB DESCRIPTION:-

• Able to prepare Chinese food dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.

We are looking for a professional Senior Sous Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

“You’ll need to be able to lead and work as a team."

• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Comply with and enforce sanitation regulations and safety standards
• Able to make recommendations to the Head Chef regarding succession planning and fill in for the Head Chef in planning and directing food preparation when necessary.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To work in close conjunction with the Operations Manager and respective & teams, collecting guest feedback and focus on improvement and development.
• Creating a positive and safety working environment for all the employee.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in either Western or European cuisine.
• Must have completed Basic Food Hygiene course;
• Fair and firm management abilities with high influencing skills.
• Creative and innovative.
• Hands-on approach to all operational aspects.
• Excellent communication skills and basic computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills.
• Ability to work on weekends and PH and fast paced working environment.
• Candidates with experience might be considered for the Sous Chef position

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

• Supervise kitchen staff and coordinate daily activities
• In-charge in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Scheduling staff and managing kitchen operations
• Develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 7 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please include the info as follow in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

Job responsibilities:

- Preparation of ingredients and handling of kitchen equipment

- Production of pastries, gelato, cakes

- Receiving and checking of inventory, managing of inventory levels

- Maintaining the hygiene standard

Basic Requirements:

- Working knowledge of pastry production and baking techniques (Central Kitchen)

- Possessing a certificate in culinary arts, pastry-making, baking (or any relevant field), and with proven experience in F&B industry.

- 5 days work week (Monday to Friday, 9am to 7pm)

Job tasks include crafting/making pizza's, hand pressing pizza dough, creating salads, and preparing foods. Duties & Responsibilities: Follow standard recipes and direction to prepare food; memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions.

Must have experience in making fresh Pizza dough from scratch

Work Location: Little India(Healthcare)

Working Days: 6 Days

Job Summary:

Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control. Operates the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef. Required to plan production, develop seasonal offerings, maintain par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standards in the pastry and bakery section. Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product.

Key Responsibilities:

· Oversees preparation process, portioning, presentation and quality of bakery products.

· Take ownership of supervising and guiding pastry team to deliver bakery products according to Company’s quality and cost requirements.

· Manages all day-to-day operations of the pastry and bakery section of the kitchen.

· Prepare a wide variety of goods such as cakes, cookies, pies, bread etc., following traditional and modern recipes.

· Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.

· Able to develop, design, and create new and exciting desserts to renew menus and engage the interest of customers.

· Able to recognize superior quality products, presentations and flavours and ensure excellent quality throughout the dessert offerings.

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

· Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.

· Coordinate activities of cooks and workers engaged in food preparation.

· Check the quality of raw and cooked food products to ensure that standards are met.

· Assist in determining how food should be presented and creates decorative food displays.

· Assist on late events and stay back for boarders’ dinner once weekly, if required.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Check quality of material and condition of equipment and devices used for cooking.

· Operates and maintains all department equipment and reports all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

· Attend all scheduled employee meetings and brings suggestions for improvement.

· Must possess a positive attitude and have the ability to work with a variety of people and co-operate with co-workers efficiently and effectively.

· Encourage and build mutual trust, respect and cooperation among team members, and serves as a role model to demonstrate appropriate behaviours.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Maintains cleanliness and organization in all work areas.

· Ensure compliance to food safety and hygiene regulations at all times.

· Any other ad-hoc duties as assigned by Superior.

Key Requirements:

· Good knowledge of different types of pastry, desserts and cake decorating.

· Ability to work a variety of shifts including weekends, days, afternoons and evenings.

· Minimum 5 years of relevant bakery/ pastry and high volume food production experience in similar capacity with or without qualification.

• Leads, plans and manage the working schedule of kitche staff
• Provides guidance to junior kitchen staff memebers, including, but not limited to baking, food preparation and decorating
• Overseas and organizes kitchen stock, ingredients and menu creation
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Hires and trains new kitchen employee to kictehn standards
• managed food and product ordering by keeping detailed records and minimises wates, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and kitchen standards
• Taking charge of customer complaints, ordering ingredients and supplies
• Any other ad hoc tasks assigned by the management

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

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

1. Job Purpose

The Chef De Partie is responsible for preparing all food products in relevant sections and making them ready for in-house service.

2. Principal Accountabilities

2.1 Prepares and ensures outstanding food quality, appearance, and consistency that

adhere to restaurant’s recipes and standards

2.2 Completes assigned prep work and beautification duties in an efficient time frame

2.3 Moves prepared food out of the prep area continuously

2.4 Works together in a team-oriented environment to produce foods in a timely and

orderly manner

2.5 Assists in ensuring the accuracy and quality of received food products and other

supplies as required for daily operations

2.6 Keeps all workstations and equipment as clean as possible at all times. Follows a

cleaning schedule for designated equipment and storage areas

2.7 Keeps sanitation solutions up to Company codes at all times and ensures that all

utensils, plate ware, glassware, storage containers, serving dishes, and equipment

are always clean and sanitized

2.8 Observes compliance with the company’s policies and procedures, as well as,

governmental laws and regulations

2.9 Collaborates with Sous Chef to create new ideas for their sections

2.10 Constantly develop skills and knowledge

Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

3.1 Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

4.1 Minimum 4 years of kitchen experience, at least 1 year as Demi Chef De Partie

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

4.4 Maintains all international standards of health guidelines for food preparation and

safety

4.5 Passes all required job-related tests

4.6 Ability to perform manual labor

5.Physical Requirements of the job

5.1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or

loud noises

5.2 Moderate physical activity, such as handling objects up to 25 kilograms and

standing or walking for more than 6 hours per day

5.3 Work environment involves potential exposure to hazards or physical risks, which

requires following basic safety precautions

DUTIES & RESPONSIBILITIES

· Handle products preparation and ensure all recipes and presentation meets the company’s specification and commitment to quality

· Responsible to ensure that quality of the products produced in Central Kitchen meets Company’s standards before it is delivered to outlets and catering customers in a timely manner

· To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage

· To ensure compliance of SFA/other authorities’ guidelines regarding packing, personal & food hygiene and safety, housekeeping, and cleanliness & tidiness of work area

· Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace

· Assisting the Sous Chef to ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient stock in place

· To assist in inventory management, when necessary, monitor the stock level for ingredients and finished products and to maintain its minimum stock level

KNOWLEDGE AND SKILL REQUIREMENTS

· Min 5 years’ experience in Pastry/Cakes production

· Possesses a Diploma in Culinary/Pastries/Cakes or related qualifications

· Familiar with F&B operations practice and procedure.

· Experience in quality-oriented catering or banquet events

· Flexible to changes to manage tasks accordingly

· Meticulous and able to multi task

· Ability to communicate effectively with the team and management if necessary

· Independent, proactive, resourceful and strong team player

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up and stocking up the pastry or dessert station with all necessary supplies
• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards
• Running the pastry and dessert station with the Pastry Chef
• Ensuring items are ordered, received, and stored in proper condition, ensuring proper usage of food with minimal food waste
• Be a role model and guide junior team members
• All other tasks as delegated

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

• Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures
• Hands on supervision of work operations
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
• Works in all areas of food preparation as and when directed
• Assists with Buffets decoration items and show pieces
• Develops recipe cards and products.
• Participates in development of dishes for menu designs
• Comply with all company and corporate guidelines

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.