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.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

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. Kindly indicate #69405 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

Minimum 3 years working experience in Udupi vegetarian Cuisine

Ø Prepare and cook South Indian Udupi-style foods of all types, 1

Ø Monitoring the quality of dishes at all stages of preparation

Ø Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Ø Supervise and coordinate activities of cooks and workers engaged in food preparation.

Ø Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

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

Ø Check the quantity and quality of received products.

Ø Demonstrate new cooking techniques and equipment to staff.

Ø Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Ø Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Ø Train and instruct cooks and workers in proper food preparation procedures.

Ø Wash, peel, cut, and seed vegetables.

Ø Weigh, measure, and mix ingredients, season and cook food according to recipes or personal judgment.

Ø To Maintain the Quality and Hygiene of the food and also the Kitchen area.

Ø Must have a minimum 3 years of working experience in Udupi Karnataka Style South Indian Restaurant.

Ø Able to prioritise orders and know how to run a functioning kitchen

Ø Capable of handling Kitchen staff.

Ø Should have good knowledge of Udupi Karnataka South Indian Food recipes, ingredients.

Job Description:
We are seeking a skilled and passionate Fishball Noodle Chef to join our culinary team. The ideal candidate has experience in preparing authentic fishball noodle dishes, maintaining high food standards, and ensuring excellent customer service. You will be responsible for the preparation, cooking, and presentation of fishball noodles and related dishes, following traditional recipes while ensuring top-quality food production.

Key Responsibilities:

• Prepare and cook a variety of fishball noodle dishes, including dry and soup variations, ensuring consistency in taste and presentation.
• Maintain the quality and freshness of ingredients, including handmade fishballs, noodles, broth, and condiments.
• Manage kitchen operations, including food preparation, cooking, and cleaning to ensure a safe and efficient working environment.
• Follow food safety standards and ensure the cleanliness of the kitchen and work areas.
• Monitor stock levels and communicate with the management team for replenishment of supplies.
• Maintain and enhance the taste and presentation of fishball noodles to meet customer expectations.
• Provide exceptional service by handling customer orders in a fast-paced environment.
• Assist in developing new menu items or special promotions when required.

Requirements:

• Proven experience as a Fishball Noodle Chef or in a similar role in an Asian food establishment.
• Strong knowledge of preparing and cooking traditional fishball noodles.
• Familiarity with kitchen equipment and tools used for noodle and soup preparation.
• Excellent time management skills and ability to work efficiently under pressure.
• Good communication skills and the ability to work as part of a team.
• Ability to maintain high standards of food hygiene and safety.
• Passion for delivering high-quality food and service to customers.

Benefits:

• Competitive salary based on experience
• Staff meals provided
• Opportunity for career growth within the company
• Supportive and friendly working environment

We are looking for a Cook with speciality and experience in South Indian Veg/Non-Veg curry, flour and chutney based frozen and semi-cooked food production. The individual should be well versed in making Vadai, dosa,Idly various types of Chutneys and Curries.

Responsibilites

• 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
• Ensure appealing plate presentation
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

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

Job Title: Chef de Partie (CDP)
Location: Singapore (Mama Diam & Lou Shang)
Company: Mama Diam & Lou Shang

About Us:
Mama Diam and Lou Shang are two of Singapore’s most innovative F&B establishments, offering a fusion of modern local-inspired cuisine, creative cocktails, and a nostalgic yet vibrant dining atmosphere. As our culinary team grows, we’re looking for a talented and passionate Chef de Partie (CDP) to join us. If you have a passion for creating exceptional dishes and want to be part of a dynamic kitchen team, we’d love to meet you!

Job Summary:
As a Chef de Partie at Mama Diam and Lou Shang, you will play an integral role in our kitchen team, overseeing a specific section and ensuring the preparation of high-quality dishes in line with our menu concepts. This is a hands-on role for a driven individual who takes pride in their culinary craft and is eager to contribute to the success of two renowned dining establishments.

Key Responsibilities:

• Food Preparation: Manage your section of the kitchen, ensuring high-quality preparation, cooking, and presentation of dishes according to our recipes and standards.
• Menu Execution: Assist the head chef and sous chefs in creating and executing new menu items and specials, ensuring creativity while maintaining consistency and quality.
• Team Collaboration: Work closely with other kitchen team members to ensure a smooth and efficient kitchen operation, especially during busy service periods.
• Hygiene & Safety: Ensure that the kitchen complies with all health and safety regulations, maintaining cleanliness and organization in your work area.
• Inventory Management: Assist in monitoring stock levels, checking the quality of ingredients, and ensuring the efficient use of kitchen supplies.
• Training & Mentorship: Support junior kitchen staff, providing guidance and training to ensure their growth and the consistent output of high-quality dishes.
• Quality Control: Take responsibility for ensuring all dishes leaving your section meet the highest quality standards, from presentation to taste.

Qualifications:

• Proven experience as a Chef de Partie or similar role in a fast-paced kitchen environment.
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures.
• Ability to work effectively under pressure and during peak service hours.
• A passion for modern Singaporean cuisine and local flavors is a plus.
• Excellent communication and leadership skills with a team-oriented approach.
• Strong attention to detail, ensuring high standards of food preparation and presentation.
• Flexibility to work in both daytime and evening shifts, including weekends and public holidays.
• Certification in culinary arts or relevant qualifications is preferred.

Why Join Us?

• Dynamic Culinary Environment: Be part of a kitchen team that values creativity, innovation, and teamwork.
• Growth Opportunities: We believe in nurturing talent—opportunities for promotion and professional development are available.
• Competitive Salary: Receive a competitive salary with benefits and opportunities for performance-based incentives.
• Work-Life Balance: Enjoy a supportive work culture that values your well-being.
• Exciting Menu Concepts: Work with a modern, creative menu that incorporates local flavors with a twist.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + 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

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

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 #68431 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

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

Cook's Job Position:

Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests & take away

Wash & Cut vegetables, meats and poultry.

Ensure the food quality and the presentation.

Has at least 2 years of relevant working experience .

Is flexible and adaptable to different working locations.

Is willing to work shift hours, weekends, and Public Holidays Has good communication and interpersonal skills

North & South cuisine Chef.

- 5 days ( Mon to Fri)

- Minimum 2 years of experience.

Ensure the food quality and the presentation
Ensure personal hygiene and safety requirements
Ensure the cleanliness of the kitchen, cooking utensils and equipment
Strong leadership abilities.

able to work on weekends and holidays

Responsibilities

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

6 days work week

130pm - 1230am

Location: Geylang

Responsibilities

• Able to cook proficiently in the kitchen
• Able to replicate and come out with new dish

Requirements

• Minimum 5 years working experience in kitchen
• 1-2 years working experience can also be considered at lower salary range

Malaysians are welcome to apply. Accomodations will be provided.

Devon Yang Yue Teng

EA License No: 24C2352

Reg No: R24123723

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

For an upcoming new cocktail bar live music restaurant.

Roles & Responsibilities

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to experience at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of local and thai fusion food.
• Good in creativity and a keen sense of taste and smell.
• Ability to interact with management, outlets manager and assistant manager, co-workers, members and public to promote a team effort and maintain a positive and professional approach.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor.
• Ensure great presentation by dressing dishes before they are served.
• Keep a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Check quality of ingredients.
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Job Responsibilities

- Oversee all kitchen operations, including food preparation, cooking, and cleaning.

- Assign duties and supervise chefs and cooks to ensure proper food preparation and presentation.

- Maintain control over the kitchen to guarantee tasks are completed efficiently and effectively.

- Address any issues promptly to ensure customers receive their meals on time.

- Ensure all kitchen and service staff follow food safety and hygiene standards for a clean, sanitary environment.

- Plan menus and adjust prices as needed, based on ingredient availability.

- Inspect both raw and cooked food to ensure the highest quality standards are met.

- Work closely with the general manager and owner to ensure kitchen operations align with the establishment’s goals.

- Manage monthly inventory and maintain relationships with vendors.

- Recruit, hire, and train kitchen staff, including chefs and cooks.

- Ensure proper maintenance of kitchen equipment, and schedule repairs and additional upkeep as required.

EA License: 10C2887

MOM Registered: R22109464

Job Description

• Oversee entire kitchen / operations
• Control and direct the food preparation process and ensure quality of all food served meets company’s standards. Revise SOPs for the longer
• Analyse customers’ feedback to improve food quality
• Oversee and ensure compliance hygiene, sanitation and safety standards
• Train new employees and provide ongoing training for all staff
• Create new seasonal dishes and menus
• Monitoring and controlling stock levels
• Maintain food cost margins
• Efficient manpower planning and rostering

Requirements:

• At least 5 years of culinary experience in a Chinese restaurant setting with 3 years of supervisory experience
• Bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communicate and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable
• Able to work under pressure
• Able to work weekends & PH
• Able to work split shifts
• Possess a cheerful disposition and willingness to learn

Job Description

· Design weekly menus (3 meals per day) based on the dietary habits and preferences of stakeholders

· Responsible for cooking, including preparation of ingredients, for stakeholders and VIP guests

· Able to cook healthy Chinese cuisine especially Cantonese and Teochew

· Food presentations equivalent to fine dining standard

· Manage daily kitchen operations, including cleanliness, hygiene, and care for cooking utensils

· Oversee the procurement, inventory management, and cost control processes for all food, beverages, and kitchen supplies

· Assist in event planning for family members and guests

Job Requirements

· Diploma / Tertiary Studies or its equivalent

· Minimum 5 years’ relevant experience

· Good service attitude, communication skills, and adaptability

· Able to communicate in Mandarin / Hokkien / Bahasa Indonesia will be added advantage

· Ability to accommodate flexible work schedule arrangements, able to travel and follow stakeholders

JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area; or
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience as Executive Pastry Chef / Pastry Chef in the hotel industry.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations regulations.
• Assists the Executive Chef with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Monitors and provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Cook / Chef ( Stir Fry)

Interested applicants can send your resume to 8739 9469 Janie and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2800-$3000

Job Scope

• stir fry rice and noodle dishes

#SCR-jiajia-fun

Fun Jia Jia (Janie) | Reg No: R22107945
The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

Ensuring that all food is of excellent quality and served in a timely manner.

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

Overseeing all kitchen operations.

Coordinating kitchen staff, and assisting them as required.

Training staff to prepare and cook all the menu items.

Taking stock of ingredients and equipment, and placing orders to replenish stock.

Enforcing safety and sanitation standards in the kitchen.

Creating new recipes to keep the menu fresh.

Keeping up to date with industry trends.

Receiving feedback and making improvements where necessary.

Chef Requirements:

Culinary school degree/diploma.

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.

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：

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 and split shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

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

• Create Vietnam cuisine dishes using traditional recipes and techniques.
• Plan and develop menus, taking into account seasonal and local ingredients.
• Ensure all dishes are prepared and cooked to a high standard, following food safety and hygiene regulations.
• Manage and train kitchen staff, including delegating tasks and ensuring they work efficiently and effectively.
• Order and maintain inventory of kitchen supplies and equipment, ensuring they are in good condition and meet safety standards.
• Collaborate with restaurant management to set and achieve sales goals, as well as maintain customer satisfaction.
• Stay up-to-date with current culinary trends and techniques, and incorporate them into menu development as appropriate.
• Attend industry events and participate in culinary competitions as a representative of the restaurant.

Yuki Tran

R1876631