Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· 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

· Ensure proper hyigene and cleanilness

We are currently seeking a talented and experienced R&D Chef specializing in Burgers, Western, and Italian cuisines to join our team. As an R&D Chef, you will play a crucial role in creating new recipes, improving existing ones, and ensuring the highest standards of food quality and taste. If you have a passion for culinary innovation and a strong background in production kitchens and the QSR industry, we want to hear from you.

Responsibilities:

• Create new recipes, modify and improve existing recipes through experimentation to enhance flavor profiles and culinary creativity.
• Plan, manage, and conduct panel sessions and sensory tests on food products to gather feedback and make data-driven decisions.
• Formulate new food production standards and standard operating procedures to ensure consistent quality and efficiency.
• Modify new product recipes and ingredient selection while considering factors such as nutrition, shelf life, and regulatory compliance.
• Establish product specifications and documentation to maintain consistency and quality control.
• Refine recipe formulations for mass production purposes, optimizing scalability without compromising taste and quality.
• Organize and conduct "Train the Trainer" and on-the-job training sessions to educate kitchen staff on new recipes and techniques.
• Maintain the cleanliness and hygiene standards of the R&D kitchen to ensure a safe and sanitary working environment.
• Execute any other duties as assigned to support the overall R&D objectives.
• Demonstrate excellent knowledge of production systems, food costing, ordering, and inventory management.

Requirements:

• Minimum 8 years of relevant experience in a production kitchen and/or QSR industry, with a focus on Burgers, Western, and Italian cuisines.
• Strong knowledge of HACCP and other food safety regulations to ensure compliance and uphold food safety standards.
• Ability to plan production schedules and conduct stock takes to maintain inventory control and optimize kitchen operations.
• Creative approach to food preparation and presentation, bringing innovative ideas to the table.
• Ability to work well as part of a team or independently with minimal supervision.
• Excellent analytical and problem-solving skills to overcome culinary challenges and achieve desired outcomes.

If you are passionate about culinary innovation and possess the necessary skills and experience, we would love to hear from you. Join our team and be part of shaping the future of our menu offerings.

Please apply with your updated resume and portfolio showcasing your culinary creations. We thank all applicants for their interest, but only shortlisted candidates will be contacted for an interview.

Overview:

Are you passionate about crafting exquisite dishes and working in a dynamic kitchen environment? Join a renowned and vibrant restaurant that offers a unique blend of traditional and modern culinary experiences. Our establishment is committed to delivering top-notch food and exceptional service to our valued guests.

Position: Chef/Assistant

Job Responsibilities:

• Prepare and cook dishes according to our restaurant's recipes and standards.
• Ensure the highest quality of food presentation and taste.
• Maintain a clean and organized kitchen.
• Collaborate with the kitchen team to meet daily production needs.
• Adhere to all health and safety regulations.
• Assist in inventory management and ordering supplies.
• Participate in menu planning and development.
• Foster a positive and professional environment with coworkers and customers.

Working Hours:

• 5-day work week with Sundays off
• 48 hours per week

Location Options:

• Siglap
• Tanjong Pagar
• Chinatown
• Robertson Quay

Benefits:

• Attendance bonus of $150
• Annual Wage Supplement (AWS)
• Transportation provided for shifts ending after 11:30 PM
• Starting from 11 days of annual leave
• Comprehensive medical coverage
• Opportunities for extra rewards for exceptional performance
• Retention incentives to acknowledge your dedication and hard work

Be part of a growing culinary destination that values innovation and quality. Apply now to join our talented team and advance your career in an exciting and supportive environment!

EA License 22C1383

EA Personnel R22110043

Job Summary

The Research and Development (R&D) Chef is responsible for the development and improvement of recipes and new product prototypes and processes to ensure that its processes meet the PB food quality and food safety standards. He/She provides food science expertise in designing processes to manufacture new food products on a commercial scale for marketing purposes and meeting sales and SEA region’s import and export regulations.

Job Responsibilities

• Create new recipes, modifying and improving existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Consolidate data gathering for new product specifications.
• Formulate new food production standards and standard operating procedures.
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life, and regulations.
• Establish product specifications and documentation.
• Confirm product formulations and other information for constructing product profiles.
• Review methods to improve the quality of new baked products and compliance with food regulations during mass production.
• Develop ideas from preparation processes for marketing purposes.
• Develop product improvements based on sensory testing and
• data.
• Facilitate innovation and lead team leaders to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations for changes to new & existing food production processes.
• Organise and conduct Train the trainer and on-the-job training sessions locally and within SEA regions’ production and retail kitchens.
• Follow up on yearly refreshment training schedule
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Execute any other duties as assigned.

Skills

• Possesses analytical and problem-solving skills and should be able to work independently.
• Good sensory skills to evaluate flavours and create recipes for new products.
• Excellent knowledge of production systems, food costing, ordering and inventory
• Possess capability to lead, motivate and manage subordinates
• Sound knowledge/understanding of cultural and culinary trends
• Creative in developing and presenting products
• HACCP certified and other food safety regulations are required
• Good command of spoken English
• Any additional language (eg. Korean) would be an added advantage
• PC literate with knowledge in MS Office

• Able to prepare local chinese cuisine
• 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

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

Full Job Description

Work type: Full Time
Location: Mapletree Business City
Categories: Back of House, Chefs / Commis

Job Scope

• Act as a coordination point for communication between Team Members, Executive Chef and Executive Sous Chef.
• Assist and be involved in the pre-screening and selection of all potential Team Members as directed by the Executive Chef and Executive Sous Chef
• Establish grooming standards and adhere to the company policies and the industry.
• Manage and handle effectively all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist with the receiving, segregating and tracking of all Operating Supplies & Consumables items as directed by the Executive Chef and Executive Sous Chef
• Assist Executive Chef and Executive Sous Chef to identify kitchen defects and recording efficiently on a master punch list as per instructed by chef office.
• Organize kitchen space, working stations and storeroom in the most efficient and professional way putting up basic hygiene and cleaning systems setting up all kitchens for success.
• Assist Executive Chef and Executive Sous Chef in the elaboration of menus, recipe card and plating guides.
• Keep track on the new hired employee using HR supporting document and performance appraisal.
• Ensure the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Execute in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Ensure uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
• Report to culinary management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef and Executive Sous Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to culinary colleagues.
• Ensure a cooperative and professional rapport is maintained with all external controls. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, pastry and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Provide constant feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Ensure that you report to work on time as per culinary department schedules. Report any sickness or absence from work using the correct procedures.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens

Job Requirements

• Vocational School or above
• Culinary Diploma or Certificate
• Five years managerial experience in back of house. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Knowledge of Asian and Western cuisines, their preparation and service. Understanding of latest culinary concepts in a broad range of cuisines
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership skills
• Able to instill safety and sanitation habits
• Fluent in English, knowledge of additional languages is advantages
• Willing and able to work shift work
• Have a well-groomed, professional appearance

You agree that it is a condition of employment that you adhere to and abide by all rules, regulations, policies and procedures including without limitation the rules of conduct of the Company.

It is the Company’s preference to hire individuals who are fully vaccinated. If you are not fully vaccinated but have:

• Begun the vaccination process and are awaiting the 2nd/3rd vaccination appointment, or are within the 14 day period prior to being classified as fully vaccinated; or
• Are certified to be medically ineligible for vaccination against COVID-19 by a medical professional;

Please present proof of the above. Your understanding and support is much appreciated.

Chef at Thai Cuisine

• Minimum 10 years experience in Thai Cuisine
• To work on weekends and public holidays
• Six days work a week
• Meals and uniform provided
• Salary range from $4,500 to $5,000
• Priorities to local and SPR based in SG
• Priorities given for immediate start work

Please contact/Whatsapp +60122063333