Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

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.

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Roti Prata Master

· Hands-on experience with various kitchen equipment

· 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

Job Scope

As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef

• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

• Diploma in Culinary Arts / Pastry/ Bakery
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team

Requirement:

-Singaporean/PR

-At least 2 years of experience in the F&B industry.

-Possess basic cooking techniques & skills.

-Understanding of ingredients/spices.

-Peculiar taste bud.

Role/Responsibilties:

-Able to put 101% in cooking all the time.

-Adapt and be in control of the situation all the time.

-Inventory management/Purchasing.

-Scheduling & Planning of roster.

-Cashiering duties if neccessary.

-Assist in innovation of recipes.

We are hiring the above position. Candidate need the following skill to perfom in the role:

- minimum 3 years experience in roasted delight, knowhow to prepare, roast and cut

- possess a valid Food and Hgiene Certificate level 1/3

This position requires the candidate to work on a permanent 12 hour night shift up to 6 days a week. Candidate must be independent, self discipline, customer focus, integrity and able to undertake pressure.

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working hours

• 5 days / 44 hours (Including weekends and PH)

Roles & Responsibilities

• Preparation of Tasty and Authentic North & South Indian Menus
• Plan and Direct Food Preparation and Culinary Activities
• Time to time update Menus or Create New Ones that Meet Quality Standards
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Prepare Variety of Indian Recipes Including Snacks and Desserts
• Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items
• Maintain Records and Manage Food Costing Within Budgets
• Maintain Kitchen Safety, Clean and Tidy Kitchen
• Should Work Shifts and be Able to Work on Weekends and Public Holidays
• Follows Proper Handling and Right Temperature of all Food Products
• Coordinates with the Purchase Department for Acquisition of Needed Goods and Services
• Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels
• Development of Training and Appraisal of Kitchen Staff

Requirements:

Should have a solid 2 years’ experience in North and South Indian restaurants in similar size or larger size operation.

• Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties
• Hands-on experience with various kitchen equipment’s. (e.g. Tandoori, Kadaai and hot plate etc,.)
• Works quickly and passionately during busy periods, such as Weekends and Peak hours
• Excellent communication and organization skills

Shunsui and Sushi Kyuu group is opening new outlets and looking for sushi/kappo executive chef to be on board with us.

With our aggressive expansion plan, we are looking for talented sushi chefs with passion who can be the head of the kitchen at the new outlet after getting 6 to 12 months experience at our existing outlets.

Working Hours: 5.5 Days/week

Job Scope

-Prepare ingredients daily

-Serving sushi and side dishes over the counter to customers

-Create omakase course time to time

-Manage ingredients order to Japan and local supplier

-Educate junior chefs and guide them in daily operation

-Report to the management team

Requirement

-Minimum 5 year of experience as a sushi/kappo chef at relevant Japanese restaurant

Working Days: 5 days rostered work week (May be required to work weekends/PH)

Working Hours : 8am to 5:30pm

Location: Buroh Lane [ Shuttle service from Lakeside MRT ]

Salary: up to $2600

Requirements:

• Certificate in Pastry Skills or its equivalent
• Preferably 1 year of pastry experience
• Able to work on weekends/public holidays

Job Scope:

• Daily production of pastry products in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

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

JOB DESCRIPTION

• Prepares and serve menu items in compliant with menu recipe and standards.
• Prepares work stations and collect all necessary supplies to prepare menu for service.
• Prepares mise-en-place for daily menus including basic sauces and supplementary garnishes.
• Tracks and date stamps food items.
• Ensures that food storage at station is tidy and well maintained.
• Inform Chef in charge of replenishments and new orders.
• Follow instructions on ingredient handlings to minimize food waste.
• Proper use of kitchen equipment and utensils.
• Opens and closes the work station correctly with checklists.
• Ensures high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• 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.

JOB REQUIREMENTS

• Must have a minimum of 1 year in similar capacity and experience.
• Trained in preparing a reasonable range of foods, including appetisers, soup and main course etc.
• Hands-on experience in garnishing, arranging, and serving food
• Demonstrated ability to check freshness of food and ingredients prior to cooking
• Substantial knowledge of food safety and handling procedures
• Well-versed in cleaning work areas, equipment, utensils, dishes, and silverware
• Able to work in a team environment and take direction and instructions
• Good time management, no use of profanity language and violent behaviour.
• Good interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good in customer service, focused and oriented.
• Self-motivated and organized

Shunsui and Sushi Kyuu group is planning to open a new outlet and we are looking for a sushi chef to be on board with us.

With our aggressive expansion plan, we are looking for talented sushi chefs with passion who can be the head of the kitchen at the new outlet after getting experience at our existing outlets.

Working Hours: 5.5 Days/week

Job Scope

-Prepare ingredients daily

-Serving sushi and side dishes over the counter to customers

Requirement

-Minimum 1 year of experience as a sushi chef

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 2 years
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working hours

• 5 days / 44 hours (Including weekends and PH)

Job Scope

• Support the Executive Chef and the team ensuring smooth daily operations.
• Manage and handle 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 in menus preparation, recipe card and plating guides.
• Work closely with receiving and purchasing team 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!” best kitchen 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.
• 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.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• 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 food 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 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.
• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.
• Maintain 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 at all times, in particular when working in the public areas of the hotel.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

Job Requirements

• Vocational School or above
• 7 years managerial experience in a high volume 4-5 star hotel / Restaurant
• 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 Dim Sum, their preparation and service.
• Have 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
• Willing and able to work shift work

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Job Title: Chef de Partie (Production Shift)

• Type: Full-time position
• Cuisine: Italian
• Location: Hillview

RESPONSIBILITES

• Prepare and cook for production misen plus (Sauce, Soup, pasta etc) according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 2-3 years of experience in a similar role
• 6 days work week Sunday Off
• Proficiency in Italian cuisine and preparation
• Ability to work in a fast-paced environment
• Able to work without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Trainee Position

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits, Staff Meals, Uniforms
• Annual Loyalty Salary Increment
• Staff Discounts

Cook / Chef

Working Days: 5 Days work, 50 working hours per week + 1.5 hr break a day

Working Location: Islandwide

Salary: $2400 to $2700 (depending on work experience)

Job scope:

• Stir fry rice and noodle dishes
• Maintaining good practice of hygiene
• Maintaining standard operating procedures

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Restaurant Cook (Stir Fry, Deep Fry, Soup)

Working Day: 5 days per week

Location: Islandwide

Job Description:

• Maintain and oversee food quality of ready to eat food and ingredients.
• Prepare orders in a timely and orderly manner.
• Setup and preparation of ingredients for your station
• Assist Head Chef with inventory and supplier orders when required
• Coordinate tasks and communicate effectively with the kitchen team
• Maintain a clean and safe kitchen
• Any ad hoc task assigned

Requirements:

• Food Hygiene Certification (Will be provided if you don't have)
• Prefer wok fry experience.

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule
• Station at outlet/central kitchen assigned
• Assist Chef with creation and preparation of cuisines
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition
• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Requirements

• At least 2 to 3 years relevant experience in French cuisine
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Must present a positive and professional attitude at all times
• 5 days work-week including weekends and public holidays

Only shortlisted candidates will be notified.

Please upload a detailed resume, indicating reasons for leaving, last drawn salary, expected salary and date of availability.

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

Job Description & Requirements

• 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