Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Ensure sufficient stock in inventory
• set up workstations with all needed ingredients and cooking equipment
• Maintain a high standard of housekeeping, cleanliness, and hygiene
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Experience in food manufacturing is preferred
• Able to work within tight deadlines
• 6 days work week

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Willingness to work on a rotating roster
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

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

· Study each recipe and gather all necessary ingredients

· Cook food in a timely manner

· Delegate tasks to kitchen staff

· Inform wait staff about daily specials

· Ensure appealing plate presentation

· Supervise Cooks and assist as needed

· Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

· Monitor food stock and place orders

· Check freshness of food and discard out-of-date items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

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

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

· Study each recipe and gather all necessary ingredients

· Cook food in a timely manner

· Delegate tasks to kitchen staff

· Inform wait staff about daily specials

· Ensure appealing plate presentation

· Supervise Cooks and assist as needed

· Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

· Monitor food stock and place orders

· Check freshness of food and discard out-of-date items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

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

The Dempsey Project is looking for a Pastry Chef who is passionate crafting delectable desserts and pastries. With instructions from the Head Pastry Chef, a Pastry Chef should focus on fine tuning his/ her skills, developing techniques, and achieving independence on his/her role.

Job Highlights:
- 14 Days Annual Leave

- 5 day work week, 44 hours
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Salary: $2400 - $2800

Job Description:

Follow orders and advice instructed by Pastry Chef to perform job task following directions
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make desserts/pastries/breads
Decorating and displaying finished products
Maintaining a neat and organized workspace during shift
Cleaning and restocking of workstation, ensuring all equipment is sanitized and prepared for the next shift.

Job Requirements:
Basic Culinary Skills
Experience or Entry levels with no experience are welcome to apply
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

We are very excited to be expanding our team. The key parametres of the job are follows:

Requirements:

The right candidate should posess a love for food and a curiosity to want to explore how it's made. A passion for cooking and caring for ingredients the right way is a must.

We are looking for a empathetic, grounded, self-aware individal who cares for kindess and mutual respect above all else.

The perks of being a JAG team member include but are not limited to:

- a comprehensive training schedule

- a rotaional allocation whereby one gets to learn all 4 major stations in the kitchen across a two year period

- full comprehensive medical insurance

- a taxi to take you home when a shift finishes past public transport hours

- closed on public holidays

- tuesday to thursday (dinner only) with fridays to saturdays (lunch and dinner). This allows for a great work life balance.

This is a fun and yet serious place to work at. We are band of misfits who make a jolly good team. Come be a part of our amazing team.

We look forward to having you onboard.

Kitchen chef assistant with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

Responsibilities for Executive Chef

• Create new items for the menu
• Ensure all food safety regulations are followed
• Inspect the quality of the food
• Be aware of new culinary trends and recipes
• Coordinate all of the kitchen staff
• Hire and train new kitchen staff
• Manage special dietary needs
• Oversee purchasing to stay within certain budget
• Specialised in french cuisine

Qualifications for Executive Chef

• 10 years of experience in the culinary arts
• Ability to manage an entire kitchen
• Budgeting skills to control costs
• Incredible food preparation abilities
• Ability to handle multiple tasks at once
• Deep knowledge of the food industry and trends
• Incredible time management skills
• Ability to pass a background test
• Ability to create new menu items

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

The COMO Group represents an integrated approach to living well, grounded in a celebration of diversity and a deep respect for authenticity. The Group’s businesses extend across hospitality (COMO Hotels and Resorts), fashion (Club21, Kids21, Dover Street Market Singapore), wellness (COMO Shambhala), organic living and specialty foods (COMO Dempsey, Culina and SuperNature) and philanthropy (COMO Foundation).

Culina is a leading purveyor of specialist epicurean foods and wines, a choice distributor to hotels, restaurants and cafes in Singapore. Culina runs a Bistro and Gourmet boutique, an Organic retail store SuperNature in Dempsey as well as a chain of butcheries in major supermarkets island wide.

Job Summary:

The role includes preparing, cooking and presenting high quality dishes within the assigned section in kitchen.

Key Responsibilities:

• Prepare, cook and present quality dishes according to the standard recipes.
• Assist Executive Sou Chef in creating menu items based on recipes, preparing dishes and supporting all activities in the kitchen.
• Prepare food efficiently and ensure that the food quality and standard is consistent.
• Manage the kitchen inventory and ensure supplies are fresh and of good quality. Monitor the stock level through regular stock count to ensure adequacy of supplies and place purchase orders timely.
• Check storage temperature, labelling, date the food products for expiry. Monitor food portion and waste control.
• Clean, tidy and maintain the kitchen, equipment and tools. Clean the section and equipment before shift changes take place.
• Maintain food hygiene practices. Proper handling of high-risk foods e.g. dairy, meat & seafood and prevent cross contamination
• Ensure cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner.
• Proper handling of tools such as knives, sharp utensils etc. in correct safety standards.
• Use of kitchen equipment such as grills, ovens, steamers in food preparation. Ensure that kitchen equipment is properly handled and maintained in accordance with safe operating procedures.
• Work effectively, efficiently, professionally & carry out instructions of Executive Sous Chef / Executive Chef.

Requirements:

• Diploma in Culinary Arts or Diploma in Food Services
• WSQ Basic Food Hygiene Certificate or to attend Food Safety Course Level 1 or Refresher Course arranged by Company
• Relevant working experience in F&B service
• Perform shift duties, 5-day work week, work on weekends & PH
• Good customer handling, good communication skills, multitasking, responsive, a team player with a positive attitude and strong interpersonal skills

Job Highlights:

• Progressive Leave Scheme
• Fast-Paced, Passionate and Energetic Work Culture
• Group Medical & Hospitalization Insurance
• Flexi Wellness Plan
• Staff Card Discount Program

We are very excited to be expanding our team. The key parametres of the job are follows:

Requirements:

The right candidate should possess a drive to excel, learn, grow and lead. A love for precision and refined dining is a must. Most importantly, one must have positive energy. Your growth is important to us. The better we become as a team, the better the experience we shall be able to deliver to our guests.

The right candidate should have experience in French Fine Dining Restaurant.

Job Description:

A Chef de Partie at Restaurant JAG (a 1 Michelin Star French Fine Dining Establishment) plays a pivotal role in contributing towards creating memorable experiences for the diners. This position requires one to be detail oriented and expressive. A love for food is a must.

The perks of being a JAG team member include but are not limited to:

- a comprehensive training schedule

- a rotaional allocation whereby one gets to learn all 4 major stations in the kitchen across a two year period

- full comprehensive medical insurance

- a taxi to take you home when a shift finishes past public transport hours

- closed on public holidays

- tuesday to thursday (dinner only) with fridays to saturdays (lunch and dinner). This allows for a great work life balance.

The bold strokes of the work involved are as follows:

- learning the ideology of cuisine at JAG

- supporting the executive chef and the team in the operations' management of the kitchen at JAG

- learning and understanding the flavour profiles and uses of the library of indigenous ingredients - in use at JAG

- learning and executing as instructed - the tasks allocated by the executive chef

- learning to prepare for, cook and execute dishes allocated to you by the executive chef.

- taking charge of the team in accordance with the direction of the executive chef

We look forward to having you onboard.

Job Description

• Check, verify and prepare mis-en place for menu, quantity and special diet requirements for inpatient meals and any additional events requests.
• Participate in menu planning and setting up standard recipes, which includes conducting regular food R&D and tasting.
• Ensure proper wet and dry food segregation and storage, foods sampling, for laboratory test are well in placed. This includes handling wastage, spoilage, expiring and dented food cans during collection and record all rejected items.
• Maintain all kitchen equipment in good working conditions, perform daily cleaning of kitchen equipment in timely and orderly manner.
• Assist in supervising the usage of the operational IT system – Electronic Meal Ordering System (eMOS).
• Perform any other duties assigned by managers and head chef.

Requirements

• Minimally completed primary education with at least 5 years of experience in the same capacity.
• Must be able to handle large scale cooking operation and production and is able to prepare at least 2 different ethnic cuisines.
• Applicant with experiences in preparing Chinese cuisine is a PLUS.
• Able to work independently and able to lead.
• Have good communication and interactive skills.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. Alternatively, you may email us an updated copy of your resume (Attn: HUIL) for a confidential discussion.

Job Code: HUEY

EA Reg No: R24122358 (YEO HUEY CHEEN)

EA License: 01C4394 (PERSOLKELLY SINGAPORE Pte Ltd)

We regret that only shortlisted candidates will be notified.

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates collecting, using and disclosing my personal data for the purposes set out in the Privacy Policy which is available at https://www.persolkelly.com.sg/policies. I also acknowledge that I have read, understood, and agree to the said Privacy Policy.

• Work with the kitchen team to produce diversified menus, must be able to create Tandoor fusion items for Indian and Western Cuisines.
• Do note its a Restaurant and all our Chef's are expected to work in kitchen for preparing menu items, complete delegation of cooking job to junior chef's is not encouraged and expected.
• Come up with new dishes which appeal to the customers, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works in orderly manner
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to customer's requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Discover talented chefs and train them in order to reach the high standards of the location
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events from our kitchen
• Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served

Requirements

• Proficient in English, Hindi speaking will be added advantage.
• Minimum 4 years of experience on Indian and Western cuisine
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor to create Indian and Western Fusion dishes
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BSc degree in Culinary science or related certificate would be a plus

Skills

• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual

If you meet the below requirements and are passionate about creating exceptional dining experiences, we would love to hear from you. Please submit your application, including your resume and any relevant certifications.

Responsibilities:
- Prepare and cook meals according to the outlet's menu and customer preferences
- Ensure food quality and presentation meet the outlet's standards
- Monitor and maintain inventory levels and order supplies as needed

- Enuring ingredients are used efficitenly to minimise wastages
- Collaborate with the management team to plan and develop new menu items
- Train and supervise junior kitchen staff to ensure efficient operations
- Adhere to food safety and hygiene regulations at all times
- Maintain a clean and organized work environment
- Handle customer inquiries and special requests promptly and professionally
- Assist in the development and implementation of cost-effective strategies to maximize revenue

- Ensuring all dishes leaving their station meet the restaurant's standards for taste, presentation, and portioning.

- Ensure smooth operations during busy service periods and coordinate timing to ensure that all dishes are prepared and served on time.

Requirements:
- Proven experience as a Commis in a western restaurant setting
- Strong knowledge and skills in food preparation, cooking techniques, and Western cuisine
- Knowledge in relevant culinary techniques
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously
- Excellent communication and interpersonal skills
- Strong attention to detail and ability to work under pressure
- Must be able to work on weekends, public holidays, and rotating shifts

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

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 Indian cuisine

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Indian dishes

* Proficient with BBQ and Indian specialty equipment

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

* At least 10 years relevant experience

* Must work on weekends/PH.

* Able to work overtime, night shift and split 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

Chef Job Description:

As a 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 chef.

Requirements :

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

A 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 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 Duties:

1. Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

2. Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

3. Comply with all Company policies and procedures to ensure that all statutory regulations complied

4. Establish performance and development goals for team members.

5. Assist Head Chef in ordering stocks to maintain inventory at all times

6. Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

7. Promote teamwork and quality service through daily communication and coordination with other departments

8. Working closely with other Chefs of all levels

9. Perform other duties as directed by management / stakeholders

10. Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Description & Requirements

• Prepare and cook a wide range of Japanese dishes, including sushi, sashimi, tempura, ramen, udon, yakitori, and various traditional Japanese appetizers and main courses.
• Develop and create new and exciting Japanese recipes while maintaining authenticity and high standards.
• Ensure the quality and freshness of ingredients by sourcing and selecting the best available produce, seafood, and other necessary ingredients.
• Manage and organize kitchen operations efficiently, including food preparation, cooking, plating, and presentation.
• Adhere to strict food safety and hygiene standards, ensuring compliance with health and safety regulations.
• Train and supervise kitchen staff, providing guidance and mentoring to maintain consistency and excellence in food preparation.
• Collaborate with the restaurant management team to develop menus, implement cost-effective strategies, and monitor inventory levels.
• Maintain a clean and organized kitchen environment, including equipment maintenance and regular cleaning schedules.
• Stay updated with industry trends, new techniques, and ingredients related to Japanese cuisine to enhance menu offerings.
• Engage with customers, providing recommendations and accommodating special requests while ensuring their satisfaction with the dining experience.

Job Requirements:

• Proven experience working as a Japanese Chef or Sushi Chef in a reputable restaurant or culinary establishment.
• In-depth knowledge of Japanese cuisine, including traditional and contemporary dishes, cooking techniques, and flavor profiles.
• Strong creativity and ability to develop innovative Japanese recipes while respecting culinary traditions.
• Excellent understanding of food safety and hygiene practices, ensuring compliance with relevant regulations.
• Ability to work effectively in a fast-paced, high-pressure environment, maintaining composure and delivering consistent results.
• Leadership skills to supervise and train kitchen staff, fostering a positive and efficient work environment.
• Strong organizational and time management abilities to handle multiple tasks and prioritize effectively.
• Excellent communication and interpersonal skills to interact with customers, colleagues and suppliers.
• Formal culinary training or relevant certification in Japanese cuisine is advantage.
• Possess a valid food hygiene cert.
• At least 10 years of experience.
• Able to multitask and work efficiently under pressure.
• Must be able to work on weekends and public holidays.
• 6 days’ work week.

At ATIPICO, we believe in the power of great food to create precious moments. Our cuisine stands as a constantly evolving, eclectic combination of traditional craftmanship with creativity, precise technique with warm touch, eye-catching beauty with indulgence. If you thrive in a dynamic kitchen environment where the motto “keep on pushing” is celebrated, this is the job for you.

Responsibilities

Provides guidance & support to the junior kitchen team member for all aspects of the kitchen’s day-to-day operations .

Assist Head Chef to controls and directs the food preparation process efficiently and professionally.

Ensure exceptional food quality and presentation consistently.

Collaborate with management to drive the culinary direction of the restaurant.

Manages raw material stocks and ensures minimal wastage.

Organise daily food preparations and mise en place to ensure smooth kitchen operations.

Follows and strictly implements all food and sanitary rules as well as safety guidelines.

Ensure all recipes are recorded accurately and up to date.

Requirements:

Proven experience in an upscale dining establishment specialising in European cuisine.

Have a meticulous eye for detail.

Passion for staying abreast of culinary trends and a commitment to continuous learning.

Strong leadership and communication skills.

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Job Description:

• To ensure that all the food prepared and served is in accordance with the standards set by the Company.
• To ensure a high standard of cleanliness throughout their designated station kitchen.
• To properly supervise their station so as to achieve a high standard of quality of food.
• To check station for all storeroom requisitions and kitchen transfers.
• To check on quality of food received as per the market list and to store items as per the designated specifications.
• To control and minimize wastage of food by adopting the following steps:

- Maintain a minimum inventory of food & to achieve budgeted food cost.

- Utilization of food surplus without affecting quality; and guest experience.

- Portion control.

• To be familiar with all the Company’s rules and regulations.
• To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To suggest ideas for set-ups and displays. Responsible for new & theme event buffet set up.
• To ensure that standard recipes are followed and understood through personal involvement.
• To discuss, as and when it is necessary, daily activities with the sous chefs and head chef.
• To discuss the daily operations of the kitchen with the Chefs and cooks.
• To attend all relevant trainings as required.
• To check the standard of prepared food.
• To ensure a high standard of cleanliness in the kitchen including store and cool room.
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• To have timely follow-ups on all matters pertaining to their station.
• To develop and maintain communications between the Sous Chef and other subordinates.
• To perform duties common to all supervisors and any other duties as may be assigned by the management.

Requirements:

• Minimum of 5 years of experience in western cuisine.
• Has excellent sense of taste and creativity in food presentation.
• Strong leadership skills to lead, manage and motivate staff
• Able Ability to create dishes that highlights the authentic taste of Latin European Cuisine.
• Exhibit European culinary talent and expertise as well as have an innovative approach to the techniques of cooking and styling of the food.

This position reports to the Director. The Head Chef manage kitchen operations, including food preparation and presentation. Responsibilities include menu planning, staff training, and ensuring quality and cleanliness standards.Han River Barbeque Restaurant Pte Ltd is committed to an employee-orientated, high performance culture that emphasises empowerment, quality, continuous improvement, and the recruitment and on-going development of a superior workplace.

Job Description:

Individual to be involved in:

1. Develop and create innovative menu offerings that align with the restaurant's concept, ensuring quality, flavor, and presentation meet standards.

2. Oversee kitchen operations, including food preparation, cooking, and plating, to maintain consistency and efficiency during service hours.

3. Train and supervise kitchen staff, providing guidance on cooking techniques, safety procedures, and sanitation practices to uphold food quality and hygiene standards.

4. Monitor inventory levels and manage food costs by minimizing waste, controlling portion sizes, and optimizing ingredient usage.

5. Collaborate with restaurant management to plan special events, promotions, and menu changes, ensuring seamless execution and customer satisfaction.

6. Maintain kitchen equipment and facilities, scheduling regular maintenance and repairs to ensure a safe and functional work environment.

Job Requirements:

1. Proficiency in various cooking techniques, including grilling, smoking, and barbecuing, to create flavorful dishes.

2. Ability to conceptualize and craft innovative menu items that appeal to target demographics and align with the restaurant's theme.

3. Skill in leading and supervising kitchen staff, delegating tasks, and fostering a collaborative work environment.

4. Knowledge of hygiene standards, HACCP principles, and proper food handling practices to maintain a clean and safe kitchen.

5. Experience in inventory control, stock rotation, and ordering to optimize food costs and minimize waste.

6. Capacity to innovate recipes, adapt to changing culinary trends, and respond effectively to customer feedback and preferences.

At ATIPICO, we believe in the power of great food to create precious moments. Our cuisine stands as a constantly evolving, eclectic combination of traditional craftmanship with creativity, precise technique with warm touch, eye-catching beauty with indulgence. If you thrive in a dynamic kitchen environment where the motto “keep on pushing” is celebrated, this is the job for you.

We are looking for an enthusiastic and experienced Sous Chef to help drive the team in our first ever restaurant.

Responsibilities

Provides guidance & support to the junior kitchen team member for all aspects of the kitchen’s day-to-day operations .

Assist Head Chef to controls and directs the food preparation process efficiently and professionally.

Ensure exceptional food quality and presentation consistently.

Collaborate with management to drive the culinary direction of the restaurant.

Manages raw material stocks and ensures minimal wastage.

Organise daily food preparations and mise en place to ensure smooth kitchen operations.

Follows and strictly implements all food and sanitary rules as well as safety guidelines.

Ensure all recipes are recorded accurately and up to date.

Requirements:

Proven experience in an upscale dining establishment specialising in European cuisine.

Have a meticulous eye for detail.

Passion for staying abreast of culinary trends and a commitment to continuous learning.

Strong leadership and communication skills.

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

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