Salary Range: $2800 - $3200

Walking distance from Novena Mrt

6 DAY WORK~

Responsibilities

• Knowledge in cutting, slicing, and filleting different types of fish
• Inspecting the quality of fruits, vegetables, and fish used to prepare sashimi/ sushi dishes
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
• Well versed in all Japanese cuisines such as yakitori, noodle/ rice dishes, sushi, other hot/cold appetizers
• Maintaining a clean work environment in order to prevent food contamination
• Washing, peeling, cutting, and slicing ingredients
• Properly washing and drying all dishes, utensils, cooking instruments and cutting boards
• Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
• Packing take-out orders as needed
• Removing garbage, replacing garbage bags, and washing garbage cans.
• Mopping and sweeping the kitchen areas as required
• Storing ingredients and food items according to food safety standards.
• Ensure that kitchen and working area is properly organized and kept clean at all times.

Requirement

• 5 years relevant experience in the Japanese restaurant/ Izakaya
• Able to maintain high standard of food quality.
• Independent and self-motivated learner
• Take full responsibility for food menu development.
• Capable to support every team in the kitchen.
• Creative and passionate.
• Able to work long hours and rotating shift.

Prepare and cook high quality food according to menu guidelines and recipes.

 Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size,

presented on the correct serving dish in the prescribed manner.

 Ensuring that all mise‐en‐place is always freshly prepared and on time.

 Supervising members of the kitchen team who are responsible to you.

 Ensuring that junior chefs and trainees receive the right training and optimum guidance.

 Helping to create good communication between floor and kitchen staff and within the kitchen.

 Receiving and safe storage of food.

 Assisting with regular stock takes.

 Receiving, recording and accounting for supplies and deliveries.

 Maintaining restaurant cost control systems as they affect your area of responsibilities.

 Following correct hygienic food handling practices.

 Following the restaurant’s regular cleaning and waste disposal practices.

 Optimising the use of restaurant resources: food, energy, labour, water.

 Using safe work practices and supporting others to use them.

 Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.

 Participate on the health and safety committee, rotation basis.

 Maintain kitchen equipment and plant in good condition.

 Participating in team meetings and surveys.

 Attending training courses and seminars as and when required.

 Striving to study management subjects in preparation for future advancement.

 Carrying out other duties typically expected of the position as required from time to time.

Job Description:

• Responsible for daily sales and oversee the operations.
• Work closely with the head chef, supervisors and managers to ensure excellent service.
• Control and direct the food preparation processes and any other relative activities.
• Handling a wide range of raw fish and other ingredients.
• Ensure the highest quality in preparation of dishes.
• Make sure ingredients are always fresh and high-quality.
• Monitor food stock and place orders, as needed.
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
• Oversee the cleanliness, hygiene, and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standard in this area.
• Train and develop team members in the future.

Senior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required
Salary: $3500 - 5200

We are looking for a passionate Commis to join our passionate team at SEROJA .

We offer a fixed 2 days off on every Sunday & Monday .

All Candidates should be experienced , passionate and have a strong desire to work in the food industry .The role will require candidates to work well in a team and be well-versed in the food & beverage .

DUTIES AND RESPONSBILITIES

• Working alongside the Sous Chef & Head Pastry Chef.
• Execution of designated mise en place.
• Responsiblity in ensuring produce is top quality and not passed expired date.
• Managing food wastage in restaurant.
• Communication with demi chefs & commis chef to ensure stations are prepared for service.
• Participate in brainstorming & Rnd with Sous Chef & Head Pastry Chef.
• Ensure hygiene level is up to standard.

THE POSITION REQUIRES

• Relevant work experience in a fine dining establishment.
• Keen attention to detail.
• Level 1 Hygiene Safety cert by SFA
• Adequate basic food knowledge.
• Team player with outstanding interpersonal skills .
• Good presentation and influencing skills.
• Ability to work and thrive within a diverse environment.
• Self motivated and energetic.
• Ability to work effectively and contribute in a team across divisions.

WHAT WE OFFER :

• 14 days Annual Leave
• Annual Bonuses
• Medical Insurance
• Performance incentive
• Staff meal
• Competitive salary
• Training Programme

Job Duties:

1, Using Chinese traditional or modern molding technology and mature way, process the pastry main and auxiliary materials, and made the unique flavor of pasta dishes or snacks. Supervise the relevant food hygiene conditions, make sure all foods we provide have a good hygiene conditions;

2, Supervise and research the food market information, understand customer’s requirements timely, pay special attention to research and promote the new pastry food and snacks to meet the customer taste;

3, Control the cost of raw materials, to be responsible for pastry food planning and purchasing plan, inspect the relevant food collecting and stock procedures, prevent material deterioration;

4, Strengthen the communication with the customers, to collect and listen to the opinions of the guests on food quality and reflect, grasp the information, timely adjust and complementary dishes;

5, Check the needed material prepare conditions, making all kinds of snacks, and often change variety according to the customers requirements;

6, Responsible for cutting and mixing all kinds of raw and cooked paste, responsible for frying all kinds of snacks, and produce all kinds of snacks, sauce and sugar water and so on.

7, Innovate and develop the diet, make the planning basis of food market info and customers requirements regularly , to attract the majority of the old and new customers, etc.

Requirements:

At least 5 years related working experience;

Keen attention to detail;

In-depth knowledge of sanitation principles, food preparation, and nutrition;

Flexible working hours, including weekends and evenings, when necessary;

Capable of working in a fast-paced, production environment.

Join Our Culinary Team as a Chef (Sunday OFF)

Your Culinary Artistry Awaits

Are you a culinary professional with a passion for Japanese fine dining? Immerse yourself in the world of kappo-style cuisine, where tradition meets innovation. At our elegant black-and-white heritage bungalow near Newton MRT, every detail—from the 11-seat hinoki wood counter to seasonal omakase pairings—is crafted to perfection.

What We’re Looking For:

Position: Demi Chef / CDP / Junior Sous Chef (Japanese Cuisine)
Location: Newton MRT
Salary: $2,800 – $3,500 per month
Work Week: 5-day schedule, fixed Sunday off

What You’ll Enjoy:

• Growth Opportunities: Advance your career while working with top-tier ingredients and refined techniques.
• Certifications: Sponsorship for Food Hygiene Certification (FHC).
• Time to Recharge: 14 days of annual leave.
• Health Benefits: Comprehensive medical coverage to keep you at your best.
• Performance Bonuses: Variable payouts to reward your dedication.

Your Role at a Glance:

• Craft exquisite sushi rice and manage premium seafood with precision.
• Ensure ingredients meet impeccable quality and freshness standards.
• Oversee station organization and maintain food safety compliance.
• Work closely with our talented team to deliver an unforgettable omakase experience.

What You Bring to the Table:

• Experience: At least 2 years in Japanese cuisine or fine dining; hotel experience is a bonus!
• Mindset: A proactive, adaptable attitude and a commitment to excellence.
• Skillset: Expertise in hygiene, safety, and attention to detail.

Why Choose Us?

This isn’t just another job—it’s an opportunity to refine your craft in a setting that values artistry and innovation. Work alongside a team that’s as passionate about tradition as it is about pushing culinary boundaries.

Ready to embark on this journey? Apply now and take the next step in your culinary career. Let’s create something extraordinary together.

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Lead the Spice Revolution as Our Head Chef!

Who We Are:
We are passionate culinary creators specializing in authentic Mala Tang, combining meticulously developed recipes with premium ingredients. Our flavorful, aromatic broths are infused with Sichuan spices, delivering an unparalleled experience for spice lovers and food adventurers alike. Be part of our journey to craft a welcoming dining atmosphere that celebrates tradition and innovation!

Your Role as Head Chef:
As the driving force of our kitchen, you will:

• Inspire Excellence: Lead a team of six kitchen assistants to prepare our signature Mala Tang dishes with precision and creativity.
• Set the Standard: Ensure every dish meets the highest standards of flavor and presentation.
• Maintain Hygiene: Uphold strict kitchen cleanliness and food safety practices.
• Oversee Operations: Manage inventory efficiently, reducing waste and ensuring ingredient availability.
• Foster Collaboration: Partner with front-of-house staff for seamless service delivery.
• Mentor Talent: Train your team in the art of Mala cuisine, sharing techniques and fostering skill development.
• Adapt to Needs: Take on additional kitchen responsibilities as required to ensure smooth operations.

Key Details:

• Work Schedule: 6 days/week, with 10-hour shifts (including a 90-minute break).

What We’re Looking For:

• Expertise in food safety and hygiene practices.
• The ability to excel in a fast-paced kitchen without compromising quality.
• A passion for Mala cuisine and creating unforgettable dining experiences.
• Strong leadership and communication skills to inspire teamwork and collaboration.

Why Join Us?

• Competitive Pay: Generous salary, Annual Wage Supplement (AWS), regular increments, and performance bonuses.
• Monthly Incentives: Earn extra bonuses for maintaining hygiene, exceptional kitchen performance, and contributing to our success.
• Staff Perks: Enjoy up to 2 delicious meals per shift.
• Career Growth: With new outlets on the horizon, your career can flourish with us.

Ready to Lead with Flavor?
We’re searching for a passionate, driven Head Chef to elevate our kitchen and create memorable culinary experiences. Take the next step in your career—apply now and bring your expertise to our table!

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Embark on a Flavorful Journey as Our Assistant Chef!

About Us
Step into a culinary world where tradition meets innovation. We’re on a mission to redefine the Mala dining experience with rich, savory broths crafted from premium pork and chicken bones, blended with authentic Sichuan spices. Our bold flavors captivate spice lovers and culinary adventurers alike, and our welcoming dining atmosphere ensures every guest feels at home.

Your Role in the Kitchen
As an Assistant Chef, you’ll lead our vibrant kitchen team of six and play a pivotal role in delivering exceptional dishes. Here’s what you’ll do:

• Set the Standard: Maintain impeccable food preparation and kitchen hygiene while adhering to all food safety regulations.
• Streamline Inventory: Ensure ingredient availability while managing stock efficiently to minimize waste.
• Collaborate Seamlessly: Coordinate with the kitchen and service teams to provide guests with top-notch dining experiences.
• Train & Mentor: Share your culinary expertise to upskill kitchen staff in crafting authentic Mala dishes.
• Adapt & Assist: Support other kitchen operations as needed to keep things running smoothly.

What Makes You the Perfect Fit?

• Strong knowledge of food safety and kitchen hygiene practices.
• Proven ability to thrive in a high-energy, fast-paced kitchen environment.
• A true passion for cooking Mala and creating memorable experiences for diners.
• Team-oriented with excellent communication and leadership skills.

Why Join Us?

• Competitive Compensation: Includes Annual Wage Supplement (AWS), annual increments, and performance-based bonuses.
• Performance Bonuses: Earn monthly rewards tied to hygiene standards, kitchen performance, and business success.
• Delicious Perks: Enjoy up to two mouthwatering staff meals each shift.
• Career Progression: Grow with us as we expand, with plenty of opportunities for professional advancement.

Ready to Cook Up a Storm?
Be part of a team that blends innovation with tradition in the world of Mala cuisine. Apply now and let’s spice up your career together!

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Job Description & Requirements

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.
-Monitors and undertakes to maintain costs within guidelines.
-Assist to train and guide junior chefs.
-Has broad spectrum of basic Japanese culinary techniques
-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to [email protected], and we will reach out to you if your application is found suitable.

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

1.Job Purpose

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

2.Principal Accountabilities

2.1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards

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

2.3 Moves prepared food out of the prep area continuously

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

2.5 Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations

2.6 Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas

2.7 Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized

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

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

2.10 Constantly develop skills and knowledge

Performs other duties pertinent to this job as assigned.

3.Communication & Working Relationships

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

4.Knowledge, Skills, and Experience

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

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

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

4.5 Passes all required job-related tests

4.6 Ability to perform manual labor

5.Physical Requirements of the job

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

5.2 Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day

5.3 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

Key Responsibilities:

1. Food Preparation and Cooking:Assist in the preparation and cooking of high-quality dishes according to the restaurant’s standards.
   Develop new menu items and recipes in collaboration with the Sous Chef and Executive Chef.
   
2. Supervision and Training:Supervise and support kitchen staff, including Chef de Partie and Commis Chefs.
   Provide training and guidance to junior kitchen staff to enhance their skills and efficiency.
   
3. Kitchen Operations:Oversee daily kitchen operations to ensure smooth and efficient service.
   Manage kitchen staff schedules and ensure adequate staffing levels during service hours.
   
4. Quality Control:Maintain high standards of food quality, presentation, and hygiene.
   Monitor and ensure consistency in the preparation and presentation of dishes.
   
5. Inventory and Stock Control:Assist in managing inventory, ordering supplies, and maintaining stock levels.
   Conduct regular stock checks and ensure proper storage and rotation of ingredients.
   
6. Health and Safety Compliance:Adhere to health and safety regulations and ensure all kitchen staff follow these guidelines.
   Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
   
7. Cost Management:Assist in controlling food costs and minimizing waste.
   Monitor portion sizes and ingredient usage to optimize efficiency.
   
8. Customer Service:Ensure customer satisfaction by addressing special dietary requests and feedback.
   Collaborate with the front-of-house staff to ensure seamless service and guest satisfaction.
   

JOB DESCRIPTION:

• 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

JOB REQUIREMENTS:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

· Support the Executive Chef and the team in ensuring smooth daily operations.

· Assist Chefs with creation and preparation of local & western cuisine/ cold kitchen

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

· Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Job Requirements

· At least 3 years relevant experience

· Team player but also able to work independently

· Customer oriented with a pleasant disposition

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

BENEFITS

- 5 Days work per week

- 44 hours weekly (OT & Off in lieu compensation)

- Outlet monthly sales incentive

- Referral Fee (Up to $3000/-) *

- Uniform provided

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax (Worth up to $150)

- Leave Benefits

- Medical Benefits

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

· Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

· Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

· Accurately measuring meal ingredients for the recipes.

· Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

· Assisting with the unloading of delivered food supplies.

· Assisting supervisor in inventory duties

· Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

· Plating and presenting meal items as per sections required

· To be responsible for completing food preparations for your section

· To ensure minimum kitchen wastage.

· To monitor stock movement and be responsible in preparing ordering list for the supervisors in charge

· To ensure knowledge of the product is maintained and communicated to all relevant personnel.

· To learn and record skills and recipes from other members of the department

· Prepare the meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

· Managing and training any demi-chef de parties or commis working with you

· Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety

· Monitoring portion and waste control to maintain profit margins

Responsibilities

· Design and plan new menu with Management and Production team.

· Station in Production Kitchen to work with Commercial team in food preparation, operations and end products with focus on volume and shelf life.

· Responsible to execute volume production of Western Cuisine/Products and Chinese Cuisine/Products or whichever is flavor of the month.

· Ensure kitchen cleanliness and cost-effective operational schedule.

· Manage kitchen team’s leave and work schedule.

· Ensure kitchen supplies, equipment is kept in good operational condition according to FSSC standards and processes.

· Oversee products in stock are inventorised and managed in FIFO order to customers.

· Constant management of ingredient cost and work with Commercial team for regular meetings with management for updates. Train and guide new staff for hot site and veg processing/packing production.

· Submit SOP timely by next business day of every production.

· Ensure food hygiene and FSSC standards.

· Lead FSSC documentation and audit with consultants and management.

Requirements

· Minimum of 5 years work experience in the F&B sector preferably in the restaurant kitchen in Western Hot Meal products

· Working knowledge of MS OFFICE.

· Flair and working knowledge of Western Cuisine

· Working knowledge and qualified in ISO22k operating procedures, HACCP maintenance and daily record keeping to ensure compliance to such standards is essential.

· The following competence listed, by no means exhaustive, is fundamental for effective management for this position:

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

Summary

We are looking for passionate food lover, who are positive and specializing in Vietnamese Cuisine.

Responsibilities

- Prepares Vietnamese food to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

Requirements

• 5 - 8 years of experience as a Head Chef specialized in Vietnamese cuisines
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Able to lead a team & be self-motivated
• Result driven and team player

Interested candidate, please send resume to [email protected]

We regret only shortlisted candidate will be contacted.

GYUKATSU KYOTO KATSUGYU IS HIRING!

Summary and Benefits

• Salary: $3,000 - $3,500 (Depending on experience)
• Location: Raffles City Shopping Centre
• 5 days, 44 hours per week
• Sign-on bonus (T&C applies)
• Staff Discount
• Staff incentive program

ROLE & RESPONSIBILITIES

• Assist the Chef/Sous Chef in the smooth running of the kitchen's daily operations.
• Check/monitor daily preparation of the outlet.
• Assist in stock ordering, controlling, and conducting stock-take of inventory.
• Ensuring stock is rotated, labeled, and stored in compliance with health & Safety regulations.
• Update of daily stock in the kitchen.
• Knowledge of product and menu. This will allow you to check on staff and train accordingly.
• Checking the quality of produce delivered by suppliers.
• Be responsible for maintaining the food quality standard as set out by the outlet Chef.
• Ensure that food is prepared to the highest standards within the company guidelines.
• Ensure the consistency of the food quality prepared.
• Monitor the quality of food leaving the kitchen to ensure maximum guest satisfaction.
• Manage and ensure the cleanliness and hygiene of the workstation in the kitchen.
• Ensure that all work is carried out safely and securely and that all equipment is used correctly.
• Ensuring kitchen equipment is kept in a safe, clean, and fully functional condition.
• Correct handling of all company’s property to avoid breakages and wastage and monitoring.
• Follow ALL Company’s Procedures e.g. Re-stocking, breakages, wastage, and monitoring.
• Induction of new members of staff.
• You must comply at all times with the standards of dress code and personal hygiene as laid out by the company.

REQUIREMENTS

• At least 1-3 years of relevant experience in the F&B service field.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period would be preferred.
• Possess Food safety and hygiene certificate
• Must be comfortable working on weekends and public holidays.

**We regret to inform that only shortlisted candidates will be notified. **

Please click on APPLY button or send your resume directly to 87646672 or [email protected] with your availability date and expected salary.

A Chef specializing in Indian cuisine is responsible for preparing authentic Indian dishes with traditional and contemporary flavors. They bring expertise in Indian spices, techniques, and recipes, ensuring an exceptional dining experience. This role involves creating menus, managing kitchen operations, and maintaining high standards of quality and hygiene, with a focus on Indian culinary traditions.

Job Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

Hiring Full time Chef (Chinese & Western Cuisine)

Responsibilities:

• Responsible for Kitchen duties, cooking and food preparation.

• Assist in preparation and standby ingredients for cooking.

• Ensure food and presentation quality is maintained.

• Adhere compliance to the company’s rules, regulations and food preparation SOPs.

• Maintain food hygiene, and workplace safety standards.

• Maintain kitchen cleanliness and involve in cleaning duties.

• Other tasks as assigned

• Training provided (All welcome!)

Requirement:

• Hardworking & Alert

• Responsible

• Positive attitude and pro-active

• Able to converse in mandarin (to communicate with china colleagues)

• Able to start work immediately

• 6 days work week (weekday off)

• 9am-9pm

Contact 91898878 for an interview

Address: 28 Jalan Kelulut (S)809045

•To control the food cost and the consistency of quality and quantity of food served

• Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Head Chef

• Minimum Degree required

• Good knowledge of MS office, Exel and Payroll Software

• High level of flexibility

Job Description

• Slice and prepare fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in texture and presentation.
• Inspect fish and seafood quality to ensure they meet freshness and quality standards.
• Plate sashimi dishes attractively, following the restaurant's presentation guidelines.
• Collaborate with the Head Chef and kitchen team to develop seasonal sashimi dishes and keep the menu innovative.
• Follow all food safety protocols for handling and storing raw fish and seafood to prevent contamination and ensure customer safety.
• Maintain a clean and organized sashimi station, ensuring all necessary tools and ingredients are readily available.
• Work closely with kitchen staff to facilitate smooth service and manage order flow efficiently during peak periods.

Job Requirements

• Previous experience as a sashimi or sushi chef with strong knowledge of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision for uniform, thin slices.
• Familiarity with different types of fish, seafood, and garnishes used in sashimi.
• High attention to detail and commitment to maintaining food safety and cleanliness standards.
• Genuine interest in Japanese culinary traditions and enthusiasm for working with fresh, premium ingredients.
• Physical ability to stand for extended periods, use sharp knives, and work in a high-paced kitchen environment.
• Effective teamwork skills, good communication with kitchen staff, and the ability to stay composed under pressure.

Responsibilities

• Developing new product according to development requests and involve in improvement of existing products
• Developing application recipes to optimize product design for new and existing products
• Look out for new trends and new products in the market
• Responsible for developing prototypes for customer in a given time frame
• Evaluation of new ingredient submissions
• Conduct food tasting and sensory evaluation
• Maintain proper documentation to support costing, lab scale formulation of new and existing products and any supporting documents.
• Work closely with inter-departments on the development and launch of new or improved recipes
• Perform ad-hoc duties assigned by immediate superior

Job Requirements

• Recognised culinary qualification or similar discipline
• At least 2 - 5 year of relevant experience in restaurant/ hotel business/ food manufacturing industry
• Experience in different Asian cuisine, bakery and Dim Sum would be useful for daily R&D work
• Passionate about food product development
• Creative in food preparation and presentation
• Meticulous with good organizational skills
• Team player with good interpersonal skills
• Proficient with Microsoft Office
• Proficient in Mandarin and English (spoken and written) as need to liaise daily with Mandarin and English speaking associates