can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.CHEF

Kitchen chef 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.

Supervise food production

Communicate with staff and customers

Conduct food and Beverage hygiene Audit

Training will be provided.

Young and fit with good stamina is a bonus.

Roles & Responsibilities

Myeong In Jip Contemporary Grill is looking for a Head Chef to join our growing family.

The main job responsibilities are:

- Organize kitchen stations

- Oversee all menu prep

- Inventory ordering and budgeting

- Strong team leadership

- Manage staffing shifts

A prior role as Head Chef for at least 1 year is required, with a total Back of House experience of at least 6 years.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Strong experience in Chinese cuisine including all varieties of noodles and rice

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* Proficient with BBQ and Chinese specialty equipment

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

* Able to work night shift

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

Main Job Responsibilities

• Daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

We are currently looking for a Full-Time Kitchen Commis Chef to join our team.

What we Require:

- At least 1 year of Relevant Industrial Experience

- Passionate about learning, teamwork and contributing to a fun work environment

- Able to prepare food as directed by the head chef

- Able to work with the head chef in menu creation

- Responsible for all mise en place

- Responsible for ensuring that the kitchen meets sanitation standards as set by the Executive Chef & Local Regulatory Bodies

What we Offer:

- Brand New Kitchen

- Freedom to develop and integrate new ideas on the menu

- No Split Shifts

• Kitchen management: Overseeing the kitchen's daily operations, including setting up the kitchen with equipment and utensils, and delegating tasks to kitchen staff
• Food quality and cost: Controlling food quality, portion control, and food costs
• Menu creation: Being innovative and creative with daily special menus
• Ingredient purchasing: Overseeing the purchase of fresh products and dried goods
• Customer relations: Maintaining good relationships with customers
• Quality control: Tasting dishes to ensure they meet the right standards and are presented correctly
• Staff management: Recruiting, motivating, and managing staff
• Kitchen budget: Managing the kitchen budget

Some other skills and abilities that a Chinese chef may need include:

• Strong interpersonal and problem solving abilities
• The ability to work well under pressure in a fast-paced environment
• The ability to work cohesively with fellow colleagues as part of a team
• The ability to focus attention on guest needs, remaining calm and courteous at all times

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

· Must be able to work night shift and split shift

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

• 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
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

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

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

We seek a skilled and passionate Indian Cuisine Chef to join our team at Takano Bristo. The ideal candidate will have extensive experience in preparing authentic Indian dishes, ensuring high quality, and maintaining consistency in taste and presentation.

• Proven experience as an Indian Cuisine Chef or similar role.
• Expertise in preparing traditional Indian dishes, including vegetarian and non-vegetarian options.
• Familiarity with tandoor ovens and other specialized Indian cooking equipment.
• Strong understanding of spices and their application in Indian cuisine.
• Excellent organizational and time-management skills.
• Ability to work under pressure in a fast-paced environment.
• Certification in culinary arts or equivalent experience is preferred.

Job Responsibilities

• Assist in the preparation and cooking of dishes under the supervision of senior chefs.
• Measure, weigh, and prepare ingredients as per recipes and kitchen standards.
• Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Assist in receiving, checking, and storing deliveries, ensuring proper stock rotation and minimizing waste.
• Perform basic cooking tasks, such as chopping, grilling, frying, and assembling dishes.
• Ensure all kitchen equipment is cleaned, maintained, and used safely.
• Work closely with other chefs and kitchen staff to ensure smooth operations and timely food service.
• Stay updated on menu changes, special dishes, and daily requirements to meet customer expectations.

Job Requirements

• Previous experience in a fine-dining kitchen environment is advantageous but not mandatory for entry-level roles.
• Basic cooking skills, attention to detail, and the ability to follow instructions and recipes accurately.
• Strong work ethic, willingness to learn, ability to work under pressure, and flexibility to work shifts, including weekends and holidays.

Job Description

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

Requirements:

• At least 3 years of culinary experience in a senior chef
• Bilingual in English and Mandarin to liaise with stakeholders
• Extensive food knowledge and creativity
• Possess excellent communicate and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Responsibilities

• Assist in the preparation and cooking of dishes under the supervision of senior chefs.
• Measure, weigh, and prepare ingredients as per recipes and kitchen standards.
• Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Assist in receiving, checking, and storing deliveries, ensuring proper stock rotation and minimizing waste.
• Perform basic cooking tasks, such as chopping, grilling, frying, and assembling dishes.
• Ensure all kitchen equipment is cleaned, maintained, and used safely.
• Work closely with other chefs and kitchen staff to ensure smooth operations and timely food service.
• Stay updated on menu changes, special dishes, and daily requirements to meet customer expectations.

Job Requirements

• Previous experience in a fine-dining kitchen environment is advantageous but not mandatory for entry-level roles.
• Basic cooking skills, attention to detail, and the ability to follow instructions and recipes accurately.
• Strong work ethic, willingness to learn, ability to work under pressure, and flexibility to work shifts, including weekends and holidays.

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Join Our Team at Zén – A 3-Michelin-Star Experience in the Heart of Singapore

Are you an ambitious and talented chef eager to elevate your career in a world-class, award-winning kitchen? Zén, one of only three three-Michelin-starred restaurants in Singapore, is seeking a dynamic Demi Chef de Partie to join our exceptional team.

At Zén, we offer a gastronomic journey that blends the finest local ingredients with world-class delicacies. Our carefully curated tasting menu is served in a stunning three-story shophouse in downtown Singapore, where each dish is crafted to perfection.

Key Responsibilities for Demi Chef de Partie at Zén:

• Prepare and Execute Dishes to Perfection: Assist in the preparation and execution of dishes in accordance with Zén's high standards, maintaining impeccable quality and consistency.
• Work Across Multiple Stations: Oversee designated sections of the kitchen, ensuring all ingredients are properly prepared and the team is organized, efficient, and productive.
• Collaboration and Team Support: Work closely with the Sous Chefs and Chef de Partie to ensure smooth communication and teamwork within the kitchen, assisting other stations when necessary.
• Maintain Cleanliness and Organization: Uphold cleanliness and hygiene standards at all times, ensuring that the kitchen is a safe and efficient working environment.
• Train and Mentor Junior Staff: Provide guidance and mentorship to junior team members, helping them develop their skills and understanding of Michelin-star kitchen standards.
• Ingredient Handling: Ensure proper storage and handling of ingredients, minimizing waste and maximizing the quality of each dish.
• Creativity and Innovation: Contribute to the development of new dishes and menu items, bringing creativity and passion to the kitchen while adhering to the core principles of Zén's culinary vision.

Employee Benefits Include:

• Competitive Salary
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

Why Join Zén: At Zén, we don’t just create exceptional dishes – we create an extraordinary work environment. You will have the opportunity to work alongside a talented, passionate team in a Michelin-starred restaurant. We are committed to your professional growth and offer continuous training and development to help you achieve your culinary goals.

Joining our team means becoming part of a family that is driven by culinary innovation, teamwork, and excellence. At Zén, your creativity will flourish as you contribute to one of the most exciting dining experiences in Singapore.

If you are a motivated, dedicated chef with a passion for excellence, we invite you to apply and be part of the extraordinary culinary experience we offer our guests.

**Daily Operations Management:** Oversee daily kitchen operations, including pastry and bakery sections, as well as outside catering services.
**Culinary Creation:** Produce pastries, baked goods, confections, and savory dishes by adhering to established recipes provided by the Head of Pastry/Executive Chef or assigned personnel.
**Quality Control:** Ensure proper handling and correct temperature cooking savory and baking for all food products.
**Supervision and Coordination:** Supervise and coordinate the preparation and presentation of pastries desserts and savory dishes.
**Inventory Management:** Monitor stock levels of savory/baking ingredients and order new supplies as needed, ensuring adherence to budget constraints.
**Equipment Maintenance:** Operate and maintain all department equipment with care, and report any malfunctions.
**Cleanliness and Sanitation:** Maintain cleanliness and sanitation in all work areas.
**Health and Safety:** Keep a lean and orderly cooking station, adhere to health and safety standards of hygiene and cleanliness, and comply with the “Risk Management Plan” and the Food Safety Management System for recording all monitoring forms.
**Recipe Adherence:** Strictly follow the cooking methods as set by the chef to ensure consistency and quality in all dishes prepared.

Requirements

· Meticulous, keen attention to detail and creativity.

· 1 or more years’ experience working within the food industry

· Capable of working in a fast-paced environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver

*Responsibilities:*

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

*Requirements*

* Must have strong Japanese fine dining cuisine experience and omakase experience

* Able to speak fluent Japanese