Salary Range: $4000 - $4800 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

Requirement:

**This job required Chinese speaker to coordinate with suppliers, customers and colleagues

**Preferred Experience in handling buffet for local and western dishes

**Hands-on experience required

**Able to work in a high-pressure environment

**Able to work on weekend/ PHs

Interested candidate, can email to [email protected] or contact us at 6225 2138

Do include:

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.

Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day

Working Location: Islandwide

Salary: $2800-$3000

Job Scope
-stir fry rice and noodle dishes

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

We are hiring for a passionate and enthusiastic Sous Chef to join our family and to lead our culinary team, with the following requirements:

Responsibilities:

• To oversee the Café kitchen Operations
• Responsible for the efficient organization of the business area in relation to financial performance i.e. gross profit, food costs, manhours planning, productivity levels, etc.
• To ensure that the kitchen team follow the developed menu/recipes accordingly
• To ensure the highest quality, consistency and TFP (Tastiness, Freshness and Presentation) of product.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• To develop and plan SOPs for the kitchen team.
• Monitoring and controlling of overall food cost in all kitchen sections and stewarding department within budgetary controls
• Manage and ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times and are followed according to HACCP food hygiene regulations.
• Implement strategies to minimize overstock holding and wastage
• Supervise and manage all kitchen staff and their training needs
• To ensure a safe working environment for co-workers and customers in accordance with prevailing local health and safety regulations and HACCP (Hazard Analysis and Critical Control Points) standards
• Ensure health and productivity at work are achieved through healthy deli and exceptional dining experiences.
• To evaluate and execute corrective measures on any food and dining experience • Any other tasks as and when assigned by Management
• Interested in learning to manage the end-to-end steps of menu creation, costing, product launch and menu refinement by working closely with the kitchen crew and management team

Requirements

• Able to start by May 2023
• Possess good interpersonal & communication skills
• Able to work under pressure
• Able to perform shifts including weekends and Public Holidays
• Completed Level 2 Food Hygiene standard
• Good track record of managing a cafe or similar operation will be an advantage

Position: Cook / Chef

Working Days: 5 Days work (10.30am - 10pm)

Working Location: Islandwide

Salary: $2800 to $3000 (depending on work experience)

Job scope:

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

Low Yu Xuan Reg No: R24123804

The Supreme HR Advisory Pte Ltd EA No: 14C727

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

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

Job Description & Requirements

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

· 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.

Work Flexibility:Work on public holidays and night shifts to meet the demands of our dynamic restaurant environment.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

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

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Description :

• 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

Job Requirement :

• Culinary school education will be an advantage.
• 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.
• Able to work on public holidays and weekends, as well as night shift work
• Can accept long time overtime

-We require 2 chefs for a Turkish restaurant in central singapore.

-Applicant can be local or foreigner preferably with a diploma or equivalent and at least 3 years of work experience in kitchen.

-Preferably with grill and bread experience.

-Added advantage would be experience of working in any Mediterranean or middle eastern restaurant.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Our client who owns a chain of popular cafes/restaurants, is looking for a suitable Development Chef to join the dynamic team.

Job Scope Summary:

The Development Chef is responsible for the development and improvement of recipes and new product prototypes and processes in line with the company’s food proposition. The Development Chef is responsible for ensuring that production processes meet the food quality and food safety standards.

The Development Chef provides food science expertise in designing processes to manufacture new food products on a commercial scale.

Key Job Duties and Responsibilities:

● Create new recipes, modifying and improving existing recipes through experimentation.

● Plan, manage and run panel sessions and sensory tests on food products.

● Carry out research and consolidate data gathering for new product specifications.

● Formulate new food production standards and standard operating procedures.

● Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

● Modify new product recipes and ingredient selection while taking note of nutrition, shelf life, and regulations.

● Establish product specifications and documentation.

● Review methods to improve the quality of new baked products and compliance with food regulations during mass production.

● Facilitate innovation and lead team leaders to implement change.

● Refine recipe formulation for mass production purposes.

● Review ingredients to meet customer needs and requirements. ● Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.

● Make recommendations for changes to new & existing food production processes.

● Follow up on yearly refreshment training schedule.

● Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.

● Execute any other duties as assigned.

Skills & Requirements:

● Possesses analytical and problem-solving skills and should be able to work independently.

● Good sensory skills to evaluate flavours and create recipes for new products. Exposure to or experience in anglo-american training or establishments is required.

● Excellent knowledge of production systems, food costing, ordering and inventory

● Strong leadership qualities and decision making ability.

● Possess capability to lead, motivate and manage subordinates

● Sound knowledge/understanding of cultural and culinary trends ● Creative in developing and presenting products

● HACCP certified and other food safety regulations would be a bonus

● Good command of spoken English

● PC literate with knowledge in MS Office

● Working location: 239 Pandan Loop

If you are interested in this position, please contact Marie Tham of Recruit Inc Pte Ltd at: Email: [email protected] Mobile: 98754252

Registration No.: R23118419 EA Licence No.: 14C7334

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

GENERAL MISSION

Supervise production of all sections, ensure production and consistent quality, delegates work to his subordinates, organizes his work efficiently.

RESPONSIBILITIES

Prepare food in sufficient orders.

Ensure proper storage of all goods.

Prepare requisition for all goods needed.

Ensure that production is done according to restaurant standards at all times.

ADMINISTRATIVE RESPONSIBILITIES

Prepare requisition of all goods needed according to orders.

TECHNICAL RESPONSIBILITIES

Check fridge and working area thoroughly to avoid spoilage.

Check food items prepared by his subordinates and correct any mistakes immediately.

COMMERCIAL RESPONSIBILITIES

Work according to standard recipes.

Ensures production and quality to restaurant standards.

HUMAN RESPONSIBILITIES

Keep good rapport with all staff.

Follow restaurant rules and regulations at all times.

RELATIONS

Keep good relationships with all staff at all times.

Job Description & Requirements

Constructor is an all-in-one platform for education and research. With expertise in machine intelligence and data science, Constructor is built to cater to the needs of schools, higher education, corporate training, alternative credentials, and professional sports, offering solutions for teaching and administration, learning and research. From infrastructure to applications, Constructor elevates learning experiences, empowers educators, and drives research breakthroughs.

Our headquarter is located in Switzerland. We have offices in Germany, Bulgaria, Serbia, Turkey, and Singapore.

Constructor is hiring a Corporate Chef for our office catering and corporate events.

About the Role:

• Plan and cook creative, healthy, and delicious meals based on the specific dietary needs and preferences of our company members.
• Develop and implement innovative menus featuring a fusion of Mediterranean (Turkish, Spanish, Italian), Russian, and international flavors.
• Prepare breakfast, lunch, and dinner options for daily employee needs, catering to both regular schedules and special events like company gatherings.
• Collaborate closely with the Events Team to ensure seamless coordination in meal selection for all occasions, considering dietary restrictions and attendee preferences.
• Demonstrate a strong understanding of special dietary needs (organic, gluten-free, kosher, vegan, vegetarian, halal, etc.) and cater to them accordingly.
• Package and label prepared meals for later consumption with clear and accurate information.
• Implement proper food storage techniques and provide heating instructions for pre-prepared meals.
• Maintain the highest standards of food hygiene and handling practices within our corporate kitchen.
• Manage budgets and source fresh, healthy, and seasonal ingredients.
• Conduct independent grocery shopping for meal creations and necessary kitchen equipment.
• Maintain a meticulous eye for quality by inspecting ingredients before purchase.
• Ensure the strict implementation of all established health and safety regulations within the kitchen.
• Uphold a clean and organized work environment, maintaining top hygiene for all kitchen equipment and appliances.
• Possess a strong foundation in nutrition principles and utilize this knowledge to create healthy and balanced meals.
• Be proficient in cooking a variety of Russian dishes, showcasing your expertise in this unique cuisine.
• Be receptive to feedback and continuously strive to improve culinary offerings.
• Be receptive to cook for Founder, Co-Founder and C-level executives’ private or personal events and requests.
• Be prepared to work any time or day (including Public Holidays and Weekends) upon request.
• Be prepared to take on additional tasks assigned by the management when required.

Why You'll Love Working With Us:

• Play a key role in fostering a vibrant and healthy company culture through exceptional culinary creations.
• We offer an attractive compensation package that reflects your expertise and experience.
• Be part of a dynamic team and contribute to the company's growth.
• Design and implement innovative menus that showcase your global culinary skills.

The Ideal Candidate:

• Extensive culinary experience with a proven track record of success in a corporate or high-volume kitchen environment.
• Mastery of Mediterranean (Turkish, Spanish, Italian) and Russian cuisines, with a strong understanding of international flavors.
• Must be able to handle both halal and non-halal food.
• Must be able to cook in bulk with little or no assistance.
• A solid foundation in nutrition principles and a passion for creating healthy and delicious dishes.
• Excellent communication and interpersonal skills to effectively collaborate with various teams and company members.
• Strong organizational and time management skills to manage multiple tasks efficiently.
• Meticulous attention to detail and a commitment to the highest standards of hygiene and food safety.
• Ability to work independently while also being a team player.
• Proficiency in budgeting and purchasing high-quality ingredients within budget constraints.
• Strong work ethic, flexibility, and the ability to thrive in a fast-paced environment.

We look forward to hearing from you!

Please submit your resume outlining your culinary expertise, approach to healthy meal creation, and experience catering to diverse dietary needs. Additionally, highlight your proficiency in Mediterranean (Turkish, Spanish, Italian) and Russian cuisines if you have.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Job Description

• Familiar with the cooking of Chinese Cuisine

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal

• Perform any other duties as assigned by the Chef

Requirements

• Minimum 3 years of relevant working experience as a kitchen assistant in fast paced F&B industry
• Knowledge of food safety standards and procedures

Junior 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: $3500-4500

Reports To: Sous Chef / Head Chef

Job Summary:

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring that all dishes are prepared and presented to the highest standards. This role involves overseeing junior staff, maintaining cleanliness, and ensuring that all health and safety regulations are adhered to.

Key Responsibilities:

• Food Preparation and Cooking:Prepare and cook dishes to meet the restaurant’s standards and specifications.
  Manage and maintain the station’s mise en place (ingredients and tools).
  Ensure that dishes are prepared efficiently and delivered in a timely manner.
  
• Kitchen Management:Supervise and train junior kitchen staff and kitchen assistants.
  Organize and oversee the station’s daily operations.
  Assist in the development and implementation of new dishes and menus.
  
• Quality Control:Ensure that all dishes meet the quality and presentation standards set by the restaurant.
  Monitor and maintain the freshness and quality of ingredients used in the kitchen.
  
• Health and Safety:Adhere to food safety and hygiene regulations.
  Maintain cleanliness and organization of the workstation and kitchen equipment.
  
• Inventory and Stock Management:Assist in managing inventory, including ordering and receiving supplies.
  Monitor stock levels and minimize waste.
  
• Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
  Communicate effectively with front-of-house staff to ensure timely and accurate service.
  

Qualifications:

• Proven experience as a Chef de Partie or similar role in a high-volume restaurant or hotel.
• Culinary school diploma or equivalent experience preferred.
• Strong knowledge of cooking techniques, food safety, and kitchen operations.
• Ability to work efficiently under pressure and in a fast-paced environment.
• Good leadership and communication skills.

Skills:

• Excellent culinary skills and a passion for food.
• Strong organizational and multitasking abilities.
• Attention to detail and commitment to quality.
• Ability to work as part of a team and manage a section effectively.

Working Conditions:

• Must be able to work long hours, including evenings, weekends, and holidays.
• Physical demands include standing for extended periods and working in a hot, fast-paced environment.

-Menu Development

-Kitchen Management

-Quality Control

-Collaboration & Communication

-Food Preparation and Cooking

-Team Leadership and Management:

-Lead and train kitchen staff, including cooks, prep staff, and dishwashers.

-Assign tasks, manage schedules, and oversee the kitchen workflow to ensure efficiency and productivity.

-Foster a positive work environment with an emphasis on teamwork and high standards of hygiene and safety.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival