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

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Reports To: General Manager/Executive Chef

Job Summary:The Head Chef is responsible for overseeing the culinary operations of the kitchen, ensuring the preparation and delivery of high-quality dishes, and managing kitchen staff. The Head Chef will create innovative menus, maintain food quality, ensure compliance with health and safety standards, and contribute to the overall profitability and reputation of the restaurant.

Key Responsibilities:

1. Menu Development and Planning:Develop and design menus that reflect the restaurant’s concept and customer preferences.
   Update menus seasonally and incorporate new culinary trends and techniques.
   Ensure that menu items are cost-effective and contribute to profitability.
   Conduct tastings and presentations for new dishes to management and staff.
   
2. Kitchen Management:Oversee daily kitchen operations, ensuring efficiency and productivity.
   Coordinate with kitchen staff to ensure timely preparation and delivery of meals.
   Maintain high standards of food quality, taste, and presentation.
   Implement and enforce kitchen policies, procedures, and standards.
   
3. Staff Management and Training:Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
   Conduct performance evaluations and provide feedback to staff.
   Foster a positive and collaborative work environment.
   Develop and implement training programs to enhance culinary skills and knowledge.
   
4. Inventory and Cost Control:Manage inventory levels and order supplies to ensure adequate stock without overstocking.
   Monitor and control food costs, portion sizes, and waste to maximize profitability.
   Maintain relationships with suppliers and negotiate contracts to obtain the best prices.
   Conduct regular inventory checks and audits.
   
5. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and enforce food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
   
6. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Work with front-of-house staff to ensure a seamless dining experience for customers.
   
7. Culinary Innovation:Stay updated on culinary trends and innovations.
   Experiment with new recipes, techniques, and ingredients.
   Participate in culinary events, competitions, and networking opportunities to enhance the restaurant’s reputation.
   
8. Budgeting and Financial Reporting:Prepare and manage kitchen budgets.
   Monitor financial performance and report on key metrics to management.
   Identify opportunities for cost reduction and efficiency improvements.
   

Qualifications:

• Culinary degree or equivalent professional experience.
• Proven experience as a Head Chef or in a similar senior culinary role.
• Strong leadership, communication, and organizational skills.
• Creativity and passion for culinary arts.
• In-depth knowledge of food safety and sanitation regulations.
• Ability to work under pressure and in a fast-paced environment.
• Proficiency in kitchen equipment and technology.

Working Conditions:

• The position may require working long hours, including evenings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Summary:The Pancake Chef is responsible for the preparation and cooking of a variety of pancake dishes, ensuring high-quality presentation and taste. The Pancake Chef will manage the pancake station, maintain cleanliness and organization, and contribute to the development of new pancake recipes and menu items.

Key Responsibilities:

1. Pancake Preparation and Cooking:Prepare and cook a variety of pancake dishes, ensuring consistency and quality.
   Follow recipes and presentation specifications as outlined by the Head Chef.
   Adjust and adapt recipes to meet customer preferences and dietary requirements.
   Ensure all pancake dishes are cooked to the correct temperature and consistency.
   
2. Recipe Development:Collaborate with the Head Chef to develop new pancake recipes and menu items.
   Experiment with different ingredients, flavors, and presentations.
   Stay updated on culinary trends and incorporate new techniques into pancake offerings.
   
3. Station Management:Set up and stock the pancake station with all necessary supplies and ingredients.
   Maintain cleanliness and organization of the pancake station throughout service.
   Ensure all equipment is clean, sanitized, and in good working condition.
   Monitor inventory levels of pancake ingredients and report shortages to the Head Chef.
   
4. Quality Control:Ensure all pancake dishes meet the restaurant’s quality standards.
   Conduct regular tastings to ensure consistency in flavor and presentation.
   Address any issues with food quality promptly and effectively.
   Implement and follow food safety and sanitation practices.
   
5. Customer Interaction:Engage with customers when necessary to understand their preferences and receive feedback.
   Handle customer complaints related to pancake dishes in a professional manner.
   Assist in creating a positive dining experience for customers.
   
6. Team Collaboration:Work closely with other kitchen staff to ensure smooth and efficient service.
   Assist in training new staff members on pancake preparation and cooking techniques.
   Foster a collaborative and supportive work environment.
   
7. Inventory and Cost Control:Monitor and manage inventory levels of pancake ingredients to avoid waste.
   Ensure cost-effective use of ingredients without compromising quality.
   Assist in ordering and receiving supplies as needed.
   
8. Compliance and Reporting:Ensure compliance with all health, safety, and hygiene regulations.
   Maintain accurate records of inventory, waste, and other relevant metrics.
   Report any maintenance or safety issues to the Head Chef or management.
   

Qualifications:

• Culinary degree or equivalent professional experience, particularly in breakfast or pastry preparation.
• Proven experience as a chef, with a focus on pancakes or breakfast dishes preferred.
• Strong culinary skills and creativity.
• Excellent time management and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong communication and interpersonal skills.

Working Conditions:

• The position require working early mornings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Exposure to heat, steam, and kitchen equipment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Join Our Team as an Assistant Chef! Enjoy Extra Allowances Post-Confirmation!

Work Locations: Siglap / Clark Quay / Tanjung Pagar / City Hall
Role: Assistant Chef
Compensation: $3,200 to $3,500

Perks:

• Extra allowances after confirmation
• Eligible for shift claims ending after 11:30 PM
• A supportive team environment

Primary Duties: Specializing in Burmese Cuisine

• Support the head chef in daily kitchen tasks
• Ingredient preparation and cooking as per recipes
• Uphold kitchen cleanliness and orderliness
• Ensure high standards in food quality and presentation

EA License 22C1383

EA Personnel R22110043

Job Description

• Assist the Head Chef in the operation of the kitchen.
• Assist the Head Chef to supervise the kitchen team during the shift to attain efficiency and effectiveness in kitchen operations.
• Work closely with Head Chef on daily kitchen operation management.
• Ensure that new staff under training are taught the right processes abiding to the kitchen’s SOPs.
• Assist Head Chef in all aspects in the implementation of new, special and promotional menu items.
• Maintain an effective daily roster to ensure minimum labour cost.
• Ensure consistency in the food standards.

Requirements

• Experience in Japanese cuisine, skill and technique is required.
• Possess relevant culinary qualification and certifications.
• Enthusiasm to develop your own skills and knowledge plus those around you.
• Adaptability to change and willingness to embrace new ideas and processes.
• Ability to work unsupervised and deliver quality work.
• Passion for great food and great service.
• Team player with positive mindset.

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Set up workstations with all needed ingredients and cooking equipment
• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments on food preparation to accommodate customers specific request such as special diet or allergies
• Ensure great presentation by dressing dishes before they are served
• Season food according to recipes or company needs
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Manage and ensure kitchen food cost is on a healthy range
• Minimize food wastage
• Able to assist additional duties as requested by Superior and Management as and when required.

Job Requirement:

• Proven experience as Cook
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Excellent physical condition and stamina
• Able to work independently and under pressure
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in hot and humid environment
• High school diploma or equivalent; Diploma from a culinary school will be an advantage
• Able to work flexi shift, and able to work on Weekends & Public Holidays
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Roasted Chef (Cantonese Cuisine)

• Working Day: 5.5 working days (60 hours/ week)
• Location: MBS
• Salary: $3,800 to $4,500 (depending on experience)

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job Scope:

• Preparing, cooking, and presenting various roasted meat dishes
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• Properly store and handle all food items to prevent contamination
• Collaborate with suppliers to source the best quality meats and ingredients

Requirements:

• Preferably more than 5 years relevant experience in Cantonese restaurants
• Able to work on weekend and public holidays

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Working Location : Multiple Locations Available

Job Summary:

To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Chef De Partie

Salary: $2,800-$3,000
Working Days and Timing: 5.5 Days per week, Based on Roster

Location: Purvis Street

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

• Support the Marketing Manager for all branding and marketing activities for assigned brands – including brands within the coffeeshop/food court as well.

• Execute online/offline promotions, campaigns and activities; to develop, design and account for all marketing collaterals.

• Liaise with landlords and external vendors, including media and influencers, for marketing through selected publicity channels and follow through on execution.

• Manage the deliverables required within the brand – from POS setup, E-commerce, Menu setup, etc.

• Track and follow up closely on market campaigns.

• Manage the social media accounts and community management channels, including feedbacks and enquiries for all assigned brands.

• Prepare monthly EDMs and execute engagement campaigns and promotions for assigned brands.

• Prepare and submit monthly reports on feedbacks and enquiries accordingly to the sources

• Support Marketing Manager in all other marketing matters including additional responsibilities as assigned.

• Support the Marketing Manager for all branding and marketing activities for assigned brands - – including brands within the coffeeshop/food court as well.

• Responsible for Brands’ positioning across all assets and collaterals

• Liaise with advertising agencies, landlords or partners to arrange promotional campaigns in all types of media for the brand or key individuals

• Manage the deliverables required within the brand – from POS setup, E-commerce, Menu setup, etc.

• Prepare press alerts/release to announce the launch of new projects within the Brand

• To communicate in a timely manner with partners on sponsorships and/or events.

• Track and report completion of key deliverables, assist in pre- and post-analysis of sales campaign

• Monitor the progress of marketing campaigns using various metrics, recommend ways to improve and submit reports on the campaigns’ performance

• Prepare and submit monthly reports on feedbacks and enquiries accordingly to the sources

• Media tracking and public relations reports

• Support Marketing Manager in calendar planning, brand initiatives, business presentations and all other marketing matters including additional responsibilities as assigned.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

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.

Responsibilities:

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

Requirements:

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

About Us:

We are a dynamic pizza and fried chicken restaurant committed to delivering delicious food and exceptional service. We are seeking a skilled and passionate Pizza and Western food Chef to join our culinary team. The ideal candidate will have a strong focus on crafting exceptional pizzas while also being capable of preparing a variety of other dishes to maintain high standards of food quality and hygiene.

Job Responsibilities:

1. Prepare and bake pizzas based on custom requests from our menu.
2. Proficiently prepare and bake pizza dough.
3. Prepare and cook a variety of other dishes, including fried chicken and other menu items.
4. Monitor food stock, maintain supplies, and place orders when required.
5. Suggest new recipes to renew our menu and attract more clients.
6. Consistently adhere to grooming and appearance standards.
7. Prepare specific food items and meal components at your station.
8. Collaborate with the culinary team to ensure high-quality food and service.
9. Clean the kitchen and equipment before and after food service.
10. Maintain a safe and sanitary work area in the kitchen.
11. Conduct stocktaking and order supplies for your station.
12. Coordinate and cooperate with other kitchen staff to complete tasks.
13. Apply safety standards and comply with health, safety, and hygiene guidelines and regulations.
14. Regularly check the safety equipment for use.
15. Report any mishaps in the kitchen.
16. Perform general housekeeping duties.
17. Improve food preparation methods based on feedback.
18. Assist the head chef in various areas of the kitchen as required.

Requirements:

Minimum 2 years of work experience as a Pizza and Western Food Chef.

Experience in preparing a variety of dishes, including fried chicken and spaghetti

Good understanding of food safety practices and hygiene.

Excellent team spirit with a customer-focused attitude.

Responsibilities:

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

Requirements:

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

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

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

· Study each recipe and gather all necessary ingredients

· Cook food in a timely manner

· Delegate tasks to kitchen staff

· Inform wait staff about daily specials

· Ensure appealing plate presentation

· Supervise Cooks and assist as needed

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

· Monitor food stock and place orders

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

· Experiment with recipes and suggest new ingredients

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

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

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

· Study each recipe and gather all necessary ingredients

· Cook food in a timely manner

· Delegate tasks to kitchen staff

· Inform wait staff about daily specials

· Ensure appealing plate presentation

· Supervise Cooks and assist as needed

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

· Monitor food stock and place orders

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

· Experiment with recipes and suggest new ingredients

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

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

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

Job Highlights:
- 14 Days Annual Leave

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

Salary: $2400 - $2800

Job Description:

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

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

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

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

Requirements:

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

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

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

- a comprehensive training schedule

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

- full comprehensive medical insurance

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

- closed on public holidays

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

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

We look forward to having you onboard.