We are seeking a highly skilled and passionate Sous Chef specializing in North Indian cuisine, dedicated to bringing authentic flavors and culinary innovation to our kitchen. The ideal candidate will possess extensive knowledge of North Indian spices, traditional techniques, and regional dishes, with a focus on delivering exceptional dining experiences add on to our menu.

Responsibilities:

• Crafting and executing a North Indian menu that combines authenticity with modern presentation for buffet, set menu, wedding menu and a la carte menu with innovating traditional recipes.
• Collaborate with the Executive Chef to plan and develop new menu items. Ensure that menu items are executed consistently and meet quality standards.
• Sourcing quality ingredients and managing inventory to ensure consistent, high-quality dishes.
• Oversee the preparation, cooking, and presentation of dishes. Ensure that recipes and portion sizes are followed accurately.
• Maintain high standards of food quality, taste, and presentation. Conduct regular inspections to ensure adherence to food safety and sanitation guidelines.
• Train, mentor, and supervise kitchen staff, ensuring they understand and follow standard operating procedures. Provide guidance on culinary techniques and best practices.
• Help maintain a clean and organized kitchen environment. Ensure that all equipment is in good working condition and that the kitchen complies with hygiene and safety standards.
• Assist in managing kitchen inventory, including ordering, receiving, and maintaining stock levels. Monitor and control food costs through proper portioning and inventory control.
• Work closely with other departments such as front-of-house staff to ensure seamless coordination between the kitchen and the dining area.
• Participate in meetings and collaborate with management to address any operational issues. Contribute to the development and refinement of recipes. Follow standardized recipes and procedures while also being open to creative input.
• Ensure compliance with health and safety regulations in the kitchen. Implement and enforce hygiene and sanitation standards.
• Handle unexpected situations and solve problems that may arise during kitchen operations. Make quick and informed decisions to maintain the flow of service.
• Assist in planning and executing special events, catering, or functions organized by the kitchen.
• Stay updated on industry trends, techniques, and new ingredients. Identify areas for improvement in kitchen operations and implement necessary changes.
• Attends meetings and training sessions as required by supervisors, contributing to the overall efficiency and effectiveness of the culinary team.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• Minimum 8 years of experience specializing in North Indian Cuisine with at least 5 years of supervisory experience in Restaurant or luxury hotel setting
• Strong understanding of North Indian spices, flavor profiles, and cooking techniques.
• Ability to develop creative, high-quality dishes that resonate with guests.
• Possesses basic knowledge in Microsoft Office applications
• Strong team player and individual contributor when required.
• Flexible and able to work in fast pace environment

Hunan Cuisine Restaurant

Working hours: 10am to 10pm Specific time is negotiable

4 days off per month

Requirements:

-Good knife skills

-Experience in cutting food and garnishing dishes

-Following food safety and sanitation guidelines

-Assists with Food Preparation as required

Location: China Town

Your Role

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Proven experience as in Korean/Fusion Cuisine
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen process

Only shortlisted candidate will be notified via email for an interview invitation

This position is responsible for food production and development of food processes for Healthy Meals Manufacturer

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food production in production kitchen
• Verify that prepared food meets requirement
• Ensure quality control and presentation of the food
• Adhere to safety procedures
• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations
• Handle equipment, appliances, supplies and tools
• Production of hot and cold dishes and executing request based on required specifications
• Maintain cleanliness and the hygiene of the kitchen
• Understanding with and complying with the mandatory hygiene standards and requirements
• Perform any other duties assigned

REQUIREMENTS

• Relevant experience, required
• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends and public holidays
• Working Hours : 6 days work week

6 days. Mon- Fri 8am- 6.30pm at food kiosk, Sat 10am-10pm at restaurant

Salary: $3000- $3500

Location: Mon-Fri @CIMB Plaza Food kiosk (Raffles place), Sat @Race course road (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• 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

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Minimum 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of North and South Indian traditional dishes.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• 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, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

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：

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

* 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：

• Profound knowledge of different kinds of beverages
• 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

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 11 Jan 2025.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

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 include preparing all necessary ingredients (e.g., chopping, slicing, mixing, marinating, etc.)
• Duties also include conducting stock-taking of ingredients and submitting orders to relevant suppliers to replenish stock
• Study and memorize the menu and recipes for each item
• Applicants must attend a basic food hygiene course as required by regulations
• Prior relevant experience is preferred
• 1 year of relevant work experience required for this role
• Able to work on Weekends & Public Holidays
• Expected start date : Immediately
• Expected salary: $3,400 - $3,800 per month

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Our client is an established F&B operator in Singapore, known for managing a diverse collection of multi-concept gastrobars across prominent locations. They are seeking for Sous Chef - Korean/Japanese Cuisines.

Menu Development:

• Suggest and recommend improvements in existing food recipe for top quality satisfaction.
• Be in the trend of new food menu.
• Research and development unique recipes, monthly and seasonally.
• Suggest and present food tasting with the Management Team on new menu.

Staff Management:

• Hire, train and supervise staff.
• Schedule employees schedules.
• Highlight and address staffs disciplinary issues and conflicts.
• Devise strategies and teaching plans to improve all staff skillsets.
• Conduct staffs performance reviews and set performance goals and provide constructive feedback
• Review and recommend new processes to increase productivity and efficiency levels of all staff.

Food Service:

• Implement processes and devise strategies to improve staffs productivity and efficiency levels.
• Train and educate staff on food service.
• Enforcing top of the line food service is executed from all staff.
• Ensure customer service and overall satisfaction.
• Ensure all Chef execute the operations according to the system and processes in place.
• Handles customers complaints and gather feedback to improve processes.

Inventory Management:

• Oversees inventory levels for food and supplies.
• Monitor kitchens inventory control.
• Coordinate and ensure timely deliveries.

Quality Control:

• Maintain high standards for food quality.
• Being hands-on and ensure that all chef is delivering high standards and quality.

Cost control:

• Manage operational costs and expenses.
• Implement cost-saving measures without compromising quality.
• Negotiate with existing suppliers to bring down COGS.
• Optimize food wastage and sustainability.

Hygiene and Facilities Management:

• Ensure the cleanliness and maintenance of the kitchen is at top of the line
• Recommend new processes to improve the overall hygiene of the outlet
• Implement new processes to ensure sanitation standards.
• Schedule regular inspections and maintenance tasks, ensuring that the task are done on time.
• Coordinate repairs and maintenance as needed.

Marketing and Promotions:

• Work with our Creative Marketing Team to devise new promotions.
• Collaborate with the Creative Marketing Team to come up with new contents to attract customers.
• Monitor the effectiveness of promotions and update the data accordingly.
• Ensure that the marketing objectives are always met.

Event Management:

• Plan and execute outlets monthly events and promotions with the Creative Marketing Team.
• Coordinate the logistics and ensure set ups of monthly events is done according to plan
• Coordinate the operations workflows for Kitchen, Bar and Service Crew for private events.

Financial Management:

• Prepare and record food sales report.
• Monitor and analyze food performance report.
• Book-keeping of existing recipes, new recipes, cost & food performance report.
• Contribute to budget planning and financial forecasting.

Communications:

• Be the connecting bridge between all departments, Creative Marketing, Floor Team, Management Team.
• Research and source new suppliers for high-quality ingredients.
• Prompt and swift reply to the Management Team.
• Prompt and swift execution of instructions from the Management Team.

Requirements:

• Diploma in Culinary Arts/degree from a recognized institution, or equivalent practical experience in the kitchen
• At least 4- 6 years of experience in a kitchen or culinary management role, preferably in a high-volume or multi-concept establishment.
• Food safety and hygiene certification (e.g., HACCP, Food Handler's Certification)
• Strong leadership, problem-solving, and organizational skills.
• Attention to detail, creativity, and a passion for food.
• Ability to thrive under pressure and multitask effectively.

Interested candidates, please send your CV to: [email protected] Or Click APPLY

Gemini Personnel Pte Ltd

EA License number: 23s2015| EA Registration number: R24120181

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Pastry Preparation: Assist the Pastry Chef in preparing a variety of pastries, desserts, bread, and other baked goods according to recipes and standards.

2. Production: Execute daily production tasks efficiently and effectively to ensure all pastry offerings are prepared on time and to the highest quality standards.

3. Quality Control: Maintain strict quality control measures throughout the pastry production process to ensure consistency and excellence in taste, presentation, and texture.

4. Ingredient Management: Assist in managing inventory and ordering of pastry ingredients and supplies to ensure adequate stock levels while minimizing waste.

5. Kitchen Organization: Maintain a clean and organized pastry kitchen, including storage areas, workstations, and equipment, adhering to sanitation and safety standards at all times.

6. Training and Mentorship: Provide guidance and support to junior pastry team members, including commis chefs and apprentices, to foster skill development and maintain a cohesive team environment.

7. Adherence to Regulations: Ensure compliance with all health and safety regulations, food hygiene standards, and company policies related to food handling, storage, and sanitation.

1. Culinary Education: Formal culinary training or apprenticeship in pastry arts from a recognized culinary institute or equivalent work experience.

2. Experience: Minimum of 2-3 years of experience working as a Pastry Chef de Partie or similar role in a high-volume kitchen.

3. Technical Skills: Proficient in a wide range of pastry techniques, including baking, piping, molding, tempering chocolate, and sugar work. Knowledge of different types of dough, creams, fillings, and glazes.

4. Attention to Detail: Exceptional attention to detail and precision in pastry preparation and presentation, with a focus on delivering consistently high-quality products.

5. Team Player: Excellent teamwork and communication skills, with the ability to collaborate effectively with other members of the culinary team to achieve common goals.

6. Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.

7. Physical Stamina: Ability to stand for extended periods, lift heavy objects, and work in a fast-paced kitchen environment.

The Pastry Chef de Partie will be responsible for assisting the Pastry Chef in preparing high-quality pastries, desserts, bread, and other baked goods. The ideal candidate will have a creative flair, exceptional attention to detail, and a strong understanding of pastry techniques.

Join us in crafting unforgettable sweet experiences and making every meal memorable for our guests!

**Please note that only shortlisted candidates will be contacted.

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

· Responsible for the overall daily food production and back of the house operations.

· Maintain and enhance manpower management by daily effective communication.

· Ensure that quality and wholesome food is served in the facility.

· Plan and execute monthly rotating menus and special food promotion with the Account/Unit Manager.

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

· Liaise and produce for banquet events of the day/ week with Assistant Café Manager & Events.

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

· Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

· Submit weekly and monthly financial/administration reports to the Account/Unit Manager.

· Submit all HR related documentation to Account/Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

· Attend weekly service meetings to improve and enhance service level.

· Evaluate and administer manpower plans, employee training & development.

· Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

· Maintain and improve hygiene and safety standards of both front of house and back of house operations.

· Keeping Food Sampling and Daily Cooking Core temperature recordings.

· Ensure recording temperature for all refrigerators.

· Perform all other common duties assigned by both the client and management of Sodexo Singapore.

· Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail or in person.

Job Description

Support chef and kitchen operations in ensuring the efficient preparation for all aspects in the kitchen

Assist in manage and handle all purchase requests, market list order and recipe costing

Assist in food production from start and get delivered to the table; be in control of the step-by-step preparation to ensure highest food quality are met

Adhere to all standards of food presentation, production, and portioning controls.

Complies and ensures food hygiene policies are strictly adhered

Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.

Provide accurate recipes with appropriate training to the junior staff/cooks enabling them to deliver consistent food product.

Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.

Prepare efficient daily work list and train the cooks to produce mise en place with sense of priority and time management

Be willing to undertake additional duties and responsibilities of work outside the normal daily routine but within the overall job scope of this position

Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are mainteained at all times.

Requirements

Certificate in Culinary

3 years of experience in a hotel

Relevant experience and knowledge in food cost

Able to work shift work and/or weekends and public holidays

• Excellence in North Indian cuisine and baking & pastry
• Designing delicious and attractive menus and continuously making improvements
• Develop a relationship with regular customers
• Follow food and safety regulations
• Order food supplies for the kitchen
• Ensure that customers are satisfied with food and service
• Assist with marketing events
• Create restaurant policies
• Maintaining positive customer relationships, processing complaints, and responding to customer needs.
• Assisting with marketing events.

>> Job title: Restaurant Chef / Central Kitchen Chef

>> Location: 1 Selegie Road Singapore 188306 / 200 Pandon Loop Singapore 128388

>> Working hours: 6pm to 3am

>> Salary: $3000 - $5000

>> Preference: Full-time job

HIGHLIGHTS:

- Attractive BONUS + Extra Incentives

- One-on-one coaching system

- Career Progression

- Frequent Bonding Events

- Personal Development Training


RESPONSIBILITIES:

- Measuring meal ingredients accurately for the Senior Chef

- Preparing meals by washing, peeling, seasoning and chopping of vegetables and meats

- Preparing basic sauces for meals, as directed by the Senior Chef

- Receiving deliveries and verifying that all ordered items are received and are good quality

- Taking inventory of restaurant supplies and notifying the relevant person/s when stock is low

- Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers

- Cleaning and ensuring that all the work stations are organised and properly sanitised

- Kitchen management, procurement of kitchen items and reports on the stock level of the food.

REQUIREMENTS:

- Team Player

- Good Learning Attitude

- Citizen or PR preferred

Wave Entertainment Welcome you to join our team!

Job Description & Requirements

• 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

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Join the Eatz Group of Companies, a leader in the F&B industry with over 20 years of experience. Our brands – Eatz Catering, Catering Culture, Sherlyn Patisseries, and Mutiara Seafood, Jumbo Group’s Halal Seafood Restaurant – are known for delivering quality catering and culinary excellence across Singapore.

Be part of an exciting and dynamic team that’s passionate about innovation, exceptional service, and creating memorable dining experiences. Grow your career with us as we continue to set the standard in catering and hospitality.

Responsibilities:

• Overall in charged of Western Kitchen
• Prepare and produce all Western dishes, able to handle 4-Course Western Sitdowns
• Utilize modern plating techniques to present dishes attractively.
• Knowlegde of French/ Mediaterenan will be advantage
• Ensure proper mise en place (preparation of food products and ingredients) is completed efficiently.
• Utilize modern plating techniques to present dishes attractively.
• Maintain high standards of food preparation, quality, and consistency.
• Minimize wastage and spoilage of ingredients and food items through efficient handling and storage.
• Monitor and maintain inventory levels to ensure adequate supplies while reducing waste.
• Handle ordering and conduct price monitoring to ensure cost-effectiveness.
• Follow and enforce kitchen Standard Operating Procedures (SOPs).
• Manage assigned areas of responsibility and uphold kitchen cleanliness, hygiene, and safety standards.
• Assist with special projects and support additional tasks as directed by the Executive Chef or Sous Chef.
• Design and develop Western cuisine menus for various catering events, such as corporate functions, weddings, and private parties.
• Create innovative and appealing dishes that align with customer preferences, dietary restrictions, and budget considerations.
• Update and adjust menus based on seasonal availability and trends in Western cuisine.

Requirements:

• High personal standards, strong presentation skills, and excellent interpersonal abilities.
• Confident, outgoing personality with a positive attitude.
• Ability to stay calm and composed under pressure in a fast-paced environment with high volumes.
• Skilled at multi-tasking and prioritizing work according to varying levels of demand.
• Proficiency in both English and Mandarin to communicate effectively with Mandarin-speaking colleagues.

Required Skills and Qualifications:

• Proven experience as a Western Chef in a Food Catering or Hospitality Setting.
• Strong knowledge of Western cuisine, including various cooking techniques and ingredients.
• Excellent Organizational and Leadership Skills.
• Ability to Manage Multiple Tasks and Work Under Pressure in a Fast-Paced Environment.
• Familiarity with Food Safety Regulations and Best Practices.

Job Info:

• Pleasant working environment.
• 6 day work week arrangement.
• Location: Bedok Food City (Postal Code: 489950).
• Attractive remuneration based on experience and qualifications.
• Additional benefits available.

For a quicker response, please send your updated CV via WhatsApp to 9857-9292.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training