This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

NAEUM Restaurant Group operates three concepts: i) NAEUM, a 1 MICHELIN-starred restaurant serving contemporary Seoul cuisine, ii) HIDEAWAY by NAEUM, our private dining space, iii) GUUM Contemporary Grill, a premium Korean steakhouse.

We are currently looking for a Junior Sous Chef to join our team at NAEUM, the flagship restaurant.

Requirements:

- at least 4 years of total Back of House experience with at least 1 year in fine dining (MICHELIN accolade or equivalent).

- Established skills in butchering, filleting, grilling, and other general food preparation skills

- Strong team player

- Willingness to learn and stamina to upkeep with MICHELIN quality standard

- Able to guide juniors well

- Strong sense of responsibility for your kitchen section

- Experience in ingredients ordering and inventory tracking

- Languages: strong command of spoken and written English

If you are interested to join our growing family, please upload your CV or email to [email protected] with a Cover Letter. We require at least 1 contact for reference check to be included.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• 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

• Prepare and cook customer’s food order

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• 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

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

JOB DESCRIPTION:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

JOB REQUIREMENTS:

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

Main Duties and Responsibilities

We are seeking an experienced and talented Banquet Sous Chef to join our culinary team. The Banquet Sous Chef will work closely with the Director of Culinary to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Director of Culinary with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• Research and prepare under the supervision of the Executive Chef of any new products for meal-dining or the banquet operation and any new trends happening in this area in order to keep abreast with any changes in the market. Follow ups on the creation of any dishes for new menu cards, buffets, cocktail special events, etc.
• Must ensure sanitation and food standards are achieved.
• The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Diploma or Certification in Culinary Arts or a professional qualification in a similar discipline.
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

The Junior Sous Chef assists the Sous Chef in daily kitchen operations, ensuring high food standards and efficient functioning. They manage kitchen staff, training, and enhance performance. They also monitor metrics and support the Sous Chef as required.

Responsibilities (Key Result Areas & Activities)

· Assisting the Sous Chef in the daily operations of the kitchen.

· Preparing and cooking food to the highest standards.

· Ensuring that all food is prepared in a timely and efficient manner.

· Managing and training kitchen staff, including chefs and cooks, and ensuring that all staff receive the necessary training to meet job requirements.

· Monitoring kitchen performance metrics, including food cost percentage, labor cost percentage, and sales, and implementing strategies to improve performance.

· Assisting in conducting regular site visits to maintain quality control and provide coaching and support to culinary teams.

· Ensuring that all kitchens are in compliance with health and safety regulations and company policies.

· Assisting in managing budgets and financial performance for the kitchen.

· Ensuring that all kitchen staff adhere to company policies and procedures, including dress code and attendance standards.

· Taking on additional responsibilities as assigned by the Sous Chef.

Required to - KNOW (Skills, Knowledge & Behavior)

· Diploma or degree in Culinary Arts or related field.

· 5-10 years of experience in similar role within the restaurant industry, with at least 1-2 years in a leadership position.

· Strong cooking skills, with a passion for food and cooking.

· Good knowledge of food safety and hygiene standards operations procedure.

· Ability to work under pressure and in a fast-paced environment.

· Flexibility to work evenings, weekends, and holidays as required.

· Good organizational and time management skills.

· Ability to work collaboratively as part of a team.

· Creativity and a passion for food and cooking.

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for a Chef de Partie to join our team. If you’d like to work with the likes of those with culinary and front of house experience

Check us out: https://www.theblackhole.sg/careers

Are you a culinary virtuoso with a passion for creating extraordinary dishes? We're looking for a Chef de Partie who not only loves to cook but lives to create unforgettable dining experiences.

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders
Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

You will report directly to the Sous Chef and are required to work closely with the Sous Chef and Chef de Cuisine in order to assist with the preparation, cooking, and presentation of produce. You will be responsible for running a section with the assistance of the Commis Chef.

What You’ll Do (but not limited to):

• Manage and maintain a section with the assistance of Commis Chefs.
• Prepare and cook food to the restaurant specific standards.
• Develop, mentor, and supervise the Commis Chef section.
• Implement wastage controls, section stock control and rotation.
• Complete the cleaning schedule for the kitchen.
• Have detailed knowledge of the full menu along with its respective ingredients.
• Adhere to all policies, procedures, standards, specifications, guidelines and training programs set by the company and SFA. Achieve and maintain all health/safety requirements. Document cleaning schedules and temperature records.
• Report maintenance issues to your immediate supervisor.
• Use raw materials/ingredients in the correct and proper order.
• Give a detailed description of all dishes.
• Provide full support to the Head and Sous Chef, as well as other colleagues.
• Smoothly and efficiently run your section and complete tasks in a timely manner.
• Regularly and consistently train, coach, and support Commis chefs.

What You Bring:

• Minimum 3 years of relevant working experience with valid basic food hygiene certificate or equivalent.
• A good command of spoken and written English.
• Basic Microsoft Office knowledge.
• A positive outlook and outgoing personality.
• Experience in a specific entity’s cuisine will be a bonus [Western].
• Passion for Culinary Arts: Your love for cooking goes beyond the basics. You’re obsessed with flavours, techniques, and the art of plating.
• Zeal for Growth: You’re not just here for a job; you’re here for a culinary adventure. You crave learning, growing, and mastering the craft.

Why Us:

• Flavourful Challenges: Say goodbye to boring workdays. Here, every dish is a canvas, and your creativity knows no bounds.
• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Continuous Learning: We’re always hungry for knowledge. Join a team that embraces continuous learning, where every day is an opportunity to grow and experiment.

Are you ready to get sucked in? Get in touch with us!

Job Types: Full-time, Permanent, Fresh graduate

Pay: Up to $3,500.00 per month

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Parental leave
• Professional development

Job Responsibilities:

· Able to prepare Omakase Menu.

· Expertly cutting, slicing, and filleting different types of fish.

· Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi)

· Prepare all types of sushi, including maki, nigiri and sashimi

· Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.

· Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

· Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine

· Maintaining a clean work environment in order to prevent food contamination.

· Regularly taking inventory of food supplies and other products.

· Communicating with wait staff to ensure that special requests and food allergy considerations are met.

· Any other ad-hoc duties assigned

Job Requirements:

· At least 3 Year(s) of working experience in the related field is required for this position.

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 4+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

To assist the Head of Production and to ensure the smooth operation of Central Kitchen.

DUTIES AND RESPONSIBILITIES

• Plan schedule and logistic matters.

• Overlook daily operations and functions.

• Run independently and supervise a small team of cooks under his wing.

• Ensure that kitchen S.O.P. is being observed by the staff.

• Control and maintain food cost and quality.

• Ensure upmost hygiene condition of the central kitchen.

• Conduct training to the staff pertaining to proper handling of equipment and its safety rules.

• Ensure quality check on products from the kitchen.

• Manage the kitchen and maintain its average stock level.

• Perform daily ordering of stocks from supplier and central kitchen.

• Ensure products are despatched to outlet according to established standard of presentation.

• Any other duties assigned by superior.

MAIN QUALIFICATION / EXPERIENCE / SKILL AND ABILITY

• Minimum Secondary 4 qualification

• Bilingual in English and Mandarin / Oral and Written

• Min 3 years of experience in hotel trades and has held Section Head Position

• Must be able to work under pressure.

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Chef de Partie.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• The incumbent will assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Promote the safe use of the kitchen and its equipment.
• Upkeeping the hygiene standards in the kitchen.
• Ensure all relevant food controls, correct temperatures are logged and the agreed standards of food preparation and presentation are adhered to at all times.
• Attend any training that is required by the company.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Demonstrate a high standard of personal appearance, always wearing clean Chef’s whites to be changed daily or when necessary. Ensure good personal hygiene.
• Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary and inform the Chef de Cuisine or Executive Sous Chef of any relevant shortages.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering when food supplies are running low in stock in store or cold room.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with the restaurant service staff and ensuring all necessary prep work is completed prior to the commencement of service.
• Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required.
• To ensure all working areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition, and especially after the shift has finished.
• Ensure that recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Executive chef’s and restaurant standards.
• To provide a clear handover during shift changes
• To report any problems, accidents or kitchen equipment defects to the Executive Chef.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
• Any other tasks as assigned by the Executive Chef.

Job Requirements

• Professional qualification in a related field
• 3 to 5 years’ experience, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong interpersonal, communication and organizational skills.
• Able to work well in a team

Western Food Café Chef

Salary : $2,800 - $3,500

Working hour : 11am to 930pm (6Days) Off Monday

Location : King Albert Park

Job description:

Our cafe is a cozy intimate setting inside a condominium.

* Prepare and cook a variety of Western dishes with consistency and quality.

* Plan and create menus, including specials, to attract and retain customers.

* Manage food inventory, ensuring cost control and minimal wastage.

* Maintain high standards of kitchen hygiene and cleanliness.

* Train and supervise kitchen staff to maintain efficiency and quality.

* Monitor and ensure food safety standards are adhered to.

Requirements：

* Proven experience as a chef specializing in Western cuisine.

* Strong culinary skills and creativity in food presentation.

* Knowledge of kitchen operations and inventory management.

* Ability to work under pressure and in a fast-paced environment.

* Certification in culinary arts or equivalent is preferred.

Company Name: Nala Employment Pte Ltd | License No.: 16C8302
Contact Person: Soo Yee Hui
Regisration No.: R24120810

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• 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

• Prepare and cook customer’s food orders

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• 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

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• 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

• Prepare and cook customer’s food orders

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• 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

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

The Role

Sous Chef is the second in command in our Kitchen. He/She will assist the Head Chef in ensuring the smooth and efficient operations of the Kitchen Department in accordance with Head Chef’s specification, guidelines and standard.

He/She works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Sous Chef also mentor, supervise, motivate, develop the Kitchen Team.

The Responsibilities

Kitchen Operations

• Lead and direct the Kitchen operation in the absence of Head Chef.
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
• Ensure that all food prepared and served is consistent according to the standard set by the Head Chef.
• Supervises, control all food preparation and presentation to ensure quality and standards.
• Manage the consistency of quality and quantity of food service.
• Manage food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Assist the Head Chef with menu creation, menu planning, daily specials and food promotions.
• Coordinate with F&B Department on daily activities, functions and special orders.
• Respond to guests’ inquiries, concerns and feedback.

Hygiene Standard

• Oversees all equipment and utensils are clean and in working condition at all times.
• Ensure that the Kitchen is always in a safe working condition.
• Comply with and adhere to sanitation regulation, food safety and hygiene standard.

Inventory

• Oversees and organises kitchen stock and ingredients and ensure the accuracy of inventory.
• Keep cooking stations stocked, especially before and during prime operation hours.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Coordinate with Procurement team on supply ordering.

Control cost

• Estimates food consumption and prepares requisitions, indicating type and quantity of food items.
• Maintaining adequate inventory of food.
• Utilizing food surpluses and portion control.

People Management

• Mentor, coach and provide guidance to junior Kitchen staff including, but not limited, to line cooking, food preparation and dish plating.
• Assist Head Chef in hiring and training new Kitchen employees to Kitchen standards.
• Assist Head Chef in planning and conducting staff training.
• Assist Head Chef in preparing duty roster and annual leave plan for Kitchen personnel.

· Carry out any other duties and responsibilities that may be assigned from time to time by the Head Chef.

The Requirements

• Minimum Diploma in Culinary Arts.
• Minimum 8 years of relevant working experience in hospitality sector is preferred.
• Extensive food and beverage knowledge.
• Familiar with industry best practices.
• Proficiency in Microsoft Office in Excel and Word.
• Work on weekends and public holidays.