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

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

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

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

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

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

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

Requirements:

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

· Must be able to work night shift and split shift

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

As the second in command in the kitchen, a sous chef works under the executive chef. They assist in menu planning and preparation and may also help to supervise and train other kitchen staff when necessary.

• Assist with menu development, considering factors such as seasonal availability, cost and customer preferences
• Manage kitchen staff, including Cooks and Dishwashers
• Supervise food preparation and cooking processes, ensuring consistency and high-quality outcomes
• Monitor inventory levels of food and place orders as needed
• Develop and standardize recipes and train kitchen staff on proper preparation techniques
• Stay updated on industry trends and innovations to keep the menu fresh and appealing
• Troubleshoot and resolve kitchen-related issues to ensure smooth daily operations
• Maintain a clean and organized kitchen environment, adhering to sanitation guidelines
• Collaborate with restaurant management to create a positive and cohesive working environment

Experience Requirements & Skills

Responsibilities:

• The Chef-de-Partie shall assist the Sous Chef in preparing, cooking, presenting, and executing high-quality dishes to the highest standards and creating amazing dining experiences for all our guests.

• Cook all dishes on the menu and ensure the food prepared is consistent and of superior quality.

• Ensure kitchen equipment and appliances are cleaned and ready for use.

• Maintain a clean and hygienic work environment at all times. General kitchen duties including washing, cleaning, and clearing.

• Ensure food is stored away properly when not in use.

• Date and label all food before storing it in the chiller or freezer.

• Ensure food is stored at the correct temperature and records are up to date.

• He/she is responsible for supervising the junior commis and providing them with proper training and guidance to ensure the highest standards and consistent quality are met

• Any other tasks as assigned by the Sous Chef.

Requirements:

- At least 1 year of working experience as a leading cook in the restaurant

- Training will be provided

- A positive and approachable attitude

- A mindset of someone being willing to learn and continuously improve.

- Physically able to stand and move around during operational hours

- Willing to work additional hours if required

Locations available:

Millenia Walk (Nozomi)

Work Arrangement: 5 days of work per week (nonfixed off days)

Working hours between 10.30 am to 9.30 pm

Peircetree EA Pte Ltd is a cross-border service organization with plenty of exciting businesses and subsidiaries in the Asian Region. Headquartered in Singapore with its’ subsidiaries in South Korea, Thailand, Hong Kong, and Philippines, customer satisfaction is our top priority.

Join us in our new venture - Mr B Cafe - specializing in local & western delights, and be a part of our pre-opening team in this exciting phase. Be involved in making key decisions, giving suggestions to stakeholders, strategizing the direction of the business, and contribute to high service standards to ensure that our customers will have a positive dining experience!

Job Scope:

• Setting up new structure for day-to-day kitchen operation
• Creating menus for the cafe and designing plating presentation
• Hiring, training, and coordinating kitchen staff
• Sourcing for suppliers and ensuring consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.
• Ensuring the quality of the food served and maintaining food hygiene standards
• Enforcing nutrition standards and researching on cuisine trends
• Ensuring the safety of the kitchen environment
• Providing expert advice for kitchen layout and maintenance schedule
• Maintain adequate pantry inventory and track expenses
• Perform ad-hoc duties as requested by the Management

Requirements

· At least 3 years of experience working in Western cuisine

. Local and Malaysian cuisine knowledge a plus

· Obtained Food hygiene certificate

· Strong organizational skills

· Excellent leadership skills

· Knowledge in menu planning and food costing

· Able to work under pressure in a fast paced, dynamic and challenging work environment

· Willing to work on weekends and shift rotation

. Singaporeans or PR only

. All racial demographics are welcome

Benefits;

• Meals covered while on duty
• Transport covered if working hours extend over 11pm
• Sales incentives upon hitting targets
• Yearly bonus based on performance review

Schedule:

• Operational days - Tuesdays to Sundays
• Operational hours - 0800-0200
• Schedule and roster to be arranged with the Managing Director
• Not more than 44hours a week. Any overtime incurred will be paid accordingly.

Salary:

• SGD4000-SGD5000 monthly depending on experience

Chef Tangra Chinese and Bengali Cuisine- Fifth Season runs Cuisine from East and Nothern East Part of India which shares border with China , Tibet , Nepal, Bhutan, Bangladesh and houses only China town of India.

Tangra Chinese and Kolkata Beckons under the brand name of Fifth Season·

Need a chef who has experience working in Tangra Chinese and or Bengali cuisine. Tibetan momos, thukpa soup, Manchow , Hokkien, Szechwan and sweet and sour dishes of Tangra Chinese·

Chef must have knowledge about Bengali cuisine and dishes like Ilish (Halsa in mustard), Daab Chingri ( Prawns cooked in tender coconut), seafood dishes like Chingri Malai curry , chilli chicken , hakka noodles, Gobi Manchurian etc·

Moglai dishes like Murg Mussullum or Biryanis are must have knowledge. Person working in multi cuisine in any of the countries mentioned is an added advantage .

The person must be able to speak and understand English and must have atleast 2 to 3 years of work experience locally in any one of the cuisine either Bengali , Bangladeshi or Tangra Chinese . Must have the qualification to read and write English so that the candidate can follow the instructions of how to handle modern equipments , technology and recipes as we follow sous vide technology use Electrolux air o steam combi oven.

Organised, clean, and a team worker , he or she must be able to work with people of multi ethnic back ground as we have Filipina, Indonesian, Pujabi, North Indian , Bengali, Nepali , and local Chinese male and female staff in our team . The candidate should be able to integrate well.

PR or Singaporean only . We will give opportunity and good prospects for growth. Knowledge of Tandoor , kababs , tikkas and Naans is an added advantage

Job Description

Chef de Partie:

• All preparation and cooking based on daily production schedule
• Bulk cooking in central kitchen environment
• To ensure all packing room activity are as planned and follow
• To ensure quality of preparations, cooking and packing meet the standard and maintain proper consistency in food quality set by management
• To ensure required workplace safety, food handling and hygiene standards are followed.
• To ensure all cook/operator in all production area work are efficiency and productivity
• Maintain a clean and organized production area
• Check that quantity and quality of finish goods are proper planned and done based on production schedule
• Check that quantity and quality of raw material ordered are received and stored in proper condition

Job Requirements

• Five years experience or more in western cooking and managing a culinary team in a catering operation
• Equipped with excellent sense of taste and creativity in food presentation.
• Ability to perform in a fast-paced environment
• Required to work on weekend and public holidays
• Required to start work early in the morning
• Staying East Preferred (Bedok)
• 6 days work week
• 7am to 5pm

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!

Job Description & Requirements

Job Description & Requirements

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Key Responsibilities:

• Oversee the overall operations of the kitchen, ensuring efficient and smooth kitchen management.
• Develop and update the menu, ensuring innovative and high-quality dishes that meet customer needs.
• Supervise, train, and manage kitchen staff, enhancing their culinary skills and service quality.
• Ensure compliance with food safety, hygiene, and health regulations.
• Manage kitchen budgets, control costs, optimize resource usage, and improve restaurant profitability.
• Collaborate closely with the restaurant management team to drive business growth and improve customer satisfaction.

Requirements:

• At least 5 years of experience in kitchen management within the high-end dining industry, with experience as an Executive Chef or in a similar position preferred.
• Expertise in a variety of culinary techniques, with a particular focus on high-end dining, ingredient handling, and menu innovation.
• Strong leadership and teamwork skills, with the ability to maintain efficiency under pressure.
• In-depth knowledge of food safety and hygiene standards, ensuring the kitchen complies with regulations.
• Excellent communication skills to effectively coordinate between the kitchen and front-of-house teams.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Ensure maximum compliance to all FSS Policy and Procedure.
• To strive for improvement through daily training and continuous updating.
• Have daily guest contact and report feedback.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Perform any other reasonable duties as required by the department head from time to time

Requirements:

• Minimum of three years related experience.
• Experience in hotel industry is added advantage.

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Crossroads / Crossroads Buffet Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

Essential Functions:

1. Train and develop all hourly employees to their fullest potential for future manpower needs.
2. Assist in maintaining budgeted food cost and labour cost.
3. Monitor and help control energy consumption and develop an active energy conservation program.
4. Develop a workable accident prevention program to make all associates aware of safety.
5. Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef.
6. Promote inter-departmental co-operation and team work with all departments.
7. Supervise all food production.
8. Participate in develop A-La-Carte Menu, Buffet menu and 15 minutes training program.
9. Ensure 39 points check list is being followed.
10. Understand job descriptions list is being followed.
11. The Junior Sous Chef in Sous Chef’s absence, will perform the duties as Sous Chef.
12. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

Job Duties:

1. Help in Kitchen where needed in peak business periods.
2. Ensure that all Buffet tables at the beginning and end of each shift are adequately set up or broken down for all meal periods.
3. Constantly spot check food and quality service during all meal periods, to ensure that foods served meet out portion control and quality standard.
4. Insure sanitation of all areas.
5. Maintain all records as steak charts, roast meat charts and production charts, etc.
6. Prepare payroll and progress reports.
7. Help in kitchen and equipment maintenance.
8. Conduct 15 minutes training.
9. Take part in taste panels on a daily basis.
10. Attend monthly kitchen meeting.
11. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership
• Must be able to oversee a kitchen
• Responsible in daily operation
• Good interpersonal and communication skills
• A good team player
• minimum 5 years experience in similar capacity
• Selected candidate will be posted either to Crossroads Kitchen or Crossroads Buffet Kitchen

We regret that only shortlisted applicants will be notified.

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

Job Responsibilities:

• 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 diets 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 costs is on a healthy range
• Minimize food wastage
• Able to assist with additional duties as requested by Superior and Management as and when required.

Job Requirements:

• At least 1 year of relevant experience as a 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 in a hot and humid environment
• Calm demeanor to work in a high-stress, fast-paced environment
• Ability to perform and work independently
• High school diploma or equivalent; A Diploma from a culinary school will be an advantage
• Able to perform Flexi shifts, and able to work on weekends & public holidays
• 6 days work week

Benefits:

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

Liberte HR is partnered with an international 5-star hotel located in the heart of Orchard Road.

They are looking to hire a Chef de Partie for their hotel across their banquet, lounge and buffet team, as well as signature Italian restaurant.

Responsibilities:

• Prepare food efficiently, economically, and hygienically according to recipes.
• Support the Sous Chef in daily kitchen operations, maintaining high standards of food quality and presentation.
• Plan and prepare high-quality food and beverage items for all areas and restaurants.
• Follow recipes, standards, and plating guides.
• Ensure cleanliness and hygiene, adhering to HACCP standards.
• Operate kitchen equipment properly and assist with off-site events.
• Perform inventory tasks and prepare menus when needed.
• Collaborate with the Stewarding department for cleanliness and minimal breakages.
• Address guest requests professionally.
• Maintain a positive and professional attitude.
• Ensure team members follow hotel rules and guidelines.
• Monitor food quality, portion control, and cost efficiency.
• Promote teamwork and meet departmental goals.
• Adapt to changes and take on additional duties as assigned.

Requirements:

• High school diploma or similar culinary qualification.
• 3+ years of experience in a 5-star hotel or high-standard restaurant.
• Valid Food Hygiene certificate.
• Proficient in various cooking techniques (steaming, grilling, baking, etc.).
• Knowledgeable about food processing, storing, and receiving standards.
• Strong leadership and problem-solving skills.
• Ability to work under pressure in a hot and sometimes noisy environment.
• HACCP knowledge and experience in international chain hotels preferred

Kitchen Assistant / Chef

Working Days & Hours: 5 or 6 days | Mon-Sat: 7am to 5pm
Working location: 20 Bukit Batok Cres, Singapore 658080
5 Day Salary: $1800-$1900
6 Day Salary: $2500-$2600

Job Responsibilities

• Preparation of food in compliance with health and safety standards
• General cleaning and maintenance of kitchen equipment
• Ensuring smooth daily operations

Job Requirements

• Relevant Experience

Tan Jia Jun | REG No: R23112681
The Supreme HR Advisory Pte Ltd | EA No: 14C7279

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69405 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

✨ Your Culinary Journey Begins Here ✨

Are you passionate about Japanese fine dining and looking to elevate your culinary skills? Our beautiful heritage bungalow near Newton MRT is the perfect setting for you to showcase your artistry. Experience kappo-style cuisine, where tradition meets innovation—everything from our intimate 11-seat hinoki wood counter to seasonal omakase pairings is meticulously crafted to perfection.

The Role: Demi Chef / CDP / Junior Sous Chef (Japanese Cuisine)

Location: Near Newton MRT
Salary: $2,800 – $3,500 per month
Work Schedule: 5-day week with fixed Sunday off

What You Can Expect:

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Kitchen Assistant / Chef

Working Days & Hours: 5 or 6 days | Mon-Sat: 7am to 5pm
Working location: 20 Bukit Batok Cres, Singapore 658080
5 Day Salary: $1800-$1900
6 Day Salary: $2500-$2600

Job Responsibilities

• Preparation of food in compliance with health and safety standards
• General cleaning and maintenance of kitchen equipment
• Ensuring smooth daily operations

Job Requirements

• Relevant Experience

Tan Jia Jun | REG No: R23112681
The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Role:Subject Matter Expert (SME) - Infrastructure Management (Chef & Terraform)

JD:

We are looking for an experienced Subject Matter Expert (SME) in Infrastructure Management to join our team. The ideal candidate should have extensive knowledge and hands-on experience in managing and automating infrastructure using Chef and Terraform. This role involves designing, deploying, and maintaining scalable, reliable, and efficient infrastructure solutions across various environments. The SME will collaborate with development, operations, and cloud teams to implement best practices in infrastructure automation, configuration management, and provisioning.
Roles & Responsibilities:
• Lead the design, implementation, and automation of infrastructure using Chef and Terraform.
• Develop and manage Chef cookbooks, recipes, and roles to configure and maintain infrastructure.
• Write, test, and deploy Terraform modules for provisioning cloud and on-prem environments.
• Implement infrastructure as code (IaC) to streamline provisioning, management, and scaling of infrastructure.
• Develop and maintain templates and policies for creating and managing cloud resources using Terraform.
• Leverage Chef for configuration management and to automate server setup, deployment, and patching.
• Ensure consistency across environments by managing infrastructure as code.
• Monitor, troubleshoot, and optimize infrastructure using configuration management tools.
• Work closely with DevOps, Cloud, and Network teams to align infrastructure goals and deliverables.
• Ensure infrastructure is compliant with relevant standards, including data protection and regulatory requirements.
• Analyze and optimize infrastructure performance to minimize downtime and improve efficiency.
• Provide support for incident management and resolve issues related to infrastructure provisioning and management.
• Identify and implement improvements to enhance automation, efficiency, and system reliability.
Skills:
• 5+ years of experience in Infrastructure Management, DevOps, or Systems Engineering.
• Handson expertise in Chef (cookbooks, recipes, and roles) and Terraform (modules, state management, and providers).
• Strong hands-on experience with AWS, Azure, or GCP infrastructure automation.
• Experience with CI/CD pipelines, containerization (Docker, Kubernetes), and microservices architecture is a plus.
• Deep understanding of Terraform (Infrastructure as Code).
• Knowledge of scripting languages such as Python, Shell, Ruby
• Familiarity with Ansible or other configuration management tools is a plus.
• Experience with cloud platforms like AWS, Azure, or GCP.
• Knowledge of monitoring tools (e.g., Prometheus, Grafana) and infrastructure monitoring.
• Working knowledge on devops and CI/CD pipeline.
• Strong understanding of version control systems such as Git.
• Strong analytical and problem-solving skills.
• Excellent communication skills, both verbal and written.
• Ability to work independently and as part of a team.
• Strong attention to detail and process-oriented mindset.
Certifications (optional but preferred):
• HashiCorp Certified: Terraform Associate.
• Chef Certification (e.g., Chef Infra Developer or Chef Specialist).
• Cloud platform certifications (AWS, Azure, or GCP)

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

Job Responsibilities:

• 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
• Adjusts food preparation to accommodate customers' specific requests such as special diets 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 the quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Manage and ensure kitchen food costs are in a healthy range
• Minimize food wastage
• Able to assist with additional duties as requested by Superior and Management as and when required.

Job Requirements:

• At least 1 year of relevant experience as a 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 in a hot and humid environment
• Calm demeanor to work in a high-stress, fast-paced environment
• Ability to perform and work independently
• High school diploma or equivalent; A Diploma from a culinary school will be an advantage
• Able to perform Flexi shifts, and able to work on weekends & public holidays
• 6 days work week

Benefits:

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