Job Descriptions

This is a full-time on-site role for an assistant chef butcher at Seoul Restaurant.

• The assistant chef butcher will be responsible for assisting the main chef butcher in the day-to-day tasks of meat preparation and marination, assisting with butchering and trimming of meats, and other ad-hoc kitchen duties.
• Together with the main chef butcher, the two-man team will be in charge of overall delivery of high-quality meat cuts and dishes (trimmed from larger wholesale portions) for retail/restaurant usage.

Job Requirements

• Minimum 3 years of experience in butchering/preparation/trimming of meats (beef/pork/poultry)
• Knowledge of butchering techniques and meat cuts
• Proper sharpening and handling technique
• Understanding of food safety and sanitation standards
• Attention to detail, cleanliness, and hygiene
• Ability to work in a fast-paced kitchen environment
• Strong teamwork and communication skills

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working hours

• work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10hrs/per day

Responsibilities:

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 and pastry

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

l Willing to work OT on weekends and public holiday.

· Must be able to work night shift and split shift

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

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field (Chinese cuisine) is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Good in Cutting,managing raw material.

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

5.Able to work split shift, weekends and public holidays

Job Description & Requirements

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Chef De Partie

Working location: Central Kitchen (Tai Seng)
Working hours: 9am to 7pm
Working day: Mon-Fri
Salary: $2000 - $4000

Roles & Responsibility

• Responsible for assisting Executive Pastry Chef & Pastry Chef in daily operation works.
• Responsible for preparing ingredients and dishes
• Guide personnel in the proper performance of their duties if needed
• Receiving and checking of inventory, monitoring of inventory levels
• Maintaining the hygiene standard

Requirement:

• At least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability to maintain high levels of hygiene and order in work area including chiller and freezer.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a Diploma in pastry & bakery will be advantages

We are seeking a professional and experienced Chef de Rang / Service Executive to join our team. We are looking for someone with strong passion for hospitality, excellent customer service skills, and the ability to work effectively in a fast-paced environment. This position will play a key role in ensuring our guests have a memorable dining experience by providing top-notch service and maintaining high standards of presentation and cleanliness.

Job Description:

• Provide exceptional service to guests
• Set up and prepare tables for service, including polishing cutlery and glassware, arranging table settings, and ensuring cleanliness
• Take orders accurately and ensuring dishes are served in accordance to the standards
• Maintain in-depth knowledge of the menu, including specials, dietary restrictions, and provide recommendations to guests.
• Process payment accurately and professionally
• Maintain high level of standards of hygiene and cleanliness
• Assist in training junior level service team members

Requirements

• Ability to work and collaborate in a team
• Proven experience as a Chef de Rang / Service Executive in a high-end restaurant or hotel.
• Excellent customer service and communication skills.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment and handle pressure.
• Professional appearance and demeanor

You may submit your application through mycareersfuture.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Job Descriptions

• To support the Chef De Partie and/or Sous Chef in the daily operations and work
• To ensure minimum kitchen wastage and control stock inventory
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To be flexible and willing to help in the kitchen at busy timob description for es if required
• Adhoc duties/projects assigned by Supervisor

Job Requirements

• Minimum professional kitchen apprenticeship or industry training certificate
• At least 1-2 years of relevant working experience
• Knowledge in food handling and preparation
• Team player and good interpersonal skills
• Able to work in a fast paced environment

Benefits

• Working in a renowned restaurant

Working hours

• 5 Days 44 hours

Job Scope

• Support Chef de Cuisine and Sous Chef to run daily kitchen operations
• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met
• Equip with knowledge of food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment
• Commit to serving and producing high quality food standard, applying “First in First out!” Best kitchen practice and adhering to stringent hygiene standards
• Ensure the food production follows the flow from when it gets delivered to the guest plate; be in control of the step by step preparation
• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimise waste and spoilage to expenses in line with budget
• Foster and promote a cooperative working climate, maximising productivity and employee morale
• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position
• Work inside and continuously maneuver in and around all the Kitchens

Job Requirements

• Good knowledge in Western Cuisine
• Certification in Culinary
• Minimum 5 years of supervision position experience in a 4-5 star hotel or quality restaurant
• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
• Excellent logistical, culinary and leadership skills
• Willing and able to do shift work
• Have a well-groomed and professional appearance

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Job description

Responsible for preparing food according to set standards and maintain cleanliness of work station
Washing, Chopping, Shredding and Grating ingredients
Good Attitude , willing to learn, hardwork, responsible, teamplayer
Ad-hoc matters assigned by your superior.

6 Day Work Week
12 Hours Shift

Job requirement

Food Hygiene Certificate
Attractive remuneration package
Staff meal provided
AWS & VB (depending on performance)
Annual leave
Medical benefits
Full Time position
Able to speak english and chinese will be advantage

Chicken Pie Kitchen & Don Signature Crab is a bakery and seafood restaurant together in one. We serve a variety of dishes ranging from pies to seafood dishes, and we've been called one of Singapore's best crab bee hoon soups!

We're looking to expand our kitchen team, and if you're a team player, we want you to join us!

Kitchen Helper Duties & Responsibilities

Hey, so you made it here, woohoo!

Fill up Job Application Form: https://chickenpi.es/jd/kitchen-staff/apply

Email your resume/CV to: [email protected]

新加坡

Job Descriptions

• Ensure that all food production meets/exceeds standards
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required
• Ad hoc duties/projects assigned by Supervisor

Job Requirements

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills
• Able to work in a fast-paced environment

Benefits

• Working in a renowned restaurant

Working hours

• 5 Days 44 hours

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Job Description

• Responsible for all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management, in line with the direction of the Executive Chef
• Must be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help build the branding and sales of the restaurant.
• Established excellent standards of food quality and production, be the main controller in assuring consistency of all the products that leave the kitchen.
• To hold regular meetings with staff to discuss food quality and production along with coming up with solutions to maximise revenue opportunities through competitive pricing of F&B products and services.
• To lead and guide all the other chefs in the restaurant while developing and maintaining good staff relations with all other sections of the restaurant through cooperation and teamwork.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with minimum 5 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant.

Please apply via mycareersfuture

Mycelium Catering is the institutional catering arm of Food Inc – A veteran food provider with over 20 years of Food & Beverage experience spanning across various genres, from fine dining and casual eateries to catering and consultancy services.

We are looking for committed individuals to join the team at our catering premises.

Scope:

• Oversee all kitchen operations, including food preparation, cooking, and presentation.
• Develop and implement diverse and nutritious menus that meet the dietary requirements and preferences of our clients.
• Menu development with training to kitchen team
• Ensure that all dishes are prepared to the highest quality standards and presented attractively.
• Monitor and manage food costs, portion control, and inventory to minimize waste and maximize efficiency.
• Recruit, train, and supervise kitchen staff, fostering a positive and productive working environment.
• Ensure compliance with all health, safety, and sanitation regulations.
• Collaborate with management to develop and implement catering strategies and initiatives.
• Maintain strong relationships with suppliers to ensure the timely and cost-effective procurement of high-quality ingredients.
• Conduct regular inspections of the kitchen and equipment to ensure cleanliness, functionality, and safety.
• Plan and coordinate catering for special events, ensuring timely and efficient service.
• Implement and maintain standardized recipes and cooking techniques to ensure consistency.
• Keep abreast of industry trends and incorporate new techniques and ingredients to enhance the dining experience.

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 10 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on night shift

Sous chef

Working day: Mon to Sun, 5 day work week
Salary: Up to $3200
Working location: City Hall
Working hours: 44h/week

Description:

• Work with General Manager to develop and execute a culinary vision that aligns with our brand.
• Skillfully manage the team during R&D, ordering and other kitchen operations.
• Ask and incorporate customer feedback to drive continuous improvements.
• Responsible for R&D, menu creation, adjustment and kitchen configurations.
• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.
• Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.
• Oversee the supply chain logistics, ensuring the timely receipt of deliveries.
• Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.

Requirement:

• With at least 2-3 years of kitchen experience
• Good knowledge of food handling, food preparation and cooking procedures for a specific station
• Ability and willingness to do R&D.
• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.
• Excellent knowledge of food hygiene regulations and following company quality standards.
• Graduated with a culinary management will be an advantage

Job Description:Position: Omakase Head Chef Location: Upscale Japanese restaurant or sushi bar

Responsibilities:

1. Menu Creation: Designing and crafting the omakase menu, which is typically a chef's choice tasting menu featuring the freshest and highest quality ingredients available. This involves creativity, a deep understanding of traditional Japanese cuisine, and the ability to innovate while respecting traditional techniques.
2. Ingredient Sourcing: Sourcing and procuring the finest and freshest ingredients, including seafood, vegetables, and seasonings. This may involve establishing relationships with local suppliers, visiting fish markets, and ensuring strict quality control standards are met.
3. Food Preparation: Overseeing the preparation and presentation of each dish on the omakase menu. This includes precise knife work, expert fish handling, and attention to plating aesthetics to ensure that each dish is visually stunning and delicious.
4. Staff Training: Training and mentoring kitchen staff in traditional Japanese cooking techniques, as well as the specific methods and standards required for preparing omakase dishes. This may involve leading by example, providing hands-on instruction, and conducting regular skill development sessions.
5. Quality Control: Maintaining high standards of quality and consistency in every aspect of the omakase dining experience, from food preparation to service. This involves conducting regular tastings, inspecting ingredients for freshness, and ensuring that each dish meets the chef's exacting standards.
6. Customer Interaction: Interacting with customers during their dining experience, explaining the omakase concept, describing each dish, and answering any questions they may have. This requires excellent communication skills, a passion for food, and the ability to create a memorable dining experience for guests.
7. Menu Innovation: Continuously refining and updating the omakase menu to reflect seasonal ingredients, culinary trends, and customer preferences. This may involve experimenting with new flavors, techniques, and presentations while staying true to the principles of Japanese cuisine.
8. Kitchen Management: Overseeing the day-to-day operations of the kitchen, including scheduling staff, managing inventory, and ensuring compliance with health and safety regulations. This requires strong leadership skills, organization, and the ability to handle pressure in a fast-paced environment.

Mycelium Catering is the institutional catering arm of Food Inc – A veteran food provider with over 20 years of Food & Beverage experience spanning across various genres, from fine dining and casual eateries to catering and consultancy services.

We are looking for committed individuals to join the team at our catering premises.

Scope:

• Prepare and cook dishes according to recipes and standards set by the Head Chef.
• Manage and oversee a specific section of the kitchen, ensuring consistency and quality in every dish.
• Assist with menu planning, development, and costing.
• Maintain high standards of food hygiene, safety, and cleanliness in the kitchen.
• Monitor stock levels, order supplies, and manage inventory to minimize waste.
• Train and supervise junior kitchen staff, providing guidance and support as needed.
• Collaborate with the kitchen team to ensure smooth service during peak periods.
• Assist Service during peak periods
• Ensure compliance with all health and safety regulations.

Location - Multiple Locations

Working Hours - Monday to Friday / 7am-5pm (occasional weekend events), closed Public Holidays

Requirements

• Degree, Diploma or technical certificate in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 2-3 years of experience in a similar role.
• Experience in an institutional catering or multi-outlet setting is preferred.

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

Core Skills

o Substantial background in working with Tandoor and preparing delicious Curries

o Specialty dishes include Tandoori Chicken, Kebabs, indo Chinese dishes

o Familiar with Indian culinary cooking methods, products and techniques

o Strong background in indian influenced practices utilized in the culture and cuisine

o Knowledge of Indian spices and cooking tools.

o A multi-skilled Chef with good all-round food preparation and catering expertise.

o Capable with a track record of dealing with all kitchen, canteen and culinary related issues.

o A proven ability to react in areas that require immediate attention and ensuring that all food is always presented to the highest possible standards.

o Ambitious and seeking to continually broaden knowledge of food, cutting edge cuisine, and overall event presentation.

o Ensure that the food meets the quality standards as determined by the management

o Plan, direct and execute food preparation and cooking

· Planning and management of event as per client requirement and to budget

Chef Job Description:

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Chef Requirements:

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner

*** Hiring for Chef ***

- Experience in Vietnamese vegan cuisine

- Able to work in hot environment

- Hard working

- Team player

- Able to work under stress

- Able to create new dishes

- Shift work

- Work place: Central / North

Kesmond Yow

Mobile: 97438394

Reg. No.: R1550395

Kylice Recruitment Pte. Ltd.

EA License: 19C9585

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Chef De Partie to join our pre-opening team, in either the hot kitchen or in the cold kitchen.

1. Job Purpose

The Chef De Partie is responsible for:

• Preparing all food products in all kitchen sections (hot and cold) and making them ready for in-house service or dispatching to delivery

2. Principal Accountabilities

• Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• Completes assigned prep work duties in an efficient time frame
• Moves prepared food out of the prep area continuously
• Works together in a team-oriented environment to produce foods in a timely and orderly manner
• Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• Keeps all work stations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

• Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

• Minimum 3 years of kitchen experience, at least 2 year as Chef De Partie
• Understands oral and written instructions in English
• Handles multiple priorities and works under stress
• Maintains all international standards of health guidelines for food preparation and safety
• Passes all required job-related tests
• Ability to perform manual labor

5. Physical Requirements of the job

• Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises
• Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day
• Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions

Manage the entire South Indian kitchen, Preparation of Menu and all Kitchen related job.

Manage all the Kitchen and preperation staffs. Cost control and make sure no running out of preperation iterms or Kitchen inventory by reordering ontime

Budgeting, purchasing and other related duties. Cost control. Minimise food wastage. training of kitchen staff etc.

Upkeet hygiene of preperation area, Daily report to management.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness