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 Company standards and sanitation regulations

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Company’s Profile

Established since 1980, they have captured the hearts of many loyal consumers globally for their minimalistic Japanese lifestyle products for home-use. Their popularity as a Japanese consumer brand has skyrocketed them to success across the world. Well-known for their relaxing ambience and excellent food quality, they are on the lookout for Cooks to assist their cafe operations.

Location: Plaza Singapura OR Raffles City OR 100AM mall (Tanjong Pagar) – location will be confirmed after interview

Working hours: 5 days work week. 11.30am - 8.30pm (work days arranged according to roster)

Benefits:

• Joining bonus
• Birthday Leave
• Employee Discount
• Optical and Dental claims

Job Responsibilities:

• To prepare all food according to menu /recipes
• To maintain high quality of food preparation and hygiene standards at all times
• To ensure cleanliness and safety are maintained throughout all kitchen areas at all times and are according to food hygiene regulations

Requirements:

• Chef experience in hospitality or F&B industry. Fresh grads with internship experience are welcome to apply
• Able to perform shifts including weekends and Public Holidays

Interested candidates may whatsapp your resume to 8494 1966. Only shortlisted applicants will be contacted.

Cassie Chan | R2197426

Recruit Now Singapore Pte Ltd | EA No: 21C0845

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

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

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

Job Description

• Assist the Chef de Partie in daily culinary operations in the kitchen
• Maintain all food preparation and service standards in a hygienic, safe, accident-free environment
• Maintain organization, cleanliness and sanitation of work areas and equipment
• Providing 100% outstanding satisfaction service to customers

Requirements

• Certificate in Culinary Skills or its equivalent
• Minimum 2 years of culinary experience, preferably in a 5 star hotel with professional kitchen setting
• Ability to work independently as well as in a team
• Possess good F&B product knowledge
• Able to perform rotating shifts, including working on weekends and public holidays

· The Head Chef is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

Company’s Profile

Established since 1980, they have captured the hearts of many loyal consumers globally for their minimalistic Japanese lifestyle products for home-use. Their popularity as a Japanese consumer brand has skyrocketed them to success across the world. Well-known for their relaxing ambience and excellent food quality, they are on the lookout for Cooks to assist their cafe operations.

Location: Plaza Singapura OR Raffles City OR 100AM mall (Tanjong Pagar) – location will be confirmed after interview

Working hours: 5 days work week. 11.30am - 8.30pm (work days arranged according to roster)

Benefits:

• Joining bonus
• Birthday Leave
• Employee Discount
• Optical and Dental claims

Job Responsibilities:

• To prepare all food according to menu /recipes
• To maintain high quality of food preparation and hygiene standards at all times
• To ensure cleanliness and safety are maintained throughout all kitchen areas at all times and are according to food hygiene regulations

Requirements:

• Chef experience in hospitality or F&B industry. Fresh grads with internship experience are welcome to apply
• Able to perform shifts including weekends and Public Holidays

Interested candidates may whatsapp your resume to 8494 1966. Only shortlisted applicants will be contacted.

Cassie Chan | R2197426

Recruit Now Singapore Pte Ltd | EA No: 21C0845

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Roles & Responsibilities

Job Summary:We are seeking a highly skilled and experienced Indian Head Chef to lead our culinary team and oversee all aspects of our Indian kitchen operations. The ideal candidate will be passionate about Indian cuisine, possess exceptional culinary skills, and have a proven track record of delivering high-quality dishes in a fast-paced restaurant environment.

Responsibilities:

· Lead and manage the South & North Indian kitchen team, including hiring, training, and scheduling staff members.

· Develop innovative and creative Indian-inspired menu items that appeal to a diverse range of tastes and preferences.

· Ensure the consistent quality and presentation of all dishes, adhering to established recipes and food safety standards.

· Oversee inventory management, including ordering and monitoring food and kitchen supplies to minimize waste and control costs.

· Collaborate with the restaurant management team to develop and implement operational strategies to enhance efficiency and profitability.

· Maintain a clean, organized, and sanitary kitchen environment, adhering to health and safety regulations at all times.

· Stay updated on industry trends and developments in Japanese cuisine, incorporating new techniques and ingredients into menu offerings as appropriate.

· Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment focused on excellence and continuous improvement.

Requirements:

· Proven experience as a Indian Head Chef or similar role in a high-volume restaurant setting.

· Strong leadership and management skills, with the ability to motivate and inspire a team to achieve excellence.

· Excellent communication and interpersonal abilities, with a customer-focused approach to service.

· Attention to detail and a commitment to maintaining high standards of quality and consistency.

· Certification from a culinary school or equivalent professional training is preferred.

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

Catering Chef

• Working hour: 6 days work week (shift work)
• Salary : $4000 - $5500
• Location : near Tai Seng MRT

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

Key Responsibilities:

Food Preparation and Presentation:

• Oversee the plating and presentation of food items according to established standards and recipes.
• Ensure that all dishes are prepared to the highest quality standards and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect all incoming items to ensure they meet quality standards.
• Monitor food quality during the cooking process, addressing any issues promptly to maintain consistency and excellence.
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.

Menu Development and Planning:

• Offer suggestions and creative ideas to enhance the kitchen's performance and elevate the dining experience.
• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
• Provide training and mentorship to kitchen staff, ensuring they are proficient in culinary techniques, kitchen procedures, and safety protocols.

Requirement:

• Relevant experience

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

· The Head Chef is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Assist Sous Chef
• Run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times

Requirements:

• Minimum 3-4 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Responsibilities

• Set up workstation with required mise en place, tools, equipment and supplies according to standards
• Transport supplies from the storeroom and stock in designated areas
• Fabricate meat, fish and fowl for menu items
• Assist in controlling inventory and managing stocks
• Maintain organization, cleanliness and sanitation of work areas and equipment

Requirements

• Certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 3 years culinary experience at a supervisory level
• Good interpersonal communication and problem-solving skills
• Able to work independently or as a team in a fast-paced environment with minimum supervision
• 5 working days per week with the ability to work on weekends/public holidays

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

Responsibilities

• Work with Food & Beverage Manager in the operations, preparations, production areas and scopes.
• Responsible for the daily kitchen operation.
• Designing new recipes, planning menus, and selecting plate presentations.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Supervised of cleanliness, cleaning, neatness and maintaining personal hygiene in the kitchen areas.
• Upkeep the working condition of kitchen equipment and its proper usage.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Work scheduling
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• 5+ years of experience in a similar position.
• Good culinary knowledge and skills.
• Good leadership skills.
• Up-to-date knowledge of cooking techniques and recipes.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Culinary school diploma preferred

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

• 5 days work week
• Location Bukit Batok Central Kitchen
• Salary up to $6,000 SGD + Commission
• Working hours 6am to 4pm

Attractive Benefits such as : 13mth bonus , 14 days Annual Leave and etc

• Must have experience in making kuehs.
• More than 5 years of relevant experience is needed

会做

• 九层糕
• 顺粿
• 饭粿
• -红龟糕
• 白糖糕
• 木薯糕
• 芋头糕
• 木薯糕
• 等等

EA Personnel Name: Melody Sim
EA Personnel No: R2095899
EA License No: 16C8443

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

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

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

l Proficient with BBQ and 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 Able to work ot on weekends and public holiday

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

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 Company standards and sanitation regulations

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese