We are seeking an experienced and passionate Chef/Cook specializing in Italian cuisine to join our team. The ideal candidate will have a deep understanding of traditional Italian cooking techniques, ingredients, and recipes.

Responsibilities:

• Prepare and cook authentic Italian dishes such as pasta, pizza, risotto, and classic Italian desserts.
• Create and follow standardized recipes, ensuring consistency in taste and presentation.
• Plan and develop new menu items incorporating seasonal ingredients.
• Ensure all dishes are prepared to the highest standards and maintain a consistent level of quality.
• Monitor and maintain strict hygiene standards, ensuring all kitchen areas and equipment are properly cleaned and sanitized.
• Conduct quality checks on ingredients, ensuring freshness and proper storage.
• Manage kitchen inventory, ensuring proper stock levels of ingredients, seasonings, and other kitchen essentials.
• Monitor food costs and minimize waste by using ingredients efficiently.
• Coordinate with suppliers to order ingredients as required.
• Oversee kitchen staff, ensuring all team members are following kitchen protocols and maintaining high standards of food safety.
• Maintain equipment in good working condition, reporting any malfunctions for repairs or replacement.
• Ensure timely preparation and delivery of meals, especially during busy service hours.
• Collaborate with front-of-house staff to ensure smooth service and communication between kitchen and dining areas.
• Train and mentor junior kitchen staff in the preparation and presentation of Italian cuisine.
• Foster a positive work environment by encouraging teamwork, creativity, and a passion for culinary arts.
  

Requirements:

• At least 3 years of experience working as a Chef or Cook specializing in Italian cuisine.
• Hands-on experience with traditional Italian cooking techniques (pasta making, pizza baking, etc.).
• In-depth knowledge of Italian ingredients, dishes, and cooking techniques.
• Strong organizational skills with the ability to multitask in a fast-paced environment.
• Ability to work both independently and as part of a team.
• Strong leadership and mentoring skills.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Excellent attention to detail and a passion for delivering high-quality dishes.

New concept soft opening now

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interviewNew concept Coming in December 2024

Monday to Friday : Breakfast & lunch only

Saturday & Sunday OFF

In house staff meal included

Medical insurrance included

Apply for interview

RESEARCH AND DEVELOPMENT CHEF Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

RESEARCH AND DEVELOPMENT CHEF Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

SNT korean Kitchen

RESPONSIBLE for Pastry and korean sector

Must be able tii prepare these two cusiene independently

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

• Study each recipe and gather all the 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 / Junior Sous Chef (Western Cuisine)

• 5 or 6 days [tbc during interview]
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin
• S$3,000 - 3,600 + Incentives + VB

Requirements:

• Min. 1 year relevant experience

Responsibilities:

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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Co-Founder Opportunity: Pastry & Bread Chef

Company Overview:
We are launching an exciting new bakery that aims to redefine the art of pastry and bread making. Our mission is to create a unique culinary destination that delights customers with exceptional products and inspires a passion for artisanal baking. To bring this vision to life, we are seeking a talented and entrepreneurial-minded Pastry & Bread Chef to join us as a Co-Founder. This is a rare opportunity to play a key role in shaping the foundation and future of a bakery startup while showcasing your creativity and expertise.

Position Overview:
As a Pastry & Bread Chef Co-Founder, you will have the opportunity to lead the culinary direction of the bakery and craft its identity. Your role will involve overseeing recipe development, menu design, and production while collaborating with the founding team on business strategy, branding, and operations. You will be instrumental in building a bakery that stands out for its innovative offerings, quality, and exceptional customer experience.

Key Responsibilities:

1. Recipe Innovation: Create unique, high-quality recipes for pastries, breads, and baked goods that reflect the bakery’s vision and stand out in the market.
2. Menu Development: Design a diverse, enticing menu that caters to customer preferences and includes options for dietary needs.
3. Production Oversight: Manage day-to-day production, ensuring consistent quality, exceptional flavor, and presentation.
4. Ingredient Sourcing: Identify and procure premium ingredients, focusing on freshness, sustainability, and local sourcing.
5. Kitchen Management: Oversee all kitchen operations, including inventory, equipment maintenance, and staff training, to maintain efficiency and excellence.
6. Brand Building: Contribute to the bakery’s identity by crafting memorable products, sharing compelling stories, and delivering a unique customer experience.
7. Marketing Collaboration: Partner with the marketing team to create promotional campaigns, events, and content that build brand awareness and attract customers.
8. Customer Experience: Foster a welcoming atmosphere and ensure customer satisfaction through exceptional product quality and personalized service.

Skills & Qualifications:

• Culinary Expertise: Proven experience as a pastry or bread chef with a strong portfolio of innovative and high-quality creations.
• Education: Culinary degree or equivalent certification in pastry arts, baking, or related fields.
• Entrepreneurial Spirit: Passion for building and growing a business, with a creative and proactive mindset.
• Leadership: Strong ability to lead, inspire, and manage a team while fostering collaboration.
• Technical Knowledge: Familiarity with food safety regulations, cost control, and efficient kitchen operations.
• Business Acumen: Understanding of budgeting, marketing strategies, and customer-focused approaches.
• Adaptability: Flexibility to take on diverse responsibilities in a startup environment.
• Passion for Artisanal Baking: A deep love for crafting exceptional pastries and breads with innovation and care.

Benefits:

• Co-founder equity in the bakery, alongside a competitive salary.
• Creative freedom to develop and execute innovative pastry and bread concepts.
• The opportunity to shape the vision, culture, and future of a bakery startup.
• A dynamic and collaborative environment with a supportive team.
• Potential for professional growth and leadership as the company scales.

Join Us:
If you’re a visionary chef ready to combine your culinary talent with entrepreneurial ambition, this is your chance to build something extraordinary. Together, we will create a bakery that delights, inspires, and redefines the craft of baking.

Let’s shape the future of artisanal baking—one pastry and loaf at a time!

Job Descriptions:

· Create new recipes and refine taste profiles through experimentation

· Keeping up to date with new trends and products in the market

· Make recommendations in the design of new manufacturing processes or to change current equipment or processes

· Conduct food tasting and sensory evaluation

· Refine recipe formulation for mass production purposes

· Modify new product recipes and ingredient selection while taking note of shelf life and regulations

· Responsible for documentation of new recipes and imparting of skills to team members

· Work closely with the Executive Chef on the development and launch of new or improved recipes

Requirements:

· Recognised cuisine or pastry qualification or similar discipline

· Minimally 10 years of relevant experience in production kitchen and/or hotel industry

· Creative in food preparation and presentation

· Passionate in food product development with proven track record in R&D of French cuisines or patisseries

· Meticulous with good organizational skills

· Team player with good interpersonal skills

Only shortlisted candidates will be notified.

Please apply with an updated resume indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Responsibilities:

• Execute and oversee the preparation of various pastries, desserts, and baked goods according to standardized recipes. Ensure high-quality presentation and taste of all pastry items.
• Contribute to the development and improvement of pastry recipes. Stay updated on industry trends and incorporate innovative ideas into the dessert menu.
• Maintain high standards of food quality, consistency, and hygiene. Conduct regular inspections to ensure that all pastry products meet the established standards.
• Supervise and coordinate the work of the pastry team. Provide guidance and training to junior pastry chefs and assistants.
• Monitor and manage inventory levels of pastry ingredients. Place orders for supplies to ensure the availability of necessary ingredients.
• Oversee the proper use and maintenance of pastry equipment. Report any malfunctioning equipment and coordinate repairs or replacements.
• Ensure that all food safety and sanitation standards are strictly followed. Implement and enforce proper hygiene practices within the pastry department.
• Coordinate with other kitchen departments to ensure smooth overall kitchen operations. Communicate effectively with the culinary team to synchronize efforts.
• Collaborate with front-of-house staff to address customer inquiries and special requests. Be prepared to discuss and recommend pastry items to customers.
• Ensure compliance with local health and safety regulations and food handling guidelines.
• Stay informed about new techniques, ingredients, and trends in the pastry and baking industry. Attend workshops or training sessions to enhance skills and knowledge.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• 1-2 years of experience as a Chef de Partie or in a similar supervisory role within a high-volume hospitality environment.
• Diploma or Certificate in Culinary Arts or equivalent professional qualification.
• Proven ability to lead and motivate team members.
• Meticulous attention to detail and a strong commitment to quality and hygiene.
• Excellent communication and interpersonal skills.
• Ability to work efficiently under pressure and manage multiple tasks simultaneously.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Supervise food preparation and ensure that all dishes are prepared according to recipes and the instructions of Respective Kitchen in Charge.
• Supervise junior staff and ensure that food is prepared efficiently and accurately.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Provides technical knowledge and skills training to the team.
• Assist in rotating products using stickers and labels to prevent product damage and minimize losses.
• Communicates regularly with other kitchen staff to ensure that kitchen operations run smoothly.
• Manage the schedule for staff shifts in the absence of Respective Kitchen in Charge.
• Responsible for inventory management, including counting and storing food items, ordering, and overseeing delivery of kitchen supplies in the absence of Respective Kitchen in Charge.
• Ensures that food safety and sanitation protocols are followed in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.
• Keep updated with local requirements and sanitation regulations and ensure the team follows it strictly.
• Monitor and maintain the kitchen equipment, reporting any defects to Respective Kitchen in Charge.
• Collaborate with Respective Kitchen in Charge to create kitchen-cleaning schedules and supervise cleaning routines.
• Any other adhoc duties as and when assigned by the Management.

Job Responsbilities and duties:

1. Customer Service: Greeting customers, taking orders, and answering questions about menu items.
2. Food and Beverage Preparation: Making coffee, tea, and other beverages according to customer preferences. Preparing simple food items such as sandwiches, salads, and pastries.
3. Cash Handling: Operating the cash register, handling payments, and providing change to customers.
4. Cleaning and Sanitizing: Maintaining cleanliness and hygiene standards in the café by regularly cleaning surfaces, equipment, and dining areas.
5. Stocking and Inventory Management: Checking inventory levels of food, beverages, and supplies. Replenishing stock as needed and notifying management of low inventory.
6. Assisting with Food Service: Serving food and beverages to customers, either at the counter or at tables.
7. Handling Customer Inquiries and Complaints: Addressing customer concerns and resolving issues in a professional and courteous manner.
8. Team Collaboration: Working closely with other café staff members to ensure smooth operations and a positive customer experience.
9. Following Health and Safety Regulations: Adhering to health and safety guidelines, including proper food handling procedures and maintaining a safe work environment.
10. Maintaining Equipment: Cleaning and maintaining coffee machines, espresso makers, and other equipment to ensure they are in good working condition.

Salary: $ 2000-3500
Working Days: 5.5 days per week (alternating weekly: Week 1 has 5 days, and Week 2 has 6 days).
Working Timing: 9.5 hours (Monday - Thursday); 10 hours (Friday - Sunday)
Working Location: Parkway Parade, Great World City

Benefits:

•Performance bonus

•New Joiner Incentive

•Transport Allowance

•Manpower Support Allowance

•Flexible Leaves

•Staff Discounts

•Various Incentives

•Staff Claims

Job Scope:
•Maintain hygiene and cleanliness of the Roast section.
•Follow food standards and execute tasks as directed.
•Continuously improve skills and ensure dish quality.
•Handle ingredient prep, storage, and equipment upkeep.
•Support operations, address issues, and manage discipline.

Job requirement:

•1-3 years of relevant experience required

•Hygiene certification required

EA License No.: 96C4864

Reg.No.: R24124620 BEE SIN HOEY

RESEARCH AND DEVELOPMENT CHEF Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

RESEARCH AND DEVELOPMENT CHEF Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

Job Description & Requirements

• 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
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required
• Manage food costs and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Interview, vet, and select kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• Shift base work
• Willing to work Night Shift

Here at THE PROVIDORE SINGAPORE, we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

If you are looking to be part of a genuinely fun, friendly and hardworking team who take professional pride in their craft, then this could be the role for you!

HIRING FOR:

Chef de Partie (CDP) or Junior Sous Chef (depending on years of related experience)

• THE PROVIDORE SINGAPORE (Restaurants - Western Cuisine)

Job Description:

In your role as a Chef De Partie (CDP) or Junior Sous Chef with THE PROVIDORE SINGAPORE, you will work closely with the Outlet Chef to help in the menu preparation together with the Kitchen team:

• Follow the Sous Chef / Outlet Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor and ensure adequate supply at the cooking stations
• Prepare specific food items and stock-up of required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Responsible for stock rotation by ensuring the freshness of ingredients to be used
• To practice proper inventory management through the safeguarding of stock taking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• For CDP role: 1 to 2 years related experience in a Food & Beverage (F&B) establishment as a Commis/Cook/CDP is required
• For Junior Sous Chef: More than 3 years related experience in a F&B establishment as Commis/CDP/Junior Sous Chef
• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Understand the food concept and directions of the assigned outlet kitchen.
• Assist in the preparation and service of all food items for a la carte and / or buffet menus according to hotel recipes and standards.
• Ensure the highest standards and consistent quality in the daily preparation.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow proper handling and right temperature of all food products.
• Demonstrate proper and safe usage of all kitchen equipment.
• Have full knowledge of all dishes on the menu, signature dishes and seasonal promotions.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Perform the tasks requested in a timely manner.
• Contribute to the kitchen revenue through effective food cost control.
• Be entirely flexible, able to rotate within the different sub departments/sections of the Kitchen.
• Be present at daily pre-shift briefings on occupancy, preparation, service and menu.
• Actively share ideas and suggestions, opinions in the daily briefings.
• Inform the Sous Chef/Chef de Partie of any maintenance issues.
• Respond to any changes in the restaurant function as dictated by the hotel.
• Be flexible and able to work in different roles and rotate with other departments.
• Complete other tasks that assigned by Management.

Qualifications:

• Prior experience in a similar role is preferred, but not essential.
• Strong interest in cooking and a willingness to learn new skills.
• Positive attitude, a team player with a great personality and positive synergy.
• Excellent communication skills and the ability to follow instructions accurately.
• Ability to work under pressure and in a fast-paced environment.
• A passion for food and a commitment to delivering high-quality dishes.
• Good organizational skills and the ability to prioritize tasks.
• Knowledge of food safety and sanitation regulations, and ability to maintain a clean and organized kitchen.
• Must be available to work flexible hours, including nights, weekends, and holidays
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude

Job Overview

• Oversee daily food preparation and tasks assigned by the Head Chef.
• Support the Head Chef by staying informed on new products, recipes, and cooking techniques.
• Ensure high standards and consistent quality of food production.
• Supervise team adherence to food hygiene policies.
• Promote cleanliness and best practices in all work areas.

Qualifications

• In-depth knowledge of menu composition, recipes, production methods, and presentation standards.
• Extensive understanding of food preparation, receiving, and storage protocols.
• Proficient in the operation of kitchen equipment.
• Self-motivated with the ability to manage personal and team deadlines.

Keys to Success

• Awareness of daily production and operational needs.
• Proactive in providing feedback and reporting issues promptly.
• Willingness to perform additional duties as required by the operation.
• Foster a positive and supportive work environment.
• Maintain a positive attitude at all times.

Chef de Partie - Spanish Cuisine

• Working days: 5 days’ work week
• Location: Tanjong Pagar
• Salary: S$ 2,800 - 3,300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

We are preparing to Pasar Malam department for expanding to Japanese street food stall for Pasar Malam by real japanese quolity. required Japanese food cooking skills at leaset 5 years Japanese restaurant working record, Japanese culture understanding, Japanese speaking, managing to part time staff working time & date.

Product Development Chef / Executive (F&B)

Job Scope:

• Assist in quality audit

• Conduct after action review

• Create new product prototype and recipe formulation (mainly drinks & deserts)

• Formulate new food production standards and standard operating procedures

• Innovate the customer experience

• Innovate with new culinary ingredients

• Manage and review systems and processes

• Optimise sales

• Provide suggestions for modifications to existing processes

• Work closely with the Operations Team in Outlet Quality Assurance.

Requirements:

• Min GCE 'O' level / Higher NITEC / Diploma with at least 2 years of F&B experience as a Chef or relevant position preferably from QSR industry.

• Highly motivated, customer-centric and good team player.

• Proficient in MS Office (Words, Excel, Power Point, etc.)

• Must have good knowledge in Food Costing & Standard Operating Procedure (SOP)

• Possesses strong interpersonal and communication skills.

• Meticulous with an eye for details.

• 5 days’ work on site

Interested candidates are requested to send in their CVs to [email protected] preferably including the following:-

1) Current & Expected Salary

2) Date of Availability

3) Reason(s) for Leaving current/previous job

(We regret that only shortlisted candidates will be notified)

Role:

Chef de Partie (Spanish Cuisine)

• Working days: 5 days’ work week
• Location: Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

✅ Wee Yuan Huan

✅ Reg No: R21100383

✅ The Supreme HR Advisory Pte Ltd

✅ EA No: 14C7279

Responsibilities

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Prepare a variety of Naan breads and kebabsBe fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment
• Approving and “polishing” dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross- marketing strategy in order to increase profit , such as pairing drinks with the food served
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation,
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance
• Keeping utensils and equipment clean and sanitary
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications:

• Organizational Skills,
• Verbal Communication,
• Culinary Arts,
• Kitchen Equipment Knowledge,
• Knowledge of International Cuisines,
• Creativity, Interpersonal Skills,
• Culinary Arts Training

Job Title: Pan-Asian Culinary Maestro (CDP/Demi/Commis Chef)

Are you ready to take your culinary passion to the next level? Join us in crafting bold, authentic Pan-Asian cuisine that delights and inspires.

Why You’ll Love This Role:

• Culinary Adventure: Immerse yourself in a diverse menu of Pan-Asian delights—sizzling wok creations, exquisite dim sum, and more!
• Burmese Cuisine Spotlight: Bring your expertise in Burmese flavors or let us help you develop this skill.
• Work-Life Balance: Enjoy a 5-day work week (48 hours), giving you time to recharge while doing what you love.
• Vibrant Locations: Choose between our dynamic Siglap or Tras Street outlets, each offering a lively atmosphere.

Your Schedule:

Weekdays: 11:00 AM - 2:30 PM & 5:00 PM - 10:30 PM
Saturdays: 3:00 PM - 11:00 PM

Open Positions:

• Chef de Partie (CDP)
• Demi Chef
• Commis Chef

What We’re Offering:

• Competitive Salary: Discussed during the interview, tailored to your skills and experience.
• Growth Opportunities: Hone your craft in a supportive, professional kitchen environment.

What We’re Looking For:

• Culinary Expertise: Proficiency in wok cooking and dim sum is a big plus.
• Burmese Cuisine Skills: Knowledge of Burmese dishes is a major advantage.
• Experience: Prior professional kitchen experience with a focus on Pan-Asian cuisine.
• Passion for Perfection: Strong attention to detail, creativity, and a drive to deliver outstanding culinary experiences.

Your Role:

• Prepare and present Pan-Asian dishes with flair and precision.
• Collaborate on menu innovation with the Head Chef.
• Mentor junior team members, fostering a culture of learning.
• Maintain high hygiene and food safety standards.
• Assist in kitchen operations, from inventory to preparation.

What Makes You Shine:

• Strong grasp of Asian cooking techniques and ingredients.
• Team player with leadership potential and a positive attitude.
• Thrives under pressure in a fast-paced environment.

Ready to Join?

If you’re passionate about Pan-Asian cuisine and eager to grow your culinary career, we’d love to hear from you!

Apply Now and become a vital part of our dynamic team. Together, we’ll create exceptional culinary experiences.

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Head Cook Job Responsibilities:

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Head Cook Requirements:

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.