Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

· Proven experience as cook with minimum 7 years of experience

· High school Education; Diploma from a culinary school will be an advantage

· Able to work on weekends and public holidays

· Able to work on rotating shifts

· Able to work on early mornings and late nights whenever required

· Able to prepare new menu based on changing customers needs

· Must maintain a clean and tidy kitchen

· Must monitor supplies and re-order stocks as needed

· Must resolve problems with customers orders efficiently

· Must ensure that food health and safety regulations are followed

· Must assist other cooks to complete the food orders in a timely manner

· Must have have very good communication skills

· Must be able to cook the following vegetarian dishes:

• High quality South and North Indian vegetarian Thali
• Vegetable Pulav and Briyani
• Idli, Dosa varieties
• Appam
• Vadai
• Masala vadai
• Samosa, Bajji, Masala Bonda
• Puri, Battura
• Naan, Chat items
• Chettinad special vegetarian dishes
• Gobi 65, Gobi Manchurian
• Palak Paneer, Paneer butter masala
• Laddu, Jangiri, Jilebi, Badhusha, Halwa varieties,Gulab Jamun,rasmalai

SALARY $2200-$3500 PER MONTH depends on experience

5 days work week, 14 days leave, sales incentive, joining bonus


Main responsibilities are as follows:

Support Head Chef in all areas of kitchen management

Be a team player and promote positive team dynamics in kitchen and restaurant

Be fully aware and well trained to prepare every item in the menu to high quality standards

Develop a strong knowledge of all company menu items/ products

Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times

Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs

Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)

Waste management – In line with regulations and agreed procedure

Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities

Advising on kitchen equipment requirements including cooking and service hardware

On-going general maintenance and cleanliness of the kitchen and all food preparation areas

Commis salary range $2,200-$2,500

CDP salary range: $2,600.00 - $3,000.00 per month

Junior Sous Chef salary range: 2,800.00 - $3,500.00 per month

Job Scope:
Must have prior experience and know how to open, close and manage stall

2) Economical mixed rice chef
Must have prior experience and now how to cook all dishes and create new dishes when requested by management

Interested applicants can send your resume to +65 81813320 and allow our Consultant to match you with our Clients.

Wang Yili Reg No: R21101168

Advance Recruitment Pte Ltd EA No: 21C0678

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
• Support additional tasks as assigned by the Executive or Sous Chef.

Requirements:

• DIploma / equivalent culinary certification.
• 1-3 years of relevant experience in Western cuisine.
• Excellent communication and teamwork skills with a strong focus on customer satisfaction.
• Proactive, innovative, and motivated with a passion for Western cooking.

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #68431 on the email subject.

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

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

Job Description & Requirements

We are looking for a motivated Chef for with experience in Sichuan cuisine to be part of an inclusive work culture that promotes teamwork and employee development.

• 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, 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

• At least 2 to 3 years of work experience in Sichuan Chinese Cuisine
• Ability to work flexible hours, and comfortable standing for long hours
• Strong team spirit and ability to work well in a fast-paced environment
• Deep knowledge of every aspect of Sichuan Chinese dishes
• Present a positive and professional attiude at all time
• Good interpersonal skills for dealing with all the levels of people
• Good problem-solving skills
• Able to work on weekend and public holidays
• Central Location

We are looking for someone who is eager to learn and explore new ideas, has a love for pastries and can follow instructions. This position will have an emphasis on efficiency, quality and care.There is no strict requirement for prior experience, simply a positive attitude and an interest in working with food and pastries.

Assist chef in preparing ingredients and handling baking and other kitchen equipment. Developing new recipes for seasonal menus. Decorating pastries and desserts to ensure beautiful and tasteful presentation. If you think you are suitable for this position please drop us a message at 91151209 with your CV. We also welcome retirees.

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

The job of Chef De Cuisine is executed satisfactorily when:

• Standard recipes are developed and written.
• New dishes and products are developed.
• Outstanding culinary technical skills are maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• Effective employee working relationships are established and maintained.
• All HACCP guidelines are achieved and maintained.

Main Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with pleasant disposition.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

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

• Preparing the food for cooking
• Keeping up with industry trends and creating new recipes with the Sous Chef
• Reviewing the menu and doing inventory
• Following the budget set by the Restaurant Manager
• Ordering food for the kitchen
• Monitoring food production and food and staff costs
• Training staff
• Managing relationships with distributors and resolving any issues with vendors, promptly
• Ensuring standard portions and quality of dishes
• Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen

Prepare and cook dishes and desserts. Control stock and inspect deliveries and maintain food safety and hygiene standards. supervise kitchen staff to make sure food is of high quality, presented well and served on time.

• Preparing the food for cooking
• Keeping up with industry trends and creating new recipes with the Sous Chef
• Reviewing the menu and doing inventory
• Following the budget set by the Restaurant Manager
• Ordering food for the kitchen
• Monitoring food production and food and staff costs
• Training staff
• Managing relationships with distributors and resolving any issues with vendors, promptly
• Ensuring standard portions and quality of dishes
• Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen

Prepare and cook dishes and desserts. Control stock and inspect deliveries Maintain food safety and hygiene standards. supervise kitchen staff to make sure food is of high quality, presented well and served on time.

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 different kinds of beverages

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

* Able to work night shift

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 different kinds of beverages

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

* Able to work night shift

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 different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

• Wash & Cut vegetables, meats, seafood and poultry.
• Prepare Marinations, mise-en-place and set up all stock stations
• Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.

We are looking for a skilled and experienced Wok Chef to join our dynamic kitchen team. As a Wok Chef, you will be responsible for preparing and cooking a variety of dishes using traditional wok techniques, ensuring that each dish meets the highest standards of quality and presentation.

Key Responsibilities:

• Prepare, cook, and present dishes according to the restaurant’s standards.
• Operate and maintain woks, ensuring all dishes are cooked to perfection.
• Work efficiently under pressure, especially during busy periods.
• Assist in maintaining inventory, ordering supplies, and ensuring the kitchen is stocked with necessary ingredients.
• Maintain cleanliness and organization in the kitchen area.
• Collaborate with other kitchen staff to ensure a smooth kitchen operation.
• Adhere to food safety and hygiene standards.

Requirements:

• Proven experience as a Wok Chef or similar role in a professional kitchen.
• Strong knowledge of wok cooking techniques.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Excellent communication and teamwork skills.
• A passion for food and attention to detail in dish presentation.
• Knowledge of food safety and kitchen hygiene standards.

Benefits:

• Competitive salary.
• Opportunities for career growth within the company.
• Employee discounts on dining.
• Supportive and professional work environment.

Interested in modern healthy food?

We are seeking a dynamic and passionate Chef to join our young and energetic culinary team!! This is an excellent opportunity for a motivated individual with a strong culinary background to grow and develop the skills in the health food industry in a supportive and collaborative environment.

Roles & Responsibilities:
• Prepare ingredients with hygiene practices
• Cook according to instructions set by Head Cook
• Perform and maintain kitchen cleaning and support duties
• Perform miscellaneous job-related duties as assigned.

5 day week. working hour 9 am -6 pm

We are looking for a Chef to join our team and prepare interesting & delicious meals for our customers.

Chef responsibilities include studying recipes, setting up menus and preparing unique dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

- Have knowledge about turkish food cuisine

- Fluent in English and Turkish

- Must be able to prepare turkish dishes (eg. Lahmacuns and Pides)

-Administrative roles and able to control the manpower the shop

- Ad hoc duties

- Able to handle customers' feedbacks

- Friendly and amiable

- Track overall performance of staffs and welfare

- Must be able to handle fast work pace and demanding customers requests.

Job Responsibilities:

• Oversee the daily functions of the kitchen to ensure that all food preparation and production align with the restaurant's high standards. Supervise and support kitchen staff to maintain efficiency and uphold quality.
• Prepare a diverse range of dishes with a focus on Japanese cuisine. Expertise in crafting sashimi, maki, and nigiri is highly desirable.
• Partner with the Head Chef to guide food preparation and coordinate kitchen activities. Contribute to menu planning and the creation of new dishes.
• Mentor and train kitchen staff, sharing your knowledge to elevate their skills. Ensure adherence to food safety and hygiene protocols.
• Assist with managing inventory, ensuring the kitchen is well-stocked with fresh ingredients.
• Monitor supplies to minimize waste and control food costs.
• Oversee staff welfare and manage scheduling to ensure adequate coverage during peak periods.
• Implement cost-control strategies while maintaining food quality.
• Monitor portion sizes and ingredient usage to minimize waste.
• Ensure all kitchen operations comply with food safety regulations and company policies.
• Maintain a clean and organized kitchen environment consistently.

Job Requirements:

• A professional certificate in Food & Beverage related field
• Minimum 3 years of working experience in the same role, with experience in handling Izakaya, Agemono, Nimono, and Sashimi related dishes
• Excellent communication and leadership skills
• Knowledge in menu planning, inventory control, and food costing

Interested applicants please share your updated resume to [email protected] or click on “Apply Now” button.

Liang Kai Yan Cayenne (R1874693)

Manpower Staffing Services (S) Pte Ltd

EA License No. 02C3423

We are looking for someone who is eager to learn, has a love for pastries and can follow instructions. The work will have an emphasis on efficiency, quality and care. There is no requirement for prior experience, simply a positive attitude and an interest in working with food and pastries.

Preparing ingredients and handling baking and other kitchen equipment. Creating pastries, baked goods, and confections. Developing new recipes for seasonal menus. Decorating pastries and desserts to ensure beautiful and tasteful presentation.

We are looking for a motivated Junior Pastry Chef or Baker to work in our Serangoon kitchen/shop, near NEX shopping mall. You are passionate about baking, creative and have an interest in the art of French Patisserie? You are willing to learn and grow with us to take up more responsibilty in the future? Then, this job is right for you.

Caro Patisserie is a French bakery concept specializing in making and selling exquisite tarts, biscuits and other French pastries via its retail shop in Serangoon & Joo chiat and online on its website: caro-patisserie.com

Location: 78 Yio Chu Kang Road, 545571

Work Schedule: 5 days a week (Tuesday to Saturday)

Salary: 2400 - 3200 SGD/ month subject to experience

RESPONSIBILITIES:

• Assist the head chef in the preparation of pastries
• Be able to bake independently
• Execute and maintain consistent recipes and presentation
• Follow proper handling and right temperature of food products
• Handle equipment in a safe and proper manner
• Maintain workstations clean and tidy with proper hygiene
• Minimize the wastage and spoilage of ingredients
• Ensure proper hygiene practices in accordance with food & beverage safety and hygiene standards
• Any other duties assigned by the manager

REQUIREMENTS:

• Singaporean and Local candidates only
• Ideally at least 1 year of relevant experience
• Experience in French baking techniques an advantage
• Training provided, but willing to learn and have a strong passion for baking
• Able to work independently with minimum supervision
• Comfortable working in a fast-paced environment and during peak hours
• A valid food hygiene certificate will be an advantage

BENEFITS:

• Discretionary Bonus
• 14 days of annual leave
• Staff discount
• Medical insurance