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

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

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

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

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

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

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

Requirements

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

l Able to work night shift and split shift

· Must be able to work night shift and split shift

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

• $3000 - $4000
• 5Days Work Week (Including Weekend)
• 8hrs shift (Morning, Noon, Night)
• Location: Changi
• AWS + VB

Responsibilities:

• Possess experience in Korean Cuisine
• Oversee and assist in the preparation and cooking of side dishes
• Collaborate with the head chef in planning and developing new Korean dishes
• Collaborate with the head chef in planning and developing new Korean dishes
• Monitor inventory levels of ingredients and kitchen supplies.
• Adhere to health and safety regulations

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Daniel Yap Chun Mun
Registration Number: R23115313
EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Job Descriptions

• Do Dish Washing During Buffet BFAST
• Help in Doing Meal preps with instructions from Head Chef
• Cleaning of Work Areas.

Job Requirement

• No experience is ok

Benefits

AL OF 7 DAYS WITH ADDITIONAL 1 DAY FOR EACH YEAR SERVED

• YEARLY BONUS BASE ON PROFIT
• CAREER PROGRESSION IF APPLICABLE
• PROBATION PERIOD UP TO 3 MONTHS
• SALARY INCREMENTS BASE ON PERFORMANCE AND NOT TIME FRAME

Working hours

• 5.5 DAYS/WEEK OF 10 HRS WITH MANDATORY BREAK TIME.

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing 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.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

Job Summary:

• Salary: Basic up to $3800 + PB
• Working days: 6 days including weekends (Retail F&B hours)
• Location: Central / Tanjong Pagar

Our client seeks a passionate candidate to join their esteemed fine dining with experience in the pastry arts. This role involves menu development, ingredient sourcing, and ensuring the highest standards of quality and presentation

Job Description:

• Handle in all aspects of pastry production, including dessert and bread recipe development, baking, plating, and presentation.
• Ensure adherence to all safety and hygiene regulations within the pastry kitchen.
  Maintain consistent quality and presentation of all desserts and pastries, exceeding guest expectations.
• Contribute to menu development by suggesting new dessert concepts, experimenting with flavours and techniques, and aligning with the restaurant's overall concept.
• Manage inventory of baking ingredients and supplies, minimizing waste and optimizing resource utilization.
• Oversee pastry kitchen equipment and ensure its proper maintenance and cleanliness.
• Represent the pastry department effectively in communication with other departments and external vendors.
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.

The Successful Applicant:

• Able to work independently
• Creative and detail-oriented professional with a background in pastry arts and a deep appreciation for the fine dining experience
• Opportunity to showcase your skills, contribute to an inspiring culinary team, and delight our discerning guests with exceptional desserts

Reach out
Please submit your updated resume by using the APPLY NOW button

“This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives.

By applying for this role, you consent to CSearch Pte Ltd’s PDPA and e2i’s PDPA.”

CSearch Pte Ltd | 24C2261
Cheryl Lee Jin Ling | R22103993

Job Summary

The Sous Chef assists the Restaurant Chef in the daily operations of the kitchen, including food preparation for various restaurants in the Hotel, menu development, inventory management, cost control, and ensuring proper safety and hygiene practices.

Key Responsibilities

• Prepares a variety of marinates for meats and vegetables
• Assists to prepare Mise en place
• Ensures all food items prepared are in accordance with standard recipes
• Ensures top food quality and presentation
• Set up and manage buffet stations
• Ensures proper storage of raw materials and ingredients, and that all the food storage and preparation of all food items meet the temperature guidelines
• Ensure that food handling and hygiene practices in accordance with SFA standards.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment

Key Requirements

• Minimum 6 years of related experience
• Have good knowledge and skills in Indian cuisine
• Possess passion and pride for delighting guests with food
• Possess good interpersonal skills, team player and positive attitude
• Able to work rotating shifts and on weekend and public holidays
• Able tomultitask and thrive in a high pressure and fast-paced working environment
• Able to lift heavy weight of up to 20kg occasionally
• Able to work in a standing position for extended period of up to 8 hours

Job Descriptions

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards

Job Requirements

• At least 1 years of experience as CDP
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

Benefits

• They do provide a variable bonus depending on company's performance, but will not be stated in contract

Working hours

• 5 Day Work Week, 59 hours a week

Chef De Partie

Salary: $2,800-$3,000
Working Days and Timing: 5.5 Days per week, Based on Roster

Location: Purvis Street

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

JOB SCOPE

• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
• Report to pastry management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• More than 5 years of experience in making Kuehs
• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

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

JOB SCOPE

• Be responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.
• Work closely with receiving and purchasing on a day to day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications. Adhere to all the standards of food presentation, production, and portioning controls.
• Be hand on in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.
• Complies and ensures hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.
• Uncompromising level of commitment and support to the hygiene manager and executive chef in order to achieve the highest level of food safety requirement in all kitchens.
• Maintain a high standard of cleanliness and sanitation in and around all pastry work areas and ensure that all colleagues clean their stations after every service. Be responsible ensuring that daily and weekly cleaning are strictly followed.
• Ensure safe and proper use of equipment at all times and to instruct this to all pastry colleagues.
• Report to pastry management any maintenance defects using the correct and proper procedures.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimates food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Chef de Cuisine providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Attend all Sous chef meetings and pass on information to pastry colleagues.
• Ensures a cooperative and professional rapport is maintained with all external controls. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
• Co-ordinate with main kitchen, culinary and butchery to ensure that there is sufficient supply of high quality mise en place for next shift.
• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Constantly provide feedback to the employees on their job performance creating a work environment which valued trust and transparence.
• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
• Ensure that you report to work on time as per pastry department schedules. Report any sickness or absence from work using the correct procedures.

JOB REQUIREMENTS

• More than 5 years of experience in making Asian Pastries
• Vocational School or above.
• Culinary Diploma or Certificate.
• 5 years supervision position experience in a 4-5 star hotel or quality restaurant.
• Must have strong culinary experience (international preferred) proven organizational skills.
• Excellent in leadership & supervisory skills with a “hands-on” approach
• Excellent logistical, culinary and leadership skills.
• Fluent in English, knowledge of additional languages is advantages.
• Able to instill safety and sanitation habits.
• Willing and able to work shift work.
• Have a well-groomed, professional appearance.
• People & customer oriented, motivator & self-starter.
• Team builder, displays initiative & creativity.

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

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

• Roasted Chef (Cantonese Cuisine)
• Working Day: 5.5 working days (60 hours/ week)
• Location: MBS
• Salary: $3,800 to $4,500 (depending on experience)

Interested applicants can also send your resume to WA:+65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Scope:

• Preparing, cooking, and presenting various roasted meat dishes
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• Properly store and handle all food items to prevent contamination
• Collaborate with suppliers to source the best quality meats and ingredients

Requirements:

• Preferably more than 5 years relevant experience in Cantonese restaurants
• Able to work on weekend and public holidays

Benefits:

• Basic $3000 to $4000 + Overtime
• 5 Days, Mon – Fri
• MNC with better working environment
• Variable Bonus

Job Scope:

• Prepare and cook a variety of cafeteria dishes/catering event up to 50 - 100pax.
• Coordinate with kitchen staff to ensure the kitchen has enough ingredients and supplies for daily use.
• Communicate with event organizers to understand catering needs and suggest menus.
• Assist in planning and executing catering events, including customised menu and overseeing food production.
• Maintain cleanliness and organization in the kitchen.
• Ensure proper food setup and presentation follow hygiene and safety standards.
• Perform other duties as assigned by the supervisor or management.

Job Requirements:

• Possess Diploma from SHATEC, SUNRISE or SHRM is a plus.
• Candidate with relevant experience with local catering and F&B needs and operation.
• Possession of a certificate from a recognized culinary institution/ valid Food Hygiene certificate

To Apply, kindly click on the "APPLY NOW" button and job details.

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Chia Choon Wing (R23112010)

Chef De Partie

Salary: $2,800-$3,000
Working Days and Timing: 5.5 Days per week, Based on Roster

Location: Purvis Street (Near to City Hall / Bra Basah)

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Roasted Chef (Cantonese Cuisine)
Working Day: 5.5 working days (60 hours/ week)
Location: MBS
Salary: $3,800 to $4,500 (depending on experience)

Job Scope:

• Preparing, cooking, and presenting various roasted meat dishes
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• Properly store and handle all food items to prevent contamination
• Collaborate with suppliers to source the best quality meats and ingredients

Requirements:

• Preferably more than 5 years relevant experience in Cantonese restaurants
• Able to work on weekend and public holidays

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

About us: Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounding of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalized level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

Job Description

· Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

· Support and follow direction of Exec Chef / Head Chef / Sous Chef in order to perform the role with precision and attention to detail.

· Prepare daily mise-en-place.

· Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

· Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

· Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

· Adhere to all standards for food hygiene, presentation, production and portioning.

· Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

· Maintain standard cleanliness and sanitation in all kitchen areas.

· Minimise food wastage.

· Ensure sufficient stocks in storage and inform superior for replenishment.

· Other job-related tasks as and when assigned.

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Roasted Chef (Cantonese Cuisine)

• Working Day: 5.5 working days/ 6 days (60 hours/ week)
• Location: MBS/ Tai Seng
• Salary: $3,800 to $4,500 (depending on experience)

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.

Job Scope:

• Preparing, cooking, and presenting various roasted meat dishes
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• Properly store and handle all food items to prevent contamination
• Collaborate with suppliers to source the best quality meats and ingredients

Requirements:

• Preferably more than 5 years relevant experience in Cantonese restaurants
• Able to work on weekend and public holidays

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

A new concept by The Lo & Behold Group and Chef Mirko Febbrile.

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

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

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

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

You'll be in charge of:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

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

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

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange for an interview.

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

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

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

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

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirement

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

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

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

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

The Head Chef is responsible for overseeing the kitchen operations of a Chinese restaurant. This role involves leading the culinary team, designing the menu, ensuring the quality of dishes, and maintaining a safe and efficient kitchen environment.

Responsibilities

1. Develop and standardize recipes to ensure consistency and quality.
2. Design and update the restaurant's menu to reflect seasonal ingredients and current culinary trends.
3. Collaborate with the restaurant management to introduce new dishes and special promotions
4. Supervise all kitchen activities to ensure efficient and smooth operation.
5. Oversee food preparation and cooking to maintain high standards of quality and presentation.
6. Manage inventory, order supplies, and ensure all ingredients are fresh and of high quality
7. Maintain kitchen equipment and ensure it is in good working condition.
8. Team Leadership and Development such as Recruit, train, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
9. Foster a positive and collaborative work environment.
10. Schedule staff shifts and manage kitchen staff performance.
11. Ensure the kitchen meets all health and safety regulations.
12. Implement and enforce sanitation standards and hygiene practices.
13. Conduct regular inspections of the kitchen and storage areas to ensure cleanliness.
14. Cost Management such as Manage food costs and minimize waste,Monitor portion control and ingredient usage and Develop and implement strategies to improve profitability without compromising quality.

Qualifications:

- Proven experience as a Head Chef or similar role in a high-quality Chinese restaurant.

- In-depth knowledge of Chinese cuisine preparation.

- Strong leadership and team management skills.

- Excellent organizational and multitasking abilities.

- Culinary degree or equivalent professional experience.

- Knowledge of health and safety regulations and practices.

- Strong communication skills and the ability to work under pressure.

- Fast-paced kitchen environment.

- Require long hours, including nights, weekends, and holidays.

- Require to work overtime , split shift on weekdays and weekend.

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

If interested, submit your resume and contact me here

Whatsapp +65 8854 1564 (Albert) | https://wa.me/6588541564

Yap Teck Huat Reg No: R24122623

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• 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
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Position: Roasted Chef (Cantonese Cuisine)

• 6 working days (60 hours/ week)
• Salary: $3,800 to $4,500 (depending on experience)
• MBS Outlet

Requirements:

• Preferably more than 5 years relevant experience in Cantonese restaurants
• Able to work on weekend and public holidays

Job Scope:

• Preparing, cooking, and presenting various roasted meat dishes
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation
• Properly store and handle all food items to prevent contamination
• Collaborate with suppliers to source the best quality meats and ingredients

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279