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

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

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

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

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

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

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

Requirements:

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

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

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

· Must be able to work night shift and split shift

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

As the second in command in the kitchen, a sous chef works under the executive chef. They assist in menu planning and preparation and may also help to supervise and train other kitchen staff when necessary.

• Assist with menu development, considering factors such as seasonal availability, cost and customer preferences
• Manage kitchen staff, including Cooks and Dishwashers
• Supervise food preparation and cooking processes, ensuring consistency and high-quality outcomes
• Monitor inventory levels of food and place orders as needed
• Develop and standardize recipes and train kitchen staff on proper preparation techniques
• Stay updated on industry trends and innovations to keep the menu fresh and appealing
• Troubleshoot and resolve kitchen-related issues to ensure smooth daily operations
• Maintain a clean and organized kitchen environment, adhering to sanitation guidelines
• Collaborate with restaurant management to create a positive and cohesive working environment

Experience Requirements & Skills

Job Description

• In charge of specific station in the kitchen and responsible for all dishes that are prepared in this section
• Coordinate food production, stock and quality in the relevant station that the Chef de Partie is assigned to
• Check all set-ups for restaurant and events and coordinate food display and timing
• Supervise demi chef and cooks to make sure duties assigned are completed as per standards.
• Ensure station is organized meals go out on time and the work area is clean and orderly
• Rotates between different stations whenever needed to learn more
• Constantly check the quality of food prepared with regards to taste and temperature as per standard
• Maintain uniform presentation and garnish of all dishes as per set standards
• Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage
• Ensure smooth and effective communication between various kitchen stations.
• Supervision on receiving stocks to make sure stocks are received are correct.
• Ensure proper and timely maintenance of machineries and equipment, liaising with kitchen in charge if required
• Oversee that cleanliness standards are met for equipment, work stations and environment
• Adheres to rules and regulations set by the Management
• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• At least 1 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): culinary
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

POSITION OVERVIEW:

Chef will be responsible for overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, creativity, and efficiency. The ideal candidate will possess strong leadership abilities, good culinary skills, and a passion for delivering memorable dining experiences.

Menu Development and Planning:

• Create and develop innovative and appealing menus that align with the restaurant's concept and target audience.
• Stay updated on culinary trends, seasonal ingredients, and new cooking techniques to keep the menu fresh and exciting.

Key Requirements

• Applicants must be willing to work shift duties including weekends and public holidays.
• Team player with good communication skills.
• Good people management skills.
• Good communication skills.

Must need to work on weekends and Public holidays

Must have experience to prepare all the bellow receipes

Break Fast:

Idly, Dosa (All Types), Poori with Aloo Pongal, Chapathi, Upma, Aloo paratha, Kichadi (All Types), Egg (All Types), Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Dimsum Restaurant

Shop Address

5 Kadayanallur Street Singapore 069183

(Beside maxwell food centre)

We welcome you to join us and be part of our success as the following positions:

1. Full Time Dim Sum Chef

From S$ 3,500/month (44 hours/week)

★6 days work per week (1 off day on weekday)

★Probation period 6 months

Benefits for Full Timer:

*Uniform provided

*Staff meal provided

*Staff insurance provided

*Annual leave starts from 7 days/year

*Medical benefits

(Up to 14 days for paid outpatient sick leave and 60 days for paid hospitalisation leave. The 60 days of paid hospitalisation leave includes the 14 days paid outpatient sick leave entitlement.)

*Medical claim (1 receipt $30, up to $300/year)

*Attractive bonus schemes

*Entitled to OT pay (if OT is required)

Please whatsapp us at 9236 8664. We can discuss further.

Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala Hotpot dishes have barbeque skills, able to prepare chinese salad (eg.Liang Ban Chai).
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experiences.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menu 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 maintance and cleaning schedules for equipment, storage and work .

We are seeking a skilled and passionate Chef De Partie to join our culinary team at our casual dining Greek restaurant in Singapore. As Chef De Partie, you will play a crucial role in maintaining the high standards of our kitchen operations and contributing to our guests' dining experience.

Job Description & Requirements

• Receiving and ordering product
• Making prep recipes and menu products to specifications
• Maintaining a clean and organized kitchen,
• Practicing safety and sanitation standards
• Having a sense of urgency
• Communicating professionally with co-workers
• Stocking products
• Recycling products
• Properly reading items printed on order tickets or automated kitchen display system
• Demonstrating impeccable product knowledge

Compensation:

• Salary: $2,500 to $4,000 (depending on experience)

Join our team and be part of a dynamic culinary environment where you can showcase your skills and grow your career in the exciting Singapore food scene!

Alpha HR Pte Ltd |EA License No. 24C2354
Lee Mong Yang Alex |EA Reg. No R24123784

Hiring Full time Chef (Chinese & Western Cuisine)

Responsibilities:

• Responsible for Kitchen duties, cooking and food preparation.

• Assist in preparation and standby ingredients for cooking.

• Ensure food and presentation quality is maintained.

• Adhere compliance to the company’s rules, regulations and food preparation SOPs.

• Maintain food hygiene, and workplace safety standards.

• Maintain kitchen cleanliness and involve in cleaning duties.

• Other tasks as assigned

• Training provided (All welcome!)

Requirement:

• Hardworking & Alert

• Responsible

• Positive attitude and pro-active

• Able to converse in mandarin (to communicate with china colleagues)

• Able to start work immediately

• 6 days work week (weekday off)

• 9am-9pm

Contact 91898878 for an interview

Address: 28 Jalan Kelulut (S)809045

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Job Description & Requirements

• Setting up the kitchen prior to a restaurant’s opening

• Preparing a particular kitchen station by bringing all food containers to that point in the line

• Cooking a specific portion of each plated meal

• Assisting with marinating, cutting and precooking foods

• Cleaning the kitchen before the restaurant closes

• Cleaning and sanitising their area with warm water and soap

• Wrapping unused items and storing them in proper areas at the end of a shift

• Plating food creatively and maximising customer enjoyment

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Job Descriptions

• Welcome/Greet customers as they come into the restaurant.
• Thanks customers for their visit and bids farewell with a smile
• Ensure food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed
• Ensure ingredients and final products are fresh.
• Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods.
• Handle a wide range of raw fish and other ingredients.
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage.
• Packing and labelling of sashimi.
• Maintain a clean and safe work area, including handling utensils, equipment and dishes.
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage.
• Maintain food safety and sanitation standards.
• Prepare & submit duty roster.
• Handling customers’ enquires and complains.
• Monitor and train subordinate to obtain good quality skills and performance.

Key Requirements

• Ad-hoc assigned by Chef
• Good communication and team work skills.
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge on Company’s products.
• Good personal hygiene practice.
• Food hygiene certificate.

Interested candidate may submit resume to 6990 0434 (WhatsApp – Miya) and only shortlisted candidate will be notified.

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.

Kuan Mei Yang

Registration Number: R24124509

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Chef de Partie

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Prepare and cook specific sections of the menu with care and precision
• Maintain high standards of food quality and presentation
• Ensure cleanliness and organization of workstations
• Assist with inventory management and ordering supplies
• Support junior kitchen staff along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills
• Ability to work efficiently under pressure
• Friendly and cooperative

How to Apply: Please send your resume and cover letter to [email protected].

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committedtothe quality of food served

DUTIES & RESPONSIBILITIES

· Handle products preparation and ensure all recipes and presentation meets the company’s specification and commitment to quality

· Responsible to ensure that quality of the products produced in Central Kitchen meets Company’s standards before it is delivered to outlets and catering customers in a timely manner

· 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

· To ensure compliance of SFA/other authorities’ guidelines regarding packing, personal & food hygiene and safety, 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

· Assisting the Sous Chef to ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient stock in place

· To assist in inventory management, when necessary, monitor the stock level for ingredients and finished products and to maintain its minimum stock level

KNOWLEDGE AND SKILL REQUIREMENTS

· Min 5 years’ experience in Pastry/Cakes production

· Possesses a Diploma in Culinary/Pastries/Cakes or related qualifications

· Familiar with F&B operations practice and procedure.

· Experience in quality-oriented catering or banquet events

· Flexible to changes to manage tasks accordingly

· Meticulous and able to multi task

· Ability to communicate effectively with the team and management if necessary

· Independent, proactive, resourceful and strong team player

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

WHAT’S THE JOB?

Responsible for the daily productions, preparation and presentation of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures

Your day-to-day

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Communicate with team member of hazardous situation and notify supervisors of potiential dangers
• Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Adhere hotel brand standards
• Establish and maintain effective employee working relationships
• Attend and participates in all kitchen briefings and meetings
• Attend and participate in training sessions as scheduled
• Communicate politely and display courtesy to guests and internal customers

WHAT WE NEED FROM YOU

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
• Commitment to work rotating shifts, weekends and public holidays
• Great communication skills
• Oral and written fluency in English
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Able to multi-tasks and ability to handle stressful situations
• Proficient in Excel and Microsoft word (optional)
• Look smart – wear your uniform with pride

Be a part of the culinary team for an all-American craft burger restaurant with potential to expansion to higher position with a bar & grill concept in development. Responsibilties include daily food preparation, cooking, ordering supplies, cleaning and overall maintenance supervision of the kitchen procedures.

Must have a minimum 1-2 years kitchen experience, food safety & hygiene certificate, ability to work and collaborate with the team in a positive environment as well as work indepently, good organization and problem solving skills.

If you are interested in growing your career with an upcoming brand, then this is the right environment to learn & fine tune your culinary skills, and the high potential of progressing into a full service bar & grill concept in the near future.

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

• Responsible of daily food / pastry preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

MAIN DUTIES:

Position Requirements

• Responsible for the preparation and checking of food according to the Legendary Service Training, as well as assisting the Sous Chef/ Junior Sous Chef wherever possible
• He/She is to prepare and submit all food requisitions and transfers to the Sous Chef/ Junior Sous Chef to ensure proper controls.
• He/she is to co-ordinate with the stewarding department for day-to-day operation requirements and cleanliness.
• Check the quality of raw materials in his assigned areas, as well as their storage, handling and usage.
• To ensure constant rotation of all stocks in the kitchens.
• Assist in other food production areas as and when required.
• Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.

Administration

• Technical knowledge and job skill training for all food produced within his area and the effective use of provided materials.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Guide Demi Chef and Cook 1 and Cook 2 in decision- making.
• Keep the Sous Chef and Junior Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
• To carry out checks of all refrigerators and freezers at least twice daily for proper functioning and cleanliness.
• Ensure full co-operation and good relationship with all other service colleagues and department.

1. Learn Sushi making skill from experienced masters who have worked in the industry for over 25 years

2. Receive one-time "graduation bonus" of SGD2,000 (within 3 months) / SGD1,000 (within 6 months) upon confirmation for the succesfull candidates and at least 2 years contract for full-time job

Job Description

1. Learning the art of making Sushi and Maki

2. Creating Sushi, Sushi Rolls, Slicing Sashimi

3. Doing preparation work, making important sauces and taking care of stock freshness

Requirements

1. Minimum 1 year of chef experience is beneficial even if you do not have Sushi experience

2. Willing to learn the basic of Sushi dishes and the technique

3. Good attitude and a team player

Candidates with some basic Sushi Bar experience can qualify for higher salary and incentives.

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

• Manage all Concierge, Bell Services and Doormen. Ensure that they are adhering to all hotel policies, procedures and standards while striving towards total guest satisfaction. Ensure that the above-mentioned areas are working in a professional manner at all times. Be responsible for training and development of all concierge-related associates, so they are hospitable, outgoing and guest-oriented.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Offer a warm, sincere and personalized welcome to all guests
• Have an in depth knowledge or access to information regarding directions, travel time, cost and various forms of transportation
• Be updated on events around town and major events aboard such as concerts, public holidays, shows, trade shows, trade relation offices, diplomat office and shopping information.
• Maintain a constantly updated database with extensive information about city highlights
• Arrange tickets for theatre, sporting events and local attractions
• Make and confirm all transportation arrangements with contracted limousine company. Preference are given to in house limousine vehicles first over contracted limousine company.
• Updated with dining options and confirming dining reservations
• Provide guests with a confirmation of dining reservations, transportation, theatre tickets, etc. in the form of written, printed, or computer-generated forms
• Communicate information effectively to Chef Concierge
• Train, coach and support the Concierge colleagues
• Produce a monthly training plan for department and submission of training hours
• Ensure smooth workflow of driveway and lobby are maintained
• Guiding the Concierge team in accordance to hotel standards, appraising their performances, and handling disciplinary actions.
• Managing the process of message, luggage and parcel deliveries in the daily operations ensuring no loss or mismanagement of such items.
• Must have full knowledge of all emergencies procedures.
• Must have full knowledge of the Hotel's policies and procedures.
• To work closely with the other sections of Rooms Division.
• To report guest's complaints and anything amiss to the Chef Concierge.
• Perform all other duties assigned by the Chef Concierge or Department Head