This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

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

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

· Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.

· Prepares food before the arrival of guests.

· Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.

· Seasons food according to recipes or company needs.

· Orders ingredients and spices as needed.

· Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.

· Portions, arranges, and garnishes food based on client preference.

· Assists other cooks during the food assembly process.

· Estimates expected food consumption and organizes preparation.

· Prepares any necessary sauces or accompaniments before meal service begins.

· Cleans food preparation areas as determined by law and company policy.

• Culinary Skills: A solid foundation in cooking techniques, food safety, and hygiene is essential. Experience with various cuisines and cooking styles may also be beneficial.
• Experience: Previous experience working in a professional kitchen is usually required, often as a line cook or in a similar role. Additionally, experience in a leadership or supervisory position is highly valued.
• Leadership Abilities: As the second-in-command in the kitchen, a sous chef needs to be able to lead and motivate the kitchen team effectively. This includes delegating tasks, providing guidance, and maintaining a positive work environment.
• Organizational Skills: Sous chefs often have to manage inventory, create schedules, and ensure that the kitchen operates smoothly. Strong organizational skills are crucial for success in this role.
• Creativity: A sous chef may be involved in menu planning and recipe development, so creativity and the ability to innovate are valuable assets.
• Communication Skills: Effective communication is essential for coordinating with other kitchen staff, as well as communicating with management and front-of-house staff.
• Adaptability: The kitchen environment can be fast-paced and unpredictable, so the ability to remain calm under pressure and adapt to changing circumstances is important.
• Formal Education: While not always required, a culinary degree or certification from a culinary institute can be advantageous and may be preferred by some employers.
• Team Player: A sous chef must work closely with the head chef, other kitchen staff, and sometimes with front-of-house staff. Being a team player and fostering a collaborative atmosphere is key.
• Passion for Food: Finally, a genuine passion for food and a commitment to delivering high-quality dishes are essential qualities for any sous chef.

Only Singaporean, PR and LTVP holders may apply. Kindly email CV to [email protected]

• Basic Culinary Skills: A commis chef should have a basic understanding of cooking techniques, food preparation, and kitchen safety protocols. This includes knowledge of knife skills, cooking methods, and food handling procedures.
• Entry-Level Experience: While previous professional kitchen experience is not always required, some familiarity with kitchen operations or culinary education (such as from a culinary school or apprenticeship) can be beneficial.
• Enthusiasm and Eagerness to Learn: A commis chef should demonstrate a genuine passion for food and cooking, along with a strong desire to develop their culinary skills and knowledge. Being eager to learn from senior chefs and take on new challenges is essential.
• Ability to Follow Instructions: Following recipes and instructions accurately is a crucial aspect of the commis chef role. Attention to detail and the ability to execute tasks according to established standards are important qualities.
• Physical Stamina: Working in a kitchen can be physically demanding, so candidates should be able to stand for long periods, lift heavy objects, and perform repetitive tasks with ease.
• Team Player: Collaboration is key in a kitchen environment, so commis chefs should be able to work well as part of a team. Effective communication and a willingness to support other team members are essential.
• Adaptability and Resilience: The ability to work efficiently under pressure and adapt to changing circumstances is important for success as a commis chef. Kitchen environments can be fast-paced and dynamic, so resilience and a positive attitude are valuable traits.
• Food Safety and Hygiene Knowledge: Understanding and adhering to food safety standards and hygiene practices is critical in any kitchen role. A commis chef should have a basic understanding of sanitation procedures and food handling guidelines.
• Availability and Flexibility: Commis chefs may be required to work evenings, weekends, and holidays, so flexibility in scheduling is often necessary.

Only Singaporean, PR or LTVP holders may apply. Kindly email your CV to [email protected]

Job Summary

The Research and Development (R&D) Chef is responsible for the development and improvement of recipes and new product prototypes and processes to ensure that its processes meet the PB food quality and food safety standards. He/She provides food science expertise in designing processes to manufacture new food products on a commercial scale for marketing purposes and meeting sales and SEA region’s import and export regulations.

Job Responsibilities

• Create new recipes, modifying and improving existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Consolidate data gathering for new product specifications.
• Formulate new food production standards and standard operating procedures.
• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.
• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life, and regulations.
• Establish product specifications and documentation.
• Confirm product formulations and other information for constructing product profiles.
• Review methods to improve the quality of new baked products and compliance with food regulations during mass production.
• Develop ideas from preparation processes for marketing purposes.
• Develop product improvements based on sensory testing and
• data.
• Facilitate innovation and lead team leaders to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations for changes to new & existing food production processes.
• Organise and conduct Train the trainer and on-the-job training sessions locally and within SEA regions’ production and retail kitchens.
• Follow up on yearly refreshment training schedule
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Execute any other duties as assigned.

Skills

• Possesses analytical and problem-solving skills and should be able to work independently.
• Good sensory skills to evaluate flavours and create recipes for new products.
• Excellent knowledge of production systems, food costing, ordering and inventory
• Possess capability to lead, motivate and manage subordinates
• Sound knowledge/understanding of cultural and culinary trends
• Creative in developing and presenting products
• HACCP certified and other food safety regulations are required
• Good command of spoken English
• Any additional language (eg. Korean) would be an added advantage
• PC literate with knowledge in MS Office

If you love great food & coffee and enjoy working in a cafe setting, this is the place for you!

Job Descriptions:

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistent presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up before service and maintain the highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders in a timely manner
• Assist other cooks during food assemblies
• Knowledge of all standard procedures and policies of food preparation, receiving, storage, and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers' feedback and requirements on a specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitize
• Other duties as assigned by management

Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools, and processes
• Ability to work efficiently under pressure
• Great communication and interpersonal skills
• Ability to Multi-Task
• Team player
• Ability to perform Flexi shift, and work on Weekends and Public Holidays.
• 6 days work week

Benefits:

• Staff Meal
• Staff Discount
• Uniform
• Birthday Voucher
• Sales Target Incentive

Responsibilities:

• Set up workstations with all needed ingredients and cooking equipment
• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Ensure great presentation by dressing dishes before they are served
• Season food according to recipes or company needs
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Manage and ensure kitchen food cost is on a healthy range
• Minimize food wastage
• Able to assist additional duties as requested by Superior and Management as and when required.

Requirement:

• Proven experience as cook
• Knowledge of various cooking procedures and methods
• Good communication skills
• Team player
• Able to work in fast-paced environment
• High school diploma or equivalent; Diploma from a culinary school will be an advantage
• Ability to perform Flexi shift, and work on weekends & public holidays
• 6 days’ work week

Benefits:

• Staff Meal
• Staff Discount
• Uniform
• Birthday voucher
• Sales Target Incentive

Job Responsibilities:

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as needed
• Help the restaurant determine how much food and supplies need to be ordered
• Train new kitchen staff

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: R1104161

EA Personnel: Kenny Loh Boon San

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

Job Summary: The Chef de Partie plays a crucial role in the kitchen brigade, ensuring the smooth and efficient operation of their assigned section. They are responsible for preparing and cooking dishes to the highest standards, following established recipes and culinary techniques. Additionally, they assist in menu planning, inventory management, and maintaining a clean and organized work environment.

Responsibilities:

1. Food Preparation and Cooking: Prepare and cook dishes according to recipes and specifications, ensuring consistency in taste, presentation, and quality.
2. Station Management: Oversee the assigned section of the kitchen, including coordinating and delegating tasks to other kitchen staff, such as Commis Chefs and Kitchen Assistants.
3. Menu Development: Collaborate with the Head Chef and Sous Chefs to develop new dishes, as well as suggest improvements to existing menu items.
4. Inventory Control: Monitor and manage inventory levels for ingredients and supplies, ensuring sufficient stock for daily operations while minimizing waste.
5. Quality Control: Conduct regular inspections of food products to ensure freshness and adherence to quality standards. Maintain high standards of hygiene and sanitation in the kitchen.
6. Training and Development: Provide guidance and training to junior kitchen staff, assisting them in developing their culinary skills and knowledge.
7. Adherence to Health and Safety Regulations: Ensure compliance with food safety regulations, as well as health and safety standards in the kitchen.
8. Communication: Maintain open communication with other members of the kitchen brigade, as well as front-of-house staff, to ensure smooth coordination during service.
9. Problem-solving: Address any issues or challenges that arise during service promptly and effectively, finding solutions to ensure customer satisfaction.
10. Continuous Improvement: Seek opportunities for continuous improvement in kitchen operations, including workflow efficiency, recipe refinement, and cost control measures.

Qualifications:

1. Previous experience working as a Chef de Partie or in a similar role within a professional kitchen environment.
2. Culinary degree or relevant culinary certification is preferred.
3. Strong culinary skills and knowledge of cooking techniques.
4. Excellent organizational and time management skills.
5. Ability to work well under pressure in a fast-paced environment.
6. Attention to detail and a commitment to quality.
7. Effective communication and leadership abilities.
8. Flexibility in scheduling, including evenings, weekends, and holidays.

Only Singaporean, PR and LTVP holders may apply. Kindly email your CV to [email protected]

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

Job Description:

• Support the Executive Chef and the team ensuring smooth daily operations in the kitchen.
• Prepare and cook food according to recipes, quality standards and presentation standards in a timely manner.
• Ensure the freshness of ingredients and final products.
• Assist in maintaining and monitoring inventory records.
• Maintain cleanliness and tidiness in the kitchen, walk in fridge/freezer, dry store area, back area etc.
• Conduct regular inspections of food products to ensure freshness, quality, and consistency, taking corrective action as needed to maintain standards.
• Provide guidance, support, and mentorship to kitchen staffs.
• Ensure compliance with food safety regulations and sanitation standards in the kitchen area, including proper food handling, storage, and cleanliness.
• Perform any other ad-hoc duties and responsibilities as assigned.

Requirement:

• Possess a Diploma or Certificate in Culinary Arts.
• Min 2 years of working experience in hotel hot/cold kitchen.
• Possess WSQ Food Safety & Hygiene Certificate.
• Strong team player with the ability to work independently.
• Willing and able to work shift work and weekend.

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

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

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Cooks prepare meals and food items according to recipes created by the company or establishment by which they are employed. They perform all duties necessary to ensure that a meal is properly prepared and presented within a specified timeframe.

Thai Restaurant looking for Assistant Chef at Killiney outlet.

Candidate must be a team player and able to withstand pressure working in a fast paced environment. He or she must have a passion for Thai cuisine.

Job scope includes preparation of ingredients, stock taking, stock ordering, sauce preparation, R&D new items, menu planning, etc.

Ability to speak and understand Thai will be an advantage.

Meals and uniforms provided.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Chef – Cold Kitchen
• Working Location: Woodlands
• Working Hours: 6 days
• Salary Package: Basic + Performance Bonus
• Duration: Full Time/ Permanent

Key Responsibilities

• To assist and support Head chef in overseeing the kitchen operation.
• Ensure proper purchasing, receiving and ingredient storage standards in the kitchen.
• Responsible for monitoring food quality, consistency and ensure that food presented to our guests is of the highest quality.
• Constantly assess freshness, presentation and temperature of food served.
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage.
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen.
• Ensure that all perishable items are stored quickly and efficiently, and all items are utilized completely to avoid wastage.
• Ensure ingredients are always fresh and within their expiry dates.
• Prevent the use of spoiled or contaminated products in any phase of food preparation.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess of professional certificate/NITEC/Culinary qualifications.
• Minimum 5 years related experience.

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 #65926 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

Cooks prepare meals and food items according to recipes created by the company or establishment by which they are employed. They perform all duties necessary to ensure that a meal is properly prepared and presented within a specified timeframe.

Job Responsibilities

· Assist Chefs with creation and preparation of local & western cuisine

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Job Requirements

· At least 2 years relevant experience in preparation of local & western cuisine

· Team player but also able to work independently

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

· Support the Executive Chef and the team in ensuring smooth daily operations.

· Assist Chefs with creation and preparation of local & western cuisine/ cold kitchen

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

· Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Job Requirements

· At least 3 years relevant experience

· Team player but also able to work independently

· Customer oriented with a pleasant disposition

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

Fine dining restaurant for more than 10 years in Tanjong Pagar is looking for Chef de partie to run section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

Job Description:

Position Title: Chef specializing in Vietnamese Cuisine

Summary:

As a chef specializing in Vietnamese cuisine, you will play a pivotal role in creating and executing authentic Vietnamese dishes that showcase the rich flavors and culinary traditions of Vietnam. You will be responsible for menu development, food preparation, cooking, and ensuring the highest standards of taste, presentation, and quality in all dishes served.

Key Responsibilities:

1. Menu Development: Develop creative and authentic Vietnamese menus that feature a diverse array of traditional dishes, including pho, banh mi, spring rolls, and stir-fries, while incorporating seasonal ingredients and innovative twists.

2. Food Preparation: Supervise and participate in food preparation activities, including ingredient selection, chopping, marinating, and cooking, ensuring that all dishes are prepared to the highest standards of taste and presentation.

3. Cooking: Execute Vietnamese cooking techniques with precision and creativity, including stir-frying, steaming, and grilling, to achieve authentic flavors and textures in each dish.

4. Kitchen Management: Manage kitchen staff, including hiring, training, and scheduling, to ensure smooth operation and adherence to quality standards during busy service periods.

5. Quality Control: Maintain strict quality control measures to ensure consistency in taste, portion sizes, and presentation of Vietnamese dishes. Monitor food storage, inventory levels, and wastage to minimize costs and maximize efficiency.

6. Food Safety and Hygiene: Enforce strict adherence to food safety and hygiene standards, including proper handling, storage, and sanitation practices, to ensure compliance with health and safety regulations.

7. Collaboration: Collaborate with restaurant management, servers, and other kitchen staff to coordinate orders, maintain communication, and uphold a cohesive team environment focused on delivering exceptional Vietnamese dining experiences.

Requirements:

1. Culinary Education: A degree or diploma in culinary arts or a related field is preferred, with specialized training or experience in Vietnamese cuisine.

2. Culinary Skills: Demonstrated proficiency in Vietnamese cooking techniques, including familiarity with traditional ingredients, flavors, and cooking methods.

3. Experience: Previous experience working as a chef specializing in Vietnamese cuisine, with a proven track record of culinary excellence and creativity in menu development.

4. Leadership Skills: Strong leadership and management skills, with the ability to motivate and inspire kitchen staff to achieve high performance standards and work collaboratively as a team.

5. Attention to Detail: Meticulous attention to detail, with a focus on maintaining quality and consistency in all aspects of food preparation, cooking, and presentation.

6. Time Management: Excellent time management skills, with the ability to prioritize tasks effectively and work efficiently in a fast-paced kitchen environment.

7. Adaptability: Flexibility to work evenings, weekends, and holidays as required, with the ability to adapt to changing demands and busy service periods.

8. Communication: Effective communication skills, both verbal and written, with the ability to communicate clearly and professionally with kitchen staff, management, and other team members.

Please call or text Mr Ng @ 81124489