Peircetree EA Pte Ltd is a cross-border service organization with plenty of exciting businesses and subsidiaries in the Asian Region. Headquartered in Singapore with its’ subsidiaries in South Korea, Thailand, Hong Kong, and Philippines, customer satisfaction is our top priority.

Join us in our new venture - Mr B Cafe - specializing in local & western delights, and be a part of our pre-opening team in this exciting phase. Be involved in making key decisions, giving suggestions to stakeholders, strategizing the direction of the business, and contribute to high service standards to ensure that our customers will have a positive dining experience!

Job Scope:

• Setting up new structure for day-to-day kitchen operation
• Creating menus for the cafe and designing plating presentation
• Hiring, training, and coordinating kitchen staff
• Sourcing for suppliers and ensuring consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.
• Ensuring the quality of the food served and maintaining food hygiene standards
• Enforcing nutrition standards and researching on cuisine trends
• Ensuring the safety of the kitchen environment
• Providing expert advice for kitchen layout and maintenance schedule
• Maintain adequate pantry inventory and track expenses
• Perform ad-hoc duties as requested by the Management

Requirements

· At least 3 years of experience working in Western cuisine

. Local and Malaysian cuisine knowledge a plus

· Obtained Food hygiene certificate

· Strong organizational skills

· Excellent leadership skills

· Knowledge in menu planning and food costing

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

· Willing to work on weekends and shift rotation

. Singaporeans or PR only

. All racial demographics are welcome

Benefits;

• Meals covered while on duty
• Transport covered if working hours extend over 11pm
• Sales incentives upon hitting targets
• Yearly bonus based on performance review

Schedule:

• Operational days - Tuesdays to Sundays
• Operational hours - 0800-0200
• Schedule and roster to be arranged with the Managing Director
• Not more than 44hours a week. Any overtime incurred will be paid accordingly.

Salary:

• SGD4000-SGD5000 monthly depending on experience

Main Duties and Responsibilities

We are seeking a talented and accomplished Executive Sous Chef for our All-Day Dining here at Mandai Rainforest Resort by Banyan Tree. Possessing culinary creativity and expertise, the successful candidate will be responsible for providing exceptional and unforgettable dining experiences for our guests.

Key Responsibilities

Leadership:

• Assist in overseeing daily kitchen operations, ensuring that food quality, consistency, and presentation meet the luxury standards of the hotel.
• Lead and mentor kitchen staff, ensuring efficient workflows and promoting teamwork and positive morale.
• Develop and implement training programs for kitchen personnel to uphold high culinary standards and safety protocols.
• Supervise and guide chefs and kitchen staff during food preparation and cooking to ensure the best practices in culinary techniques.

Menu Development and Innovation:

• Collaborate with the Director of Culinary to develop and execute menus for our Resort. The Executive Sous Chef will create unique and innovative menus that reflect the theme and direction of the Resort, whilst concurrently ensuring high standards of food presentation.

Operational Management:

• Oversee inventory management and ordering of kitchen supplies, ensuring cost control without compromising quality.
• Monitor food safety and cleanliness standards to comply with health and safety regulations (e.g., HACCP).
• Ensure kitchen equipment is maintained and operates efficiently, scheduling repairs when necessary.

Quality Control:

• Conduct regular inspections of food preparation, portioning, and presentation to ensure consistency and quality.
• Address guest feedback promptly and implement corrective actions when necessary.
• Ensure that all dishes are prepared to the highest standards of taste, presentation, and hygiene.

Financial and Cost Control:

• Assist in managing food and labor costs through careful planning and efficient kitchen operations.
• Implement waste reduction strategies and optimize resource utilization without compromising quality.
• Monitor and control the kitchen budget to achieve financial objectives.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 5 to 9 years of culinary experience as a Head Chef in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background. Pre-opening experience will be an advantage.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

SEEKING EXCEPTIONAL TALENT!

Elevate your career with our rapidly expanding restaurant group!

We are the proud operators of Altro Zafferano and Griglia Open Fire Italian Kitchen, two of Singapore's distinguished dining destinations. As we're opening a new restaurant, we're excited to offer our team even more opportunities for growth and advancement.

** ADVANTAGES OF JOINING OUR TEAM: **

• Continuous Learning & Career Growth: Engage in a fulfilling journey of skill refinement within an environment that encourages learning and provides tangible opportunities for career progression.
• Competitive Remuneration: Your hard work and dedication are valuable to us. Enjoy a competitive salary, innovative incentive programs, and an additional bonus for split-shifts alongside our standard straight-shift schedule.
• Balanced Work Schedule: Our 5-day work week with straight-shift schedules ensures you maintain harmony between your work and personal life.
• Employee Benefits: We care about your wellbeing. Take advantage of our medical benefits, staff meals, and night transportation claims (when applicable).
• Dynamic Workplace Culture: Thrive in our vibrant and innovative workplace culture. We foster a growth mindset and are committed to continual improvement.

Be part of our prestigious establishments and contribute to the exciting journey of our upcoming restaurant. Apply today, and let's ascend to new heights together!

Main duties and supporting responsibilities:

• To assist the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef during service for timing and progress of all desserts
• To ensure that the presentation, taste, texture, and quantity are maintained to the standards
• To ensure that the correct and same ingredients are used as specified by the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef to ensure quality is upheld at all times
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/Bakery
• At least 3-5 years of working experience in the related field is required for this position
• Able to work effectively in a team environment; leadership & good interpersonal skills
• Possess a positive attitude and cheerful disposition
• Able to work weekends and public holidays
• Immediate availability

Interested applicants are invited to apply online with a comprehensive resume, via the button Apply Now

We regret that only shortlisted candidates will be notified. Thank you for applying.

Chef Tangra Chinese and Bengali Cuisine- Fifth Season runs Cuisine from East and Nothern East Part of India which shares border with China , Tibet , Nepal, Bhutan, Bangladesh and houses only China town of India.

Tangra Chinese and Kolkata Beckons under the brand name of Fifth Season·

Need a chef who has experience working in Tangra Chinese and or Bengali cuisine. Tibetan momos, thukpa soup, Manchow , Hokkien, Szechwan and sweet and sour dishes of Tangra Chinese·

Chef must have knowledge about Bengali cuisine and dishes like Ilish (Halsa in mustard), Daab Chingri ( Prawns cooked in tender coconut), seafood dishes like Chingri Malai curry , chilli chicken , hakka noodles, Gobi Manchurian etc·

Moglai dishes like Murg Mussullum or Biryanis are must have knowledge. Person working in multi cuisine in any of the countries mentioned is an added advantage .

The person must be able to speak and understand English and must have atleast 2 to 3 years of work experience locally in any one of the cuisine either Bengali , Bangladeshi or Tangra Chinese . Must have the qualification to read and write English so that the candidate can follow the instructions of how to handle modern equipments , technology and recipes as we follow sous vide technology use Electrolux air o steam combi oven.

Organised, clean, and a team worker , he or she must be able to work with people of multi ethnic back ground as we have Filipina, Indonesian, Pujabi, North Indian , Bengali, Nepali , and local Chinese male and female staff in our team . The candidate should be able to integrate well.

PR or Singaporean only . We will give opportunity and good prospects for growth. Knowledge of Tandoor , kababs , tikkas and Naans is an added advantage

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

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

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Key Responsibilities:

• Oversee the overall operations of the kitchen, ensuring efficient and smooth kitchen management.
• Develop and update the menu, ensuring innovative and high-quality dishes that meet customer needs.
• Supervise, train, and manage kitchen staff, enhancing their culinary skills and service quality.
• Ensure compliance with food safety, hygiene, and health regulations.
• Manage kitchen budgets, control costs, optimize resource usage, and improve restaurant profitability.
• Collaborate closely with the restaurant management team to drive business growth and improve customer satisfaction.

Requirements:

• At least 5 years of experience in kitchen management within the high-end dining industry, with experience as an Executive Chef or in a similar position preferred.
• Expertise in a variety of culinary techniques, with a particular focus on high-end dining, ingredient handling, and menu innovation.
• Strong leadership and teamwork skills, with the ability to maintain efficiency under pressure.
• In-depth knowledge of food safety and hygiene standards, ensuring the kitchen complies with regulations.
• Excellent communication skills to effectively coordinate between the kitchen and front-of-house teams.

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

Job Description

Chef de Partie:

• All preparation and cooking based on daily production schedule
• Bulk cooking in central kitchen environment
• To ensure all packing room activity are as planned and follow
• To ensure quality of preparations, cooking and packing meet the standard and maintain proper consistency in food quality set by management
• To ensure required workplace safety, food handling and hygiene standards are followed.
• To ensure all cook/operator in all production area work are efficiency and productivity
• Maintain a clean and organized production area
• Check that quantity and quality of finish goods are proper planned and done based on production schedule
• Check that quantity and quality of raw material ordered are received and stored in proper condition

Job Requirements

• Five years experience or more in western cooking and managing a culinary team in a catering operation
• Equipped with excellent sense of taste and creativity in food presentation.
• Ability to perform in a fast-paced environment
• Required to work on weekend and public holidays
• Required to start work early in the morning
• Staying East Preferred (Bedok)
• 6 days work week
• 7am to 5pm

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!

Job Description & Requirements

Job Description & Requirements

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!

• Good and effective communication skills so as to be able to pass ideas across to kitchen staff and also understand what exactly customers want
• Good leadership and interpersonal skills, with the ability to work effectively in a team
• Good organizational and problem-solving skills
• Ability to multi-task and coordinate activities in pressing situations
• Experience hiring and training sous chef and other kitchen staff required

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

We are seeking a skilled and enthusiastic Chef De Partie to join our Pastry team. You will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

Job Description :

• Prepare and bake a variety of pastry-based confectioneries according to recipes and standards.
• Accurately measure and weigh ingredients.
• Ensure compliance with hygiene, safety, and quality standards at all times.
• Support food and beverage operations as needed.
• Contribute to continuous improvement initiatives within the pastry workstation.
• Communicate effectively with team members and escalate customer feedback through appropriate channels.
• Maintain a clean and organized work area.

Requirements:

• Proven relevant experience or have worked in similar role.
• At least 2 years of experience in similar capacity.
• Knowledge of pastry-making techniques and baking methods.
• Familiarity with hygiene and safety regulations in a kitchen environment.
• Strong attention to detail and ability to follow recipes accurately.
• Excellent communication skills and ability to work well in a team.
• Ability to work efficiently in a fast-paced environment.
• Singaporeans & PR only.
• Possess relevant professional qualifications.
• Able to work independently & a good team player.
• Good interpersonal and communication skills.
• 6 days work week.
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 11 Jan 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans and PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Able to work on rotating shifts.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 11 Jan 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• Able to lead the kitchen team and delegate duties.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans & PR only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 11 Jan 2025.

Walk-IN

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 9:00 AM and 6:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Roles & Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all restaurant activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and Executive Sous Chef activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be constantly aware of customers expectations and ever changing needs.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations, which will benefit our clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Ensure maximum compliance to all FSS Policy and Procedure.
• To strive for improvement through daily training and continuous updating.
• Have daily guest contact and report feedback.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Perform any other reasonable duties as required by the department head from time to time

Requirements:

• Minimum of three years related experience.
• Experience in hotel industry is added advantage.

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• 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
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Checks periodically expiry dates and proper storage of food items in the section
• Consults daily with Sous Chef and Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Cafe Sofi by Pasta Brava is a well-known company among food connoisseur for its authentic Italian food. We are looking for an individual who is able to manage the company finances, implement IT solutions to smoothen the company processes and uplift the digital brand of the company.

Responsibilities

- Responsible for daily smooth operation of department.

- To ensure the food quality is standard and consistent.

- To ensure there is always sufficient supply of food items.

- To give traning and guide for junior staffs.

- To follow the all Company's rules and regulation.

- Control the food cost and quality.

- must be able write Italian language in order to creat menu.

- must be able to speak Italian language to greet customers.

- must have Italian restaurant working experiences.

- must have knowledge of Italian Menu and wine.

- Able to work under pressure.

- Good attitude

- Must be able to work with team and take responsibility.

Only Singaporeans / PR & Malaysian Work Permit with SPM

* If interested please send your resume to [email protected]

The restaurant modern casual steak house concepts with with 25 pax seating capacity located near jalan besar / rochor mrt.

The primary role of the Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication, people management, meticulous, service-oriented skill and a good team player.

Key Responsibilities:

• Support the Head and Sous Chef to ensure smooth daily operations.
• Prepare and portion food using standard recipes and presentation instructions.
• Maintain full awareness of menu items, recipes, production methods, and presentation standards.
• Check ingredients, equipment, inventory, and supplies for smooth restaurant operation.
• Store food products correctly in refrigerators and containers with proper handling.
• Uphold high standards of sanitation, cleanliness, and safety in all kitchen areas.
• Maintain and clean all equipment regularly.
• Assist in monthly inventory counts and accurately record food wastage.
• Collaborate with staff to ensure high satisfaction with food items.
• Complete any other assigned duties as needed

Requirements:

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Prior work experience would be an advantage
• Possess basic food and hygiene certificate is required
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Positive service attitude, coachable, willingness to learn
• High standard of personal hygiene

Summary of role requirements:

• 5 day per week
• 2-5 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $2200 - $2700 per month

Working Location: Tampines One

Working Hours: 5 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties
• Adhere to company’s standard operating procedures