Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food preparation:

• The commis is responsible for preparing food items according to recipes and the instructions of the head chef or sous chef.

Kitchen assistance:

• The commis assists the head chef and other kitchen staff with tasks such as chopping vegetables, preparing sauces, and cleaning work areas.

Food safety and sanitation:

• The commis follows food safety and sanitation protocols in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Inventory management:

• The commis may be responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance:

• The commis helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the head chef or sous chef.

Communication:

• The commis communicates with other kitchen staff to ensure that food is prepared efficiently and accurately, and with servers to ensure that orders are completed on time.

Overall, the commis is responsible for supporting the kitchen staff in all aspects of food preparation and service, while learning the skills and techniques required to advance to higher positions in the kitchen. The commis is expected to be able to work in a fast-paced environment and follow instructions from the head chef or sous chef.

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Job Descriptions

A Demi Chef reports directly to the Chef de Partie

As a Demi Chef, you are required to work closely with the Chef de Partie. Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company. Ensure compliance with all legal hygiene requirements and safety practices at all times, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.

• The Demi Chef role includes the following but not limiting to:
• Maintain cleanliness and hygiene of your work stations, proper usage and maintenance of equipment.
• Lead by example to Commis, junior cooks and guide them on how to execute their task effectively.
• Ensure the consistency in the preparation of all food items according to restaurant recipes and standards.
• Establish and maintain effective working relationships.
• Attend and participate in all kitchen briefings and meetings.
• Assist in all kitchen activities as instructed to ensure guests receive high quality food in a timely manner.
• Attend and participate in all training sessions as scheduled.

Job Requirements

• At least 2-3 years years of in F&B, some experience with administrative tasks, teamwork, resilient

Benefits

• Able to redeem at least 1 meal per shift at any of our entities.
• 20% off to family and friends across our outlets.
• Uniforms provided
• 10 days Annual leaves + 1 every each year of service
• 14 days outpatient sick leave, 60 days hospitalisation (inclusive of outpatient)
• Able to claim $30 per visit to the clinic (max $200 a year)
• Able to claim $100 dental a year
• Monthly-based sales incentives
• Annual training allowance of $500
• Referral bonus up to $1,200
• 1 week paternity leave (non-Singaporeans)
• Baby Bonus, $300 per child
• 1 day birthday leave
• Corporate discounts with our partners

Working hours

• 50 hours, 5 days a week. Off days non-fixed

Brief description of the Restaurant

Two MICHELIN-starred Shoukouwa restaurant is looking to hire a Chef de Partie for the restaurant, supporting the Japanese Head Chef and Sous Chef.

Job Descriptions

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Job Requirements

• Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
• Michelin-starred experience is an added advantage.

Working hours

• 5 days

POSITION SUMMARY

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist Sous Chef in training, scheduling, motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

This is a fantastic opportunity for an experienced Chef at a popular restaurant to join their team.

We are looking for a talented, dedicated, and innovative Chef with vast knowledge of Indian cuisine who can work in a dynamic environment.

Duties & Responsibilities:

• Passionate about Indian cuisine with a desire to meet high standards and deliver quality food consistently.
• The smooth running of the section and sustaining clear communication with other chefs during busy service.
• Experiment with new recipes and suggest new variations while maintaining cost and delivering consistently high-quality results.
• Be able to work as a team, supervise other chefs, and assist as needed.
• Organize and maintain stock areas, inventory checks, and labeling.
• Ensure an appealing plate presentation and modify recipes to meet customers’ needs and requests.
• Maintaining all food hygiene and health and safety measures in the kitchen area.

Key Skills & Experience:

• Experience producing a wide range of Indian dishes and excellent knowledge of the catering industry.
• Professional attitude and appearance.
• Excellent time management skills.
• Self-motivated and a good team player.
• Ability to work well and provide consistent results under pressure.

Minimum Requirements:

• Minimum 10 years of relevant experience in a similar role.
• A degree in catering or food preparation is essential.

Demo Chef [Kitchenware]

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Job Description & Requirements

Requirement :

• Cook HALAL food
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

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 promptly 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 safely and hygienically;

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

Requirements

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

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of Chinese dishes

· Proficient with BBQ and Chinese specialty equipment

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

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Manage daily Mise En Plus
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Manage, delegate people in the section
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure consistency of the dish and products
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 3 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Job Purpose:

The Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes, delegate tasks to kitchen staffs to ensure meals are prepared in a timely manner.

Responsibilities / Duties:

· Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

· Study each recipe and gather all necessary ingredients

· Cook food in a timely manner

· Ensure appealing plate presentation

· Supervise cooks and assist as needed

· Enforce good practice of hygiene and food safety standard

· Prepare the food according to the standard procedure

· Ensure the quality of food

· Perform other reasonable job duties as requested by Supervisors

Skills/Qualifications:

· Team player

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Familiarity with sanitation regulations

· Hardworking

· Good customer service

Responsibilities

• Responsible for smooth kitchen production
• Assists executive chef in preparation and creation of menus
• Ensure adherence of all standard recipe cards from respective station
• Maintain high level of food presentation and standard food quality according to standard operating procedure
• Maintain & proper stock for the smooth running of operations
• Upkeep hygiene & cleaning of kitchen section
• Provide support ad hoc duties assigned by management & manager

Requirements

• At least 1 year relevant experience in catering
• Passionate in culinary skills
• Flexible, ready to learn, able to multi task
• Able to commit long working hours, weekend and public holidays

Location: Located in the West (Pandan Loop)

Interested candidates are invited to apply online with a comprehensive resume, via the APPLY NOW button below.

We regret that only shortlisted candidates will be notified.

Thank you for applying.

Kitchen chef assistant with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

*To be able to do Asian Cuisine.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

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]

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Description
Job Responsibility
- Manage and oversee daily kitchen operations.
- Responsible for food and menu planning, food costing and quality control.
- Upkeep of the kitchen cleaniness and hygiene standard.
- To perform ad-hoc duties as assigned by Superior.

Working locations at Newest / Flora Vista / The Promenade / Bukit Timah/ Springleaf/Pasir Panjang

Responsibilities:

• Uphold the standards of food presentation, production, and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights, and promotions
• Keep up to date with the new products, recipes, and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Description:

• Prepare high quality Chinese food, with emphasis on Bak Kut Teh.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

Job Description: A Family Chef is responsible for planning, preparing, and cooking meals for a household. This role involves creating nutritious and delicious meals, accommodating any dietary restrictions or preferences, and ensuring a high standard of food quality and presentation. The Family Chef may also be involved in grocery shopping, menu planning, and maintaining the cleanliness and organization of the kitchen.

Responsibilities:

1. Menu Planning: Develop weekly or monthly menus based on the family's preferences, dietary needs, and special occasions.
2. Meal Preparation: Prepare breakfast, lunch, and dinner according to the planned menu, considering nutritional balance and taste.
3. Cooking: Utilize a variety of cooking techniques and styles to create diverse and appealing dishes.
4. Grocery Shopping: Purchase fresh and high-quality ingredients, keeping track of inventory and ensuring the kitchen is well-stocked.
5. Dietary Considerations: Accommodate any dietary restrictions, allergies, or preferences of family members.
6. Kitchen Organization: Maintain a clean, organized, and well-equipped kitchen, including proper storage of ingredients and utensils.
7. Special Events: Prepare meals for special events, gatherings, or celebrations as needed.
8. Collaboration: Communicate with the family members to understand their food preferences and any specific requirements.
9. Budget Management: Work within budget constraints while ensuring quality and variety in meals.
10. Food Safety: Adhere to proper food safety and hygiene standards to ensure the health and well-being of the family.

Requirements:

1. Experience: Previous experience as a private chef, family chef, or in a similar role, with a preference for candidates who have also served as a head chef in a restaurant before.
2. Culinary Skills: Proficient in a wide range of cooking techniques and cuisines.
3. Menu Planning: Ability to create balanced and diverse menus that cater to the family's preferences.
4. Communication Skills: Effective communication with family members to understand their food preferences and dietary needs.
5. Time Management: Ability to manage time efficiently, especially during busy periods or special events.
6. Adaptability: Flexibility to adjust menus based on seasonal availability, special occasions, or unexpected changes.
7. Organization: Strong organizational skills to maintain an orderly kitchen and manage inventory.
8. Budgeting: Knowledge of budgeting and cost control to work within specified financial constraints.
9. Food Safety Certification: Familiarity with and adherence to food safety and hygiene standards.

Working hours:

Roughly 7am to 7pm, 6 days a week

Location: Enous

Job Description

• To prepare, cook and serve a variety of items in accordance with specific menus.
• To assist Sous Chef to develop new dishes and menus.
• To understand food cost concept and how these impact profitability of the restaurant.
• To assist with inventory and managing of supplies and perform quality checks upon delivery of food items.
• To adhere to safety and cleanliness standard in accordance to Singapore Food Agency (SFA).
• To ensure quality control and presentation of all food items.
• To ensure proper handling and storage of all food items in accordance with restaurant standards and regulations.
• To conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu.
• To oversee the implementation of processes and guidelines in Kitchen Operations.
• To train & develop kitchen staff in the preparation of all meals to the highest quality standards.
• To manage quality and level of kitchen inventory.
• Toinvestigate causes and reasons for customer complaints pertaining to food quality.
• Any other duties as assigned by Sous Chef or Outlet Manager, including performing Steward duties.

Job Requirements

• Minimum possess a Professional Certificate/NITEC.
• At least 2-3 years of relevant work experiences.
• Possess a valid Food and Hygiene Certificate.
• Customer-service oriented
• Proactive, friendly and pleasant characteristics
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude

Please note that our establishments serve pork.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

We're opening a Mediterranean food stall at NTUC, Clarke Quay. Looking for passionate chefs to join our team. Interested? Apply now!

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description:

• As a Pastry Junior Sous Chef, the incumbent shall be working closely with the Pastry Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Pastry Junior Sous Chef is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Pastry Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Pastry Junior Sous Chef has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.

Please send your resume to [email protected]