Collaborate with kitchen management on menu items

· Attend all staff meetings

· Prep kitchen before meal times

· Prepare menu items as ordered

· Ensure proper preparation of all food to be served

· Maintain a clean kitchen at all times

· Work in a safe and efficient manner

· 3+ years in a kitchen environment

· Understanding of different culinary profiles and techniques

· Capable of following instructions without variation

· Ability to regularly lift 15kg

· A desire to learn new flavors and techniques

· The capability to work safely, efficiently and neatly

· Willingness to work nights and weekends

· Comfortable working long shifts of up to 12 hrs

Shangri-La Rasa Sentosa, Singapore

We are looking for a Chef Concierge to join our team!

As theChef Concierge, we rely on you to:

• Leading the concierge eam
• Provide a personalized guest service
• Engage with guests and enhance their overall experience with the resort
• Create an exceptional and memorable experience for all guests
• Review process and keep up to date the latest trends in the industry

We are looking for someone who:

• Takes pride in being a hotelier
• Loves interacting with guests and customers
• Is a self-starter and a team player
• Loves being creative with an eye for detail
• Enjoys crafting best-fit solutions for the guests
• Has strong interpersonal and communication skills

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

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：

* 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

* Able to work night shift

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.

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

The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff’s activities.
• Ensuring promptness, freshness and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Designing new recipes, planning menus and selecting plate presentation.
• Must be knowledgeable North Indian and South Indian Cuisine.
• Estimates expected food consumption and organizes preparation.

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.

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

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:

• Report to the Head Chef and other senior positions.
• Responsible for day-to-day running of kitchen and back of the house operations
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes)
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that food quality is of high standards and is consistent.
• Ensure that there is always sufficient supply of all food items.
• Check the food items to ensure that food served is of quality standards.
• Planning and organizing daily operational needs.
• Assist in supervision of subordinates in the kitchen
• To assist Executive Chef maintaining stable food cost percentage through proper control in wastage, storage, purchasing and plating portion
• Prepare daily inventory for food supplies for his/her section.
• Ensure quality and hygiene control and food safety, including daily kitchen equipment checks, workplace safety inspection and hygiene recording and all other administrative requirements.
• Assist the senior chefs in running the work area effectively and efficiently.
• Clean and maintain work areas, cold room as well as all equipment.
• Other adhoc duties as assigned by supervisor-in-charge.

Requirements:

• Minimum 8 years of relevant culinary experience with at least 2 years of leadership position
• Proven working experience as a Head Chef with excellent communication skills
• Advanced knowledge of food profession principles and practices
• Excellent knowledge of BOH systems, ordering and inventory
• Understand health and safety, and basic food hygiene practices
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays

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]

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Able to conduct regular HACCP audits and documentation, to ensure there are adhered.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be contacted.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· 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

· Ensure proper hyigene and cleanilness

Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

Job brief

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking according to the chef’s recipes and specifications. Your work will be an important factor to a client’s contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success.

Responsibilities

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation

Requirements and skills

• Proven experience in a Chef de Partie role
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

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

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Nearby Maxwell MRT
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• 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 always of the highest quality.
• 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.
• 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 Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Brief description of the Restaurant

Shoukouwa is one of the famous michelin star Sushi restaurants in Singapore.

With the choicest and freshest seafood flown daily from Tokyo’s Toyosu Market (previously known as Tsukiji Market), Shoukouwa presents the treasures from the seas around Japan at their peak periods. Working with a handful of select suppliers, our chefs ensure that our guests receive pure delightful bliss on their tongues, and a memory for a lifetime.

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second 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 is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• 5-10 years of Sushi cooking experience
• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Recommendation Points

• Work as a 3rd chef in the kichen
• You can work in one of the famous michelin star Sushi restaurants in Singapore.
• Learn traditional edomae sushi preparations.

Working hours

• 5 days
• Tuesday to Saturday
• 10am to 3pm, 5pm to 11pm : break during split shift
• Sunday, Monday, Off day

We are looking for professional japanese chef with experience sashimi and donburis to join us. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibility

- Cooking and Food Preparation Duties

-Coordination with service staff before food prep on special request and/or food allergies

-Monitor food stock and place orders

-Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift

-Any other ad-hoc assignments as required

Job Requirement

-At Least 2 Years of Kitchen Experience in Japanese Cuisine in Donburis & Sashimi

- Experience in Food Management and Hygiene Environment Management

-6 Working Days per week with the ability to work weekends/public holidays

• Assist Sous Chef in charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Brief description of the Restaurant

Latteria Mozzarella Bar, a slice of Southern Italy located just behind Singapore’s bustling CBD area, in the charming Duxton Hill. Our restaurant offers the freshest Mozzarella and Burrata cheeses interpreted in various ways, as well as an extensive traditional Italian cuisine. Located in a historic shophouse, our cosy indoor restaurant comes with a lush alfresco terrace which provides an idyllic setting - perfect for an unforgettable dining experience.

Job Descriptions

• Preparing specific food items and meal components at your station
• Following directions provided by the head chef
• Collaborating with the rest of the kitchen team to ensure quality food and service
• Keeping your area of the kitchen safe and sanitary
• Stocktaking and ordering supplies for your station
• Assisting in other areas of the kitchen when required.

Job Requirements

• 3 years of working experience in Italian or Western cuisine
• ability to work well in a team
• knowledge of best practices for safety and sanitation
• passion for delivering great food and service
• able to work shifts during weekends and public holidays in a fast-paced environment

Benefits

• Medical
• Taxi
• Meal allowances and staff meals

Working hours

• 5 days per week

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.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work