Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• Handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage, rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Ensure that all dishes are cooked well and presented in an aesthetically pleasing way.

Manage kitchen staff.

Plan event menus.

Comply with food and kitchen regulations.

Prepare meals.

Oversee food preparation, checking that all kitchen staff are performing their duties.

Monitor equipment quality and order new equipment as needed.

Train new kitchen staff.

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage, rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

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

Responsibilities:

• Prepare a variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Create new and exciting desserts to renew our menus
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards

Requirements:

• Proven at least 2-3years experience as Pastry Chef, baker or relevant role
• Willing to work on public holiday and weekend.
• No issue for standing job.

We regret that only shortlisted candidate will be notified.

PANDA HRESOURCE PTE LTD (Lic No.: 19C9971)

CHONG SHU MIN REG NO.R22107042

Staff Benefits:

• 5 Day work week
• Good personal & Career development
• Opportunities to move between brands

Responsibilities:

• See to it that all food items for the outlet are prepared on time and meet quality and quantity standards
• Prepare food requisitions as assigned
• Maintaining of cleanliness in all assigned areas
• Perform duties common to position and other duties as maybe assigned
• Control cost by minimizing spoilage, waste, proper storage and exercising strict portion control
• Ensure that cost control policies and procedures are followed
• Ensure freshness and suitability of products used by the section and that they are stored properly
• Perform miscellaneous job-related duties as assigned

- Prepare and assemble ingredients for menu items

- Ensure food portions and presentations meet Company's standard

- Ensure all equipments are clean and kept properly

- Ensure that food health and safety regulations are followed

- Ordering of supplies, Stock Controlling and Waste Monitoring

- Oversee the kitchen to make sure all staffs are following procedures

- Any other ad-hoc duties

Description
Benefits:
-5 day work week
-sales incentive
-Medical / Dental Benefits
-Performance Bonus

As the Chef De Partie of Vingeek Pte Ltd, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following; -


• Inform on a daily basis to Head Chef and Outlet in-charge on all relevant information on operational matters
• Managing and maintaining cooking onsite
• See to it that all food items for the restaurant are prepared on time and meet quality and quantity standards
• Prepare on daily basis food requisitions as assigned
• Maintaining of cleanliness in all assigned areas, including refrigerators and freezers
• Perform duties common to position and other duties as maybe assigned
• Control cost by minimizing spoilage, waste, proper storage and exercising strict portion control
• Ensure that cost control policies and procedures are followed
• Report any equipment on the section which needs repair or maintenance
• Ensure freshness and suitability of products used by the section and that they are stored properly
• Ensure smooth running of the section during Head Chef's absence
• Perform miscellaneous job-related duties as assigned.

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

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

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation, and guidelines are implemented, adhered to, and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.
~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for foodservice establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous-vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Grind wet flour.
~ Identify meat and its fabrication and utilization in culinary.
~ Identify seafood and its fabrication and utilization in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at the supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

Brands under our belt: Lady M, Luke's Lobster, Leckerbaer & Mr Holmes

Working Location: Defu Lane OR Kampong Ampat

Staff Benefits:

• 5 days work week : 44hrs/per week
• Good personal & career development;
• Opportunity to move between Brands

Responsibilities:

• See to it that all food items for the outlet are prepared on time and meet quality and quantity standards
• Prepare food requisitions as assigned
• Maintaining of cleanliness in all assigned areas
• Perform duties common to position and other duties as maybe assigned
• Control cost by minimizing spoilage, waste, proper storage and exercising strict portion control
• Ensure that cost control policies and procedures are followed
• Ensure freshness and suitability of products used by the section and that they are stored properly
• Perform miscellaneous job-related duties as assigned

Trainings will be given to the right candidate

Requirements:

• 7am-5pm work shift
• Must be able to work a flexible schedule including shifts, weekends and public holidays.
• Able to work in face pace environment
• Disciplined, Independent, Positive working attitude
• High standard of personal hygiene

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

9,A,Must be able to work night shift and split shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

9,A,Must be able to work night shift and split shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

Job Description & Requirements:

Below is a concise overview of the responsibilities entailed in the Cook position:

• Prepare and cook South & North Indian Curries, starters, and hot plate breads for dine-in guests, take-away, and catering.
• Perform vegetable, meat, seafood, and poultry washing and cutting.
• Conduct marination, mise-en-place, and set up of all stock stations.
• Maintain food quality and presentation standards.
• Ensure timely delivery of orders.
• Set up and manage Buffet Stations with necessary supplies.
• Communicate with Restaurant Managers and captains regarding unavailable dishes.
• Conduct stocktaking and coordinate with purchase & catering managers to maintain adequate food items.
• Receive goods, inspecting for quality and quantity.
• Store raw materials and ingredients in compliance with temperature guidelines.
• Inspect raw and cooked food products to uphold quality standards.
• Adhere to personal hygiene and safety protocols.
• Maintain cleanliness of the kitchen, cooking utensils, and equipment.
• Supervise assistant chefs' performance.
• Prepare staff meals.

Requirements:

• Minimum of 4 years F&B Cook experience.
• Exceptional customer service and interpersonal skills.
• Strong team player with effective communication abilities.
• Willingness to work shifts including weekends and public holidays.
• Pleasant demeanor and well-groomed appearance.

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

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 different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Brands under our belt: Lady M, Luke's Lobster, Leckerbaer & Mr Holmes

Working Location: Defu Lane OR Kampong Ampat

Staff Benefits:

• 5 days work week : 44hrs/per week
• Good personal & career development;
• Opportunity to move between Brands

Responsibilities:

• See to it that all food items for the outlet are prepared on time and meet quality and quantity standards
• Prepare food requisitions as assigned
• Maintaining of cleanliness in all assigned areas
• Perform duties common to position and other duties as maybe assigned
• Control cost by minimizing spoilage, waste, proper storage and exercising strict portion control
• Ensure that cost control policies and procedures are followed
• Ensure freshness and suitability of products used by the section and that they are stored properly
• Perform miscellaneous job-related duties as assigned

Trainings will be given to the right candidate

Requirements:

• 7am-5pm work shift
• Must be able to work a flexible schedule including shifts, weekends and public holidays.
• Able to work in face pace environment
• Disciplined, Independent, Positive working attitude
• High standard of personal hygiene

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.

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

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

Introduction

The Chef de Partie for Casa Vostra is the dedicated and reliable champion of the dailypreparation of pizza doughs, pasta and pasta sauces, gelato, sorbets and Italian coldcuts within the restaurant.

Job Responsibilities:

• Assisting the Sous Chef with daily kitchen operations including preparing pizzasand pastas from scratch
• Ensure consistency in taste, quality, temperature, and preparation of each foodserved
• Prepare mise-en-place for kitchen operations
• Maintain and upkeep of kitchen machinery and equipment
• Facilitate ordering and receiving of inventory
• Ensure that the team comply with the health and safety regulation during foodpreparation

Who are we looking for:

• A valid Food Hygiene Certificate (minimally Level 1)
• Good understanding of the preparation and storage of ingredients
• Excellent attitude towards learning; the team welcomes aspiring chefs with little tono relevant experience in Italian cuisine
• Someone who takes responsibility and pride for their work

Perks

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in theindustry

Location: Near Esplanade MRT, Downtown MRT, Raffles Place MRT, Clarke Quay MRT - Central Business District, Singapore

Position: Sous Chef

Working Hours:

- 10am - 10:30pm

- 12.5-hour shifts with a 2-hour break

Working Days:

- Mondays to Sundays (6 Days Work Week)

Job Description:

As a Sous Chef, you will be a key player in our kitchen’s success. Your responsibilities will include:

- Assisting the Head Chef in managing the kitchen operations.

- Preparing high-quality dishes in line with our restaurant’s standards.

- Supervising and training kitchen staff.

- Ensuring adherence to food hygiene and safety standards.

- Contributing to menu development and food presentation.

- Managing inventory and ordering supplies.

- Maintaining a clean and organized kitchen environment.

Requirements:

- Proven experience as a Sous Chef or similar role in a fast-paced kitchen.

- Strong knowledge of cooking techniques, ingredients, and culinary equipment.

- Leadership skills with the ability to manage and motivate a team.

- Creative mindset for menu development and food presentation.

- Excellent time management and organizational abilities.

- Flexibility to work in shifts, including weekends.

We Offer:

- Competitive salary and benefits package.

- Opportunities for career advancement and skill development.

- A dynamic and supportive work environment.

- Staff discounts on meals.

Sous chef- head chef

Job Description

Job Responsibilities:

• Be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing are in line with company requirements.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Good in creativity and a keen sense of taste and smell.
• Ability to interact with management, outlets manager and assistant manager, co-workers, members and public to promote a team effort and maintain a positive and professional approach.
• Develop, monitor and schedule compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
• Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.
• To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.

Job Requirements:

• Candidate must possess at least 5 to 10 years relevant experience in western and cafe
• Able to establish recipes and cost;
• Management experience with strong leadership, management, planning skills in a similar capacity;
• Strong leadership and interpersonal skills;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to work on weekends and public holidays.

There are many benefits and advantages in joining us:

· Multi-cultural work environment;

· Dedicated training programs;

· A highly motivated team;

· Firm commitment to the development of careers.

· Staff meal -will be provided as well

Please contact Louis at 9363 9607

• Lead, control, and manage culinary team.
• Plan menus and daily specials.
• handle prep lists for kitchen crew.
• Control food costing and inventory.
• keep standards for food storage,rotation, quality, and appearance.
• Keep compliance with applicable health codes and regulations.
• Create maintenance and cleaning schedules for equipment, storage, and work areas.
• Attend in interview process and selection of kitchen staff.
• plan staff and assist in human resources processes as needed.
• Able to work split shift and overtime
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed