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 a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

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

• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Working hours

• 5 days

Job Descriptions

Preparation and Baking:

• Prepare and bake a variety of goods like bread, pastries, cakes, cookies, and other cafe like cuisines.

Quality Control:

• Ensure all cuisine meet the required quality standards. Monitor the freshness and quality of ingredients and finished products.

Sanitation and Safety:

• Maintain a clean and safe work environment, complying with health and safety standards and regulations. Regularly clean and maintain all baking equipment.

Inventory Management:

• Assist in the control of inventory and ordering of bakery ingredients and supplies.

Teamwork and Training:

• Work closely with the other chefs in the kitchen, assisting with training and mentoring junior staff as needed. Collaborate with colleagues to ensure a smooth service.

Presentation:

• Ensure the final presentation of baked goods is visually appealing and aligns with the bakery's standards.

Job Requirements

• No requirement

Benefits

• Free to eat from menu items but we do not cook or order food in.
• AL - depending on experience 7 - 10 days.

Working hours

• 9 hrs a day / 5 days per week
• Wed to Sunday (Off : Mon Tue)

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

Job Description

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

Key Responsibilities

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

APPLY NOW!!!

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

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65926 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Food Preparation:

   • Prepare and cook dishes according to the recipes and standards set by the restaurant.
   • Ensure that all ingredients are fresh and of high quality.
   • Coordinate with other chefs and kitchen staff to ensure timely preparation of all orders.

2. Section Management:

   • Take ownership of a specific section of the kitchen, such as the grill, saut, pastry, etc.
   • Ensure that all equipment in your section is properly maintained and in good working order.
   • Monitor inventory levels of ingredients and notify the Head Chef/Sous Chef when supplies need to be replenished.

3. Quality Control:

   • Maintain high standards of food quality and presentation.
   • Conduct regular taste tests to ensure that dishes meet the restaurant's standards.
   • Monitor portion sizes and wastage to minimize food costs.

4. Teamwork:

   • Work closely with other members of the kitchen team to ensure smooth operation.
   • Assist colleagues during busy periods and communicate effectively to avoid bottlenecks.
   • Mentor and train junior kitchen staff as needed.

5. Health and Safety:

   • Adhere to all health and safety regulations and ensure that the kitchen operates in compliance with food hygiene standards.
   • Keep your workstation clean and organized at all times.
   • Report any maintenance issues or safety hazards to the Head Chef/Sous Chef immediately.

• Previous experience in a similar role.
• Strong culinary skills and knowledge.
• Organizational and time management abilities.
• Ability to work under pressure and in a fast-paced environment.
• Excellent communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays.
• Culinary certification preferred.

This job description is intended to convey information essential to understanding the scope of the Chef de Partie position and is not exhaustive. Duties and responsibilities may be added, deleted, or modified as required.

Job Description:

As a Chef de Partie in our Spanish restaurant, you will play a crucial role in the culinary team, contributing to the creation and execution of dishes that showcase the depth and complexity of Spanish flavors. With your passion for cooking and dedication to excellence, you will help uphold the standards of quality and authenticity that define our restaurant's culinary identity.

Responsibilities:

· Execute recipes and techniques specific to Spanish cuisine, including the preparation of tapas, paellas, grilled meats, seafood, and other regional specialties.

· Work closely with the Head Chef and Sous Chef to maintain consistency and excellence in food preparation and presentation.

· Oversee a specific section of the kitchen, such as the hot line, cold station, grill, or pastry, ensuring that all components of the station are organized, stocked, and prepared for service.

· Conduct regular inspections of ingredients, ensuring freshness, quality, and proper storage and handling practices.

· Monitor cooking temperatures, seasoning, and plating techniques to ensure that all dishes meet the restaurant's standards of excellence.

· Collaborate with the Sous Chef and Head Chef to develop and refine recipes, techniques, and menu offerings.

· Work collaboratively with other members of the kitchen team and service staff, providing support and assistance as needed to ensure the success of service.

· Foster a positive and inclusive work environment, contributing to a culture of teamwork, respect, and professionalism.

· Adhere to all health and safety regulations and sanitation guidelines, maintaining cleanliness and organization in all areas of the kitchen.

Qualifications:

· Previous experience as a Chef de Partie or similar role in a professional kitchen, with a focus on Spanish cuisine preferred.

Join us in bringing the vibrant flavors and spirit of Spain to life, as we create memorable dining experiences that delight our guests and celebrate the essence of Spanish cuisine and hospitality. Apply now to become a part of our passionate team!

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Description:

As a Demi Chef in our Spanish restaurant, you will play an integral role in the culinary team, supporting the Chef de Partie and Sous Chef in the preparation and execution of dishes that reflect the essence of Spanish gastronomy. With your passion for cooking and attention to detail, you will contribute to the creation of memorable dining experiences that captivate the senses and delight the palate.

Responsibilities:

· Assist in the preparation and assembly of ingredients for various dishes, including mise en place, cooking, and plating under the guidance of the Chef de Partie.

· Work alongside the Chef de Partie to manage a specific station in the kitchen, maintaining cleanliness, organization, and efficiency throughout service.

· Assist in the setup and breakdown of the station, ensuring that all equipment and tools are properly maintained and sanitized.

· Support other members of the kitchen team as needed, collaborating to ensure the smooth and timely execution of service.

· Communicate effectively with the Chef de Partie and Sous Chef to maintain quality standards and uphold the integrity of the menu.

· Work collaboratively with other members of the kitchen team and service staff, providing support and assistance as needed to ensure the success of service.

· Foster a positive and inclusive work environment, contributing to a culture of teamwork, respect, and professionalism.

· Adhere to all health and safety regulations and sanitation guidelines, maintaining cleanliness and organization in all areas of the kitchen.

Qualifications:

· Previous experience in a culinary role, preferably in a professional kitchen environment.

· Basic understanding of cooking techniques, food preparation methods, and kitchen equipment.

Join us in bringing the vibrant flavors and spirit of Spain to life, as we create memorable dining experiences that delight our guests and celebrate the essence of Spanish cuisine and hospitality. Apply now to become a part of our passionate team!

Job Description :

• 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

Job Requirement :

• Culinary school education will be an advantage.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on public holidays and weekends, as well as night shift work
• Can accept long time overtime

We are expanding our Tipsy Family!

If you are passionate about F&B and looking for a job that is thrilling and fulfilling, you'll love it here at Tipsy Collective! We are looking for energetic, motivated individuals who enjoy working in an ever-changing environment.

A People-First Culture

Tipsy Collective is a multi-concept holding group led by a team of passionate individuals who seek to present hospitality uniquely through a series of thoughtful concepts. Tipsy Collective's brand and its foundation was built from the client lens as a basis for everything we do. It is this exceptional client loyalty and our talented employees that form our bedrock.

Responsibilities:

• Maintain standard recipes and plate presentations.
• Ensure sufficient mise-en-place before service.
• Consistent in delivering standard recipes and plate presentations.
• Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.
• Inspect and clean the kitchen, kitchen equipment and serving areas to ensure safe and sanitary food handling practices.
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.
• Ensure SOPs are strictly adhered to.
• Monitor the quality & quantity of all the food & beverage items served and produced.
• Plan and schedule manpower allocation.
• Conduct Food & Beverage Audit.
• Report all items of interest to Back of House in charge (ie. Accidents, equipment malfunctions, menu items, problems or shortage of supplies).
• Train, guide and encourage junior cooks to excel in their daily job duties; performs supervisory role.
• Produce monthly wastage reports and implement effective controls on costs to stay within budget limitations.

Requirements:

• Minimum 8 years culinary background with leadership experience.
• Knowledge of food safety and sanitation standards.
• Excellent organizational skills with the ability to multitask and prioritize tasks.
• Flexibility to work in a fast-paced, dynamic kitchen environment.
• Ability to adapt to changing menus, schedules, and kitchen dynamics.

Explore Career Opportunities with us by applying now!

You can also check out the links below to see what Tipsy is up to!

https://www.tipsycollective.com/

https://www.instagram.com/TipsyCollectiveSg/

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for Chef de Partie to join our Fun and Vibrant team.

As a Chef de Partie, we rely on you to

• Supervise and control the work of the kitchen personnel in your section
• Assist with overseeing the daily operation of the kitchen
• Maintain the quality of the food provided
• Maintain a close and positive relationship with the team
• Support the Executive Sous Chef on daily operation

We are looking for someone who:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Enjoys being challenged
• Must have experience working in restaurant or a hotel environment
• Committed to serving food of the highest quality
• A self-starter and a team player
• Willing to work shifts

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

Job Description

Bochinche - Demi / Chef De Partie (Argentinian Steakhouse)
Our kitchens are the heart of our restaurants, we have a positive, supportive environment and world-class Head Chefs to assist develop your skills. Being part of the Spa Esprit Group, there are opportunities for promotion and growth across the company.

Our Team Culture

We're passionate to develop our people to create the next generation of leaders by training and promoting from within.

Our people aren't robots, we empower people to be themselves, and let their personality, ideas and creativity shine. We take care of our people, we work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams through creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles. Our team supports each other, looks after each other and works together to achieve our goals.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 05-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave
• Additional Information

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: Up to $ 2800

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , 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 various food preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

• The Sous-Chef should be able to prepare and cook food, and know all styles of cooking done in the kitchen, in particular being able to keep the standard of cooking the food produced in our kitchen with self-sufficient when Head Chef is away.
• The Sous-Chef should be able to make sure that the kitchen is a well-oiled machine, preparing food, and managing the kitchen staff to make sure food is prepared quickly and as delicious as possible, and enforcing food safety standards.
• The Sous-Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflicts.
• The Sous-Chef is also in charge of day-to-day operations, helping the Head Chef in scheduling, ordering, and they are the lead line cook.
• The Sous-Chef must assist in managing the kitchen team and production activities in a timely and orderly manner.
• The Sous-Chef will establish an efficient roster in order to organize the work in the kitchen so that production results are up to standard; minimizing customer complaints and delivering consistent food results.
• The Sous-Chef will co-operate with front of house staff to ensure high level of teamwork and team spirit at all times.
• The Sous-Chef will monitor and record all kitchen and food inventory, orders with suppliers and keep costings on all food menu items according to Company’sSOP.
• The Sous-Chef will also manage kitchen staff scheduling and conduct a fair evaluation of their performance regularly and maintain strict order and discipline in the kitchen all all times.
• The Sous-Chef will adhere to and implement sanitation regulations and health and safety regulations.
• The Sous-Chef will collaborate with marketing team to increase sales and profitability through events, promotions when necessary.
• Attend management meetings when necessary.
• To perform any other duties as assigned.

Knowledge skills

The Sous-Chef should have knowledge of all recipes created by the Head Chef and be able of using all ingredients in an efficient and creative way to fulfil the characteristics of the cuisine produced in the restaurant.

Leadership skills

The Sous-Chef is the second in charge and often manage the entire kitchen, from the dishwasher to the cooks. The Sous-Chef should have skills of a good leader, who can assign tasks, help on hiring the right people, motivate workers in a high stress environment.

Hand-Eye Coordination

All chefs that work with knives must have excellent techniques when cutting and preparing food. A hand-eye coordination is needed.

Sense of Taste and Smell

Delicious food brings in customers. The Sous-Chef is the last line of defense to make sure each piece of food is safe, prepared correctly and tasty. Tasting is a must.

Time Management skills

Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.

Business Acumen

The Sous Chefs must understand the restaurant business. They must balance the expenses with the profits, manage the kitchen staff, minimize waste, and keep the kitchen running smoothly.

Requirements:

1. 6 days work week
2. Must have kitchen management experience
3. Knowledge on Mediterranean food cooking can also be a consideration. If you had past experience on Mediterranean food, please highlight it with details
4. Required to cover Head Chef at all times during his absence
5. Must be willing to work long hours if needed
6. Available to work over weekends and Public Holidays
7. Please state reasons that lead you to apply this job and provide recommendation letters from past employers
8. Your willing to learn is a must

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:

As a Commis Chef in our Spanish restaurant, you will play an essential role in supporting the culinary team in the preparation and execution of dishes that showcase the diversity and creativity of Spanish gastronomy. Under the guidance of senior chefs, you will have the opportunity to develop your skills and contribute to the creation of memorable dining experiences for our guests.

Responsibilities:

· Assist in the preparation of ingredients and mise en place for various dishes, including chopping, slicing, and portioning ingredients according to recipes and specifications.

· Follow standardized recipes and cooking techniques to ensure consistency and quality in the execution of dishes.

· Learn and develop proficiency in Spanish cooking methods and culinary techniques under the guidance of senior chefs.

· Support the Chef de Partie and other senior chefs in the management of kitchen stations, maintaining cleanliness, organization, and efficiency throughout service.

· Assist in the setup and breakdown of stations, ensuring that all equipment and tools are properly maintained and sanitized.

· Coordinate with other members of the kitchen team to ensure smooth and timely execution of service.

· Work collaboratively with other members of the kitchen team and service staff, providing support and assistance as needed to ensure the success of service.

· Foster a positive and inclusive work environment, contributing to a culture of teamwork, respect, and professionalism.

· Adhere to all health and safety regulations and sanitation guidelines, maintaining cleanliness and organization in all areas of the kitchen.

Qualifications:

· Previous experience in a culinary role, preferably in a professional kitchen environment.

· Basic understanding of cooking techniques, food preparation methods, and kitchen equipment.

Join us in bringing the vibrant flavors and spirit of Spain to life, as we create memorable dining experiences that delight our guests and celebrate the essence of Spanish cuisine and hospitality. Apply now to become a part of our passionate team!

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 Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for a Sous Chef

As a Sous Chef, we rely on you to:

• Assist] in kitchen operations
• Responsible for the food service operations and ensures food preparation of highestnquality in and giving supervision and support to subordinates.
• Regularly reviews existing menus and cycles with Senior Sous Chef, Executive Chef
• Proposenew items and coordinates menu development
• Supervise and participates in restaurant setups and merchandising products
• Keeps cost within assigned budget to ensure profitability
• Constantly improves quality of food served in all outlets to ensure guestnsatisfaction
• Check on daily sanitation of kitchen equipment according to the regulatory and hotel requirements and standards

We are looking for someone who:

• At least 3 years experience in Chinese cuisine
• A self-starter and team player with excellent communication skills
• Enjoys working in a highly empowered and energetic workplace environment
• Committed to serving food of the highest quality
• Willin to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Possess WSQ Food Safety Level 1 Certification

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

Job Responsibilities

· Assist Chef in the daily opening and closing duties of the outlet

· Report to Chef on any employees' related matters

· Supervision of food preparation and food production to ensure that food quality standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery 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 GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

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.

Job Description

Provide guidance to inmates in ensuring quality meals are planned, prepared and delivered to customers in accordance to dietary requirement and food safety standards. Responsible to impart skills to inmates engaged at Kitchen.

a. Assist YRI in performing operational role for kitchen operations. Tasks include providing On-the-Job Training (OJT) and supervision to inmates at stages like preparation, cooking, dishing and delivery to institutions.
b. Ensure food safety, personal hygiene, workplace safety and production practices are adhered by inmates. Report to Sous Chef for non-compliance.
c. Work with Sous Chef to plan and submit daily indentation of supplies to YRI. Is responsible for doing daily goods receipt and ensuring quality rations are received.
d. Work with YRI and Sous Chef to ensure wastage are controlled and minimized.
e. Conduct daily and scheduled briefing to inmates on good personal hygiene, daily work instruction, proper use of equipment and safe work practices.
f. Conduct daily after-operating inspection and ensure cleaning and sanitation programme is executed by inmates before kitchen closure.
g. Support YRI in operational duties including, but not limited to, the following:
 - Ensuring kitchen cleaning is executed well by YRI appointed contractor during kitchen closures.
 - Supervise meals/festive packs distributions to institutional loading bays during kitchen closures or festivals.

Key Requirements

a. Is confident and comfortable to work and guides inmates under care

b. Has the ability to work independently and must be able to provide quick resolution to daily issues faced on the ground