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.

Chef Requirements:

• Culinary school degree/diploma.
• 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.

• Ensure that the production, preparation and presentation of food are of the highest quality
• Knowledgeable in terms of standard procedures and policies
• Operate and maintAain equipment and reporting of malfunctioning
• Controlling of Operation & Food cost whenever necessary
• Upkeeping of cleanliness and hygiene standard
• Daily feedback collection and report of issues
• Any ad-hoc duties as assigned
• Strong passion for Culinary
• Strive for excellence in quality and presentation
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Certification in Culinary would be beneficial

Working hours ：(10am - 2pm) (6pm - 1am)

Job Description

• Receive and account for food from catering vendor.
• Set up area at designated workstation.
• Prepare and cook cuisine for passengers.
• Plan, create and update menu dishes and specifications.
• Prepare samples for presentations on new menus and dishes.
• Anticipate and estimate changes in consumption quantity during peak and off-peak days to make the necessary adjustments to the quantity of ingredients ordered.
• Ensure workstation is always neat and clean.
• Report immediately and/or obtain help to rectify maintenance problem.
• Attend personally to passengers’ queries/ feedback on menu/ food, if required.
• Proactively mingle with dining passengers to obtain feedback, when possible.
• Supervise the correct preparation and presentation of food, ensuring that it achieves targeted completion times and quality standards.

Requirements

• Degree or Diploma Holders
• Relevant hands-on experience in F&B Operations would be an advantage
• 2-3 years of experience in serving in the F&B field is preferred
• Able to accept 6 days of rotating shift working hours as required by the airport’s operations (Morning shift, afternoon shift, and midnight shift) including Public Holidays
• Fluency in written and verbal English
• Good communication and interpersonal skills
• Always maintain a high standard of personal hygiene, neatly attired and professionally groomed.

Roles & Responsibilities

· Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally

· Analyze staff evaluations and feedback to improve the customer’s experience

· Project future needs for goods and cleaning products; order accordingly

· Oversee health code compliance and sanitation standards

· Seek ways to cut waste and decrease operational costs

· Generate weekly, monthly, and annual reports for the management

· Train new employees and provide ongoing training for all staff

· Attend quarterly P&L meetings

· Chef have experience on cooking various types of Thai food, able to manage the kitchen operation.

Requirements:

· Friendly and service oriented

· Work on weekends and Public Holidays

· Excellent communication and interpersonal skills

· Ensure good hygiene practices and quality control of food and presentation

· Must be able to work in a fast pace environment

· Candidate should possess at least 5 years of relevant experience in cuisines

· Must have completed Basic Food Hygiene course

· Possess a strong sense of initiative

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

• Plan and direct food preparation and culinary activities
• Research, Develop and Modify menus (BOMs) that meet quality standards and market demands for mass production.
• Maintain kitchen inventory.
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify problems or complaints
• Perform administrative duties
• Comply with hygiene regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• 
  
• 
  
• 
  
• Requirements
• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Experience in a production setting favourable.
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

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

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

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

Requirements

l Profound knowledge of different kinds of beverages

Must be able to work night shift or split shift
Must be able to work extra hours or weekend if needed

• Plan and direct food preparation and culinary activities
• Research, Develop and Modify menus (BOMs) that meet quality standards and market demands for mass production.
• Maintain kitchen inventory.
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify problems or complaints
• Perform administrative duties
• Comply with hygiene regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• 
  
• 
  
• 
  
• Requirements
• Proven working experience as a Head Chef
• Excellent record of kitchen management
• Experience in a production setting favourable.
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Are you a culinary expert passionate about delivering authentic Sarawak flavours and creating memorable dining experiences? Join us as a Chef to lead our kitchen operations and set the benchmark for quality and innovation.

Key Responsibilities

Food Operations Management

• Oversee all food production activities, ensuring consistent quality and efficiency across the restaurant and banquet functions.
• Define food quality, portion standards, and plating concepts to maintain culinary excellence.
• Manage inventory, food costs, and kitchen budgets to optimize profitability.
• Ensure smooth daily kitchen operations while maintaining high service standards.

Menu Development and Innovation

• Drive the creation of new recipes, showcasing Sarawakian flavours while incorporating customer preferences and emerging culinary trends.
• Review and refine existing dishes to enhance taste, presentation, and cost-effectiveness.
• Collaborate with stakeholders to develop seasonal and event-specific menus.

Team Leadership and Development

• Lead, train, and inspire kitchen staff to perform at their best, fostering a collaborative and efficient work environment.
• Align staff development plans with the organization’s learning agenda, providing growth opportunities and mentorship.
• Drive recruitment efforts to meet operational needs and uphold team excellence.

Customer-Centric Approach

• Establish and uphold customer service standards that exceed diner expectations.
• Implement strategies to improve customer loyalty and address service delivery gaps through effective recovery frameworks.

Compliance and Safety

• Enforce strict adherence to food hygiene, safety, and health standards, creating a safe working environment.
• Develop and implement business continuity and crisis management plans for kitchen operations.
• Promote a culture of compliance with Workplace Safety and Health (WSH) policies and procedures.

Strategic Contribution

• Formulate and execute strategies to drive continuous improvement in kitchen operations.
• Leverage emerging technologies to enhance productivity and innovation in food production processes.
• Build and maintain relationships with industry partners to explore business opportunities and collaborations.

Requirements

• Proven experience as a Chef or similar leadership role in a professional kitchen.
• Expertise in preparing and presenting authentic Sarawakian cuisine or a strong willingness to learn.
• Excellent team management, training, and mentoring abilities.
• Strong understanding of food hygiene, safety regulations, and operational standards.
• Creativity and passion for culinary innovation and delivering exceptional dining experiences.
• Ability to thrive under pressure in a fast-paced environment while ensuring operational excellence.

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

• 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
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,
• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,
• Maintaining/raising the food’s profit margins for the restaurant,
• Meeting health and safety standards,
• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,
• Hands-on experience with various kitchen equipment,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Familiarity with sanitation regulations.

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,
• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,
• Maintaining/raising the food’s profit margins for the restaurant,
• Meeting health and safety standards,
• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,
• Hands-on experience with various kitchen equipment,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Familiarity with sanitation regulations.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Responsibilities:

Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:

Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Description:

SEMMy’s Catering PTE. LTD is seeking a talented and passionate Chef to join our dynamic team. As a Chef, you will be responsible for preparing high-quality dishes, designing creative menus, and ensuring exceptional culinary experiences for our clients.

Key Responsibilities:

• Prepare and present dishes with high-quality standards.
• Plan and develop menus that align with our catering services.
• Oversee kitchen operations, including inventory management and food safety compliance.
• Supervise and train kitchen staff to maintain excellence.
• Collaborate with the team to ensure customer satisfaction.

Requirements:

• Proven experience as a Chef in a similar role.
• Strong knowledge of international and local cuisines.
• Excellent culinary skills and creativity.
• Ability to work in a fast-paced environment.
• Strong leadership and organizational abilities.

What We Offer:

• Competitive salary package: $4,000 to $4,600 per month.
• Opportunities for career growth and development.
• A supportive and collaborative work environment.

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

Flexible working hours, including weekends and evenings, when necessary.

Job Description:

• To ensure that food quality is of high standards and consistent
• Provides functional assistance and direction to the daily kitchen daily operations.
• Produce high levels of food quality to satisfy the needs of guests
• Ensure that all standard recipes are followed in the preparation process
• Ensure that all staffs are aware of the Safety policy of the section
• Control the food cost and food quality in the kitchen

Requirements:

• Minimum Professional Certificate in a Culinary-related field
• Minimum of 4 years of relevant experience in the Food & Beverage industry in a similar position
• A WSQ Food Safety certificate is an advantage
• Previous leadership experience in a high-end kitchen required
• Good interpersonal skills with the ability to communicate with all levels of colleagues
• Service-oriented with an eye for details
• Multicultural awareness and ability to work and thrive within a culturally diverse environment

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

· PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

· DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

· ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.

· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

· SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• 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

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work night shift and public holiday

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.
• Able to work night shift.

Requirements:

• 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.
• 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.

• 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 and split shift
• Able to work ot on weekends and public holiday
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

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 splite 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