Shoukouwa, is looking to hire a 2nd-ranked chef for the restaurant, supporting the Executive Chef and Head Chef.

Description
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 Head 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.

Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. MICHELIN-starred experience is required.

Requirements

* Minimum 8-10 years working experience
* Detail-oriented, dynamic, motivated, strong sense of responsibility
* Experience with Washoku from mise en place to preparation and presentation is a must
* Experience in high-end Japanese sushi restaurant
* Michelin-starred experience is necessary

* Ability to speak Japanese.

* Able to work shifts, weekends and public holidays

Send your resume to [email protected]

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Sous Chef to join our pre-opening team.

1. Job Purpose

The Sous Chef is responsible for:

1. Updating the Executive Chef about the daily kitchen activities and the kitchen team
2. Ensuring the preparation and presentation of food is in line with company standards and brand requirements

2. Principal Accountabilities

1. Assists the Executive Chef in the daily operation of the kitchen
2. Replaces the Executive Chef during vacations and leaves and takes care of the kitchen’s overall activities
3. Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
4. Ensures accuracy and quality of received food products and other supplies as required for daily operations
5. Ensures submission of all relevant documents to the Executive Chef for immediate processing
6. Inspects product quality during and after preparation, and makes adjustments as required
7. Assists Executive Chef in ensuring all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards
8. Meets customer requirements in terms of special requests and dietary needs
9. Collaborates with the Executive Chef to create specials for the menu
10. Collaborates with Executive Chef regarding special requirements, VIPs, functions, etc.
11. Ensures the proper appearance (condition of uniforms) and grooming of all kitchen staff
12. Monitors daily attendance of kitchen staff
13. Constantly develop skills and knowledge
14. Performs other duties pertinent to this job as assigned.

3. Communication & Working Relationships

1. Works closely with the Executive Chef to ensure effective communication and to ensure information transmission at all times
2. Communicates professionally with subordinates while keeping a productive working environment

4. Knowledge, Skills, and Experience

4.1 Degree in Culinary Arts or a related field

4.2 Minimum 5 years of experience in kitchen, at least 1 year as Junior Sous Chef

4.3 Good understanding of Japanese Cuisine

4.4 Good English

4.5 Knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics

4.6 Ability to maintain high quality control standards

4.7 Knowledge of supplies, equipment, and/or services ordering and inventory control

4.8 Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials

4.9 Ability to supervise and direct cooks

4.10 Handles multiple priorities and ability to work under pressure and take initiative in a fast-paced environment

4.11 Highly cooperative team spirit

4.12 Positive attitude and a willingness to learn

4.13 Must have problem solving abilities, be self-motivated, and organized

5. Physical Requirements of the job

The job of the Sous Chef may require:

1- Physical handling of products such as handling objects up to 25 kilograms

2- Moderate exposure to high temperature, dust, fumes, smoke, and loud noises.

3- Long working hours, working during holidays, and covering different shifts (night shifts and weekends

4- Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions.

a. Ensure a proper image of the restaurant

b. Maintain stocks and ensure par level is met on daily operation.

c. Capability of handling peak hour of restaurant.

d. Staff training.

e. Ensure preparation for opening is done.

f. Maintain high standard of quality control, hygiene, health & safety

g. We are a TEAM, maintain a good relationship and respect with the other staff

h. Communicate to each other about the daily food preparation.

i. Enforce strict health and hygiene standards: good maintain of personal hygiene, food hygiene and kitchen hygiene.

Cantonese Cuisine Cook/ Chef

6 days, 8.30am- 8.30pm (4 hours break)

Salary: $2500- $4500

Location: 25 Pandan Crescent, Tic Tech Centre Singapore 128477 (Central kitchen)

Job scope:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all time

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

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

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Our Client is renowned for its authentic Chinese cuisine, offering our guests an exquisite dining experience. Located in Chinatown, they pride ourselves on using traditional techniques and fresh ingredients to create delectable dishes that honor the rich culinary heritage of China.

Job Description:

We are seeking a passionate and experienced Chinese Chef (Sichuan Cuisine) to join our culinary team. The ideal candidate will have a deep understanding of Chinese culinary traditions and the ability to create a variety of dishes, ranging from classic recipes to innovative creations. you will be responsible for menu development, kitchen management, and ensuring the highest quality of food preparation and presentation.

Responsibilities:

• Prepare and cook a wide range of Chinese dishes (Sichuan Cuisine), ensuring they meet our quality standards.
• Develop new menu items that align with our brand and culinary philosophy.
• Manage kitchen operations, including inventory management, ordering supplies, and maintaining cleanliness and safety standards.
• Train and mentor kitchen staff on Chinese cooking techniques and recipes.
• Collaborate with the management team to enhance the dining experience and meet business objectives.

Requirements:

• Proven experience as a Chinese Chef with a strong portfolio of culinary achievements.
• Extensive knowledge of Chinese cuisine, ingredients, and cooking techniques.
• Culinary degree or equivalent professional certification is preferred.
• Strong leadership skills with the ability to manage and motivate a team.
• Excellent communication and organizational skills.
• Ability to work in a fast-paced environment and maintain calm under pressure.
• Flexibility to work evenings, weekends, and holidays as required.

We Offer:

• Competitive salary based on experience.
• Opportunities for professional development and career growth.
• A dynamic and supportive work environment.
• Employee discounts on dining.

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

5. Able to communicate in chinese and both reading and writting.

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Italian Fusion

• Tanjong Pagar

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah Crescent

HIRING FOR:

COMMIS COOK

1. RISTORANTE LUKA

Japanese & Western Fusion

Job Description:

Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:

• Follow the Sous Chef / Head Chef's guidance on kitchen operations
• Prep required ingredients and sauces
• Check, monitor, and ensure adequate supply at the cooking stations
• Prepare specific food items and stock up required fresh produce for the day's usage
• Adhere to strict hygiene standards and good food handling practices at all times
• Be responsible for stock rotation by ensuring the freshness of ingredients to be used
• Practice proper inventory management through the safeguarding of stocktaking and ordering of supplies
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• 1 or 2 years related experience in a Food & Beverage (F&B) establishment

*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Cooks and CDPs into established Junior Sous Chefs and Sous Chefs

• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

COMPANY DESCRIPTION

RESPONSIBILITIES

- All preparation and cooking based on daily production schedule.

- Bulk cooking in central kitchen environment.

- To ensure all packing room activity are as planned and follow.

- To ensure quality of preparations, cooking and packing meet the standard and maintain proper consistency in food quality set by management.

- To ensure required workplace safety, food handling and hygiene standards are followed.

- To ensure all cook/operator in all production area work are efficiency and productivity

- Maintain a clean and organized production area

- Check that quantity and quality of finish goods are proper planned and done based on production schedule.

- Check that quantity and quality of raw material ordered are received and stored in proper condition.

- Any other duties assigned

More than 2 years of cook experience and ability to manage team member

Possess excellent communication skills, knowledge of HACCP and inventory management

Able to carry heavy load when required

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Prepare all food items as per standard recipe cards while maintaining portion control and minimizing waste.
• Maintain food stock levels in relevance to the hotel occupancy and function forecasts.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
• Focus on high standard in food preparation, presentation and service.
• Perform any other job tasks as assigned.

Job Requirements

• Minimum 2 years of experience in a similar capacity.
• Innovative and service-oriented.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adhere to uniform, grooming and appearance standards.

7. Maintain effective working relationship with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Lead the kitchen team and oversee the daily kitchen operations.

2. Provides guidance to junior kitchen staff members, including food preparation, cooking, and dish plating.

3. Responsible for maintaining quality of food product and ensuring consistency in delivery and standards.

4. Preparation, presentation, purchasing, training and supervision, including proper recordings of menu items, special costing and all other paperwork required.

5. To ensure the kitchen operates smoothly with sufficient staff on duty at all times and all kitchen equipment are maintained to the highest standards of cleanliness with regular service.

6. Ensures that the kitchen team consistently adhere to uniform, grooming and appearance standards.

7. Maintain effective working relationship with the front line as well as the management.

8. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

PURPOSE OF THE ROLE:

The Junior Sous Chef is under the direct supervision of the Sous Chef and assumes the daily operations of the kitchen in the absence of the Sous Chef. As Junior Sous Chef, you are responsible for ensuring that all quality standards are met and that all operations of the kitchen are performed to the established standards. The Junior Sous Chef’s role is vital to the proper operation of the kitchen and is key to overall kitchen performance

ESSENTIAL DUTIES & RESPONSIBILITIES

• Manage the day-to day activities of Commis chef and take responsibility for the management and supervision of Kitchen Team during any Sous Chef or Head Chef absence

• Inspect all incoming products ensuring all quality standard set by the Head Chef are met

• Ensure the efficient and smooth running of the kitchen

• Promote and maintain good working relationships throughout team

• Prepare and distribute duty rotas for the staff, taking into account planned activities and any staff absence.

• Ensure that rotas are clearly displayed and manage any necessary changes

• Able to perform evaluations during probationary periods

• Coaching role to support the development of all members

• Monitor performance within the department and participate in annual appraisal

• Ensure an effective stock rotation procedure

• Manage and control food costs

• Take action to minimise wastage at all stages of food production through controls, keeping records and making reports as required.

• Ensure that food production is achieved within a budget limit

• Maintain and develop relationship with suppliers

• Inspect all incoming products ensuring all quality standard

• Ensure that details of all orders are recorded according to set procedures, ensuring that the relevant paperwork is received and processed

• Ensure all foods in fridge’s and freezer are stored as per health department regulations

• Assist in the Responsibilities of ordering

• Ensure that high levels of customer service are maintained at all times

• Meet with any guest as required

KEY SKILLS REQUIRED

• Previous experience in the same position

• Attention to detail

• Ability to work in a fast-paced environment

• Strong communication skills

• Strong organisation skills

• Ability to troubleshoot

Work hours: 5 days week, 44 hours per week (Shift Work)

Benefits:

- Monthly service charge share if sales target achieved

- Meal and uniform

- Annual leave, sick leave, childcare leave, marriage leave etc -

Staff discount available

- Health & dental care

- Employee retention

• Create new and exciting desserts to renew our menus and engage the interest of customers 
• 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 
• Order new supplies, ingredients, and equipment for the pastry section, when needed, and within budget. 
• Ensure their section of the kitchen adheres to safety and health regulations. 
• Check quality of material and condition of equipment and devices used for cooking 
• Guide and motivate pastry assistants and bakers to work more efficiently 
• Identify staffing needs and help recruit and train personnel 
• Maintain a lean and orderly cooking station and adhere to health and safety standards

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field (Chinese cuisine) is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Good in Cutting,managing raw material.

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

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.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

· Capable of preparing delicious pizza and pasta dishes with skill and finesse

.With expertise in Italian cuisine would be advantageous

. We operates Bar, Italian Pizza & Wine

.Set up and handle all stations in the kitchen in daily operations

· Ensure the freshness of ingredients

· Check and prepare sufficient mise-en-place before meal period

· Cook food items accurately to standard recipes

· Plate food items according to standard presentation style

· Assist in creating and preparing menu items and daily specials

· Monitor the quality and quantity of food prepared

· Assist other kitchen staff as need arises

· Supervise performance of kitchen staff to ensure proper activity

· Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety

· Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly

· Promote good team spirit regularly

· Report the need for maintenance to appropriate staff· Effective communication skills

· Ability to work with figures and manage budget

· Ability to cope under stressful conditions

· Strong leadership skills

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 on weekend and public holiday

Born from a passion for elevating the dining experience, our restaurant is a celebration of the art and science of food, where time-honoured techniques merge with the modern sophistication of cutting-edge culinary practices. We are an upscale modern contemporary open fire grill restaurant. We are seeking an experienced and passionate Sous Chef to join our Head Chef in leading an exciting brand new upscale F&B concept in the heart of Singapore (Tanjong Pagar).

Position Overview: As a key member of our culinary team, the Sous Chef will work closely with the Head Chef to oversee kitchen operations, menu planning, manage food preparation, and maintain high standards of food quality and presentation. The Sous Chef will also be responsible for supervising kitchen staff, implementing menu enhancements, and ensuring a smooth and efficient workflow.

Responsibilities:

• Assist the Head Chef in planning and directing upscale food preparation, including menu development and execution
• Oversee kitchen staff to ensure the highest standards of food quality, presentation, and consistency
• Train and mentor kitchen staff to maintain a high level of culinary skills and professionalism
• Collaborate with the Head Chef to develop new menu items and seasonal specials
• Manage inventory and control food costs to maximize profitability
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment
• Assist in scheduling and managing kitchen staff to meet operational requirements
• Handle kitchen administrative tasks, such as ordering supplies and maintaining records

Requirements:

• Proven experience as a Sous Chef or senior line cook in a high-volume kitchen
• Culinary degree or equivalent certification is a plus
• Strong leadership and team management skills
• Excellent knowledge of culinary techniques, ingredients, and kitchen equipment
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Creativity and innovation in menu planning and food presentation
• Strong communication and interpersonal skills
• Be able to work an open fire grill
• Experienced in cooking steaks and other meats
• Experience in handling high value food items
• Flexibility to work evenings, weekends, and holidays as required

Benefits:

• Competitive salary and bonus structure
• Outpatient and dental coverage
• Opportunities for career growth and advancement
• A supportive and dynamic work environment
• 5 day work week

If you are a passionate and talented culinary professional looking for an opportunity to showcase your skills and contribute to a thriving kitchen team, we would love to hear from you. Please submit your resume and a cover letter outlining your relevant experience and why you would be a great fit for our team. Join us on our exciting journey today.

No quota for foreigners, only Singaporeans and PR.

The Corporate Chef is responsible for the overall culinary vision and direction of the group. This includes working closely with the Chef Partners for all restaurants and overseeing all aspects of the culinary operations, from menu development to food sourcing to kitchen staff management. You should possess a strong background in the culinary arts and a passion for providing excellent customer service.

Responsibilities:

• Develop and implement the culinary vision for the restaurant chain.
• Oversee the menu development process for all restaurants in the chain.
• Work with the purchasing department to source the highest quality ingredients.
• Develop and implement training programs for the kitchen staff.
• Conduct regular food tastings and evaluations.
• Oversee the daily culinary operations for all restaurants in the chain.
• Work with the FOH team to ensure a smooth and efficient dining experience for guests.
• Represent the company at industry events.
• Overall supervision and reporting of wear and tear of restaurant equipment.

Requirements:

• Degree in culinary arts or a related field.
• More than 10 years of experience in a management role in the restaurant industry.
• Strong leadership and interpersonal skills.
• Excellent communication and organizational skills.
• Ability to work independently and as part of a team.
• Strong attention to detail.
• Passion for providing excellent customer service.
• Strong understanding of the fine dining industry and the unique challenges and opportunities that it presents.
• Proven track record of success in managing and operating kitchens.
• High level of communication and interpersonal skills, as well as the ability to work independently and as part of a team.

Job Purpose:

To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.

Responsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organizes kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist executive chef with menu creation
• Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• Experience in the preparation of Indian fine-dining dishes is a must
• Thorough knowledge of wood fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communications skills
• Ability to multi-task and work under tight reporting timeline

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Outram
Salary: $3000 to $ 3500

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

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

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

[email protected] | 98503820

Senior Recruitment Consultant