Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
Assisting with the unloading of delivered food supplies.
Organizing and correctly storing food supplies.
Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

- Fresh Graduates with culinary skills and passion are welcomed

- Willingness to learn and enjoy staying in the kitchen environment

We regret that only shortlisted candidates will be notified.

Adeline Tan

EA Licence Number: 23C1668

Registration Number: R23115708

Ezline Pte Ltd

Head Chef
Working days: 5 days per week
Salary: $5000 - $6500
Location: NEWest Mall (Clementi)

Job scope:

• Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day
• operations .
• Controls and directs the food preparation process efficiently and professionally.
• Ensure exceptional food quality and presentation consistently.
• Collaborate with management to drive the culinary direction of the restaurant.
• Manages raw material stocks and ensures minimal wastage.
• Organise daily food preparations and mise en place to ensure smooth kitchen
• operations.
• Follows and strictly implements all food and sanitary rules as well as safety guidelines.
• Ensure all recipes are recorded accurately and up to date.

Requirements:

• Relevant experience
• Certification in culinary would be beneficial

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

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

- Preparing and cooking dishes according to the head chef's specifications ensuring quality and consistency

- Supervising junior kitchen staff, and maintaining a clean and organized workspace.

- Role is essential in contributing to the smooth functioning of the kitchen and delivering high-quality cuisine to customers

- Also should have few years of experience in culinary roles, demonstrating proficiency in their assigned station and a solid understanding of kitchen operations.

- Strong culinary skills, attention to detail, and the ability to work well under pressure

- Previous experience in supervisory or leadership roles within a kitchen environment is also advantageous

Chef de Partie Job Description: Top Duties and Qualifications

A Chef de Partie, or Line Cook, is responsible for food preparation. Their primary duties include preparing food before meal service begins, setting up and stocking kitchen stations and plating cooked foods.

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Related Job Titles

• Bar Staff
• Barista
• Chef
• Cook
• Waiter

Chef de Partie duties and responsibilities

The duties and responsibilities of a Chef de Partie vary depending on the restaurant, but they usually include:

Copy this sectionSetting up the kitchen prior to a restaurant’s opening Preparing a particular kitchen station by bringing all food containers to that point in the line Cooking a specific portion of each plated meal Assisting with marinating, cutting and precooking foods Cleaning the kitchen before the restaurant closes Cleaning and sanitising their area with warm water and soap Wrapping unused items and storing them in proper areas at the end of a shift Plating food creatively and maximising customer enjoyment

Be Part of the BYD by 1826

* 5 Days workweek / 44 Hours

* Restaurant near MRT/Multiple Location

Job Responsibilities:

• Operates under the guidance and recommendations of the Sous Chef to ensure that the team delivers great food
• Enjoy creating a lively and friendly working environment and maintaining positive working relationships with other departments.
• Takes care of daily food preparation and duties assigned by the Sous Chef.
• Coordinate daily tasks with the Sous Chef to ensure the kitchen and service run like clockwork.
• Estimate the daily food requirements and checks the quality of raw and cooked food products.
• Ensure that the production, preparation, and presentation of food are in line with the agreed presentation.
• Ensure high levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Have solid knowledge of all standard procedures and policies concerning food preparation, deliveries, storage, and hygiene.
• Full awareness of all menu items, recipes, methods of production, and presentation standards.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Take ownership for using equipment correctly and reporting any issues appropriately.
• Take personal responsibility for hygiene, safety, and correct use of equipment and utensils and supports the rest of the team to do the same.
• Maintain best practices with regards to expiry dates and storage of food items.
• Set an example to others for personal hygiene and cleanliness on and off duty.
• Takes an active role in providing feedback and reporting of issues as they arise.
• Prepare ingredients that should be frequently available (vegetables, spices, etc.)
• Puts effort in optimizing the cooking process with attention to speed and quality.
• Can carry out any other duties as required.

Requirements:

• Mature, responsible, self-driven with a positive attitude
• Able to work in a fast pace enivronment
• Training will be provided for non-experienced candidates
• Have a passion to keep learning and innovate
• Must be prepared to work on shift roster (weekends and public holidays)
• Ability to work in a fast pace environment

Only Singaporean needs apply.

Job Overview

As a Demi Chef, you are responsible for supporting the Chef in the kitchen delivering consistently high-quality products, handling and receiving of goods and good hygiene practices.

Demonstrating good knowledge of basic techniques, you will be ensuring the highest quality standards and consistency in the daily production as well as accommodating and advising clients with special requests and demands.

Roles & Responsibilities

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

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

• Coordinates daily tasks with the Sous Chef.

• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

• Ensure that the production, preparation and presentation of food are always of the highest quality.

• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

• Full awareness of all menu items, their recipes, methods of production and presentation standards.

• Follows good preservation standards for the proper handling of all food products at the right temperature.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

• Personally responsible for hygiene, safety and correct use of equipment and utensils.

• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

• Checks periodically expiry dates and proper storage of food items in the section.

• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.

• Guides and trains the subordinates daily to ensure high motivation and economical working environment.

• Assess quality control and adhere to restaurant service standards.

• Carry out any other duties as required by management.

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

Requirements

• High School Diploma or a bachelor’s degree in culinary arts

• Proven work experience as a Demi Chef, Chef, or a similar role in the hospitality industry.

• Experience in fine dining restaurants are highly advantageous.

• Complete knowledge of the industry’s best practices, hygiene, and safety standards

• Familiarity with food preparation techniques and kitchen equipment

• Excellent hygiene standards

• Good time management and organizational skills

• Strong communication and listening skills

• Ability to multitask and prioritize tasks

• Ability to work at flexible hours and on weekends

• A team player as well as able to work independently

• Having an eye for detail

• Ability to offer excellent customer service

Get in touch with us if you will be able to take up the job responsibilities. We would love to hear from you.

Job Responsibilities and Description:

Position Overview:As a Chinese Chef specializing in Sichuan cuisine, you will play a pivotal role in our restaurant's culinary team. Your expertise in preparing authentic Sichuan dishes will be essential in providing our customers with an unforgettable dining experience. Please note that this position requires working on public holidays and weekends to meet the demands of our restaurant.

1. Culinary Expertise:

· Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

2. Menu Development:

· Collaborate with the restaurant management to create and refine Sichuan-inspired menu offerings, ensuring variety and innovation while considering customer preferences.

3. Food Safety and Hygiene:

· Strictly follow food safety and sanitation guidelines to maintain a clean and safe kitchen environment.

· Monitor and manage food inventory to minimize waste and ensure freshness.

4. Quality Control:

· Consistently maintain the taste, appearance, and quality of Sichuan dishes to meet or exceed customer expectations.

5. Team Collaboration:

· Work closely with other kitchen staff to coordinate food preparation and ensure timely service.

· Train and mentor junior kitchen staff in Sichuan cooking techniques and recipes.

6. Customer Satisfaction:

· Pay attention to customer feedback and make necessary adjustments to dishes to meet customer preferences.

· Interact with customers when appropriate to provide information and enhance their dining experience.

7. Work Schedule:

· Be willing to work on public holidays and weekends, as these are peak times for our restaurant.

· Maintain a flexible schedule to accommodate the restaurant's needs.

8. Kitchen Management:

· Assist in managing the kitchen operations, including ordering supplies, controlling costs, and maintaining kitchen equipment.

Qualifications:

· Proven experience as a Chinese Chef with expertise in preparing Sichuan dishes.

· Knowledge of Sichuan cooking techniques, ingredients, and flavor profiles.

· Strong culinary creativity and passion for authentic Chinese cuisine.

· Excellent communication and teamwork skills.

· Ability to work under pressure and in a fast-paced environment.

· Understanding of food safety and hygiene regulations.

· Flexibility to work on public holidays and weekends.

If you are a talented Chinese Chef with a passion for Sichuan cuisine and a commitment to delivering exceptional food quality, we encourage you to apply for this exciting opportunity. Join our culinary team and contribute to creating memorable dining experiences for our valued customers.

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

• Customer service
• The ability to manage a team of cooks
• Organization skills
• Time management skills
• Attention to detail
• The ability to work under extreme pressure
• The ability to communicate in a fast-moving environment
• The ability to make good food consistently, even in a busy kitchen
• Customer service
• The ability to manage a team of cooks
• Organization skills
• Time management skills
• Attention to detail
• The ability to work under extreme pressure
• The ability to communicate in a fast-moving environment
• The ability to make good food consistently, even in a busy kitchen

As Kitchen Crew, you will be using the freshest ingredients and producing great tasting food that our customers will come back for again and again. Working in an open kitchen, you will play your part in creating a sociable atmosphere and memorable experience with style and passion.

Requirements - Skills

Relevant experience preferred

Able to work in a fast-paced environment with minimal supervision

Basic command of spoken English

Able to work on shifts, weekends and public holidays

Requirements – Behaviour

Positive attitude

We are looking for Chef De Partie who has experience in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats, and cheeses.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Responsible of daily food preparation and duties assigned by Chef in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Chef in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Chef in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Chef in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Sous Chef daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.

Job Description

Main Responsibilities

-Report to the Congee Chef 1

-Assist the preparation of menu-items for the Congee section

-Deputisein the absence of the Congee Chef 1

-e- procurement of ingredients and update GRN

-Maintain quality control for all products including monitoring freshness of product

-Ensure the consistency and the quality of food served in the restaurant

-Clean and sanitize work stations and equipment

-Assist in managing discipline, cleanliness and hygiene of the kitchen area

-Participate in checking of all purchased supplies for quality and account for each delivered item

-Assist in bi-monthly stock take and monitoring stock level

-Adhere to hygiene and safety standards

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 3 years of experience in a similar restaurant concept for Congee Chef 2 (Grade 3)

-Minimum 1years of experience in a similar restaurant concept for Congee Chef 3(Grade 1)

-Proficient with Congee specialities

-Strict sense of hygiene and safety standards

Job Description & Requirements

• Report to the Kitchen Leader
• Oversee and ensure the smooth operations of the Outlet
• Food Preparation and cook the wide variety of food offered in Outlet
• Motivate and inspire the team to achieve monthly sales target
• Ensure smooth operations through setting and enforcing high standard of food and beverage quality.
• Maintain strong hygiene and safety standards, ensure utmost cleanliness, hygiene and safety standards are kept
• Strong sense of customer service, attend to customers’ enquiries and complaints and constantly obtain customer feedback during operations to ensure satisfaction
• Analyse financial performance, formulate and implement strategies to maximise productivity and profitability
• Ensure accuracy and timely submission of paperwork to HQ
• Prepare beverages
• Conduct interviews and recruit suitable candidates
• Read emails and conduct briefings and meet staff to ensure timely sharing of information as well as to gather feedback from the ground
• Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
• Able to deploy, supervise, direct, Foster and build strong employee relations in the restaurant to motivate staff
• Brief staff on menu items, customer service standards and other required matters
• Take charge of inventory control and conduct bi-monthly stock take
• Update GRN and perform e-Procurement
• Plan staff duty roster and cleaning duties
• Handle cashiering duties, daily sales collection, cashiers float and petty cash claims
• Perform banking duties
• Responsible for staff training, orientation and discipline issues
• Continuous innovation to achieve business goals
• Create a fun and healthy working environment for outlet staff
• Any other appropriate duties and responsibilities as assigne

We are currently seeking a highly skilled and experienced Sous Chef. You will play a crucial role in our establishment by leading and managing the kitchen operations. You will have the opportunity to showcase your culinary expertise and creativity while overseeing the preparation and presentation of our delectable dishes.

Responsibilities:

• To develop and implement business strategies that are aligned with the company’s overall mission, vision, values and strategies
• Extensive experience in creating delectable pasta dishes, ranging from classic Italian favourite’s to innovative creations. Mastery of various pasta types, sauces, and cooking methods to deliver exceptional taste and texture.
• Kitchen Management: Supervise and coordinate all activities in the kitchen, including food preparation, cooking, and plating. Monitor inventory levels, order supplies, and manage the kitchen budget efficiently.
• Food Safety and Hygiene: Ensure strict compliance with food safety regulations and maintain high standards of cleanliness and hygiene in the kitchen area. Conduct regular inspections to identify and address any potential hazards or issues.
• Menu Costing: Assist in determining ingredient costs, portion sizes, and menu pricing tomaintain profitability while delivering an exceptional dining experience
• Implement direction and organize the culinary team to ensure the smooth operation of he kitchen
• Recruit and manage kitchen staff

Requirements:

· Minimum 7 years of proven experience in similar cuisine or concept

· Well-versed in management and organizational skills

· Good understanding of food cost control, budgeting, and profitability analysis

· Ability to work under pressure and in a fast-paced environment.

• Strong leadership and management skills with the ability to motivate and inspire a team.

If you are a dedicated and talented Chef looking for a new challenge, we invite you to join our team. Please submit your resume, along with a cover letter highlighting your relevant experience.

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

Working days: 5 days per week
Salary: $5000 - $6500
Location: NEWest Mall (Clementi)

Job scope:

• Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day
• operations .
• Controls and directs the food preparation process efficiently and professionally.
• Ensure exceptional food quality and presentation consistently.
• Collaborate with management to drive the culinary direction of the restaurant.
• Manages raw material stocks and ensures minimal wastage.
• Organise daily food preparations and mise en place to ensure smooth kitchen
• operations.
• Follows and strictly implements all food and sanitary rules as well as safety guidelines.
• Ensure all recipes are recorded accurately and up to date.

Requirements:

• Relevant experience
• Certification in culinary would be beneficial

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

Job Descriptions

• Prepare and cook diverse Asian and Western dishes in line with the restaurant's standards.
• Innovate and contribute to the menu, ensuring a variety of appealing culinary options.
• Manage kitchen operations, supervise staff, and maintain high-quality, timely service.
• Enforce food safety regulations and uphold kitchen hygiene standards.
• Control inventory, order supplies, and minimize waste for cost efficiency.
• Collaborate on special events and promotions with the management team.
• Keep updated on industry trends and culinary techniques.
• Maintain a clean and organized kitchen workspace.

Job Requirements

• Minimum 2 years of experience in Asian and Western cuisine.
• Proficiency in creating authentic and innovative dishes.
• Strong understanding of food safety and hygiene.
• Leadership and communication skills for effective team management.
• Passion for culinary arts and commitment to quality.
• Knowledge of inventory management and cost control practices.

Working hours

• 6 days a week
• 5 pm - 11 pm

Job Description & Requirements:

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standard.
• Ensure kitchen housekeeping is carry on as scheduled.
• Always ensure kitchen team members are following kitchen SOP manual.
• Understand and support hall operation.

Job Description & Requirements

• Understands the company culture and exemplifies the brand style.
• Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
• Effective reporting and discussing with the direct report.
• Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
• Ensure that all foods are served as fast as possible.
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standard.
• Ensure kitchen housekeeping is carry on as scheduled.
• Always ensure kitchen team members are following kitchen SOP manual.
• Understand and support hall operation.

Job Scope:
Must have prior experience and know how to open, close and manage stall

2) Economical mixed rice chef
Must have prior experience and now how to cook all dishes and create new dishes when requested by management

Interested applicants can send your resume to +65 81813320 and allow our Consultant to match you with our Clients.

Wang Yili Reg No: R21101168

Advance Recruitment Pte Ltd EA No: 21C0678

chef Job Description & Requirements

Restaurant chef Responsibilities:

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned.
• Help lead and inspire our kitchen staff with the restaurant manager.
• Wow our guests with amazing dishes.

Restaurant chef Requirements:

• High school diploma or equivalent preferred.
• Culinary school 2-4 year degree or foreign equivalency preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• The kitchen is relatively hot, accepting high temperature working environment
• Work 6 days a week, need to work on weekends
• Able to work on nitht-shift

JOB SCOPE

· Provides quality food products for our guests and supports in achieving all goals designated by the Executive Chef

· Ensures overall efficiency in food production and general cleaning of kitchens, equipment and utensils.

· Ensures local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed.

· Complies and ensures hygiene policies are strictly adhered to a daily basis. Conducts training on hygiene standards and performs regular inspections with outlet chefs and stewarding.

· Ensures that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place.

· Develops interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market. Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets.

· Tastes food regularly and expresses informed and constructive suggestions to outlet Chefs regarding food preparation and presentation.

· Reviews sales and food cost on a regular basis to achieve budgetary goals.

· Assists the Executive Chef with annual budgets.

· Evaluates, revises and improves existing Department policies and procedures. Prepares other required operational Department reports.

· Coordinates equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward

· Estimates food consumption to schedule purchases and requisition of raw materials.

· Maintains a good knowledge of industry trends and changes.

· Ensures non-standard culinary requests are met, in particular due to special dietary needs of guests.

· Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.

· Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.

· Investigates and resolves guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions.

· Ensures a cooperative and professional rapport is maintained with all external controls.

· Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.

JOB REQUIREMENTS

· Degree or Diploma in Culinary with at least 12 years of experiences in a high-volume restaurant or 4-5 star hotel.

· Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment.

· Knowledge of cuisines, preparation and service is an advantage.

· Understand latest culinary concepts in a broad range of cuisines

· Good knowledge on basic accounting and calculation of food costs.

· Excellent logistical, culinary and leadership skills.

· Able to instill safety and sanitation habits.

· Fluent in English, knowledge of additional languages is advantages.

· Willing and able to work shift work.

· Have a well-groomed, professional appearance.

· Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens.

Chef de Partie

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Maxwell

Salary: Up 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.

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

Lee Wan Ling | Reg No: R23116154

THE SUPREME HR ADVISORY PTE LTD | EA No: 14C7279

• Prepare, cook and serve a variety of items in accordance with specific menus.
• Stock take and ordering stocks from supplier
• Maintaining food quality and standard
• Ensuring the food preparation areas are clean and hygienic
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred, no experience candidates may apply, training will be provided
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601