OverEasy is a modern all-American diner, offering timeless diner classics and cocktails, elevated with quality ingredients and the warmest personality. OverEasy is located by the bay, boasting sweeping views of Singapore’s famed skyline.

OverEasy is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You’ll be in charge of:

• Planning of food preparation
• Handling mise-en-place
• Cooking menu items
• Ensuring great presentation by dressing dishing before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise
• Be an awesome role model for junior staff members

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

CHEF DE PARTIE

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen's activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

* Check freshness of food and ingredients

* Supervise and coordinate activities of cooks and other food preparation workers

* Develop recipes and determine how to present the food

* Plan menus and ensure uniform serving sizes and quality of meals

* Inspect supplies, equipment, and work areas for cleanliness and functionality

* Control and direct the food preparation process and any other relative activities

* Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

* Approve and "polish" dishes before they reach the customer

* Plan orders of equipment or ingredients according to identified shortages

Requirements

* Proven min 2 years to 5 years' experience as a chef

* Exceptional proven ability of kitchen management

* Ability in dividing responsibilities and monitoring progress

* Outstanding communication and leadership skills

* Up-to-date with culinary trends and optimized kitchen processes

Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala hotpot dishes, have barbeque skills, able to prepare chinese salad. (eg. Liang Ban Chai)
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experience.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.

We are looking for a Assistant Head Chef to lead and assist our Executive Chef for our kitchen operations and craft exceptional culinary experiences for our Vietnamese Restaurant.

Responsibilities include:
• Assist with Designing and executing innovative menus
• Overseeing kitchen operations, ensuring quality and efficiency
• Managing and mentoring a team of culinary professionals
• Monitoring food costs and inventory management
• Ensuring adherence to health and hygiene standards

Job Requirements:
•Previous Restaurant Experience,
•Extensive Food and Beverage Knowledge,
•Knowledge of Restaurant Regulations,
•Ability to Work Under Pressure,
•Exceptional Customer-Service Skills
• Strong creative skills and an eye for detail

K.Merleone Pte. Ltd.

EA Licence Number: 22C1177

Contact 88348112

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Reports directly to the Head Chef
• Proficient and innovative in culinary skills, specializing in French, Italian, Seafood, and Grilled cuisines

Requirements:

• Holds a NiTec or professional certification in culinary skills
• Minimum of 2 years of relevant experience in a similar role
• Preferably experienced in French, Italian, Seafood, and Grilled cuisines
• Demonstrates passion and energy for the culinary field
• Capable of working collaboratively in a diverse team environment

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

We are seeking a skilled and enthusiastic Chef De Partie to join our Pastry team. You will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

Job Description :

• Prepare and bake a variety of pastry-based confectioneries according to recipes and standards.
• Accurately measure and weigh ingredients.
• Ensure compliance with hygiene, safety, and quality standards at all times.
• Support food and beverage operations as needed.
• Contribute to continuous improvement initiatives within the pastry workstation.
• Communicate effectively with team members and escalate customer feedback through appropriate channels.
• Maintain a clean and organized work area.

Requirements:

• Proven relevant experience or have worked in similar role.
• At least 2 years of experience in similar capacity.
• Knowledge of pastry-making techniques and baking methods.
• Familiarity with hygiene and safety regulations in a kitchen environment.
• Strong attention to detail and ability to follow recipes accurately.
• Excellent communication skills and ability to work well in a team.
• Ability to work efficiently in a fast-paced environment.
• Singaporeans & PR only.
• Possess relevant professional qualifications.
• Able to work independently & a good team player.
• Good interpersonal and communication skills.
• 6 days work week.
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 18 Jan 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Job Description & Requirements

• Setting 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

Need to assist chef and cleaning work

work hours 8-5 pm

monday to friday

saturday half

sunday off

No need any skill / experience

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 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

Job Description

• Industry/ Organization Type: F&B
• Position Title: Kitchen Chef/Cook
• Working Location: Bukit Timah (main)
• Working Hours: 6 days (9 am – 10 pm, 10hours shift)
• Salary Package: Up to $2000 + Benefits (to be discussed during interview)
• Duration: Full Time/ Permanent

Key Responsibilities

• Ensure the quality and quantity of items ordered.
• Ensure proper storage of items ordered and take stock weekly.
• Work with the Chef on items needed and with Procurement to order these items.
• Ensure accurate deployment of clients’ orders daily.
• Be meticulous to ensure no item is missed.
• Coordinate with Operations on delivery timing.
• To adhere strictly to all established standard operating procedures.
• To wash, cut, and prepare food designated for cooking, and to verify that the prepared food meets the required quality and quantity.
• Maintain kitchen cleanliness, hygiene, and safety.
• Perform all other ad-hoc as assigned by management and supervisors.

APPLY NOW!!!

• Must be flexible and able to work during peak times including weekends and public holidays.
• Minimum Professional Certificate/Diploma.
• The main working location is at Bukit Timah, with deployment to other locations as needed.

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 #68431 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

GYUKATSU KYOTO KATSUGYU IS HIRING!

Summary and Benefits

• Salary: $3,000 - $3,500 (Depending on experience)
• Location: Raffles City Shopping Centre
• 5 days, 44 hours per week
• Sign-on bonus (T&C applies)
• Staff Discount
• Staff incentive program

ROLE & RESPONSIBILITIES

• Assist Executive Chef / Head Chef in the smooth running of the daily operations of the kitchen.
• Conducting stock-take of inventory.
• Ordering ingredients (Large quantities of selected ingredients must first be discussed with the Executive Chef / Head Chef).
• Ensuring stock is rotated, labelled, and stored in compliance with health regulations.
• Ensuring sufficiency of mis-en-place and delegate work to staff.
• Check daily menus and reservation / events lists to determine quantity of food items to be prepared.
• Ensuring kitchen equipment is kept in a safe, clean and fully functional condition.
• Assist in the preparation of ingredients, stocks, and soups for lunch and dinner.
• Discuss new menus or specials with Executive Chef / Head Chef and communicate new information to staff.
• Assist Executive Chef / Head Chef in the smooth running of the kitchen’s daily operations for a specific Station.
• Calling for orders.
• Preparing lunch and dinner dishes.
• Ensuring that food is served within stipulated time and is still warm when it is served to guests.
• Ensure the consistency of the quality of food prepared by staff.
• Ensure that food is prepared to the highest standards within the company guidelines.
• Ensure food planning and hygiene is adhered to by staff.
• Monitor quality of food leaving the kitchen to ensure maximum guest satisfaction.
• Assist to clean the kitchen after dinner.
• Ensuring general cleanliness of the kitchen.

REQUIREMENTS

• At least 1-3 years of relevant experience in the F&B industry.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period
• would be preferred.
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays.

**We regret to inform that only shortlisted candidates will be notified. **

Please click on APPLY button or send your resume directly to [email protected] with your availability date and expected salary.

Requirement

• Uniform provided
• Candidate must be a team player and take direction well

Responsibilities

• Following all guidelines for food hygiene and health and safety as per NEA regulations.
• Daily and weekly ordering of stock as well as monitoring stock take and stock rotation.
• Control of ALL food that leaves the kitchen.
• Take full responsibility for the cleaning of the kitchen and workspaces
• Follow all SOPs handed down by the management
• Experience in preparing north and south indian dishes.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Hotel Indigo colleagues are the people at the centre of every new story. They make all guests feel welcome in the neighbourhood and at home in the hotel. At Hotel Indigo® we deliver inspired service. Our guest are explorers. A discerning set of individuals who bring their curiosity, uniqueness, and informality to everything they do in life. They are people who approach travel as an opportunity to expand their mind, learn new things, and create memories they can share that last a lifetime.

Hotel Indigo colleagues are warm, personal, and unscripted. They embrace the individuality and diversity of everyone. They enjoy iconic, worldly locations and are drawn to discovering what makes each of them unique. They are inspiring storytellers who inject positivity into their environment. They combine informality and fun with professionalism and sophistication.

Join us as a Chef De Partie in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

• Works with Supervisor in the preparation and management of the Department’s budget
• Works with Supervisor in manpower planning and management needs
• Provides direction to the Kitchen helpers, including Demi Chef, Cook and Commis Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Planning of menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.
• Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines

Qualifications and requirements

With 2 years’ experience as a Chef De Partie or an equivalent combination of education and experience. Obtained food service permit or valid health/food handler card as required by local government agency.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company Problem solving and training abilities.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meals
• Birthday Off
• Medical Benefits
• Dental Benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6500 hotels in over 100 countries around the world.

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistent presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up before service and maintain
• The highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders promptly
• Assist other cooks during food assemblies
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers' feedback and requirements for a specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitize
• Other duties as assigned by management

Job Requirement:

• At least 2 years of proven experience in a CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools, and processes
• Ability to work efficiently under pressure
• Able to work in a hot and humid environment
• Great communication and interpersonal skills
• Ability to multitask
• Ability to work independently and under pressure
• Able to perform Flexi shift, and able to work on weekends and public holidays
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Roles & Responsibilities

Job Description & Requirements

An amazing opportunity to curate and craft new dishes, desserts, and specials, the sky is the limit!

Comfortable working hours (morning until early evening) and great work-life balance

Joining a founded and fan-favorite brand.

Competitive salary and benefits!

Responsibilities

Help develope menu ideas and concepts, such as specials, new dishes, revamping brunch, etc.

Maintaining the high standards of food quality and safety.

Manage day to day operations of the kitchen and managing stock deliveries.

Maintain the concepts quality goals, operational efficiency, productivity levels, food and service quality, and customer service standards.

Respond efficiently and accurately to guest feedback and complaints.

Regularly review product quality and research new vendors.

Work closely with the floor manager to ensure excellent service.

Prepares food for a specific area of the kitchen, such as the grill, stove, or vegetable prep area

Ensures food hygiene and health and safety standards are met

Monitors portion and waste control

Maintains a clean and organized kitchen

Reports to a sous chef or head chef

Requirements

No experience needed

Passion for creating and working in a kitchen environment.

A positive and collaborative attitude that fosters teamwork and a pleasant work environment.

Ability to work efficiently in a fast-paced environment while ensuring quality and consistency in all dishes.

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Plan and execute menus according to the standard recipes or company requirement
• Ensure consistent presentation of prepared food items
• Ensure high levels of customer satisfaction in food quality and presentation
• Assist with daily kitchen prep work and station set-up before service and maintain
• the highest quality food preparation standards
• Ensure that all stocks are kept under optimum conditions
• Place orders promptly
• Assist other cooks during food assemblies
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation
• Ensure adherence to all relevant health, safety, and hygiene standards
• Improve food quality based on customers' feedback and requirements for a specific diet
• Keep records and accounts of food purchases
• Keep kitchen area clean, safe, and well sanitize
• Other duties as assigned by management

Job Requirement:

• At least 2 years of proven experience in a CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools, and processes
• Ability to work efficiently under pressure
• Able to work in a hot and humid environment
• Great communication and interpersonal skills
• Ability to multitask
• Ability to work independently and under pressure
• Able to perform Flexi shift, and able to work on weekends and public holidays
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required.

Overview

A fantastic opportunity for a creative, passionate and driven individual to be part of a Singaporean heritage brand with opportunities for long-term career progression as the business grows. You will be the expert in recipe development and culinary innovation.

As a R&D Chef, you will work closely with the management and quality assurance department to develop new recipes and refine taste profiles through experimentation for catering and supermarket retail products. You will train kitchen team members, supervise and coordinate all culinary activities. You are also responsible for preparing consistent, high quality food products and improve efficiency to streamline kitchen operations.

Responsibilities include:

• Create new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations

• Confirm product formulations and other information for constructing product specifications and documentation

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes

• Plan, manage and run panel sessions and sensory tests on food products

• Review ingredients to meet customer needs and requirements

• Support business development team by preparing samples for local and overseas customers

• Monitor and maintain product quality and food safety system

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow all safety and sanitation policies when handling food and beverages

Minimum qualifications

• Relevant working experience in F&B

• Culinary-related certifications/Diploma preferred

• Fluency in English

Requirements

• Good communication and interpersonal skills

• Able to work within deadlines and well-organised in handling multiple projects

• Strong and proven track record of executing projects

• Positive attitude and eager to learn

• Display strong initiative and able to work independently

• Thrive in a fast-paced environment and able to adapt quickly

• Strong understanding of food manufacturing processes

• Proficient in cost management and production efficiency strategies

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Ensure daily operations of the kitchen run smoothly and efficiently
• Plan and assign daily workloads and schedules to the team member
• Responsible for monitoring food quality, and consistency and ensuring the food presented is of the highest quality
• Ensure proper purchasing, receiving, and ingredient storage standards in the kitchen
• Guide, monitor, and ensure kitchen staff are well-trained
• To assist in any of the kitchens may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene, and sanitation in the kitchen. This includes working areas, utensils, and other kitchen equipment.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and in a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by Management

Job Requirement:

• Good knowledge of brunch-style cooking and Western cuisine is preferred.
• Formal culinary training in Food Preparation & Culinary management is an added advantage
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in a hot and humid environment
• Team Player
• At least 3-4 years (s) of working experience in the related field is required
• Candidate must possess at least a Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• Able to perform Flexi Shift, and able to work on weekends and public holidays.
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

We are looking for experinced Chinese Food Chef with Mala/Spicy Hotpst for at less 3 Years.

He need to be proficient in Chinese cooking , able to cook , Manage kitchen team and operations (including procurement, quality control).

His duty and job scope include and not limited to：

• preparation of ingredients for food dishes in designated outlet(s)
• ordering and ensuring food and stock supplies are consistent in quality
• overall responsible for food/ingredient quality preparation and hygiene standards
• Responsible for storing and packing of food and ingredients in neat and orderly manner according to approved safety and hygiene standards
• Responsible for cost control and budgeting for food supplies to ensure competitiveness
• Any other duties as assigned by the Management from time to time, including assisting or being tasked to handle other kitchen sections’ duties

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Chef de Partie

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Prepare and cook specific sections of the menu with care and precision
• Maintain high standards of food quality and presentation
• Ensure cleanliness and organization of workstations
• Assist with inventory management and ordering supplies
• Support junior kitchen staff along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills
• Ability to work efficiently under pressure
• Friendly and cooperative

How to Apply: Please send your resume and cover letter to [email protected].

Hunan Cuisine Restaurant in Chinatown

working time from 10am to 10pm, detail time negotiated

excellent in knife skilles

expericen with food preparation

湖南湘菜馆

在牛车水附近

工作时间10am to 10pm 具体可以商量

需要刀工好 有厨房经验 切菜配菜

Hunan Cuisine Restaurant in Chinatown

working time from 10am to 10pm, detail time negotiated

excellent in knife skilles

expericen with food preparation

湖南湘菜馆

在牛车水附近

工作时间10am to 10pm 具体可以商量

需要刀工好 有厨房经验 切菜配菜

Sushi Kyuu, led by Shunsui, a recipient of the Singapore Michelin Plate for six consecutive years, is hiring a head sushi chef trainee.

Job Description

- Create attractive sashimi and sushi dishes under the direction of the head sushi chef

- Serving dishes and liaising with customers over the counter

- Manage kitchen supplies and equipment

- Maintain cleanliness of the outlet

Requirements

-Minimum of 2 years experience as sushi chef

-Sufficient knowledge of Japanese cuisine

Job Details

Salary: from $3,500 to $4,500

Working Days: 6 days per week

Location: City (Orchard, Bugis area)

MAIN DUTIES:

Position Requirements

• The Jr. Sous Chef assists the Sous Chef with his responsibilities for day to day running of his assigned kitchens. He replaces Sous chef in their absence.
• He provides leadership, training and supervision on all production in his kitchens and oversees the quality as well as timely distribution of the food product originating from his kitchens.
• Technical knowledge and job skills training related to all food served at the hotel and the effective use of provided materials.
• Assists in the preparation and control of daily and weekly market lists.

Administration

• He is to ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Has to be familiar with local requirements and sanitation regulations.
• Assists the Sous Chef with planning, co- ordination and supervision of all menu implementations.
• Proposed and initiate when approved, new services and product for our guests.

Miscellaneous

• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
• All ambassadors may be assigned to other duties in the hotel as and when required by business levels.