Responsibilities

• 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• Check freshness of food and discard out-of-date items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

Requirements and skills

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations

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

Responsibilities

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

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

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

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

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

· Familiarity with sanitation regulations.

Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Requirements:

• Diploma/Degree in Culinary or equivalent.
• Relevant experience working in a similar role.
• Ability to work well in a team.
• 5 days work

JOB SUMMARY

The Chef-de-Partie will assist the Junior Sous Chef in the supervision of the kitchen associate, to ensure food preparation is done according to Marriott Standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

Essential Functions:

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
2. Ensure that all workstations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Coordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.
3. Constantly spot-check food and quality service during all meal periods to ensure the foods served to meet our portion control and quality standards. Perform as expediter during peak meal periods.
4. Good communication with Sous Chef, Junior Sous Chef, Pastry Chef, and Section Chef-de-Partie.
5. Participate in developing A-La-Carte Menu, buffet menu, and 15 minutes training program.
6. Ensure 39 points checklist is being followed.
7. Understand job descriptions of all associates.
8. Supervise and assist in total food production effort.
9. Assist in training and development of associates.
10. Each associate is expected to carry out all reasonable requests by management that the associate is capable of performing.

Job Duties:

1. Report all records as steak charts, roast meat charts, production charts, etc.
2. Ensure sanitation of all areas.
3. Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems.
4. Conduct 15 minutes training.
5. Regulating report all needed maintenance projects to the Junior Sous Chef/ Sous Chef.
6. Ensure that associates are at their stations on time in the correct uniform and wearing a hat or hair net.
7. Maintain proper pars, maintain top quality freshness.
8. Ensure that all stations are properly cleaned at the end of each shift.
9. Any other duties may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Minimum 3 years of working experience in the same capacity
• Able to cope in a face paced environment
• Good team player and team builder

We regret that only shortlisted applicants will be notified.

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Lead, mentor, and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costs and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Job Responsibilities

• Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.
• Ensures all food is consistently prepared and presented according to company standards
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analysing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly/monthly menu changes
• Manages and reduces food wastes, based on thorough analysis.
• Performs other tasks as assigned by Executive Sous Chef and/or Immediate Supervisor

Job Requirements

• At least 3 years’ experience in relevant field
• A self-starter and team player with excellent communication skills
• Committed to serving food of the highest quality
• Willing to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Have a strong working knowledge in various cuisines
• Possess WSQ Food Safety Level 1 Certification
• Singaporeans/PRs preferred

Please note that our establishments serve pork.

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

- Permanent

- Ubi Grove

- 44 hours per week, Mon to Fri: 7:00am to 4:30pm or 7:30am to 5pm. Alternate Sat: 7:30am to 12noon

- Up to $2,500

Responsibilities:

• Management of Food Supply
• Plan and purchase food and necessary supplies needed to provide food service, ensuring sufficient quantity of food and in a timely manner.
• Organise storage of food after its delivery or purchase
• Keep an accurate inventory of supplies and order replacement of supplies as needed.
  
• Food Preparation
• Assist the Head Chef.
• Set up workstations with all needed ingredients and cooking equipment, prepare ingredients to use in cooking.
• Prepare nutritious meals and snacks for infants, children and staff.
• Ensure provision for children with food allergy/medical exceptions.
• Practise safe food handling techniques in food preparation and storage.
• Distribute food and water to classroom.
  
• Hygiene
• Responsible for cleaning the kitchen between meals, including putting away food for future meals, washing pots and pans, utensils and plates, kitchen towels and cleaning counters and tables.
• Maintain a safe and sanitary kitchen, pantry and storage areas; wash items used for food preparation.
• Ensure proper disposal of leftover food product.
  
• Personal Development
• Attend training workshops, conferences in order to maintain and improve professional competence.
  
• Others
• Occasionally takes on extra duties, such as cleaning when the kitchen is short-staff
• Undertake any other adhoc duties or projects as assigned by supervisor
  

Period:

• Permanent

Location:

• Ubi Grove

Working Hours:

• Mon to Fri: 7:00am to 4:30pm or 7:30am to 5pm.
• Alternate Sat: 7:30am to 12pm

Salary:

• Up to $2,500

Requirements:

• Must possess at least Primary/Secondary School/"O" Level in any field
• Must possess food and hygiene certification
• At least 1 Year(s) of working experience in the related field is required for this position

Interested applicants, kindly email your detailed resume (MS Word format is preferred):
[email protected]

Please ensure that applications sent through email are no bigger than 1Mb.

We thank all applicants for your interest but regret to inform that only shortlisted candidates would be notified.

Success Human Resource Centre Pte Ltd (EA License Number: 97C4832)

3 Shenton Way, #19-01 Shenton House, Singapore 068805

T: 6337 3183 | F: 6337 0329 | W: www.successhrc.com.sg

Job Responsibilities

• Prepares and ensures consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• The Sous Chef also assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff is obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under the supervision of the Executive Sous Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are of consistently good quality and that established portion sizes are adhered to.
• Ensures all food is consistently prepared and presented according to company standards
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining the standard of cleanliness and organization in kitchens and food storage areas
• Aids in identifying and analysing ongoing training needs of staff throughout the year
• Assists and gives feedback on weekly/monthly menu changes
• Manages and reduces food wastes, based on thorough analysis.
• Performs other tasks as assigned by Executive Sous Chef

Job Requirements

• At least 3 years’ experience in relevant field
• A self-starter and team player with excellent communication skills
• Committed to serving food of the highest quality
• Willing to work shifts and on weekends and public holidays
• Well-versed knowledge and good understanding of hygiene, health and safety practices
• Have a strong working knowledge in Japanese cuisine
• Possess WSQ Food Safety Level 1 Certification
• Singaporeans and PRs preferred.

Please note that our establishments serve pork.

Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.
2. Making sure all daily functions, seminar coffee break are in time (half an hour before the function time.
3. Control all the pastry and bakery order stocks.
4. Attend BEO meeting if Pastry Chef off duty.
5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in breakfast, hi-tea, lunch and dinner.
6. Room service room amenity.
7. Check on all a la carte stock, available, fresh, date and labelled.
8. Work closely with Pastry Chef on the 39 points checklist.
9. Check on goods send in by outside supplier, make sure goods are acceptable (Quality Control)
10. Contribute new ideas or try out new recipes on cakes, desserts and show pieces together with the Pastry Chef.
11. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• At least 1 year of experience in similar capacity
• Able to work in a fast-paced environment
• Able to multi tasked and committed to the quality of food served
• Excellent working attitude and willing to constantly grow his/her skills

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

Hiring Full time Chef (Chinese & Western Cuisine)

Responsibilities:

• Responsible for Kitchen duties, cooking and food preparation.

• Assist in preparation and standby ingredients for cooking.

• Ensure food and presentation quality is maintained.

• Adhere compliance to the company’s rules, regulations and food preparation SOPs.

• Maintain food hygiene, and workplace safety standards.

• Maintain kitchen cleanliness and involve in cleaning duties.

• Other tasks as assigned

• Training provided (All welcome!)

Requirement:

• Hardworking & Alert

• Responsible

• Positive attitude and pro-active

• Able to converse in mandarin (to communicate with china colleagues)

• Able to start work immediately

• 6 days work week (weekday off)

• 9am-9pm

Contact 91898878 for an interview

Address: 28 Jalan Kelulut (S)809045

We are a modern Asian restaurant looking for an experienced and motivated Junior Sous Chef to join our team!

You will be responsible for assisting the head chef in all aspects of food preparation, cooking, and presentation. You will also be responsible for supervising and training other kitchen staff, as well as maintaining high standards of cleanliness and safety in the kitchen.

The ideal candidate will have previous experience working in a professional restaurant kitchen, able to work well under pressure, and have excellent time management and organisational skills.

Salary: S$4,000 - $4,500 depending on work experience

Benefits:

• 5 Days Work Week
• Monthly Sales Incentive $250 to $500
• Staff Meals Provided
• Birthday Benefits

Responsibilities:

• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Keeps cooking stations stocked, especially before and during prime operation hours
• Helps train new kitchen employees to restaurant and kitchen standards
• Perform other administrative tasks as will be communicated by superiors
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organisation, staff ability, and training opportunities
• Communicates well with members of staff in other areas of the business, including managers and front of house teams
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• At least 3 years of relevant experience in a professional kitchen
• Knowledge of applicable safety and sanitation procedures
• Knowledge of food cost, inventory management and purchasing
• Ability to work well under pressure
• Ability to work effectively as part of a team
• Ability to supervise and train junior team members
• Good interpersonal skills and ability to communicate effectively with customers, clients, and colleagues
• Good time management and organisational skills
• Attention to detail

Schedule:

• Day shift
• Holidays
• Monday to Friday
• Weekend availability

Supplemental pay types:

• Performance bonus

Experience:

• professional kitchen: 3 years (Preferred)

Welcome to Bites & Brews Singapore, where culinary innovation meets career excellence! As we unveil our first flagship restaurant in Singapore, we're on the lookout for talented individuals to join our dynamic team.

At Bites & Brews, we believe in crafting more than just exceptional culinary experiences; we're shaping careers and building a community of passionate professionals. Whether you're a skilled chef, a hospitality enthusiast, or a creative mind in the kitchen, we have a place for you.

Apply now and be part of our extraordinary team!

Instagram: bites&brewslifestyle

Work Location: 15 Crane Road

Working Hours: Flexible working hours; exact schedule to be discussed during the interview.

Job Description:

• Assist in the preparation of ingredients and mise en place under the supervision of senior chefs.
• Support different kitchen stations as needed.
• Collaborate with other team members to ensure smooth kitchen operations.
• Maintain high standards of food quality, taste and presentation.

Requirements:

• Minimum 2 years proven similar western kitchen experience in well-known western restaurant.
• Strong team collaboration and communications skills.
• Felxibility to work evenings, weekends, and holidays as required.

Foodshop within neighbourhood vicinities requires chief cook for local food.

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

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

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

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

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

Must have at least three years of similar working experience.

Must be a team player.

Job Details

1. Manage daily food preparation and duties as assigned by the Head Chef.
2. Assist head chef by staying up to date with new products, recipes, and preparation methods.
3. Supervise high standards and consistent quality of product.
4. Manage team’s compliance with conditions of food hygiene policy.
5. Organize and inspire cleanliness and best practices in all work areas.

Qualifications

1. Advanced knowledge of menu composition, recipes, methods of production and presentation standards.
2. Advanced knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in maintenance of kitchen brigade chain of command.
4. Ease of use with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production and operational needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

Job Description & Requirements

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Interaction with the customers and resolving the problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.
~ Administer purchasing and receiving procedures.
~ Apply principles of culinary science.
~ Apply principles of food chemistry.
~ Apply principles of food psychosociology.
~ Apply principles of gastronomy.
~ Implement loss/risk prevention.
~ Innovate with new culinary ingredients.
~ Interpret culinary nutrition.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage cost and quality controls.
~ Manage culinary operations.
~ Manage food & beverage operations.
~ Manage inventory control system.
~ Manage site/outlet and equipment maintenance.
~ Master cook and chill methods.
~ Master recipes from various cuisines.
~ Perform culinary application and techniques.
~ Plan and develop menus for food service establishments.
~ Prepare herb and spice blends of various cuisines.
~ Use herbs and spices in various cuisine preparation and presentation.

Job Description

Menu Development and Recipe Creation: Develop a menu featuring various types of middle eastern dishes and desserts, including traditional recipes as well as innovative variations. - Create unique flavor profiles by experimenting with different ingredients and seasonings while staying true to the authentic taste of the dishes

Food Preparation and Cooking: Oversee the preparation and cooking of most importantly shawarma dishes, ensuring consistency in taste, texture, and presentation. Train kitchen staff on the proper techniques for preparing the shawarma

Quality Control: Taste and inspect dishes before they are served to ensure they meet the restaurant's standards for flavor, texture, and visual appeal. Monitor the freshness and quality of ingredients, including meat, bread and spices etc and ensure proper storage and handling procedures are followed.

Kitchen Management: Manage kitchen staff, including sous chefs, cooks, and kitchen assistants, and delegate tasks as needed to ensure smooth operations during service hours. Maintain cleanliness and hygiene standards in the kitchen, following food safety regulations and guidelines. Monitor inventory levels of ingredients and supplies and place orders as needed to ensure uninterrupted service.

Customer Interaction: Occasionally interact with customers to gather feedback on the dishes and make adjustments to the menu or preparation techniques based on their preferences. Handle any customer complaints or concerns regarding the quality or presentation of the dishes promptly and professionally.

Cost Control and Budgeting: Work closely with the restaurant management team to develop and manage the kitchen budget, including food costs and labor expenses specific to shawarma and other dishes. Implement cost-saving measures without compromising on the quality or authenticity of the dishes.

Continuous Improvement: Stay updated on current trends and innovations with new ingredients and flavor combinations. Continuously strive to innovate and improve menu offerings to keep the restaurant competitive in the market and attract new customers.

Job Responsibilities:

Responsible for a specific section or station in the kitchen, overseeing the preparation of dishes and ensuring quality and consistency.

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements:

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Chinese Restaurant in the heart of Chinatown is looking for a Chef who cooks Chinese Cusine Food. The basic salary is S$3,300.00 to S$4,800.00 plus commission. A suitable candidate must have at least 3 to 5 years of relevant experience. Willing to work on Sundays / Public Holidays. With CPF / Annual Leave / Medical benefits.