· Preparation of all food and beverages

· Regular review of menu to ensure food offerings are well received

· Ensure that all food and products are prepared and served consistently. Standard will be followed according to the recipe.

· Able to create and plan new food offerings when required

· Inventory management and ensuring sufficient stock level at all times

· Provide excellent customer service and ensuring quality of food and beverages served to customers

· Compliance with SFA safety and hygiene standard requirements

· Committed in achieving customer satisfaction and service excellence

· Team player and able to work in a fast-paced environment

· Positive attitude with a friendly personality

Job Description & Responsibilities

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• 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

Secondary

• Oversee general day-to-day management & operational of the restaurant business
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress
• Assist Outlet Manager for new team members recruitment and training
• 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
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards
• Ensure kitchen housekeeping is carry on as scheduled
• Understand and support hall operation

We are on the lookout for an experienced head chef who can lead our group of restaurants to greater heights!

• Plan and direct all kitchen activities among the company’s restaurants.
• Modify & create new / seasonal / special menus.
• Conduct training for staff to ensure all food items are performed as per company’s SOP
• Changing of Kitchen’s SOP to increase on efficiency or lowering the costing or to improve on the taste of the menu.
• Liase with marketing and management on marketing requirements that would require the kitchen inputs
• Working with the operations director and the management on increasing customers’ satisfaction.
• Rectify arising problems or complaints
• Perform administrative duties such as the checking of ingredients ordering / timesheet consolidation / updating of costing list.
• Comply with nutrition and sanitation regulations and safety standards
• Take a lead in the creation of new dining concepts or restaurants.
• Maintain a positive and professional approach with coworkers and customers

Requirements:

• At least 5 years of working experience in a related field will be an advantage.
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem-solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills
• Creative in food preparation, presentation and understands market trends.
• Computer literacy would be an advantage.

Staff Benefits

• 5-day work week
• Monthly Sales Incentive.
• Staff discount for dining in the restaurant
• Medical Benefits
• Staff Meals on duty
• Annual, Sick & Hospitalisation Leave
• Fun and exciting working environment

Responsibilities:

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

Requirements:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Expert multitasking ability.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on night shift, weekend and public holiday

Brief description of the Restaurant

From a single establishment, Les Amis Group has gone from strength to strength, capitalising on its commitment to quality in food, wine and service, to venture into other cuisine styles and concept. Today, Les Amis Group has 25 concepts, 1 virtual concepts and 38 restaurants in Singapore, and multiple overseas concepts including joint ventures and franchises in Hong Kong, Myanmar, Vietnam and Indonesia, with more expansion plans in the pipeline.

With award-winning concepts ranging from high-end French and Japanese restaurants to midmarket concepts offering Italian pizzas, Vietnamese noodles and authentic French bistro dining. Les Amis Group is undisputedly one of Singapore’s most influential and well-respected restaurant groups.

Les Amis is a group built on values of excellence, humility, inclusiveness, integrity and teamwork. Whether they are in fine-dining, Asian cuisine or casual dining, all our employees uphold the same values and fulfil a one-company approach to all that we do, from the relationships we build with our business partners and to the experience our guests and customers have at every touch-point across the Les Amis Group.

Job Descriptions

• Responsible for assisting Sous Chef in administrative work
• Responsible for procuring ingredients and invoicing
• Responsible for preparing ingredients and dishes for a French restaurant
• Counsels, guides and instructs personnel in the proper performance of their duties
• Responsible in assisting the Chef in the development of new dishes

Job Requirements

• Graduated with a degree in Culinary skills
• With at least 4 years of kitchen experience
• Excellent knowledge of ingredients
• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards

Benefits

• No AWS but there is Bonus

Working hours

• Depending on outlet (6 days work week)

We are looking for a chef or assistant chef/cook to manage and operate our Vietnamese Restaurant

Must be able to professionally cook great Vietnamese cuisines and come up with enticing cuisines menu items.

Possess good leadership qualities, able to lead a team of workers for the day to day operation.

Be responsible for the maintenance of all kitchen equipments, and the execution of Safety and Standard Operation Procedure required by the company (WSH requirements)

Efficient and effective managing of all restaurant related inventory, and overall kitchen cleanliness must be held up to a high standard as required by mangement

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Job responsibilities: -

• Assist Sous Chef in kitchen daily operations
• Ensure that food handling and hygiene regulations are followed NEA & company policy
• Ensure that the quality, quantity, and correctness of food items served and displayed to the patient
• Check that the quantity and quality of items ordered are received and stored in the proper condition
• Works closely and cooperates with other chefs, superiors, colleagues, and subordinates to achieve the highest possible satisfaction of food items

Requirements:-

• Excellent team player
• Obtained valid Food & Hygiene Certificate
• Able to work in a fast-paced environment

Highlights: -

• Attractive basic salary
• Benefits (AL + AWS + Variable/performance bonuses + Medical Benefits)
• 5 days work week (weekend PH as per roster)
• 42 hours per week only (Staggered working hours from 5 am-7 pm)
• Company transport available*

Interested applicants, kindly furnish your detailed resume in MS Words format and click the "Apply Now" button to sign on with us!

** We regret to inform only shortlisted candidates will be notified. Applicants who do not possess the necessary experience or qualification will still be considered on individual merits and may be contacted for other opportunities**

“Jobstudio will not solicit any money, request to use your bank account for business, or request you to transfer any monies to any parties, please be aware of scams impersonating Jobstudio and our employees, you may call our office directly at 64221390 for verification. We will not be liable for loss arising from scams.”

JOBSTUDIO PTE LTD

EA License No: 10C4754

EA Personnel: Chew Hui Sin

EA Personnel Reg No: R1658137

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.

Demi Chef

Job Summary:

Prepares food for clients. Helps devise new methods of cooking and new menu items. Streamlines work from back of house to front of house.

Demi Chef Job Duties:

• Cleans food preparation areas as determined by law and company policy
• Prepares foods to the specifications of the menu
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process
• Devises new recipes
• Estimates expected food consumption and organises preparation
• Keeps records and accounts of food purchases
• Prepares any necessary sauces or accompaniments before meal service begins
• Stays open until the last customer leaves
• Offers a creative menu to compete with other local restaurants
• Cleans up after business hours

In addition to these duties the Employee may be required to perform other tasks that from time to time may be assigned or delegated to the Employee by the Company.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and sanitization

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, learning and development of culinary team

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management and leadership of the culinary team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Candidate Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field .
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Restaurant Profile

Celebrity MasterChef Jereme Leung, one of the most influential chefs in the modern Chinese culinary movement, returns home to Singapore with 藝yì by Jereme Leung. 藝yì, which stands for art in the Chinese language, awakens your appetite and senses. Alluding to the fine art of Chinese dining, it references centuries of culinary mastery woven into the intricacies of Chinese cuisine presented in the restaurant. Featuring artistic adaptations of provincial cuisine from across the different regions of China, Jereme will be using single sourced and seasonal ingredients with a contemporary approach to deliver refinement and sincerity.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

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

· Preparation of all food and beverages

· Regular review of menu to ensure food offerings are well received

· Ensure that all food and products are prepared and served consistently. Standard will be followed according to the recipe.

· Able to create and plan new food offerings when required

· Inventory management and ensuring sufficient stock level at all times

· Provide excellent customer service and ensuring quality of food and beverages served to customers

· Compliance with SFA safety and hygiene standard requirements

· Committed in achieving customer satisfaction and service excellence

· Team player and able to work in a fast-paced environment

· Positive attitude with a friendly personality

Brief description of the Restaurant

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

Job Descriptions

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• 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
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards

Job Requirements

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but no essential
• Be able to work effectively as part of a team

Working hours

• 5 Day Work Week, 59 hours a week

Join our pre-opening team at Hevel, an the most exciting restaurant opening nestled in the heart Keong Saik Road. If you're passionate about creating unforgettable culinary experiences, we invite you to be a part of our journey. We're looking for dedicated and creative individuals who share our commitment to service excellence and exceptional service. Join Hevel and help us redefine the art of dining in a distinct and atmospheric setting.

More about us

Inspired by Chef Stefan’s upbringing and his experience leading the city’s most celebrated kitchens, Hevel is a restaurant centred around communal eating and seasonality, elevated by fine dining training and technique.

Located on the ground floor of 1 Keong Saik Road, the dining room and bar occupy a series of intimate rooms that flow seamlessly between one another, anchored by an open kitchen.

The food at Hevel is rooted in European technique but draws inspiration from around the world, primarily the flavors of childhood, traveling, and the diverse cuisine of the continent.

What we're looking for:

• A team player, you’ll be able to rely on us just like we can rely on you
• You’re not afraid of hard work, and having a lot of fun along the way
• Confident in preparing, cooking, and presenting dishes within your specific section and assisting the Head Chef in the development of new dishes and menus
• Overseeing ordering and managing costs along with supplier relationships
• Motivating, guiding and overseeing a team
• Running the kitchen in the absence of the Head Chef
• Someone with experience in a similar role or capacity

What you will get?

• Great working hours (evenings only and no split shifts)
• 44 hours a week, 2 days off, 5 day work weeks!
• Daily staff meal
• Late night transport
• Peers and Managers that will help you settle in and grow
• A positive work environment
• Rewards and recognition
• The opportunity to develop and grow with the brand and progress at your own pace

When you join us, you will have access to an attractive array of benefits such as…

• Competitive salary package & incentives
• Training and career development opportunities
• Discounts for family and friends
• Staff meals

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

**Company Overview:**

We are embarking on an exciting venture to establish a new bakery that redefines the art of pastry and bread making. As we lay the foundation for our bakery startup, we are seeking a skilled and entrepreneurial-minded pastry and bread chef to join us as a co-founder. This is an exceptional opportunity for a talented individual who is passionate about crafting exceptional pastries and breads and eager to contribute to the growth and success of a new culinary venture.

**Position Overview:**

As a Pastry & Bread Chef Co-founder, you will play a pivotal role in shaping the culinary direction, product offerings, and overall success of our bakery startup. You will be responsible for leading all aspects of pastry and bread production, from recipe development and menu creation to kitchen management and quality control. Additionally, you will collaborate with the founding team on business strategy, branding, marketing, and operational planning to ensure the bakery's success.

**Key Responsibilities:**

1. **Pastry and Bread Production:** Oversee the production of a wide range of pastries, desserts, breads, and baked goods, ensuring exceptional quality, flavor, and presentation.

2. **Recipe Development:** Develop innovative and delicious recipes for pastries, breads, and other baked goods that reflect our bakery's unique style and vision, while also meeting customer preferences and dietary needs.

3. **Menu Creation:** Design a diverse and enticing menu of pastries, breads, and baked goods that appeal to our target market and differentiate us from competitors.

4. **Ingredient Sourcing:** Source high-quality ingredients from trusted suppliers, with a focus on freshness, sustainability, and local sourcing whenever possible.

5. **Kitchen Management:** Manage kitchen operations efficiently, including inventory management, equipment maintenance, and staff training to ensure smooth and productive workflow.

6. **Brand Building:** Contribute to brand development and differentiation through creative pastry and bread offerings, engaging storytelling, and memorable customer experiences.

7. **Marketing and Promotion:** Collaborate with the marketing team to develop marketing strategies, promotions, and events to attract and retain customers, build brand awareness, and drive sales.

8. **Customer Experience:** Ensure exceptional customer service and satisfaction by delivering delicious pastries, breads, and baked goods, providing personalized recommendations, and creating a welcoming atmosphere in our bakery.

**Qualifications:**

- Proven experience as a pastry and/or bread chef, with a strong portfolio showcasing creative and high-quality pastry and bread creations.

- Culinary degree or equivalent certification in pastry arts or baking.

- Entrepreneurial mindset with a passion for innovation, creativity, and excellence in pastry and bread making.

- Strong leadership and communication skills, with the ability to collaborate effectively with team members and partners.

- Knowledge of food safety and sanitation regulations, as well as experience implementing best practices in kitchen operations.

- Understanding of business fundamentals, including budgeting, cost control, and revenue generation.

- Flexibility, adaptability, and a willingness to contribute to all aspects of startup life.

- Previous experience in a startup environment or small business ownership is a plus.

**Benefits:**

- Opportunity to co-found and shape the future of a bakery startup from the ground up.

- Competitive salary and equity ownership in the company.

- Creative freedom to develop innovative pastry and bread recipes and menu offerings.

- Collaborative and dynamic work environment with a passionate and supportive team.

- Potential for career growth and advancement as the company expands and succeeds.

Join us on our journey to create a bakery that delights customers with exceptional pastries, breads, and baked goods, and inspires a love for artisanal baking!

• 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 Description & Responsibilities:

This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.

Primary

• 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

Secondary

• Oversee general day-to-day management & operational of the restaurant business
• Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager
• Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress
• Assist Outlet Manager for new team members recruitment and training
• 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
• Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take
• Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards
• Ensure kitchen housekeeping is carry on as scheduled
• Understand and support hall operation

Full Time Job as Head Chef

5 Days a Week

Split Shift

Sunday Monday Closed

Incentive

Annual Leave

Meal Allowance

Job Responsibilities:

• Responsible for the creation, decoration, and presentation of foods
• Responsible for overall kitchen operations
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems
• Managing team schedule
• Lead, train and manage a team of kitchen crews
• Recruiting, hiring and training when needed

Job Requirements:

• Previous experience as a Head Chef is preferred
• Basic knowledge of food safety and hygiene practices
• Guest driven, outgoing and friendly
• Attention to detail is essential
• Strong leadership, self-motivated and good people skills
• Innovative and creative
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Job Types: Full-time

Salary: $Negotiable

Please drop resume to: [email protected]

Only Singaporean/PR (No Quota for foreigner)

Job Description & Requirements

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

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

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

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Role Description

• As a Chef De Rang, the incumbent will be assisting the Restaurant Manager as well as Assistant Restaurant Manager in the day-to-day functions of the restaurant.
• A Chef De Rang should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The Chef De Rang will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing silverware, filling condiments.
• A Chef De Rang is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Requirements

• Degree in Hospitality, Restaurant Management, or other.
• Individuals with 1-2 years of experience in a fine dining restaurant/Michelin-starred establishment or similar setting.
• Passion to develop career in a fine dining restaurant.
• Able to work shifts, weekends and public holidays.

Send your resume to [email protected]

Personal Butler

$5,500 - $8,000
Working location: Holland area
6 days Mon to Sat (8 hours +2 hours break daily)

Responsibilities:

• To liaise with maids, chef, drivers and manage housekeeping at home.
• Other duties as assigned.

Requirements:

• Degree in Hospitality / Hotel management is preferred.
• Prior experience in hotel management/cabin crew/personal butler or service line management will be an advantage.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
• Responsible for the planning, co-ordination and supervision of all menu implementations.
• Constantly be alert on freshness, presentations and temperature of food served.
• Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
• Supervises all food tasting sessions.
• To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
• Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

• Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Ensures that the open kitchen is well organised and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving cooperation at all times.
• Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure a correct and professional operation is conducted and ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submit to Chef’s Office by 12pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team

• Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the department head from time to time.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 4 years of relevant experience in the Food & Beverage industry in a similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.
• Prior work experience in Asia, Singapore or South East Asia is preferred.
• Accustomed to and comfortable with media exposure.
• Pre-opening experience preferred.
• Detailed knowledge of Asian cuisine.
• Familiar with local requirements and sanitation regulations.
• Technical knowledge and job skills training related to all Chinese food served at the hotel and the effective use of provided materials.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Restaurant Profile

Celebrity MasterChef Jereme Leung, one of the most influential chefs in the modern Chinese culinary movement, returns home to Singapore with 藝yì by Jereme Leung. 藝yì, which stands for art in the Chinese language, awakens your appetite and senses. Alluding to the fine art of Chinese dining, it references centuries of culinary mastery woven into the intricacies of Chinese cuisine presented in the restaurant. Featuring artistic adaptations of provincial cuisine from across the different regions of China, Jereme will be using single sourced and seasonal ingredients with a contemporary approach to deliver refinement and sincerity.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Work at a Restaurant that is fun, vibrant and full of character. Broaden your perspectives and learn more about various presentations of raw and cooked seafood while garnering a better understanding about the seasonality of the seas. Hone your skills in a fast-paced casual upscale restaurant that is at the forefront of the dining scene!

Who are we?

Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas and presents them in new, satisfying ways. We draw greatly on the similarities between Latin American and Southeast Asian ingredients, showcasing the best local and regional herbs, spices and aromatics, paired with seafood in bold new ways. Our intimate bar is open late and makes for a truly memorable evening. We believe that true hospitality begins with us!

What we're looking for:

• A team player, you’ll be able to rely on us just like we can rely on you
• You’re not afraid of hard work, and having a lot of fun along the way
• Confident in preparing, cooking, and presenting dishes within your specific section and assisting the Sous Chef and Head Chef in the development of new dishes and menus
• Overseeing ordering and managing costs along with supplier relationships
• Motivating, guiding and overseeing a team
• Someone with experience in a similar role or capacity

What you will get?

• Great working hours (evenings only and no split shifts)
• 44 hours a week, 2 days off, 4.5 day work weeks!
• Daily staff meal
• Late night transport
• Peers and Managers that will help you settle in and grow
• A positive work environment
• Rewards and recognition
• The opportunity to develop and grow with the brand and progress at your own pace

When you join us, you will have access to an attractive array of benefits such as…

• Competitive salary package & incentives
• Training and career development opportunities
• Discounts for family and friends
• Staff meals

If this sounds like something you’re looking for drop us an email at [email protected] or whatsapp us at 90123747 with your CV. We can’t wait to meet you!