About the Role

Our growing company is on the lookout for a Sous Chef who has a strong passion in the F&B industry.

Job Duties

· Lead the research and development (R&D) for new menu items, recipes, products and processes

· Stay on top of competitors and industry trends

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Manage day-to-day kitchen operations. Lead the team by planning and assigning work

· Establish performance and development goals for team members

· Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory

· Constantly review staffing levels for maximum productivity, operational and financial objectives

· Maintain or establish procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA

· Promote teamwork and quality service through daily communication and coordination

· Managing and working closely with other Chefs of all levels to carry out operations and R&D

· Obtain feedback on food and service quality, and handling customer problems and complaints

· Perform other duties as directed by management / stakeholders

· Manage weekly work schedules and annual leave plan

Job Requirements

· At least 5 years of experience in the similar industry

· Excellent leadership and stakeholder management skills

· Balancing skill in cost management

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

· Kitchen Operations Self-motivated, independence and resourceful

· Able to work in a fast-paced environment

· WSQ Food Hygiene certificate

Job Descriptions

• Apply food safety management systems for food service establishments.
• Conduct basic troubleshooting on equipment.
• Conduct orientation and training.
• Execute a crisis management plan.
• Implement site/outlet and equipment maintenance plans.
• Inspect workstations for cleanliness.
• Manage production schedule.
• Manage the workplace safety and health system.
• Provide suggestions for minor modifications to food quality standards and standard operating procedures.
• Provide suggestions for modifications to existing processes.
• Schedule work activities according to the production schedule.
• Solve problems and make decisions.
• Supervise cooking and packaging of food products.
• Supervise the preparation of ingredients
• Supervise workstation set up.
• Supervise, motivate and empower staff.
• Train cooks to operate automated cooking equipment.
• Any other duties assigned by the management.

Requirements

• Min. Diploma/ Degree in Culinary Education
• Min 3 years’ experience working in the central kitchen
• Understand Halal requirements
• Able to lead a team

A Brand New Academy looking for Culinary Arts Trainer, preferably specialise in plating, creative or modernist cuisine.

Job Description:

-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.

Job Description

• Preparation for lessons in advance to deliver the required curriculum

• Provide high-quality experiential education to students to achieve a high level of studentsatisfaction 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 to 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.

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food waste.

• 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 Job Requirements

• Preferably a Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications

• Advanced Certificate in Training and Assessment (ACTA) is required

(For non ACTA certification is welcome to apply too as we also provide non regulated leisure course)

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

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

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

- Fresh Graduates with culinary skills and passion are welcomed

- Willingness to learn and enjoy staying in the kitchen environment

We regret that only shortlisted candidates will be notified.

Adeline Tan

EA Licence Number: 23C1668

Registration Number: R23115708

Ezline Pte Ltd

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

• In charge of cooking and preparations of all dishes
• Following kitchen cleanliness and hygiene set standards
• Preparations of food
• To remove any hazards and make safe any defects in the kitchen or equipment
• Training of new kitchen staff
• In charge of food ingredient ordering
• Monitor and maintain the condition of equipment used
• Any other duties that might be assigned from time to time.
• 6 days work week

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

• A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a chef.

• A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

• A chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Responsibilities:

• Ensure daily operations of the kitchen runs smoothly and efficiently
• Plan and assign daily workloads and schedules to team member
• Responsible for monitoring food quality, consistency and ensure food presented is of 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, this 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’s.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and on 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 Requirements:

• Good knowledge in Brunch style cooking and western cuisine is preferred.
• Formal culinary training in Food preparation & Culinary management an added advantage
• Team Player
• Able to work on weekends and public holidays
• 6 days work week
• Candidate must possess at least Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• At least 5 Year(s) of working experience in the related field is required

Benefits:

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

Salary : $4000-$5000
Working hour : 8am-6pm 6days
Location: Kaki Bukit

Job scopes:
-Assist in catering kitchen
-give training to new comer
- interview new comer -chef
-purchasing kitchen ingredients

-develop new menu

Cheah Khai Yeen (Catherine) Reg No : R1986405.

The Supreme HR Advisory Pte Ltd EA no: 14C7279

At ATIPICO, we believe in the power of great food to create precious moments. Our cuisine stands as a constantly evolving, eclectic combination of traditional craftmanship with creativity, precise technique with warm touch, eye-catching beauty with indulgence. If you thrive in a dynamic kitchen environment where the motto “keep on pushing” is celebrated, this is the job for you.

We are looking for an enthusiastic and experienced Head Chef to lead our team in our first ever restaurant.

Responsibilities

Provides guidance to the kitchen team for all aspects of the kitchen’s day-to-day operations .

Controls and directs the food preparation process efficiently and professionally.

Ensure exceptional food quality and presentation consistently.

Collaborate with management to drive the culinary direction of the restaurant.

Manages raw material stocks and ensures minimal wastage.

Organise daily food preparations and mise en place to ensure smooth kitchen operations.

Follows and strictly implements all food and sanitary rules as well as safety guidelines.

Ensure all recipes are recorded accurately and up to date.

Requirements:

Proven experience as a Head Chef in an upscale dining establishment specialising in European cuisine.

Have a meticulous eye for detail.

Passion for staying abreast of culinary trends and a commitment to continuous learning.

Strong leadership and communication skills.

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

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!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 29 Feb 2024.

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

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

As a chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a chef.

REQUIREMENTS

• A candidate who wants to become a chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a chef.

• A chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

• A chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Responsibilities:

- Lead kitchen operations, including menu creation, inventory management, and staff supervision

- Ensure exceptional food quality and presentation

- Develop seasonal menus with a focus on local ingredients

- Maintain health and safety standards

- Manage food costs and kitchen budget

Requirements:

- Experience as a Head Chef or Senior Sous Chef

- Culinary arts degree or equivalent experience

- Strong leadership and creative culinary skills

- Knowledge of food safety regulations

We Offer:

- Competitive salary and benefits

- A creative and supportive environment

- Opportunities for career development

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including:

• Preparing, cooking and presenting high quality dishes within the speciality section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards

• Planning and directing food preparation and culinary activities
• Modifying menus or create new ones that meet quality standards
• Estimating food requirements and food/labor costs
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records

Looking for members who has strong interest in Japanese or Jap fusion cuisine to join our growing team.

What you'll need to do:

• Manage Food Preparation and Production
• Maintain high quality standard of all food product and dishes
• Assist Head Chef on daily operational needs and duties such as inventory, ordering and receiving for the kitchen supplies throughout the day
• Maintain basic cleanliness and hygiene standard

Remuneration and Perks

• Monthly salary up to $3,400 or above (incl. Overtime pay)
• Monthly service charge share bonus ranges from $50 - $250
• Monthly sales target incentives $100 or above (if sales target hit)
• Eligible for overtime pay
• Meal allowances of $100
• Perfect attendance allowances of $50
• Medical claim benefits up to $200 per year
• Vacation leave, child care leave, marriage leave etc
• Long service award starting $500
• Staff discounts

5 - 6 days work week

Locations:

Orchard Central (Somerset MRT)

DUTIES AND RESPONSIBILITIES:

Reporting directly to the Executive Sous Chef, the Sous Chef (Banquet) will monitor the operations and functions of the Banquet kitchen. He/She will be responsible for but not limited to the following culinary operations:

• Prepares and ensures a consistently excellent quality and standard of food. Tests cooked food and checks on its original appearance and freshness.
• Makes sure that the produce a restaurant or commercial kitchen is using is of top quality, and that staff are well-trained and skilled to ensure the best preparation.
• Helps the Executive Sous Chef with menu planning, inventory, and management of supplies.
• Assists to ensure the kitchen’s safety and hygiene standards are adhered to at all times, and that staff are obeying sanitation rules.
• Supervises and monitors the quality of all food prepared in the kitchen under supervision of 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.
• Relaying orders to the line cooks and ensuring that the team works together to get all the orders right and get them out promptly.
• Ongoing verbal and written communication with kitchens to convey information needed regarding menu changes, ingredients, special diets, etc.
• Ensures all cooks have all necessary ingredients, equipment, recipes
• Ensures all food is consistently prepared and presented according to company standards
• Takes on administrative or other necessary tasks as laid out by Executive Chef/ Executive Sous Chef, such as taking and recording inventory, and following up on orders with purveyors
• Aids in maintaining portion sizes, and testing new recipes
• Controls food costs by following proper storage procedures, standardized recipes, and waste control procedures.
• Assists Food Service Coordinator in maintaining 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 menu changes
• Is familiar with the emergency procedures of the hotel.
• Conducts, in coordination with the Executive Sous Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Conducts daily briefing and de-briefing in the absence of the Executive Sous Chef
• Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business.
• Conserves energy and water at all times, without jeopardizing the guest experience and comfort.
• Manages and reduces food wastes, based on thorough analysis. Changes staff behavior to carefully use all resources.
• Performs other tasks as assigned by Executive Sous Chef

JOB REQUIREMENTS:

• At least 2 Year(s) of Sous Chef experience in a 5-star hotel is required for this position.
• Have a strong working knowledge in specific cuisine (Western, Cantonese)
• Experienced in high volume banquet business environment at a luxury level highly preferred
• Able to work autonomously and has a proactive mindset
• Strong understanding of HACCP
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Only shortlisted candidates will be notified.

Dusit Thani Laguna Singapore Hotel also offer many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data me also be transferred outside Singapore.

We are seeking an experienced, passionate and skilled chef to prepare meals for private or corporate events on a full/part time basis.

• The candidate should have good knowledge and understanding of both Asian and Western cuisine with particularly keen interest and/or appitude towards Japanese cuisine
• The candidate should be able to provide recipe creations for content productions

Job Requirements;

• Has a passion for Food & Beverage
• Must have experience working in either a restaurant or a hotel environment
• A self-starter and a team player
• Committed to serving food of the highest quality
• Enjoys being creative with an eye for detail
• Enjoys planning, organising and problem solving
• Displays curiosity and takes time to learn and understand new culinary trends

Flexible working hours and attractive allowances.

Sous Chef Job Responsibilities:

· Directs food preparation and collaborates with executive chef.

· Helps in the design of food and drink menu.

· Produces high quality plates, including both design and taste.

· Oversees and supervises kitchen staff.

· Assists with menu planning, inventory, and management of supplies.

Job Responsibilities:

• Experience in French pastry and bakery such as croissant, canelé, mille-feuille etc
• Prepare a variety of baked goods
• Decorate and present pastries, cupcakes and baked goods in a tasteful and beautiful way
• Monitor and order ingredients, supplies and equipment
• Meet with customers to discuss custom-made desserts or baked goods for special occasions
• Ensure the bakery section of the kitchen adheres to health and safety regulations
• Identify staffing needs, help to recruit new personnel and train them
• Develop new seasonal recipes and menus and keep up with the latest trends

Requirements:

• Minimum 2 years working experience in a similar role preferably in patisserie
• Candiate with more than 5 years working experience can discuss partnership
• Candidate must possess good French pastry and bakery techniques
• Passion for pastry and bread with exceptional service standards and attention to detail
• Able to work independently