• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Execute food orders and deliveries
• Communicate kitchen needs to the restaurant managers and owners
• Manage inventory of ingredients and kitchen supplies
• Regularly inspect and update the kitchen’s health code standards

We are hiring a Head Chef for our restaurant

Requirement:

Conversant in English

At least 5 years experience in similar capacity

Experience in Korean-Chinese cuisine

Able to plan and execute menu

Able to research and develope new dishes

Experience in events and catering will also be required

Able to use Chinese wok

• To be assistant chef in a staff canteen, and willing to do shift work if need be (with relevant allowance given)
• Need experience in F&B sector and to undergo interview and "cooking try-out" at our staff kitchen.
• Responsible to create, prepare and cook a variety of dishes to support events and function.
• Supervise kitchen sections in the absence of Chef De Partie.
• Ensure food temperature stays safe.
• Prepare ingredients, wash vegetables, clean, cut, and assist the Chef.
• Monitor personal hygiene, uniform cleanliness, and workstation sanitation.
• Help with refrigerator cleaning and workstation setup.
• Comply with relevant food handling safety standards and regulations.

Certificate required and must be valid

Food Safety Course Level 1 — Follow F&B Safety & Hygiene Policies & Procedures

Work location will be near to Novena Area

Benefits

• AWS
• Performance Bonus
• Annual Variable Components
• Medical and Dental Coverage
• Additional Staff benefits up to $1150 a year

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

Job Description & Requirements

· To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.

· Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian south indian dishes in a traditional way.

· To ensure that all the dishes are freshly prepared and the food standards are met.

· Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

· Plan and arrange ingredients for next day preparation and orders.

· Need to understand the customer requirements, as per order.

· To Introduce new dishes and menus.

· Should monitor and maintain stock levels and inventory.

· Need to monitor stock rotation procedures are followed as per inventory.

· Experience in all North Indian and south indian cuisines.

· Monitoring portions and waste control.

· To provide quality of food

· A deep understanding of authentic North Indian food preparation.

· Capacity to work under pressure during the extremely busy period.

· Flexible to work in any shifts, especially in split shifts.

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.

Responsibilities:

• Prepare ingredients and ensure they meet quality standards.
• Cook food according to recipes, maintaining high standards of quality, taste, and presentation.
• Take customer orders and process payments.
• Ensure cleanliness and safety are maintained at the workplace.

Requirements:

• Ability to work on weekends and public holidays.
• Prior experience in food service, food courts, or customer service is a plus, but not required.
• Training will be provided.

Restaurant cum pub in Dempsey Area seeking Sous Chef

Key Responsibilities

• Work with the Head Cook to plan, coordinate and carry out the preparation of all orders
• Ensure dishes are well cooked and presented according to company's requirements and hygiene standards
• Work with team members in planning and developing the restaurant menu
• Understand current trend and develop new items periodically
• Ensure cooking area is organised and clean with utensils and applicances kept in hygienic conditions
• Assist in monitoring and maintaining kitchen inventory

Requirements

• Minimum 4-6 years working experience in relevant field
• Experiences in Chinese cuisine will be an advantage
• Willing to work in kitchen with small team size
• Start work in January 2025

Lead the team:

· Sets, maintains and constantly monitor service standards of the team

· Motivates team members to do well

· Coaches, counsels and disciplines team members

· Have good decision making on daily operations of outlet

Food preparation:

· Plans monthly menu and work with Marketing on prints

· Cook dishes according to daily/ weekly/ monthly/ special festive menu

· Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage

· Ensure freshness and quality of ingredients used and dishes served

· Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control:

· Maintain supplies to ensure adequate but not over-order and no wastage

· Checking of goods receivable from suppliers

· Practice good food hygiene and safety standards

· Inspects and checks operating equipment to ensure good working conditions

Customer Service:

· Interact with clients and gather feedback

· Check clients’ satisfaction and provide immediate updates to Operations Manager and team

· Ensure team members provide good customer service during operations

Communication:

· Conduct briefing to update team members in absence of Unit Manager

· Effectively listen to team members and seek out concerns to address timely

· Inform Operations Manager or Head Office on operations or employees’ related issues

Administration:

· Prepare roster accordingly and schedules manpower

· Prepare attendance sheet, overtime process and team leaves application etc

· Ensure all colleagues’ time in and out are taken and accounted for.

· Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared

· Record discipline matters after counselling employees

· Ensure team members’ documents eg forms are submitted to Head Office timely

· Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely

· Attend meetings when required

· Ad-hoc duties when required

Outlet Management:

· Co-creation of daily and festive menu

· Preparing food on a timely manner according to required menu

· Ensure quality and quantity of food served and appearance

· Ensure proper coordination of festive decoration with marketing and client

Hygiene and work safety:

· Practice good food hygiene and personal hygiene

· Take care to prevent any food contamination

· Reinforce all outlets follow strictly

· Observe safe work procedures when handling equipment

Grooming and personal hygiene:

· Ensure uniforms are properly laundered and are clean and neat

· Check that outlet colleagues follow grooming and look smart and presentable

· Covered shoes and socks must be worn

· Be sure to freshen up after smoking

· Excessive accessories and nail polishes are not allow

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

. At least 10 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

• 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 and 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.

· Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

· Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

· Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.

· Monitors food quality and quantity to ensure the most economical usage of ingredients.

· Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.

· Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.

· Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

· Plan monthly roster to ensure smooth operations and high productivity.

· Create new menu items and seasonal/ daily specials with the Executive Chef.

· Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.

· Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.

· Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction.

Daily production of cakes/bread/hot food

Maintain safety, health and hygiene standards

Ensure workstations are clean and tidy for food preparation

Clean and maintain equipment and tools

Checks production schedule to determine variety and quantity of goods to bake

Keeping records and relating to deliveries, inventory and production levels

Testing ingredients and finished goods to ensure that each item meets food safety and quality controls

Ensure stock rotation to minimize wastage

Perform any other ad hoc duties when assigned

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for
• preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the dates and items.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

Responsibilities:

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods following traditional and modern recipes as per SOP.

. Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration

. Guide and motivate pastry assistants and bakers to work more efficiently.

. Identify staffing needs and help recruit and train personnel.

Requirements:

1. Has relevant experience.

2. Outgoing and good communication skills

3. Able to work under pressure

• Analyze the menu and oversee kitchen setup and ingredient prep, delegating tasks as needed
• Oversee kitchen operations, ensuring that everything runs smoothly and customers receive their food in a timely manner
• Cook entrees and prepare other menu items such as appetizers, salads, dressings, sauces, and desserts
• Ensure that food is unspoiled and kitchen equipment is functional, ordering supplies and restocking ingredients as needed
• Train new kitchen staff in operations and techniques, providing leadership, guidance, and instruction
• Oversee the cleaning and sanitizing of kitchen equipment and workstations

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

. Must be able to work night shift or split shift

. Must be able to work extra hours or weekend if needed

We are a new upcoming Chinese themed bar on 2024 January, and we're currently looking for cook or kitchen assistant. As this is a new establish company, there is not much rules and regulations, or so called terms.

Your job scope will be

• Preparing and cooking in the kitchen
• Daily stock take and ordering
• Ensuring the kitchen environment is clean
• Adhere to SFA rules and regulations
• Any Ad-hoc duties assigned by superior

So the benefits here will be

• Young boss with young mindset - yes I did work with others before thus I wanted everyone to be paid fair and comfortable.
• You can suggest your idea to me anytime and I will take into consideration, you might get paid extra or even promote if you bring value to the company
• I don't need any qualification on your side as long as you are able hold the wok and make a decent fried rice.

Long story short, we are looking for a cook who at least know how to fried rice. No need to provide a formal resume, as long as you can impress me in the interview session. Throw in your application now!

• Lead kitchen staff by setting goals and providing direction
• Plan menus, create and test recipes, and estimate food requirements
• Ensure that all health and safety regulations are met
• Order ingredients and supplies as needed
• Control food and labor costs
• Train and supervise kitchen staff
• Assess staff performance and provide coaching and guidance
• Develop and implement quality control programs

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills\
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed.

• Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards
• Be responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs and kitchen utensils
• Perform any other reasonable duties as required by the department head from time to time
• Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
• Always adheres to Lapita Autograph Collection standards of preparation, recipes and presentation
• Maintain buffet and assist guests with serving
• Accepts and prepares special orders
• Ensures seasoning, portions and appearance of food
• Stores unused food properly and informs Sous Chef of larger quantities of stored food