You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a hotel/western restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing French, Italian, Seafood and Grilled cuisines
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

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

Requirements:

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

Responsibilities

· Manage and oversee the daily operations of the restaurant, including scheduling, inventory management, and financial reporting.

· Oversee inventory and ensure that all supplies and ingredients are well-stocked and stored properly.

· Work closely with the Restaurant Manager to develop and implement strategies to achieve sales targets and profitability goals.

· Coordinate with the kitchen team to ensure efficient food preparation and delivery, and ensure that menu items are of consistent quality.

· Act as a liaison between the service crew, kitchen team, and management to ensure effective communication and collaboration.

· Handle customer complaints and ensure that they are resolved promptly and effectively.

· Keep track of sales and revenue and report to upper management on a regular basis.

· Develop and implement new policies and procedure with Restaurant Manager to improve the efficiency and profitability of the restaurant.

· Ensure compliance with company policies and standard operating procedures, as well as relevant food and safety regulations.

· To work closely and cultivate strong teamwork with all colleagues and ensure smooth operations

· Any other ad-hoc duties and responsibilities as assigned

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 Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

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

Job Highlights:

• Performance bonus
• Attendance bonus
• Training opportunities

Job Description:

• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Establishes controls to minimize food and supply waste and theft. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Implement training and professional developments for the team members. To improve the knowledge of team members in all aspects of the high functioning kitchens – quality control, safety, sanitation, and cost control.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Work closely with the management team, attends food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
• Periodically interacts with guests at restaurants and other dining areas.
• Performs other duties as assigned by the Management.

Requirements:

• Minimum 5 years of relevant experience in managing kitchens of restaurants or 5-star hotels
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Experience in French, Mexican, or Indian/Thai cuisine
• Advanced knowledge of food profession principles and practices & have great command in the kitchens
• Excellent knowledge of BOH systems, ordering and inventory
• Strong leadership skills and a team player with good interpersonal skills
• Excellent communication skills
• Ability to multitask and work efficiently under pressure

Roles & Responsibilities

Responsibilities:

• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Ensure great presentation by dressing dishes before they are served
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Minimize food wastage
• Able to assist additional duties as requested by Superior and Management as and when required.

Requirement:

• Little or no experience required
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Calm demeanour to work in a high-stress, fast-paced environment
• Ability to work flexible hours, and work on weekends & public holidays

Benefits:

Annual Wage Supplement + Variable Bonus

Work Allowances

Staff Discount

Sales Incentive

Roles & Responsibilities

Job Responsibilities:

Prepare and cook assigned dishes for serving according to the menu

Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time

Process all food according to companies and government regulatory control

Able to fill in any area of kitchen at any time.

Keeping the utensils and equipments clean and sanitary.

Removing trash and storage bins

Ensure safe operations of all equipment and report any faulty equipment to superior immediately

Comply with hygiene and safety regulations set by the Company, clients and government

Perform any other related duties as assigned by immediate superior.

Job Requirements:

Proven min 2-5 years of experience as chef.

Food Hygiene cert required

Able to communicate skills and team player

Cheerful and self-motivated with positive working attitude

Able to work at a fast pace environment

Able to work on public holidays and weekends.

Able to work night shift ,night shift starts from 4pm.

Primary Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintain quality and standard of cooking whilst complying to health and safety standards
• Adhere to kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Japanese Fine Dining restaurants, preferably in sushi making
• Good interpersonal, communication and leadership skills
• Knowledgeable in HACCP and proficient in Microsoft Office applications

The Head Chef is responsible for overseeing all aspects of the kitchen operations, including menu planning, food preparation, quality control, staff management, and adherence to health and safety standards. This role requires strong culinary skills, leadership abilities, and a passion for creating exceptional dining experiences.

Responsibilities:

1. Menu Planning and Development:Develop innovative and appealing menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends.
   Create recipes, determine portion sizes, and establish menu pricing to maintain profitability and meet customer expectations.
   Collaborate with management and culinary team members to plan special events, promotions, and themed menus.
   
2. Food Preparation and Presentation:Ensure the consistent quality and presentation of all dishes served, adhering to established recipes, cooking techniques, and plating standards.
   Oversee food preparation activities, including butchering, cooking, baking, and garnishing, to maintain efficiency and minimize waste.
   Monitor food inventory levels, order supplies as needed, and ensure proper storage and handling of perishable ingredients to prevent spoilage.
   
3. Staff Management and Training:Recruit, hire, and train kitchen staff, including chefs, cooks, and kitchen assistants, to maintain a skilled and cohesive team.
   Provide ongoing coaching, feedback, and performance evaluations to kitchen personnel, promoting professional development and growth opportunities.
   Schedule kitchen shifts and assign duties effectively to ensure adequate staffing levels and smooth operations during peak periods.
   
4. Quality Control and Compliance:Conduct regular inspections of food preparation areas, equipment, and storage facilities to maintain cleanliness, sanitation, and compliance with health and safety regulations.
   Monitor kitchen operations to identify areas for improvement and implement corrective actions to enhance efficiency, productivity, and quality.
   Maintain accurate records of food production, inventory levels, and waste management to support cost control and inventory management efforts.
   
5. Culinary Innovation and Trend Awareness:Stay abreast of culinary trends, techniques, and industry developments to inspire creativity and innovation in menu offerings.
   Experiment with new ingredients, flavors, and cooking methods to keep menus fresh and exciting, while meeting the preferences of the target audience.
   Foster a culture of continuous learning and experimentation within the kitchen team to encourage creativity and culinary excellence.
   

Qualifications:

• Proven experience as a Head Chef or Executive Chef in a high-volume establishment.
• Strong culinary skills and proficiency in various cooking techniques, cuisines, and culinary styles.
• Excellent leadership, communication, and interpersonal skills.
• Ability to multitask, prioritize tasks, and work efficiently in a fast-paced environment.
• Knowledge of food safety and sanitation standards, with certification in food handling safety preferred.
• Creative flair and a passion for culinary excellence, with a keen eye for detail and presentation.
• Flexibility to work evenings, weekends, and holidays as required.

The Head Chef plays a pivotal role in shaping the culinary direction and success of a restaurant or hospitality establishment. By demonstrating strong leadership, culinary expertise, and a commitment to quality and innovation, the Head Chef ensures an exceptional dining experience for guests while driving the profitability and reputation of the establishment.

The Super Loco Group

Sous Chef for Super Loco, up to $4,200/month + Incentives ($300-$650/month)

Work with amazing people creating dishes that make you proud. Perfect if you’re looking for career progression and a fun workplace that values your contribution.

Who are we?

The Super Loco Group operates four Mexican restaurants in Singapore, serving up fresh, creative interpretations of classic Mexican food in a fun and festive environment. One of our aims is to provide a work environment for our teams to be as enjoyable as it is for our guests, creating a culture of fun and inclusivity, inspiring each other and giving opportunities for promotion and career progression.

What we are looking for?

· Fantastic communication skills and the ability to work as part of a team

· Someone who takes real pride in everything they do

· Someone who is always looking for ways to get and do things better

What you will be doing?

A Sous Chef will support the Head Chef to ensure the kitchen team are fully trained, supported and developed. Working closely with the Head Chef, you will be accountable for driving food quality, controlling costs and ensuring a WOW guest experience is delivered every time. Experience as a Chef de Partie or higher is preferred.

What you will get?

· Sales Incentive earned from date of joining

· Fixed Monthly Incentives of $300

· Sales Incentives up to $350

· AIA Medical Insurance

· 12 days annual leave

· 44 hours, 2 days off, 5-day work week

· Birthday leave

· Daily staff meal

· Late night transport

· A positive work environment

· A company who is passionate about sustainability

· Reward and recognition (we love celebrating everything!)

· The opportunity to develop and grow with the brand and progress at your own pace

What’s next?

1. We will contact you to arrange a quick chat over the phone.

2. Meet the team and Head Chef, ask as many questions as you wish, and demonstrate your passion in the kitchen

3. Once we’ve WOW’ed each other, you’re in!

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Responsibilities:

• Design and curate Indian cuisine.
• Able to serve quality Northern and Southern Indian food at the required margin
• Producing quality and presentable Indian food for the outlet.
• Able to work on shifts.
• Creation of classic and traditional menu based on specific concepts.
• Cost and quality control.
• Good at numbers and planning.
• Work closely and efficiently with other departments to achieve company’s goals.

Requirements:

• Culinary education from recognised institutions.
• Experience in Indian cuisine fine dining .
• Good experience in big scale on-site catering.
• Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)
• Ability to plan and execute strategies to achieve company’s objectives.
• Have initiative, is hard working and able to lead the kitchens by him/herself.
• Knowledge of various Northern and Southern Indian cuisine
• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.
• Able to work night shift and split shift
• Able to work ot on weekends and public holiday
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

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:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for WESTERN cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans only.
• 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 and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 March 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

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.

can cook can cut

As a Chef de Partie, you are responsible for supporting the Head and Sous Chef in the kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

You must ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• 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.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management

Working Location: 41 Kreta Ayer Road, Singapore 089003

$13-$15/hr

DUTIES AND RESPONSIBILITIES:

The Production Jr Sous Chef is responsible for, though not limited to,

● Oversee the preparation and production of food in a designated kitchen section.

● Ensure the quality, taste, and packaging of dishes meet company standards.

● Collaborate with the head chef to plan and develop new products and processes for their section.

● Supervise and coordinate the production with other kitchen staff, providing guidance and training as needed.

● Maintain a clean and organized work environment, adhering to food safety and hygiene standards at all times

● Monitor and manage inventory levels for the assigned kitchen section, minimizing waste.

● Work closely with other chefs and kitchen staff to maintain a smooth and efficient kitchen operation.

● Simple butchery needed for poultry, beef and fish/seafood

● Assisting with ordering for a designated kitchen section

● Assist in reporting for wastage, staff meal and internal transfers

REQUIREMENTS:

● Proven experience as a Jr Sous Chef or similar role in a production /central kitchen.

● Culinary degree or relevant certification is preferred but not a must

● Good knowledge of food preparation techniques and kitchen management.

● Teamwork is a must and good communication skills.

● Knowledge and certification of food safety and sanitation regulations.

WORK SCHEDULE & BENEFITS

• 5.5 work week

• No spilt shift or late hours

• Staff meal provided

• Medical insurance

• 10 days Annual Leave

Esora is a one Michelin star Japanese kappo fine-dining restaurant, set in a heritage shophouse at Mohamed Sultan Road. Every dish is an intimate tale of seasonality and each experience puts chef-guest interactions at the forefront.

You’ll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

Who we’re looking for:

• Individuals who are driven and organised
• Individuals who are well groomed and possesses good communication skills
• Team players
• Positive learning attitude and a passion in customer service

Benefits:

• Work days are fixed from Wednesdays to Sundays
• Celebrating milestones
• Monthly Sales Incentive
• Medical and Insurance Coverage
• Employee Dining Discounts across the Group

Roles and responsibilities:

• Responsible for preparing Japanese cuisine.
• Prepare ingredients, sauces, stocks, and mise en place for Sushi Counter and fish filleting.
• Help maintain smooth kitchen operations.
• Aid in planning and executing new menus, including research, costing, and photo-shooting.
• Maintain cleanliness and ensure kitchen equipment is in good condition.
• Manage proper food storage, budgeting food costs, wastage, and inventory.

Requirements:

• Minimum 2-3 years of experience in Japanese cuisine.
• Customer-oriented with good communication skills to maintain a positive relationship
• Collaborative mindset and team player.

Job Responsibilities:

• Work with General Manager to develop and execute a culinary vision that aligns with our brand

• Consistently deliver outstanding dining experience for all patrons. Solicit and incorporate customer feedback to drive continuous improvements.

• Responsible for menu creation, adjustment and kitchen configurations.

• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.

• Supervise daily activities of the culinary team, prioritizing quality, safety, and productivity.

• Oversee the supply chain logistics, ensuring the timely receipt of deliveries and fostering strong relationships with suppliers.

• Strategically optimize ingredient sourcing to uphold high standards of quality while maximizing cost-efficiency.

Basic Requirements:

• Strong creativity, innovation and culinary skills

• Excellent leadership and team management skills

• Culinary diploma or equivalent certificate preferred

• Able to work weekends & public holidays

Skills & Abilities:

• Well-groomed with good communication and interpersonal skills

• Minimum 3 years of relevant F&B experience

• Proactive and adaptable

• Ability to withstand stress and work well under pressure

• Experience with Japanese fusion food is a bonus

Other job details:

• 5 day work week, no split shift

• Chef De Cuisine is responsible to assist Head chef with smooth running of the kitchen operation.
• Must be well versed in both North and South Indian Cuisines
• Supervise and motivate staff in the line with company procedures.
• Take responsibility for own area, ensuring delivery is made effectively and efficiently.
• Assist in weekly physical inventory
• Supervises safe handling of food
• Ensures both Haccp and 5S standards and procedures are maintained at all times
• Stocktaking ingredients and equipment, and placing orders as needed.
• Creating new recipes to regularly update the menu.
• Minimum experience of 5 years required
• Secondary Level
• WSQ certificate in Food Preparation preferred
• 6 Days Work Week (Able to work on weekends and public holidays)
• Ability to thrive in a high-pressure environment
• Ability to work and stand for long hours

Assisting the head chef in menu planning and creating new dishes

Overseeing the kitchen staff and ensuring that all tasks are completed efficiently and to a high standard

Supervising food preparation, including measuring and mixing ingredients, marinating, seasoning, and cooking

Maintaining kitchen hygiene and cleanliness by ensuring that all equipment and surfaces are cleaned and sanitized regularly

Ensuring that food is stored appropriately, following food safety and hygiene standards

Managing inventory and ordering supplies as needed

Managing food costs by minimizing waste and ensuring that the kitchen operates efficiently

Training and developing kitchen staff, including ensuring that they follow safety and hygiene protocols

Communicating effectively with front-of-house staff to ensure smooth service and that the kitchen meets guests' needs and expectations

Occasionally stepping in to cook and prepare dishes during busy periods or to cover other chefs' shifts.

To excel in this role, you should have significant experience in a busy kitchen environment, with a strong understanding of food preparation techniques, kitchen management, and inventory control. Additionally, you should be a strong communicator, able to work well under pressure, and committed to maintaining high standards of hygiene and food safety.

Job Highlights

• Raffles Place and Telok Ayer MRT access
• Industry leading pay and benefits
• Singapore's best quality childcare centre

Job Description

Tots & Teddies is a multi-award winning Preschool. We aim to be Singapore's best quality childcare centre - a claim we don't take lightly! We have an unwavering commitment to quality that covers the details others don't.

Our daily menu is designed in collaboration with a paediatric nutritionist, and all food is prepared fresh daily in-house without compromise in quality.

We are seeking for a full-time Chef De Partie who has at least 2 years of experience in a similar capacity in the Early Childhood industry or different industry. This position will be reporting to the Sous Chef directly and have opportunities working directly with the Director.

Applicants should have a track record of good performance and should love being around children. Excellent hygiene and attention to detail is required for this role. You should also hold a valid Food Hygiene Certificate.

We offer excellent benefits commensurate with attracting high quality talent including:

• 21 days of annual leave
• Private health insurance
• Ongoing personal development funding
• No unnecessary bureaucracy or rules

This role offers great work life balance as weekends or night shift work is not required. In addition, you are not expected to work on a public holiday.

If you think you have what it takes to take our School's high food quality to the next level, drop us a note!

We look forward to meeting you soon :)