Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

1. Job Description

• Prepare pastries as per the Head Chef ’s instructions
• Prepare equipment for the baking process
• Maintain cleanliness in and around the bakeshop area, including all equipment
• Participate in monthly stock takes of the Company
• Plan and organise prep lists and workflows
• Maintain a high standard of hygiene and health and safety
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Produce recipes and costing in conjunction with the Executive Chef as required, assisting to maintain that monthly profit margins are met
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements

• Minimum 1 year of relevant experience
• Able to work in a fast paced environment
• Possess good hygiene and personal grooming standards

Responsibilities:

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

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

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

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

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

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

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

Requirements：

* Profound knowledge of different kinds of beverages

* Deep knowledge of every aspect of Chinese dishes

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

* Able to work night shift

1. Job Description

• Produce all items relating to the menu to the Executive Chef's standards
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion control are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Maintain a close professional working relationship with other members of staff at all times
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned

2. Job Requirements

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

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

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Responsibilities:

• Plan and execute menus according to the standard recipes or company requirement.
• Ensure consistency presentation of prepared food items.
• Ensure high levels of customer satisfaction in food quality and presentation.
• Prepare and assemble ingredients for menu items.
• Following directions provided by outlet in-charge Chef
• Assist with daily kitchen prep work and station set-up.
• Keep work area clean and safe
• Make adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Assist other cooks during the food assembly process.
• Ensure adherence to all relevant health, safety and hygiene standards.
• Keep records and accounts of food purchases.
• Monitor supplies and re-order stock when necessary
• Improve food preparation methods based on feedback.
• Other duties as assigned by Management.

Requirements:

• Proven experience in CDP role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to work efficiently under pressure
• Great communication and interpersonal skills
• Ability to Multi Task
• Able to perform Flexi shifts, and able to work in weekends and public holidays.
• Able to work in hot and humid environment
• 6 days per week
• Singaporean only

Benefits:

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

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with pleasant disposition.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Min 2 years' experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Overseeing all kitchen operations.
• Enforcing safety and sanitation standards in the kitchen.
• Keeping up to date with industry trends.
• 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.
• Great leadership and interpersonal skills.
• 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 weekend and public holiday

We are looking for professional japanese chef with experience sashimi and donburis to join us. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibility

- Cooking and Food Preparation Duties

-Coordination with service staff before food prep on special request and/or food allergies

-Monitor food stock and place orders

-Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift

-Any other ad-hoc assignments as required

Job Requirement

-At Least 2 Years of Kitchen Experience in Japanese Cuisine in Donburis & Sashimi

- Experience in Food Management and Hygiene Environment Management

-6 Working Days per week with the ability to work weekends/public holidays

Head Chef duties and responsibilities

The exact duties of a Head Chef depend on the size of the establishment they work for. Head Chefs who work in a smaller environment often have a more hands-on role and may need to take on duties that a Sous Chef would normally handle. In generally their main duties and responsibilities include:

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Staying up-to-date with culinary trends and kitchen processes

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Managing the inventory and ordering stock as needed

· Overseeing the maintenance of kitchen equipment and organising repairs when needed

· Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary

· Developing new dishes and overhauling menus to attract more clientele

· Ensuring that guests receive excellent service and enjoy their culinary experience

• To assist Executive Chef in running Thai kitchen in one of Singapore's most authentic Thai restaurant
• To be able to assist in preparing and cooking of, but not limit to: Thai curry, stir-fried, salad, relish, dessert.
• Able to stand and work in from on the stove/station for the periods when restantants are open (3-4 hours)
• Minimum of 10 years work experience in kitchen, with minimum of 5 years in Thai kitchen or cooking Thai food. Minimum of 5 years in Kithen management position.
• Able to understand and communicate in Thai as kitchen communication is in Thai
• To ensure consistent and smooth running of food production
• To ensure effective stock purchase, its receipt and storage
• Ensure that working areas are always kept clean
• Supervise performance of kitchen staff to ensure proper activity
• Perform other administrative tasks as will be communicated by superiors
• Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
• Work towards exceeding customer’s expectation by encouraging and promoting high level of service
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Resolve possible disputes within the kitchen and report any unresolved
• Promote good team spirit regularly
• Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
• Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods
• Monitor the quality and quantity of food prepared
• Assist in recruiting, hiring, and training employee cooks
• Report the need for maintenance to appropriate staff

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 to 5 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

Kotuwa is awarded by Bib Gourmand from Michelin. We are seeking a Chef De Partie to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Sri Lankan cuisine.

The Chef de partie is responsible for food preparation, maintaining consistent standards whilst helping chefs to develop menu’s, you will assist the head chef and sous chefs with the successful running of the kitchen ensuring all recipes are followed along with food practices to ensure guest satisfaction across the estate

Job Description

• In charge of the daily mise en place and ordering for the assigned section.
• Carry out given recipes and instructions with precision and speed.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals
• Receiving of stock and stock rotation.
• Monitoring food portion and waste to maintain profit margin.
• Preparing staff meal on rotational basis
• Adhere to the schedule set by Sous Chef or Head Chef
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie cook in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Responsibilities:

• Uphold the standards of food presentation, production, and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights, and promotions
• Keep up to date with the new products, recipes, and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

The Chef is responsible for the day-to-day management of the kitchen. He/She is expected to ensure the highest standards of service. Food quality and presentation should achieve customer satisfaction as well as the operations in a sustainable and profitable manner. The chef is expected to create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· The Chef, together with other kitchen staffs, is responsible for the smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

. Expertise in Indian Dishes such as Roti prata, Chapathi. Naan, Tandori Roti, Biryani, varieties of side dishes and snacks are required.

· Able to handle/cook in Large Quantities for Caterings for at least 300 pax.

· Need to monitor stocks and manage Spices, dry and wet groceries.

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

Job Responsibilities:

• Lead/facilitate the transfer of information regarding priorities, assignments and problem solving at various briefing sessions each day
• Ensure all team members under your supervision are scheduled according to the hotel’s level of business and daily check staffing availability
• Organize inventories and ensure clean, systematic storage of all food items
• Ensure a clean kitchen, hygienic work procedures and high safety standard
• Manage food cost whilst achieving high food quality
• Support senior leadership by developing and assuming basic management responsibilities
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

Job Requirements:

• Positive attitude and a team player
• Able to work rotating shifts and weekends/public holidays

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

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.