• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

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

Job Duties :

• Assist the Outlet Chef in the operation of the kitchen. Supervise the kitchen team of a single shift to attain efficiency in operations.
• Work closely with Outlet Chef on daily kitchen operation management.
• Involve in the training process of new staff.
• Assist Outlet Chef in all aspect in the implementation of new, special and promotion menu.
• Ensure that the kitchen runs in compliance with NEA, HACCP, HALMQ and other Government authority’s regulations.
• Supervise kitchen crew in the cleaning duties.
• Order kitchen’s inventory to meet determined safe level.
• Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner.
• Maintain in good condition for all kitchen equipment by following maintenance program.
• Ensure consistency in standard and quality of all food items prepared.
• To undertake any other duties and responsibilities that assigned by the management.

Interested Candidate,

☎️ Call Or WhatsApp : 9689 1693

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Job Requirements

• At least 2 years of experience as a Chef
• Multi tasking
• Able to communicate in Chinese/English and work as a team player
• Able to work in a fast-paced environment
• Able to work in public holiday & Weekend

Job Descriptions

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• In charge of cooking local cuisine, and preparations of all dishes
• Following kitchen and hygiene set standards
• Preparations of food
• Responsible of management and progress of cooks
• To remove any hazards and make safe any defects in the kitchen or equipment
• Ensuring of food quality and presentations of food placement
• Training of new team members
• In charge of food ingredient ordering
• Capable to come up with new dishes on a quarterly basis

Head Chef Job Description

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.

Handle overall Outlet kitchen operation, ensuring both smooth and prompt service to guests at all times. • Work in all areas of food preparation, as and when directed. • Prepare daily food requisitions as per the menue and ensure food hygiene, quality and its presentation. • Prepare Tandoor and curry items, ensure safe and efficient operation. • Prepare ingredients and Indian Sweets as per the requirements. • Planning, organizing and supervising all sections the kitchen. • Demonstrate and maintain at all times a professional behavior and positive attitude. • Keep a sanitized/hygienic and orderly environment in the kitchen. Ensures compliance with food handling and sanitation standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Monitor stock and place orders • Independent, able to work under minimum supervision and Team player.

想要学习制作世界顶级小笼包或炒饭吗？马上直接 whatsapp 向我们询问！

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• To ensure that the food and presentation quality is constantly maintained
• Assist in preparation of ingredients for Chef
• Serve and introduce dishes to customers
• Ensure food items are prepared according to company standards of quality and consistency
• Upkeep of the kitchen cleanliness and hygiene standard
• Receiving of goods and inventory control
• Preparing of staff meals

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

欢迎大家加入我们的大家庭，同我们一起成长!

We offer:

5 Days Work Week (Including Sat, Sun & PH)

FHC Sponsored

Attractive Salary Package

Medical Benefits

Staff Discount

Variable Bonus

Staff Meal Allowances

Great Career Progression

Responsibilities

• To assist in supervising, coaching, guiding the junior team members in their daily work
• To regularly check for consistency in quality and standard of food
• To be involved in the preparation of mise-en-place and food production
• To be involved in the daily recording of food wastage, ordering, and receiving of stock, etc.
• To conduct the month-end inventory stocks check
• To suggest and discuss with the Resident Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational workflow
• To assist in maintaining the personal grooming and hygiene standard of the team
• To assist in maintaining the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Requirements

• Min. 5 years relevant experience in a fine-dining environment, preferably in Italian Cuisine
• Willing to learn, coach & adaptable to change
• Positive in attitude and approach to work
• Energetic, cooperative, initiative, and well personal hygiene
• Valid Food Hygiene certificate
• Ability to commence work immediately is a plus

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R23112637

EA Personnel: Nguyen Thi Phuong Thao

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell / Outram Park MRT
Salary: $3000 to $ 3500

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Job Description:

• Assist Sous Chef in daily operation
• Training new staff on board
• Maintain station cleanliness
• Ensure food is prepare according to company's standard
• Receive Daily Stocks and update Sous Chef for anything stock discrepancies
• Other ad-hoc duties as assigned

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 2 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Responsible for the process of planning, organizing, recruiting (together with management), executing, controlling and innovating. To be responsible for the preparation of food, directing and training of colleagues in accordance with the established international standard of presentation and quality, resulting in a profitable operation and cost margin and acceptable by the management, while achieving guests’ satisfaction.

Operations

• In charge of Banquet Kitchen in the absence of the Executive Chef.
• Meets daily with Executive Chef to communicate daily operational challenges & successes.
• Conducts daily shift briefings to kitchen colleagues in absence of Executive Chef.
• Attends daily Food & Beverage briefing.
• Promotes a Fun/ Professional and Disciplined work environment.
• Supports / Coaches / Leads & Motivates kitchen colleagues & managers.
• Actively shares ideas, opinions & suggestions in weekly Chef meeting.
• Ensures all kitchen colleagues & managers are aware of standards & expectations.

Management

• Ensures proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining the hotel’s quality standards.
• Ensures proper hygiene performed and promotes health and safety at all times.
• Ensures all grooming, spot check and temperature control sheets are filled as required.
• Completes probationary & annual reviews of kitchen managers as required.
• Conducts daily walk through to ensure proper cleanliness follow – up.
• Ensures consistency on the job training sessions for culinary colleagues & managers are maintained.
• Liaison daily with Outlet Managers & Sous Chefs to keep open lines of communication & guest feedback.
• Strives to improve all food preparations, presentations & menu selections.
• Creates all food menus for banquet, in-room dining and outlets.
• Completes daily market lists to ensure quality food ordering while maintaining budgeted costs.
• Meets with Receiving and Cost Controller to ensure quality & par levels are maintained.
• Ensures all Outlets, banquet, Meeting Rooms food quality & setups exceed company standards.
• Interacts closely with Catering Sales department to assist in function food coordination while meeting with clients.
• Ensures all VIP visits are handled and prioritized properly.
• Actively involve in menu creation and engineering for both F&B outlet and banquet functions.
• Works with all Outlet managers to create innovative & successful promotional ideas.
• Performs any other reasonable duties as required by the management.

Requirement:

• Minimum diploma in Culinary Art or equivalent.
• Minimum of 10 years of relevant experience in Banquet Kitchen. Experience in the hospitality industry will be an advantage.
• Proficient in Microsoft Office and Outlook.
• Good communications skills
• Ability to work under pressure and in fast paced environment
• Passionate and enthusiastic with a positive ‘can-do’ attitude.
• Customer service focus
• High level of flexibility and adaptability
• Able to lead and manage a team
• Strong Team Player

Bonjour! We are MERCI MARCEL, a relaxed French social destination bringing dining & shopping experience in unique design spaces. Today we have 6 outlets and we are looking for passionate & driven individuals to join in on Marcel's adventure! As we grow, so do our people.

Be a part of our diverse and extraordinary kitchen team, You bring skills and a customer-centric mentality, and we'll bring the tools and environment you require to ensure consistent and quality food is delivered to our guests’ from behind the scenes. If you’re up for a challenging yet rewarding experience, say hello to us now!

Outlets:

Merci Marcel – Club street, Orchard, Tiong Bahru & East Coast

French Fold – Telok Ayer & Orchard

What you get:

• 5-day work week | 44 hours work week, no split shift
• Salary range: S$4,000 - S$5,000
• Benefits: Health insurance, Dental Incentive ($200/year), Monthly Incentive Program (KPI up to $350), Daily Meal Allowance ($7), Staff discount and Referral Incentive Program (up to $400), Welcome & Birthday Vouchers, Classpass membership, Increment upon confirmation & Long Service Incentive
• A dynamic & innovative French Company with audacious ideas to bring new French concepts in Singapore.
• A company with values: meritocracy, innovation, responsibility & sincerity
• Opportunities to progress internally
• Training: Training & Development and Individualised Career Plan provided

What you will do:

· Responsible for managing the daily operations in the kitchen, ensuring that food is prepared to the highest standards of quality, taste, and presentation.

· Develop and implement new culinary trends together with team, direct & design plating techniques to ensure excellent customer service and welcoming environment

· Oversee inventory, ordering of food supplies & kitchen equipment to ensure effective use of all resources, budget control and minimise wastages

· Monitor and enforce hygiene work practices to ensure that employees follow standards and regulations

· Managing kitchen staff, including hiring, training and scheduling. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance

· Collaborating with front-of-house staff to ensure a seamless dining experience for customers, actively responding to and handle guest complaints or feedback in a professional manner.

Skills & Experience:

· Diploma/Cert. in Culinary in recognised institutions or related field

· Min. 5 years working experience in the same capacity

· Knowledge of various cuisines with French culinary techniques and modern trends is a plus

· Excellent kitchen planning skills and good understanding of F&B marketing

· Self-driven, service-oriented, good leadership qualities and have a strong work ethics

· Strong communication and leadership skills

想要学习制作世界顶级小笼包或炒饭吗？马上直接 whatsapp 向我们询问！

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

欢迎大家加入我们的大家庭，同我们一起成长!

We offer:

5 Days Work Week (Including Sat, Sun & PH)

FHC Sponsored

Attractive Salary Package

Medical Benefits

Variable Bonus

Staff Discount

Staff Meal Allowances

Great Career Progression

Responsibilites

• Assist in supervising, coaching and guiding the junior team members in their daily work
• Regularly check for consistency in quality and standard of food
• Involved in the preparation of mise-en-place and food production
• Involved in daily recording of food wastage, ordering and receiving of stock, etc
• Conduct the month-end inventory stocks check
• Suggest and discuss with the Senior Outlet Chef / Outlet Chef on the ergonomic aspect of the kitchen operations to ensure a smoother and more efficient operational work flow
• To assist in maintaining of the personal grooming and hygiene standard of the team
• To assist in maintaining of the overall hygiene and cleanliness of kitchen and equipment
• Any other appropriate duties and responsibilities as assigned by superior or Senior Management

Requirements

• Minimally 2-5 years experience managing kitchen operations
• Computer savvy to manage all related paperwork
• Experience in managing food costs and wastages
• Candidate must have had prior experience managing outlets' kitchen operations

We are looking for a dedicated individual to join us as a Commis Chef to join our vibrant kitchen team.

This brand is unlike most traditional Indian restaurants present in Singapore today with various components of modern and contemporary focus in the food preparation techniques and global quality produce to be sourced and used in the construction of its many dishes.

Responsibilities:

· Assist and follow instruction by Sous Chefs to perform job task

· Follow the tasks assigned by Sous Chef and complete it within time frame

· Prepare required ingredients and sauces

· Ensure the highest standards and consistent quality in the daily preparation

· Adhere to recipes and stock management

· Practice proper inventory management

· Maintain a high standard of cleanliness and sanitation in and around all culinary work areas

Requirements:

· Certificate in Culinary, preferred

· Minimum 1 year experience in the culinary field

· Good communication skills with positive, interpersonal skills

· A team player with a good sense of job responsibility and a keen eye for details

Chef Director Roles & Responsibilities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Oversee the hiring, training, and management of kitchen staff, establishing high standards of food quality, hygiene, and safety.
• Originate and implement a culinary internship program that prepares participants, through practical work experience, for fine-dining food-production positions.
• Monitoring Sanitation and Kitchen Safety Standards

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 and split shift.

Job Description:

• Operate and manage the pastry section of a kitchen, working together with the other chefs
• Prepare a variety of baked goods
• Decorate and present pastries 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
• Develop new seasonal recipes and menus and keep up with the latest trends
• Identify staffing needs, help to recruit new personnel and train them

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 2 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• Indoor Stadium (Stadium MRT)
• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

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

• 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

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Must be able to work night shift and split shift
• Must be able to work extra hours if needed

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Head Chef Job Description

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.

Chef De Partie 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