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

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• 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

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work on weekend and public holiday

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物。

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Description & Requirements

CDP(team Lead) for hot site/Veg Cutter

Able to do mis en place cutting of vegetables operating semi auto machinery

Able to assist in hot side cooking

Able to use ms xcel to tabulate data.

Any other add hoc duties assigned by the head supervisor.

Daily Duties:

- Efficient preparation of fresh vegetables for upmarket supermarket chain (cut, pack, vacuum)

- Efficient prep for hot and cold foods

- Basic Oven Use for bakery snacks

- Comply with Basic Food Hygiene and FSSC standards

- Conduct stock taking

- Basic Cleanliness and housekeeping duties

- Involve in R&D for new items (strong interest in culinary / culinary fresh grads / welcome!)

- Simple Admin duties ( menu change updates, schedule updating)

- Any other Ad Hoc duties assigned

You should be:

- Holds a valid Food Hygiene Cert

- Good communications skills

- Willingness to work hard

- Ability to work in a fast pace environment

- Knows basic computer

Stuff Extra:

- Explore new range of foods, food trends, able to understand how a central kitchen work and participate in one

- Have new foods to taste

- Joining a fun and great team we work hard and play hard together!

Mag’s a contemporary European Restaurant in Singapore since 1996 is looking hire a professional, passionate & creative chef with a good grasp of classical french cooking techniques.

The Head Chef is the overall in charge of the kitchen daily operations across all work-stations. He/she will be responsible for hiring, training and overseeing the kitchen team. In addition, he/she will need to be able to speak to customers about the menu and the food in order to enhance customers’ experience.

Here are our expectations:

· Lead the team in Research & Development for new & existing menu

· Produce high quality plates both design and taste wise

· Ensure that the kitchen operates in a timely way that meets our quality standards

· Planning and directing food preparation

· Plan all menus for events

· Resourcefully solve any issues that arise and seize control of any problematic situation

· Manage and train kitchen staff, establish working schedule and assess staff’s performance

· Order supplies to stock inventory appropriately

· Maintain a positive and professional approach with co-workers and customers

· Responsible for cost control and wastage

· Responsible for all maintenance and upkeep of kitchen equipment

· Comply with and enforce sanitation regulations and safety standards

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Developing new recipes for seasonal menus.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Requirements:

• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Capable of working in a fast-paced, production environment.
• Able to work on weekend and public holiday

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT)

DUTIES & RESPONSIBILITIES

CHEF DE PARTIE

· Takes care of daily food preparation and duties assigned 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 Chefs.

· 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.

· Ensure effective communication between staff by maintaining a secure and friendly working environment.

· Establishing and maintaining effective inter-departmental working relationships.

· 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 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.

· Should be able to set an example to others for personal hygiene and cleanliness on and

off duty.

· Daily feedback collection and reporting of issues as they arise.

· Assess quality control and adhere to restaurant service standards.

· Possess food safety qualifications.

· Carry out any other duties as required by management.

Key responsibilities

Training and processes

• Execute all duties according to schedule and provide guidance to the team in accordance with kitchen SOP
• Assists with on-job training sessions and specialized training for any particular special preparation.

Research and innovation

• Research and prepare under the supervision of the Executive Chef, any new products including new pastry cakes and dishes.
• Keen market awareness - explore and monitor new trends happening in the industry in order to keep abreast with any changes in the market.

Organization and planning

• Assist to plan and manage production to minimize wastage of food production to achieve maximum efficiency and profitability.
• Ensure general cleanliness and sanitation of the team and the work areas
• Assist to plan & schedule the roster effectively for the team employees, taking careful measures to manage work load and forecasted business
• Assists with all aspects of pastry operations such as adhering to all deadlines and ensuring premises/menu/events are ready for all the different outlets
• Assist with requisition for the storeroom and the necessary direct to kitchen orders on a daily basis in accordance with the business forecast

Merchandising

• Improve decoration or show pieces provided on buffets, cake counter or other relevant areas to achieve the most efficient merchandising possible.

Quality assurance

• Monitor quality of the ingredients and final products to achieve the maximum guest satisfaction.
• Make sure that all products meet the preset standards, the preordained portion size and that all staffs follow the proper procedure and recipes

Ideal requirements

• 3-5 years of experience in a similar role, within the industry
• Prepared to have an open, inquisitive and flexible mind to look at the greater scope of things
• Relevant certifications in pastry/culinary
• Able to commit to shift hours roster working shift inlcuding weekends & public holidays

Roles & Responsibilities

• Handle a wide range of raw fish and other ingredients.
• Ensures adherence to highest quality food preparation and hygiene standards.
• Excellent inter-personal skills,highly motivated individual.
• Excellent team player.
• Assist Head Chef in create Fine-Dining menu that highlights the authentic taste of Japanese cuisine.
• Assist Head Chef for supervision and training to the team members.
• Any duties assigned by Head Chef.

Requirements

• Proven experience working in upscale sushi restaurants.
• Certification from a culinary school is a plus.
• Able to maintain high standard of food quality.
• Strong knowledge of food sanitation regulations.
• Comfortable providing direction and supervision to kitchen staff.
• Good experience in fine dining Restaurant.
• Excellent communication skills. Proficiency in Japanese is an advantage.

Primary Responsibilities

• Assist the Chef de Partie in daily culinary operations in the kitchen
• Maintain all food preparation and service standards in a hygienic, safe, accident-free environment
• Maintain organization, cleanliness and sanitation of work areas and equipment
• Providing 100% outstanding satisfaction service to customers

Requirements

• Certificate in Culinary Skills or its equivalent
• Minimum 2 years of culinary experience
• Ability to work independently as well as in a team
• Possess good F&B product knowledge
• 5 working days per week with the flexibility work shifts including weekends and public holidays

For Ce Soir Restaurant (A Michelin Guide 2023 Restaurant)

Description
A contemporary Eurpean Cuisine Concept. Be in the fast-paced team to unleash your potential. We are hiring the passionate pastry assistants to be part of our team today

Job Description：
- Lead the preparation, production and presentation activities.
- Assist to manage kitchen and storage equipment repairs, maintenances and malfunctions.
- Record food spoilage and communicate to the team
- Prepare market list according to daily food orders.
- Ensure stock rotation to minimize wastages.
- Update production schedules, recipe cards, and plating guides.
- Adhere to sanitation, cleanliness, health and safety regulations.
- Ensure kitchen equipment and supplies are maintained clean and sanitized.
- Develop new menus and test new recipes.

Job Requirements:

- Diploma or degree in the related field

- Fine dinning experience is a plus

- Innovative in developing new pastry items

- Able to use microsoft office

Chef (Peranakan)

Working Days & Hours: Discuss During Interview
Working Location: Somerset | Buona Vista
Salary Range: Nego (base on experience)

Job Responsibilities:

• Washing and Cutting of vegetables
• Cutting and marination of meat
• Cooking of food (stir fry, deep fry, steaming)
• Maintenance of all kitchen equipment
• Maintain kitchen hygiene & cleanliness
• Daily stock take and ordering
• Checking of invoices and goods upon arrival

Job Requirement:

• Relevant Experience

Tan Jia Jun | REG No: R23112681

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

Job Responsibilities and Description:

Position Overview:As a Chinese Chef specializing in Sichuan cuisine, you will play a pivotal role in our restaurant's culinary team. Your expertise in preparing authentic Sichuan dishes will be essential in providing our customers with an unforgettable dining experience. Please note that this position requires working on public holidays and weekends to meet the demands of our restaurant.

1. Culinary Expertise:

· Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

2. Menu Development:

· Collaborate with the restaurant management to create and refine Sichuan-inspired menu offerings, ensuring variety and innovation while considering customer preferences.

3. Food Safety and Hygiene:

· Strictly follow food safety and sanitation guidelines to maintain a clean and safe kitchen environment.

· Monitor and manage food inventory to minimize waste and ensure freshness.

4. Quality Control:

· Consistently maintain the taste, appearance, and quality of Sichuan dishes to meet or exceed customer expectations.

5. Team Collaboration:

· Work closely with other kitchen staff to coordinate food preparation and ensure timely service.

· Train and mentor junior kitchen staff in Sichuan cooking techniques and recipes.

6. Customer Satisfaction:

· Pay attention to customer feedback and make necessary adjustments to dishes to meet customer preferences.

· Interact with customers when appropriate to provide information and enhance their dining experience.

7. Work Schedule:

· Be willing to work on public holidays and weekends, as these are peak times for our restaurant.

· Maintain a flexible schedule to accommodate the restaurant's needs.

8. Kitchen Management:

· Assist in managing the kitchen operations, including ordering supplies, controlling costs, and maintaining kitchen equipment.

Qualifications:

· Proven experience as a Chinese Chef with expertise in preparing Sichuan dishes.

· Knowledge of Sichuan cooking techniques, ingredients, and flavor profiles.

· Strong culinary creativity and passion for authentic Chinese cuisine.

· Excellent communication and teamwork skills.

· Ability to work under pressure and in a fast-paced environment.

· Understanding of food safety and hygiene regulations.

· Flexibility to work on public holidays and weekends.

If you are a talented Chinese Chef with a passion for Sichuan cuisine and a commitment to delivering exceptional food quality, we encourage you to apply for this exciting opportunity. Join our culinary team and contribute to creating memorable dining experiences for our valued customers.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• 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

Chef (Peranakan)

Working Days & Hours: Discuss During Interview
Working Location: Somerset | Buona Vista
Salary Range: Nego (base on experience)

Job Responsibilities:

• Washing and Cutting of vegetables
• Cutting and marination of meat
• Cooking of food (stir fry, deep fry, steaming)
• Maintenance of all kitchen equipment
• Maintain kitchen hygiene & cleanliness
• Daily stock take and ordering
• Checking of invoices and goods upon arrival

Job Requirement:

• Relevant Experience

Tan Jia Jun | REG No: R23112681

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

Responsibilities:

• Expertise in Western & Japanese cuisine
• Manage all food preparation activities
• Inspecting the ingredients quality daily
• 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

Requirements:

• Relevant experience required
• Possess good communication and interpersonal skills
• Ability to work independently
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work on weekend and public holiday

Be part of a health food kitchen. Healthy food that looks and tastes good. Big focus on customers and creating international meals for specific clients. We focus on sustainable local products and use the newest cooking techniques to create fresh bold flavours. Join a close-knit team that supports each other and work in a new company that is focused on great food.

• Has a passion for Food & Beverage

• Following recipes or company requirements

• Operates various kitchen appliances

• Portions, arranges and garnishes food based on client preference

• Assists other cooks during the food assembly process

• Have a hunger to learn

• Cleans up after business hours

• Previous experience in kithcens.

• Committed to serving food of the highest quality

• A self-starter and a team player

• Communicates and writes with fluency in English (and local language)