We, Lucky Cafes Pte Ltd, are searching for an experienced- skilled chef to deliver exceptional dining experiences that exceed customers’ expectations. The chef will cook meals, prep ingredients, and ensure our high safety and cleanliness standards are met. The chef will also provide strong leadership to other kitchen staff, delegating tasks and providing guidance. Our food taster is multi nationalities

Objectives of this role

• Create delicious meals, appetizers, sides, and desserts
• Maintain high standards for our food and equipment, helping us determine what needs to be ordered or repaired in advance
• Create and prepare new menu items or specials, as needed
• Take our menu and reputation to the next level by leveraging your expertise, industry knowledge, and culinary creativity
• Ensure that food safety and sanitation standards are met at all times
• Take charges all of reserved or instant order request for walk in and catering

Responsibilities

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

Skills and qualifications

• Advanced knowledge of cooking and food preparation techniques
• Excellent communication skills and enthusiasm for teamwork
• Familiarity with a range of kitchen equipment
• Comfort studying a recipe, determining appropriate steps, and delegating tasks accordingly
• Strong leadership skills and an ability to provide clear instructions to other members of the kitchen staff
• Certification relevant to state or country of employment, such as a food handler certificate

Preferred qualifications

• Culinary degree or on-the-job experience
• Experience in a head of chef position
• In-depth knowledge of food safety and sanitation regulations
• Familiarity with the restaurant industry and the latest industry news
• Strong sense of culinary creativity
• Experience cooking with diverse ingredients

Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

The Head chef is the culinary maestro of the kitchen.

1. Menu Creation: Crafting and updating menus, ensuring they’re innovative, balanced, and cater to customer preferences.
2. Kitchen Management: Overseeing the kitchen operations, from food prep to presentation, and ensuring that all dishes meet high standards of quality.
3. Team Leadership: Managing and training kitchen staff, fostering a collaborative environment, and delegating tasks efficiently.
4. Inventory Control: Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.
5. Health and Safety Compliance: Ensuring the kitchen adheres to health and safety regulations, maintaining cleanliness and proper food handling practices.
6. Budget Management: Managing the kitchen’s budget, including labor costs, food costs, and other expenses.

We are looking for a passionate and talented Sous chef to join our team at BLACK CHERRY. The successful candidate will be responsible for assisting the head chef in preparing and cooking a range of dishes, ensuring that all food is of the highest quality and presentation.

Responsibilities:

• Assist the head chef in all aspects of food preparation and cooking
• Ensure that all food is cooked to the highest standards and presented in an attractive and appetizing manner
• Maintain high levels of cleanliness and hygiene in the kitchen
• Ensure that all dishes are prepared on time and to the required standard
• Help to develop new and innovative dishes for the menu
• Work closely with other members of the kitchen team to ensure a smooth and efficient service

Requirements:

• Experience as in a modern European restaurant
• Passion for food and a desire to provide customers with an exceptional dining experience
• Excellent communication and teamwork skills
• Ability to work under pressure in a fast-paced environment
• Knowledge of food safety and hygiene standards
• Willingness to learn and develop new skills

If you are a talented and passionate chef with a love for modern European cuisine, we would love to hear from you. Please submit your application today!

Oishi Manufacturing Pte Ltd, established in 2003, is a prominent manufacturer and wholesale supplier of frozen desserts in Singapore. Specializing in halal-certified ice creams, gelato, and sorbets, the company serves a diverse range of clients including hotels, restaurants, cafes, fast food chains, and distributors.

Oishi operates from a 18,000 sq. ft. facility, offering both its own brands—like ArtisertZ—and customized OEM services. Their product range extends beyond frozen treats, including soft-serve pre-mixes, waffle and pancake premixes, frozen lava cakes, and equipment like soft-serve machines. The company is known for its commitment to high quality and halal compliance, holding certifications like FSSC 22000​ and BRCGS.

Oishi caters to both local and international markets, priding itself on reliable delivery services and competitive pricing. This has solidified its reputation as a preferred business partner within the food industry​

Job Title: Pastry Chef (Specializing in Gelato & Sorbet)

Location: Singapore

Job Summary:

We are seeking a passionate and creative Pastry Chef with expertise in crafting premium gelato and sorbets to join our R&D team. The ideal candidate will have hands-on experience in frozen desserts, and a flair for innovation while maintaining traditional techniques. You will play an important role is crafting our gelato ranges, ensuring top quality and consistency, and deliver exceptional customer experiences.

Key Responsibilities:

• Production & Innovation: Prepare a variety of gelatos and sorbets from scratch, using high-quality ingredients.
• Innovate new flavors in line with market trends and seasonal ingredients.
• Ensure consistency in taste, texture, and presentation across all products.

Qualifications & Requirements:

• Proven experience in pastry arts with a specialization in gelato and sorbet production (minimum 5 years preferred).
• Strong understanding of ingredient properties and freezing processes in gelato-making.
• Knowledge of modern dessert trends and international cuisines.
• Familiarity with local food safety guidelines in Singapore.
• Excellent time management and ability to work under pressure in a fast-paced environment.
• A diploma or certification in Pastry Arts or equivalent is preferred.

Working Conditions:

• Full-time role with regular office hours (9am to 6pm)
• Hands-on work in a chilled environment, handling freezers and cold ingredients.
• Part of R&D team.

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations
• Ensure the highest standard of cleanliness in the kitchen at all times
• Train new employees in order to ensure consistency in food presentation, taste and texture
• Appraise the performance of the subordinate and make recommendations for promotions or other actions
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers
• Set-up for new restaurant
• Make reports on all matters pertaining to kitchen operation
• Menu planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

• Job Requirements
• Minimum GCE N-Level or ITE qualifications
• Minimum 3 years working experience in F&B or relevant experience
• Possess passion in Baking & Pastry
• Positive attitude with ability to influence and lead a team
• Possess WSQ Food & Hygiene Certificate
• Good understanding of procedures related to kitchen operation
• Able to do split shift and work on weekends and public holidays
• Able to multi-task, adapt to fast paced environment and work under pressure
• Uphold excellent food hygiene and kitchen safety practices
• Able to speak japanese to liaise with japanese R&D team

• 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

Job Summary

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve client satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education And Experience

• 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards And Responsibilities Are Met For Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing seasonal menu items for client.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Responsibilities (Key Result Areas & Activities)

• Duties include verification of daily restaurant POS sales collections, proceeds from partners/mall vouchers and reconciliations.
• Posting of month end closing of sales into ERP System and gross turnover reporting
• Assist in issuing sales invoices and allocation of receipts from customers
• Update daily cash book and manage bank reconciliation for AR accounts
• Ensure compliance with internal controls, policies, and processes for sales collections
• Liaising with Operations on sales collections discrepancies
• Any other duties as assigned by the superior
• To assist the management on other ad-hoc duties as and when assigned
• Proficient in Microsoft Office applications and preferably Microsoft Dynamics Navision
• Any other appropriate duties and responsibilities as assigned

Required to - KNOW (Skills, Knowledge & Behaviours)

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma, Bachelor’s Degree, Post Graduate Diploma, Professional Degree in Finance/Accountancy/Banking/Business Studies/Administration/Management or equivalent
• At least 2 year(s) of working experience in the related field is required for this position
• Independent, analytical and have a positive working attitude
• Proficient in Microsoft Office applications and preferably Microsoft Dynamics Navision
• Good working knowledge in Excel required (Vlookup, Pivot table etc)

Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

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 controls 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.

Job Requirement

• 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

• Supporting the head chef or kitchen manager in the general running of the kitchen.
• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior staff and onboarding new employees.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
• Deputising for the head chef in their absence.
• Ordering supplies and negotiating with suppliers.
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.
• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements:

• At least 2 years of working experience
• Basic Food Hygiene certified
• Effective communication skills
• Ability to work with figures and manage budget
• Ability to cope under stressful conditions
• Strong leadership skills and ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multi task
• Possess strong management and organizational skills

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

Job Descriptions

• Responsible for food preparation, maintaining the kitchen equipment and utensils at utmost cleanliness and hygiene.
• Prepares and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of each food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure minimum wastage in food preparation and washer duty.
• Ensure freshness of food ingredients and raw materials, keeping track of old and new items by rotating stocks.
• Clean food preparation area and kitchen equipment to ensure clean safe food handling practices.
• Any other duties as and when being assigned by Head Chef.

Job Requirements

• Compulsory 2 years of Teppanyaki Chef Experience

Working Hours

• 6 days a week
• 10am - 230pm, 530pm - 1000pm.

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

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

Join Our First Café in Singapore as a Sous Chef!

Our Client:

Be part of an exciting new chapter as we open our first café in Singapore! We are looking for a Sous Chef who is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times.

Job Responsibilities:

· Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.

· Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

· Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

· Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

· Areas of responsibility comprise overseeing all food preparation areas (café, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

Job Requirements

· Culinary school diploma or equivalent certification is a plus.

· Knowledge of various cooking techniques and cuisines.

· Familiarity with kitchen equipment and utensils.

· Strong attention to detail.

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

· Excellent teamwork and communication skills.

· Food safety and sanitation knowledge.

· Flexibility to work evenings, weekends, and holidays as required.

Registration No: R22104771

EA Licence No: 22C1376

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

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 controls 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.

Job Requirement

• 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

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Benefit

• 5 day work week

Our company is expanding and need head chef to lead the team of kitchen and operation team to assist the company to raise to greater height.

Job requirements:

1. Plan and delveop of new menu and receipes for new market niche

2. Food Quality, Hygiene and Food Cost control

3. Inventory Management

4. Able to lead the kitchen and operation team.

5. Able to solve customer's & management problems

6. Able to take feedback and complaint seriously and improve on work and quality

7. Handle staff scheduling and able to task them to work according to the company's requirment.

8. Knowledge in Chinese cusine, Western cusine is an added advantage

9. Able to cook and stand in to cook when needs arise.

10. Work together with your team.

11. Able to work during Festive Season and Public holiday

You need to have at least 5 years experience as a Hd Chef and 5 year experience in Catering industry

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, and Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

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 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 controls 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.

Job Requirement

• 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

Benefits

• 5 day work week

Job Descriptions

• Do Dish Washing During Buffet BFAST
• Help in Doing Meal preps with instructions from Head Chef
• Cleaning of Work Areas.

Job Requirement

• No experience is ok

Benefits

AL OF 7 DAYS WITH ADDITIONAL 1 DAY FOR EACH YEAR SERVED

• YEARLY BONUS BASE ON PROFIT
• CAREER PROGRESSION IF APPLICABLE
• PROBATION PERIOD UP TO 3 MONTHS
• SALARY INCREMENTS BASE ON PERFORMANCE AND NOT TIME FRAME

Working Hours

• 5.5 DAYS / WEEK OF 10 HRS WITH MANDATORY BREAK TIME.

• Supporting the head chef or kitchen manager in the general running of the kitchen.
• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior staff and onboarding new employees.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
• Deputising for the head chef in their absence.
• Ordering supplies and negotiating with suppliers.
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.
• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements:

• At least 2 years of working experience
• Basic Food Hygiene certified
• Effective communication skills
• Ability to work with figures and manage budget
• Ability to cope under stressful conditions
• Strong leadership skills and ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multi task
• Possess strong management and organizational skills