We are seeking a highly skilled and passionate Sous Chef specializing in North Indian cuisine, dedicated to bringing authentic flavors and culinary innovation to our kitchen. The ideal candidate will possess extensive knowledge of North Indian spices, traditional techniques, and regional dishes, with a focus on delivering exceptional dining experiences add on to our menu.

Responsibilities:

• Crafting and executing a North Indian menu that combines authenticity with modern presentation for buffet, set menu, wedding menu and a la carte menu with innovating traditional recipes.
• Collaborate with the Executive Chef to plan and develop new menu items. Ensure that menu items are executed consistently and meet quality standards.
• Sourcing quality ingredients and managing inventory to ensure consistent, high-quality dishes.
• Oversee the preparation, cooking, and presentation of dishes. Ensure that recipes and portion sizes are followed accurately.
• Maintain high standards of food quality, taste, and presentation. Conduct regular inspections to ensure adherence to food safety and sanitation guidelines.
• Train, mentor, and supervise kitchen staff, ensuring they understand and follow standard operating procedures. Provide guidance on culinary techniques and best practices.
• Help maintain a clean and organized kitchen environment. Ensure that all equipment is in good working condition and that the kitchen complies with hygiene and safety standards.
• Assist in managing kitchen inventory, including ordering, receiving, and maintaining stock levels. Monitor and control food costs through proper portioning and inventory control.
• Work closely with other departments such as front-of-house staff to ensure seamless coordination between the kitchen and the dining area.
• Participate in meetings and collaborate with management to address any operational issues. Contribute to the development and refinement of recipes. Follow standardized recipes and procedures while also being open to creative input.
• Ensure compliance with health and safety regulations in the kitchen. Implement and enforce hygiene and sanitation standards.
• Handle unexpected situations and solve problems that may arise during kitchen operations. Make quick and informed decisions to maintain the flow of service.
• Assist in planning and executing special events, catering, or functions organized by the kitchen.
• Stay updated on industry trends, techniques, and new ingredients. Identify areas for improvement in kitchen operations and implement necessary changes.
• Attends meetings and training sessions as required by supervisors, contributing to the overall efficiency and effectiveness of the culinary team.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• Minimum 8 years of experience specializing in North Indian Cuisine with at least 5 years of supervisory experience in Restaurant or luxury hotel setting
• Strong understanding of North Indian spices, flavor profiles, and cooking techniques.
• Ability to develop creative, high-quality dishes that resonate with guests.
• Possesses basic knowledge in Microsoft Office applications
• Strong team player and individual contributor when required.
• Flexible and able to work in fast pace environment

Responsibilities:

• Preparing and cooking dishes according to the menu.
• Learn and execute cooking techniques and recipes as directed by the kitchen team.
• Maintain a clean, organized, and hygienic workspace at all times.
• Prepare ingredients, including washing, chopping, marinating, and portioning.
• Adhere to food safety and sanitation standards.
• Assist in receiving and storing inventory properly.
• Follow instructions and procedures to ensure consistent food quality.

Requirements:

• Basic culinary training or 1-2 years of kitchen experience preferred (training provided for motivated beginners).
• Passion for cooking and a strong desire to learn and grow in the culinary field.
• Ability to work in a fast-paced environment with attention to detail.
• Good communication and teamwork skills.
• Willingness to take on diverse tasks and support the kitchen team as needed.
• Basic understanding of kitchen safety and hygiene.

What We Offer:

• Competitive salary and benefits.
• On-the-job training and opportunities for career growth.
• A positive and supportive work environment.
• The chance to work with a passionate and talented kitchen team.

Your Role

• 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
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Proven experience as in Korean/Fusion Cuisine
• 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 process

Only shortlisted candidate will be notified via email for an interview invitation

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

We are seeking a skilled and enthusiastic Chef De Partie to join our Pastry team. You will be responsible for preparing a variety of delicious pastry-based confectioneries. This includes measuring ingredients, baking goods, adding finishing touches, and ensuring adherence to hygiene and safety standards. Additionally, you will support food and beverage operations and actively contribute to maintaining a positive and professional work environment.

Job Description :

• Prepare and bake a variety of pastry-based confectioneries according to recipes and standards.
• Accurately measure and weigh ingredients.
• Ensure compliance with hygiene, safety, and quality standards at all times.
• Support food and beverage operations as needed.
• Contribute to continuous improvement initiatives within the pastry workstation.
• Communicate effectively with team members and escalate customer feedback through appropriate channels.
• Maintain a clean and organized work area.

Requirements:

• Proven relevant experience or have worked in similar role.
• At least 2 years of experience in similar capacity.
• Knowledge of pastry-making techniques and baking methods.
• Familiarity with hygiene and safety regulations in a kitchen environment.
• Strong attention to detail and ability to follow recipes accurately.
• Excellent communication skills and ability to work well in a team.
• Ability to work efficiently in a fast-paced environment.
• Singaporeans & PR only.
• Possess relevant professional qualifications.
• Able to work independently & a good team player.
• Good interpersonal and communication skills.
• 6 days work week.
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 11 Jan 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

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

Requirements:

• Singaporeans and PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Able to work on rotating shifts.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 11 Jan 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

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

Requirements:

• Singaporeans & PR only.
• Possess relevant professional qualifications.
• At least 2 to 5 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 11 Jan 2025.

Walk-IN

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 9:00 AM and 6:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Roles & Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all restaurant 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 3 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.

The restaurant modern casual steak house concepts with with 25 pax seating capacity located near jalan besar / rochor mrt.

The primary role of the Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication, people management, meticulous, service-oriented skill and a good team player.

Key Responsibilities:

• Support the Head and Sous Chef to ensure smooth daily operations.
• Prepare and portion food using standard recipes and presentation instructions.
• Maintain full awareness of menu items, recipes, production methods, and presentation standards.
• Check ingredients, equipment, inventory, and supplies for smooth restaurant operation.
• Store food products correctly in refrigerators and containers with proper handling.
• Uphold high standards of sanitation, cleanliness, and safety in all kitchen areas.
• Maintain and clean all equipment regularly.
• Assist in monthly inventory counts and accurately record food wastage.
• Collaborate with staff to ensure high satisfaction with food items.
• Complete any other assigned duties as needed

Requirements:

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Prior work experience would be an advantage
• Possess basic food and hygiene certificate is required
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Positive service attitude, coachable, willingness to learn
• High standard of personal hygiene

Summary of role requirements:

• 5 day per week
• 2-5 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $2200 - $2700 per month

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• 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 Sous Chef and Executive chef on the daily requirements
• 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 hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Cafe Sofi by Pasta Brava is a well-known company among food connoisseur for its authentic Italian food. We are looking for an individual who is able to manage the company finances, implement IT solutions to smoothen the company processes and uplift the digital brand of the company.

Responsibilities

- Responsible for daily smooth operation of department.

- To ensure the food quality is standard and consistent.

- To ensure there is always sufficient supply of food items.

- To give traning and guide for junior staffs.

- To follow the all Company's rules and regulation.

- Control the food cost and quality.

- must be able write Italian language in order to creat menu.

- must be able to speak Italian language to greet customers.

- must have Italian restaurant working experiences.

- must have knowledge of Italian Menu and wine.

- Able to work under pressure.

- Good attitude

- Must be able to work with team and take responsibility.

Only Singaporeans / PR & Malaysian Work Permit with SPM

* If interested please send your resume to [email protected]

Executive Chinese Chefs supervise the kitchens operation, control food cost, quality and portion control of food. They oversee purchase of dried goods and fresh products. They have to be innovative and creative on daily special menus and maintain good relationship with customers.

Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards

Be responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs and kitchen utensils

Perform any other reasonable duties as required by the department head from time to time

Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation

Always adheres to Lapita Autograph Collection standards of preparation, recipes and presentation

Maintain buffet and assist guests with serving

Accepts and prepares special orders

Ensures seasoning, portions and appearance of food

Proactively carries out work to facilitate chefs arriving for the other shift’s

• Ensures that food is delivered on time
• Follows proper safety, hygiene and sanitation practices
• Ensures readiness at all times
• Accepts and prepares special orders, and ensures proper posting to guest folio
• Stores unused food properly and informs CDC of larger quantities of stored food
• Prepares all BBQ items for daily operation
• Is responsible for the production, preparation and presentation of all food items, in his section to ensure highest possible quality at all times
• Candidates must have a firm knowledge of the Chinese Cuisine
• Positive attitude and passion for Chinese cuisine
• Planning and determining all food production

Traditional Chinese food has to always be fresh. Most dishes are filled with huge quantities of vegetables, grass-fed meats, seafood and herbs and spices. Every ingredient is handpicked for medicinal purposes. The Chinese people rarely eat canned/frozen food.

Working Location: Tampines One

Working Hours: 5 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties
• Adhere to company’s standard operating procedures

Description:

Simple Food Solutions Pte Ltd is a dynamic OEM food manufacturing company dedicated to providing innovative and high-quality food products. We are looking for a creative and experienced Research and Development Specialist to lead our R&D efforts, drive new product development, and optimize kitchen operations.

Key Responsibilities:

1. Recipe Development and Product Innovation

• Create and test innovative recipes tailored to market trends and customer demands.

• Ensure recipes are scalable for production efficiency while maintaining exceptional quality.

2. Quality Assurance and Control (QA/QC)

• Establish and implement robust QA/QC protocols.

• Conduct product trials to ensure consistency, compliance, and safety standards.

• Resolve quality issues during development and production.

3. Product Approval and Accountability

• Oversee product approval, ensuring all items meet company standards for taste, presentation, and compliance.

• Sign off on finalized recipes and processes, assuming full accountability for product quality.

4. Collaboration with the Sales Team

• Partner with the sales team to understand customer feedback and market needs.

• Assist in presenting products to clients, including demonstrations and tastings.

• Support customization for specific customer requests.

5. Production Alignment and Management

• Collaborate with the Production Manager to align recipes with operational capabilities.

• Train production staff on new recipes and processes.

6. Market and Trend Analysis

• Research food trends, customer preferences, and competitor products to inform recipe development.

• Innovate and propose new product concepts for market differentiation.

7. Documentation and Reporting

• Maintain thorough records of recipes, ingredient specifications, and QA/QC protocols.

• Provide updates to the Production Manager and sales team on project progress and approvals.

Qualifications:

• Minimum of 5 years of culinary experience, focusing on R&D, QA/QC, or product development.

• Expertise in scaling recipes for production.

• Knowledge of food safety regulations and quality standards.

• Strong collaboration skills with production and sales teams.

• Excellent problem-solving and organizational skills.

Education:

• Degree/Diploma in Culinary Arts, Food Science, or a related field.

• Certifications in quality management or culinary innovation are a plus.

Key Competencies:

• Accountability in managing product quality, approvals, and customer satisfaction.

• Creative and innovative thinking with a strong focus on operational alignment.

• Ability to manage multiple projects within tight deadlines.

Benefits:

• Competitive salary and performance incentives.

• Opportunities for career growth and skill development.

• Collaborative and innovative work environment.

Responsibilities

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

Qualifications & Requirements

• Diploma in relevant field or Qualification from a culinary school.
• Past experience working in a similar role
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressurein a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Job Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Job Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Roles & Responsibilities

1.Prepare and cook full course meals.

2.Prepare and cook individual dishes and foods.

3.Plan Bengali & Indian menus, Ensure quality of food and determine size of food proportions.

4.Work with minimal supervision.

5.Prepare dishes for customers with food allergies or intolerances.

6.Estimate food requirements and costs.

7.Inspect kitchens and food service areas.

8.Maintain inventory and records of food, supplies and equipment.

9.Work with specialized cooking equipment (Coper Coal Tandoor.)

10.Hands on experience in Copper Charcoal Tandoor

11.Familiar with Fine Dining Tandoori Food Preparation. (Bengali & indian Style)

12.Supervising & Training junior kitchen staffs. Assisting Head Chef in smooth operation of Kitchen, Ordering food ingredients, Market purchase, Menu planning, creation of new dishes & maintain hygienic conditions.

Specialist in bengali sweets

13.Must be able to work on weekends and public holiday

Responsibilities

• Following directions provided by the head chef
• Collaborating with the whole culinary team to ensure high-quality food and service
• Keeping the kitchen safe and sanitary
• Stocktaking and ordering supplies
• Assisting in other areas of the kitchen when required
• Handling any problems that may arise

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• At least 2 years experience working in a similar role
• Ability to work well alone and in a team
• Passion for delivering great food and service
• Knowledge of safety and sanitation practices
• Flexibility in working hours subject to the demands of the business

Job Highlights

• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Competitive Salary and Package
• Good working environment and culture

Job Overview:

The Kappo Head Chef leads and oversees the kitchen operations, specializing in the Kappo dining style, which emphasizes fresh, seasonal ingredients and interactive cooking in front of guests. This position requires mastery of Japanese culinary techniques, menu development, and leadership, ensuring an exceptional dining experience through quality, precision, and guest interaction.

Benefits Summary:

• Staff meal and uniform provided
• Within 5-minutes Bus-stops nearby
• Annual and Medical Leave Provided
• 6 days off/ month

Key Responsibilities:

• Menu Development:
  Create and update seasonal Kappo menus, maintaining high standards in taste, presentation, and freshness.
• Kitchen Management:
  Oversee daily kitchen operations, train staff in Kappo techniques, and ensure food safety and sanitation.
• Guest Interaction:
  Prepare and present dishes in front of guests, engaging with them to enhance the dining experience.
• Inventory & Cost Control:
  Source quality ingredients, manage inventory, control costs, and minimize waste.
• Collaboration:
  Work closely with management on business goals, special events, and promotional activities.

Qualifications:

• Minimum 6+ years of culinary experience, including 3 years in a senior chef role.
• Expertise in Japanese cooking and ingredient selection.
• Strong leadership and communication skills.

Work Hours:

Full-time, with flexible availability for evenings, weekends, and holidays.

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·Responsible for the overall daily food production and back of the house operations.

·Maintain and enhance manpower management by daily effective communication.

·Ensure that quality and wholesome food is served in the facility.

·Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance and Business Development

·Submit weekly and monthly financial/administration reports to the Unit Manager.

·Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·Attend weekly service meetings to improve and enhance service level.

·Evaluate and administer manpower plans, employee training & development.

·Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·Keeping Food Sampling and Daily Cooking Core temperature recordings.

·Ensure recording temperature for all refrigerators.

Job Description

Chef de Partie:

• All preparation and cooking based on daily production schedule
• Bulk cooking in central kitchen environment
• To ensure all packing room activity are as planned and follow
• To ensure quality of preparations, cooking and packing meet the standard and maintain proper consistency in food quality set by management
• To ensure required workplace safety, food handling and hygiene standards are followed.
• To ensure all cook/operator in all production area work are efficiency and productivity
• Maintain a clean and organized production area
• Check that quantity and quality of finish goods are proper planned and done based on production schedule
• Check that quantity and quality of raw material ordered are received and stored in proper condition

Job Requirements

• Five years experience or more in western cooking and managing a culinary team in a catering operation
• Equipped with excellent sense of taste and creativity in food presentation.
• Ability to perform in a fast-paced environment
• Required to work on weekend and public holidays
• Required to start work early in the morning
• Staying East Preferred (Bedok)
• 6 days work week
• 7am to 5pm

Roles & Responsibilities

Looking for Sichuan/Chinese food/Mala hotpot chef urgently!

3-5 yrs exp in Chinese food cooking is required. Must work independently and be responsible to sales and company.

Salary from $2500 onwards, allowance and commission will be informed upon shortlisted.

Working place: food court/coffee shop stall.

Whatsapp 84683961 with Name, Age, working exp. Thanks!