Job Description & Requirements

• To prepare high quality traditional authenticIndian food, especially South Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Bangaledshi, Indian food dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Monitoring portions and waste control.
• To provide quality of food
• A deep understanding of authentic North Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts

• 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.

Chef Job Description Template

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

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.

Chef Requirements:

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

About Company:
Founded in Japan in 2018, the client is a startup specializing in Japanese sake. Their own brewery, established in 2021, is one of the newest in Japan. In 2023, they launched their global expansion in Singapore. Now, they are excited to announce the opening of a brewery-owned Western dining restaurant.

Job Description:
- Assist in food preparation, including chopping, slicing, and measuring ingredients.
- Support chefs in the cooking and assembly of dishes, ensuring adherence to recipes.
- Maintain cleanliness and organization in the kitchen, including washing dishes and sanitizing surfaces.
- Receive and store food deliveries, rotating stock to ensure freshness.
- Collaborate with kitchen staff to coordinate the timely execution of food orders.
- Assist in maintaining kitchen equipment and reporting any issues to the chef.
- Follow proper food safety and hygiene procedures at all times.
- Uphold high standards of cleanliness and order in the kitchen environment.

Job Requirements:
- Minimum 3 years of experience as an assistant chef or in a kitchen/cooking role.
- Proven experience in Western cuisine (e.g., Italian, French, etc.).
- Proficient in food preparation techniques and kitchen safety protocols.
- Ability to thrive in a fast-paced environment and adapt to changing priorities.
- Strong communication skills and a willingness to learn from senior chefs.
- High attention to detail with a commitment to maintaining cleanliness.
- Strong teamwork skills and the ability to follow directions from lead chefs.
- Passionate about the culinary arts and eager to learn and grow in the field.

Compensation:
- Working Location: 5-10 mins walking distance to MRT Maxwell, MRT Tanjong Pagar, MRT Telok Ayer.
- Working hours: 3pm to 11pm
- 5 working days (Sunday off & 1 day off depends on shift)
- AWS
- Meal allowance
- Annual Leave: Start from 10 days

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

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

Responsibilities:

• Assist and follow instruction by Sous Chefs to perform job task.
• Follow the tasks assigned by Sous Chef and complete it within time frame.
• Prepare required ingredients and sauces.
• Ensure the highest standards and consistent quality in the daily preparation.
• Adhere to recipes and stock management.
• Practice proper inventory management.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.

Requirements:

• Certificate in Culinary, preferred.
• Minimum 1 year experience in the culinary field.
• Good communication skills with positive, interpersonal skills.
• A team player with a good sense of job responsibility and a keen eye for details.

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

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

· Monitor equipment quality and order new equipment as needed

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

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Job Description

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

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

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

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

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

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

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

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

· Monitor equipment quality and order new equipment as needed

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

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Job Description

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

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

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

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

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

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

Job Description

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

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

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

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

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

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

Job Description

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

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

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

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

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

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

Job Description

To perform cooking duties in a non-aircon central kitchen environment.

Detailed Responsibilities

- Assist the head chef in daily cooking production

- Cutting, steaming, frying, etc.

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

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

- Other ad hoc duties assigned by the management

Requirements

- Experience as chef in a restaurant or kitchen environment

- Able to get along with team members

- Needs to work on rotating shifts: 6am – 4pm & 3pm – 11pm

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

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

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

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday.

• 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.

Job Description

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

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

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

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

- Work location at Tuas

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

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

Job Description

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

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on night shift daily: 5pm to 5am

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

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

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

Job Description

To perform cooking duties in a non-aircon catering company (central kitchen).

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Able to get along with team members

- Working hours: 6am to 3pm

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

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

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

Job Title: Executive Chef – Indian Cuisine

Location: 431 Clementi Ave 3 , Singapore 120431

Job Type: Full-Time

About Us:
We are a premier Indian restaurant in Singapore, renowned for delivering authentic flavors and innovative dishes. We are seeking an experienced and creative Executive Chef to lead our kitchen team, elevate our culinary offerings, and uphold the highest standards of quality and service.

Key Responsibilities:

• Menu Development: Design and innovate menu items that celebrate traditional Indian flavors while incorporating contemporary techniques and seasonal ingredients.
• Leadership and Training: Lead, train, and inspire the kitchen team to maintain consistent quality and presentation. Establish a culture of excellence, teamwork, and professionalism.
• Quality Control: Oversee all aspects of food preparation, taste, and presentation to ensure each dish meets our high standards. Conduct regular quality checks to maintain consistency.
• Inventory and Cost Management: Monitor stock levels, order ingredients, and manage supplier relationships to ensure high-quality ingredients. Control costs by managing inventory, portion sizes, and minimizing waste.
• Hygiene and Safety Compliance: Ensure the kitchen meets all local health, safety, and sanitation standards. Implement and monitor hygiene practices to create a safe, clean work environment.
• Customer Satisfaction: Engage with customers to understand their preferences and implement feedback. Adapt menu items for dietary requirements when needed.
• Strategic Planning: Collaborate with restaurant management on strategies for menu promotions, seasonal offerings, and other initiatives to drive sales and enhance the restaurant’s reputation.

Requirements:

• Proven experience as an Executive Chef or Head Chef, with a strong background in Indian cuisine.
• In-depth knowledge of traditional and modern Indian cooking techniques, spices, and flavors.
• Strong leadership skills with the ability to manage, train, and motivate a diverse kitchen team.
• Excellent organizational and time-management skills, with attention to detail.
• Passion for culinary excellence and a commitment to delivering an outstanding dining experience.

Benefits:

• Competitive salary and performance-based incentives
• Opportunities for professional growth and development
• Positive and collaborative work environment

We need two chefs that tasked with ensuring the kitchen tuns smoothly, preparing food, sauces and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is afull time job and the hours are typically long, with the weekend & weekend and off duty at late night work is usually. Performed in close quarters with colleagues.

Job Description

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

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

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

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

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

- Other ad hoc duties assigned by the management

Requirements

- Experience as Chef in a restaurant

- Able to get along with team members

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

- Needs to work on weekends & public holidays

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

- Able to work in a Non-Aircon environment

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

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

• 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.

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, Business Development and SEQ Department.

• 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.

• Perform all other common duties assigned by both the client and management of Sodexo Singapore

Responsibilities:

- Quality and Standards: Regularly monitor the consistency in quality and standards of food.
- Food Preparation: Participate in the preparation of mise-en-place and food production.
- Inventory and Stock Management: Record daily food wastage, manage stock ordering and receiving, and conduct monthly inventory checks.
- Operational Efficiency: Collaborate with the Kitchen Head to discuss ergonomic improvements for a smoother and more efficient kitchen workflow.
- Team Hygiene: Assist in upholding personal grooming and hygiene standards for the team.
- Kitchen Cleanliness: Help maintain overall hygiene and cleanliness in the kitchen and with equipment.
- Additional Duties: Perform any other relevant duties as assigned by superiors or senior management.

Requirements:

- Experience: Minimum of 2 years of relevant experience in a hotel or fine-dining environment.
- Learning and Adaptability: Willing to learn, coach, and adapt to changes.
- Attitude: Positive approach to work with a proactive and cooperative attitude.
- Personal Attributes: Energetic, initiative-driven, and maintains high personal hygiene standards.

Qualified or interested candidates, please submit your updated resume in MS format by using the Apply Now Button or email to [email protected]

Candidates are also encouraged to contact our office where our approachable Consultants will address any inquiries and advice you with relation to this job advertisement. Our dedicated HR Consultants will get in touch with shortlisted candidates for a confidential discussion!

R24121196 | EA License 16C7883

We are an Italian Inspired growing brand looking for a team of responsible and passionate Individuals to assist us in taking good care of our restaurants located at One Shenton, Tanjong Katong and The Bedok Marketplace and to manage the daily operations of the cafe.

Main duties:

- Assist Restaurant Manager in managing daily operations

- Manage the inventory and monthly stock take of all drinks and other necessary stock

- Assist in serving and taking orders

- Ensuring that customers are taken care of.

- Ensuring that kitchen presents and serves food as according to standards of the Company

- Other duties to be briefed during interview etc.

Staff benefits:

- 5 day work week

- Staff meal

- Medical Benefits

- Monthly Cash Incentive when targets are met

- Staff outings etc.

Only Singaporeans and PR.

Head Chef / Kitchen Manager

Salary: $3,500 – $4,000

Working Days and Timing: 5.5 Days, Roster

Working Location: East Coast

RESPONSIBILITIES

・Prepare mise en place according to kitchen standards

・Prepare food orders according to recipes

・Minimise wastage and spoilage of ingredients

・Maintain excellent hygiene standards

・Follow SOPs and safety precautions

・Other ad hoc duties assigned

REQUIREMENTS

• With at least 5 years of relevant experience
• Possess Basic Food Hygiene Certificate
• Prior experience in Italian Cuisine

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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