A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

· Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.

· Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.

· Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.

· Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency

· Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

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

Key Responsibilities:

• Oversee kitchen operations to ensure the preparation of high-quality food in line with restaurant standards.
• Lead, mentor, and train kitchen staff, ensuring efficient teamwork and a positive work environment.
• Work closely with the Executive Chef to develop new menu items and innovate existing dishes.
• Ensure that all dishes are presented beautifully and consistently, maintaining high standards of quality and taste.
• Maintain and manage kitchen inventory, ordering supplies and ingredients as needed while ensuring cost control.
• Ensure compliance with all health and safety regulations and company policies regarding food preparation and kitchen cleanliness.
• Monitor and maintain consistency in food quality during service, ensuring timely delivery.
• Manage food prep and ensure all stations are set up in a clean and organized manner before service.
• Handle special dietary requirements and any guest feedback with care and professionalism.
• Assist in the recruitment and training of new kitchen staff.
• Work in collaboration with other departments to ensure seamless restaurant operations.

Job Description

• Oversee kitchen operations, food preparation, and compliance with safety and sanitation standards.
• Supervise and train kitchen staff, ensuring efficiency, quality, and professional growth.
• Manage inventory, control costs, and ensure high-quality execution of menu items.
• Create staff schedules, monitor labour costs, and adjust staffing based on business needs.
• Inspect food, equipment, and facilities to maintain quality and address issues promptly.
• Collaborate with the service team on dining requirements and handle HR matters and mentorship.
• Take responsibility and pride in delivering excellent kitchen performance.

Job Requirement

Qualifications

• Preferably, "O" levels or equivalent and above.
• Requires a basic hygiene certificate.

Experience

• A minimum of 10 years of progressive culinary experience in a 5-star hotel or exclusive club environment.
• Proven expertise in local, Western, or Teochew cuisines, with a strong portfolio of culinary creations.
• Previous experience in a leadership role as an Executive Sous Chef or Senior Sous Chef.

Skills & Knowledge

• Strong managerial skills to be able to run the entire kitchen operations.
• Strong Asian cuisine background.
• To be a team player, you must be able to work under pressure and long hours.
• Knowledge of Food Hygiene and related rules & regulations.

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

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 25 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!

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 25 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

• Assist on menu creation and development.
• Supervising food preparation and presentation.
• Managing kitchen staff, including hiring, training, and scheduling.
• Ensuring food safety and sanitation standards are met.
• Monitoring inventory and ordering supplies.
• Maintaining kitchen equipment and facilities.
• Developing and implementing cost-saving measures.
• Ensuring consistency in food quality and portion sizes.
• Collaborating with management on budgeting and financial planning.
• Adhering to health and safety regulations.
• Handling customer inquiries and special requests regarding food preparation.

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

Job Description

DUTIES & RESPONSIBILITIES

• To oversee kitchen and kitchen crew.
• To ensure adequacy of supplies at the cooking stations.
• To prepare ingredients that should be frequently available.
• To follow the guidance of the sous chef or head chef and have input in news of presentation or dishes.
• To put effort in optimizing the cooking process with attention to speed and quality, and to control food wastage.
• To maintain a clean and neat work area.
• To maintain the high standard of hygiene and sanitation.
• To maintain the personal grooming. To work with fellow worker effectively and harmoniously.
• To check and maintain the cleanliness of the work area and kitchen storage.
• To write and follow the duty roster for section.
• To train cooks and trainees. To taste the food before serving including quality.
• To be familiar with kitchen equipment and utensils procedure and usage.
• To maintain the rotation of items used in Kitchen Department.
• To be familiar with emergency breakdown procedures, safety and accident prevention in the kitchen.
• To notify the out of service equipment and submit to Head Chef.
• To check and maintain the procedures of closing duties.
• May be requested to perform other related or unrelated duties as and when required by the management.

AWS | Performance Bonus | Career Progression | Family Care Leave | Medical & Dental Benefits

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 1 Feb 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.

Job Scope

• Running a specific kitchen station, handle a specific section of the kitchen, in charge of preparing, cooking, and plating all dishes from that station.
• Maintaining food quality and consistency.
• Supervising junior staff, provide guidance and help train them on specific tasks related to your station.
• Maintaining hygiene and cleanliness & follows proper food safety and hygiene procedures in the kitchen. Helps with cleaning and sanitizing workstations, utensils, and equipment throughout the shift.
• Managing station inventory, monitor stock levels and inform the Sous Chef or Head Chef when more supplies or ingredients are needed.
• Coordinating with Other Stations and the Kitchen Team, communicate clearly with other chefs in different stations to ensure the smooth flow of service.
• Contributing to Menu Development
• Assisting in Kitchen Organization

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform that only shortlisted candidates would be notified*

We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280

RAYMOND NG JUN HAN | EA Personnel No.: R1657009

Job Description & Requirements

• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required
• Manage food costs and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Interview, vet, and select kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• Shift base work
• Willing to work Night Shift

RESEARCH AND DEVELOPMENT CHEF Job description

The Research and Development (R&D) Chef creates new recipes to improve food product from the organisation. Ready to designs new recipes in consideration of ideas and market demand for new products. Ready to improves recipes and preparation methods to meet mass production and regulatory needs. Ready to helps to design marketing strategies based on candidate approach and ideas in creating new products.

Candidate should skilled in culinary arts and is experienced in the Food and Beverage (F&B) sector. Candidate works in a kitchen or laboratory. Candidate has good knowledge on food science and is familiar with nutrition and mass production needs. Candidate has sound understanding of cultural and culinary trends. Candidate is very creative in developing and presenting products.

Duties and Responsibilities

• Assist in data gathering for new product specifications.

• Confirm product formulations and other information for constructing product profiles.

• Create new recipes and refine taste profiles through experimentation.

• Develop ideas from food preparation processes for marketing purposes.

• Develop product improvements based on sensory testing and consumer data.

• Establish product specifications and documentations.

• Make recommendations in the design of new manufacturing processes or to change current equipment or processes.

• Modify new product recipes and ingredient selection while taking note of nutrition, shelf life and regulations.

• Plan, manage and run panel sessions and sensory tests on food products.

• Refine recipe formulation for mass production purposes.

• Review ingredients to meet customer needs and requirements.

• Review methods to improve quality of new food products and compliance with food regulations during mass production.

• Suggest alternative ingredients and food preparation processes to meet mass production and compliance needs.

• Suggest changes to new food production processes.

• Support sales team by preparing samples for local and overseas customers.

• Troubleshoot production processes to resolve production, quality and regulatory compliance issues.

Requirements and Qualifications

• Strong knowledge of food science and nutrition.

• Excellent culinary skills and creativity.

• Ability to work well under pressure.

• Strong communication and presentation skills.

• Detail-oriented with strong organizational skills.

• Ability to conduct thorough research.

• Proficiency in using kitchen equipment and tools.

• Knowledge of food safety regulations.

• Ability to work independently and as part of a team.

• Strong problem-solving skills.

• Willingness to stay updated on industry trends.

• Experience in training and mentoring staff.

• Ability to source and evaluate new ingredients.

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Sous Chef (Arabic Cuisine) to join our team!

As a Sous Chef (Arabic Cuisine), we require you to:

• Support daily menu planning and design
• Ensure a high quality of food & beverage is provided at all times
• Assist in supervising the daily operation of the kitchen
• Maximise profitability for the outlet
• Support the Chef on daily operation

Requirements:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Must have experience working in either a luxury restaurant or a 5* hotel environment
• A self-starter and a teamplayer
• Committed to serving food of the highest quality
• Enjoys being creative with an eye for detail
• Enjoys planning, organising and problem solving
• Communicates and write with fluency in English and local language
• Displays curiosity and takes time to learn and understand new culinary trends
• Enjoys being challenged
• Willing to work shifts

Bonanza of Brands Pte Ltd was founded in 2024. We aim to serve quality food at affordable prices. We are a fast-growing brand and currently expanded to 8 outlets around Singapore. We are looking for candidates with passion in F&B to join our growing team!

• Responsible for daily outlet operations which includes effective scheduling, employee communications and training
• Ensure the highest safety and hygiene standards compliance with regulations
• Create a positive and rewarding customer experience
• Lead and motivate team members to achieve sales targets and customers satisfaction
• Other duties as assigned
• For Management Trainee - Fast track to Outlet Manager in 6 months (depending on performance)
• Wok experience preferred
• Incentives and medical benefits provided
• Multiple work locations available
• 5 days or 6 days per week
• Full Time

We are seeking a Sous Chef to oversee all kitchen operations, including food purchasing, receiving, preparation, and ensuring quality standards, safety protocols, sanitation, and cleanliness.

Responsibilities

• Day-to-day restaurant operations and food preparation
• Collaborate with the head chef in creating and developing menu items
• Oversee ordering and purchasing of kitchen supplies to ensure adequate stock levels and cost efficiency within the assigned budget to ensure profitability
• Ensuring all operations adhere to food safety and sanitation standards, maintaining a clean and organised kitchen environment
• Maintaining food quality and service standards
• Direct and oversee stock-taking
• Oversees and supervises kitchen staff, and to discipline or coaches whenever necessary
• Execute any other duties as assigned

Requirements

• A minimum 3 years of experience in a similar capacity preferred
• Team player and good work ethics
• Knowledgeable, Proactive in sharing feedback, willing to share ideas, Open-minded
• Patience and customer-oriented approach
• Salary commensurate with qualifications and experience
• Computer literacy (in MS Excel)
• Able to work 6 days per week

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian flavors, and delivering unforgettable dining experiences to its customers.

Job Description & Responsibilities

• Food Preparation and Cooking: Prepare and cook guest orders according to their specifications and preferences, ensuring quality in every dish. Carefully select and prepare high-quality ingredients, including chopping vegetables and meats as required.
• Safety and Sanitation: Implement and uphold food safety best practices, ensuring all kitchen staff adhere to safety and sanitation standards. Exercise caution in a fast-paced kitchen environment, managing sharp knives and hot surfaces responsibly.
• Kitchen Staff Coordination and Training: Assist in scheduling kitchen staff, delegate tasks effectively, and mentor team members to enhance their performance and productivity.
• Inventory and Ingredient Management: Assess inventory needs, maintain supply levels, and ensure all ingredients are fresh and readily available.
• Continuous Improvement and Trend Awareness: Stay updated on culinary trends and industry developments, incorporating new ideas to enhance the guest dining experience.
• Efficiency and Adaptability: Work efficiently during peak times, including weekends and evenings, and assist with cleaning or other tasks during busy periods or when there are staff shortages. Collaborate with the restaurant’s administrative team to support smooth kitchen operations.
• Requirements:
• Nyonya Cuisine experience as Assistant Chef in a high-volume kitchen.
• Solid knowledge of food safety and sanitation practices.
• Strong knife skills and ability to prepare high-quality ingredients.
• Effective communication and leadership abilities, with the capacity to train and motivate kitchen staff.
• Flexibility to work weekends, evenings, and during peak hours as required.
• Willingness to stay updated on culinary trends and adopt new techniques.

5 days work week.

We regret that only shortlisted candidates will be notified.

We are seeking a dedicated and skilled Chef de Partie Manager to join our team!

Key Responsibilities:

• Oversee and manage daily operations of assigned kitchen sections.
• Lead, train, and mentor a team of chefs and kitchen staff.
• Ensure consistency, quality, and presentation of all dishes.
• Collaborate with the Head Chef on menu planning and development.
• Maintain high standards of hygiene, safety, and cleanliness in the kitchen.
• Manage inventory, ordering, and cost control to optimize kitchen efficiency.

What We’re Looking For:

• Proven experience as a Chef de Partie or in a similar leadership role.
• Exceptional culinary skills with a strong understanding of modern kitchen techniques.
• Leadership qualities with the ability to motivate and inspire a team.
• Attention to detail, creativity, and a passion for excellence.
• Strong organizational and communication skills.

What We Offer:

• Competitive salary within the range of SGD 5,800 - 8,500.
• Opportunities for professional growth and career advancement.
• A supportive and collaborative work environment.
• Exposure to innovative and creative culinary projects.

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

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

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.

Job Benefits

Exciting career path with career growth opportunities

12 days Annual Leave

Staff discounts in ATIPICO

5 working days with 2 off days

OT pay

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

A Vietnamese cuisine bistro is currently looking for competent and responsible chef, to be part of a new journey of venturing into the F&B/hospitality industry.

The Chef shall be a confident, effective, and efficient leader who is able to motivate and work collaboratively with kitchen staff. He/She will be responsible for meeting food preparation standards whilst keeping food and labor cost targets for the kitchen in check.

He/She shall also be expected to create and document new menu items, manage and direct all kitchen staff, maintain quality control, and manage inventory and purchasing.

More than 5 years of experience, with proven track record as a vietnamese chef, working in a competitve and fast paced environment.

• Specialize in Vietnamese cuisines, including traditional dishes.
• Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills, food presentation skills, sous vid, and superior palate.
• Identify different meat cuts, seafood, and its fabrication and utilisation in culinary.
• Control and direct food preparation process to maintain high standards and consistency.
• Apply food safety management systems for food service establishments.
• Conduct food and beverage hygiene audit.
• Maintain workplace safety and health policies

Job Description & Requirements

Good knowledge in Indian cuisine

1. Maintain smooth operations of the outlet

2. To oversee the kitchen and design exceptional menus

3. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

4. With at least 5 years of experience

5. Manage compliance with food and beverage hygiene policies and procedures.

6. Able to make roti prata, nasi briyani, tandoori chicken and south indian cuisine

Requirements

· Proven work experience as a Roti Prata Master

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

We are looking for fun and vibrant team players who love to deliver unforgettable experiences for our guests through culinary excellence and perfect execution!

This role is for our Japanese izakaya, thus experience in japanese food, and especially sushi and sashimi will be preferred.

Duties & responsibilities include the below:

• Bring pride, creativity and finesse to our dynamic family
• A team player
• Excellent communicator with an eye for detail - the abilty to multitask is important
• Delivering unforgettable experiences that strike a chord with our guests on an emotional level
• Ensuring the kitchen is maintained in an impeccable manner
• Complying with all food and beverage regulations as per the NEA
• Work closely with Head and Sous Chef in all food preparation and service
• Ensure high standards in food preparation
• Understand and be up to date in product offerings
• Uphold high standards in cleanliness and food hygiene
• Assist the other chefs with their duties
• 3 years of experience in culinary field
• A certificate or diploma in culinary field
• A self-motivated and disciplined individual who is eager to learn

A positive outgoing personality and creative thinking is what makes all the difference in this position – add reliability and a great work ethic into the mix and we’d be delighted to chat with you today!