Chef de cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

Job Description:

• Receive training and perform duties in the kitchen department
• Assist Outlet Manager/Overall responsible for the smooth operations of the restaurant
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position
• Maintain cleanliness and general upkeep of the kitchen.
• Participate in initiatives to further improve kitchen standards and procedures
• Observe high standards of mise en place with attention to detail
• Perform stock ordering and controlling on a daily basis
• Perform effective problem-solving skills when necessary
• Any other tasks as and when assigned by Management

Job Requirements:

• At least 1 to 2 years of food & beverage/kitchen industry experience
• Cheerful, and fun-loving individual who likes communicating with people

Jobmatch Recruitment Pte Ltd

License No: 17C8617

EA Registration No: R1104161

EA Personnel: Kenny Loh Boon San

60 Albert St, #10-09 OG Albert Complex, Singapore 189969

Esora is a one Michelin starred, Japanese Kappo fine dining restaurant, guided by an affinity with nature. Esora emphasises on meticulous attention to detail, delivering meaningful interactions to our guests.

Esora is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Responsibilities

• Prepare a wide variety of pastries. following traditional and modern recipes
• Create new and exciting products to renew our menus and engage in the interest of customers
• Ensure the presentation is eye catching and exciting.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check the quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards

Requirements and skills

• Proven experience as Pastry Chef, baker or relevant role
• Great attention to detail and creativity
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• Certificate in culinary arts, pastry-making, baking or relevant field.

• Prepare and cook a variety of Chinese dishes according to the menu.
• Master the control of heat for different cooking techniques.
• Ensure food quality and presentation meet company standards.
• Maintain cleanliness and hygiene of the kitchen and cooking equipment.
• Manage ingredient preparation and ensure all supplies are fresh and of high quality.
• Monitor inventory and coordinate orders with suppliers.
• Comply with health and safety regulations, including HACCP and 5S standards.
• Assist in menu planning and development of new dishes.
• Train and supervise kitchen staff as needed.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No. 20C0270

Duties and Responsibilities:

Leadership Responsibilities:

• Oversee a designated section of the kitchen, such as grill, sauté, or cold station, ensuring that all dishes are prepared according to recipes and standards.
• Work closely with other members of the culinary team to ensure smooth coordination and communication across all kitchen operations.
• Provide support during busy periods by multitasking and prioritizing tasks effectively and efficiently.
• Actively share and suggest creative recipes to the Executive Chef to encourage creativity.

Food Preparation & Cooking:

• Ensure food standards, preparation, presentation, temperature and cooking techniques are maintained at the highest level and enforce policies and procedures in the kitchen.
• Ensure the quality and consistency of food items by adhering to established standards.
• Follow proper food handling and sanitation procedures to maintain a clean and safe kitchen environment.

Inventory Management:

• Monitor food stock levels and communicate with management to ensure timely replenishment as needed to avoid shortages or overstocking.

Training & Development:

• Guide junior kitchen colleagues on culinary techniques, safety procedures, and kitchen protocols.

Food Hygiene & Maintenance:

• Adhere to all health and safety regulations and guidelines.
• Maintain equipment in good working condition and report any issues to management.
• Participate in daily cleaning tasks, including deep cleaning of equipment, surfaces, and storage areas, to maintain a sanitary kitchen environment.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Report any health or safety hazards, incidents and injuries to your supervisor on duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel.

Other Responsibilities

• Be well versed in the hotel’s fire and life safety emergency procedures.
• Take responsibility to ensure all required tasks are completed accurately and within given time frames.
• Interact with guests in a friendly and professional manner, taking special requests or dietary restrictions into consideration when preparing dishes.
• Address any issues or discrepancies that may arise during service, such as equipment malfunctions, ingredient shortages, or guests’ complaint, with efficiency and professionalism.
• Stay informed about current culinary trends, techniques, and ingredients.

Job Requirements

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent
• Minimum 3 years of working experience in the same capacity
• Good team player and team builder

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Job responsibilities:

• Cooking of Chinese Cuisine
• Menu Planning and Costing
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Control and direct the food preparation process
• Up to date with culinary trends and optimized kitchen processes
• Minimized wastage of goods through good practice of First Expired First Out

Requirement:

• Valid food hygiene certification compulsory.
• Teamwork is required in the kitchen

• 
  
• Roles & Responsibilities
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• Job Summary:
• 
  
• The Head Pastry Chef will lead the pastry department in creating high-quality, innovative desserts and baked goods that meet the standards and vision of our establishment. This role requires a blend of culinary creativity, leadership skills, and extensive pastry experience. The Head Pastry Chef will oversee all aspects of the pastry kitchen, including menu development, ingredient sourcing, staff management, and maintaining high standards of cleanliness and organization.
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• 
  
• Key Responsibilities:
• 
  
• 
  
• Menu Development:
• 
  
• Design and create an innovative and seasonal pastry menu that aligns with the overall concept of the establishment. Develop new recipes and refine existing ones to ensure high quality and consistency. Stay updated on industry trends and incorporate new techniques and ingredients into the menu. Kitchen Management: Supervise and train pastry kitchen staff, including junior pastry chefs, bakers, and apprentices. Allocate tasks and manage workflow to ensure efficient and timely production. Maintain a positive and productive work environment, fostering teamwork and professional growth.
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• 
  
• Quality Control:
• 
  
• Ensure all pastries and desserts meet the highest standards of taste, presentation, and quality. Monitor inventory levels and ingredient quality, making adjustments as necessary. Implement and uphold hygiene and safety standards in compliance with local health regulations.
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• 
  
• Cost Management:
• 
  
• Manage the pastry kitchen budget, including ingredient costs and labor expenses. Develop and maintain inventory controls to minimize waste and optimize profitability. Source high-quality ingredients while balancing cost considerations.
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• 
  
• Customer Experience:
• 
  
• Collaborate with front-of-house staff to ensure a seamless integration of pastry offerings with the overall dining experience. Respond to customer feedback and make adjustments to menu items as needed. Participate in special events and promotions, showcasing signature creations.
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• 
  
• Administrative Duties:
• 
  
• Create and maintain recipes, production schedules, and other documentation related to pastry operations. Oversee equipment maintenance and ensure proper functioning of all kitchen tools and appliances. Prepare reports on pastry kitchen performance and contribute to overall business strategy.

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• 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 processes

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• 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 processes

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 15 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.

The bold strokes of the work involved are as follows:

- learning the ideology of cuisine at Nouri

- supporting the executive chef and the team in the operations' management of the kitchen at Nouri

- learning and executing as instructed - the tasks allocated by the executive chef

- learning to prepare for, cook and execute dishes allocated to you by the executive chef.

- taking charge of the team in accordance with the direction of the executive chef

- Prepare daily mise-en-place.

- Maintain standard cleanliness and sanitation in all kitchen areas.

- Minimise food wastage.

- Ensure sufficient stocks in storage and inform superior for replenishment.

Job Description:

• Responsible for the daily operations of their section and in the absence of the Sous, Executive Chef or Junior Sous act as the Kitchen Leader
• Monitors food quality and consistency and ensures that the food presented to our guests is of the highest quality standards
• To ensure that there is always a sufficient supply of all food items, through the effective management of PAR levels
• Planning and organizing daily operations needs and ensuring the Highest HACCP standards are followed at all times
• Provides functional assistance and direction to the kitchen’s daily operations
• Ensure that all standard recipes are followed in the preparation & cooking process
• Prepares orders to established standards. Ensures that assignments are carried out fast and efficiently
• Ensures food portioning, serving, requisitions, and receiving from stores are properly controlled in line with Standard Operating Procedures to minimize wastage
• Control the food cost and food quality in the kitchen
• Check the food items to ensure that the food served is of quality standards
• Taste all the food items before placing them on the breakfast buffet counter for seasoning and quality control
• Guidance of Junior Staff – Commis, Cooks, Part-timers and Trainee
• To be courteous and professional when contacting outside companies and suppliers and to maintain good working relationships with all colleagues throughout the Hotel
• Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values

Requirements:

• Minimum Professional Certificate in a Culinary-related field
• Minimum of 5 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position
• A WSQ Food Safety certificate is an advantage
• Good interpersonal skills with the ability to communicate with all levels of colleagues
• Service-oriented with an eye for details
• Multicultural awareness and ability to work and thrive within a culturally diverse environment
• Good presentation and influencing skills
• Ability to work independently and have good initiative in a dynamic environment

We are seeking a dynamic and passionate Executive Sous Chef to oversee culinary operations across multiple outlets. This role demands strong leadership, creativity, and a commitment to excellence in food quality and guest experience. The ideal candidate will ensure seamless kitchen operations, develop innovative menus, and uphold the highest food safety and hygiene standards while mentoring a high-performing team.

Key Responsibilities:

• Oversee daily kitchen operations across outlets, including Dusk @ Mount Faber Peak, The Mirabilis Bar, Arbora & Arbora Cafe, and Sky Dining experiences.
• Ensure seamless coordination between outlets to maintain consistent food quality and service excellence.
• Collaborate with the Assistant Director of F&B to design innovative menus tailored to each outlet’s concept, incorporating food trends and guest preferences while ensuring profitability and brand alignment.
• Plan and execute special dining events, seasonal promotions, and creative culinary concepts.
• Train, mentor, and manage kitchen staff to foster professional growth and a collaborative work environment.
• Conduct regular performance reviews and provide actionable feedback to support professional growth.
• Oversee food costs, inventory levels, and procurement to maintain budget alignment, minimize wastage, and maximise operational efficiency.
• Enforce strict compliance with food safety, hygiene, and health regulations.
• Conduct routine inspections of kitchen facilities and equipment to maintain operational excellence.
• Work closely with the service team to deliver exceptional and seamless dining experiences for guests.

Job Requirements:

• Diploma or Degree in Culinary Arts with at least 6 years of experience in professional kitchens.
• Passion for culinary arts with a proven ability to develop innovative menus and concepts.
• Strong knowledge of various cuisines, advanced culinary techniques, and kitchen systems.
• Proven expertise in managing multi-outlet culinary operations, preferably across diverse markets.
• Proficiency in food cost control, inventory management, and budgeting.
• Exceptional leadership and interpersonal skills to inspire, guide and develop a high-performing team while fostering collaboration and team morale.
• Excellent organizational and problem-solving abilities to manage multiple tasks effectively in a fast-paced environment.
• Comprehensive understanding of food safety and hygiene regulations, with a valid Food Hygiene Certificate.
• Flexibility to work flexible hours, including weekends and holidays, to meet operational demands.

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• 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

Summary

This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens.

Job Responsibilities

Operation

• Responsible for kitchen operations for events & functions.
• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Ensure personal cleanliness and proper deportment of all team members.
• Work closely with the Executive Sous Chef & Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Executive Sous Chef & Executive Chef and recommends menu price adjustments.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve quality of food or lower food cost.
• Check the maintenance of all kitchen equipment.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Interview, select and recruit team members.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management.

Qualifications / Requirements

• Minimum 3 years’ experience in a similar capacity
• Strong passion for creating authentic, modern, fusion cuisine.
• Able to work under pressure.
• Possess good leadership and supervisory skills.
• Able to work in a fast-paced environment, with a keen eye for quality control.
• Good communication and customer contact skills.
• Knowledge of food and health safety standards including HACCP.

Job Description

• Support and follow direction of Executive Chef in order to perform the role with precision and attention to detail.
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.
• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.
• Prepare daily mise-en-place.
• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.
• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.
• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.
• Adhere to all standards for food hygiene, presentation, production and portioning.
• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.
• Maintain standard cleanliness and sanitation in all kitchen areas.
• Minimise food wastage.
• Ensure sufficient stocks in storage and inform superior for replenishment.
• Other job related tasks as and when assigned

Requirements:

• Minimum culinary certificate or equivalent with minimum 2 years of relevant experience
• Good communications skills in English
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Resolve issues in a fair and positive manner
• Handling non-halal food
• Candidate need to be able to attend physical interview and trial

JK Tan (R1875280)
Job Expert Pte Ltd (Co Reg: 202007543Z; EA License 21C0766)By submitting your personal data and/or resume, you are giving consent to collect, use and disclosure of your personal data and/ or resume by the company (or its appointed EA ) for the purpose of the processing and administration relating to this job application.Only shortlisted candidates will be notified.

Job Description Chef de cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

Responsibilities:

· Ensuring that all food meets the highest quality standards and is served on time.

· Planning the menu and designing the plating presentation for each dish.

· Coordinating kitchen staff, and assisting them as required.

· Hiring and training staff to prepare and cook all the menu items.

· Stocktaking ingredients and equipment, and placing orders as needed.

· Enforcing best practices for safety and sanitation in the kitchen.

· Creating new recipes to regularly update the menu.

· Keeping track of new trends in the industry.

· Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

· In-depth knowledge of food principles and best practices.

· Passion for creating incredible food that delights and attracts customers.

· Excellent communication skills and leadership qualities.

· Ability to thrive in a high-pressure environment.

· Creative, innovative thinking.

· Exceptional standards for cleanliness, health, and safety.

· Experience managing inventories and stocktaking.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Responsible of daily food / pastry preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

We are looking for Harbour craft ship crew for LNG VESSEL (GRT 16K)

- Who has quarlification to operate this vessel size

- Who has experience with LNG vessel

- Who has experince with Singapore Harbour Craft

- Who has communication skill with multi nationality and ship owner

Stay onboard for few month and manage vessel movement in Port.

Key Responsibilities:

1. Recipe Development and Product Innovation:

• Assist in creating and testing innovative recipes aligned with market trends and customer preferences.

• Ensure recipes are scalable for efficient production while maintaining high quality.

2. Quality Assurance and Control (QA/QC):

• Support the establishment and implementation of QA/QC protocols.

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

3. Collaboration with the Sales Team:

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

• Assist in presenting products to clients, including demonstrations and

• Support training for production staff on new recipes and processes.

4. 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:

• Shatec or Sunrise graduates (fresh graduates are welcome).

• Strong interest in food innovation, QA/QC, and recipe development.

• Basic knowledge of food safety regulations and quality standards.

• Ability to collaborate effectively with production and sales teams.

• Strong organizational and problem-solving skills.

Key Competencies:

• Accountability for managing product quality and supporting customer satisfaction.

• Creative and innovative thinking with attention to detail.

• Ability to handle multiple projects within tight deadlines.

Benefits:

• Opportunities for career growth and skill development.

• Collaborative and innovative work environment.

• 5-day work week

If you are passionate about culinary innovation and eager to contribute to exciting new menu developments, we encourage you to apply for this rewarding opportunity.

Key Responsibilities

1. Food Preparation and Cooking

- Prepare and cook dishes according to recipes and quality standards.

- Ensure consistent presentation and portion control of all dishes.

- Manage and oversee a specific section of the kitchen (e.g., grill, pastry, sauté, or vegetable).

2. Supervision and Team Coordination

- Supervise and guide junior chefs and kitchen staff in your section.

- Delegate tasks effectively to ensure efficient workflow during service.

- Provide training and mentorship to commis chefs and apprentices.

3. Inventory and Stock Management

- Monitor stock levels for your section and coordinate replenishment with the Head Chef or Sous Chef.

- Minimize food wastage by implementing proper storage and portioning practices.

- Assist in conducting inventory checks and managing par levels.

4. Health and Safety Compliance

- Maintain high standards of hygiene and cleanliness in your section.

- Ensure compliance with food safety and kitchen safety regulations.

- Report equipment malfunctions or safety hazards promptly.

5. Menu Development

- Contribute ideas for new dishes and menu improvement.

- Participate in tastings and feedback sessions for menu planning.

6. Service Coordination

- Ensure all dishes in your section are prepared and delivered on time during service.

- Communicate effectively with the Head Chef, Sous Chef, and other sections to maintain smooth service.

Job Requirements

1. Experience

- Proven experience as a Chef de Partie or in a similar role, with a focus on managing a specific kitchen section.

- Strong background in a particular cuisine or culinary specialty is a plus.

2. Skills

- Excellent cooking and presentation skills with attention to detail.

- Strong leadership and team coordination abilities.

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

3. Knowledge

- Understanding of kitchen operations, including inventory control, portioning, and food cost management.

- In-depth knowledge of food safety standards, allergens, and dietary requirements.

4. Physical Requirements

- Ability to stand for long hours and handle physically demanding tasks like lifting heavy pots and pans.

5. Personal Traits

- Passion for culinary arts and a commitment to excellence.

- Organized, proactive, and capable of multitasking.

- Strong communication skills and a team-oriented attitude.

6. Education/Certifications (Preferred but Optional)

- Culinary certification or relevant formal training.

- Food hygiene and safety certification (e.g., HACCP or equivalent).

This role is critical to the kitchen’s success, requiring both technical expertise and leadership to ensure high-quality food preparation and smooth kitchen operations.

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