· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· 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.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Executive Chef/ Head Chef (Outlet).

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Profound knowledge of different kinds of beverages

* Ability to manage numerous tasks, assign responsibilities and display high patience

* Able to work night shift

* Able to work longer hours with prolonged period of standing.

• Planning menus
• Ensuring food quality and taste is of the highest standard
• Managing inventory of stock and ordering raw materials
• Controlling budgets and minimizing wastage
• Maintaining health and hygiene in the kitchen
• Organizing duty roster of the staf
• Consistently monitor and oversee all kitchen equipment for safe operations
• Monitor sanitation team’s required daily, weekly and monthly cleaning and sanitation standards are being adhered to
• Teach and ensure complete compliance with all food, safety and physical standards and policies

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.

Hiring Full time Chef

kitchen duties (prepare, cut, cook, packing)

physically fit

fast worker

able to understand chinese to converse with chinese speaking colleagues

assist with kitchen duties

other tasks as assigned

operating hours: 9am-9pm (6 days work week)

working address: 28 jalan kelulut

contact 91898878 or email to [email protected] to apply

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance

KEY RESPONBILITIES

• To prepared and served is in accordance with the standards set by the Company.
• To keep high standard of cleanliness throughout the entire kitchen.
• To be familiar with all the Company’s rules and regulations.
• To ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To ensure that standard recipes are followed and understood through personal involvement.
• To attend all relevant trainings as required.
• To ensure a high standard of cleanliness in the kitchen
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• To have timely follow-ups on all matters pertaining to the kitchen.

Location : Funan Mall

Key Responsibilities

1. Menu Development:Design and create authentic Burmese and Thai dishes that showcase traditional flavors with a modern twist.
   Collaborate with the management to curate seasonal menus and special offerings.
   
2. Food Preparation and Cooking:Ensure all dishes are prepared to the highest standards of taste, quality, and presentation.
   Maintain consistency in flavor profiles across all menu items.
   
3. Kitchen Operations:Oversee the kitchen team to ensure smooth day-to-day operations.
   Monitor food stock and ingredients to minimize waste and ensure efficiency.
   Ensure compliance with hygiene, health, and safety standards.
   
4. Training and Development:Train kitchen staff in the preparation and presentation of Burmese and Thai cuisine.
   Share knowledge about authentic cooking techniques and ingredients.
   
5. Customer Engagement:Occasionally interact with diners to share the stories and inspirations behind the dishes.
   Take feedback to continually improve the menu and dining experience.
   

Requirements

• Proven experience as a chef specializing in Burmese and Thai cuisine.
• Strong knowledge of traditional spices, techniques, and presentation styles for both cuisines.
• Ability to work in a high-paced environment while maintaining quality.
• Leadership skills to manage and train kitchen staff.
• Creativity in designing dishes that appeal to diverse palates.
• Knowledge of food safety and sanitation standards.

OB SUMMARY
Reporting to the Executive Chef, the Junior Sous Chef will be responsible for assisting in the daily operations of the kitchen, ensuring high standards of food preparation, presentation, and hygiene are maintained. This role plays a vital part in managing kitchen staff, maintaining efficient kitchen operations, and delivering exceptional culinary experiences for guests.

WHAT YOU WILL BE DOING:

• Attend pre-shift meetings to receive daily kitchen assignments and updates from the Executive Chef.
• Assist in overseeing food preparation and cooking processes, ensuring that all dishes are prepared according to the hotel’s standards and recipes.
• Supervise and guide kitchen staff, ensuring a smooth and efficient flow of operations.
• Ensure the kitchen is well-stocked with ingredients and supplies, placing orders as necessary and tracking inventory levels.
• Monitor and maintain food quality, ensuring all dishes are presented to the highest standards.
• Ensure all kitchen equipment is functioning correctly and report any maintenance issues immediately.
• Maintain cleanliness and organization of the kitchen and cooking areas, ensuring all safety and hygiene regulations are followed.
• Assist with the creation of new menu items and specials, in collaboration with the Executive Chef.
• Train and mentor junior kitchen staff, offering guidance and support where needed.
• Ensure all health and safety guidelines are followed, including food handling, storage, and sanitation.
• Assist with the preparation and presentation of dishes for special events, banquets, and large functions.
• Maintain a positive and professional working environment in the kitchen, promoting teamwork and cooperation.
• Assist in the proper storage of food and ingredients, ensuring that food safety standards are adhered to at all times.
• Work efficiently during high-pressure periods, ensuring consistency and quality in all food served.
• Follow all workplace safety and security policies and procedures. Report accidents, injuries, and incidents to the appropriate team immediately.
• Participate and contribute actively in all Corporate Social Responsibility and Sustainability initiatives organized by the hotel.
• Perform any other duties and responsibilities as may be assigned by the Executive Chef.

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Proven experience as a Chef de Partie or in a similar role in a fast-paced kitchen environment.
• Strong culinary skills with knowledge of various cooking techniques and styles.
• Ability to manage and motivate kitchen staff effectively, leading by example.
• Excellent organizational and time-management skills to handle multiple tasks and prioritize effectively.
• Strong attention to detail and ability to maintain high standards of cleanliness and food safety.
• Ability to work well under pressure and in a fast-paced environment.
• Positive service-oriented attitude with a commitment to team success.
• Flexible with working days and hours, including weekends and public holidays.
• Strong communication and interpersonal skills.

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

Flexible Working Hours and Salary Depends on experience. Part time and Full time welcome.

Work scope is typical of any other Chef for a Thai restaurant.

Preferrably people with passion and open to creativity and new ideas.

Those interested to know more, kindly Whatsapp 98558883 for further discussion.

• Must have relevant work experience in Nepalese, Indian cuisines
• Prepare and cook food according to recipes, quality standards, Presentation standards, and food preparation check list in a timely manner
• Assist management in training, scheduling, counseling, disciplining, motivating & coaching colleagues
• Willing to commit weekly one rest day
• Willing to work in public holiday and weekends
• Overseeing and training chef and cooks
• Monitoring Food wastage and implementing strategies to reduce waste
• Ordering and managing the stock levels of the kitchen
• Maintaing a clean and organized kitchen environment, ensuring that all health and safety standards are met
• Must have strong leadership and team management skills

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

• Monitor daily food preparation.
• Responsible for preparing ingredients at the establishment, cooking, processing customer orders, maintain hygiene and cleanliness in the workspace area.
• Maintain supplies of foods, daily stock take and ordering.
• Checking of incoming goods upon arrival and the invoice.
• Perform routine inspection and evaluation of work station, including food presentation, food hygiene, safety in the kitchen area and cleanliness.
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Good attitude, innovative of new food, meticulous, self-motivated and hardworking.
• Perform other necessary ad-hoc duties.
• Experience in Chinese Zi Char will be advantageous.

1) Help in the preparation and design of all food and drinks menus

2) Produce high quality plates both design and taste wise

3) Ensure that the kitchen operates in a timely way that meets our quality standards

4) Fill in for the Executive Chef in planning and directing food preparation when necessary

5) Resourcefully solve any issues that arise and seize control of any problematic situation

6) Manage and train kitchen staff, establish working schedule and assess staff’s performance

7) Order supplies to stock inventory appropriately

8) Comply with and enforce sanitation regulations and safety standards

9) Maintain a positive and professional approach with coworkers and customers

• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed

• Supervise kitchen staff and coordinate daily activities
• In-charge in menu planning, recipe creation, and food costing
• Oversee food preparation, ensuring quality and consistency
• Train and mentor kitchen staff on culinary techniques and safety procedures
• Monitor inventory levels and order supplies as needed
• Ensure compliance with sanitation and food safety regulations
• Scheduling staff and managing kitchen operations
• Develop seasonal menus and special dishes
• Handle customer inquiries and special requests, ensuring high levels of satisfaction
• Maintaining kitchen equipment and facilities

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 7 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual an recipes
• Ensure work surface, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure the high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practices
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils

2. Job Requirements

• Minimum 3 years of relevant experience in Western and Asian cuisine (preferably Japanese)
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

Sushi Chef

Gross Salary: $3500 - $3800

Working Hours, 50 working hours, 5 days

Location: Jewel

Key Responsibilities:

• Sushi and Sashimi Preparation
• Tempura and Japanese Cuisine:
• Cold and Hot Kitchen Operations
• Inventory and Stock Management

Requirements:

• Minimum of 2 years of experience in Japanese cuisine, specializing in sushi, sashimi, and tempura.
• Experience working in both cold and hot kitchen environments is essential.

Company Name: Talent Recruitment Pte Ltd
EA License No: 24C2338
EA Personnel Name: Loke Sai Lye (Loke)
EA Personnel No: R24123366
Email: [email protected]
Contact Number: 8805 9869

Job Responsibilities

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

• Supervision of food preparation and food production to ensure that food quality standards are met company SOP

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

• Recruiting & hiring of restaurant staff

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

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

• Responsible for employee's performance and discipline

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

• Manage inventory control ,usage and minimise usage

• Liaise with Central Kitchen and external suppliers for ordering

• Handling the repair & maintenance of restaurant equipment

• Backend duties: stock takes, scheduling etc

Job Requirements

• Minimum GCE N-Level or ITE qualifications

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

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Possess passion in Japanese Cuisine

• Able to work in warm, oily and humid environment

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

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

• Uphold excellent food hygiene and kitchen safety practices

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69405 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Chef de Partie (Western Cuisine)

• 5 days
• Tue to Sun, 1030am - 930pm (2 hr break)
• Tanjong Pagar / Tanglin (tbc during interview)
• S$ 3k - 4k (depending on experience)
• + Incentives + Variable Bonus

Responsibilities:

• Kitchen preparation, maintain hygiene, cleanliness.
• Preparing, cooking and presenting food at a designated station in a kitchen
• Responsible for the standard quality and quantity of food produced.
• Any other duties assigned

Requirements:

• Min. 1 year relevant experience

Apply now for Interview arrangement

Daniel Wong | Senior Consultant | Reg No: R2095781

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

Location: The Upper House Grill and Bar (Funan Mall)

Key Responsibilities

1. Assist in Menu Development:Collaborate with the Head Chef to develop authentic and innovative Thai and Burmese dishes.
   Contribute ideas for seasonal menus and special promotions.
   
2. Support Kitchen Operations:Supervise kitchen staff to ensure efficient workflow and quality output.
   Assist in managing food inventory, ensuring the availability of fresh ingredients.
   Oversee the preparation and cooking of menu items, maintaining consistency and presentation standards.
   
3. Quality Control:Ensure all dishes meet the restaurant\u2019s high standards for taste, quality, and presentation.
   Monitor food preparation processes to comply with health and safety regulations.
   
4. Training and Leadership:Train and mentor junior kitchen staff in Thai and Burmese culinary techniques.
   Step in to lead the kitchen team during the Head Chef\u2019s absence.
   
5. Innovation and Creativity:Experiment with new recipes and techniques to enhance the menu.
   Stay updated on culinary trends in Thai and Burmese cuisine to incorporate modern elements.
   
6. Customer Satisfaction:Work closely with the Head Chef and management to address customer feedback and improve the dining experience.
   

Requirements

• Proven experience in Thai and Burmese cuisine, with a minimum of 1 year in a professional kitchen.
• Strong understanding of traditional spices, ingredients, and cooking methods for both cuisines.
• Ability to work under pressure in a fast-paced environment.
• Leadership skills to manage and motivate kitchen staff effectively.
• Knowledge of food safety and sanitation standards.

YRSG are welcome!

We are recruiting the following kitchen positions for our Pasta Fresca outlets at various locations.

1) Chef De Partie

2) Demi Chef

3) Commis Cooks

Job Responsibilities :

These are general responsibilities for kitchen. They will apply accordingly to the position you are applying for.

1) Preparation and production of food according to standards.

2) Maintain smooth and efficient running of outlet kitchen.

3) Possess knowledge of recipes and the production method of menu items.

4) Mis-en-place, preparation, cutting, cooking and arrangement of food as instructed.

5) Assist in the controlling of costs by minimizing spoilage, waste and exercising portion control.

6) Handle and maintain machines, fixtures and fittings, equipment and utensils.

7) Attend training classes, staff meetings and make suggestions for improvements.

8) Follow all statutory obligations in relation to food hygiene and safety and adhere to house rules and regulations.

9) Facilitate requisition, receipt and storage of stocks.

10) Perform to the best of ability to station assigned.

11) Maintain and create a favourable work environment for the kitchen team through co-operation and good team spirit.

12) Ensure the cleanliness of the kitchen at all times and partake in all cleaning schedules.

Job Requirements :

1) Relevant skills & F&B experience required accordingly.

2) Training will be provided for non-experienced candidates applying for junior positions.

3) Knowledge in Italian or Western cuisine is preferable but it is not a must.

4) Food Hygiene Certification (We will arrange non-experienced candidates to attend the course)

4) Work hours: 44 hours per week – 5.5 or 6 work days available

5) Able to work split shift , weekends and public holiday.

Monthly Allowances :

All employees who meets the criteria are eligible to receive the following monthly allowances. These are in addition to the monthly basic salary.

• Loyalty Allowance
• Attendance Allowance
• Shift Allowance

Remuneration :

• Annual Wage Scheme (AWS) Annual / Childcare / Paternity / Maternity Leave / Medical & Hospitalisation Beneift
• Newborn Baby Gift
• Yearly Birthday Gift
• Staff Meals
• Service Excellence Award
• Best Employee Monetary
• Award Long Service Monetary Award
• Refer a Friend Monetary Scheme
• Staff discounts