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

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

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

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and assigned personnel, including supporting the Sous and Junior Sous Chef while managing daily kitchen operations and outside catering events.

*Preparating and delegating mise en place as instructed , both verbally and in writing, by superior .

*Ensuring consistency in work performance by overseeing junior kitchen staff members including demi chefs, cook and trainees, while facilitating their understanding of the full rnage of menus and recipes.

*Maintaining proper stock levels to ensure smooth daily restaurant operations

*Ensuring the proper handling and storage of all food items (First-in-First-out) in accordance with company and Head chef standards.

*Consistently ensuring quality control and food presentation according to standard company recipes (for both restaurant and outside catering), while strictly adhering to portion control practices as established by the head chef.

*Inspecting the quality of food upon receipt and signing off delivery order in accordance with company policy, ensuring tht all staff members to use probe thermometer for checking of food temperature during receiving and properly fill out the FSMS monitoring form.

*Assisting the Head chef by providing updates and overseeing stock items that are fast moving and as well as those that are not.

*Ensuring high standards of hygiene and personal grooming, while promoting a safe working environment for oneself and colleagues, and adhering to Risk Management and safety practices.

*Demonstrating a passion for challenges and commitment to serving food of the highest quality.

*Assisting in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

JOB RESPONSIBILITIES:

• To assist and support Head chef to oversee the kitchen operation
• Ensure proper purchasing, receiving and ingredient storage standards in kitchen
• Responsible for monitoring food quality & consistency and ensure that food presented to our guest is of the highest quality
• Constantly assess freshness, presentation and temperature of food served
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen
• Ensure that all perishable item are stored quickly and efficiently, and all items are utilized completely to avoid wastage
• Ensure ingredients are always fresh and within its expiry date
• Prevent the use of spoiled or contaminated products in any phase of food preparation

Requirements

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess professional certificate/NITEC/Culinary qualifications.
• Minimum 5 to 7 years related experience.
• Familiar with Oriental Cuisine, and some knowledge on international cuisine.
• Fluent in both English and Mandarin preferred.
• Passion for food, creative and teamwork.

JOB SCOPE

Junior Sous Chef will be responsible to assist the Chef for the preparation of orders and to achieve the highest possible standards in the Kitchen, including all food preparation and storage areas, wash up, equipment, utensils and corridors in the defined area.

JOB DESCRIPTION

• Responsible to assist the Chef for preparation of menus and to achieve the highest possible standards in the kitchen, including all food preparation & storage areas, wash up, equipment, utensils and corridors in the defined area.
• Responsible for ordering of stocks and supplies including cleaning materials.
• Organize and delegate responsibilities and authorities in the department to ensure that the work is carried out effectively and distributed fairly.
• Assist the Chef to plan weekly staff roster and to delegate work according to room accommodation, function bookings, local events and holidays.
• Assist the Chef to supervise all Kitchen staff with particular reference to hygiene, quality control, service of food, presentation, portion control and equipment.
• Ensure that there is adequate stock of food for day-to-day operation. Keep all store rooms in a clean, tidy and hygienic manner.
• Assist the Chef to conduct or to supervise the induction training of all new staff and to conduct both on-the-job and corrective training when necessary.

JOB REQUIREMENTS

• Possess at least SHATEC or ITE NITEC Culinary skills certificate.
• Possess at least one-two (1-2) years in hospitality/F&B industry.
• Specialised in Western and local cuisines with good organizing and coordinating skills.
• Able to work under pressure.
• Willing to take on a three (3) rotating shifts jobs.
• Able to work 6 days work week including Saturdays, Sundays and Public Holidays.
• Preferably able to communicate English and local dialects such as Cantonese, Hokkien and Teochew to attend to hotel guests from China, Taiwan and Asia Pacific countries.
• Able to commence employment within short notice period.

Job Summary

The Research and Development (R&D) Chef is responsible for the development and improvement of recipes and new product prototypes and processes to ensure that its processes meet the PB food quality and food safety standards. He/She provides food science expertise in designing processes to manufacture new food products on a commercial scale for marketing purposes and meeting sales and SEA region’s import and export regulations.

Job Responsibilities

• Create new recipes, modifying and improving existing recipes through experimentation.
• Plan, manage and run panel sessions and sensory tests on food products.
• Consolidate data gathering for new product specifications.
• Formulate new food production standards and standard operating procedures.
• 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.
• Establish product specifications and documentation.
• Confirm product formulations and other information for constructing product profiles.
• Review methods to improve the quality of new baked products and compliance with food regulations during mass production.
• Develop ideas from preparation processes for marketing purposes.
• Develop product improvements based on sensory testing and
• data.
• Facilitate innovation and lead team leaders to implement change.
• Refine recipe formulation for mass production purposes.
• Review ingredients to meet customer needs and requirements.
• Ability to review alternative ingredients and food preparation processes to meet mass production and compliance needs.
• Make recommendations for changes to new & existing food production processes.
• Organise and conduct Train the trainer and on-the-job training sessions locally and within SEA regions’ production and retail kitchens.
• Follow up on yearly refreshment training schedule
• Troubleshoot production processes to resolve production, quality, and regulatory compliance issues.
• Execute any other duties as assigned.

Skills

• Possesses analytical and problem-solving skills and should be able to work independently.
• Good sensory skills to evaluate flavours and create recipes for new products.
• Excellent knowledge of production systems, food costing, ordering and inventory
• Possess capability to lead, motivate and manage subordinates
• Sound knowledge/understanding of cultural and culinary trends
• Creative in developing and presenting products
• HACCP certified and other food safety regulations are required
• Good command of spoken English
• Any additional language (eg. Korean) would be an added advantage
• PC literate with knowledge in MS Office

Chef De Partie

Salary: $2,800-$3,500
Location: Bukit Timah (Nearest MRT - Tan Kah Kee / Botanic Garden)

Working Days and Timing: 5.5 Days per week roster

Job Descriptions:

• To maintain a high standard of all food preparation and service in the kitchen according to the required standards
• Ensure accurate and consistent cook practice and presentation
• Ensure optimal kitchen and store cleanliness, kitchen safety and food hygiene
• Responsible in controlling cost and minimize food wastages
• Other miscellaneous duties assigned

Job Requirements:

• With at least 1 year of relevant exp
• With food hygiene cert
• Prior experience in Italian Cuisine is a plus

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

• Working days: 5 days’ work week
• Location: Gucco Tower, Tanjong Pagar
• Salary: $2800 - $3300 + OT + AWS + Incentives + Bonus

Responsibilities:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee (Ashley) Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Oversees and supervises the kitchen staff. Assists with menu planning, inventory, and supply management. Keeps stations clean and complies with food safety standards. Monitors and maintains kitchen equipment. Studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

Job Details

1. Manage daily food preparation and duties as assigned by the Head Chef.
2. Assist head chef by staying up to date with new products, recipes, and preparation methods.
3. Supervise high standards and consistent quality of product.
4. Manage team’s compliance with conditions of food hygiene policy.
5. Organize and inspire cleanliness and best practices in all work areas.

Qualifications

1. Advanced knowledge of menu composition, recipes, methods of production and presentation standards.
2. Advanced knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in maintenance of kitchen brigade chain of command.
4. Ease of use with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Awareness of daily production and operational needs.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

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

Benefits

1. Competitive Salary: Up to $3,800 basic + bonus.
2. Night Shift Allowance: Enjoy additional allowances for night shifts.
3. Transport Provided: For convenience during late hours.
4. Medical & Dental Benefits: Comprehensive coverage to keep you healthy.
5. Career Growth: Opportunities for career advancement in a dynamic kitchen environment.

Job Description

Join our skilled kitchen team as a Skewer Chef and play a key role in preparing and grilling the finest skewers of meats, seafood, and vegetables! If you have a passion for Japanese cuisine, grilling techniques, and delivering perfect dishes every time, this is the ideal opportunity for you. Showcase your skills, contribute to an exceptional dining experience, and advance your career in a high-energy environment.

Roles & Responsibilities

• Skewer Preparation: Prepare and assemble skewers with meats, vegetables, and seafood, ensuring consistent size, seasoning, and presentation.
• Grilling Expertise: Grill skewers over an open flame or charcoal grill, ensuring perfect texture, flavor, and color.
• Flavoring & Marinades: Prepare and apply yakitori marinades (tare) to skewers for authentic flavor.
• Presentation: Plate grilled skewers beautifully, ensuring they are served at the perfect temperature.
• Grill Maintenance: Keep the grill area clean, organized, and stocked with necessary tools and ingredients.
• Food Safety: Follow food safety guidelines for safe handling, cooking, and storage, ensuring cleanliness and hygiene standards.
• Team Collaboration: Work alongside other kitchen staff to ensure smooth operations, especially during busy periods.

Requirements

• Experience: Prior experience as a chef, with Japanese cuisine experience preferred.
• Skills: Strong grilling and skewering skills.
• Efficiency: Ability to work quickly and efficiently under pressure.
• Precision: Ability to consistently produce high-quality dishes with attention to detail.
• Physical Endurance: Capable of standing for long periods and working in a busy kitchen environment.
• Team Player: Ability to collaborate effectively with other kitchen staff.
• Passion for Japanese Cuisine: Strong interest in traditional Japanese cooking methods and yakitori techniques.

Additional Information

• Location: Suntec City Mall
• Salary: Up to $3,800 basic + bonus
• Working Hours: 6-day work week, 4:30 pm to 2 am (including weekends)
• Transport: Provided for night shifts
• Medical & Dental Benefits
• Birthday Ang Pao
• Incremental Annual Leave: Starting from 10 days
• Career Advancement Opportunities

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

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

Local Authentic Cuisine, South east asia cuisine (Singapore, Malay, Malaysia, Thailand, Indian, Laos)

Japanese Cuisine, Western Cuisine.

Job Descriptions:

● Responsible order supplies to stock inventory appropriately.

● Receiving and stacking of stock.

● Overseeing food and supplies, ensuring cost with budgeted.

● Help out the Head Chef whenever needed and fill in for the Head Manager in planning and directing food preparation when necessary.

● Maintain cleanliness of the work area and disinfecting items, including grilles, fryers and counter surfaces.

● Preparation and cooking of food.

● Health and Safety regulations, ensuring they are followed at all times.

● Delivering a world class hotel guest experience to our guests and staff.

● Visible and engaging with Hotel Guests during service hours.

● Assisting in all areas of the kitchen of Breakfast, Lunch, Events and Hospitality.

● Menu planning, Menu costing.

● Comply with food and hygiene regulations and safety standards.

● Quarterly change of ala carte menus, Festive and promotional cuisine deco.

● Attend meetings

● Waste management tracking and reporting.

Siglap/Bedok Area

Operations (F&B)

Full-Time

$2500-3000 PER MONTH

5-6 days/week (Based on operational needs)

Must be able to work on weekends/pH

Resposible for :

• Operate in the kitchen, cooking and manage inventory, order supplies and maintain cleaniness.
• Enforce a postive work culture emphasizing teamwork and collaboration.
• Maintain quality control in food and beverage preparation and conduct regualr store inspections.
• Be extremely comfortable around canines, interaction with animals. Need to spend a lot of times with them.
• Best job for Dogs/Cats lover .
• Ability to stand in all roles in the cafe. Cashier, Server.
• Opening and Closing of the Cafe .
• Western Food Mainly.

Job Requirements:

• Experience in a similar cooking role.
• Responsible team player.
• Ability to do simple cooking and preparing drinks.
• Barista skills is an advantage (but training will be provided).
• Cooking skills is an advantage (but training will be provided).
• Passion and pride in coffee making.
• Passion for F&B industry with proven experience in delivering excellent customer experiences.
• Strong interpersonal and communication skills.
• We will ONLY accept applicants who has a strong love for dogs/cats of all sizes.
• May require spending your day playing with dogs and cleaning after 'accidents'.

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

Job Summary:

We seek a skilled and dynamic Executive Sous Chef to lead our kitchen team. The Sous Chef will oversee kitchen operations, ensuring that quality, presentation, and efficiency standards are met consistently. This role requires exceptional culinary expertise, leadership

abilities, and attention to detail to provide an outstanding dining experience.

Key Responsibilities:

 - Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.

 - Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.

 Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.

 - Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.

 - Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.

 - Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.

Qualifications:

 - Proven experience as a Head Chef or similar role in a high-quality restaurant.

 - Excellent knowledge of culinary techniques and practices.

 - Strong leadership and communication skills.

 - Ability to work in a fast-paced environment and handle pressure effectively.

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

Hot Side Chef de Partie

1. Reporting to Chef in Charge of production kitchen, able to do hot side menus including meat, sauces and Festive dishes eg Xmas , CNY etc

2. Able to handle all kinds of raw meat Pork, Chicken, Lamb, Beef.

3. At least 3-4 years working in hot side section able to do production cooking, not restaurant ala minute style ...

4. Cool headed and able to work under pressure

5. Able to communicate in English is preferred.

Up to $3,800 + Bonus

Benefits:

• Basic Salary up to $3,800 with yearly increment based on performance.
• 6 days work week including weekends (4:30pm - 2am)
• Night shift transport provided
• Career Advancement Opportunities

Job Description and Qualification:

This is a full time role for a Skewer Chef located in Suntec. Our client is F&B Industry. This role involves preparing and assembling skewers with meats, vegetables, and seafood, ensuring consistent size and seasoning, and grilling them to perfection with attention to texture, flavor, and presentation. Responsibilities include preparing yakitori marinades, seasoning skewers, and plating dishes attractively for service at the correct temperature. The role requires maintaining a clean and organized grill area, with all tools and ingredients properly stored, and following food safety guidelines to ensure hygiene in handling, cooking, and storage. The position also involves working closely with the kitchen team to ensure smooth operations and efficient service during busy times.

Qualifications:

• Prior experience as a chef, with experience in Japanese cuisine preferred.
• Grilling and skewering skills.
• Ability to consistently produce high-quality dishes with precision and care.
• Ability to stand for long periods and handle the physical demands of a busy kitchen environment.
• A strong interest in traditional Japanese cooking and yakitori methods.

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

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Description & Requirements

· Cook food in a timely manner;

准时煮好食物。

· Reporting for duty punctually, presentable and neatly groomed;

按时报到，仪容整洁。

· Keep the cleanliness and housekeeping of work station and work areas;

保持工作场所和工作区域的清洁和整齐。

· Check freshness of food and discard out-of-date items;

检查食物的新鲜度，丢弃过期的食物.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· Be flexible and knowledgeable of the company food & beverage menus;

了解并灵活使用公司的餐饮菜单。

· Top up of condiments and other food preparatory works;

加调料并准备煮食物的准备工作。

· Monitor food stock and place orders;

监控食品库存并下订单。

· Promoting teamwork to achieve business goals or targets;

促进团队合作以实现业务目标。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

确保遵守厨房区域内所有的新加坡健康和安全规定。

· Other duties and responsibilities as assigned by Manager;

完成经理安排的其他工作和职责。

· Reporting to Restaurant Manager.

向餐馆经理报告。

JOB REQUIREMENTS 工作要求:

Has a passion to work in Service line;

热爱服务行业工作;

· Multi-tasker, ability to work in a fast-paced environment;

多任务处理能力，能够在快节奏环境下工作

· A good team player possesses the ability to work with minimal supervision;

良好的团队合作精神，能够在很少的监督下工作。

· Strong in execution, communication, time management;

强有力的执行能力，擅于沟通，合理安排任务时间；

·Able to work on PH and Weekend

必需要做周末和公共假期

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753