We are seeking enthusiastic individuals to join our dynamic team as Kitchen Crew in our thriving restaurant. As a Kitchen Crew member, you will play a vital role in ensuring the smooth operation of our kitchen and delivering exceptional service to our customers.

Responsibilities:

1. Assist in food preparation, including chopping vegetables, marinating meats, and preparing sauces.

2. Follow recipes and portion control guidelines to ensure consistency and quality.

3. Maintain a clean and organized work area, including washing dishes, utensils, and equipment.

4. Assist in receiving and storing food supplies, ensuring proper rotation and storage practices.

5. Collaborate with the kitchen team to ensure timely and accurate food preparation.

6. Adhere to food safety and sanitation standards, including proper handling of ingredients and equipment.

7. Assist in inventory management, including monitoring stock levels and notifying the supervisor of any shortages.

8. Assist in maintaining a safe and clean kitchen environment, including regular cleaning of surfaces, equipment, and storage areas.

9. Assist in maintaining accurate records of food production and waste.

10. Follow all company policies and procedures, including uniform and grooming standards.

Requirements:

1. No prior experience required however, a passion for food and willingness to learn is essential.

2. Basic knowledge of kitchen equipment and food safety practices is a plus.

3. Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

4. Strong attention to detail and ability to follow instructions accurately.

5. Excellent teamwork and communication skills.

6. Flexibility to work evenings, weekends, and holidays as required.

Benefits:

• Career & growth development

• 5 days work week

• Employee discounts

• Meal allowance

• Attendance bonus

• $2000 sign on bonus

• Fun and collaborative work environment

We offer competitive compensation and benefits packages, opportunities for growth and development, and a supportive work environment. If you are a dedicated individual with a passion for the culinary arts, we would love to hear from you. Apply now to join our team as a Kitchen Crew member!

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.

Current hiring location: Orchard/Paya Lebar/ Bt Panjang

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·Responsible for the overall daily food production and back of the house operations.

·Maintain and enhance manpower management by daily effective communication.

·Ensure that quality and wholesome food is served in the facility.

·Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance and Business Development

·Submit weekly and monthly financial/administration reports to the Unit Manager.

·Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·Attend weekly service meetings to improve and enhance service level.

·Evaluate and administer manpower plans, employee training & development.

·Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·Keeping Food Sampling and Daily Cooking Core temperature recordings.

·Ensure recording temperature for all refrigerators.

- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA.

- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA: NORTH AND SOUTH INDIAN CUISINE, DESSERTS, INDO CHINESE CUISINE, MALVANI CUISINE, ORIYA CUISINE, ASSAMESE CUISINE, JAIN CUISINE, PARSI CUISINE, KONKANI CUISINE, KUMAONI CUISINE.

- ABILITY TO MAKE VEGAN CUISINE
- MUST BE ABLE TO DESIGN AND CREATE NEW MENUS AND HAVE INNOVATIVE APPROACH TO STYLING THE FOOD PRESENTATION.
- MUST BE ABLE TO RUN A RESTAURANT INDEPENDENTLY AND MANAGE A FULL TEAM.
- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE

- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE

-HAVE COMPLETE KNOWLEDGE OF THE FOOD / BEVERAGE / SERVICE AVAILABLE / PREPARATION METHODS AND TIME IN SECTIONS APPOINTED.

-TO APPLY THE NECESSARY PRECAUTIONS WITH REGARD TO FOOD SAFETY AND HYGIENE STANDARDS.

-ENSURE THAT SERVICE / ITEMS ARE PREPARED ACCORDING TO MINIMUM STANDARDS PROCEDURES.

-ENSURE OWN SECTION IS SET UP ACCORDING TO STANDARDS REQUIRED.

- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA.

- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA: NORTH AND SOUTH INDIAN CUISINE, DESSERTS, INDO CHINESE CUISINE, MALVANI CUISINE, ORIYA CUISINE, ASSAMESE CUISINE, JAIN CUISINE, PARSI CUISINE, KONKANI CUISINE, KUMAONI CUISINE.

- ABILITY TO MAKE VEGAN CUISINE
- MUST BE ABLE TO DESIGN AND CREATE NEW MENUS AND HAVE INNOVATIVE APPROACH TO STYLING THE FOOD PRESENTATION.
- MUST BE ABLE TO RUN A RESTAURANT INDEPENDENTLY AND MANAGE A FULL TEAM.
- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE

- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE

-HAVE COMPLETE KNOWLEDGE OF THE FOOD / BEVERAGE / SERVICE AVAILABLE / PREPARATION METHODS AND TIME IN SECTIONS APPOINTED.

-TO APPLY THE NECESSARY PRECAUTIONS WITH REGARD TO FOOD SAFETY AND HYGIENE STANDARDS.

-ENSURE THAT SERVICE / ITEMS ARE PREPARED ACCORDING TO MINIMUM STANDARDS PROCEDURES.

-ENSURE OWN SECTION IS SET UP ACCORDING TO STANDARDS REQUIRED.

• Menu planning: Chefs create menus that reflect the restaurant's identity, meet customer preferences, and consider seasonal ingredients, special dietary requests, and culinary trends.
• Food preparation: Chefs prepare high-quality dishes and may work in a specific part of the kitchen, such as the frying or grilling station, the bread and pastry section, or the meat or fish station.
• Kitchen management: Chefs delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. They are also responsible for maintaining a safe and healthy work environment.
• Staff training: Chefs train and lead the kitchen staff.
• Kitchen equipment maintenance: Chefs maintain kitchen equipment to health and safety standards, and repair as needed.
• Sanitation: Chefs should be familiar with sanitation regulations.

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·Responsible for the overall daily food production and back of the house operations.

·Maintain and enhance manpower management by daily effective communication.

·Ensure that quality and wholesome food is served in the facility.

·Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance and Business Development

·Submit weekly and monthly financial/administration reports to the Unit Manager.

·Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·Attend weekly service meetings to improve and enhance service level.

·Evaluate and administer manpower plans, employee training & development.

·Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·Keeping Food Sampling and Daily Cooking Core temperature recordings.

·Ensure recording temperature for all refrigerators.

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

This position is responsible for food production and development of food processes for Healthy Meals Manufacturer

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food production in production kitchen
• Verify that prepared food meets requirement
• Ensure quality control and presentation of the food
• Adhere to safety procedures
• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations
• Handle equipment, appliances, supplies and tools
• Production of hot and cold dishes and executing request based on required specifications
• Maintain cleanliness and the hygiene of the kitchen
• Understanding with and complying with the mandatory hygiene standards and requirements
• Perform any other duties assigned

REQUIREMENTS

• Relevant experience, required
• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends and public holidays
• Working Hours : 6 days work week

6 days. Mon- Fri 8am- 6.30pm at food kiosk, Sat 10am-10pm at restaurant

Salary: $3000- $3500

Location: Mon-Fri @CIMB Plaza Food kiosk (Raffles place), Sat @Race course road (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as roast duck, roast pork, char siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

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

• Minimum 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

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.

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

• Plan and direct food preparation for catering business
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Roles & Responsibilities

Responsibilities

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

1. Menu Planning and DevelopmentDesign and update the menu, incorporating seasonal ingredients and customer preferences.
   Introduce creative dishes while maintaining the cafe’s theme and culinary style.
   
2. Food Preparation and Quality ControlEnsure all dishes are prepared to the highest quality and consistency.
   Supervise cooking techniques, portion sizes, and presentation standards.
   
3. Ingredient ManagementSource and select fresh, high-quality ingredients.
   Collaborate with suppliers to maintain consistent stock and negotiate pricing.
   

Operational Responsibilities

1. Kitchen ManagementOversee daily kitchen operations and ensure a smooth workflow.
   Monitor and enforce cleanliness and sanitation standards in compliance with health regulations.
   
2. Staff Supervision and TrainingRecruit, train, and mentor kitchen staff.
   Schedule shifts, assign tasks, and resolve conflicts within the team.
   
3. Inventory and Cost ControlManage inventory levels, reduce waste, and control food costs.
   Track expenses and maintain profitability for the kitchen operations.
   

Customer Experience

1. Customer InteractionAddress special dietary requests or customer concerns regarding food quality.
   Occasionally interact with customers to gain feedback and foster goodwill.
   

Health and Safety Compliance

1. Maintain Safety StandardsEnforce proper use of equipment and monitor safety protocols.
   Ensure compliance with local food safety and hygiene regulations.
   

Strategic Contributions

1. Innovative ContributionsExperiment with new techniques, recipes, or trends to keep the cafe competitive.
   Align culinary efforts with the cafe’s branding and marketing strategies.
   
2. Collaboration with ManagementWork with the cafe manager to plan events, promotions, or special menus.
   Assist in budgeting and forecasting for kitchen-related operations.
   

Salary $ 5500 - 6500

Bedok

11am - 10pm (3-5pm lunchtime)

Responsibilities

• Oversee the overall kitchen operations, ensuring smooth and efficient functioning.
• Control and direct the food preparation process to maintain the company’s quality standards.
• Ensure all food served meets the company’s standards for taste and presentation.
• Train new hires and provide ongoing training to all kitchen staff.
• Foster a positive work environment and encourage staff development.

Requirements

• Min 3-5 years of working experience as Chinese Cuisine Head Chef, prefer Cantonese cuisine.
• Extensive knowledge of Chinese cuisine and creativity in menu planning.Strong leadership and team management skills.
• Excellent communication and management skills, with bilingual proficiency in English and Mandarin to liaise with stakeholders.
• Strong leadership, decisiveness, and critical thinking skills.
• Must be able to work weekends and public holidays. Comfortable working split shifts.
• Open to travel to different outlet time to time (1 central kitchen & 3 outlet).

Interested candidates may click the apply button. Please be informed that only shortlisted candidates will be notified.

Company: Nala Employment Pte Ltd | License No: 16C8302

Contact Person: Tan Zhi Ning

Registration No: R23116671

Job Description

• Industry/ Organization Type: F&B Manufacturing
• Position Title: Kitchen Chef / Cook (Korean BBQ)
• Working Location: Orchard
• Working Hours: 5 days (Monday to Friday, 9 AM – 6 PM)
• Salary Package: Basic Salary up to $4,500 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Prepare and cook a variety of Korean BBQ dishes, including marinating and grilling premium meats such as beef, pork, and chicken.
• Ensure all dishes are made according to the restaurant’s recipes, maintaining the authenticity of Korean BBQ cuisine.
• Ensure that meats are grilled to perfection, taking into account customer preferences for cooking levels.
• Manage kitchen operations, ensuring that the kitchen runs efficiently during service.
• Present dishes attractively, maintaining a high standard of food aesthetics and quality.
• Any other ad-hoc duties as assigned.

APPLY NOW!!!

• Possess a Diploma in Culinary Arts or relevant field
• Has 2+ years of culinary experience, preferably in a Korean cuisine-focused establishment
• Proficient in cooking Korean BBQ, including handling and grilling premium meats

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 #69988 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

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·Responsible for the overall daily food production and back of the house operations.

·Maintain and enhance manpower management by daily effective communication.

·Ensure that quality and wholesome food is served in the facility.

·Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance and Business Development

·Submit weekly and monthly financial/administration reports to the Unit Manager.

·Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·Attend weekly service meetings to improve and enhance service level.

·Evaluate and administer manpower plans, employee training & development.

·Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·Keeping Food Sampling and Daily Cooking Core temperature recordings.

·Ensure recording temperature for all refrigerators.

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·Responsible for the overall daily food production and back of the house operations.

·Maintain and enhance manpower management by daily effective communication.

·Ensure that quality and wholesome food is served in the facility.

·Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance and Business Development

·Submit weekly and monthly financial/administration reports to the Unit Manager.

·Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·Attend weekly service meetings to improve and enhance service level.

·Evaluate and administer manpower plans, employee training & development.

·Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·Keeping Food Sampling and Daily Cooking Core temperature recordings.

·Ensure recording temperature for all refrigerators.

Join the Eatz Group of Companies, a leader in the F&B industry with over 20 years of experience. Our brands – Eatz Catering, Catering Culture, Sherlyn Patisseries, and Mutiara Seafood, Jumbo Group’s Halal Seafood Restaurant – are known for delivering quality catering and culinary excellence across Singapore.

Be part of an exciting and dynamic team that’s passionate about innovation, exceptional service, and creating memorable dining experiences. Grow your career with us as we continue to set the standard in catering and hospitality.

Responsibilities:

• Overall in charged of Western Kitchen
• Prepare and produce all Western dishes, able to handle 4-Course Western Sitdowns
• Utilize modern plating techniques to present dishes attractively.
• Knowlegde of French/ Mediaterenan will be advantage
• Ensure proper mise en place (preparation of food products and ingredients) is completed efficiently.
• Utilize modern plating techniques to present dishes attractively.
• Maintain high standards of food preparation, quality, and consistency.
• Minimize wastage and spoilage of ingredients and food items through efficient handling and storage.
• Monitor and maintain inventory levels to ensure adequate supplies while reducing waste.
• Handle ordering and conduct price monitoring to ensure cost-effectiveness.
• Follow and enforce kitchen Standard Operating Procedures (SOPs).
• Manage assigned areas of responsibility and uphold kitchen cleanliness, hygiene, and safety standards.
• Assist with special projects and support additional tasks as directed by the Executive Chef or Sous Chef.
• Design and develop Western cuisine menus for various catering events, such as corporate functions, weddings, and private parties.
• Create innovative and appealing dishes that align with customer preferences, dietary restrictions, and budget considerations.
• Update and adjust menus based on seasonal availability and trends in Western cuisine.

Requirements:

• High personal standards, strong presentation skills, and excellent interpersonal abilities.
• Confident, outgoing personality with a positive attitude.
• Ability to stay calm and composed under pressure in a fast-paced environment with high volumes.
• Skilled at multi-tasking and prioritizing work according to varying levels of demand.
• Proficiency in both English and Mandarin to communicate effectively with Mandarin-speaking colleagues.

Required Skills and Qualifications:

• Proven experience as a Western Chef in a Food Catering or Hospitality Setting.
• Strong knowledge of Western cuisine, including various cooking techniques and ingredients.
• Excellent Organizational and Leadership Skills.
• Ability to Manage Multiple Tasks and Work Under Pressure in a Fast-Paced Environment.
• Familiarity with Food Safety Regulations and Best Practices.

Job Info:

• Pleasant working environment.
• 6 day work week arrangement.
• Location: Bedok Food City (Postal Code: 489950).
• Attractive remuneration based on experience and qualifications.
• Additional benefits available.

For a quicker response, please send your updated CV via WhatsApp to 9857-9292.

COMPANY DESCRIPTION

Wild Honey is all about beautiful breakfasts, all day everyday. It provides an affordable yet luxurious, a chance to become an armchair traveler. A home away from home for guests, friends and team members.

Working at Wild Honey provides an opportunity to bring some of the cues of fine dining to all day casual dining. It is a fun, vibrant and exciting place to work. As an employee of Wild Honey you will be able to make an impact every day, through teamwork, passion and an unwavering commitment to ensure every guest has an exceptional dining experience.

RESPONSIBILITIES

1. Food Preparation:

   • Prepare and cook dishes according to the recipes and standards set by the restaurant.
   • Ensure that all ingredients are fresh and of high quality.
   • Coordinate with other chefs and kitchen staff to ensure timely preparation of all orders.

2. Section Management:

   • Take ownership of a specific section of the kitchen, such as the grill, saut, pastry, etc.
   • Ensure that all equipment in your section is properly maintained and in good working order.
   • Monitor inventory levels of ingredients and notify the Head Chef/Sous Chef when supplies need to be replenished.

3. Quality Control:

   • Maintain high standards of food quality and presentation.
   • Conduct regular taste tests to ensure that dishes meet the restaurant's standards.
   • Monitor portion sizes and wastage to minimize food costs.

4. Teamwork:

   • Work closely with other members of the kitchen team to ensure smooth operation.
   • Assist colleagues during busy periods and communicate effectively to avoid bottlenecks.
   • Mentor and train junior kitchen staff as needed.

5. Health and Safety:

   • Adhere to all health and safety regulations and ensure that the kitchen operates in compliance with food hygiene standards.
   • Keep your workstation clean and organized at all times.
   • Report any maintenance issues or safety hazards to the Head Chef/Sous Chef immediately.

• Previous experience in a similar role.
• Strong culinary skills and knowledge.
• Organizational and time management abilities.
• Ability to work under pressure and in a fast-paced environment.
• Excellent communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays.
• Culinary certification preferred.

This job description is intended to convey information essential to understanding the scope of the Chef de Partie position and is not exhaustive. Duties and responsibilities may be added, deleted, or modified as required.