Chef Responsibilities:

• Must have experience with Sichuan Cuisine, Northeastern Cuisine, Hunan Cuisine.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Chef Requirements:

• Past experience as a working chef.
• Agreeable with weekend work shifts and public holidays replaced off-in-lieu.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Must able to speak read and write Mandarin

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

We are excited to announce the opportunity to grow our expanding team at Barbary Coast.

Situated on North Canal Road in Boat Quay we are synonymous with good drinks, good service and good times.

We are looking for a hard-working and experienced Chef to join the team.

You will:

• Be part of the Kitchen team that produces the best food pairings possible
• Ensure the quality control and presentation of all food items
• Manage food preparation, monitor portion and waste control to maintain profit margins
• Ensure proper handling and storage of all food items in accordance with hotel standards and
• sanitation/health regulations
• Put effort in optimizing the cooking process with attention to speed and quality
• Ensure adequacy of supplies at the cooking stations
• Maintain a hygienic kitchen
• Maintain personal hygiene
• Help to maintain a climate of smooth and friendly cooperation
• To carry out any other duties and responsibilities as assigned

EA 15C7529

EA Personnel R1985185

• Responsible for smooth operations at the restaurant
• Take ownership and run day to day operation of the restaurant independently.
• Constantly find ways to improvise new and existing menu items
• Follow SOPs to ensure food are served correctly.
• Train, develop and motivate subordinates to meet and exceed established food preparation standards on a consistent basis
• cooking dishes according to food health and safety standards
• preparing ingredients for cooking

requirements

-able to work on weekends

-able to work independently

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

- Prepare and cook dishes according to recipes and menu, ensuring quality presentation.

- Maintain high food hygiene and safety standards in compliance with SFA/NEA regulations.

- Monitor ingredient freshness and proper storage; manage inventory and minimize wastage.

- Operate kitchen equipment safely and report any issues.

- Work as part of a team, supporting staff and cooperating with front-of-house to ensure smooth operations.

- Assist with menu planning and kitchen maintenance tasks as required.

Requirements:

- 1 years of kitchen experience preferred.

- Proficiency in various cooking methods; strong understanding of food safety regulations.

- Ability to work in a fast-paced environment and handle kitchen equipment safely.

5 Days work week

Location: Singapore Islandwide

• Assist to manage the kitchen to ensure smooth operation

• Assist with staff roster

• Develop monthly/biweekly special menu for management approval

• Lead and assign team to prepare ingredients for production, while keeping in line with housekeeping, food handling, hygiene standards and regulations

• Ensure kitchen activities operate in a timely manner, quality, quantity, and presentation of dishes served are as per company’s standard.

• Ensure quantity and quality of inventory ordered are received and stored in proper condition

• Monitor and record inventory, prior to ordering with panel of approved suppliers

• Report/Check for any issue with all the kitchen equipment

• Able to effectively work in a multi-team/location, fast paced environment and across all roles of the highly driven management team

• Train and guide new hires, junior kitchen employees with various tasks including line cooking, food preparation, and dish plating

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

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.

JOB DESCRIPTION:-

• Able to prepare Chinese food dishes and etc.
• Able to prepare food sources and other cooking materials.
• Ensure all food preparation meets standards.
• Prepare and present high-quality food.
• Supervise and oversee staff.
• Keep all working areas clean and tidy and ensure no cross-contamination.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foodstuffs are of good quality and stored correctly.
• Centralised kitchen operations.
• Other tasks as assigned by management.

JOB REQUIREMENTS:-

• Has excellent sense of taste and creativity in food presentation.
• Able to work on public holiday and weekend.

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.

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

at least 5 years experience in Japanese cuisine

able to lead a team of assistant chefs for daily operations

implement and adhere to SOP

must have Food Hygiene Officer certification

able to work on weekends and public holidays

6 days work week

strong communication skills

able to communicate in Mandarin and English

• Understand culinary procedures for local cuisine like; Mixed Rice, Bee Hoon, Roasted Duck Rice, Chicken Rice, Western Food o Fish Ball Noodles, etc
• Required to have culinary skills and Basic Food Hygiene Certificate
• At least 1-10 years of experience
• Have the ability to work under pressure
• Excellent organizational skills
• Effective communication skills

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

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 promptly 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 safely and hygienically;

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

Requirements

· Strong experience in cuisine

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of dishes

· Proficient with specialty equipment

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

➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.

➡️ Arrange SFA & NEA Inspection as per government rules and regulations.

➡️ Able to Conduct Weekly meeting with staffs.

➡️ maintain book of records

➡️Maintain & able to create daily inspection checklist

➡️ Manage Inventory System.

➡️ To achieve a target based sales management

➡️ Proficient in MS Office

➡️ Able to drive a vehicle deliver products & meet Customers get orders

➡️ Participate in planning weekly schedule planning and daily team floor plan.

➡️ Trains and provide on-going communication to staff and deliver first-class service to customers

Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave

Maintain safety requirements in the restaurant.

➡️ Handles customers' feedback promptly.

➡️ To comply ad-hoc with all the admin and paperwork requirements.

➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.

➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.

➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering

Wash & Cut vegetables, meats, seafood and poultry.

➡️ Ensure Marination’s, mise-en-place and set up all stock stations

➡️ Ensure the food quality and the presentation.

➡️ Ensure the prompt and speedy delivery of orders.

➡️ Set up and manage Buffet Stations with all necessary supplies.

➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.

➡️ Receiving goods after checking the quality and quantity.

➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

➡️ Check the quality of raw and cooked food products to ensure that the standards are met

➡️ Ensure personal hygiene and safety requirements.

➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.

➡️ Monitor the performance of Chefs & assistant chefs.

Requirements

➡️ Must Have a Degree Holder with F&B Experience

➡️ Must have at least 1 year F&B Manager,Supervisor, Cook experience.

➡️ Excellent customer service and interpersonal skills

➡️ A team player with strong communication skills

➡️ Willing to perform shift work schedule during weekends and public holidays

➡️ Pleasant personality and well-groomed

➡️ Personal Hygiene Course will be advantages

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.
• Assist in developing new Western-style recipes and contribute to menu creation.
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.
• Support additional tasks as assigned by the Executive or Sous Chef.

Requirements:

• Professional Certificate/NITEC or equivalent culinary certification.
• 1-2 years of relevant experience in Western cuisine.
• Excellent communication and teamwork skills with a strong focus on customer satisfaction.
• Proactive, innovative, and motivated with a passion for Western cooking.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Responsibilities:

• Prepare, cook, and present a wide range of Indian dishes, ensuring consistent quality across all menu items.
• Assist in menu planning, focusing on introducing innovative Indian dishes while maintaining authenticity.
• Oversee inventory management, ensuring the availability of essential Indian spices and ingredients.
• Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen.
• Guide and mentor junior staff, sharing expertise in Indian culinary techniques.
• Support kitchen operations and collaborate with the Executive and Sous Chefs to meet daily service requirements.

Requirements:

• Professional Certificate/NITEC in Culinary Arts or related field.
• 1-2 years of experience in Indian cuisine.
• Strong communication skills and teamwork ability.
• Passion for Indian culinary traditions and innovative dish creation.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Responsibilities:

• Craft, cook, and present dishes in line with menus.
• Collaborate with senior chefs on menu innovation.
• Manage inventory and supply orders.
• Uphold kitchen cleanliness and safety standards.
• Guarantee food quality and presentation.
• Comply with food handling and storage protocols.

Requirements:

• Professional culinary certification preferred.
• 1-2 years of experience in a similar role.
• Customer-focused approach.
• Strong communication and teamwork skills.
• Positive and proactive attitude.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

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

Job Responsibilities:

• Prepare dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage proper storage and labelling of food products to minimize spoilage and food wastage
• Maintain the highest standards of kitchen and food hygiene at all times

Job Requirements:

• 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Be dependable and work well as part of a team
• 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