Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

1. Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment and work areas to ensure conformance to establish standard.
• Monitor sanitation practices to ensure that employees follows and regulations.
• Ensure all portion controls are strictly adhered to
• Ensure the highest standards of food production and presentation at all as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the codes of practice
• Ensure the kitchen is secure, clean and safe before going off shift
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Supervise and coordinate activities of cooks and workers engaged in food preparations
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments
• Performs miscellaneous job-related duties as assigned

2. Job Requirements

• Minimum 7 years of relevant experience
• Possess good hygiene and personal grooming standards
• Able to work in a fast - paced environment
• Able to work split shifts

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Fast expanding Indian Gourmet Kathi Kebab Roll chain is looking for outlet captains / outlet group captains to lead expansion.

Key responsibilities for selected outlet / outlets will be to look after all operations, customer service, cashier & POS management, inventory managemnt, scheduling management, food quality management, food preparation, supply management.

Looking for young, dynamic and customer focused people to lead and grow with us. Ideally having prior experience in F&B (front & back of house), fluent in English and having a mindset of service. Fluency in another language (Chinese, Tamil, Bahasa) will be a plus.

Job Description

• Industry/ Organization Type: F&B

• Position Title: Outlet manager & Chef/ Chain Outlet Manager and Chef

• Working Location: 3 alternative locations

• Working Hours: 6 Days a week, 10.30 am-10 pm, Weekly once off

• Salary Package: SG$6800-8200

• Duration: Permanent Role

Key Responsibilities

• Complete responsibility for outlet

• Order collection and POS system management

• Food production as per provided SOP

• Ensuring every SOP is exactly followed by outlet team

• Online order execution as per instruction

• Inventory management

• Cash management and detailed sales reporting

• Event execution, as per demand

• Staff management for outlet

• Maintain all equipment at outlet at top condition

• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.

• Any other ad hoc duties required

Candidate must have

• Complete familiarity with Indian cuisine and spices.

• Graduate degree

• 2-6 years’ experience in an Indian F&B set up

• Willingness to work 6 days a week, 10.30 am-10 pm, with scheduled breaks in the day

• Competence with MS Office

• Competent with budgeting and basic accounting

Job Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

We are looking for a Assistant head chef with the following details:

He must have great influence with the local market.

He must show results in the previous operation with relation to sales. And must prove the results with evidence.

He must be able to lead the Turkish menu and understand Asian culture, to adjust menu accordingly to asian tastebud.

Minimum 2 years experience required

• Able to manage a team of cooks
• Able to create authentic vietnamese cuisine southern and northern
• Able to blend in into company different culinary division to explore and create fusion gastronomy in the land of muit racial singapore.
• Being a vietnamese chef you are require to create new menu and written sop and do training to all outlet staff across inland wide.
• Food safety and good hygiene

We are a restaurant specializing in authentic Japanese cuisine, known for our dedication to excellence, tradition, and innovation. We are seeking a highly skilled, disciplined, and experienced Sous Chef to lead our kitchen team and uphold the highest standards of Japanese culinary arts.

Job Responsibilities:

1. Leadership and Management:

• Assist the Head Chef in overseeing the kitchen operations, including menu development and staff management.

• Supervise and train junior chefs to ensure consistent quality and adherence to Japanese culinary techniques.

2. Culinary Expertise:

• Prepare, cook, and present dishes with precision, adhering to traditional Japanese methods and high-quality standards.

• Innovate new recipes and refine current offerings to keep the menu dynamic and appealing.

3. Inventory and Cost Control:

• Manage kitchen inventory, sourcing premium Japanese ingredients while maintaining cost efficiency.

• Ensure minimal food waste and optimize kitchen operations for profitability.

4. Quality and Hygiene Standards:

• Maintain impeccable cleanliness and hygiene standards in compliance with food safety regulations.

• Consistently monitor the quality of food, ensuring every dish meets customer and company expectations.

5. Work Environment:

• Handle high-pressure situations during peak hours with professionalism and efficiency.

• Foster a collaborative and disciplined work environment.

Requirements:

• Experience: Minimum of 5 years in professional kitchens, with at least 3 years (at least a sous chef position) specializing in Japanese cuisine.

• Skills:

• Expertise in knife handling and Japanese ingredient selection.

• Ability to lead and mentor a team while upholding high culinary standards.

• Strong organizational, time management, and problem-solving skills.

• Advanced knowledge of Japanese techniques such as sushi, sashimi, tempura, and kaiseki.

• Language: Proficiency in English is required; knowledge of Japanese is a plus.

• Availability: Willingness to work flexible hours, including weekends and holidays.

Benefits:

• Competitive salary commensurate with experience.

• Opportunities for growth and advancement.

• Staff meals and uniforms provided.

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

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

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

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

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

You'll be in charge of:

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

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

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

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

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Chef de Partie

Salary: $3200 per month

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Prepare and cook specific sections of the menu with care and precision
• Maintain high standards of food quality and presentation
• Ensure cleanliness and organization of workstations
• Assist with inventory management and ordering supplies
• Support junior kitchen staff along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills
• Ability to work efficiently under pressure
• Friendly and cooperative

How to Apply: Please send your resume and cover letter to [email protected].

Job Summary

The Head Chef (Indian Cuisine) oversees the daily operations of the Indian kitchen, ensuring that all food items is prepared and presented in accordance with the Hotel's standardized menu guidelines.

Key Responsibilities

• Supervise the Indian kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
• Monitor regular standards of production to ensure highest level of quality
• Monitor all aspects pertaining to the control of the hotel’s food cost
• Participate in drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them whenever practical
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per requirements at all times
• Ensure consistent on the job training session for culinary colleagues and promote healthy and safety

Key Requirements

• Minimum three (3) years of experience in a same capacity as Indian Chef in international luxury hotel groups
• Have good knowledge and skills in Indian cuisine
• Able to cook authentic South Indian delicacies
• Possess passion and pride for delighting guests with food
• Possess good interpersonal skills, team player and positive attitude
• Able to work rotating shifts and on weekend and public holidays
• Able to multitask and thrive in a high pressure and fast-paced working environment

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

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

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedule for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

1. Ensures that all staff are properly train and all have tools and equipment needed to effectively carry out their respective job duties.

2. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

3. Cooks or directly supervises the cooking of items that require skillful preparation.

4. Establishes and maintains regular cleaning and maintenance schedules for all kitchen areas and equipment.

5. Maintain close control over store supply of all the kitchens, ensuring adequate inventories of food items, and recipes/costing are established and updated.

6. Other ad-hoc duties as assigned.

Job Requirements:

1. Friendly and enjoys meeting people.

2. Preferably with experience in F&B sector.

3. COFFEE SHOP ENVIRONMENT

4. NIGHT SHIFT

5. Must be able to work on weekends and public holidays.

6. Staff Meal will be provided.

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Junior Sous Chef

Salary: $3800 per month

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 12 days of leave with an annual increment of 1 day, up to a maximum 18 days
• Meal allowance: $10 per day

Job Scope:

• Assist the Head Chef in managing kitchen operations
• Prepare and cook high-quality dishes with precision
• Ensure food safety and sanitation standards
• Train and supervise kitchen staff
• Contribute to menu development and planning along with other responsibilities to be discussed upon onboarding.

Requirements:

• Previous experience in a similar role
• Strong culinary skills and knowledge of Japanese cuisine
• Leadership and organizational abilities
• Friendly and team-oriented

How to Apply: Please send your resume and cover letter to [email protected].

Position: Baker-Chef De Partie

Job Responsibilities:

• Responsible for daily preparation and baking of breads and viennoiseries.
• Ensure all baked goods are of consistent quality and standards by adhering to recipes and SOPs.
• Ensure food hygiene and safety standards are maintained
• Maintain the cleanliness and organization of the work area.
• Monitor and track the inventory level of finished goods, baking ingredients and supplies.
• Perform mise-en-place and minimise food waste.
• Any other ad hoc duties assigned

Job Requirements:

· Minimum 3-4 years of experience working in a bakery.

· Possess passion for baking, a positive attitude and problem-solving skills.

· Detail-oriented and able to multitask.

· A team player and willing to learn and adapt.

Benefits

• 5-day work week

• Performance incentive

• Meal allowance

• Medical benefits

• Staff discount

We are a halal-certified central kitchen specialising in handmade cakes, pastries, breads, etc.

Due to expansion, we are looking for an experienced Head Chef with strong organisational capabilites and management skills, to manage the efficiency of the various production sections.

If you are looking for new challenges, we welcome you to contact us for a friendly chit-chat.

Pls send your resume via whatsapp to: 979-66-111

Salary: $ 2000-3500
Working Days: 5.5 days per week (alternating weekly: Week 1 has 5 days, and Week 2 has 6 days).
Working Timing: 9.5 hours (Monday - Thursday); 10 hours (Friday - Sunday)
Working Location: Parkway Parade, Great World City

Benefits:

•Performance bonus

•New Joiner Incentive

•Transport Allowance

•Manpower Support Allowance

•Flexible Leaves

•Staff Discounts

•Various Incentives

•Staff Claims

Job Scope:
•Maintain hygiene and cleanliness of the Roast section.
•Follow food standards and execute tasks as directed.
•Continuously improve skills and ensure dish quality.
•Handle ingredient prep, storage, and equipment upkeep.
•Support operations, address issues, and manage discipline.

Job requirement:

•1-3 years of relevant experience required

•Hygiene certification required

EA License No.: 96C4864

Reg.No.: R24124620

Dynamic and Established Catering Company Seeking Chef De Partie (Cold Kitchen)

Responsibilities:

• Prepare All Pastries and Dessert Items as Required By the Catering & Retail Divisions
• Efficient Production of Pastries and Desserts (e.g. Local/Non Local Desserts, Pastries & Cakes, etc)
• Develop, Plan and Create New Pastries for Continuous Innovation.
• Always Ensuring Quality Control as Well as Visually Appealing End-Products.
• Keeping Check of All Supplies in Section (FEFO Compliant) and Ensuring Little/No Wastage.
• Responsible for Keeping Track of Finished Products and Handing Over to Colleagues for Deliveries.
• Responsible for Food Items Are Properly Stored at the End of the Shift.
• Responsible to Create Daily the Market List to Prepare Items to Be Purchased.
• Responsible for Proper Storage, Labelling and Use of All Food Supplies to Prevent Unnecessary Spoilage and to Maintain Cost Control.
• Assist in Keeping the Section/Premises Clean So as to Adhere to Food & Beverage Safety and Hygiene Policies and Procedures.
• Collaborating With the Rest of the Culinary Team to Ensure High-Quality Products.
• Assisting in Other Areas of the Kitchen When Required.
• Performs Other Tasks or Projects as Assigned By Chef and Management.

Requirements:

• Passion for Delivering Great Food and Service.
• Passionate About Pastries and Desserts
• Must Have Positive Mindset and Have the Enthusiasm to Develop and Improve Your Skillset and Knowledge.
• Must Be Physically Fit and Have Worked in Fast-Paced Environment.
• Ability to Work Well Independently as Well as Collaborating in a Dynamic Team.
• Multitasking and Organizational Ability
• Past Experience Working in a Similar Role in Pastries and Desserts Will Be An Advantage.

Please submit Full CV here in this portal AND also send your CV via WhatsApp 9857-9292 (non-compliance will automatically negate your application) Thank you for your kind understanding.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

If you love great food & coffee and enjoy working in a cafe setting, this is the place for you!

Job Responsibilities:

• Set up workstations with all needed ingredients and cooking equipment
• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments to food preparation to accommodate customers' specific requests such as special diets or allergies
• Ensure great presentation by dressing dishes before they are served
• Season food according to recipes or company needs
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check the quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Manage and ensure kitchen food costs are in a healthy range
• Minimize food wastage
• Able to assist with additional duties as requested by Superior and Management as and when required.

Job Requirements:

• At least 1 year of relevant experience as a cook
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Excellent physical condition and stamina
• Able to work in a hot and humid environment
• Calm demeanor to work in a high-stress, fast-paced environment
• Ability to perform and work independently
• High school diploma or equivalent; A Diploma from a culinary school will be an advantage
• Able to perform Flexi shifts, and able to work on weekends & public holidays
• 6 days work week

Benefits:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Position: Chef De Partie

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

Working Days and Timing: 5.5 Days per week roster

Job Requirements:

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

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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Le Bon Funk is a series of neighbourhood wine bars by Chef-Owner Keirin Buck, located in Club Street and Holland Village. Le Bon Funk presents a selection of exciting and accessible wines complemented by quality, never fussy, produce-led sharing plates.

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

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

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

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

Your responsibilities include:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

Requirements:

• Someone with at least 2 years of experience in a culinary setting within a formal/semi-fine dining restaurant
• A skilled individual who is able to multitask and manage task prioritisation well
• A self-starter who is enthusiastic and personable
• Someone who demonstrates proactive behavior and takes responsibility for their work
• Team players in an upbeat and fast-paced working environment

We love people who:

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

Benefits:

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

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

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

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

Position: Chef De Partie

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

Working Days and Timing: 5.5 Days per week roster

Job Requirements:

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

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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279