• Assist in the smooth-running operations of a catering kitchen
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards
• Able to make south Indian dishes like idly vada sambar rasam south Indian style chicken mutton Masala curry fish etc …
• Willing to work as a team and support other staff.
• Must have skills to make parotta dosa etc …
• Able to do large volume orders and cook in bulk for wedding and events must be good in planning and execution.
• To wash, cut, and prepare foods designated for cooking, and to verify that the prepared food meets the required quality and quantity
• Knowledge of Indian spices and cooking tools.
• A multi-skilled Chef with good all-round food preparation and catering expertise.
• To adhere strictly to all established standard operating procedures.
• To be in total compliance with the recipe book.
• Work according to the instruction of Seniors.
• Organizes and prepare the set up.
• Prepare daily food production in different sections of the main kitchen.
• Maintain kitchen cleanliness, hygiene and safety.
• Perform all other ad-hoc duties as assigned by seniors.
• Paratha Making and Cooking, Nool Paratha Bun Paratha,
• Naan making, Tandoori Roti, Tandoori Butter Rotti, Garlick Naan Cook Thosai, Gee dosai, masala Dosai, Onion Dosa, Butter masala Dosa
• Cook South Indian Tiffin, Cook South Indian Lunch Meals and Cook South Indian Diner, Dishes
• Cook North Indian Lunch Thali, Cook North Indian Dinner Dishes & snacks
• Cook Hyderabad Briyani, Malabar Briyani, Chittinad Dum Briyan,chicken DumBriyani & mutton briyani
• Setting up, cleaning, and organizing work stations
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Preparing deep fryer, utensils, and grill for shift
• Roti paratha flour mixing
• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)
• preparation of south indian & north indian curies
• Cooking order according to food health and safety standards
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Monitoring multiple food orders as new orders arrive
• Dressing order for presentation
• Ensuring each guest order has the correct food and sides
• Delivering food order to wait staff in a timely manner
• Storing all food properly
• Sanitizing and cleaning work stations and utensils
• Reordering stock and food supplies
• Monitoring other cooks and team members
• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift
• Must be flexible and able to work during our peak times including weekends and public holidays
• Willing to learn, self-motivated and an efficient worker
• Able to minimize the wastage food and beverage used in the kitchen.
• Compliant with rules and regulations.
• Good attitude and well groomed
• Able to work in a fast-paced environment
• Able to multitask, prioritize, and manage time efficiently
• Physical endurance to stand for an entire shift
• Self-motivated and self-directed
• Works well as part of a team and on individual tasks
• Able to quickly memorize complex or multiple orders
• Previous experience as a cook, or relevant work experience
• Able to read and write. Must pass a background check
• Minimum 3 Years experience in the kitchen room.
• Able to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniforms all the times of working place.

Working days: 5 days’ work week (split shift/ roster)

Location: Gucco Tower, Tanjong Pagar

Salary: Basic $2850 - $3350 + OT + AWS + Incentives + Bonus

About the restaurant:

Spanish cuisine restaurant. Serve non halal food

Job Description:

• 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.

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Open Farm Community - Our Team Culture

Open Farm Community (OFC) is a pioneering urban farm and restaurant in Singapore, dedicated to sustainable living and farm-to-table dining. Nestled in a lush garden setting. We promote local produce, seasonal ingredients, and eco-conscious practices. The team is driven by a passion for sustainability, creativity, and connecting people through food. If you're eager to be part of an innovative, nature-inspired restaurant that values sustainability and community engagement, we offer a unique opportunity to grow in a dynamic and purpose-driven environment.

Job highlights

• 5-day 48 hours work week
• 2 off days/week
• Split Shift per work day ( 12pm - 3pm, 6pm - 11pm)

Qualifications

• 3-5 years of culinary experience, ideally in farm-to-table or sustainable dining.
• Strong leadership and team management skills.
• Proficient in menu development with seasonal, local ingredients.
• Knowledge of kitchen operations, including inventory control and hygiene standards.Passion for sustainability and innovation in cooking.

Responsibilities

• Oversee daily kitchen operations and manage staff
• Ensure food preparation quality, consistency, and presentation
• Manage inventory, stock control, and order supplies efficiently.Control food costs, minimise waste, and manage the kitchen budget.
• Develop new menu items and support initiatives to boost sales and upselling.
• Collaborate with front-of-house staff to enhance service and customer satisfaction.
• Maintain kitchen equipment and handle repairs as needed.

Key Benefits

• Career growth and promotion opportunities
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all Spa Esprit Group brands
• Up to $2,500 Completion Bonus "Terms & Condition Applied"
• Team member referral bonus

Join us today!!

Common Man Coffee Roasters - Commis / Demi / Chef De Partie

CMCR is on a mission to be a champion of specialty coffee and the best brunch in Asia. We have exciting goals to grow in Singapore and throughout the region, this growth brings massive opportunity for our teams to grow in our careers

Job Highlights

Our kitchens are the heart of our cafes, we have a positive, supportive environment to develop your skills. Being part of the Spa Esprit Group, there is an opportunity for promotion and growth across the company. We are on the lookout for Culinary our team.

Our Outlets that are hiring

• CMCR at Quayside Isle (Sentosa)

Remuneration Benefits

• End-year performance bonus
• Up to $2,500 Completion Bonus (Terms and Conditions Applied)
• Team member referral bonus
• Transport Allowance (For Sentosa Outlet)
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Discount across all SEG brands
• Great annual leave
• Meals and drinks provided

Job Requirements

• 05 Day 44 Hours / Work Week
• Comfortable to work on weekends and public holidays when necessary

Join us now!!

Job Summary

We seek an experienced Kitchen Chef to join our culinary team in preparing high-quality dishes, including sashimi and seafood BBQ. The ideal candidate will maintain kitchen efficiency, ensure exceptional customer satisfaction, and contribute positively to our dynamic team.

Only Required - Singapore PR & Local Citizen

Work Details:

- 6 days/week

- Reports to the Team Manager

- Competitive salary, benefits package, and growth opportunities

- 3-month resignation notice period

How to Apply: Email: [email protected]

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Supervise all commis chef's in the department.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.

Role:Subject Matter Expert (SME) - Infrastructure Management (Chef & Terraform)

JD:

We are looking for an experienced Subject Matter Expert (SME) in Infrastructure Management to join our team. The ideal candidate should have extensive knowledge and hands-on experience in managing and automating infrastructure using Chef and Terraform. This role involves designing, deploying, and maintaining scalable, reliable, and efficient infrastructure solutions across various environments. The SME will collaborate with development, operations, and cloud teams to implement best practices in infrastructure automation, configuration management, and provisioning.
Roles & Responsibilities:
• Lead the design, implementation, and automation of infrastructure using Chef and Terraform.
• Develop and manage Chef cookbooks, recipes, and roles to configure and maintain infrastructure.
• Write, test, and deploy Terraform modules for provisioning cloud and on-prem environments.
• Implement infrastructure as code (IaC) to streamline provisioning, management, and scaling of infrastructure.
• Develop and maintain templates and policies for creating and managing cloud resources using Terraform.
• Leverage Chef for configuration management and to automate server setup, deployment, and patching.
• Ensure consistency across environments by managing infrastructure as code.
• Monitor, troubleshoot, and optimize infrastructure using configuration management tools.
• Work closely with DevOps, Cloud, and Network teams to align infrastructure goals and deliverables.
• Ensure infrastructure is compliant with relevant standards, including data protection and regulatory requirements.
• Analyze and optimize infrastructure performance to minimize downtime and improve efficiency.
• Provide support for incident management and resolve issues related to infrastructure provisioning and management.
• Identify and implement improvements to enhance automation, efficiency, and system reliability.
Skills:
• 5+ years of experience in Infrastructure Management, DevOps, or Systems Engineering.
• Handson expertise in Chef (cookbooks, recipes, and roles) and Terraform (modules, state management, and providers).
• Strong hands-on experience with AWS, Azure, or GCP infrastructure automation.
• Experience with CI/CD pipelines, containerization (Docker, Kubernetes), and microservices architecture is a plus.
• Deep understanding of Terraform (Infrastructure as Code).
• Knowledge of scripting languages such as Python, Shell, Ruby
• Familiarity with Ansible or other configuration management tools is a plus.
• Experience with cloud platforms like AWS, Azure, or GCP.
• Knowledge of monitoring tools (e.g., Prometheus, Grafana) and infrastructure monitoring.
• Working knowledge on devops and CI/CD pipeline.
• Strong understanding of version control systems such as Git.
• Strong analytical and problem-solving skills.
• Excellent communication skills, both verbal and written.
• Ability to work independently and as part of a team.
• Strong attention to detail and process-oriented mindset.
Certifications (optional but preferred):
• HashiCorp Certified: Terraform Associate.
• Chef Certification (e.g., Chef Infra Developer or Chef Specialist).
• Cloud platform certifications (AWS, Azure, or GCP)

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
• Adjusts 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

Working days: 5 days’ work week

Location: Gucco Tower, Tanjong Pagar

Salary: $2800 - $3400 + OT + AWS + Incentives + Bonus

Job Description:

• 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.

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Stir Fry Chef

Working Days & Hours: 5 Day | 10:30am to 10pm | 9am to 8:30pm | 1.5 hours break
Working Location: Islandwide
Salary Range: $2800-$3000

Job Responsibilities:

• Stir fry rice and noodle dishes.
• Maintaining good practice of hygiene.
• Maintaining standard operating procedures.

Job Requirement:

• Relevant Experience in Kitchen

Tan Jia Jun | REG No: R23112681

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

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:

• 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.

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Job Description

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

Key Responsibilities

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

APPLY NOW!!!

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

Kindly apply through ANY of the following methods:

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

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

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

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· Bachelor Degree in Hotel Management

· Should have a solid 3 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills

Responsibilities:

• Assit to develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Requirements:

• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.

● Responsible for the daily operations of the kitchen and food
quality with proper housekeeping and high standard of cleanliness and
hygiene maintained at all times.
● Train and supervise kitchen staff including roster planning.
● Good management of food cost and food wastage.
● Regularly review the menu with good understanding of consumers’ preference and taste.
● Ensure that the kitchen and banquet adhere to all company policies, procedures and standards.
● Any other job duties as assigned by the superior.

Urgently seek Chef, Service Crews, Barista, Kitchen Helpers , Cashier and Dishwashers . Immediate start work

Had past F& B working experiences and able to work retail hours /weekends

Customer service oriented and attentive to details

Email detailed resume to [email protected] or whatsapp CV to 94559590

Lawrence Chua- Recruitment Consultant (EA Reg no. R1220679)
Hansing Recruitment Pte Ltd (MOM EA 23C1646)

Job Title: Chef de Partie (Production Shift)

• Type: Full-time position
• Cuisine: Italian
• Location: Hillview

RESPONSIBILITES

• Prepare and cook for production misen plus (Sauce, Soup, pasta etc) according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 2-3 years of experience in a similar role
• 6 days work week Sunday Off
• Proficiency in Italian cuisine and preparation
• Ability to work in a fast-paced environment
• Able to work without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Trainee Position

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits, Staff Meals, Uniforms
• Annual Loyalty Salary Increment
• Staff Discounts

Job Title : Senior Kitchen Assistant

ESSENTIAL JON REQUIRE:

-assists chef for prepare food & arrange

-need wash kitchen equitment

- need keep all kitchen equitment finish work

- work with all staff and manner professional

- min 2 years experiance needed

QUALIFICATION : Ability to work with the public in routinely courteous and professional manner,follow specific, resident assiociation food committee meeting,understand food menu,work independently.

Please contact 82898979 for interview

462 Crawford Lane #01-53,S190462

12pm onwards