Our company is currently looking for Chef to support our restaurant team. SAN REN XIN 三人行 is a popular home-grown Singapore F&B eatery founded in 2013. A beloved place for family dining, It is highly well known for its truly authentic Fujian and Sichuan cuisines specially prepared by its master chefs. We have three outlets located at Thomson Plaza, Bugis Junction and Bedok Mall.

Chef

Roles & Responsibilities:

- Manage all the operations of the kitchen

- Responsible for food ingredients preparation and cook designated items on the menu

- Ensure all foods prepared are done with the same level of quality and consistency

- Upkeep working condition of kitchen equipment

- Adhere statutory food hygiene and sanitation guidelines

- Perform ad-hoc duties as assigned

- 负责管理厨房的一切运作

- 负责食材的准备和菜单上的指定项目的烹饪

- 确保所有准备的食物都具有相同的质量和一致性水平

- 保持厨房设备的工作状态

- 遵守法定的食品卫生和卫生准则

- 执行其他相关职责

Requirement

- Minimum 2 years kitchen experience in Chinese restaurant

- Able to work on Public Holiday and Weekends

- 6 days work per week

- Work location: Thomson Plaza,Bugis Junction or Bedok Mall

- OnlySingaporean or SPR need to apply

Remuneration & Benefits:

- S$2800 to $4000 Monthly

- Meals / Uniforms provided

- 8 days annual leave onwards

- Medical benefits, Staff discount, Birthday privilege

- Insurance

Interested candidates please Call Mr Xiong Wei @ 85001587 for enquiries, or email to [email protected]. Only shortlisted candidates will be notified. Thank you for applying.

Our company is currently looking for Chef to support our restaurant team. SAN REN XIN 三人行 is a popular home-grown Singapore F&B eatery founded in 2013. A beloved place for family dining, It is highly well known for its truly authentic Fujian and Sichuan cuisines specially prepared by its master chefs. We have three outlets located at Thomson Plaza, Bugis Junction and Bedok Mall.

Chef

Roles & Responsibilities:

- Manage all the operations of the kitchen

- Responsible for food ingredients preparation and cook designated items on the menu

- Ensure all foods prepared are done with the same level of quality and consistency

- Upkeep working condition of kitchen equipment

- Adhere statutory food hygiene and sanitation guidelines

- Perform ad-hoc duties as assigned

- 负责管理厨房的一切运作

- 负责食材的准备和菜单上的指定项目的烹饪

- 确保所有准备的食物都具有相同的质量和一致性水平

- 保持厨房设备的工作状态

- 遵守法定的食品卫生和卫生准则

- 执行其他相关职责

Requirement

- Minimum 2 years kitchen experience in Chinese restaurant

- Able to work on Public Holiday and Weekends

- 6 days work per week

- Work location: Thomson Plaza,Bugis Junction or Bedok Mall

- OnlySingaporean or SPR need to apply

Remuneration & Benefits:

- S$2800 to $4000 Monthly

- Meals / Uniforms provided

- 8 days annual leave onwards

- Medical benefits, Staff discount, Birthday privilege

- Insurance

Interested candidates please Call Mr Xiong Wei @ 85001587 for enquiries, or email to [email protected]. Only shortlisted candidates will be notified. Thank you for applying.

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

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

Role of Junior Sous :

• Responsible for preparing a wide variety of products
• Create new and exciting range of products to refresh our menu selection and engage the interests of our customers in line with the company's cuisine direction
• Research and develop new artisan items according to festive periods and occasions
• Work closely with our Head Chef
• Able to guide and coach our junior bakers and pastry chefs, as well as work collaboratively with team members from other departments
• Monitor stocks for ingredients and submit appropriate orders within budget as well as COGs requirement
• Regular quality checks on material, condition of equipment and devices used for baking
• Maintain a lean and orderly cooking station, which adheres to health and safety standards

Experience & Skills:

• ​Minimum 5 year related experience with proven skill
• A creative mindset with the highest attention to details
• Organized with strong leadership skills
• Hungry to keep on improving and learning with willingness to continuously replenish professional knowledge
• In-depth knowledge of sanitation principles, nutrition, food preparation
• Able to work weekends and public holidays (5 day roster)

Visit us at https://littlefarms.com/careers/ for other exciting available roles!

Our company is currently looking for Chef to support our restaurant team. SAN REN XIN 三人行 is a popular home-grown Singapore F&B eatery founded in 2013. A beloved place for family dining, It is highly well known for its truly authentic Fujian and Sichuan cuisines specially prepared by its master chefs. We have three outlets located at Thomson Plaza, Bugis Junction and Bedok Mall.

Chef

Roles & Responsibilities:

- Manage all the operations of the kitchen

- Responsible for food ingredients preparation and cook designated items on the menu

- Ensure all foods prepared are done with the same level of quality and consistency

- Upkeep working condition of kitchen equipment

- Adhere statutory food hygiene and sanitation guidelines

- Perform ad-hoc duties as assigned

- 负责管理厨房的一切运作

- 负责食材的准备和菜单上的指定项目的烹饪

- 确保所有准备的食物都具有相同的质量和一致性水平

- 保持厨房设备的工作状态

- 遵守法定的食品卫生和卫生准则

- 执行其他相关职责

Requirement

- Minimum 2 years kitchen experience in Chinese restaurant

- Able to work on Public Holiday and Weekends

- 6 days work per week

- Work location: Thomson Plaza,Bugis Junction or Bedok Mall

- OnlySingaporean or SPR need to apply

Remuneration & Benefits:

- S$2800 to $4000 Monthly

- Meals / Uniforms provided

- 8 days annual leave onwards

- Medical benefits, Staff discount, Birthday privilege

- Insurance

Interested candidates please Call Mr Xiong Wei @ 85001587 for enquiries, or email to [email protected]. Only shortlisted candidates will be notified. Thank you for applying.

Kitchen chef with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Supervise food production

Communicate with staff and customers

Conduct food and Beverage hygiene Audit

Training will be provided.

Young and fit with good stamina is a bonus.

Kitchen Assistant / Chef

Working Days & Hours: 5 or 6 days | Mon-Sat: 7am to 5pm
Working location: 20 Bukit Batok Cres, Singapore 658080
5 Day Salary: $1800-$1900
6 Day Salary: $2500-$2600

Job Responsibilities

• Preparation of food in compliance with health and safety standards
• General cleaning and maintenance of kitchen equipment
• Ensuring smooth daily operations

Job Requirements

• Relevant Experience

Tan Jia Jun | REG No: R23112681
The Supreme HR Advisory Pte Ltd | EA No: 14C7279

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

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

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

**Able to communicate in English and Chinese is compulsory.

Kitchen Assistant / Chef

Working Days & Hours: 5 or 6 days | Mon-Sat: 7am to 5pm
Working location: 20 Bukit Batok Cres, Singapore 658080
5 Day Salary: $1800-$1900
6 Day Salary: $2500-$2600

Job Responsibilities

• Preparation of food in compliance with health and safety standards
• General cleaning and maintenance of kitchen equipment
• Ensuring smooth daily operations

Job Requirements

• Relevant Experience

Tan Jia Jun | REG No: R23112681
The Supreme HR Advisory Pte Ltd | EA No: 14C7279

The Coconut Club 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.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

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 and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• 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.

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

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 Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

The Coconut Club 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.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

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 and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• 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.

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

Role & Responsibilities:

- Able to work independently on customised cakes and pastry, in a team of push out regular orders

- Able to create products based on experience

- Daily production of cakes and breads

- Maintain safety, helth and hygience stadards

- Ensure workstations are clean and tidy for food preparation

Requirement:

- Willing to work on roster based on retail hours.

- Team player with excellent communication and interpersonal skills

Working hours:

- 6 days roster based (retail hour 10am to 10pm)

- 1 weekday off

Benefits:

- Training will be provided.

- Annual leave and medical leave

Catering manager needed at 231 Outram Road.

Job description : Manage and oversee the smooth execution of all catering jobs. Ensure clients request are met.

Sales function and HR knowledge is neeeded.

6 day week. No experience but willing to learn, we can train.

Email us your resume and happy to meet up for discussion.

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.