Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya andThe Public Izakaya 2 , is looking for committed and talented Junior Sous Chef with the following capabilities to join our growing team:

Job Description & Requirements

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.
-Monitors and undertakes to maintain costs within guidelines.
-Assist to train and guide junior chefs.

-At least 4 years experience
-Has broad spectrum of culinary techniques
-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to [email protected], and we will reach out to you if your application is found suitable.

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections

• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes

• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

• Ensure the highest standard of cleanliness in the kitchen at all times

• Train new employees in order to ensure consistency in food presentation, taste and texture

• Appraise the performance of the subordinate and make recommendations for promotions or other actions

• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

• Set-up for new restaurant

• Make reports on all matters pertaining to kitchen operation

• Menu planning & costing

• Creating new product and recipes

• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevant experience

• Possess passion in Baking & Pastry

• Positive attitude with ability to influence and lead a team

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchen operation

• Able to do split shift and work on weekends and public holidays

• Able to multi-task, adapt to fast paced environment and work under pressure

• Uphold excellent food hygiene and kitchen safety practices

Able to speak japanese to liaise with japanese R&D team

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

Key Responsibilities:

1. Food Preparation and Cooking:Prepare and cook dishes according to the restaurant's standards and recipes.
   Ensure all dishes are presented in an appealing manner.
   
2. Station Management:Oversee a specific section of the kitchen.
   Maintain high standards of hygiene and cleanliness in the station.
   
3. Quality Control:Ensure the quality and consistency of dishes served.
   Monitor portion sizes and waste management to control costs.
   
4. Inventory and Stock Control:Assist in managing inventory and ordering supplies as needed.
   Check the freshness and quality of ingredients.
   
5. Team Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations.
   Train and supervise junior kitchen staff and apprentices.
   
6. Health and Safety Compliance:Adhere to health and safety regulations in the kitchen.
   Ensure proper food storage and handling practices.
   
7. Menu Development:Contribute ideas for new dishes and improvements to existing menu items.
   Stay updated on culinary trends and techniques.
   
8. Customer Satisfaction:Respond to special dietary requests and ensure customer satisfaction.
   Handle customer feedback and work to resolve any issues.
   

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Responsible for preparation, cooking and baking food products as per the defined SOPs in a timely manner.
• Supervise the kitchen assistants' work outputs on a daily basis (i.e. ingredient prep, packaging) and ensure that workstations and cooking equipment are cleaned and maintained on a regular basis.
• Apply food production standards and SOPs related to Safety and Hygiene policies and procedures.

Working Details:

• Saturday-Wednesday
• 8am-530pm
• Up to $3500, depending on experience

You may send your resume to [email protected] for more information.

Regret to inform that only shortlisted candidates will be contacted by our consultants.

Align Recruitment Pte Ltd (20C0253)

Pan Hong (Reg No. R2094728)

Are you passionate about the food industry? We're located Bedok and we're seeking talented individuals to join our dynamic team. If you thrive in a fast-paced environment and are eager to contribute to our exciting culinary ventures, apply now!

Dynamic and Established Catering Company Seeking Chef De Partie (Western Section) - Supervisory Role

Responsibilities:

• Ability to Prepare High Quality Western Dishes
• Always Ensuring Quality Controlas Well as Visually Appealing End-Products
• Responsible for Proper Storage, Labelling and ensure Compliance to FEFO of all Food Supplies to Prevent Unnecessary Spoilage and to Maintain Cost Control
• Responsible to Create Daily the Market List to Prepare Items to Be Purchased
• Ability to work independently as well as a team player
• Ensure compliance with Hygiene & Safety Regulations at all times
• Assisting in Other Areas of the Kitchen When Required
• Performs Other Tasks or Projects as Assigned By Chef and Management.

Requirements:

• Proven work experience as a Western Cook/Chef (3 years)
• Hands on experience with various Kitchen Equipment
• Ability to work in fast environment and delivering in timely manner
• Possess Positive Mindset and Have the Enthusiasm to Develop and Improve Your Skillset and Knowledge
• Multitasking and Organizational Ability

Job Info

• Attractive Renumeration commensurate with your experience and qualifications
• Work in a Pleasant Working Environment
• Work Location – Bedok Industrial Estate (take 17A from Bedok MRT – 2nd last stop)
• Performance Bonus and many more benefits

Please email updated resume to WhatsApp to 9857-9292 with:

1. Expected Renumeration

2. Earliest Availability

3. Vaccination/COVID Status

Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.

Who We Are:
Since its inception in 2013, The Black Hole Group and its concepts such as Tipo, Working Title, The Great Mischief and more continue to create quality culinary concepts, celebrate artisanality, and cultivate experience. We started from a backpacker’s hostel, so our teams are full of adventure, culture, and food. We’re passionate F&B enthusiasts who love what we do, and we’re committed to providing our guests with exceptional service.

Our ambitions are big with new concepts and new menus, so there’s no better time to join us in creating dining experiences that are both delightful and unforgettable.

Our Concepts:
Tipo Pasta Bar - Aliwal
Tipo Pasta Bar - Waterloo
Tipo Strada - Wheelock
Tipo Strada - Keong Saik
Tipo Strada - Novena
Tipo Strada - Hamilton
Working Title Lasalle
Ela Jalan Sultan
The Great Mischief @ National Gallery
Small Batch @ Botanic Gardens
Afterwit Mexican Taqueria
Granary Catering Co

What’s in it For You:

Medical & Dental - Up to $300
Staff Meals
Transport Allowance - Up to $100 monthly
Training Allowance - Up to $500 annually
Referral Bonus - Up to $1,200 per referral
Dining Discount - 20% off extended to friends & family
Maternity & Paternity Leave - With $300 baby bonus
Birthday Perks
Staff Cohesion - Local and overseas bonding trips
Mentorship Programme - Grow personally and professionally

What You’ll Do:
Provide Positive Customer Experience - Food can be what makes a dining experience memorable, but your demeanour and attentive service will be what makes it unforgettable, turning first-time diners into loyal customers.

Work Efficiently - Your efficiency ensures a seamless dining experience for every guest. Advise them on what to order, how to pay, and any little requests with speed and accuracy. Familiarise them with menu items, plating, and brand information.

Work in Harmony - Collaborate with fellow crew members and kitchen staff to create a harmonious working environment that reflects service quality.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette 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

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

Click on Apply or send your CV via Whatsapp to 80687635.

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

Christmas market marina promotory

location: marina bay

date: everyday from 5 dec to 25dec

working hour: 4pm to 11pm ( overtime pay included )

overtime after 12pm, company will cover transport cap at $12

job description

- to perform a high standard of food presentation

- able to learn skills on the go

- to help out with kitchen team with food preparation

- maintain a standard of personal hygiene

-to clean up section after service and during service for cleanliness

-understanding the standard of recipes and follow every step

job requirement

-food hygiene cert

-able to commit to full event

-able to perform in fast environment

-basic knowledge of cooking

-able to communicate with others

-teamwork

-hardworking

Job Types: Part-time, Temporary, Fresh graduate, Student job

Pay: $14.00 - $18.00 per hour

Dim Sum Chef

A Dim Sum Chef is responsible for operating the Chinese / Dim Sum section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

Job Responsibilities:

1. Ensuring the quality, consistency, and production of areas of responsibility in the dim sum kitchen.
2. Prepare menu in accordance with quality, availability, and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
3. Assist in formulating, coordinating, and supervising all menu planning and implementation in the Dim Sum Kitchen.
4. Organize food production in a cost-effective and hygienic manner.
5. Ensure food standards and presentations are maintained and continuously improved.
6. Responsible for the implementation and development of the Dim Sum Kitchen Operation.
7. Ensures that the Dim Sum Kitchen is managed efficiently and according to the established concept statements.
8. Identify opportunities for improving the efficiency of the operations that will benefit our guests.
9. Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
10. Perform ad-hoc duties assigned by superior.

Job Requirements:

• Good planning, organizational, and communications skills
• Able to lead and be a good team player
• Good culinary skills, especially in Chinese cuisinewill be an advantage
• Able to work under pressure in a fast-paced, dynamic, and challenging work environment
• Certified in Basic Food Hygiene
• Able to work a split shift, weekend, and public holiday

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor

• Experienced chef in Thai cuisine preferably
• Organize work area efficiently and comply with company policies and procedures
• Maintain kitchen cleanliness at all times
• Monitor sanitation practices and follow workplace safety and regulation
• Execute tasks as directed by superior
• 6 days work / 60 hours work weekly

Responsibilities:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

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:

• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food prep on special request and/or food allergies
• Coordinate with staff to ensure proper cooking, considering special requests and food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience, preferably in a Japanese cuisine
• Possess good communication and interpersonal skills
• Ability to work independently and lead a team of kitchen staff
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Foodshop within neighbourhood vicinities requires chief cook for local food.

Must be able to work spilt-shift (i.e. 5am to 9am and 4pm to 8pm).

Must be able to work on weekend and public holidays.

Must have good knowledge about food hygiene.

Must be willing to impart your cooking skills to your assistant.

Must be able to co-ordinate well with the counter-staffs.

Must know how to take inventory to ensure no shortage of ingredients at all times (however not to stock-pile especially those perishable items).

Must have at least three years of similar working experience.

Must be a team player.

Summary

We are looking for passionate food lover, who are positive and specializing in Vietnamese Cuisine.

Responsibilities

- Prepares Vietnamese food to specifications before and during operations.
- Design menus that enhance customers’ culinary experience while keeping up high quality.
- Cooks all food to Proper specifications in a timely manner.
- Ensures freshness and quality of all menu items.
- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Follows and upholds all health codes and sanitation regulations.
- Monitor inventory levels of commonly used items.
- Hire, train, and mange kitchen staff regularly.
- Performs other duties assigned.

Requirements

• 5 - 8 years of experience as a Head Chef specialized in Vietnamese cuisines
• Ability to track expenses and manage a budget
• Good time-management skills
• Great interpersonal and communication skills
• Strong passion for the art of food design
• Ability to work varied hours/days, including nights, weekends, and holidays, as needed
• Able to lead a team & be self-motivated

The Head chef is the culinary maestro of the kitchen.

1. Menu Creation: Crafting and updating menus, ensuring they’re innovative, balanced, and cater to customer preferences.
2. Kitchen Management: Overseeing the kitchen operations, from food prep to presentation, and ensuring that all dishes meet high standards of quality.
3. Team Leadership: Managing and training kitchen staff, fostering a collaborative environment, and delegating tasks efficiently.
4. Inventory Control: Monitoring inventory levels, ordering supplies, and minimizing waste to control costs.
5. Health and Safety Compliance: Ensuring the kitchen adheres to health and safety regulations, maintaining cleanliness and proper food handling practices.
6. Budget Management: Managing the kitchen’s budget, including labor costs, food costs, and other expenses.

We are zi char stall at coffee shop looking Chef Supervisor.Chefs supervisor work with oyher kitchen staff to ensure that your kitchen staff to ensure that your kitchen runs effectively,and they have to be ecperts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every good chaf has include:

Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as needed
• Help the restaurant determine how much food and supplies need to be ordered
• Train new kitchen staff

BENEFITS (HKS)

- 5 Days work per week

- 44 hours weekly (OT & Off in lieu compensation)

- Outlet monthly sales incentive

- Referral Fee (Up to $3000/-) *

- Uniform provided

- Career Growth Opportunities

- Employee discount of 25%

- Birthday treat for 2pax (Worth up to $150)

- Leave Benefits

- Medical Benefits

RESPONSIBILITIES AND MEANS

· Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.

· Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.

· Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.

· Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.

· Accurately measuring meal ingredients for the recipes.

· Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

· Assisting with the unloading of delivered food supplies.

· Assisting supervisor in inventory duties

· Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards

· Plating and presenting meal items as per sections required

· To be responsible for completing food preparations for your section

· To ensure minimum kitchen wastage.

· To monitor stock movement and be responsible in preparing ordering list for the supervisors in charge

· To ensure knowledge of the product is maintained and communicated to all relevant personnel.

· To learn and record skills and recipes from other members of the department

italian restaurant located at river valley is hiring an experience chef with at least 8 years of experience in italian cuisine.

an " hands on" chef that is able to blend harmonioulsy with the team and able to rotate on variuos stations (grill,pasta station) .

english speaking is a must.

44 hours weekly with choice of split shift or streight shift.

able to work under pressure on week ends.

Job Summary:
As a Chinese Cuisine Chef, you’ll create high-quality Chinese dishes, help with menu planning, and keep our kitchen running smoothly. This role is perfect for someone who loves Chinese cooking and thrives in a fast-paced environment.

Responsibilities:

• Prepare and cook Chinese dishes to a high standard.
• Select fresh, quality ingredients to ensure authentic flavors.
• Work on menu ideas and introduce new dishes using seasonal ingredients.
• Maintain a clean, safe, and organized kitchen.
• Train and guide junior kitchen staff.
• Manage food inventory, control costs, and reduce waste.
• Work with front-of-house staff to ensure smooth service and guest satisfaction.

Requirements:

• Proven experience as a Chef in Chinese cuisine, preferably with 3-5 years in a chinese restaurant.
• Skilled in Chinese cooking methods like stir-frying, steaming, and roasting.
• Culinary training or experience in Chinese or Asian cuisine.
• Good communication and team leadership skills.
• Knowledge of food safety and hygiene standards.
• Passionate for cooking and delivering quality dishes.
• Able to work evenings, weekends, and holidays as needed.

Benefits:

• Competitive pay with potential bonuses.
• Opportunities to grow and advance in a respected restaurant.
• Supportive work environment with meals and uniforms provided.

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager