• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Must Able to work night shift and split shift
• Must Able to work ot on weekends and public holiday
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description

Chef (Japanese Grilled Cuisine)

• Ensure smooth operation in the kitchen.
• Prepare and ensure food is handled at its highest quality at all times.
• Prepare ingredients such as slicing, cutting, shredding, tenderizing, skewering and braising fish, meat and vegetables, on a grill or grill station.
• Ensure that ingredients are fresh and safe for consumption and meet food hygiene standards.
• Follow good preservation or storage of food standards.
• Ensure that kitchen is clean/sanitised and organised and adhere to safety and hygene standards at all times.
• Check and monitor if the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed.
• Check that the receiving stocks are correct, monitor stock and replenish when stock runs low.
• Supervise and guide junior staff to ensure smooth delivery of work in the kitchen.
• Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

General Duties

• Responsible for the daily operation of the kitchen department.
• To ensure that food quality is of high standards and consistency.
• Ability to multitask and work efficiently under pressure
• Good time management, communication and interpersonal skills
• To ensure that the department's rules and regulations are observed at all times
• Maintain a positive and professional approach with coworkers and customers

Responsibilities

• Supervises and coordinates the function of kitchen employees while facilitating the management of costs that contributes to the overall profit.
• Ensuring that food quality is consistently of good quality to satisfy the palate of the guests.
• Ensures that all standard recipes are followed in the preparation process.
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Practices safe work habits and take a consultative role in assisting and maintaining a clean, tidy work area that produces a healthy and safe working place that minimizes our impact on the environment.
• Ensures all equipment is kept in good working order and are used only for the purpose for which it was intended.
• Responsible in the organizing the rotation of the concepts of new dishes.
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Order supplies to stock inventory appropriately.

Preferred Qualification & Experience

• GCE 'N'/ 'O' level or Diploma in Culinary Arts.
• 3 years of relevant culinary experience preferably in a Western restaurant.
• Possess WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures.
• Understand Greek culture and have good working knowledge of Greek cuisine would be advantageous but not compulsory.
• Ability to speak standard Greek language would be an advantage as candidate may need to face Greek customers.
• Able to work on weekends, eve of public holidays and public holidays.
• Able to work on 5.5 - days’ work week schedule

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9, Must be able to work night shift or split shift

10,Must be able to work extra hours or weekend if needed

Job Description

Ensure smooth operation in the kitchen.

• Prepare and ensure food is handled at its highest quality at all times.
• Prepare ingredients such as slicing, cutting, shredding, tenderizing, skewering and braising fish, meat and vegetables, on a grill or grill station.
• Ensure that ingredients are fresh and safe for consumption and meet food hygiene standards.
• Follow good preservation or storage of food standards.
• Ensure that kitchen is clean/sanitised and organised and adhere to safety and hygene standards at all times.
• Check and monitor if the machinery and/or equipment in the kitchen are in good working condition and report for repair if needed.
• Check that the receiving stocks are correct, monitor stock and replenish when stock runs low.
• Supervise and guide junior staff to ensure smooth delivery of work in the kitchen.
• Any other duties assigned by the Management from time to time, which may include being transferred to other restaurant outlets or sections.

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift and split shift
• Able to communicate in English and Chinese
• Able to work ot on weekends and public holiday
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef Responsibilities:

Ensuring that all food is of excellent quality and served in a timely manner.

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

Overseeing all kitchen operations.

Coordinating kitchen staff, and assisting them as required.

Training staff to prepare and cook all the menu items.

Taking stock of ingredients and equipment, and placing orders to replenish stock.

Enforcing safety and sanitation standards in the kitchen.

Creating new recipes to keep the menu fresh.

Keeping up to date with industry trends.

Receiving feedback and making improvements where necessary.

Chef Requirements:

Culinary school degree/diploma.

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.

Job Description & Requirements

• Prepare food for service using the correct techniques and according to the menu.
• Maintain a clean, organized work area and adhere to strict health and safety standards.
• Work efficiently under pressure, often in a fastpaced environment.
• Communicate effectively with other kitchen staff to ensure smooth operation of the kitchen during service periods.
• Assist with food prep as needed, including chopping vegetables, making sauces, etc.
• Portion food correctly and plate dishes attractively according to restaurant standards.
• Monitor food quality throughout service and make adjustments as necessary to ensure consistent quality is achieved.
• Keep up with trends in the culinary world and be willing to experiment with new ingredients and cooking methods
• To produce high quality dishes in a timely manner
• To follow recipes and cooking instructions accurately
• To maintain a clean and organized work station
• To properly handle and store food items
• To work well with other kitchen staff members

We are seeking a skilled and passionate Indian Cook to join our restaurant team. As an Indian Cook, you will be responsible for preparing authentic Indian dishes, ensuring the highest quality of food taste and presentation. You should have a deep understanding of Indian spices, cooking techniques, and regional cuisines to deliver an exceptional dining experience to our patrons. This role requires creativity, attention to detail, and the ability to work efficiently under pressure.

Key Responsibilities:

• Prepare and cook a variety of Indian dishes such as curries, tandoori specialties, biryanis, and vegetarian options according to authentic recipes.
• Ensure all dishes are prepared in compliance with food health and safety regulations.
• Maintain cleanliness and organization of the kitchen and work areas.
• Monitor and manage inventory of ingredients and supplies.
• Collaborate with kitchen staff to maintain smooth and efficient service.
• Adapt recipes to meet customer preferences and dietary needs as required.

Requirements:

• Proven experience as an Indian Cook or relevant role in a restaurant setting.
• In-depth knowledge of Indian spices, cooking techniques, and regional cuisines.
• Ability to handle and prepare a wide range of Indian dishes from different regions.
• Strong attention to detail and passion for creating high-quality dishes.
• Ability to work well under pressure in a fast-paced environment.
• Excellent communication and teamwork skills.
• Certification from a culinary school or relevant training is a plus.
• Must be legally eligible to work in [Location].

Benefits:

• Competitive salary commensurate with experience.
• Opportunities for career growth and development.
• Friendly and supportive work environment.
• Staff meals and discounts.

Application Process:If you meet the above qualifications and are excited about the prospect of joining our team as an Indian Cook, please submit your resume and cover letter detailing your relevant experience and why you are passionate about Indian cuisine. We look forward to hearing from you

Manage and run a fully automated production line for liquid products E.g. Soup, Stocks, Paste, Sauce, Dips. With processing facility for small to large scale production for Ready to Cook food products.

Responsibilities:

•Handle Overall Production and Operations for Halal and Non-Halal Production facilities.

•Handles all documentations requirements for production. E.g. Costing calculation, recipe book keeping, forecasting, production planning and etc)

•Ensure Production and Operations are in good and highly functional conditions at all times

•Implement improvements for Production and Operations

•Ensure Production and Operations are in accordance with our Food Safety System(FSSC, ISO, Halal, BizSafe) set by our Food Safety Team

•Research and Development works of existing and new products

•Plan, Schedule and Forecast production and raw materials processing.

•Ensure documentations and systems are documented by Production/Operations Staffs. (E.g. Production Record, WMS stock take)

•Routine on-site checks daily to ensure cleanliness and operations efficiency

•Ensuring staffs follow protocols given to them.

•Ensuring Safety of worksite for Staffs.

•Visiting customer for product development to understand requirement and specification(if required).

•Any other duties assigned by management which deem fit.

Requirements:

Minimum 5 years as Head Chef managing central kitchen or production kitchen.

Minimum 3 years Experience in Asian and Western Cuisine.

Minimum 3 years Experience in working with Food Safety systems e.g. SFA requirement, ISO, HACCP, FSSC

Min. Education Level: Shatec or Polytechnic Diploma equivalent level.

Forward looking and positive mindset.

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

Job Responsibilities

• Manage and oversee a specific section of the kitchen to ensure that all dishes from the assigned station are prepared according to the restaurant's standards.
• Execute intricate and detailed cooking techniques required for fine-dining cuisine.
• Maintain high standards of food quality, taste, and presentation.
• Work closely with other members of the kitchen team to coordinate the timing of dishes.
• Assist in managing inventory for the assigned station and report to sous chef or head chef regarding ingredient needs and shortages.
• Adhere to health and safety regulations and maintain a clean and organised station.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• At least 1 year of working experience in the relevant field.
• Best with working experiences in a professional kitchen, with a focus on fine dining.
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt to fast-paced environments.

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Assistant Cook Job Description:

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.

Administration Manager job brief

We are looking for an experienced Administration Manager to supervise daily support operations of our company and plan the most efficient administrative procedures. You will lead a team of professionals to complete a range of administrative duties in different departments.

A great administration manager has excellent communication and organizational skills. The ideal candidate will be well-versed in departmental procedures and policies and will be able to actively discover new ways to do the job more efficiently.

The goal is to ensure all support activities are carried on efficiently and effectively to allow the other operations to function properly.

Administration Manager Responsibilities

• Plan and coordinate administrative procedures and systems and devise ways to streamline processes

• Recruit and train personnel and allocate responsibilities and office space

• Assess staff performance and provide coaching and guidance to ensure maximum efficiency

• Ensure the smooth and adequate flow of information within the company to facilitate other business operations

• Manage schedules and deadlines

• Monitor inventory of office supplies and the purchasing of new material with attention to budgetary constraints

• Monitor costs and expenses to assist in budget preparation

• Oversee facilities services, maintenance activities and tradespersons (e.g electricians)

• Organize and supervise other office activities (recycling, renovations, event planning etc.)

• Ensure operations adhere to policies and regulations

• Keep abreast with all organizational changes and business developments

• Perform any other duties assigned by the director.

Administration Manager Requirements and skills

• Proven experience as administration manager

• In-depth understanding of office management procedures and departmental and legal policies

• Familiarity with financial and facilities management principles

• Proficient in MS Office

• An analytical mind with problem-solving skills

• Excellent organizational and multitasking abilities

• A team player with leadership skills

• BSc/BA in business administration or relative field

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

GYUKATSU KYOTO KATSUGYU IS HIRING!

Summary and Benefits

• Salary: $3,500 - $4,500 (Depending on experience)
• Location: Raffles City Shopping Centre\5 days, 44 hours per week
• Sign-on bonus (T&C applies)
• Staff Discount
• Staff incentive program

ROLE & RESPONSIBILITIES

Sous Chef/Jr Sous Chef

Administration

• Ensure that inventory is calculated weekly and recorded correctly.
• Plan staff roster.
• Hold new food item briefings for all team members.
• Calculate food costs to ensure that food costs do not exceed.

Customer Service

• Ensure that all guests contact culinary staff deliver the brand promise and always provide exceptional guest service.
• Ensure that staff also provide excellent service to internal customers as appropriate.
• Spend time in culinary areas observing staff-guest/ staff-internal customer interaction.
• Handle all guest and internal customer complaints and inquiries courteously and efficiently, following through to make sure problems are resolved satisfactorily.

Financial

• Maximize staff productivity using multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Ensure that each profit center (e.g., counter, private room, takeaway) is operated in line with maximizing profit while delivering on the brand promise.
• Ensure that each cost center (e.g., Stewarding, Laundry) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
• Proactively manage costs based on key performance indicators.
• Ensure that all company and local rules, policies, and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
• Assist in the inventory management and ongoing maintenance of the outlet’s operating equipment and other assets.

Operational

• Ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
• Monitor all operations, especially during peak business periods.
• Encourage staff to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Work closely with the Manager in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of all guests.
• Make sure that culinary staff works in a supportive and flexible manner with other departments, in a spirit of “One for All and All for One”.
• Make sure that all staff are up to date with the availability of seasonal and new products on the market.
• Taste and monitor the food products served throughout the operation, providing feedback where appropriate.
• Oversee steward to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and minimize breakage.

Personnel

• Oversee and assist in the recruitment and selection of all culinary staff and make sure that all chefs follow company guidelines when recruiting and use a competency-based approach to selecting their staff.
• Oversee the punctuality and appearance of all culinary staff, making sure that they wear the correct uniform, and maintain a high standard of personal appearance and hygiene, according to the company and department’s grooming standards.
• Maximize the effectiveness of staff by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Conduct annual Performance Appraisal Discussions with staff and support them in their professional development goals. To ensure that they in turn conduct annual Performance Appraisal Discussions with their junior staff.
• Ensure that all staff have a complete understanding of and adhere to rules and regulations.
• Ensure that staff follow all company and local rules, policies, and regulations relating to fire and hazard safety, and security.

REQUIREMENTS

• At least 3-5 years of relevant experience in the F&B service field.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period would be preferred.
• Possess Food safety and hygiene certificate
• Must be comfortable working on weekends and public holidays.

**We regret to inform that only shortlisted candidates will be notified. **

Please click on APPLY button or send your resume directly to 87646672 or [email protected] with the position applying for, availability date and expected salary.

Xi Yan award wining private dining established since 2005 has opened a brand new flagship restaurant , Xi Yan Maxwell with a fresh concept that includes Private dining, General Dining and Bar since July 2019. We are looking for suitable Head Chef cum Kitchen Manager to be part of this growing team.

Location of work place : 28 Maxwell Road #01-15/17, Maxwell chamber suites, 069120

Responsibilities include:

• Assist the head chef and senior sous chefs in kitchen operations
• creating and curating new menus for different occasions and requirements
• perform continuous quality control of dishes prepared
• ensure proper methods and process of cooking
• Plan schedule of kitchen staff
• Train the junior members
• Ensure cleanliness and hygiene of kitchen staff
• Ensure ingredients and food ordered are of quality and at competitive prices
• coordinate with services manager and team to ensure smooth operations to achieve good customer satisfaction
• Maintain cleanliness and housekeeping of work areas

Qualities we seek are:

• Positive attitude and commitment to excellence
• Respective skills in functions to be performed
• Excellent interpersonal and communications skills
• Team work
• Willing to learn and able to work under pressure
• Experience in F&B Operations, fine dining, banquet
• Bilingual (English and Chinese) would be an advantage
• Preferably 5 years of relevant experience in restaurant

Please submit resume/CV with recent picture

Location: Biopolis
Reports to: Regional Leader, Culinology, APAC
Workplace Type: On-site
Working Hours: 5 days, office hours
Salary: $2,800 - $3,300

Position Overview:

The Junior Pastry and Bakery Chef will prepare and bake a variety of pastries, desserts, breads, and other baked goods according to established recipes.

Core Responsibilities:

1. Bakery: Demonstrate knowledge of baking techniques and processes; follow recipes as required.
2. Pastry: Understand pastry techniques and applications; follow recipes accurately.

Qualifications:

Mandatory Requirements:

• 2 to 3 years of experience in kitchen settings, familiar with kitchen equipment.
• Diploma or certificate in pastry or a related field.
• Fluency in English, both written and spoken.

All qualified applicants, please click “ APPLY NOW”

Or you may send in your resume to:

Whatsapp: https://wa.me/+6597430026

Email : [email protected]

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

Roast Chef

(Cantonese cuisine : Roast Duck, Roast Pork, Char Siew)

• 6 days, 10am- 10pm
• Salary: S$ 2,500 - 3,500
• Location: (Raffles place)/ (Boon Keng)

Job scope and requirements:

• Preparing, cooking, and presenting various roasted meat dishes such as Roast Duck, Roast Pork, Char Siew etc
• Select high-quality meats and ingredients for roasting
• Marinate, season, and prepare meats before roasting
• Ensure all ingredients are fresh and properly stored
• Monitor the roasting process to ensure meats are cooked to the desired temperature and doneness
• Maintain consistency in taste, texture, and presentation

WhatsApp or Email your Resumé for Interview Arrangements.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279