grillfest sentosa event ( urgent hiring )

date: every weekend from 14 nov to 8 dec ( friday to sunday )

working hour: 4pm to 10pm ( overtime pay included )

overtime after 11pm, 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

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Chef de Partie Responsibilities:

Preparing specific food items and meal components at your station.

Following directions provided by the head chef.

Collaborating with the rest of the culinary team to ensure high-quality food and service.

Keeping your area of the kitchen safe and sanitary.

Stocktaking and ordering supplies for your station.

Improving your food preparation methods based on feedback.

Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

High school diploma or equivalent.

Qualification from a culinary school.

Past experience working in a similar role.

Ability to work well in a team.

Excellent listening and communication skills.

Knowledge of best practices for safety and sanitation.

Passion for delivering great food and service.

Multitasking and organizational ability.

Available to work shifts during weekends and holidays.

Job Info:

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

Job Description:

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

Please submit your updated resume by using the APPLY NOW BUTTON

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

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

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

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

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• Staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Preparing, cooking and presenting for Hotel Restaurant.
• Managing and training any cooks working with you.
• Helping the Sous Chef and Head Chef to develop new dishes and menus.
• Ensuring your team and you have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portions and waste control to maintain profit margins.

Requirements:

• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week, in rotating shifts
• Good interpersonal & communication skills.
• Be willing to work on shifts, weekends and public holidays.
• Singaporeans & PR only

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 30 Nov 2024.

Walk-In (Singaporean/Permanent Resident only) :

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 10:00 AM and 4:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

We are a Michelin-starred Japanese fine dining establishment, and would like to invite like-minded professionals to join us on our journey to please diners with our extraordinary Japanese cuisine. Applicants with experience in a Japanese fine dining environment will have and added advantage.

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week with 2 additional off-in-lieu per month.
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

As a Kitchen Assistant, you will support kitchen staff in preparing and organizing food, maintaining cleanliness, and ensuring kitchen operations run smoothly. Your tasks will include washing dishes, cleaning kitchen surfaces, and assisting with food preparation by chopping, peeling, and portioning ingredients. You will help store ingredients and supplies, ensuring proper labeling and stock rotation, and may assist with basic cooking tasks under supervision. You will also help with kitchen inventory, ensure proper food safety and hygiene standards are maintained, and assist chefs and other kitchen staff with general kitchen duties as needed.

Job Requirements

To succeed as a Kitchen Assistant, you should have basic knowledge of kitchen operations and food safety practices. Previous experience in a similar role is a plus but not required. You should be physically fit, as the job may involve standing for long periods and lifting heavy items. Strong attention to detail, a willingness to learn, and the ability to work well as part of a team are essential. Flexibility to work evenings, weekends, and holidays may be required. A positive attitude and good communication skills are important for maintaining a smooth workflow in the kitchen.

As a Delivery Driver, you will be responsible for safely transporting goods to customers' locations in a timely and efficient manner. Your duties will include planning delivery routes, ensuring products are delivered on time and in good condition, and providing excellent customer service. You will interact with customers, obtain delivery signatures, and manage any issues that arise. Additionally, you will maintain your vehicle, check for any necessary maintenance, and ensure all required documentation is completed accurately. The role requires you to handle multiple deliveries daily while adhering to traffic laws and company safety standards.

Job Requirements

Education & Experience:

• N or O level or equivalent.
• A valid driver’s license (specific requirements may vary by region).
• Clean driving record (no history of serious accidents or violations).
• Previous delivery driving experience is a plus, but not always required.

Skills & Competencies:

• Driving skills: Ability to operate delivery vehicles safely and efficiently.
• Navigation skills: Familiarity with using GPS, maps, or route-planning software.
• Customer service: Strong communication skills and the ability to interact professionally with customers.
• Attention to detail: Ensuring deliveries are accurate and on time.
• Physical stamina: Ability to lift and carry heavy packages when needed.
• Time management: Ability to prioritize tasks and meet delivery deadlines.
• Problem-solving: Ability to handle unexpected situations, such as traffic delays or customer issues.

Other Requirements:

• Must be able to work flexible hours, including evenings, weekends, and holidays if needed.
• Must pass a background check and drug screening (if applicable).
• Some positions may require additional certifications, such as a Commercial Driver’s License (CDL) or special training for handling hazardous materials.

Job Description & Requirements

Head chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food.

Executive Chef Responsibilities

The Head Chef required to cut pork, beef, chicken, seafood ,vegetables and others, we have pork contained dishes.

· Planning and directing food preparation and culinary activities

Cook Chinese north eastern cuisine and sichuan cuisine dishes

· Modifying menus or create new ones that meet quality standards

· Estimating food requirements and food/labor costs

Responsibilities

· Plan and direct food preparation and culinary activities

· Modify menus or create new ones that meet quality standards

· Estimate food requirements and food/labor costs

· Supervise kitchen staff’s activities

· Arrange for equipment purchases and repairs

· Recruit and manage kitchen staff

· Rectify arising problems or complaints

· Give prepared plates the “final touch”

· Perform administrative duties

· Comply with nutrition and sanitation regulations and safety standards

· Keep time and payroll records

· Maintain a positive and professional approach with coworkers and customers

Requirements

· MUST HAVE 10 YEARS working experience as a head chef in Northe eastern Cuisine and Sichuan Cuisine.

· Excellent record of kitchen management

· Ability to spot and resolve problems efficiently

· Capable of delegating multiple tasks

· Communication and leadership skills

· Keep up with cooking trends and best practices

Can speak, read and write mandarin is an advantage.

We're looking for a Executive Chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Job Description & Requirements

Head chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks. A primary duty is the continued efficiency of the kitchen and production of consistent, quality food.

Executive Chef Responsibilities

The Head Chef required to cut pork, beef, chicken, seafood ,vegetables and others, we have pork contained dishes.

· Planning and directing food preparation and culinary activities

Cook Chinese north eastern cuisine and sichuan cuisine dishes

· Modifying menus or create new ones that meet quality standards

· Estimating food requirements and food/labor costs

Responsibilities

· Plan and direct food preparation and culinary activities

· Modify menus or create new ones that meet quality standards

· Estimate food requirements and food/labor costs

· Supervise kitchen staff’s activities

· Arrange for equipment purchases and repairs

· Recruit and manage kitchen staff

· Rectify arising problems or complaints

· Give prepared plates the “final touch”

· Perform administrative duties

· Comply with nutrition and sanitation regulations and safety standards

· Keep time and payroll records

· Maintain a positive and professional approach with coworkers and customers

Requirements

· MUST HAVE 10 YEARS working experience as a head chef in Northe eastern Cuisine and Sichuan Cuisine.

· Excellent record of kitchen management

· Ability to spot and resolve problems efficiently

· Capable of delegating multiple tasks

· Communication and leadership skills

· Keep up with cooking trends and best practices

Can speak, read and write mandarin is an advantage.

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Key Responsibilities:

• Possess knowledge of baking techniques and processes, with the ability to follow recipes as needed.
• Knowledge of pastry techniques and processes, know the type of pastry and their application. The ability to follow recipes as needed.

Qualification:

• 2-3 years' experience working in kitchen
• Diploma/certificate in pastry or related fields

TELE me at @renovatingmyhouse or WA me at https://wa.me/+6586882353 NOW!
Interested candidates, please submit your resume to [email protected]

Celine Liew
Outsourcing Team
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

Responsibilities:

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Operations

• To take pride in personal appearance for personal hygiene and uniform.
• To strictly follow the rules imposed by Government for events such as Covid-19
• To constantly be physically involved in all phases of the daily operation requirements.
• To check all set-ups for restaurant functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.
• To constantly check the quality of food prepared with regard to taste and temperature.
• To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
• To monitor and fully implement the portion control established with the recipe given.
• To minimise waste and spoilage.
• To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
• Ensures smooth and effective communication among the kitchens and with other departments.
• To constantly be alert on freshness, presentations and temperature of food served.

Hygiene And Sanitation

• Liaise and work closely with the other Chefs for pre-planning and execution of cleanliness of equipment.
• To check all machinery, ensure proper maintenance and usage of the equipment. Misuse of equipment should be reported and disciplinary action should be taken.
• Follow the hygiene and sanitation procedures when handling food / equipment / utensils.
• Make sure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and properly sanitized.
• To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times.
• To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated.
• To work closely with the other Chefs and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis.

Training / Development:

• Commitment for the future through objective guidance.
• To attend training classes for staff to develop their skills / new menu items.
• To be trained on fire and safety, emergency procedures and hygiene.
• To provide the necessary assistance / support to other staff in the kitchen.

Cost Control:

• To help the Head chef to keep the food cost at a set %, every month following recipes and instructions to prepare dishes in the proper way.
• If you receive the goods and sign the supplier invoices, make sure there are no mistakes or over charged items.
• To control that food portioning, serving, requisitions / receiving from stores are properly controlled / minimized wastage based on the Head chef SOP.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Work independently and good team player.
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experience in food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

We are excited to announce the opportunity to grow our expanding team at Barbary Coast.

Situated on North Canal Road in Boat Quay we are synonymous with good drinks, good service and good times.

We are looking for a hard-working and experienced Chef to join the team.

You will:

• Be part of the Kitchen team that produces the best food pairings possible
• Ensure the quality control and presentation of all food items
• Manage food preparation, monitor portion and waste control to maintain profit margins
• Ensure proper handling and storage of all food items in accordance with hotel standards and
• sanitation/health regulations
• Put effort in optimizing the cooking process with attention to speed and quality
• Ensure adequacy of supplies at the cooking stations
• Maintain a hygienic kitchen
• Maintain personal hygiene
• Help to maintain a climate of smooth and friendly cooperation
• To carry out any other duties and responsibilities as assigned

EA 15C7529

EA Personnel R1985185

• Responsible for smooth operations at the restaurant
• Take ownership and run day to day operation of the restaurant independently.
• Constantly find ways to improvise new and existing menu items
• Follow SOPs to ensure food are served correctly.
• Train, develop and motivate subordinates to meet and exceed established food preparation standards on a consistent basis
• cooking dishes according to food health and safety standards
• preparing ingredients for cooking

requirements

-able to work on weekends

-able to work independently

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $5000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #70400 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

Chef Responsibilities:

• Must have experience with Sichuan Cuisine, Northeastern Cuisine, Hunan Cuisine.
• Ensuring that all food is of excellent quality and served in a timely manner.
• Flexible adaptability to all roles including dishwashing, disposal of trash etc
• 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:

• Past experience as a working chef.
• Agreeable with weekend work shifts and public holidays replaced off-in-lieu.
• 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.
• Must able to speak read and write Mandarin

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina