• Familiar with Western Food or Thai Food or Chinese Food Cuisine.
• Maintained a safe and clean food preparation work environment.
• Responsible for following all food handling and storage guidelines.
• Supply details on inventory to ensure supplies are replenishes as needed.
• Ensure cleanliness and sanitation of food service areas and kitchen.
• Have relevant working experience.
• Resourceful and responsibility.
• Willingness to work shifts.
• Good communication skills.
• 6 Days' work week.

We are looking to hire a hard-working and efficient Commis Chef to prepare meal ingredients for the Chef de Partie and assist with various kitchen duties. The Commis Chef's responsibilities include informing the supervisor of a malfunctioning or broken kitchen equipment, unpacking and organizing deliveries, and mopping up kitchen spills to prevent accidents and injuries. You should also ensure that all food items are properly stored to prevent spoilage.

To be successful as a Commis Chef, you should demonstrate excellent organizational skills and ensure that all duties are completed in a timely manner. Ultimately, an outstanding Commis Chef should be able to follow all instructions and comply with food health and safety regulations.

Job Responsibilities:

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.

Requirements:

• A food handler's license.
• Proven commercial kitchen experience.
• Sound knowledge of food health and safety regulations.
• The ability to stand for extended periods.
• The ability to work under pressure.
• Excellent organizational skills.
• Effective communication skills.

Salary Range: $2,200 - $2,500

Kindly send your CV to [email protected]

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Cook and serve food on Teppanyaki (grill) table while entertaining guests with cooking skills.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for
• preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion in compliance with established standards.
• Plans food production to coordinate with meal serving hours so that the standard of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the dates and items.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.

1. Dumpling Preparation:

• Prepare and cook a variety of dumplings, including steamed, boiled, pan-fried, or deep-fried styles.
• Create different types of dumpling fillings (e.g., meat, seafood, vegetarian) according to recipes or customer preferences.
• Roll, shape, and fold dumpling wrappers with precision and consistency.

2. Ingredient Management:

• Select and source high-quality ingredients for dumpling fillings and wrappers.
• Ensure proper storage and handling of raw and cooked ingredients to maintain freshness and food safety standards.
• Monitor inventory levels and coordinate with the procurement team to restock supplies as needed.

3. Recipe Development and Innovation:

• Experiment with and develop new recipes to expand the dumpling menu, incorporating traditional and modern flavors.
• Adapt recipes to accommodate special dietary requirements or customer requests (e.g., gluten-free, vegan).

4. Quality Control:

• Maintain high standards of food quality, presentation, and taste.
• Ensure all dumplings are prepared and served according to the restaurant’s specifications.
• Conduct regular checks to ensure consistency in dumpling size, shape, and filling distribution.

5. Kitchen Operations:

• Maintain a clean, organized, and hygienic workstation, following all food safety and sanitation guidelines.
• Collaborate with other kitchen staff to ensure smooth and efficient operations during peak hours.
• Manage and operate kitchen equipment specific to dumpling preparation (e.g., steamers, fryers, mixers).

6. Training and Teamwork:

• Train junior chefs or kitchen assistants on dumpling-making techniques and kitchen procedures.
• Work closely with the culinary team to coordinate cooking schedules and menu items.

7. Customer Service and Presentation:

• Assist with live dumpling-making demonstrations for events or customer engagement.
• Take feedback from customers to refine recipes or improve preparation techniques.

8. Administrative Duties:

• Monitor and manage food costs related to dumpling preparation.
• Maintain records of recipes, ingredient usage, and inventory.
• Ensure compliance with all health and safety regulations.

Be part of our diverse and inclusive team.

Job Responsibilities

• Assist with the preparation and cooking of food to the restaurant specific standards
• Adhere to the cleaning schedule for the kitchen and record action appropriately
• Maintain stock rotation
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc.
• Possess knowledge of the full menu, and able to give a detailed description of all dishes
• Work as part of the wider restaurant team
• Adhere to all policies, procedures, standards, specifications, guidelines and training programmes
• Escalate maintenance issues to the relevant parties
• Comply with the restaurant standards with menu specification and all health and safety requirements
• Ensure all passes work efficiently for other members of the team
• Carry out all tasks in a reasonable time frame to ensure the smooth running of the areas
• Comply with food labelling and temperature controls

Job Requirements

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Demonstrate a full understanding of their role and carries it out in line with their job description
• Work effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources

Salary Range: $2,600 - $2,800

Kindly send your CV to [email protected]

Shunsui Group, led by Shunsui, a recipient of the Singapore Michelin Plate for six consecutive years, is hiring sushi chefs.

Job Description

- Purchasing of ingredients

- Create attractive sashimi and sushi dishes

- Serving dishes and liaising with customers over the counter

- Manage kitchen supplies and equipment

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience as sushi chef

-Sufficient knowledge of Japanese cuisine

Job Details

Salary: from $4,600 to $5,400

Working Days: 6 days per week

Location: City (Orchard, Bugis area)

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

Job Duties:

1, Using Chinese traditional or modern molding technology and mature way, made the unique flavor dishes or snacks. Supervise the relevant food hygiene conditions, make sure all foods we provide have a good hygiene conditions;

2, Supervise and research the food market information, understand customer’s requirements timely, pay special attention to research and promote the new pastry food and snacks to meet the customer taste;

3, Control the cost of raw materials, to be responsible for pastry food planning and purchasing plan, inspect the relevant food collecting and stock procedures, prevent material deterioration;

4, Strengthen the communication with the customers, to collect and listen to the opinions of the guests on food quality and reflect, grasp the information, timely adjust and complementary dishes;

5, Check the needed material prepare conditions, making all kinds of snacks, and often change variety according to the customers requirements;

6, Responsible for preparing all kinds of raw and cooked dishes, responsible for frying all kinds of snacks, and produce all kinds of snacks, sauce and sugar water and so on.

7, Innovate and develop the diet, make the planning basis of food market info and customers requirements regularly , to attract the majority of the old and new customers, etc.

Requirements:

At least 5 years related working experience in Chinese style cooking skills and rich experiences in head chef;

Keen attention to detail and dishes reserch;

In-depth knowledge of sanitation principles, food preparation, and nutrition;

Flexible working hours, including weekends and evenings, when necessary;

Capable of working in a fast-paced, production environment.

Coordination of kitchens, effective communication and strict organization.

Maintain kitchen in perfect working condition and a hygienic status of the highest standard.

Planning, budgeting & purchase of products; quality control of delivered goods and their correct storage.

Develop, implement and maintain restaurant menu, specialty / banquet menus.

Cost Control on hand of recipe preparation, price comparisons & inspections during the preparation process.

Establish training programs both on the job and in the class room.

Ensure health & safety of food storage, preparation & service.

Collecting and maintaining of all HACCP related documentation

Maintaining the administrative office, establish & maintain duty rosters.

Prepare evaluations and appraisals for kitchen staff, acting as a good motivator as well as firm regulator.

Coordinating & driving monthly kitchen & back of the house inspections with all supporting departments.

Monitors and/or maintain quality control standards.

1. Dumpling Preparation:

• Prepare and cook a variety of dumplings, including steamed, boiled, pan-fried, or deep-fried styles.
• Create different types of dumpling fillings (e.g., meat, seafood, vegetarian) according to recipes or customer preferences.
• Roll, shape, and fold dumpling wrappers with precision and consistency.

2. Ingredient Management:

• Select and source high-quality ingredients for dumpling fillings and wrappers.
• Ensure proper storage and handling of raw and cooked ingredients to maintain freshness and food safety standards.
• Monitor inventory levels and coordinate with the procurement team to restock supplies as needed.

3. Recipe Development and Innovation:

• Experiment with and develop new recipes to expand the dumpling menu, incorporating traditional and modern flavors.
• Adapt recipes to accommodate special dietary requirements or customer requests (e.g., gluten-free, vegan).

4. Quality Control:

• Maintain high standards of food quality, presentation, and taste.
• Ensure all dumplings are prepared and served according to the restaurant’s specifications.
• Conduct regular checks to ensure consistency in dumpling size, shape, and filling distribution.

5. Kitchen Operations:

• Maintain a clean, organized, and hygienic workstation, following all food safety and sanitation guidelines.
• Collaborate with other kitchen staff to ensure smooth and efficient operations during peak hours.
• Manage and operate kitchen equipment specific to dumpling preparation (e.g., steamers, fryers, mixers).

6. Training and Teamwork:

• Train junior chefs or kitchen assistants on dumpling-making techniques and kitchen procedures.
• Work closely with the culinary team to coordinate cooking schedules and menu items.

7. Customer Service and Presentation:

• Assist with live dumpling-making demonstrations for events or customer engagement.
• Take feedback from customers to refine recipes or improve preparation techniques.

8. Administrative Duties:

• Monitor and manage food costs related to dumpling preparation.
• Maintain records of recipes, ingredient usage, and inventory.
• Ensure compliance with all health and safety regulations.

Lead the team at Hevel, one of the most exciting dining destinations nestled in the heart of Keong Saik Road. If you're passionate about crafting unforgettable culinary experiences and leading a dynamic team, we invite you to be a part of our journey. We're looking for a dedicated and creative Head Chef who shares our commitment to service excellence and exceptional hospitality. Join Hevel and help us redefine the art of dining in a distinct and atmospheric setting.

About Us

Hevel is a restaurant centered around communal eating and seasonality, elevated by fine dining training and technique. Drawing inspiration from leading the city's most celebrated kitchens, we are committed to creating an unforgettable dining experience.

Located on the ground floor of 1 Keong Saik Road, our dining room and bar occupy a series of intimate rooms that flow seamlessly between one another, anchored by an open kitchen that fosters interaction and connection.

Our cuisine is rooted in European techniques but draws inspiration from around the world, reflecting flavors from childhood memories, travels, and the diverse cuisines of the continent.

What We're Looking For

We are seeking an experienced and visionary Head Chef to lead our culinary team. As the culinary leader of Hevel, you will be responsible for all aspects of kitchen operations, including menu development, team building, and financial performance. The ideal candidate will possess the following qualifications and attributes:

Culinary Leadership

- Menu Development: Create and innovate seasonal menus that align with our concept of communal dining and showcase global inspirations, ensuring dishes are both creative and commercially viable.

- Quality Assurance: Uphold the highest standards of food quality, presentation, and consistency across all dishes served.

- Culinary Expertise: Extensive knowledge of European cooking techniques with the ability to integrate global flavors and modern culinary trends.

- Innovation: Stay abreast of industry developments and continuously introduce new techniques and ingredients to keep our offerings fresh and exciting.

Team Building and Management

- Leadership Skills: Recruit, train, and mentor kitchen staff, fostering a positive and collaborative work environment.

- Staff Development: Implement training programs to enhance team skills, promote career growth, and reduce staff turnover.

- Scheduling and Delegation: Effectively manage staff schedules and delegate responsibilities to ensure efficient kitchen operations.

- Communication: Maintain open and effective communication between the kitchen and front-of-house teams to ensure a seamless dining experience.

Operational and Financial Management

- Profit & Loss Analysis: Monitor and analyze the kitchen's financial performance, including managing food and labor costs to meet budgetary goals.

- Costing and Pricing: Develop accurate recipe costing and pricing strategies to ensure profitability while maintaining quality.

- Inventory Control: Oversee ordering, inventory management, and stock rotation to minimize waste and control expenses.

- Supplier Relationships: Build and maintain strong relationships with suppliers to secure the best quality ingredients at competitive prices.

- Reporting: Prepare regular reports on kitchen performance, including financial metrics and operational insights, for senior management review.

Compliance and Safety

- Regulatory Compliance: Ensure the kitchen operates in compliance with all health, safety, and hygiene regulations.

- Food Safety: Implement and maintain strict food safety protocols, including staff training and regular audits.

- Risk Management: Identify potential risks in kitchen operations and develop strategies to mitigate them.

Professional Attributes

- Strategic Vision: Ability to develop and execute a long-term culinary strategy that enhances the restaurant's reputation and market position.

- Problem-Solving: Proactive in addressing challenges and implementing effective solutions under pressure.

- Passion for Excellence: A genuine dedication to delivering exceptional dining experiences and exceeding guest expectations.

- Adaptability: Flexible and responsive to changing business needs, guest preferences, and market trends.

- Integrity: Uphold the highest standards of professionalism and ethics in all aspects of work.

Qualifications

- Experience: Minimum of 5-7 years in a senior culinary role, preferably as a Head Chef or Executive Chef in a high-end or fine dining establishment.

- Education: Culinary degree or equivalent professional experience.

- Certifications: Relevant food safety and management certifications are highly desirable.

- References: Strong professional references that attest to your leadership skills and culinary expertise.

What You Will Get

- Great Working Hours: Evenings only with no split shifts.

- Work-Life Balance: 44-hour workweeks with 2 days off (5-day workweeks).

- Staff Meals: Enjoy daily meals provided by the restaurant.

- Transportation: Late-night transport provided.

- Supportive Environment: A collaborative team and management committed to your success.

- Positive Workplace: A rewarding work environment with recognition for your contributions.

- Career Development: Opportunity to shape the culinary direction of Hevel and grow with the brand.

Additional Benefits

- Competitive Salary: Attractive salary package with performance-based incentives.

- Professional Development: Access to ongoing training and industry events.

- Employee Discounts: Discounts for family and friends to experience the restaurant.

- Health Benefits: Comprehensive health insurance and wellness programs.

- Paid Time Off: Generous vacation and personal days.

If you're an accomplished and passionate Head Chef looking to lead a dynamic team and make a significant impact, we'd love to hear from you. Join us at Hevel and help shape the future of dining.

Job description

• 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.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

Job Description & Requirements

• Managing and leading teams in a working place producing ice creams, frozen desserts, confectionery and cakes.
• Contribute to new product development and training team on preparation and adherence to SOP
• Managing raw material cost and wastage control, inventory purchasing and reporting functions
• Managing overall operations of the kitchen to ensure quality and standards of product processed by the kitchen.
• Proven ability to control food cost & manage wastage
• Strong knowledge of ice creams, frozen desserts, pastry, chocolates, and other confectionery products
• At least 3 years of experience in ice cream, confectionery or pastry and baking industry
• Ability to multitask and work efficiently under pressure and open to constant improvement processes
• Able to communicate effectively and work closely with management

To assist other team members, with the key aim of delivering good quality of food to our customers.

Main Duties and Responsibilities

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Benefits

• AWS & sign-up bonus up to $800
• 5-day work week, 44 hours
• Work-life balance (flexi timings - 20hrs or 30hrs/wk)
• Staff discount up to 25% and staff meal provision
• Outpatient medical consultation benefit
• Clear and rapid career progression
• Supportive leaders, managers and great colleague
• Birthday gift

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

Kitchen Assistant / Chef

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

Job Responsibilities

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

Job Requirements

• Relevant Experience

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

About the Role

Our growing company is on the lookout for a Chef De Partie who hold a strong passion for food, cooking and the culinary industry.

Job Duties

· Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

· Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

· Comply with all Company policies and procedures to ensure that all statutory regulations complied

· Establish performance and development goals for team members.

· Assist Head Chef in ordering stocks to maintain inventory at all times

· Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

· Promote teamwork and quality service through daily communication and coordination with other departments

· Working closely with other Chefs of all levels

· Perform other duties as directed by management / stakeholders

· Cook and maintain kitchen Standard Operating Procedures (SOPs)

· Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

· At least 2 years of experience in the similar industry

· Motivated (Leadership), result-oriented(result-driven) and a fast learner

· Balancing skill in cost management

· Innovative in curating new dishes

· Positive attitude in interacting with both guests and staff

· WSQ Food Hygiene certificate

Overview
We are seeking a talented and experienced chef to join our culinary team. The ideal candidate will have a passion for Japanese cuisine. As a chef in our team, you will be responsible for ensuring the quality and consistency of our menu items while upholding food safety and sanitation standards.

Responsibilities:

• Prepare and present a wide range of Japanese dishes
• Ensure that all dishes are prepared according to established recipes and standards of quality.
• Maintain a clean and organized work environment, including proper storage and handling of ingredients and equipment.
• Monitor inventory levels and order supplies as needed to meet demand while minimizing waste.
• Stay up-to-date on industry trends and techniques related to Japanese cuisine.

Benefits:

• Staff meals provided
• AWS
• Health insurance
• AL 14 days
• Uniform provided with laundry service

Qualifications:

• Experience as a chef in a Japanese restaurant is preferred.
• Basic Food & Hygiene Certified.
• Strong knowledge of Japanese ingredients, flavors, and culinary traditions is preferred.
• Ability to work efficiently in a fast-paced environment while maintaining high standards of quality and presentation.
• Excellent communication and interpersonal skills, with the ability to work effectively in a team environment.

Main Duties and Responsibilities

To assist other team members, with the key aim of delivering good quality of food to our customers.

• Prepare, cook food and present food effectively and efficiently, meeting the company operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Culinary Manager.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. Job roles and responsibilities may be revised from time to time to support business growth and need.

Job Requirements

• Minimum 1 year of experience working in kitchen as food preparation and/or cooking.
• Minimum technical certificate or certificate in any relevant fields.
• Great team player and customer service oriented.
• Possess strong initiative and integrity.
• Willing to learn and adapt to various line positions.

We regret that only shortlisted candidates will be notified. Positions will be commensurate based on experience.

Job Duties:

1, Using Chinese traditional or modern molding technology and mature way, process the pastry main and auxiliary materials, and made the unique flavor of pasta dishes or snacks. Supervise the relevant food hygiene conditions, make sure all foods we provide have a good hygiene conditions;

2, Supervise and research the food market information, understand customer’s requirements timely, pay special attention to research and promote the new pastry food and snacks to meet the customer taste;

3, Control the cost of raw materials, to be responsible for pastry food planning and purchasing plan, inspect the relevant food collecting and stock procedures, prevent material deterioration;

4, Strengthen the communication with the customers, to collect and listen to the opinions of the guests on food quality and reflect, grasp the information, timely adjust and complementary dishes;

5, Check the needed material prepare conditions, making all kinds of snacks, and often change variety according to the customers requirements;

6, Responsible for cutting and mixing all kinds of raw and cooked paste, responsible for frying all kinds of snacks, and produce all kinds of snacks, sauce and sugar water and so on.

7, Innovate and develop the diet, make the planning basis of food market info and customers requirements regularly , to attract the majority of the old and new customers, etc.

Requirements:

At least 5 years related working experience;

Keen attention to detail;

In-depth knowledge of sanitation principles, food preparation, and nutrition;

Flexible working hours, including weekends and evenings, when necessary;

Capable of working in a fast-paced, production environment.

Job Description

• Slice and prepare fresh fish, seafood, and other ingredients for sashimi dishes, ensuring precision in texture and presentation.
• Inspect fish and seafood quality to ensure they meet freshness and quality standards.
• Plate sashimi dishes attractively, following the restaurant's presentation guidelines.
• Collaborate with the Head Chef and kitchen team to develop seasonal sashimi dishes and keep the menu innovative.
• Follow all food safety protocols for handling and storing raw fish and seafood to prevent contamination and ensure customer safety.
• Maintain a clean and organized sashimi station, ensuring all necessary tools and ingredients are readily available.
• Work closely with kitchen staff to facilitate smooth service and manage order flow efficiently during peak periods.

Job Requirements

• Previous experience as a sashimi or sushi chef with strong knowledge of fish butchering and sashimi preparation techniques.
• Expertise in cutting fish and seafood with precision for uniform, thin slices.
• Familiarity with different types of fish, seafood, and garnishes used in sashimi.
• High attention to detail and commitment to maintaining food safety and cleanliness standards.
• Genuine interest in Japanese culinary traditions and enthusiasm for working with fresh, premium ingredients.
• Physical ability to stand for extended periods, use sharp knives, and work in a high-paced kitchen environment.
• Effective teamwork skills, good communication with kitchen staff, and the ability to stay composed under pressure.

Responsibilities

• Developing new product according to development requests and involve in improvement of existing products
• Developing application recipes to optimize product design for new and existing products
• Look out for new trends and new products in the market
• Responsible for developing prototypes for customer in a given time frame
• Evaluation of new ingredient submissions
• Conduct food tasting and sensory evaluation
• Maintain proper documentation to support costing, lab scale formulation of new and existing products and any supporting documents.
• Work closely with inter-departments on the development and launch of new or improved recipes
• Perform ad-hoc duties assigned by immediate superior

Job Requirements

• Recognised culinary qualification or similar discipline
• At least 2 - 5 year of relevant experience in restaurant/ hotel business/ food manufacturing industry
• Experience in different Asian cuisine, bakery and Dim Sum would be useful for daily R&D work
• Passionate about food product development
• Creative in food preparation and presentation
• Meticulous with good organizational skills
• Team player with good interpersonal skills
• Proficient with Microsoft Office
• Proficient in Mandarin and English (spoken and written) as need to liaise daily with Mandarin and English speaking associates

• Assist on menu creation and development.
• Supervising food preparation and presentation.
• Managing kitchen staff, including hiring, training, and scheduling.
• Ensuring food safety and sanitation standards are met.
• Monitoring inventory and ordering supplies.
• Maintaining kitchen equipment and facilities.
• Developing and implementing cost-saving measures.
• Ensuring consistency in food quality and portion sizes.
• Collaborating with management on budgeting and financial planning.
• Adhering to health and safety regulations.
• Handling customer inquiries and special requests regarding food preparation.

Hotel Indigo colleagues are the people at the centre of every new story. They make all guests feel welcome in the neighbourhood and at home in the hotel. At Hotel Indigo® we deliver inspired service. Our guest are explorers. A discerning set of individuals who bring their curiosity, uniqueness, and informality to everything they do in life. They are people who approach travel as an opportunity to expand their mind, learn new things, and create memories they can share that last a lifetime.

Hotel Indigo colleagues are warm, personal, and unscripted. They embrace the individuality and diversity of everyone. They enjoy iconic, worldly locations and are drawn to discovering what makes each of them unique. They are inspiring storytellers who inject positivity into their environment. They combine informality and fun with professionalism and sophistication.

Join us as a Junior Sous Chef in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

• Participate in the planning and costing of menus
• Works with Head Chef in the preparation and management of the Department’s budget
• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to IHG brand standards
• Plan, coordinate & implement special events and promotions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership roles
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• Develop new dishes and products
• Ensure that outstanding culinary technical skills and quality of all team members are maintained
• Assist with organizing special events and special food promotions
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers
• Log security incidents and accidents in accordance with hotel requirements

Qualifications and requirements

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 4 years of related experience or an equivalent combination of education and experience. Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meals
• Birthday Off
• Medical Benefits
• Dental Benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6500 hotels in over 100 countries around the world.

Hotel Indigo colleagues are the people at the centre of every new story. They make all guests feel welcome in the neighbourhood and at home in the hotel. At Hotel Indigo® we deliver inspired service. Our guest are explorers. A discerning set of individuals who bring their curiosity, uniqueness, and informality to everything they do in life. They are people who approach travel as an opportunity to expand their mind, learn new things, and create memories they can share that last a lifetime.

Hotel Indigo colleagues are warm, personal, and unscripted. They embrace the individuality and diversity of everyone. They enjoy iconic, worldly locations and are drawn to discovering what makes each of them unique. They are inspiring storytellers who inject positivity into their environment. They combine informality and fun with professionalism and sophistication.

Join us as a Chef De Partie in Hotel Indigo Singapore Katong. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

• Works with Supervisor in the preparation and management of the Department’s budget
• Works with Supervisor in manpower planning and management needs
• Provides direction to the Kitchen helpers, including Demi Chef, Cook and Commis Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Planning of menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels.
• Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines

Qualifications and requirements

With 2 years’ experience as a Chef De Partie or an equivalent combination of education and experience. Obtained food service permit or valid health/food handler card as required by local government agency.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company Problem solving and training abilities.

Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meals
• Birthday Off
• Medical Benefits
• Dental Benefits
• Insurance Coverage
• 25-50% F&B Discount at restaurants within IHG Singapore Hotels
• Special Employee Rate at all IHG Hotels worldwide
• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6500 hotels in over 100 countries around the world.